Butterfinger Caramel Cheesecake Bars, All the Way In

I’ve never been someone who does gestures halfway, and I don’t think I came with a middle setting. If I decide something matters, I live in it fully. I’ve been called extra before, which always makes me laugh. I rationalize it more as devotion expressed through effort. If I care, it shows up in form.

When my boys were little, Valentine’s Day was one of those forms. I was never going to buy the boxed cards with the perforated edges and the cartoon licensing deal. Instead, we sat together at the table and made things, for as long as they’d let me.

One year it was tiny red plastic beach shovels, the kind meant for sandboxes, each one tied to a bag of very curated candy with “I Dig You” written on the shovel part in white marker. Another year it was miniature cereal boxes, each with a little spoon tied on with string and notes that read “Spoonful of Love”, “Love You a Whole Bowl”, “You’re Cereal-sly Awesome“. Stupid, silly stuff that makes you laugh when you’re six.

Those Valentines weren’t about Pinterest or me out doing anyone. They came from a very simple instinct: if love exists, it has to show up as something you can hold. In this case it was a shovel, spoon, or a note written by hand. I’ve never wanted to outsource my ways of showing up. I want them to materialize.

And the detail that matters most to me is this:

I did it as long as they would let me.

There’s a definite window when kids still want that kind of attention, and let you show up creatively in their lives. I wasn’t holding on to it. I understood that childhood gives you a finite number of chances to say: I see you. I enjoy you. I’m here. I took every one of those opportunities I could until the door closed naturally.

I gave the same energy to their schools. For Valentine’s Day, I’d make these Butterfinger caramel cheesecake bars for the teachers lounge. Lots of them. It became its own tradition. For the teachers I knew well, wine also got slipped into bags and passed discreetly. Different form, same language.

These bars are layered, rich, purposefully sweet, and made to be shared. A graham cracker crust, creamy cheesecake, caramel, chopped Butterfingers pressed in like confetti. They’re not subtle in any way. They’re what happens when affection goes looking for somewhere to arrive.

And honestly, they still feel like Valentine’s Day to me.

Why I Love This Recipe

• These bars have everything I want in a dessert bar. Creamy cheesecake center, crunch from the candy, and a base that holds it all together when you take a bite.
• Butterfingers come with memory attached.
• No one says, “what is this?” They just grab for them because they have that irresistible look.
• Believe it or not, the balance is right. Sweet, salty, creamy, crunchy. Nothing overwhelms, and no single layer carries the whole thing.
• It scales easily. A 9×9 for a small group, a 9×13 when you know you’ll need more. Same result, no rethinking required.
• There are rarely leftovers, which is always my real test.

Ingredients

• Graham cracker crumbs – There is nothing fragile about a base with graham crackers. It holds everything up so the interesting parts can do what they want.
• Granulated sugar (crust + filling) – Sweet enough to make it dessert, not so much it turns cloying.
• Butter, melted – Turns crumbs into something that stays together. Butter also makes the kitchen smell like it means business.
• Cream cheese – The smooth center of any cheesecake dessert.
• Eggs – Once they’re in, you’re committed, which honestly feels right for this recipe.
• Greek yogurt or sour cream – Adds tang and softness. Make sure it’s full-fat.
• Vanilla extract – Warmth.
• All-purpose flour – Just enough to keep everything together.
• Butterfinger candy bars – Crunchy, salty, and not elegant. Chop them roughly. Perfection ruins the vibe.
• Caramel sauce – This is where things go from “dessert” into “people talk about this later.” Use one you really like.
• Semi-sweet chocolate (optional drizzle) – Optional, yes. But this is what makes people take another bar.

How To Make Butterfinger Caramel Cheesecake Bars

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (the crust)
  Preheat the oven to 325°F and line a 9×9-inch pan with parchment, leaving some overhang so you can lift the bars out later. (You can scale this recipe by adding 50 percent more ingredients and using a 9×13 pan.) Mix the graham cracker crumbs and sugar. Stir in the melted butter until it looks like damp sand, then press it firmly into the pan. I use the bottom of a measuring cup to compact it evenly. Bake for 8 minutes and set aside to cool.
• Step Two (the filling)
  Beat the softened cream cheese and sugar until completely smooth. This is where patience matters. Add the eggs one at a time on low speed, just until combined. Stir in the Greek yogurt (or sour cream), vanilla, and flour until the batter looks cohesive, then gently fold in the chopped Butterfingers so the crunch stays intact.
• Step Three (bake just shy of done)
  Pour the filling over the crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center still has a slight jiggle. Let the pan cool completely at room temperature before moving on.
• Step Four (caramel + crunch)
  Spread the caramel evenly over the cooled cheesecake. Sprinkle the remaining chopped Butterfingers over the top and press them in lightly so they stick. If you’re using melted chocolate, drizzle it on now. It’s optional, but it does push things further.
• Step Five (chill and slice)
  Refrigerate the bars for at least 4 hours, or overnight for the best cuts. Lift them out using the parchment, slice with a sharp knife, and wipe the blade between cuts. Add extra caramel if you want them to look finished.

Recipe Tips

• Let the cream cheese fully soften before you start, otherwise you will be dealing with lumps.
• Mix the eggs in gently and stop as soon as they’re incorporated. Overworked cheesecake cracks, and these bars are not meant to look disciplined.
• That slight jiggle in the center when it comes out of the oven is correct.
• Chop the Butterfingers instead of crushing them. You want distinct bites of crunch, not candy dust disappearing into the filling like it never mattered.
• Cool the bars completely before adding the caramel. Warm cheesecake will melt the topping into the surface, and while that sounds fine in theory, you want the layers to stand out.
• Chill longer than you think you need to. Four hours is the minimum, overnight is ideal. These cut best when they’ve had time to set.
• Wipe the knife between cuts. It’s the difference between clean squares and bars that look like they’ve been through a school lunchroom.
• If you’re making these for a group, cut them smaller than you think. They’re rich, and people always come back for seconds anyway.

Storage

• Let the bars cool completely before covering them. Trapping heat is how the texture goes sideways.
• Once chilled, store the bars in an airtight container in the refrigerator for up to 5 days. They get better after the first night, when everything has had time to set together.
• If you’re stacking them, use parchment between layers. Butterfinger crumbs migrate, caramel sticks, and no one wants to pry bars apart like they’re undoing a bad Valentine craft project.
• These bars travel well once cold.
• Freezing works, but only if you wrap them tightly and thaw them slowly in the fridge. Think of it like letting cheesecake come back to room temperature emotionally before asking it to do anything.
• Serve chilled or let them sit out for 10–15 minutes before cutting if you want slightly softer edges.

FAQs

• Can I make these Butterfinger Caramel Cheesecake Bars ahead of time?
  These are better once they’ve had a night to chill. Day-after bars slice and taste better.
• Do I have to use Greek yogurt?
  No, sour cream works just as well. Greek yogurt has a noticeable tangier edge, sour cream is classic cheesecake. The key is making sure both are full-fat.
• Can I skip the caramel layer?
  You can, but I never would. That layer is doing a lot. Without it, the bars are good. With it, people ask for the recipe.
• Can I use a different candy bar?
  Technically yes, but Butterfinger has a very specific texture and crunch. Other candy bars melt or disappear, while Butterfingers stay in the game.
• Why does the center still jiggle when I pull it out of the oven?
  That’s what you want. Cheesecake finishes setting as it cools. If it’s fully firm in the oven, it’ll be dense later.
• How do I get perfect-looking slices without wrecking the topping?
  Chill the bars thoroughly, use a sharp knife, and wipe it between cuts. This is not the moment to hurry or improvise.
• Can I double the recipe for a crowd?
  Yes. Use a 9×13 pan and add 50% more of everything. Bake time may stretch slightly, but the method stays the same. I do it all the time.
• Are these very sweet?
  They’re dessert bars with Butterfingers and caramel, so yes. But the cheesecake layer balances it out so it doesn’t feel too crazy.
• Do kids like these?
  Yes, and adults like them too. Teachers definitely like them. You can draw your own conclusions.

