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Carrot Cake Sandwich Cookies

Carrot cake sandwich cookies are a soft and chewy cookie bar made with carrots, cinnamon and oatmeal. The cookie is then filled with the best cream cheese frosting filling that bakes right inside the cookie sandwich! You will love this easy cookie recipe, which is perfect for Easter, picnics, lunchboxes or any celebration.

carrot cake sandwich cookies with carrots and milk

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

Spring baking, Easter and Mother's Day all make me think about carrot cake. But honestly, sometimes I just want all the flavors of cake without actually making a cake, like my carrot cake blondies or easy German chocolate cookies.

So enter these easy carrot cake sandwich cookies! Just like my sugar cookie sandwiches, these sweet, moist and chewy cookies bake with the frosting inside. Making this recipe easy, peasy to make.

  • Sweet, soft and chewy carrot cookies.
  • The best cream cheese frosting filling that bakes inside the cookie sandwich.
  • A perfectly portable treat.
  • All the flavors of carrot cake in an easy sandwich cookie.
a pile of cookie sandwiches on a plate
ingredients for carrot cake sandwich cookies
  • All-purpose flour ~ brings structure to the cookies. Use your favorite brand.
  • Brown sugar ~ I use dark brown sugar because I love the extra richness it brings, but light brown sugar works just as well.
  • Oatmeal ~ quick oats are what work best in this recipe. My testers preferred them over old fashioned rolled oats. That being said, rolled oats can be substituted, or you can pulse the rolled oats in a food processor 4-5 times until they are chopped into smaller pieces.
  • Kosher salt ~ just a touch to balance the sweet flavors.
  • Baking soda ~ adds a little lift to the carrot cookies.
  • Cinnamon ~ brings the classic carrot cake flavors to the cookie sandwiches.
  • Grated carrots ~ grate carrots on a box grater {this is the one I use in my kitchen}. To measure, pack the grated carrots into the measuring cup or use a kitchen scale {this is the one I use}. Once you've measured the grated carrots, place them between some paper towels and blot them a few times to remove most of the moisture.
  • Unsalted butter ~ the butter gets melted for the cookies, but you need room temperature butter for the cream cheese frosting filling. If you only have salted butter, just leave the kosher salt out.
  • Vanilla ~ used for both the cookies and frosting.
  • Cream cheese ~ {not shown} use it cold in the cream cheese frosting.
  • Confectioners' sugar ~ {not shown} needed for the cream cheese filling.
tall stack of carrot cake sandwich cookies

Start by making the cream cheese filling.

Cream together room temperature butter and cold cream cheese {I use this hand held mixer}. Then add confectioners' sugar and vanilla and blend until a thick frosting comes together.

Now spread the frosting in an even layer onto an 8x8 piece of parchment paper {I use an off set spatula}. Keep the frosting a little bit inside the 8x8 measurement. {I lay a piece of parchment paper inside my baking pan and fold the edges to measure} Place the frosting into the freezer and freeze. {Can be prepared up to two days ahead}

cream cheese frosting ingredients in a bowl with a hand held mixer
cream cheese frosting filling spread on a piece of parchment paper

While the cream cheese frosting is freezing, make the carrot cake cookies.

Start by preheating the oven and lining an 8x8 baking pan with parchment paper.

Then mix the flour, brown sugar, quick oats, baking soda, kosher salt and ground cinnamon. Once combined, add the carrots and toss until they are evenly mixed through the dry ingredients.

dry ingredients in a glass bowl
dry ingredients with grated carrots on top

Finally, add the melted butter and vanilla and mix until the carrot cookie dough comes together. The dough is on the dry and crumbly side.

Now firmly press half the mixture into the prepared pan and bake for 10 minutes.

carrot cake sandwich cookie layer in a baking pan
Bottom cookie layer - unbaked
baked bottom layer of the carrot cake cookie sandwich
Bottom cookie layer - baked

Now remove the cream cheese frosting from the freezer and peel it off the parchment paper. It should come off in one piece that you can lay over the top of the baked bottom cookie half. Then sprinkle the remaining carrot oatmeal cookie dough over the top of the cream cheese filling, making sure to cover the outside edges of the frosting filling.

cream cheese frosting filling with carrot cake cookie dough on top

Bake until the edges are lightly browned. Then allow to cool completely before cutting.

a cookie sandwich on the counter with crumbs around it

what is the best way to grate carrots for baking?

First, make sure your carrots are scrubbed clean. You don't have to peel them, but you can if you want another tool to wash!😉. I also often use baby carrots, but be extra careful to watch your fingers.

Place a box grater on a solid surface. Scrape the carrots against the holes on the box grater. Be careful to keep your fingers out of the way!

  • Make and freeze the cream cheese frosting first. The colder it is, the easier it is to work with. If the frosting wants to break apart as you take it off the parchment paper, just do your best to piece it back together as you lay it over the bottom layer of the cookie sandwiches.
  • Blot the grated carrots to remove most of the moisture before adding them to the cookie dough. For this recipe, pack the carrots into the measuring cup or use the weight measurement. Measure or weigh them BEFORE removing the moisture.
  • Don't be tempted to use prepackaged shredded carrots, they can often be too thick or too wet.
  • Allow the carrot cake cookie sandwiches to cool completely before cutting them. If you want to speed up the cooling process, place the pan into the refrigerator once you can pick it up with bare hands {about 10-15 minutes after removing from the oven}.
carrot cake sandwich cookies on a cooling rack

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

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cookie sandwiches

Carrot Cake Sandwich Cookies

carrot cake sandwich cookies with carrots and milk

Carrot cake sandwich cookies are a soft and chewy cookie bar made with carrots, cinnamon and oatmeal. The cookie is then filled with the best cream cheese frosting filling that bakes right inside the cookie sandwich!

Prep Time 15 minutes
Bake Time 30 minutes
Total Time 45 minutes

Ingredients

cream cheese frosting filling****

  • 1 ounce cream cheese (28g)
  • 2 tablespoons unsalted butter, room temperature (28g)
  • ¾ cup confectioners’ sugar (90g)
  • ½ teaspoon pure vanilla extract

carrot cake cookie

  • ½ cup brown sugar* (100g)
  • 1 ½ cups all-purpose flour (188g)

  • ½ cup quick oats** (50g)

  • 1 teaspoon baking soda

  • ¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ¾ cup packed grated carrots*** (100g), pat them dry with paper towels
  • ½ cup unsalted butter, melted (113g)
  • 1 teaspoon pure vanilla extract

Instructions

  1. For the cream cheese frosting filling:  Using a hand held mixer or stand mixer, cream together the room temperature butter (2 tablespoons/28g) and cold cream cheese (1 ounce/28g) on medium speed until creamy, about 1-2 minutes.  Add in the confectioners’ sugar (¾ cup/90g) and vanilla (½ teaspoon) and mix on low until the sugar is incorporated.  Then increase speed to medium and mix another minute until well combined.  The frosting should be on the thick and stiff side.
  2. Drop the cream cheese frosting onto a piece of parchment paper that is 8x8 and smooth (the best you can, it doesn't have to be perfect) into an even layer keeping the edges in slightly inside the 8x8 square.  Place in the freezer for a minimum of 30 minutes and up to 2 days.  (If placing in the freezer longer than 30 minutes, cover the frosting).
  3. For the carrot cake cookie:  Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper.  Set aside.
  4. In a medium bowl, combine the brown sugar (½ cup/100g), flour (1 ½ cups/188g), quick oats (½ cup/50g), baking soda (1 teaspoon), salt (¼ teaspoon) and cinnamon (2 teaspoons).  Then add in the grated carrots (¾ cup/100g) and toss to combine.  Add the melted butter (½ cup/113g) and vanilla (1 teaspoon) and stir until combined; the cookie dough is slightly dry and crumbly.  Save aside about ½ of the carrot cake cookie mixture.  Then press the remaining cookie mixture into the bottom of the prepared pan. Bake for 10 minutes. 
  5. Remove pan from oven take the frozen cream cheese frosting and lay it over the baked carrot cookie layer.  Crumble the remaining carrot cookie dough over the frosting layer, making sure to get the edges well covered. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from the oven and allow to cool completely before cutting.

Notes

*I prefer dark brown sugar, but light brown also works

**Old fashioned oats can be used, but the oat texture will be more noticeable. You can also blitz old fashioned oats in a food processor for a few turns to turn them into quick oats.

***If using cups to measure, make sure the grated carrots are packed into the measuring cup. Once they have been measured, lay the grated carrots on paper towels and blot them until most of the moisture is removed.

****If you prefer a thick layer of cream cheese filling, double the frosting recipe. The frosting should pull off the parchment if it has been frozen at least 30 minutes. Work quickly with it, because as it warms up it becomes harder to remove. If the frosting comes off in pieces, do your best to piece it together over the bottom cookie layer.

Store and leftovers covered in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 116mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 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: Bars and Brownies

Nordy Bars {Butterscotch Bars}

Nordy bars are loaded butterscotch bars that were once served in the Nordstrom Cafe. This rich dessert bar has a butterscotch base with chocolate chips, marshmallows and nuts. These chewy and gooey bars are very easy to make and even easier to eat!

a stack of nordy bars with melty chocolate chips and marshmallows

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

These Nordy bars are a homemade version of a bar recipe that was once served in the Nordstrom Cafe. They are so easy to make and are the best butterscotch dessert bars for lunchboxes, picnics, parties or for a quick weekday treat!

an overhead look at the gooey top of a nordy bar with chocolate chips and butterscotch chips

Having grown up in the greater Seattle area, this butterscotch bar recipe has been enjoyed by my family and friends for many years! I think almost everyone in the PNW has some recipe version of this well loved dessert bar.

And I don't know about you, but butterscotch is a flavor that takes me right back to childhood. If you are looking for other bars using butterscotch chips, I also have a recipe for butterscotch oatmeal bars or butterscotch mixed nut bars that is delicious! Or for a quick, no chill cookie recipe check out my butterscotch pretzel cookies.

why you will love this copycat recipe

  • Easy to make!
  • No mixer required! {Mix them in the saucepan if you want less dishes!}
  • Gooey blondie bars! They have a blondie bar texture with the perfect amount of chewy and gooey.
  • The best flavors! Loaded with marshmallows, chocolate chips and butterscotch.

ingredients needed

ingredients for nordy bars
  • Unsalted butter ~ this will be melted so no need to have it at room temperature. If you only have salted, omit the kosher salt.
  • Brown sugar ~ I love the extra richness that comes from using dark brown sugar, but light brown sugar also works.
  • Butterscotch chips ~ can typically be found in the baking aisle with the chocolate chips.
  • Vanilla ~ using pure vanilla extract is my favorite.
  • Egg ~ one large egg is needed.
  • Kosher salt ~ just a touch to balance the flavors. If using table salt, start with half the amount and adjust as needed.
  • Baking powder ~ aluminum free is what I use.
  • All-purpose flour ~ use your favorite brand. A 1 to 1 gluten free flour can be substituted.
  • Chocolate chips ~ semi-sweet chocolate chips add a nice flavor balance. A dark chocolate chip would also work nicely here. Milk chocolate tends to be too sweet with the butterscotch and marshmallows.
  • Mini marshmallows ~ bring flavor and gooeyness to the Nordy bars.
  • Nuts ~ I believe pecans were the nuts that Nordstrom used. We like a mixture; peanuts, almonds, pecans are what I use. If nuts in desserts isn't your thing, you can leave them out, but I recommend adding in an extra tablespoon of flour.
a pile of nordy bars on a plate with milk in the background

how to make homemade butterscotch dessert bars

Start by melting the butter in a saucepan over low heat. Once melted, add the brown sugar and stir until dissolved. Remove from the heat and add in the butterscotch chips, mixing until melted. Be patient as butterscotch chips take a little while to give in to melting! If needed, place the saucepan back over very low heat until the butterscotch has melted in.

