COOKIES AND CREAM CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, crushed chocolate cookies, white cake mix, water, whipped cream, chocolate syrup, jar
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the angel food cake mix, crushed cookies, and white cake mix to a jar. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 60 seconds, until cooked through.
- Top with whipped cream, chocolate syrup, and crushed chocolate cookies, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 215 calories, Carbohydrate 42 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 26 grams
BIRTHDAY CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, yellow cake mix, rainbow sprinkles, water, whipped cream, jar, cupcake liner
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the rainbow sprinkles. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid and cupcake liner with the sprinkles from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 20 seconds.
- Pour the sprinkles into the jar and gently stir to distribute, being careful not to push all of the sprinkles to the bottom.
- Microwave for another 40 seconds, until cooked through.
- Top with whipped cream and rainbow sprinkles, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 165 calories, Carbohydrate 36 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 23 grams
CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, chocolate cake mix, peanut butter chips, milk chocolate chips, water, whipped cream, chocolate syrup, jar, cupcake liner
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 20 seconds.
- Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
- Microwave for another 40 seconds, until cooked through.
- Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 211 calories, Carbohydrate 40 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 25 grams
BIRTHDAY CAKE MUG CAKE RECIPE BY TASTY
We've got news for you: You can celebrate your birthday any day of the year, thanks to this single-serve birthday cake in a mug. All you have to do is combine the ingredients into a mug or ramekin, microwave it for about two minutes, and voilà: Warm and delicious birthday cake for one.
Provided by Vaughn Vreeland
Categories Desserts
Time 2m
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a 12-ounce (375 ml) or larger mug , mix all ingredients until just combined.
- Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
- Let cool one minute before eating. Top with whipped topping and sprinkles (optional).
- Enjoy!
Nutrition Facts : Calories 410 calories, Carbohydrate 61 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, Sugar 32 grams
STRAWBERRIES AND CREAM CAKE IN A JAR RECIPE BY TASTY
Here's what you need: angel food cake mix, yellow cake mix, freeze-dried strawberry, water, whipped cream, jar, cupcake liner
Provided by Julie Klink
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the freeze-dried strawberries. Cover with the lid.
- Store in the pantry for up to 3 months.
- When ready to eat, remove the lid and cupcake liner with the strawberries from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
- Microwave for 20 seconds.
- Pour the freeze-dried strawberries into the jar and gently stir to distribute throughout, being careful not to push all of the strawberries to the bottom.
- Microwave for another 40 seconds, until cooked through.
- Top with whipped cream and freeze-dried strawberries, if desired.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 161 calories, Carbohydrate 36 grams, Fat 0 grams, Fiber 0 grams, Protein 2 grams, Sugar 22 grams
THE BEST BIRTHDAY CAKE RECIPE BY TASTY
We spent many weeks in the Tasty kitchen perfecting this birthday cake recipe. We tested every hack, every possible preparation method, and left no cake layer unfrosted. The result was a tender, moist, and vanilla-forward cake packed with unlimited sprinkles and a light and creamy buttercream.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 12 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
- In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
- Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
- With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
- Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
- Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
- Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
- Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
- With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
- Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
- Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
- Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
- Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
- Enjoy!
BIRTHDAY CAKE BY JACKSON RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, flour, baking powder, salt, milk, heavy cream, strawberry, kiwis, blackberry, blueberry
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, cream the butter and sugar.
- Add eggs, one at a time, and mix thoroughly.
- Add vanilla and mix thoroughly.
- Add dry ingredients and milk. Mix thoroughly.
- Generously butter and flour two 9-inch (23 cm) baking pans. Divide batter between both, and bake for 35 minutes.
- Remove cake from oven, cool completely, and transfer to wire rack.
- In a bowl, beat heavy cream until stiff peaks form when removing the beaters.
- Top bottom layer of cake with whipped cream, then kiwi and strawberry, then more whipped cream. Place the top layer of cake. Cover entire cake with whipped cream and fruit.
- Enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 2 grams, Protein 8 grams, Sugar 18 grams
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