From My Kitchen Notes

• There’s a difference between liking a holiday and understanding it as an excuse to make something tangible. I prefer the second version.
• Gestures do not need to be big to be thorough. They need to be complete.
• I like that these bars tolerate and deliver the chaos of the Butterfinger candy bars, which are always a shattering mess on their own.
• If you’re going to do something, you might as well do it fully. Cheesecake. Candy bars. Caramel. Chocolate. Half-measures have never been very interesting to me.
• I like holidays that involve crafty things, and a kitchen counter that looks briefly out of control. Valentine’s Day was especially good for that.
• When my boys were little, it meant construction-paper disasters, glue sticks that never fully closed again, and projects that started reasonable and then escalated quickly. One idea turned into a cascade of twenty-four. That was just how it went. My brain still works like that.
• The shovel Valentines came from standing in Target too long and thinking what would actually make a six-year-old happy. Same with the cereal boxes and the tiny spoons tied on with ribbon. The notes and scale mattered. The fact that they were all slightly silly totally mattered.
• There’s something satisfying about watching a pan come back empty. No explanation, no follow-up, just evidence.
• Boxed Valentines never stood a chance with me. They felt like quitting before I even started. If I was already committed to hand-writing names twenty-four times, I was going all the way in.
• I’ve realized I’ve never had a sense of “too much,” just momentum. Once I start something, I finish it.
• You make the thing, hand it off, and clean up the mess later. I’m still doing that.
• I don’t think I ever learned how to love casually. If something was important, I showed up with scissors, tape, a plan, and enough extras for everyone in the room. That isn’t a strategy. It’s just me.
• Eventually, the kids grow up. The windows of time close and the table gets cleared. And what’s left is a this very soft truth: I didn’t imagine devotion, I practiced it. Over and over. Long before anyone was watching.

More Candy Bar Desserts

• Peppermint Patty Brownies – fudgy chocolate, cool peppermint.
• Snickers Ice Cream Cake – frozen layers, peanuts, caramel.
• Toffee Tiramisu – mascarpone, espresso, toffee crunch.
• Rolo No-Bake Cheesecake – Oreo crust, dulce de leche.
• Chocolate Freakshakes – milkshakes loaded with candy.

This post may contain affiliate links. Please read my disclosure policy.

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Butterfinger Caramel Cheesecake Bars

Butterfinger Caramel Cheesecake Bars with a buttery graham cracker crust, creamy baked cheesecake filling, caramel sauce, and chopped Butterfinger candy bars. Rich, balanced, and perfect for holidays, parties, or make-ahead dessert trays.

Course Dessert

Cuisine American

Keyword Apple Caramel Cheesecake Bars, baked cheesecake bars, Butterfinger caramel cheesecake bars, Butterfinger cheesecake bars, candy bar cheesecake, citrus dessert bars

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Chilling 4 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 16 bars

Calories 308kcal

Author Cathy Pollak

Equipment

• baking dish 9x9 (23x23 cm) For thick bars. Line with parchment paper with an overhang.
• mixing bowls Separate bowl for crust and filling.
• hand mixer or stand mixer. For smooth cheesecake batter.
• rubber spatula For folding in candy.

Ingredients

Crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tbsps (85 g) butter melted

Cheesecake Filling:

• 16 oz (454 g) full-fat cream cheese softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• ½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
• 1 tsp (5 ml) vanilla extract
• 2 tbsps (16 g) all-purpose flour
• 1 cup (150 g) chopped Butterfinger candy bars

Topping:

• ½ cup (160 g) caramel sauce plus more for drizzling
• 1 cup (150 g) chopped Butterfinger candy bars
• ½ cup (85 g) semi-sweet chocolate chips melted (optional)

Instructions

• Preheat the oven to 325°F (163°C). Line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
• In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
  1½ cups (150g) graham cracker crumbs, ¼ cup (50 g) granulated sugar, 6 tbsps (85 g) butter
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
  16 oz (454 g) full-fat cream cheese, ½ cup (100 g) granulated sugar, 2 large eggs, ½ cup (120 g) full-fat plain Greek yogurt, 1 tsp (5 ml) vanilla extract, 2 tbsps (16 g) all-purpose flour, 1 cup (150 g) chopped Butterfinger candy bars
• Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
• Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere. If desired, drizzle with melted semi-sweet chocolate (easy to do in the microwave on a low setting).
  ½ cup (160 g) caramel sauce, 1 cup (150 g) chopped Butterfinger candy bars, ½ cup (85 g) semi-sweet chocolate chips
• Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

• Make sure cream cheese is fully softened for a smooth filling.
• Do not overmix after adding eggs to prevent cracking.
• Bars cut cleanest when thoroughly chilled.
• For a 9x13-inch (33x23 cm) pan, increase ingredients by 50% and extend bake time slightly.
• Store refrigerated in an airtight container up to 5 days.

 

 

If you’re making these Butterfinger caramel cheesecake bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 85g | Calories: 308kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 184mg | Potassium: 135mg | Fiber: 1g | Sugar: 23g | Vitamin A: 581IU | Calcium: 81mg | Iron: 1mg

Have you made these Butterfinger Caramel Cheesecake Bars? I’d love to hear how they turned out — leave a comment below and let me know.

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The post Butterfinger Caramel Cheesecake Bars appeared first on Noble Pig.

Chocolate Pancakes, On Display

When I was six years old, my mother decided it would be a good idea to sign me up for department store modeling, which already tells you everything you need to know about the disconnect between who I was and what was happening. This was the 1970s when upscale department stores put on elaborate seasonal fashion shows, complete with luncheons and runways and rows of women dressed up and seated at tables, ready to order the latest outfits for their children at home.

I was painfully shy then. Not in a coy way, but the kind of shy that lived in my chest and throat. And yet there I was, being marched out again and again in outfits that felt like costumes from someone else’s life: starched pinafores with ruffles, tights pulled tight enough that they made my legs feel theoretical, Mary Janes buckled carefully, hair styled into something immobile. We looked adorable, but we also looked like we had been assembled. Think concept car on full display.

Every show meant multiple outfit changes. Easter dresses. Christmas dresses. Spring dresses that made no sense to someone who just wanted to climb trees, play in the dirt, and sit on the floor. Each time I walked the runway, I was supposed to reach the end, step onto the big circular platform, turn slowly, and let everyone absorb the look.

Instead, every single time, I stood there with all four fingers of one hand shoved into my mouth, staring out at the room because I was absolutely terrified. Not my thumb. All four fingers. Like my own subconscious emergency brake. They told me to stop. I never did. I didn’t know how else to exist in that moment.

Here’s how it would go.

I would walk out, stop abruptly, and put the fingers in my mouth before I passed the first table of women.

I wasn’t crying or acting out. I was just overwhelmed, and this was the only move I had. The women backstage would gently pry my hand away before the next outfit, reminding me again that I shouldn’t do that. Then the curtain would part, and I would do it again. It became a rhythm. Outfit, walk, platform, fingers. Outfit, walk, platform, fingers. This became my personal brand and I didn’t care. It went on for a year. All four seasons.

From the outside, I’m sure it looked like nerves. From the inside, it felt more like confusion. I didn’t understand why I was being introduced to strangers as “spring,” or “holiday,” or “Easter,” or why my job was to stand still while adults evaluated ruffles. I only understood that I did not want to be there, and that the experience required strength I did not have at the time.

In the end, what got me through those shows wasn’t confidence or any early taste of being “on.” It was chocolate pancakes. I find that funny now, and it makes complete sense with who I am today. And now you know how to get me to do anything, just promise me a sweet chocolate ending and I’m good to go.

After the show, us kids were taken to a table where a man in a tuxedo made a very serious production out of serving chocolate pancakes, pouring chocolate syrup from high above our heads, adding whipped cream, sprinkles and strawberries, treating it like something glamorous and maybe a formal apology for what we just endured. That was the part I waited for and the only part I liked. It made standing there tolerable, knowing that if I made it through, there would be chocolate pancakes at the end.

I never had chocolate pancakes at home. In my mind, they became associated with one very specific feeling: relief.

Now, years later, I make chocolate pancakes for myself without an audience, runway, or silly costume outfits that don’t belong to me. They’re still soft and dark and rich, finished with a simple ganache that pours instead of setting, but they’re no longer something I must earn by being on display.

They’re just something warm I make because I remember exactly what it felt like to get through something by focusing on what came after.

And honestly that still feels like a pretty good reason.