I prefer to then transfer the mixture to a mixing bowl as it allows me to almost immediately add the eggs without having to let the mixture cool. If you would prefer, you can mix the whole recipe in the saucepan. Just allow the mixture to cool a bit longer so you don't scramble the egg when you add it!

melted butterscotch chips and butter in a saucepan
melted butterscotch chips and butter with a whisk in a mixing bowl

The butterscotch, brown sugar and melted butter mixture can look lumpy and undesirable before it all comes together. I use a whisk to bring the ingredients together.

Next whisk in the vanilla, followed by the egg, baking powder and kosher salt. Then stir in the flour, the chocolate chips, marshmallows and nuts.

wet ingredients for butterscotch brownies in a bowl
marshmallows, chocolate chips and nuts being mixed into the butterscotch base

how do you know when gooey butterscotch bars are done baking?

The marshmallow melt when baking, which adds to the chewy and gooey texture, but can make it hard to know when the bars are done. I like to err on the side of slightly underdone versus overdone to get the best gooey center. {Same as with brownie recipes!}

nordy bars in a baking pan before they are baked
baked nordy bars in a parchment lined baking pan

The butterscotch bars are done when the edges are lightly golden and set. The middle may seem a bit wiggly, but will firm up once cool.

can you make Nordy Bars without nuts?

Yes! If you don't like nuts in your cookie bar recipes, just leave them out. See the notes in the recipe card for how to do this.

tips for the best butterscotch bars

  • Be patient when melting the butterscotch chips in the butter. Butterscotch doesn't melt as easily as chocolate and takes a little longer to give in to the melting process.
  • Line your 8x8 pan {this is my favorite baking pan brand} with parchment paper and lightly grease the parchment with butter or baking spray. You will thank me when it's time to take them out of the pan.
  • Allow the bars to cool completely before slicing. You can speed the cooling process up by placing the bars in the refrigerator once you can pick up the pan with bare hands. {This usually takes about 10-15 minutes of sitting on a wire cooling rack}
a stack of three nordy bars with a bowl of marshmallows and a jar of milk

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

more dessert bars to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 cookie bars

Nordy Bars {Butterscotch Bars}

a stack of nordy bars with melty chocolate chips and marshmallows

Nordy Bars are loaded butterscotch bars that were once served in the Nordstrom Cafe. This rich dessert bar has a butterscotch base with chocolate chips, marshmallows and nuts.

Prep Time 15 minutes
Bake Time 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

Ingredients

  • ¼ cup unsalted butter (57g)
  • ¼ cup dark brown sugar, packed* (50g)
  • 1 cup butterscotch chips (155g/5.5oz)
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt**
  • ¾ cup all-purpose flour (94g)
  • 1 cup semi sweet chocolate chips (180g/6oz)
  • 1 cup mini marshmallows (48g)
  • ½ cup chopped nuts***, such as peanuts, almonds and pecans (60g)

Instructions

  1. Preheat oven to 350°F.
  2. In a medium to large saucepan melt the butter (¼ cup/57g) over medium-low heat. Once melted, add the brown sugar (¼ cup/50g) and whisk until dissolved. Remove from the heat and add in the butterscotch chips (1 cup/155g/5.5oz), whisking until melted. Be patient as butterscotch chips take a little while to give in to melting! If needed, place the saucepan back over very low heat until the butterscotch has melted in. Be careful not to boil the mixture.
  3. Transfer the mixture to a bowl and let sit while you line an 8x8 baking pan with parchment paper and grease it with butter or baking spray. (you can mix the recipe in the saucepan, just allow the mixture to cool an extra 10 minutes or so before adding the egg).
  4. Next whisk in the vanilla (2 teaspoons), followed by the egg, baking powder (1 teaspoon) and kosher salt (¼ teaspoon). Then stir in the flour (¾ cup/94g) until just combined. Now add in the chocolate chips (1 cup/180g/6oz), marshmallows (1 cup/48g) and nuts (½ cup/60g).
  5. Spread the mixture into the prepared baking pan and bake for 20-25 minutes, until the edges are lightly golden and set. The middle may seem a bit wiggly, but will firm up once cool. Allow to cool completely before cutting.

Notes

*Light brown sugar can also be used.

**If using table salt, start with half the amount and adjust to your taste preference. If using salted butter, leave the salt out.

***If you prefer not to add the nuts, add in one additional tablespoon of all-purpose flour (8g)

The recipe can be doubled and baked in a 9x13 pan. The bake time should be the same.

Nordy bars can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen in an airtight container for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 81mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 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

Twix Cake

Homemade Twix cake! This ultimate candy cake is a vanilla cake baked on a shortbread cookie crust. This easy layer cake has a salted caramel filling and a shortbread cookie buttercream decorated with a chocolate and caramel drip.

slice of cake with a cup of milk

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

Do you have a favorite candy bar? Mine is 100 Grand, but it's very closely followed by a Twix bar. There is something about the crunchy shortbread cookie crust, caramel filling and milk chocolate combination that gets me every time. Have you tried my cookie recipe that also combines these flavors?

We typically do a big Sunday dinner and a few weeks ago I decided to try out a new cake. Since my Milky Way cake recipe has been such a hit, this ultimate Twix inspired cake was born that day. I wanted something easy and delicious, but still impressive and this simple layer cake checked both boxes.

semi naked cake with a chocolate and caramel drip

why you will love this candy bar inspired cake

  • My well loved vanilla snack cake gets baked on top of an easy shortbread crust.
  • The cake bakes in an 8x8 baking pan {only one cake pan to wash #winning!}
  • A decadent salted caramel serves as the filling between the layers.
  • The salted caramel is sandwiched between the two layers of cookie crust.
  • Shortbread buttercream!
  • A semi naked frosting means it's perfect for all levels of cake decorators.
  • A simple milk chocolate ganache and a salted caramel drizzle finish off this easy to decorate cake.

This Twix inspired cake is perfect for all your chocolate and caramel candy bar loving friends and family. It would be the perfect dessert for Easter, as a birthday cake, for Sunday dinner or just because.

Twix cake ingredients {and substitutions}

ingredients for twix cake
  • Shortbread cookie crumbs ~ I used Keebler Sandies, the original vanilla version, because they are readily available at most grocery markets. Crush them to fine crumbs. Walkers Shortbread would also be delicious as would homemade shortbread, you could use this recipe, but omit the cherries and dark chocolate. For the most accuracy, if not using Keebler Sandies, use the gram measurements.
  • Unsalted butter ~ If you substitute salted butter, just omit the kosher salt. You will use both melted and room temperature butter.
  • Granulated sugar ~ provides sweetness and structure to the cake. It also serves as the base of the salted caramel.
  • Eggs ~ you will need one whole large egg and one large egg white for the cake, I prefer these at room temperature. I have not tested the cake with egg substitutes.
  • Vanilla ~ adds flavor in almost every element of the cake.
  • All-purpose flour ~ be sure to spoon and level if you aren't using a scale to weigh your ingredients.
  • Cornstarch ~ adds softness to the crumb of the vanilla cake.
  • Baking powder ~ adds a little lift to the cake.
  • Kosher salt ~ If using table salt, start with half the amount. If using salted butter, you may need to omit all the added salt.
  • Buttermilk ~ helps to tenderize the gluten and adds softness to the cake crumb. I prefer using store-bought buttermilk, but you can make your own in a pinch. Add about a tablespoon {I just eye-ball it} of lemon juice or white vinegar to a glass measuring cup and add milk to equal ⅔ cup. Stir and allow to come to room temperature.
  • Salted caramel ~ I prefer making my own and give you step-by-step instructions for making it in this whiskey vanilla caramel sauce recipe, just be sure to follow the ingredient list on this recipe card as you won't be using the whiskey. If making homemade caramel sauce isn't your thing, use a high quality store bought salted caramel. Trader Joe's Fleur de Sel caramel sauce is a great one; you will need about 1 cup.

Pro-tip! If you have leftover buttermilk, pour into ½ cup portions and freeze for the next time you need it!

ultimate Twix cake showing inside layers on a serving platter

steps for making this ultimate candy cake

  1. Make the salted caramel, takes about 15 minutes {you can do this the day before}.
  2. Bake the vanilla cake with shortbread crust. {15 minutes prep time, 30 minutes to bake}
  3. Make the easy shortbread buttercream. {10-15 minutes}
  4. Make the milk chocolate ganache. {10 minutes}
  5. Assemble the cake. {15-20 minutes}

I know the ingredient list and steps to make this cake seem daunting, but I can tell you it all comes together easily. And the semi naked look gives it an elegant, but unfussy finish.

Start by preheating the oven and preparing an 8x8 baking pan with parchment paper.

Next crush the shortbread cookies to fine crumbs. You can use a food processor {this is the updated version of the 25+ year old Cuisinart I use} or a zip-top bag and rolling pin. Add the melted butter to the cookie crumbs and press firmly into the prepared pan. Set aside while you prepare the vanilla cake batter.

In a stand mixer with the paddle attachment or with a hand held mixer, cream together the butter and sugar until light and fluffy.

shortbread crust pressed into a baking pan
creamed butter and sugar in a bowl

Then add the egg, egg white and vanilla followed by alternating the dry ingredients and buttermilk.

vanilla cake batter
vanilla cake batter on top of shortbread crust in a baking pan

You will know the cake is done once the edges are lightly golden and a toothpick comes out with a few moist crumbs still attached. This takes about 30 minutes.

baked shortbread crusted vanilla cake

Allow the cake to cool in the pan for 15 minutes. Then turn the cake out of the pan onto a wire cooling rack. The shortbread crust will be facing upward while it cools. I like to take a knife and lightly score the shortbread into two equal halves. Cut the cake once it's completely cooled.

ingredients for shortbread buttercream and milk chocolate ganache

ingredients for buttercream and chocolate ganache
  • Milk chocolate ~ use a baking chocolate bar. I usually find them in the baking aisle near the chocolate chips. I used milk chocolate as that is what is in a Twix candy bar, but if dark chocolate is more your thing, it will work fine here.
  • Unsalted butter ~ some will be melted into the ganache and some will need to be at room temperature for the buttercream.
  • Confectioners' sugar ~ used for the shortbread buttercream.
  • Vanilla ~ adds flavor to the buttercream. Pure vanilla extract is what I prefer.
  • Heavy cream ~ heavy cream or heavy whipping cream is what you want. Half and half can be used as a substitution.
  • Shortbread cookie crumbs ~ crush them to fine crumbs.

how to make shortbread buttercream

Start by beating the butter on high for a full five minutes, until it's light and silky. Next add the confectioners' sugar and mix on the lowest speed until it's incorporated. Then add the heavy cream and beat on high another five minutes.

creamed butter in a mixing bowl
buttercream in a bowl

Finally add the shortbread cookie crumbs, vanilla and a pinch of salt and beat another 2 minutes.

shortbread cookie crumbs and vanilla being added to buttercream
shortbread buttercream in a bowl

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.

let's assemble this Twix cake!

Now you will make the milk chocolate ganache and set it aside to cool while you assemble this Twix lover's cake.

If you would like to keep the serving plate clean, place some pieces of parchment or wax paper under the edges of the bottom cake layer. Leave the parchment in place until you have finished decorating, then gently pull them free.

Start by cutting the cooled cake into two equal halves and place one half on your serving plate with the shortbread crust facing upward. Now pipe a buttercream dam around the edges of the cake, I do a double layer.

Next add the cooled salted caramel, followed by a thin layer of buttercream.

buttercream dam piped around edge of cake
salted caramel filling in between a buttercream dam
layer of shortbread frosting on top of the cake

Then add the second layer of cake, this time with the shortbread crust facing downward towards the salted caramel and buttercream layer. Now top with the remaining buttercream frosting and smooth in a semi naked style.

Twix cake layered with shortbread buttercream before being frosted
semi naked cake on a platter

how to add the chocolate and caramel drip

The ganache should now be cooler and thick, but still pourable. If not pourable, lightly rewarm. Pour the ganache over the top of the cake and smooth with an off-set spatula. If desired, allow it to drip down the edges of the cake.

Then drizzle the leftover caramel sauce over the top of the cake, allowing some to drip over the edges. The caramel may need to be warmed up to a drizzle consistency.

caramel drizzle over chocolate ganache on top of a cake
side view of a Twix cake with milk chocolate and caramel drips
three plates holding slices of ultimate Twix cake

how to serve and store

This cake {and most cakes!} taste the best when served at room temperature.

You can store this Twix cake covered at room temperature for up to two days. It can also be covered and stored in the refrigerator for up to one week.

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

more candy bar inspired desserts to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 servings

Twix Cake

slice of Twix cake on a plate with a bite on a fork

The ultimate candy cake is an easy vanilla cake baked on a shortbread cookie crust. This layer cake has a caramel filling and a shortbread buttercream decorated with a chocolate and caramel drip.

Prep Time 45 minutes
Bake Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes

Ingredients

Salted Caramel filling*

  • 1 cup granulated sugar (200g)
  • 5 tablespoons unsalted butter, room temperature (70g)
  • ½ cup heavy whipping cream, room temperature (120mL)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt

Shortbread Crust

  • 16 shortbread cookies**, crushed (244g)
  • ¼ cup unsalted butter, melted (57g)

vanilla cake

  • 1 ¼ cups all-purpose flour (156g)
  • 3 tablespoons cornstarch (24g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ⅔ cup buttermilk***, room temperature (160mL)

Shortbread Buttercream

  • 1 ½ cups unsalted butter, room temperature (170g)
  • 1 ½ cups plus 2 tablespoons comfectioners' sugar (196g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 4 shortbread cookies**, crushed (60g)
  • 1 tablespoon pure vanilla extract (15mL)
  • Pinch of salt

milk chocolate ganache

  • 3 ½ ounces milk chocolate baking bar, chopped (100g)
  • 3 tablespoons unsalted butter (42g)

Instructions

  1. For the salted caramel filling: Add one cup of granulated sugar to a medium heavy bottomed saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
  2. When the sugar is fully melted (this takes about 10 minutes), add the room temperature butter (5 tablespoons/70g). The butter will cause the sugar to bubble rapidly, so use caution in this step. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well.
  3. When your butter and sugar are fully incorporated, slowly add the heavy cream (½ cup) while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
    Let the mixture boil for approximately one additional minute. Remove from the heat and stir in vanilla (1 teaspoon) and kosher salt (½ teaspoon). Carefully pour caramel into a heatproof container and allow to cool to room temperature. I recommend making it the day before baking the cake.
  4. For the shortbread crust: Preheat the oven to 350°F. Prepare an 8x8 baking pan by lining it with parchment paper and set aside. Crush the shortbread cookies (16 Keebler Sandies Cookies*/244g) to fine crumbs using a food processor or by placing the cookies in a zip-top bag and crushing with a rolling pin. Add the crumbs to a bowl and stir in the melted butter (¼ cup/57g) until fully combined. Press the mixture into the bottom of the 8x8 baking pan, using a flat bottomed cup to firmly press them into the pan.
  5. For the vanilla cake: Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (2 teaspoons) and salt (½ teaspoon) together in a medium bowl and set aside.
  6. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g) and sugar (¾ cup/150g) on medium-high (6 on a KitchenAid) until light, about 3-4 minutes. Scrape up and down the bowl and add the whole large egg, mixing on medium-high for about a minute. Scrape the bowl again and add the large egg white and vanilla (1 ½ teaspoons) and mix for another 2 minutes.
  7. With the mixer on low, alternate adding the flour mixture and the buttermilk (⅔ cup/160mL) (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir or two with a spatula.
  8. Spread batter over the shortbread crust. Bake for about 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool with the pans on a wire cooling rack for 15 minutes, then remove the cake to a wire cooling rack to cool completely. Once the cake has been turned onto the rack (have the shortbread facing up), lightly score the shortbread crust through the middle of the cake making two equal halves (to make it easier to cut once the cake is cool).
  9. Shortbread buttercream: Beat the butter (1 ½ cups/170g) 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 confectioners' sugar (1 ½ plus 2 tablespoons/196g) 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 vanilla (1 tablespoon/15mL), crushed shortbread cookies (4 Keebler Sandies cookies*/60g) and a pinch of salt and beat 2 minutes more.
  10. For the ganache: Melt the butter (3 tablespoons/42g) and 3 ounces of the finely chopped milk chocolate using a double boiler (save aside ½ ounce of the chocolate). Stir until the butter and chocolate mixture is smooth. Then remove from the heat and stir in the remaining ½ ounce of chocolate, mixing until smooth. Allow the ganache to cool while you assemble the cake.
  11. To assemble the cake: Cut the cooled cake into two equal halves. Place one half on your serving plate with the shortbread crust facing upward. I like to take a few pieces of parchment paper and tuck them under the edges of the cake while decorating, see photos in blog post. Place the buttercream into a piping bag with a large piping tip, or simply cut the end of the bag off. Then pipe a dam along the edges of the shortbread crust, I do a double layer. Fill with ¾ of the cooled salted caramel. Then smooth a thin layer of buttercream over the caramel before placing the second half of the cake on top, this time with the shortbread crust facing down. Take the remaining buttercream and spread a layer over the top of the cake and smooth the rest over side of the cake in a semi-naked style. Once the ganache has cooled until a thick, but still pourable consistency, pour over the top of the cake. Allow the ganache to spill over and drip down the edges of the cake. If desired, warm the remaining salted caramel sauce until a pourable consistency and drizzle and drip over top the chocolate ganache. Once finished decorating, remove the parchment pieces from under the cake and serve.

Notes

*If making salted caramel isn't your thing, use a quality store bought salted caramel.

**I used one full package of Keebler Sandies Classic Vanilla cookies. If using another brand of cookies, use the gram measurements to ensure you are using the same amounts.

***I prefer using store-bought buttermilk, but you can make your own in a pinch. Add about a tablespoon {I just eye-ball it} of lemon juice or white vinegar to a glass measuring cup and add milk to equal ⅔ cup. Stir and allow to come to room temperature. The shortbread cookie crust may split a little as you move them, don't worry the buttercream and caramel will hold them together in the finished cake.

If the ganache cools and gets too thick, rewarm it until it is a thick and pourable consistency.

Store any leftover cake covered at room temperature for up to 2 days or covered in the refrigerator for up to one week.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 761Total Fat: 56gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 161mgSodium: 357mgCarbohydrates: 61gFiber: 1gSugar: 40gProtein: 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: Cakes and Cupcakes

Buttercream Sugar Cookies

This easy buttercream sugar cookies recipe is the only one you will ever need. The BEST, soft, cut out, sugar cookies that taste good and hold their shape! Use your favorite cookie cutters and have fun decorating with buttercream frosting.

This post was originally published in November of 2018 and has been updated with new photos and helpful information. The recipe remains the same.

simple-decorated-buttercream-sugar-cookies

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

Oh sugar cookies, how I love thee. 💗

If I could only have one cookie for the rest of my life, it would be these buttercream sugar cookies.  They are just the right amount of sweet while perfectly soft and thick.  Add a layer of buttercream and I am one happy girl.

I often call these always perfect sugar cookies because they come out perfect every time. They keep their shape when baked with nice sharp edges. And they taste amazing; like a classic soft sugar cookie.

Lisa commented: ⭐️⭐️⭐️⭐️⭐️ "These are easy to roll out and keep their shape beautifully! The frosting is divine as well!"

stack of undecorated sugar cookies

Searching for sugar cookie recipes, specifically cut out sugar cookies yields a lot of different recipe options. Most of which claim to be "the best". I've tried many of them over the years, with varying degrees of success.

I found this recipe from a local cookie gal, Jenny Keller, and it's the one I have used for many years now. The cookies come out perfect. every. darn. time.

  • A simple dough that comes together in minutes!
  • Only seven ingredients!
  • The undecorated cookies actually taste good!
  • The easy American buttercream is made without shortening.
  • The cookies hold their shape when you bake them, so they actually look like your cookie cutters!
easter theme cut out sugar 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.

ingredients needed {and substitutions}

ingredients for buttercream sugar cookies
  • All-purpose flour ~ use your favorite brand. If you don't use a scale for measuring {this is the one I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
  • Baking powder ~ this recipe calls for aluminum free baking powder. For sugar cookies that taste good, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
  • Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold. You also need unsalted butter for the buttercream frosting.
  • Kosher salt ~ if you only have table salt, use half the amount.
  • Granulated sugar ~ brings the classic sugar cookie taste and provides structure to the cookie. You can use ¾ cup of granulated sugar and ½ cup of confectioners' sugar, if desired.
  • Egg ~ one large egg is needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
  • Vanilla ~ pure vanilla extract for flavor. If you want to add a little something-something to the cookies, add ½ teaspoon of pure almond extract. For other flavors be sure to check out my lemon sugar cookies, marbled sugar cookies, or chocolate sugar cookies.
  • Confectioners' sugar and heavy cream {not shown} needed for the buttercream.
buttercream sugar cookie with flowered piping

video tutorial

Start by whisking together the flour and aluminum free baking powder, then set aside. Next cream together the butter and salt until light and silky in appearance.

butter and salt in a mixing bowl
creamed butter and salt in a mixing bowl

Now add the granulated sugar, followed by the egg and vanilla extract. Again, mix until light and fluffy.

butter and sugar creamed in a mixing bowl
wet ingredients creamed in a mixing bowl

Then slowly mix in the flour using the lowest speed on your mixer. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.

finished cookie dough on the mixer paddle

Remove the dough from the mixing bowl and gently press the dough into a ball. Wrap the dough ball in plastic wrap and press into a 1-inch thick disk. Then chill for a minimum of 30 minutes.

finished cookie dough before wrapping in plastic wrap
cookie dough wrapped in plastic wrap disk

how do you know when sugar cookies are done?

Once the dough has chilled, roll it out to about ¼ inch thickness. Please don't be tempted to make them thinner. The thickness of the cookie dough helps to create the soft and chewy texture in the final cookie.

I use this Williams Sonoma rolling pin, but many of my cookie friends swear by this rolling pin.

You do not want to over bake these cookies.  About 8 minutes is all they need in a 375°F oven.  Yep, that quick.  The cookies will appear slightly puffy when they are done and will have barely {if any} brownness to the edges.