Why I Love This Recipe

• Chocolate is definitely the main character without asking it to justify itself as “breakfast.” We’re all aware of what’s happening here, and that matters to me.
• The ganache is optional, but emotionally persuasive. It’s the difference between “this is good” and “okay, I see what you did here.” Don’t skip it.
• These pancakes are playful by themselves. They don’t need sprinkles, hearts, or permission to exist, but you can definitely add your own whimsy if you’re feeling it.
• They work just as well for a weekday as they would for your Valentine. Or a birthday morning surprise.

Ingredients

• All-purpose flour – The required backdrop, boring like the carpeted department store runway. It’s not the reason, it’s just what everything else has to stand on.
• Dutch-processed cocoa powder – Dark, pressed, and serious, not playground cocoa. It’s the version that learned how to sit still under lights.
• Granulated sugar – Here’s the reason we’re acting like these pancakes are breakfast. Without it, the illusion falls apart.
• Baking powder – The lift you need when you’re being asked to perform before you’ve had a say.
• Salt – Keeps the whole thing from turning saccharine.
• Egg – The thing that says, okay, we’re doing this now. Once it’s in, there’s no backing out.
• Milk – Softens it and makes the batter wearable instead of stiff.
• Neutral oil – Practical.
• Mini chocolate chips – My little dots of reassurance. Like knowing there was going to be dessert at the end of the runway.
• Good semi-sweet chocolate – This is the tuxedo guy. If it’s low-quality chocolate, the illusion is ruined immediately.
• Heavy cream – Turns chopped pieces into something smooth enough to pour. It fixes things without making a scene.

How to Make Chocolate Pancakes 

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (dry bowl first)
  Sift the flour, cocoa powder, sugar, baking powder, and salt into a large bowl. Cocoa clumps when it feels like it, so I always sift. If you don’t have a sieve, whisk thoroughly until the color looks even and calm.
• Step Two (bring it together)
  Add the egg, milk, and oil and stir just until combined. A few lumps are fine. This isn’t cake, and chocolate batter doesn’t benefit from overmixing. Fold in the mini chocolate chips last so they stay scattered instead of disappearing into one spot.
• Step Three (cook gently)
  Heat a skillet over low to medium heat. Chocolate batter darkens fast, so slower is better here. Pour about ⅓ cup of batter per pancake. When bubbles form and the edges look set, flip and finish the second side quickly. Repeat until the batter’s gone.
• Step Four (ganache, if you’re doing it)
  Put the chopped chocolate in a heatproof bowl. Warm the cream just until it starts to steam, then pour it over the chocolate. Let it sit for a minute or two, then stir slowly until smooth. It always looks unsure at first. Keep stirring.
• Step Five (serve)
  Drizzle the ganache over warm pancakes and eat them while they’re still soft. Stack them or don’t. This is one of those breakfasts that will go straight to the memory banks.

Recipe Tips

• Don’t overmix the batter. Chocolate pancakes are dramatic enough without being overworked. A few lumps are fine. Think “backstage chaos,” not perfectly pressed seams.
• Keep the heat lower than you think. Cocoa darkens fast, and no one wants a burnt exterior with a raw middle. This is not the moment for harsh lighting.
• Wait for the bubbles before you flip them. That’s your cue. If you flip too early, the base hasn’t set, and everything slides apart, which is exactly how outfits fail on a runway.
• Mini chocolate chips work better than full-size. They melt evenly and don’t sink or dominate. You want distribution, not a single diva stealing the focus.
• For ganache, chop the chocolate smaller than you think you need to. Big chunks make streaks and delays.
• Let the ganache sit before stirring. Pour the cream, walk away for a minute, then come back. This one stays pourable, unlike the set version in my Boston cream pie cupcakes.
• Serve these warm, not piping hot. There’s a sweet spot where everything sort of relaxes.
• And yes, these are absolutely dessert strutting around like breakfast. I’m well aware. That’s part of the charm.
• Top smart – blueberries cut through the chocolate and make it look like brunch instead of dessert in denial.

Storage

• If you somehow have leftovers, let the pancakes cool completely before stacking them. Warm pancakes trap steam, and steam turns soft things floppy in a way no one asked for.
• Layer them with parchment in between and store in an airtight container in the fridge for up to three days. They reheat best in a toaster or a dry skillet, where the edges come back instead of slumping.
• The ganache keeps separately in the fridge for a few days. Warm it slowly until it loosens again. If it looks stubborn, a small splash of cream brings it back.
• These freeze surprisingly well. Lay the pancakes flat first so they don’t glue themselves together, then move them to a freezer bag. They’ll keep for a couple of months and reheat well.
• Reheat with a little patience on low heat. This is breakfast that does better when it isn’t being shoved back onstage too fast.

FAQs

• Can I make these chocolate pancakes ahead of time?
  Yes. They hold up well, especially if you reheat them slowly. They’re forgiving like that.
• Do I have to use Dutch-processed cocoa?
  No, regular cocoa will work. Dutch-processed just gives you a deeper color and smoother chocolate flavor.
• Can I skip the chocolate chips?
  You can. The pancakes will still be chocolate, just less molten in the middle. Like tights without the ruffles.
• Can I use butter instead of oil?
  Yes. Melt it first. Butter gives you a slightly richer texture, but oil keeps them softer. Both are valid choices.
• Why are my pancakes dry or tough?
  Most likely overmixing or heat that’s too high. Chocolate batter doesn’t need aggressive stirring. Stir less, lower the flame, trust it more.
• Can I make the ganache thicker or thinner?
  Yes, because thicker means more chocolate! Thinner means a splash more cream. Adjust until it’s the way you want it.
• Is this really breakfast?
  We’re all in on the charade, and that’s fine Karen.
• What should I serve with them?
  Berries cut the sweetness. Whipped cream goes straight into fantasy mode. Espresso is my non-negotiable. Breakfast home fries also go well here

From My Kitchen Notes

• Chocolate pancakes are us all agreeing to fib first thing in the morning. We call it breakfast, but everyone at the table knows exactly what’s happening.
• Cocoa turns pancake batter into something closer to a costume. Same base, different outfit.
• I think of the ganache as the pinafore. It’s completely unnecessary, wildly impractical, and somehow the thing that makes the whole look feel finished.
• These pancakes cannot be rushed in the pan. They cook a little slower, like they’re waiting for you to notice them properly.
• Blueberries and chocolate are one of my favorite combos. Blueberries are highly acidic and sweet. Chocolate has bitter notes and sweetness. This is how food harmony is created. You should try it.
• I appreciate people who are willing to indulge in foods that are not always sensible. It tells me a lot about the part of you I like.
• These pancakes make me remember that I once survived an entire year of department store fashion shows powered almost exclusively by the promise of chocolate syrup and whipped cream served by a man in a tuxedo who took his job extremely seriously. I’m still trying to figure out what that says about me, but I know I enjoy her.
• I still like food that comes after something mildly ridiculous.
• These pancakes remind me that anticipation can be a form of survival.
• I’ve spent most of my life feeding myself between runs, obligations and roles. These pancakes are the old agreement I made with myself and never broke.

More Sweet Things Before Noon

• Nutella French Toast Bake – Brioche, chocolate-hazelnut, custard center.
• The Perfect Dutch Baby Pancake – Billowy, crisp edges, custardy middle.
• Double Chocolate Chip Cake Mix Muffins – Soft, extra chocolate, simple.
• Lemon Ricotta Pancakes with Blueberry Sauce – Fluffy, citrusy, bright berries.

This post may contain affiliate links. Please read my disclosure policy.

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Chocolate Pancakes

Chocolate pancakes made with cocoa powder and mini chocolate chips, finished with warm chocolate ganache. Soft, fluffy, and very chocolatey from scratch.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword best chocolate pancakes with ganache, chocolate chip pancakes, Chocolate Pancakes, double chocolate pancakes, Dutch-processed cocoa pancakes, easy chocolate pancakes from scratch, fluffy chocolate pancakes

Prep Time 1 hour hour 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 pancakes

Calories 385kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls (large and small) For mixing the batter and ganache.
• Sieve To sift the dry ingredients.
• nonstick skillet For even browning and easy flipping.
• Saucepan (small). To gently heat the cream for ganache.