You'll let them rest on the pan for 2 minutes before moving them to a cooling rack to cool completely.

cut out cookie dough on a baking sheet
baked sugar cookie on a baking pan

tips for the best sugar cookies

  • Start with room temperature butter and a room temperature egg. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
  • Chill the dough. This recipe requires a minimum of 30 minutes; I typically go somewhere between 30 and 60 minutes of chill time. The dough can chill for up to three days. If it is chilled longer than 1-2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
  • Roll the cookies ¼ inch thick. If you roll them too thin, they will not be as soft and chewy. When rolling the cookie dough, I like to treat it like pie crust and gently roll it, turning the dough after every pass of the rolling pin. This helps to prevent the dough from sticking to the counter.
  • Try not to overwork the dough. Overworked dough = tough cookies.
  • If the dough seems too warm after you've rolled and cut out the cookies, pop it in the freezer or refrigerator for 10 minutes to cool back down before baking them.
  • Do not over bake the cookies! It takes about 8 minutes for the cookies to bake. They should not have brown edges, but will appear slightly puffy on top when they are done. Allow them to cool on the pan for 2 minutes before moving to a wire cooling rack to cool completely.
valentine decorated sugar cookies

troubleshooting for cut out sugar cookies

  • Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly when you press it into a ball, you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.
  • Help, my dough is super hard after chilling! If the dough chills for more than an hour or two it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.
  • Help, my dough is crumbly when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.
  • Help, my cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.
  • Help, my cookies aren't soft after they cooled! Most likely they were over baked. This sugar cookie recipe only needs about 8 minutes in the oven. The edges should not be browned, but the cookies will be slightly puffy in the middle when they are done.
valentine decorated sugar cookies

does buttercream frosting harden on cookies?

Buttercream will harden if the cookies are stored in the refrigerator. When stored at room temperature the buttercream will get a bit of a "crust" to it, meaning that the top layer dries out and isn't sticky anymore, but it's still soft.

Sugar cookies decorated with buttercream do not harden enough to stack and store them unless they are frozen. See below for tips on freezing.

flower decorated sugar cookies

do cookies with buttercream frosting need to be refrigerated?

The short answer is no. American buttercream can generally sit at room temperature for up to two days. The cookies should be stored in an airtight container in a cool and dry area.

You can store the cookies in an airtight container in the refrigerator for up to one week.

My favorite way to store buttercream sugar cookies is in the freezer. It tends to keep them the freshest. The cookies will defrost at room temperature in about 30 minutes.

Can I freeze sugar cookies decorated with buttercream?

Yes!!! If freezing decorated sugar cookies, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

For those of you that like a more royal icing like frosting, I am giving you an alternative to a royal icing in the recipe card.  This icing dries firmly enough to allow for stacking of the cookies after they are decorated.  It has a little honey in it which helps to keep the icing from being rock hard once it dries, and as a dental hygienist, I'd hate to see someone break a tooth on too-hard frosting.😂

decorated sugar cookies on a wire rack

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

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 24 cookies {depending on the size}

Buttercream Sugar Cookies

buttercream sugar cookie with sprinkles

The BEST, soft, cut out, sugar cookies that taste good and hold their shape! Use your favorite cookie cutters and have fun decorating with buttercream frosting.

Prep Time 15 minutes
Bake Time 8 minutes
Total Time 23 minutes

Ingredients

Sugar Cookies

  • 3 cups all-purpose flour (375g)
  • 2 teaspoons aluminum free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar* (200g)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract**

Buttercream frosting

  • 1 cup unsalted butter, room temperature (226g)
  • 4 cups confectioners' sugar (480g)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract***
  • ¼ cup heavy whipping cream
  • pinch of salt

Instructions

  1. In a medium bowl combine flour (3 cups/375g) and aluminum free baking powder (2 teaspoons) with a whisk.  Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed (speed 4-6 on a KitchenAid) until combined, about 1 minute.  Add in sugar (1 cup/200g) and beat until smooth, about 1 ½ minutes.  Scrape up and down the bowl, then beat in one large egg and vanilla (2 teaspoons) and mix until well combined, about 1 minute.  Scrape up and down the sides of the bowl.
  3. With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  The dough should form a ball around the paddle when the mixing is finished.  The dough should be soft, but not sticky.
  4. Gently press the dough into a ball.  Wrap the dough ball in plastic wrap and press into a 1 inch thick disk.  Chill for a minimum of 30 minutes (and up to three days) before rolling.  If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
  5. Preheat the oven to 375°F.  Prepare baking sheets with silicone baking mats or parchment paper.
  6. On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking.  Cut into shapes with cookie cutters.  Re-roll the remaining dough and continue cutting until all is used.
  7. Arrange cookies on baking sheets about 1 inch apart.  If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
  8. Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy.  Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
  9. Decorate as desired. If you prefer a glaze to buttercream, see the notes below.
  10. For the buttercream: Using a hand held mixer or stand mixer with the paddle attachment, beat the butter (1 cup/226g) on medium-high (speed 6 on a KitchenAid) until smooth and creamy, about 4-5 minutes. Scrape up and down the bowl and add the confectioners' sugar (480g), vanilla (1 teaspoon), almond extract (1 teaspoon) and heavy cream (¼ cup) and mix on the lowest speed until incorporated. Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed. Add a pinch of salt, if too sweet. You can color as desired, I prefer gel based food coloring.

Notes

*If you want to use confectioners' sugar in the cookies, you can use ¾ cup granulated sugar (150g) and ½ cup confectioners' sugar (60g).

**For extra flavor, you can add ½ teaspoon of pure almond extract.

***If you do not like almond extract, use vanilla in it's place.

Yield of cookies will depend on the size of your cookie cutter. 24 is a good average.

If the dough chills for longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.

If the dough gets very soft during the rolling and cutting process, place the cut out cookies in the refrigerator or freezer to firm up for 10 mintues before baking.

I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies.  I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight).  You can also bake the cookies and freeze them for up to 2-3 months before decorating. 

Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week.  They also freeze well for up to 3 months.  If freezing decorated cookies, chill the cookies in a single layer.  The cookies can then be stacked and frozen in an airtight container.  When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

Optional glaze versus buttercream: Mix honey (1 tablespoon), milk (2 tablespoons) and 1 teaspoon vanilla (or extract of choice) in a bowl until well combined. In another bowl, add 2 cups (240g) confectioners' sugar and mix in honey mixture until well combined. You may need to add a little more milk, if the consistency is too thick, add just a teaspoon at a time until you reach your desired consistency. You want the glaze on the thick side, but still spreadable.

Cookie recipe slightly adapted from Jenny Keller of Jenny Cookies

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 71mgCarbohydrates: 20gFiber: 0gSugar: 8gProtein: 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

Cookie Butter Brownies

Cookie butter brownies are fudgy and filled with biscoff spread! EASY and quick to make, this chocolate brownie recipe is swirled with a cookie butter fudge and drizzled with more cookie butter. A must bake for biscoff and speculoos fans!

cut cookie butter brownies with a knife

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

Cookie butter (aka biscoff spread or speculoos spread) is one of my all time weaknesses. I am always experimenting with new ways to use it, but cookie butter cake, cookie butter bars and homemade cookie butter caramel are the ones that most frequently make an appearance in my kitchen. Unless I'm just eating it with a spoon from the jar, which is more often than I should admit!

why you will love this quick and easy recipe

  • Hints of cookie butter swirled through soft, fudgy brownies.
  • Easy to make ~ The brownies mix up in one bowl with a whisk.
  • Made with cocoa powder and not overly sweet.

what is biscoff spread and where can I find it?

Biscoff spread {or cookie butter} is basically ground up speculoos cookies and combined with a few other ingredients to make a spread with a texture similar to peanut butter. {If you ever travel on Alaska or Delta airlines you have likely eaten the cookies}.

The flavor is reminiscent of subtle gingerbread with hints of cinnamon, nutmeg and clove.

Typically you can find cookie butter near the peanut butter or in the bakery section. I buy mine at Trader Joe's or Target, but Walmart, Kroger and many other grocery stores also carry it. You can also buy Lotus Biscoff spread on Amazon. I feel like Lotus Biscoff brand and Trader Joe's are the most popular versions, but there are many other brands that make it too.

ingredients for cookie butter brownies

cookie butter brownies ingredients
  • Heavy cream ~ helps to bring the cookie butter to an extra creamy and fudge-like texture.
  • Cookie butter spread ~ Trader Joe's cookie butter and Lotus Biscoff Cookie Butter spread are the two brands that I regularly use.
  • Confectioners' sugar ~ brings a little of the fudge-like texture to the cookie butter swirl.
  • Unsalted butter ~ melted.
  • Granulated sugar ~ brings sweetness and structure to the easy brownies.
  • Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
  • Eggs ~ 2 large eggs are needed and add structure to the brownies.
  • Vanilla ~ adds flavor, I prefer pure vanilla extract.
  • All-purpose flour ~ provides structure, use your favorite brand.
  • Cocoa powder ~ I use Big Country, Sharffenberger or Hershey's.

how to make fudgy brownies

Start by preheating the oven and preparing an 8x8 baking pan with parchment paper.

Then whisk together the melted butter, granulated sugar and kosher salt. Once combined whisk in the eggs and vanilla.

melted butter and sugar in a mixing bowl
eggs and vanilla on top of melted butter and sugar

Next add the flour and cocoa powder and whisk until combined. The biscoff brownie batter is on the thick side.

flour and cocoa powder added to wet ingredients
brownie batter in a bowl

Then add the cookie butter, vanilla, confectioners' sugar and heavy cream to another bowl and mix until fully combined. This mixture is also quite thick.

cookie butter, confectioners sugar and heavy cream in a bowl
cookie butter fudge in a bowl

Finally, drop about ¾ of the brownie batter into the prepared pan by large spoonfuls. Add the cookie butter swirl into the gaps between the brownie batter. Drop the remainder of the brownie batter into any remaining empty gaps and swirl together with a knife and bake.

brownie batter and cookie butter fudge dropped into a baking pan
cookie butter fudge swirled into brownie batter in a baking pan

Once the biscoff brownies have baked, allow them to cool and then drizzle with more cookie butter.

a cookie butter brownie on it's side showing inside fudgy texture

tips for making the best brownies

  • Don't over bake the brownies! No one likes a dry brownie. It's better to air on the side of less done than over done. The brownies will firm up and continue to cook as they cool.
  • Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
  • For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.
  • If you need to speed up the cooling process, once the brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely.
  • For the cleanest looking cuts, chill the brownies first. Pull the brownies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.

How do you know when fudgy brownies are done?

  • If the toothpick still has thick batter on it, the brownies are not done.
  • When the toothpick comes out clean, it means the brownies are over baked.
  • If the toothpick comes out with some moist crumbs, they are done!

When baking brownies, I always err on the side of underdone versus overdone.

brownies drizzled with cookie butter

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

more brownie dessert recipes to bake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 16 brownies

Cookie Butter Brownies

a brownie leaning on top of other brownies

Cookie butter brownies are fudgy and gooey and filled with biscoff spread! Easy to make, this chocolate brownie recipe is swirled with a cookie butter fudge and drizzled with extra cookie butter.

Prep Time 10 minutes
Bake Time 28 minutes
Total Time 38 minutes

Ingredients

Brownies

  • ½ cup unsalted butter, melted (113g)
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup all-purpose flour (94g)
  • ½ cup unsweetened cocoa powder (40g)

Cookie Butter Swirl

  • ¾ cup creamy cookie butter spread (180g)
  • 2 tablespoons confectioners’ sugar (16g)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons heavy cream (45mL)

cookie butter drizzle

  • 1 tablespoon cookie butter spread (15g)

Instructions

  1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper.
  2. In a bowl, add the melted butter, sugar and salt and whisk until fully combined.
  3. Add the eggs and vanilla and whisk until well combined.
  4. Add the flour and cocoa powder on top of the wet ingredients and whisk until everything is just combined. The batter is on the thick side.
  5. For the cookie butter swirl: mix together the cookie butter spread, confectioners’ sugar, vanilla extract and heavy cream until combined. The mixture will be rather thick.
  6. Drop about ¾ of the brownie batter into the prepared pan by large spoonfuls. Add the cookie butter swirl into the gaps between the brownie batter. Drop the remainder of the brownie batter into any remaining empty gaps and swirl together with a knife.
  7. Bake 24-28 minutes, until a tester comes out with just a few moist crumbs.
  8. Allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed up the process, you can place the brownies in the refrigerator once the pan has cooled enough to pick up with your bare hands.
  9. For the cookie butter drizzle: allow the brownies to cool at least 30 minutes before drizzling the cookie butter. Warm the cookie butter until it reaches a drippy consistency. I melt mine in a small saucepan over low heat for less than one minute. If the cookie butter gets too runny, you can let it cool a bit, which should thicken it up. Then either use a spoon to drizzle the melted cookie butter over the top of the brownies or spoon the cookie butter into a sandwich bag and cut a teeny, tiny corner off. Then drizzle the cookie butter over the top of the cooled brownies.
  10. Once completely cool, cut into desired sizes.

Notes

Store any leftovers in an airtight container for up to 5 days at room temperature or in the refrigerator. They also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 59mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 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: Bars and Brownies

Chocolate Sprinkle Cookies

This EASY cookie recipe creates the BEST soft, chewy, sprinkle covered chocolate sugar cookies! No need to bring your butter and cream cheese to room temperature and NO CHILL time. Better than any bakery cookie and ready in about 30 minutes.

stack of chocolate sprinkle cookies

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

This recipe for chocolate sprinkle cookies checks all the boxes.

Easy, check.

Fast, check.

Delicious, check and double check!

I got my inspiration for these chocolate sprinkle cookies from Deb at Smitten Kitchen. To be honest, I have been "smitten" with Deb's recipes and blog for a long time. Her confetti cookies were my first introduction to using a food processor to make cookie dough and I've been hooked ever since.

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

sprinkle covered chocolate cookies in a pile

why you will love this easy cookie recipe

  • It's quick; about 30 minutes from start until you are noshing on a chocolatey, rainbow sprinkle covered cookie!
  • The texture is somewhere between a brownie and a chewy sugar cookie.
  • You can customize the cookies for any holiday, birthday party or sporting event just by changing up the sprinkle colors.
  • Oh, and did I mention that you use COLD butter and COLD cream cheese? Perfect for those of us that forget to pull out our ingredients ahead of time!

ingredients {and substitutions} for chocolate confetti cookies

ingredients for chocolate sprinkle cookies
  • All-purpose flour ~ use your favorite brand. I haven't tested this recipe with a gluten free flour, but suspect a gluten free 1 to 1 baking flour should work here.
  • Unsweetened cocoa powder ~ I have been loving Scharffen Berger and Big Country Foods cocoa powders, but Hershey's also makes a solid one that I buy at Target.
  • Baking soda ~ helps to neutralize the acid in the unsweetened cocoa powder.
  • Baking powder ~ helps give the cookie some of it's thickness.
  • Kosher salt ~ to help balance the flavors. If using table salt, reduce the amount to ¼ to ½ teaspoon.
  • Unsalted butter ~ use COLD, cut into cubes.
  • Cream cheese ~ use COLD block cream cheese, cut into cubes.
  • Granulated sugar ~ provides the sweetness.
  • Eggs ~ 2 large eggs are needed.
  • Vanilla ~ I prefer a pure vanilla extract.
  • Sprinkles ~ "jimmies" sprinkles are my preferred sprinkle. If you love nonpareil sprinkles, they will also work here.
inside look at the brownie like center on chocolate sprinkle cookies

how to make cookies with cold ingredients

A food processor is your best friend for these cookies. You will use cold butter and cold cream cheese and the food processor blends these ingredients with ease. We've had our Cuisinart for 20+ years and it still performs like a champion!

Start by combining the flour, cocoa powder, baking soda, baking powder and kosher salt in the bowl of a food processor and pulse to combine.

flour, cocoa powder, salt, baking powder and baking soda in food processor bowl
sugar, butter and cream cheese in food processor

Then add the cold butter, cold cream cheese and granulated sugar and pulse until the mixture becomes sandy in texture.

ingredients blended to look like wet sand in food processor

Next add the eggs and vanilla and blend until the dough comes together.

eggs and vanilla added to ingredients in food processor
chocolate sugar cookie dough in food processor bowl

Then roll the dough into 1 ½ tablespoon balls and roll in sprinkles. I use a cookie scoop, like this one, to get the dough into uniform sized balls. Place the dough ball onto a prepared baking sheet, spacing 1-2 inches apart and flatten the cookie dough to ¼ - ½ inch tall. I typically use parchment paper, but also have great results with a silicone baking mat.

hand holding a rainbow sprinkle filled cookie dough ball
a flat bottom measuring cup being used to slightly flatten the cookie dough balls
chocolate cookie dough rolled in sprinkles and flattened on baking sheet

Finally, bake the cookies for 9-10 minutes. The cookies may look slightly under baked, but the edges will be set. DO NOT over bake!! To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.

cookie floating above other cookies

what kind of sprinkles should I use?

I prefer the "jimmies" variety of sprinkles for this recipe; they are soft and colorful sugar strands and can typically be found in a variety of colors. Sprinkles can be purchased in many stores; Michael's, Target, Walmart, Amazon and even many local grocery markets carry them. Typically they are located in the baking aisle.

Nonpareils are the tiny, round balls. I personally find them to be too hard and crunchy and don't care for them on this cookie. If you love nonpareils, they absolutely will work in place of the jimmies so go ahead and use them!

pile of chocolate sprinkle cookies with milk and a bowl of sprinkles

how do you get the sprinkles to stick to the cookies?

After scooping the dough into 1 ½ tablespoon balls, roll them briefly in the palm of your hands. The warmth of your hands softens the dough and makes it slightly tacky, which helps the sprinkles to adhere to the cookie dough.

I also recommend working one cookie at a time. Scoop the dough, roll it in your hands, then roll in the sprinkles. Continue until all the dough is used.

chocolate sprinkle cookies with milk

It's as easy as that.

30 minutes or less and you'll be biting into a soft, chocolatey, sprinkle-filled cookie and wondering where these chocolate sprinkle cookies have been all your life.

I have made this cooke recipe a countless number of times since 2019. But back when I was recipe testing, Big E was sampling a freshly baked cookie and I asked her if this cookie was worth sharing. She completely stopped what she was doing, turned and looked me directly in the eye and stated, "these cookies are DEFINITELY share-worthy"!! I think you'll agree.😊

chocolate cookies with milk

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

more recipes with sprinkles {or chocolate} to make

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 32 cookies

Chocolate Sprinkle Cookies

chocolate sprinkle cookies with milk

This EASY cookie recipe creates the BEST soft, chewy, sprinkle covered chocolate sugar cookies! No need to bring your butter and cream cheese to room temperature and NO CHILL time.

Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 ½ cups all-purpose flour (315g)
  • ¾ cup unsweetened cocoa powder (60g)
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup unsalted butter, cubed (226g)
  • ¼ cup (2 ounces) cream cheese, cubed (56g)
  • 1 ¼ cups granulated sugar (250g)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup jimmies sprinkles (180g)

Instructions

  1. Preheat oven to 375°. Prepare baking pans with silicone baking mats or parchment paper. Set aside.
  2. Place flour, cocoa powder, baking soda, baking powder and kosher salt in the bowl of your food processor. Pulse a few times to blend.
  3. Add the cold butter cubes, cold cream cheese and the sugar to the flour mixture. Pulse until the mixture becomes sandy in texture.
  4. Add the eggs and vanilla and blend until the dough comes together.
  5. Roll dough into 1 ½ tablespoon balls and then roll into sprinkles.
  6. Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup to flatten the cookies to between ¼ and ½ inch tall.
  7. Bake for 9-10 minutes until the edges are set and they look slightly under baked.
  8. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.

Notes

If you don't have a food processor, you can mix the dough in a regular mixer. Let the butter and cream cheese soften a bit and you may have to chill the dough for a short while (30 minutes or so) until it's a consistency you can work with. Follow a typical cookie method; cream the butter/cream cheese/sugar, add the egg/vanilla, followed by the dry ingredients.

If using table salt, reduce the salt to ¼ to ½ teaspoon.

If you like the crunchiness of nonpareil sprinkles, they can be used in place of the jimmies sprinkles.

If the cookies appear puffy after they have baked, you can use the bottom of a glass or measuring cup to lightly press them down while they are cooling on the pan.

Cookies will stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

If you are more of a visual learner, I've included a video of how to make sprinkle cookies, which uses the same technique with just a couple of ingredient changes.

Recipe adapted from Smitten Kitchen's Confetti Cookies.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 159Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 60mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 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

Recipe shared with Full Plate Thursday, Meal Plan Monday and Weekend Potluck

Baileys Cupcakes {filled with Irish cream ganache}

Baileys Cupcakes are an easy vanilla cupcake recipe with an Irish cream chocolate ganache filling. The Irish cream ganache also serves as the topping for these delish, lightly boozy cupcakes.

vanilla cupcake with wrapper down, showing texture

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

This Baileys cupcake recipe is quick and simple to put together! The soft, from scratch yellow cupcake is filled with a rich and decadent Irish cream ganache. The ganache also works as the easy frosting.

These lightly boozy cupcakes taste delicious and would be perfect if you are baking for St. Patrick's Day, but they are incredible for anytime you need a special dessert. The cupcake is tender and moist and the ganache is bursting with Irish cream flavor!

why you will love this easy cupcake recipe

irish cream ganache filling
  • An incredibly moist and soft buttery vanilla cupcake!
  • Made with simple ingredients.
  • The Irish cream ganache is quick and easy to make.
  • The ganache serves as both the cupcake filling and topping.

ingredients and substitutions

baileys cupcake ingredients
  • Unsalted butter ~ this needs to be at room temperature.
  • Granulated sugar ~ provides sweetness and structure to the cupcake.
  • Eggs ~ two large eggs, I prefer them at room temperature. I have not tested this recipe with any egg alternatives.
  • Vanilla ~ pure vanilla extract is recommended for the best flavor.
  • Sour cream ~ this should be at room temperature. Full fat sour cream is needed, full fat plain yogurt can be substituted.
  • Cake flour ~ if you don't have cake flour you can use all-purpose flour plus cornstarch. Measure the flour, then remove 3 tablespoons. Add three tablespoons of cornstarch and sift the flour and cornstarch together two times before using.
  • Kosher salt ~ just a little to balance the cupcake. If you don't have kosher salt, you can do a straight substitute of table salt in this recipe.
  • Baking powder ~ gives a little lift to the cupcakes.
  • Milk ~ I use 1%, but 2% or whole milk will also work. I don't recommend fat free milk.
  • Milk chocolate ~ {not shown} Use a chocolate baking bar. 8 ounces is needed, which is typically two baking bars sold near the chocolate chips.
  • Heavy whipping cream ~ {not shown} heavy whipping cream or heavy cream can be used. Half and half or milk will not work as the ganache will not set up correctly.
  • Irish cream liqueur ~ {not shown} such as Baileys, Carolans or your favorite brand. I have not tested it, but I suspect that an Irish cream coffee creamer could work if you need a non-alcohol version.
looking down on chocolate ganache swirls

how to make irish cream ganache

I recommend making the ganache first, as it needs time to cool before you can use it.