Ingredients

Pancake Batter:

• 1½ cups (190 g) all-purpose flour
• ¼ cup (25 g) Dutch-processed cocoa powder or unsweetened cocoa powder
• ¼ cup (50 g) granulated sugar
• 1½ tsps (6 g) baking powder
• ½ tsp (3 g) table salt
• 1 large egg lightly beaten
• 1 cup (240 ml) whole milk
• ¼ cup (60 ml) neutral oil
• ¾ cup (130 g) mini semi-sweet chocolate chips

Chocolate Ganache: (optional)

• 4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
• ½ cup (120 ml) heavy cream

Instructions

• In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, and salt using a fine-mesh strainer. If you do not have a strainer, whisk thoroughly until evenly combined and no lumps remain.
  1½ cups (190 g) all-purpose flour, ¼ cup (25 g) Dutch-processed cocoa powder, ¼ cup (50 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (3 g) table salt
• Add the lightly beaten egg, milk, and vegetable oil to the dry ingredients. Stir just until combined. Do not overmix. Fold in the mini semi-sweet chocolate chips.
  1 large egg, 1 cup (240 ml) whole milk, ¼ cup (60 ml) neutral oil, ¾ cup (130 g) mini semi-sweet chocolate chips
• Heat a nonstick skillet or griddle over low to medium heat. Lightly grease if needed. Once hot, pour ⅓ cup (80 ml) of batter onto the surface for each pancake.
• Cook until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side for an additional 1 to 2 minutes, or until cooked through. Adjust the heat as needed to prevent scorching, as cocoa batter browns quickly. Transfer cooked pancakes to a plate and repeat with remaining batter.
• For the ganache, place the finely chopped semi-sweet chocolate in a small heatproof bowl.
  4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped
• Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Do not allow it to boil.
  ½ cup (120 ml) heavy cream
• Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes. Stir slowly from the center outward until the mixture is smooth and fully combined.
• Drizzle the warm ganache over the pancakes and serve immediately.rizzle the ganache over the pancakes.

Notes

• Do not overmix the batter; a few lumps are fine.
• Cook over lower heat to prevent burning the cocoa.
• Mini chocolate chips distribute more evenly than regular chips.
• Chop ganache chocolate finely for smoother melting.
• Pancakes freeze well without ganache.
• Nutrition values reflect the pancake batter only and do not include the optional chocolate ganache.
• Adding the full ganache increases calories by approximately 130–150 calories per serving, depending on how much is used.
• Additional toppings such as whipped cream, syrup, or fruit will increase total sugar and fat content.
• Values are estimates and may vary based on ingredient brands and portion size.

 

If you’re making these chocolate pancakes with ganache, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 180g | Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 300mg | Potassium: 210mg | Fiber: 3g | Sugar: 22g | Vitamin A: 300IU | Calcium: 110mg | Iron: 3mg

Have you made these Chocolate Pancakes? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Pancakes appeared first on Noble Pig.

Nutella French Toast Bake, Made for the Long Way Back Up

I split my childhood between the San Fernando Valley, the Southern California mountains, and SoCal suburbia, which meant snow some weekends and sun the next, and somewhere in that rotation I became the kid who insisted on dragging home something far too big for her.

One weekend out at the ranch valley house, digging around in the barn, which was full of interesting treasures from the early 1900s, I found my dad’s old wooden toboggan. The kind of sled with the long slats and the heavy curl at the front, metal running through it, rope at the nose, easily six plus feet long and absolutely heavier than I was. He told me no. It was too big, too fast, too much. I told him I didn’t care. I wanted it, but mostly I just wanted to go fast, which he quickly reminded me, that’s why you ski. I didn’t care. It had to be tied to the roof of the car to bring it home, which should have been the first clue that I was never going to choose the manageable version of anything.

Up in the mountains, behind the house, there was a hill that had no business being used by children. It dropped hard and crooked through trees, and at that elevation the snow didn’t just drift in, it buried you. I would haul that sled to the top, launch myself down it, crash half the time, get up, drag it back up again, lungs burning in the high mountain air, legs shaking, and do it again. I was always bruised and cold, but I was also relentless.

I was burning energy faster than I could create it during those runs and needed to make my own little system for keeping warm and fed.

Inside, the centerpiece of that house was a bright orange cone-shaped fireplace, suspended and dramatic, and I would smear Nutella and peanut butter over white bread, lay it on a plate, and set it beside that fireplace like my own private melt station while I went back out for another run. By the time I came in again, snow-soaked and freezing, the chocolate would be soft and gooey, sliding into the bread, the peanut butter loosening into something almost molten. I would stand there dripping on the tile, eat it without any type of formality, and then go back outside and do it all over again, determined to beat gravity one more time.

No one was paying attention to this or optimizing what I was doing, which was typical for the time. For me, it was just energy management, my own stubbornness, sugar, and warmth.

Years later, I now live in the middle of hazelnut country. Oregon grows the vast majority of the hazelnuts in the United States, fields and orchards of them stretching out in every direction, and it’s not lost on me that I somehow ended up here after a childhood of smearing chocolate-hazelnut spread onto white bread beside a mountain fireplace. The jars weren’t coming from here back then, and they aren’t now, but the crop that makes them possible grows right outside my life. That detail feels like something life placed in softly, the way it does when it knows you’ll notice eventually.

As a child I did not get the warmth handed to me during those cold sledding days, I had to engineer it myself. I was the kid alone on the hill. I became the mother with a sledding hill of her own, rotating warm gloves out of the dryer so my kids never had to feel that bite in their hands. I made sure snacks and food were available to keep them going. Kids laughing, dogs chasing them up and down, my own systems in place so they could just enjoy it.

This Nutella French toast bake grew out of the memory of those days. It isn’t subtle or delicate the way some breakfast casseroles are. It’s layered brioche soaked in cream and eggs, Nutella pressed between slices the way I used to press it into bread with the back of a spoon, and finished with a brown sugar topping that turns crackly and shiny in the oven. It’s what happens when your own private melt station grows up and learns to feed a table instead of just one bruised kid who refused to quit.

Those experiences did teach me about my own endurance, so not all is lost. About dragging the heavy thing up the hill again even when no one is watching and letting something melt long enough to soften me before heading back out into the cold.

In the end, the toboggan was too big, but so was the hill, and so was most of my life.

I dragged it up anyway.

Why I Love This Recipe

• It’s assembled ahead of time and left alone in the fridge, which feels like the adult version of preparing for the next climb before you even feel tired.
• The brown sugar topping boils down into something almost glassy before it goes over the top. It isn’t here for decoration. It seals everything in, and finishes the job.
• It feels worthy of Valentine’s morning or Easter brunch. It holds that moment easily. It also works on an ordinary Sunday when nothing is on the calendar.
• I like that you can’t rush custard-soaked bread. It has to earn the absorption over time and then show itself all at once in the oven.

Ingredients

• Brioche (or challah) bread – Soft enough to soak up everything you give it, sturdy enough to hold together after a long night in the custard. I like bread that can take a little pressure.
• Nutella – The original fuel. Sweet and thick. Still the same energy source I used before running back into the cold. Any chocolate-hazelnut spread works. It doesn’t have to be the branded one.
• Eggs – The bind. They turn the chaos into structure once you combine them with heat. This is chemistry doing its job.
• Heavy cream – This is what makes it feel like more than survival. It’s what turns white bread and sugar into something that feels like you planned it.
• Vanilla extract – Background depth.
• Salt – Necessary tension. Most sweet things need it.
• Ground cinnamon – Warmth that hangs out and taps you on the shoulder.
• Light brown sugar – This is what caramelizes under heat and leaves that crackled top. A little grit that turns into something darker and better once baked.
• Brown sugar + water (topping) – The late-stage gloss that seals the deal. I brush it on knowing it’s going to change under the oven one more time.
• Confectioners’ sugar (optional) – A soft finish if you want it. Not required, but it makes it feel complete.