Start by finely chopping the milk chocolate bars and placing them in a heat proof bowl.

Then heat the heavy cream and Irish cream over medium heat until simmering, but not boiling. Immediately pour the hot cream over the chocolate and allow it to sit for 1-2 minutes before stirring until smooth. Then allow the chocolate ganache to cool and thicken, about 1-2 hours at room temperature.

  • chopped milk chocolate in a bowl
  • irish cream and heavy cream over chopped chocolate

let's make moist vanilla cupcakes

Start by preheating the oven and lining a 12-cup muffin tin with liners. These cupcake liners are my very favorite for cupcakes and muffins.

Then cream together the butter and sugar for 3 minutes until it gets nice and combined.

Next add the eggs and vanilla and mix again until well combined.

  • butter and sugar creamed in a mixing bowl
  • butter, sugar and eggs creamed in a mixing bowl

Now add the sour cream and mix another 30-60 seconds. The batter can look a little curdled at this point.

Finally add in the flour and mix on low until just a little flour is still showing. Then with the mixer running on low, slowly add the milk, mixing just until the batter comes together.

  • wet ingredients creamed in a mixing bowl
  • finished baileys cupcake batter

Evenly divide the batter between the prepared cupcake liners and bake.

cupcake batter in cupcake tin

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 do you put filling inside a cupcake?

To fill a cupcake, one has several options. A paring knife, apple corer, or piping tip are all easy methods for creating the space for the filling. {And I'm guessing you have at least one of these tools already in your kitchen}.

The most important thing to remember is to make sure you leave the bottom of the cupcake intact! It is also important that your cupcakes are completely cool.

To use a knife, simply cut out the center of the cupcake by holding the knife at about a 45° angle. It will be a cone shape piece that comes out.

To use an apple corer, push the corer into the center of the cupcake and remove.

To use a piping tip, use a large open star piping tip {like a Wilton 6B} and press down with the sharp end. Then twist and pull it out to remove the cake piece.

You will need to trim a little off the piece you remove before placing back over the top of the filling. I just use a spoon to fill the cupcakes with the chocolate ganache.

  • cupcakes cored with a paring knife and apple corer
  • cupcakes with ganache inside on a cutting board

easy topping for frosting

Instead of an Irish cream buttercream frosting, the remaining Irish cream ganache is used as the topping for the Baileys cupcakes.

Once you have filled the cupcakes, place the remaining chocolate ganache in the refrigerator to chill for about 30 minutes. You can then either spoon and smooth the ganache over the cupcakes or make a simple rosette like the photos in this post. I used a Wilton 1M piping tip for this look.

baileys cupcake sitting on an upside down ramekin

do baileys cupcakes contain alcohol?

The cupcake portion does not contain alcohol, but the Irish cream ganache does.

The ganache uses 6 tablespoons of Irish cream liqueur, which works out to about a teaspoon and a half of alcohol per cupcake.

baileys cupcake with irish cream ganache

Remember to snap a picture and tag me on Instagram if you make these Baileys Cupcakes {filled with Irish cream ganache}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more boozy desserts to enjoy!

Yield: 12 cupcakes

Baileys Cupcakes {Filled with Irish Cream Ganache)

Baileys cupcakes ganache filling

Baileys Cupcakes are an easy vanilla cupcake recipe with an Irish cream chocolate ganache filling. The Irish cream ganache also serves as the topping for these delish, lightly boozy cupcakes.

Prep Time 20 minutes
Bake Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes

Ingredients

Irish cream ganache

  • 8 ounces milk chocolate, finely chopped (226g)
  • 6 tablespoons Irish cream liqueur (90mL)
  • ¼ cup heavy whipping cream (60mL)

cupcakes

  • 1 ½ cups cake flour (173g)
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113g)
  • 1cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream, room temperature (60g)
  • ½ cup milk, room temperature (125mL)

Instructions

  1. For the Irish cream ganache: Place the finely chopped milk chocolate in a heat proof bowl and set aside. Heat the Irish cream and heavy whipping cream over medium heat until simmering, but not boiling. Then pour the hot cream mixture over the chopped chocolate and let it sit 1-2 minutes before stirring until smooth. Let the mixture cool and thicken to room temperature, about 1-2 hours.
  2. For the cupcakes: Preheat your oven to 350°F and prepare a 12-cup muffin pan with cupcake liners.
  3. Whisk together the cake flour, baking powder, and kosher salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 minutes. Scrape up and down the sides of the bowl once during that time. Add the eggs and vanilla and beat for 1-2 minutes on medium-high. Scrape up and down the sides of the bowl and add the sour cream, mixing another 30-60 seconds.
  5. With the mixer on low, slowly add the flour mixture and mix until just a little flour is still showing. Scrape up and down the sides of your bowl then turn the mixer on low and slowly add the milk. Mix until just combined, being careful to not over mix your batter.
  6. Divide your batter equally between the 12 cupcake liners (it's roughly 3 tablespoons of batter per cupcake). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
  8. To fill the cupcakes: Use a paring knife, apple corer or large star piping tip to remove some of the center of each cooled cupcake. Then fill each cavity with Irish cream ganache and top with the piece of cupcake you removed to seal. (You will need to trim a little of the cut piece so it will fit back in).
  9. Then chill the ganache for 30 minutes in the refrigerator before spooning or piping onto the top of each cupcake. I used a Wilton 1M piping tip to create the rosette look you see in the photos.

Notes

Be sure to use heavy whipping cream or whipping cream for the ganache. Half and half or milk will not work.

If you do not have cake flour; measure the flour, then remove 3 tablespoons. Add 3 tablespoons of cornstarch and sift the flour and cornstarch together two times before using.

Full fat sour cream is going to yield the best results. Full fat plain yogurt can be substituted.

The general rule with ganache is that it can be stored at room temperature for two days and then should be refrigerated. I prefer to store any left over cupcakes in the refrigerator for up to five days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 368Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 104mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 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: Cakes and Cupcakes

Ricotta Bundt Cake

Deliciously moist ricotta bundt cake with blood orange glaze! This quick and easy Italian cake recipe is perfect for dessert, a snack or even for breakfast!

slice of cake on a plate with a fork

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

Anyone else dreaming of spring? I'm pretty sure I have shared before that I'm a summer girl. Give me the sun, long hours of daylight and heat and I'm a happy girl!

With many weeks still to go until spring, let's take advantage of the citrus season and make this ricotta pound cake! The texture is moist and the blood orange brings a brightness to the color and taste of this cake.

True story ~ on the first test bake of this ricotta bundt cake, both Mr. two sugar bugs and I were in love. Knowing I needed to make it again, I told my husband that I would take the cake to work with me. He flat out told me, "no, it's too good to share". He then proceeded to give me the side eye any time I tried to take a sliver; jokingly telling me it was, "his coffee cake". So just a word of warning that you might need to make two!☺️

ricotta bundt cake with blood orange glaze on a cake stand

why you will love this italian pound cake

  • The cake is quick and simple to make.
  • The crumb is incredibly moist and tender.
  • The blood orange adds a subtle hint of flavor {mildly sweet with a hint of raspberry} and gorgeous color to the icing.
  • Decorating is a breeze, just drizzle the glaze over the top of the cooled cake.
  • The cake is perfect for a simple dessert. It is also excellent with a cup of coffee {cake for breakfast is a fairly regular thing in my house🙄}.
unclose look at blood orange glaze on ricotta cake

ingredients and substitutions for this cake

ricotta bundt cake ingredients
  • All-purpose flour ~ provides the structure. If you want to use cake flour, omit the cornstarch. I have not tested this cake with a gluten free flour; if you try it please let me know!
  • Cornstarch ~ helps to create the tender and moist crumb texture. Do not use if substituting cake flour.
  • Baking powder ~ provides some lift to the cake.
  • Kosher salt ~ helps to balance all the flavors.
  • Unsalted butter ~ provides flavor, moisture and structure. You want this at room temperature.
  • Orange zest ~ brings a subtle fresh citrus flavor to the cake. Use the zest of one medium to large orange, I use a blood orange {sometimes sold as a raspberry orange}. You will juice the orange as well and use it to make the glaze. Substitute any type of orange or you can also use lemon. This is my favorite zesting tool and my favorite juicing tool.
  • Granulated sugar ~ provides sweetness and structure.
  • Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the cake.
  • Eggs ~ three large eggs are needed. Bring them to room temperature.
  • Vanilla ~ I prefer pure vanilla extract.
  • Vanilla bean ~ you can use half a vanilla bean, vanilla bean paste or vanilla bean powder {I used Beyond Good's Vanilla Bean Powder}.
  • Confectioners' sugar ~ {not shown} for the glaze.
  • Freeze dried raspberries ~ {not shown} optional for garnish. Since blood oranges are also known as raspberry oranges, I brought a pop of raspberry color to the top of the cake with some crumbled freeze dried raspberries.
slice of ricotta bundt cake on a pink plate

how to make the best ricotta cake

Start by preheating the oven and preparing the bundt pan {this is the one I have}. You can refer to the recipe card or this Milky Way cake for helpful tips on how to prepare a bundt pan.

In a stand mixer or with a hand held mixer, cream together the butter, sugar and orange zest. Then add the ricotta cheese and beat to combine. The mixture may look a little curdled, but don't let it worry you!

  • butter, orange zest and sugar creamed in a mixing bowl
  • ricotta creamed with butter and sugar

Next beat in the eggs, one at a time, scraping up and down the bowl after each addition. Again, don't be alarmed by the curdled appearance of the batter! Once all the eggs have been added, mix in the flour until just a few streaks of flour remain.

  • wet ingredients in a mixing bowl (it looks curdled)
  • flour added to wet ricotta pound cake ingredients

Now scrape the bowl again and mix the batter on medium for 30 seconds, until the batter looks light and fluffy. The batter is quite thick.

finished ricotta bundt cake batter

Finally spoon the batter into the prepared bundt pan and bake. The batter will not fill the pan and creates a less tall finished bundt cake.

The cake has finished baking when a tester comes out with just a few moist crumbs. The edges will have darkened and will be pulling away from the pan.

  • batter in a bundt cake pan
  • baked ricotta cake still in bundt pan

can you substitute a tube pan for a bundt pan?

Yes, if you don't have a bundt pan, you can use a tube pan in it's place. Using a bundt pan helps to keep the crumb on this pound cake moist and tender and doesn't dry out while baking.

ricotta bundt cake showing crumb texture

how do you get a cake out of a bundt pan?

Once the cake has baked, allow it to cool in the pan for 10 minutes. This is the sweet spot; the cake has cooled enough to not be too fragile, but not enough that the sugars have firmed up and will stick to the pan.

Once the 10 minutes are up, place a wire cooling rack or plate over the bundt pan. Now gently flip the whole thing over while holding the pan and rack/plate over the top. If you are anything like me, you'll feel very awkward at this moment. One hand will be on the bundt pan and one on the rack/plate.

If the pan was prepared properly, the cake should just slide right out once it's flipped over.

how to make the blood orange glaze

Simply place confectioners’ sugar in a bowl and add the freshly squeezed blood orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a runny glaze.  Spoon it over the cooled cake.

blood orange juice being poured into confectioners' sugar

does ricotta cake have to be refrigerated?

No, this ricotta bundt cake does not need to be refrigerated. Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

bundt cake on a cake stand

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

more easy cake recipes to try

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10-12 servings

Ricotta Bundt Cake

slice of cake on a plate

Deliciously moist ricotta bundt cake with blood orange glaze! This quick and easy Italian cake recipe is perfect for dessert a snack or even for breakfast!

Prep Time 20 minutes
Bake Time 40 minutes
Total Time 1 hour

Ingredients

Ricotta cake

  • 1 ⅓ cups all-purpose flour* (167g)
  • 3 tablespoons cornstarch* (24g)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature (170g)
  • 1 raspberry/blood orange**, zested and juiced
  • 1 ½ cups whole milk ricotta, room temperature (330g)
  • 1 ½ cups granulated sugar (300g)
  • 3 large eggs, room temperature
  • ½ teaspoon pure ground vanilla powder (or ½ vanilla bean or vanilla bean paste)
  • 1 teaspoon pure vanilla extract

raspberry orange glaze

  • 1 ¼ cups confectioners’ sugar (150g)
  • 1 - 3 tablespoons raspberry/blood orange juice (15-45mL)

garnish {if desired}

  • Freeze dried raspberries, crushed
  • Orange zest

Instructions

  1. For the cake: preheat the oven to 350°F and position the rack to the center of the oven.  Generously butter a 10 or 12 cup bundt pan, making sure to get every nook and cranny of the interior surface.  Then dust over the butter with flour.  Tap the flour around the bundt pan, again making sure every surface of the butter is lightly coated in flour.  You can also use a baking release spray here, if your pan advises it.  I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray.
  2. In a medium bowl, sift together the flour, cornstarch, baking powder and kosher salt.  If using pure ground vanilla whisk it in with the dry ingredients. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and orange zest for 3 minutes on medium speed (6 on a KitchenAid mixer).  Scrape the bowl and add the ricotta and cream another 2 minutes on medium.  The mixture may look a little curdled at this point, but don’t let it worry you!
  4. Scrape up and down the bowl and beat in the eggs, one at a time, scraping up and down the bowl after each addition.  If using a vanilla bean, split the bean and scrape the seeds into the batter along with the vanilla extract and beat to combine.  Or if using vanilla bean paste, add it with the vanilla extract. Again, the mixture may look very curdled at this point.
  5. Scrape up and down the bowl and add the flour mixture.  Mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick.
  6. Pour the batter into the prepared bundt pan (it won’t fill the bundt all the way to to the top) and smooth the top with a spatula.
  7. Bake for 15 minutes, then turn the pan 180° and reduce the oven temperature to 325°F and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 25 minutes more.
  8. Remove the cake from the oven and allow it to sit for 10 minutes (set a timer!), then invert onto a metal cooling rack to cool completely.  
  9. For the raspberry orange glaze:  place confectioners’ sugar in a bowl and add the freshly squeezed orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a runny glaze.  Spoon it over the cooled cake.  Garnish with orange zest and crumbled freeze dried raspberries, if desired.

Notes

*You can substitute the all-purpose flour and cornstarch with 1 ½ cups cake flour.

**Any type of orange can be used. Lemon can also be substituted.

Recipe lightly adapted in ingredients and method from the late Gina DePalma's cookbook, Dolce Italiano

Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 385Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 253mgCarbohydrates: 53gFiber: 1gSugar: 38gProtein: 7g

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: Italian / Category: Cakes and Cupcakes

Marbled Sugar Cookies

EASY marbled sugar cookies! This simple cookie recipe creates soft and chewy sugar cookies that hold their shape. The taste isn't overly sweet and they need no icing; perfect for Valentine's Day, Easter, Christmas, birthdays or just because!

heart shape marble sugar cookie with a coffee mug

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

Oh sugar cookies. They truly are my favorite cookie!

I'm sharing a new variation today, which uses freeze dried berries to give them the marbled look. I used strawberries, but raspberries or blueberries also work wonderfully!

why you will love these marbled sugar cookies

  • A simple dough that comes together in minutes!
  • The cookies get a flavor boost from freeze dried berries, which also gives them the lovely marbled effect!
  • The sugar cookie cut outs keep their shape when you bake them!
  • No frosting or icing is needed!
  • You can freeze the cookies for up to a couple months!
pile of cut out cookies on a pink plate

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

ingredients for marble sugar cookies
  • All-purpose flour ~ use your favorite brand. If you don't use a scale for measurement {this is the one I use}, be sure to use the spoon and level method to help eliminate the risk of using too much flour.
  • Baking powder ~ you will want to use an aluminum free baking powder. Yes, it does make a difference in the final taste of the cookie. I only use aluminum free in my kitchen.
  • Unsalted butter ~ since sugar cookies don't have a lot of ingredients, I love using a high quality butter such as Plugrá or Kerrygold for the best flavor.
  • Kosher salt ~ just a little to balance the flavors.
  • Granulated sugar ~ brings the sweetness to the cookie and helps with structure.
  • Confectioners' sugar ~ adds sweetness and softness to the cookies.
  • Egg ~ adds structure and helps to bind all the ingredients together. You just need one large egg.
  • Vanilla ~ pure vanilla extract for flavor.
  • Freeze dried strawberries ~ One 1 ounce bag, crushed to a powder consistency is needed. I prefer to sift the crushed berries through a fine sieve to remove most of the seeds. Freeze dried berries can be found in most grocery stores with the dried fruit. I typically buy mine at Trader Joe's or Target. You can substitute freeze dried raspberries or freeze dried blueberries.
  • Food coloring ~ optional, but can be used to enhance the color of the dough.

Start by whisking together the flour and aluminum free baking powder, then set aside. Next cream the butter and salt together before adding the sugars, followed by the egg and vanilla.

creamed butter and sugar in a mixing bowl

Then on low, mix in the flour. When the dough has started to come together, but is still showing some flour, remove about half of the dough from the mixing bowl to another bowl and finish mixing in any remaining flour with a spatula. 

Next add the freeze dried strawberry powder to the remaining dough in the mixing bowl and mix until combined {if you want to enhance the color, you can add a drop or two of food coloring}.  The dough should be soft, but not sticky.

sugar cookie dough in a mixing bowl

how do you make a marbled effect?

Drop small balls of dough next to each other, alternating between the vanilla dough and the strawberry dough until all the dough has been used.  Gently press the dough into a ball.  Wrap the marbled sugar cookies dough ball in plastic wrap and press into a 1 inch thick disk.  Then chill for a minimum of 30 minutes.

  • strawberry and vanilla dough mixed together to create marble effect
  • ball of sugar cookie dough

Once the dough has chilled, roll it out to about ¼ inch thickness. Please don't be tempted to make them thinner. The thickness of the cookie helps to create the soft and chewy texture in the final cookie. I use this Williams Sonoma rolling pin, but many of my cookie friends swear by this rolling pin.

  • unbaked cookies on a parchment lined baking sheet
  • cut out cookies on baking tray showing thickness

video tutorial

do these cookies need a glaze?

They really don't, which adds to the ease of this recipe! The cookies are sweet, but not super sweet. The addition of the freeze dried berries gives them just enough something, something that they are perfect without an icing or glaze.

Many marbled sugar cookie recipes are just a sugar cookie dipped in a marbled glaze, but this recipe gives you the marbled look without one.

If you absolutely feel like you want to put a glaze on them, I recommend the glaze from my homemade animal graham crackers. If you want the glaze to be marbled, add a drop or two of food coloring to the glaze and use a toothpick to swirl it through the glaze.

pink and white marbled sugar cookies with strawberries and a cup of coffee

tips for the best sugar cookies

  • Start with room temperature butter and a room temperature egg. This usually takes 1-2 hours of sitting on the counter {depending on the temperature in your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
  • After crushing the freeze dried berries {I use my Cuisinart mini prep}, sift the berries through a fine mesh sieve to remove the seeds.
  • Chill the dough. This recipe requires a minimum of 30 minutes; I typcially go somewhere between 30 and 60 minutes of chill time. This marbled sugar cookies dough can chill for up to three days. If it is chilled longer than 1-2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
  • Roll the cookies about ¼ inch thick. If you roll them too thin, they will not be as soft and chewy. When rolling the cookie dough, I like to treat it like pie crust and gently roll it, turning the dough after every pass of the rolling pin. This helps to prevent the dough from sticking to the counter.
  • Try not to overwork the dough. Overworked dough = tough cookies.
  • If the dough seems warm after you've rolled and cut out the cookies, pop it in the freezer or refrigerator for 10 minutes to cool back down before baking them.
  • Do not over bake the cookies!! It takes about 8 minutes for the cookies to bake. They should not have brown edges, but will appear slightly puffy on top when they are done. Allow them to cool on the pan for 2 minutes before moving to a wire cooling rack to cool completely.
stack of pink and white marble cookies

troubleshooting for cut out sugar cookies

  • Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.
  • Help, my dough is super hard after chilling! If the dough chills for more than an hour or two it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.
  • Help, my dough is crumbling when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.
  • Help, my cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.
  • Help, my cookies aren't soft after they cooled! Most likely they were over baked. This sugar cookie recipe only needs about 8 minutes in the oven. The edges should not be browned, but the cookies will be slightly puffy in the middle when they are done.
marbled sugar cookies on a cake stand

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

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 24 cookies {varies based on cookie size}

Marbled Sugar Cookies

heart shape marbled sugar cookie

EASY marbled sugar cookies! This simple cookie recipe creates soft and chewy sugar cookies that hold their shape. The taste isn't overly sweet and they need no icing; perfect for Valentine's Day, Easter, Christmas, birthdays or just because!

Prep Time 10 minutes
Bake Time 8 minutes
Chill Time 30 minutes
Total Time 48 minutes

Ingredients

  • 3 cups all-purpose flour (375g)
  • 2 teaspoons aluminum free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • ½ cup confectioners’ sugar (60g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ounce freeze dried strawberries, ground to powder (28g)
  • food coloring, optional

Instructions

  1. Crush the freeze dried berries in a food processor or blender until a powder is formed. I prefer to then place the powder through a fine mesh sieve to remove the seeds.
  2. In a medium bowl combine flour and baking powder with a whisk.  Set aside.
  3. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute.  Add in both sugars and beat until smooth, about 1-½ minutes.  Scrape up and down the bowl, then beat in egg and vanilla and mix until well combined, about 1 minute.  Scrape up and down the sides of the bowl.
  4. With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  When the dough has started to come together, but is still showing some flour, remove about half of the dough from the mixing bowl to another bowl and finish mixing in any remaining flour with a spatula.  Then add the freeze dried strawberry powder to the remaining dough in the mixing bowl and mix until combined (if using food coloring, add a drop or two now).  The dough should be soft, but not sticky.
  5. Drop small balls of dough next to each other, alternating between the vanilla dough and the strawberry dough until all the dough has been used.  Gently press the dough into a ball.  Wrap the dough ball in plastic wrap and press into a 1 inch thick disk.  Chill for a minimum of 30 minutes (and up to three days) before rolling.  If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
  6. Preheat the oven to 375°.  Prepare baking sheets with silicone baking mats or parchment paper.
  7. On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking.  Cut into shapes with cookie cutters.  Re-roll the remaining dough and continue cutting until all is used.
  8. Arrange cookies on baking sheets about 1 inch apart.  If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
  9. Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy.  Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.