How to Make Nutella French Toast Bake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (construct it)
  Preheat the oven to 375°F, and spray a 9×13-inch baking dish so nothing sticks later. Slice the brioche or challah into thick ¾-inch slices, spread Nutella generously on one side, then cut each slice into triangles. I don’t dab it on. I spread it the way I used to, decisively, because if you’re going to fuel something, commit to it. Cutting them into triangles makes sure the chocolate runs through every bite instead of hiding in little corners.
• Step Two (whisk until it feels right)
  In a large bowl, whisk the eggs, heavy cream, vanilla, salt, cinnamon, and brown sugar until smooth. I always whisk a little longer than necessary. The sugar should dissolve fully so the custard bakes evenly. No grainy surprises. If we’re doing this, we’re doing it all the way.
• Step Three (let it absorb what it needs)
  Pour half the custard into the baking dish. Layer the Nutella-coated triangles, chocolate side up, in a slightly overlapping zigzag. Pour the remaining custard over the top and gently press the bread down so it can take it in. Cover and refrigerate for at least 2 hours, or overnight if you’re planning ahead. This is the part where nothing looks dramatic, but everything important is happening.
• Step Four (heat changes it)
  Bake uncovered for 20 minutes, then loosely tent with foil so the top doesn’t darken too fast. Bake another 15 to 20 minutes until the center is set and no longer loose in the middle. If it still shifts when you nudge the pan, give it more time. It will tell you when it’s ready.
• Step Five (finish it with fire)
  While it bakes, stir brown sugar, water, and cinnamon together in a small saucepan over medium heat. As soon as it boils and turns syrupy, pull it off the heat. It should be thin and fluid, ready to move.
• Step Six (let it settle)
  Brush the hot syrup over the bake and return it to the oven for 5 to 10 minutes, just until the top tightens up and forms a delicate crackle. Let it rest before slicing. The custard needs a minute to get itself together. Dust with confectioners’ sugar if you want the contrast. Serve warm.

Recipe Tips

• Brioche or challah works because it can absorb the custard without falling apart. This bake needs something that can take a hit and still hold its shape.
• Spread the Nutella all the way to the edges. Don’t leave dry borders. If you’re going to do this, do it completely. Thin smears disappear once it bakes.
• Let it chill the full two hours if you can. The bread needs time to drink in the custard. Rushing it means the center stays underdeveloped and the edges cook too fast. Let it go longer if you can.
• Press the bread down gently after pouring the custard. Not aggressively. Just enough to help it settle into the liquid. There’s a difference between force and guidance.
• If the top starts getting too dark before the center sets, tent it with foil and keep going. The inside matters more than the surface.
• When you make the brown sugar topping, pull it off the heat the second it boils. Letting it go too long turns it thick and sticky instead of fluid and brushable.
• Let the bake rest before slicing. Cutting into it too early makes it spill. Give it ten minutes. It will slice better and feel more deliberate.
• If you want to nod to the way I used to eat it, add a thin layer of peanut butter under the Nutella. It isn’t required, but it adds that extra layer of fuel.
• It’s sweet, yes, but it was created to energize something. Serve it to people you plan on going the distance with.

Storage

• Let it cool completely before covering it. If you trap steam, the top loses that crackled finish and turns soft in a way that feels like a shortcut.
• Cover the baking dish tightly or transfer slices to an airtight container and refrigerate for up to three days. It reheats well in a low oven so the edges crisp back up instead of going limp in the microwave. I’m not interested in soggy sweetness.
• This doesn’t freeze well. The custard changes, the bread loses its composition, and it forgets what it was made to do. Some things are meant to be eaten while they still remember the heat.
• Leftovers are best warmed slowly, like gloves coming out of the dryer before the next run. Not rushed or blasted. Just brought back to temperature so you can go again.

FAQs

• Can I make Nutella French Toast Bake the night before?
  Yes, it will benefit from it. The longer soak lets the custard move all the way through the bread instead of sitting on the surface. Overnight is ideal if you want the center to bake evenly without dry edges.
• Can I add peanut butter like you used to?
  Absolutely. Spread a thin layer under or over the Nutella before assembling. It won’t overpower the chocolate, but it adds salt and depth that make the whole thing feel more unreal.
• Why is my French toast bake soggy in the middle?
  It didn’t bake long enough. If the center still looks loose, give it a few more minutes. The middle should feel set, not sloshy.
• Why did the top brown too quickly?
  That’s why you tent it with foil halfway through baking. The sugar and Nutella darken fast. Covering it protects the surface while the inside catches up.
• Can I use a different bread?
  Yes, but choose something sturdy. Brioche or challah work because they hold custard without dissolving. Soft sandwich bread will fall apart under the weight.
• Does it have to rest before slicing?
  Yes. Give it five to ten minutes. The custard settles as it cools slightly, which keeps the layers intact instead of sliding apart.
• Can I skip the brown sugar topping?
  You can, but that final brush of syrup is what gives you the thin crackled finish on top. It turns soft custard into something with contrast. I personally never leave it out.

From My Kitchen Notes

• There’s a specific kind of stamina you build when no one is supervising you. You don’t do something because you’re being watched. You do it because you decided you were going to, and that decision becomes the engine. That’s what those snow days were. That’s what this dish feels like when it comes out of the oven.
• This dish was made from repetition, cold air, and the kind of stubbornness that refused to stay at the top of the hill.
• I learned early that if I wanted the ride, I was also signing up for the climb.
• The Nutella wasn’t indulgence. It was energy and strategy. I wasn’t making something pretty, just something that would keep me moving. There’s a difference, and I’ve always known it.
• Nutella was new to the U.S. market at that time, but I had already developed my obsession with it in Italy, “pane e Nutella.” I was just glad it was finally here.
• Make-ahead dishes feel familiar to me because they ask for faith. You assemble them while you’re tired and let them sit. You trust that something invisible is happening overnight. By morning, it holds. It’s like a contract with tomorrow.
• The top cracks slightly when it bakes, and I like that. Heat changes things here, it sets the custard and darkens the sugar. It leaves marks. That doesn’t mean it’s broken.
• Adding a swipe of peanut butter under the Nutella is unhinged in the best way. I promise.
• There’s a specific satisfaction in eating something warm after you’ve been out in the cold too long. It doesn’t erase the cold. It reminds you that you can withstand it.
• Some people need validation to continue. I’ve always been pushed by warmth and sugar and the decision to go again.
• High altitude makes everything harder. Breathing, dragging, starting over. It never once occurred to me to stop. That’s probably the most honest thing about me.
• I don’t think I was fearless as a child. I think I was determined. And I still am.
• And maybe that’s the through line: I don’t mind effect, or effort, or doing something over and over until it works. I don’t resent the climb. I just don’t pretend it was light.

More Recipes To Fuel The Next Run

• Blueberry French Toast Casserole – Make-ahead comfort with frozen berries baked into the custard.
• Berry Pecan French Toast Casserole – Croissants, cream cheese, and berries layered for a richer version.
• Cinnamon Roll Casserole – Easy brunch built from refrigerated cinnamon rolls.
• Easy Round Challah – My 8-strand braiding method, perfect for bakes like this.
• Cottage Cheese Egg Bake – Cheesy, vegetable-packed breakfast casserole that holds its own.

This post may contain affiliate links. Please read my disclosure policy.

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Nutella French Toast Bake

Nutella French Toast Bake made with custard-soaked brioche layered with chocolate hazelnut spread and finished with a crackly brown sugar topping. This rich overnight French toast casserole is perfect for brunch, holidays, or a make-ahead breakfast that feeds a crowd.

Course Breakfast, Brunch

Cuisine American

Keyword brioche French toast bake, make ahead brunch recipe, Nutella breakfast casserole, Nutella French toast bake, overnight French toast casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 6 to 8

Calories 515kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm) For baking and proper layering.
• mixng bowls (large) To whisk the custard.
• whisk To fully blend the eggs and cream.
• pastry brush To spread the syrup evenly.

Ingredients

• cooking spray

Bake:

• 1 lb (454 g) brioche or challah bread, sliced
• ¾ cup (225 g) Nutella
• 8 large eggs
• 3 cups (720 ml) heavy cream
• 2 tsps (10 ml) vanilla extract
• ½ tsp (3 g) table salt
• ¾ tsp (2 g) ground cinnamon
• ⅔ cup (145 g) packed light brown sugar

Topping:

• ⅓ cup (70 g) packed light brown sugar
• 3 tbsps (45 ml) water
• ¼ tsp (0.5 g) ground cinnamon
• confectioners' sugar for dustng (optional)

Instructions

• Preheat the oven to 375°F (190°C). Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
  cooking spray
• Cut the brioche into ¾-inch (2 cm) slices. Spread Nutella on one side of each slice, then cut each slice diagonally into two triangles.
  1 lb (454 g) brioche , ¾ cup (225 g) Nutella
• In a large bowl, whisk together the eggs, heavy cream, vanilla extract, salt, cinnamon, and light brown sugar until smooth.
  8 large eggs, 3 cups (720 ml) heavy cream, 2 tsps (10 ml) vanilla extract, ½ tsp (3 g) table salt, ¾ tsp (2 g) ground cinnamon, ⅔ cup (145 g) packed light brown sugar
• Pour half of the custard into the prepared baking dish. Arrange the Nutella-coated bread triangles, Nutella side up, in an overlapping zigzag pattern. Pour the remaining custard evenly over the top and gently press the bread down to help it absorb the mixture. Cover and refrigerate for at least 2 hours or up to 24 hours.
• Remove from the refrigerator while the oven preheats.
• Bake uncovered for 20 minutes. Loosely cover with foil and bake an additional 15 to 20 minutes, until the custard is set and the center no longer appears liquid.
• Meanwhile, combine brown sugar, water, and cinnamon in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture comes to a boil. Remove from heat immediately; it should be thin and syrupy.
  ⅓ cup (70 g) packed light brown sugar, 3 tbsps (45 ml) water, ¼ tsp (0.5 g) ground cinnamon
• Brush the syrup evenly over the baked French toast. Return to the oven and bake uncovered for 5 to 10 minutes more, until the top is shiny and lightly crackled.
• Remove from the oven and rest for 5 to 10 minutes before serving. Dust with confectioners' sugar if desired.
  confectioners' sugar for dustng

Notes

• Cover with foil midway through baking to prevent over-browning.
• Slightly stale brioche absorbs custard more evenly.
• The center should feel set but soft, not wet.
• Best made the night before for easier morning baking.
• Store leftovers refrigerated up to 3 days.
• Not recommended for freezing due to custard texture.

 

If you’re making this Nutella French toast bake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 175g | Calories: 515kcal | Carbohydrates: 50g | Protein: 11g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 210mg | Sodium: 330mg | Potassium: 270mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1050IU | Vitamin C: 0.4mg | Calcium: 145mg | Iron: 3mg

Have you made this Nutella French Toast Bake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Nutella French Toast Bake appeared first on Noble Pig.

Raspberry Tiramisu, With Good Skin Underneath

I’ve never been very interested in makeup, even when I was young, but even more so now. And it’s not because I don’t appreciate beauty, presentation or effort. But the older I get, the more obvious it feels when something is fighting what’s already there. Youth lets you get away with almost anything without consequences. Heavy foundation coverage, very bold colors, layers and layers, it all floats on the surface and disappears when the night’s over. But as women age, makeup doesn’t act the same. It settles into every fine line, emphasizing the very things everyone is trying to hide. I’ve never understood the instinct to add more at that point instead of less.

Now, what I’ve always obsessed over is taking care of what’s underneath. I regularly spend a small fortune on skincare without hesitation, because that’s the part that lasts… and even with all that, my skin isn’t perfect by any means. It’s just mine. And it’s seen a lot of life. Sunscreen every single day (since I was a child), decent hydration, regimens that work slowly over time. Educating myself on ingredients and the science behind them. I grew up in a world where the importance of skin care was drilled into me early, partly because of where I lived and partly because someone insisted it mattered, even if the motivation wasn’t always pure, the lesson stuck. You protect the surface you’re going to live in.

I think women are more beautiful when they look like themselves. Not frozen or blurred out, or trying to pass for a version of who they were twenty years ago, but visibly lived-in, as they are now. I know the beauty standard has become insane due to cosmetic surgeries and photography filters, but laugh lines don’t bother me and fine lines have never scared me. I trust faces that show a little history and women who haven’t erased every marker of where they’ve been. There’s something deeply comforting about that kind of honesty, and I’ve always tried to remain recognizable to myself when I catch my reflection in the mirror.

I don’t want so much paint over my face that I have to undo it at the end of the day, wondering which version of me I’m supposed to recognize. I leave the house looking like myself and come home looking like the same person, just a little more tired. That’s my comfort zone, when I feel like I’m just me.

Does this mean I never wear makeup, NOPE. I wear a tinted sunscreen, usually with something glowy or dewey over it. Light blush on days I’m feeling really pale. Eye makeup, almost never. And when I do, I immediately regret it. Maybe a little lip gloss, and that’s usually it. This is what feels good to me. If you love makeup, wear it, enjoy it. This is just how I feel about it.

It’s probably why this raspberry tiramisu makes so much sense to me.

Classic tiramisu already has a base that works when you treat it properly. When the foundation is right, you don’t need to disguise anything. You get to add something bright because you want to, not because you feel it’s required. The raspberry here isn’t trying to hide the mascarpone or overpower it. It’s just a layer that shows up clearly because everything underneath has been cared for first.

This one happens to be showing up near Valentine’s Day, which is fine if you like calendars and occasions, but for me it’s really about subtlety of a different kind. Start with what’s real, take care of it, then add something vivid on top, knowing you don’t need it, you just enjoy it.

Why I Love This Recipe

• I like desserts that begin with something solid and familiar, then let you play on top of it. This tiramisu has the usual base, mascarpone, cream, ladyfingers, and once that’s right, the raspberry gets to be expressive instead of compensating.
• The raspberry doesn’t hide anything here. It shows up bright, saturated even, and that only works because there’s something calm and confident underneath it holding the whole thing together.
• I love that it looks a bit dramatic without needing tricks. Natural red layers, soft cream, nothing is overworked. A reminder that you don’t need to pile things on when the base is already good.
• This feels like how I want most things to be as I get older: recognizable, taken care of, and then finished with something daring because I want it there, not because I need it.

Ingredients

• Raspberries – This is the makeup, the bold part. The thing everyone notices first. Bright and absolutely not trying to blend in, just like red lipstick.
• Granulated sugar – Enough to take the edge off without sanding down the personality.
• Lemon juice – Keeps the berries from going sugary and weird.
• Water – The practical part. Necessary and unromantic, but still doing important work.
• Cornstarch – Insurance. This is me admitting I like things to stay where I put them.
• Mascarpone cheese – This is the skin. Already taken care of and smooth before anything else gets added.
• Cream cheese – A little reinforcement so everything holds together without getting heavy-handed.
• Confectioners’ sugar – Dissolves easily and keeps the cream from feeling dense.
• Vanilla extract – Background support, just like daily sunscreen.
• Heavy whipping cream – Whipped just enough to give the mascarpone some volume.
• Ladyfingers – Soft, absorbent, and ready to take on flavor, just like your skin when it’s hydrated and ready to drink in that moisturizer.
• Fresh raspberries (for the top) – Same energy as the first layer, just closer to your face this time.

How to Make Raspberry Tiramisu

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the raspberry syrup)
  Add the raspberries, sugar, lemon juice, and water to a saucepan and let it all come together over medium heat. As the berries soften, I gently mash them so they give up their juice without turning into a mess. After about ten minutes, everything should look loose, and very red. Strain it through a fine mesh sieve, pressing firmly and scraping underneath because there’s no reason to waste the good part. Measure out 1 cup of the syrup for dipping the ladyfingers, then let all of it cool completely before you move on.
• Step Two (thicken the raspberry purée)
  Whisk the cornstarch with a small amount of water until it’s smooth, then stir it into the remaining raspberry syrup (not the syrup for dipping the ladyfingers). Heat it in short intervals, stirring well between each one, until it thickens and turns almost shiny. You’re looking for something that moves easily on a spoon, not something stiff or stubborn. Set it aside and let it cool fully so it stays together once it’s layered.
• Step Three (make the mascarpone cream)
  Beat the cold mascarpone and softened cream cheese together until smooth and unified. Add the confectioners’ sugar, vanilla, and a few spoonfuls of the cooled raspberry purée, then mix until the color is even and everything feels together. In a separate bowl, whip the heavy cream with a little more purée until it holds its shape. Fold part of that whipped cream into the mascarpone mixture gently, just enough to loosen it without knocking the air out. Save the rest for the top.
• Step Four (build the layers)
  Dip each ladyfinger into the cooled raspberry syrup for just a second or two, long enough to pick up flavor without falling apart. Arrange them in the bottom of your dish, then spread half of the mascarpone cream over the top and swirl on half of the raspberry purée. Repeat with another layer of dipped ladyfingers, the remaining cream, and the rest of the purée. Smooth the surface lightly, then finish with the reserved whipped cream.
• Step Five (chill and finish)
  Cover the dish and refrigerate it for several hours, but overnight is best so everything has time to come together. Right before serving, scatter fresh raspberries over the top and keep the finish simple. A light dusting of confectioners’ sugar or a few mint leaves, if you have them, is plenty. Serve it cold.