Notes

Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week.  They also freeze well for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 71mgCarbohydrates: 21gFiber: 0gSugar: 9gProtein: 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

Raspberry Opera Cake

Raspberry opera cake is a variation on the classic French dessert. This opera cake recipe has layers of almond sponge, a filling using jam and raspberry buttercream and a luscious chocolate ganache. I walk you through all the steps to assemble this cake and you'll be amazed at how easy it is!

slices of opera cake with a cup of coffee

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

Have you ever had opera cake? I was first introduced to it years ago by Mr. two sugar bugs. This classic French dessert is typically a labor of love due to all the steps involved in creating it. But it sure is elegant and delicious!

I had a lemon and blueberry version this past fall when Mr. two sugar bugs and I snuck away to the desert for a few days and it got me thinking of other variations.

Opera cake was my husband's request for his birthday cake this past year and while I enjoyed getting to bake without any other pressures, it literally took me all day to make the cake.

So I set out to make an opera cake that is a bit easier. Don't get me wrong, there are still several steps in this cake recipe, but I've replaced the coffee simple syrup with raspberry jam {all you have to do is open the jar!} and the finicky French buttercream with my easy peasy not-too-sweet American buttercream.

slice of opera cake showing the layers

what is opera cake made of?

The classic French cake is made of an almond sponge {called Joconde}, a coffee syrup soak, a French coffee buttercream and a rich chocolate ganache.

This variation on the classic dessert keeps the almond sponge and chocolate ganache, but substitutes the coffee syrup with raspberry jam and the French buttercream with my easy not-too-sweet American raspberry buttercream.

why you will love this easy homemade dessert

  • The flavors of sweet raspberry and dark chocolate create a nicely balanced combination.
  • No special sized pans needed! I wanted this recipe to be easy, so the almond sponge bakes in a 9x13 pan.
  • The buttercream frosting is a raspberry version of my not-too-sweet American buttercream, which makes it easy peasy to make.
  • The layers look so impressive that you'll feel like you just accomplished a round on the Great British Bake Off!
  • The cake's appearance has an elegance to it so it's perfect for any special occasion!
three slices of opera cakes with a bowl of raspberry jam

ingredients needed for raspberry opera cake

  • Large eggs ~ three egg whites and three whole eggs are needed for the almond sponge.
  • Granulated sugar ~ just a couple tablespoons are needed.
  • Almond flour ~ I typically buy Bob's Red Mill, but many of my friends use the Kirkland almond flour at Costco and rave about it.
  • Confectioners' sugar ~ provides the subtle sweetness in the cake layers.
  • All-purpose flour ~ just a small amount to add a little structure to the cake.
  • Unsalted butter ~ a couple tablespoons are melted for the almond sponge and the rest is needed at room temperature for the raspberry buttercream.
  • Semi-sweet chocolate ~ use the best you can afford. I enjoy using Callebaut, Scharffen Berger or Trader Joe's Pound Plus. Chop it small for the best results.
  • Raspberry jam ~ used for spreading on each layer of cake and also used in the buttercream frosting.
  • Pure vanilla extract ~ for the raspberry buttercream.
  • Heavy cream ~ for the buttercream.
  • Kosher salt ~ just a pinch to help balance the sweetness in the frosting.
slice of raspberry opera cake on a plate

how to make the almond sponge

Start by preheating the oven and preparing a 9x13 baking pan. I use USA Pan Bakeware and cannot recommend them enough! Butter the pan well, lay a piece of parchment on the bottom and then butter it again.

Next you will whip the egg whites and granulated sugar until a thick, glossy meringue forms.

stiff peak for egg white meringue

Then add the almond flour, confectioners' sugar, and all-purpose flour to the bowl of a stand mixer and mix with the paddle attachment to combine the dry ingredients. Next add the three eggs and mix until a thick batter is formed.

Now take about ⅓ of the meringue mixture and fold it into the batter with a spatula. Once combined add the remaining meringue and the melted butter and gently fold until a thick batter is formed, being careful not to deflate the batter.

Pour the batter into the prepared pan and smooth the top with an off-set spatula before baking. The cake bakes quickly, about 10 minutes. The edges should be lightly brown and be pulling away from the sides of the pan when it's done.

baked almond sponge in a baking pan

Allow the cake to cool in the pan for 5 minutes before inverting the cake onto a wire cooling rack. Remove the parchment from the bottom of the cake and allow it to cool completely.

Once cool, trim the browned edges off and then cut the cake into three even rectangles.

almond sponge cut in three layers

easy chocolate ganache

Prepare the chocolate ganache by melting together the butter and 6 ounces of the finely chopped chocolate using a double boiler {save aside 1 ounce of the chocolate}.  Stir until the butter and chocolate mixture is smooth.  Then remove from the heat and stir in the remaining 1 ounce of chocolate, mixing until smooth. 

Set aside at room temperature until a thick and spreadable consistency, which takes about 1 hour.  If you would like to speed this process, place the bowl in the refrigerator, stirring about every 3-5 minutes.

melted chocolate and butter in a bowl
chocolate ganache in a bowl

easy raspberry buttercream frosting

Homemade buttercream is the best! This recipe uses an American style buttercream, but you will whip the butter for a much longer time than many recipes call for. Using the whisk attachment on a stand mixer and beating the butter for a full 5 minutes first helps to give the buttercream a silkier texture.

This buttercream also uses less confectioners' sugar, so the frosting flavor is more similar to a French or Swiss buttercream and isn't so cloyingly sweet. To give it the pink hue and raspberry flavor we will be using jam.

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 assemble raspberry opera cake

Start by placing one layer of the sponge cake on a serving plate or cutting board. Then top the cake with a layer of raspberry jam, followed by half of the raspberry buttercream smoothed in an even layer.

Next place a second layer of cake on top of the buttercream and again cover the cake with a layer of raspberry jam.

homemade raspberry buttercream frosting
raspberry jam layer

Add half of the chocolate ganache and spread it in an even layer over the jam layer.

Then place the last layer of cake over the chocolate ganache, spread the jam over the cake and finish by smoothing the second half of the raspberry buttercream over the top.

chocolate ganache layer
raspberry buttercream layer

Once all the layers are in place, put the cake in the refrigerator to chill and firm up.

raspberry opera cake layers before ganache topping is on

After the cake has chilled and the buttercream is firm {this takes about 30 minutes}, warm the remaining chocolate ganache to a pourable consistency. This takes just a few minutes over a double boiler.

You want the ganache to be pourable, but not hot. If needed, let the ganache sit on the counter a few minutes before pouring it over the cake and smoothing it in an even layer. I use my trusty off-set spatula for all of the smoothing in this cake. Then place the cake back into the refrigerator to firm up the ganache topping.

chocolate ganache being drizzled on top of buttercream frosting

Once the ganache topping has firmed in the refrigerator, conservatively trim off the edges to neaten the appearance. Someone has to test a few bites as well, just to make sure it's okay to share!😉😉

Then slice and enjoy!!

slice of raspberry opera cake on a plate with a fork

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

more cake recipes to enjoy ~

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 8 -10 slices

Raspberry Opera Cake

raspberry opera cake with a bite on a fork

Raspberry opera cake is a variation on the classic French dessert. This opera cake recipe has layers of almond sponge, a filling using jam and raspberry buttercream and a luscious chocolate ganache.

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

Ingredients

almond cake

  • 3 large egg whites
  • 2 tablespoons granulated sugar (25g)
  • 1 cup almond flour (112g)
  • 1 cup confectioners’ sugar (120g)
  • ¼ cup all-purpose flour (32g)
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted and slightly cooled (28g)

chocolate ganache

  • 6 tablespoons unsalted butter (85g)
  • 7 ounces semisweet chocolate, finely chopped (198g)

Raspberry buttercream

  • ½ cup unsalted butter, room temperature (113g)
  • Pinch of kosher salt
  • 1 cup + 2 tablespoons confectioners’ sugar (135g)
  • 3 tablespoons raspberry jam (54g)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy whipping cream (30mL)

Raspberry jam

  • ¼ cup raspberry jam (72g)

Instructions

  1. Preheat the oven to 425°F and lightly butter a 9x13 baking pan, line it with parchment paper and butter the parchment paper.
  2. Using a hand held mixer or stand mixer with the whisk, whisk the egg whites and granulated sugar until a glossy and thick meringue is formed.  Set aside.  
  3. Using a clean bowl, attach the paddle attachment to a stand mixer and add the almond flour, confectioners’ sugar, all-purpose flour and mix to combine the dry ingredients.  Then add the eggs and mix on low to combine, about 30 seconds.  Stop and scrape the bowl, then beat on medium-low until fully combined, about 2 minutes (speed 4 on Kitchen Aid).  
  4. Stop and scrape up and down the mixer bowl, then fold in about ⅓ of the egg white mixture.  Next add in the remaining egg whites and the melted butter.  Gently fold to combine, being careful to not deflate the batter.
  5. Pour the batter into the prepared pan and spread evenly with an off set spatula.   Bake about 8-10 minutes until the cake is pulling away from the sides of the pan and a tester comes out clean.  
  6. Remove the cake from the oven and allow to cool in the pan for 5 minutes.  Next invert the cake onto a wire cooling rack, peel off the parchment paper.  Let cake cool completely.
  7. While the cake cools, prepare the chocolate ganache by melting together the butter and 6 ounces of the finely chopped chocolate using a double boiler (save aside 1 ounce of the chocolate).  Stir until the butter and chocolate mixture is smooth.  Then remove from the heat and stir in the remaining 1 ounce of chocolate, mixing until smooth.  Set aside at room temperature until a thick and spreadable consistency, which takes about 1 hour.  If you would like to speed this process, place the bowl in the refrigerator, stirring about every 3-5 minutes.
  8. While the ganache thickens, prepare the raspberry buttercream.  Using a stand mixer with the whisk attachment, beat the butter and a pinch of kosher salt for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl.  After 5 minutes, scrape up and down the mixer bowl and add half the confectioners’ sugar, half the jam and the vanilla.  Mix on low until combined, then increase the speed and beat until fully incorporated.  Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar, jam and the heavy cream.  Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
  9. To assemble the cake: lightly trim away any browned edges and cut the cake into equal thirds.  
  10. Place one layer on a serving plate and use a knife to evenly spread one generous tablespoon of raspberry jam over the cake.  
  11. Then spread half the raspberry buttercream in an even layer over the jam. The jam underneath can make the buttercream a little slippery, so take your time while smoothing the layers.
  12. Top with the second layer of cake and spread another generous tablespoon of jam over the cake followed by half the chocolate ganache, spreading in an even layer.
  13. Top with the final layer of cake and spread with the final tablespoon of jam, followed by an even layer of the remaining raspberry buttercream.  Place the cake in the refrigerator to chill until firm, about 30 minutes.
  14. Reheat the remaining chocolate ganache until shiny and a pourable consistency; the ganache should not be hot.  Let it sit on the counter a few minutes if it's too warm. Remove the cake from the refrigerator and pour the ganache over the top of the cake and spread evenly.  Return the cake to the refrigerator to chill until firm, about 30 minutes.
  15. When the cake is chilled, trim away as little of the edges as needed to neaten, then cut into desired size slices and serve.

Notes

Store any leftovers covered tightly in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 469Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 108mgSodium: 74mgCarbohydrates: 42gFiber: 3gSugar: 33gProtein: 7g

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: French / Category: Cakes and Cupcakes