Recipe Tips

• Dip fast and don’t dawdle. Ladyfingers pick things up immediately. One quick in-and-out is all you want, because they’ll keep absorbing as everything chills and you don’t need to front-load the drama.
• Let the raspberry purée cool completely before layering. Warm purée will slide around and make its own decisions. Cooled purée stays where you put it and looks exactly how you intended.
• Cold mascarpone and softened cream cheese are the combo that gives you cream that feels rich and confident instead of loose and messy. If everything is the same temperature, you’ve gone too far.
• Use the raspberries like makeup, not camouflage. The purée and syrup are meant to be seen, not buried. Swirl them gently and then stop. You’re accenting something that’s already taken care of underneath.
• Give this dessert its time in the fridge, it improves when you leave it alone. A few hours is good, overnight is better. Checking on it every thirty minutes does nothing but interrupt the process.
• Finish it simply. Fresh raspberries on top are enough. If you add anything else, it should feel like a choice, not a reflex.

Storage

• Cover the dish tightly and keep it in the refrigerator. This tiramisu is happiest cold and undisturbed.
• It keeps well for three to four days, and honestly, the second day is usually the sweet spot. Everything has had time to come together without losing its composure.
• If the top looks a little too perfect when it first goes in, that’s normal. It relaxes as it sits. Don’t interfere.
• I don’t recommend freezing this one. The cream and the raspberries both deserve better than that, and so do you.
• If you’re making it ahead, assemble the whole thing, refrigerate overnight, then add the fresh raspberries right before serving so they still look like a fresh face.

FAQs

• Can I make raspberry tiramisu ahead of time?
  I mean you have to, this isn’t a last-minute dessert. It needs time to come together the same way skin does after you stop touching it. Overnight is ideal, earlier in the day (very early) works too.
• Can I use frozen raspberries instead of fresh?
  Yes. I do all the time. Just cook them down and strain them well. No one will know, including you. It’s like using bronzer instead of blush and realizing it was the better call anyway.
• Is there alcohol in this tiramisu?
  No, this one has nothing boozy, just raspberry and creamy things. If you want to add something, I recommend a framboise, which is raspberry liqueur.
• Do I really have to strain the raspberry syrup?
  Yes, seeds are like glitter. Once they’re there, you can’t unsee them, and they don’t belong in something this smooth. Take the extra minute, you’ll be happy you did.
• How long should I dip the ladyfingers?
  Barely. One second in, one second out. Think sheer wash, not soak. If they look saturated, you’ve gone too far and they will absolutely tell on you later.
• Can I skip the cream cheese and use only mascarpone?
  You can, but the cream cheese gives the mascarpone a little support so it holds together without getting too stiff or weird. It’s subtle, but it matters, like good lighting.
• Is this very sweet?
  No, it’s balanced. The raspberries and cream together make the perfect relationship.

From My Kitchen Notes

Just a few scribbles and afterthoughts about this recipe and how it relates to my life.

• I like to focus on what’s underneath first. In this case, it’s the mascarpone and the cream, the part that must hold before anything vivid goes on top. That’s never been accidental in my life either.
• The raspberry layer is a choice, not a disguise. It’s bright and impossible to miss. It isn’t there to fix anything. It’s there because the base can hold it and you decide you want to wear color.
• The raspberries here are not a costume. I wanted them to be obvious because everything beneath them is already taken care of.
• There’s a subtle confidence that comes from knowing the base was handled earlier, long before anyone was watching.
• Aging hasn’t made me want more coverage, it’s made me more particular about what I’m willing to add, and what I refuse to hide.
• I’m drawn to recipes and people that don’t want to be rescued, only arranged. Just like a methodical layer of raspberries on top.
• I don’t confuse softness with weakness. Cream holds more than you think.
• Do I think I could drastically improve how I look with makeup? Yes, absolutely. The problem is I don’t place a lot of value on what that perfection means. I’m more interested in the foundation of who you are.
• The layers look bold, but the taste calm, and nothing is trying to compete. That’s the version of beauty I trust.
• If you love makeup, you should wear it and enjoy it. I just know what I’m willing to add and what I refuse to cover. I’m more interested in taking care of what’s already there.

More Tiramisu, Same Foundation

• Lemon Tiramisu – Tart, citrusy, straight to the point.
• Tiramisu Brownies – Dense, fudgy, espresso-soaked chaos.
• Toffee Tiramisu – Buttery crunch meets soft layers.
• Gingerbread Tiramisu – Spiced, wintery, very snackable.
• Tiramisu Cookies – All the flavor, handheld.
• Pumpkin Tiramisu – Seasonal, spiced, exquisitely familiar.
• Baileys Irish Cream Tiramisu – Spiked mascarpone, a favorite.
• Pistachio Tiramisu – Layered pistachio cream and mascarpone.

This post may contain affiliate links. Please read my disclosure policy.

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Raspberry Tiramisu

Raspberry tiramisu layered with mascarpone cream, tender cake soaked in raspberry syrup, and fresh raspberries throughout. Chilled until softly set, it’s light, creamy, and balanced with just enough tartness from the berries.

Course Dessert

Cuisine Italian

Keyword berry tiramisu, individual no bake desserts, mascarpone dessert, mascarpone tiramisu, raspberry tiramisu, Valentine's dessert

Prep Time 30 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 12

Calories 520kcal

Author Cathy Pollak

Equipment

• Saucepan (medium). For cooking down the raspberries into syrup.
• large fine mesh sieve Essential for removing seeds and keeping the purée smooth.
• mixing bowls For the mascarpone cream and whipping the cream.
• Stand Mixer or hand mixer. For making the mascarpone cream and the whipped cream.
• rubber spatula For folding the whipped cream without deflating it.
• baking dish 9x13 For assembling the layers. 11×7 can work with slightly thicker layers.

Ingredients

Raspberry Syrup and Purée:

• 4½ cups (630 g) fresh or frozen raspberries
• ½ cup (100 g) granulated sugar
• 3 tbsps (45 ml) fresh lemon juice
• 1 cup (240 ml) water
• 1 tbsp cornstarch plus 2 tbsps (30 ml) water

Mascarpone Cream:

• 16 oz (454 g) cold mascarpone cheese
• 8 oz (226 g) full-fat cream cheese softened
• 1 cup (120 g) confectioners' sugar
• 1 tsp (5 ml) vanilla extract
• 4 tbsps (60 ml) raspberry purée divided
• 3 cups (720 ml) cold heavy whipping cream

Assembly:

• 40-48 ladyfingers cookies
• fresh raspberries for topping

Optional Garnishes:

• confectioners' sugar
• mint sprigs
• any leftover raspberry purée

Instructions

• Combine the raspberries, granulated sugar, lemon juice, and 1 cup (240 ml) of water in a medium saucepan set over medium heat. Cook for 8 to 10 minutes, stirring occasionally and gently mashing the berries as they soften, until the mixture becomes syrupy. Strain the mixture through a fine mesh sieve, pressing firmly with the back of a spoon and scraping the underside of the sieve to extract as much liquid as possible. Discard the seeds. Measure out 1 cup (240 ml) of the raspberry syrup and set it aside for dipping the ladyfingers. Allow all syrup to cool completely.
  4½ cups (630 g) fresh or frozen raspberries, ½ cup (100 g) granulated sugar, 3 tbsps (45 ml) fresh lemon juice, 1 cup (240 ml) water
• In a small bowl, whisk together the cornstarch and remaining 2 tablespoons (30 ml) of water until smooth. Transfer the remaining raspberry syrup to a heat-safe bowl and whisk in the cornstarch slurry. Microwave in 30-second intervals, stirring well between each interval, until the mixture reaches a gentle boil and thickens, about 2 to 4 minutes total. Stir well and allow the raspberry purée to cool completely.
  1 tbsp cornstarch
• In a large mixing bowl, beat the cold mascarpone cheese and softened cream cheese together until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons (30 ml) of the cooled raspberry purée and mix until fully combined and uniform in color.
  16 oz (454 g) cold mascarpone cheese, 8 oz (226 g) full-fat cream cheese, 1 cup (120 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 4 tbsps (60 ml) raspberry purée
• In a separate bowl, whip the cold heavy whipping cream with the remaining 2 tablespoons (30 ml) of raspberry purée until stiff peaks form. Gently fold 1½ cups (360 ml) of the whipped cream into the mascarpone mixture until light, fluffy, and smooth. Set the remaining whipped cream aside for topping.
  3 cups (720 ml) cold heavy whipping cream
• Briefly dip each ladyfinger into the cooled raspberry syrup for 1 to 2 seconds, just long enough to absorb flavor without becoming soggy. Arrange a full layer of dipped ladyfingers in the bottom of a 9×13-inch (23×33 cm) baking dish. Spread half of the mascarpone cream evenly over the ladyfingers, then spoon or swirl half of the raspberry purée over the cream.
  40-48 ladyfingers cookies
• Repeat with a second layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining raspberry purée. Smooth the top, then spread or pipe the reserved whipped cream evenly over the surface.
• Refrigerate for at least 4 to 6 hours, but overnight is best, to allow the layers to set and the flavors to meld. Just before serving, top generously with fresh raspberries. Garnish with mint sprigs if you want, a light dusting of confectioners’ sugar, or a drizzle of reserved raspberry purée if desired. Serve chilled.
  fresh raspberries, confectioners' sugar, mint sprigs, any leftover raspberry purée

Notes

• Dip the ladyfingers quickly. They absorb more liquid as the tiramisu chills.
• Let the raspberry purée cool fully before layering so it stays where you put it.
• Overnight chilling gives the best flavor and texture.

 

If you’re making this raspberry tiramisu recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 215g | Calories: 520kcal | Carbohydrates: 44g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 135mg | Sodium: 180mg | Potassium: 290mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1350IU | Vitamin C: 22mg | Calcium: 120mg | Iron: 2mg

Have you made this Raspberry Tiramisu? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Raspberry Tiramisu appeared first on Noble Pig.

Strawberry Bellini, A New Year’s Brunch Tradition, Easter too.

There’s something tender about New Year’s morning. Not the night before, the noise or the promises, but the hours after. The light coming in at sunrise, when voices are lower. People moving through the kitchen like they’re still deciding who they want to be this year.

This strawberry bellini belongs there. Not complicated, or demanding, just bright enough to feel awake and gentle enough to drink slowly. Fresh strawberry purée, citrus, cold bubbles rising through it all like a reset you will feel. It’s the kind of drink you pour while the coffee’s still brewing and someone’s standing barefoot at the counter, waiting to see what the day asks for.

I like this for New Year’s brunch because it doesn’t try to steer the moment. It meets people where they are. Plates filling quietly and glasses clinking without performing. The sweetness feels expected, the bubbles feel hopeful, and the whole thing says: we’re still here, and that’s enough to start.

Why I Love This Recipe

• Strawberry Bellinis keep brunch gentle after a late night. Fresh fruit, cold bubbles, nothing heavy to push through first thing.
• The purée is smooth, so the sparkling wine is noticed instead of getting buried under fruit.
• Citrus keeps it in balance, not sugary. It tastes like morning, not dessert.
• It’s easy to pour, looks good in the glass, and lets everyone join the day without needing an explanation.

Ingredients

Just the right ingredients, brought together at the right hour.

• Fresh strawberries – Ripe and red, blended down until they give up everything they have. This is what makes the drink, so use berries that taste like something.
• Granulated sugar or simple syrup – Optional and measured by feel. Some strawberries need a little help, some don’t. You decide after tasting.
• Cointreau – Just enough to spotlight the fruit without dragging it into sweetness.
• Fresh lemon juice – A small amount, but it matters. It keeps the purée bright once the bubbles arrive.
• Dry sparkling wine – Prosecco or cava both work. You want something crisp, not sweet, so the fruit stays in front.

How to Make a Strawberry Bellini

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the purée)
  Add the strawberries to a blender and let them go until completely smooth. Taste it before you touch anything else. If the berries taste sharp, add a little sugar or simple syrup and blend again, just enough to soften it. Strain the purée through a fine-mesh sieve. This isn’t optional. You want it smooth enough to fold into bubbles without bringing the seeds along for the ride.
• Step Two (set the base)
  Spoon about 2 tablespoons of strawberry purée into each chilled flute. More if you want it fruit-forward, less if you want the sparkling wine to have presence. I keep it measured so the drink stays light on its feet.
• Step Three (round it out)
  Add ½ ounce of Cointreau and ½ teaspoon of fresh lemon juice to each glass. The Cointreau adds to the fruit without sweetening it, and the lemon keeps everything on its toes once the sparkling wine goes in.
• Step Four (add the bubbles)
  Slowly pour in 4 ounces of chilled dry sparkling wine, letting the bubbles accentuate the purée naturally. Give it one gentle stir if you want an even blush, or leave it layered and let it come together as you drink. Serve immediately.

Recipe Tips

This is a simple drink, but mornings like this reward a little attention.

• Taste the strawberries before you decide anything. Some mornings they’re perfect on their own, other days they need a light touch of sugar to soften the edges. Trust your mouth first.
• Strain the purée, even if you’re tempted not to. The seeds interrupt the drink in a way that feels clumsy once the bubbles come on board. Smooth matters here.
• Keep the pour measured. Too much purée crowds the glass and dulls the sparkle. Let the wine stay present.
• Chill the glasses, not the fruit. Cold glass, room-temperature purée, cold wine. That contrast keeps the drink nuanced instead of muted.
• Don’t rush the finish. Pour the sparkling wine slowly and let it lift the strawberry on its own. Stir only if you want everything pink right away.

Make-Ahead Notes

You can take care of the strawberries early and leave the rest for the moment itself.

• Blend and strain the strawberry purée up to a day ahead, then keep it covered and cold so it stays vivid. The flavor will calm down a little, which works in your favor. Let it come to room temperature before serving.
• Chill the glasses and sparkling wine well before you plan to pour. When it’s time, all that’s left is spooning, topping, and letting the bubbles do what they’re meant to do. This is not a drink you assemble fully ahead. It needs the fresh bubbles, the motion, the moment.

FAQs

• Can I use frozen strawberries?
  You can, but thaw them completely and drain off excess liquid before blending. Fresh berries give the best flavor and the best texture.
• How sweet should the purée be?
  Just sweet enough. Taste before adding anything, then adjust lightly. The drink should still feel crisp once the sparkling wine goes in.
• Do I have to strain the purée?
  Yes. Straining removes the seeds and keeps the drink smooth. It’s the difference between a polished brunch pour and something that feels unfinished.
• What kind of sparkling wine works best?
  Dry prosecco or cava. You want bubbles that highlight the fruit without adding sweetness or weight.
• Can I skip the Cointreau?
  You can, but the drink will taste less interesting. The small amount of orange liqueur adds depth and keeps the strawberry from feeling one-note.
• How many does this recipe make?
  It’s easy to scale. Figure about 2 tablespoons of purée and 4 ounces of sparkling wine per glass, then adjust based on how generous you want to be.

From My Kitchen Notes

• There’s always a moment when the blender stops and the strawberries sit there, fully given over, and it feels like a small decision has already been made for the day.
• Pink drinks change the temperature of a room faster than coffee does. People straighten a little. Someone smiles without knowing why.
• This one gets poured while pajamas are still on. Hair is unanswered. The table is not fully cleared yet.
• Sparkling wine highlights the purée slowly, like it’s teaching it how to be instead of forcing it.
• I’ve noticed no one rushes the first sip. Glasses hang midair longer than usual, as if everyone’s checking in with themselves before continuing. I don’t blame them for thinking about it.
• It’s the kind of drink that doesn’t mark a celebration so much as allow one to happen if it wants to.
• By the time the second glass is poured, conversations have found their way. Not boisterous. Just more honest.
• And when the bottle is empty, the morning hasn’t peaked yet. It’s only just begun.

More Sparkling Drinks for New Year’s Brunch

When the bottle’s open, it’s usually not the last one.

• Grapefruit Pomegranate Gin Fizz – Citrus and pomegranate keep this one crisp, with bubbles that carry it easily through brunch.
• Lillet Rosé Spritz – Light and floral, the kind of pour that keeps the morning table relaxed without slowing things down.
• St. Germain Spritz – Elderflower and prosecco make this feel soft and celebratory, with just enough perfume to give pause.
• Grapefruit Prosecco Cocktail – Fresh citrus and cold bubbles that stay refreshing from the first sip to the last.

This post may contain affiliate links. Please read my disclosure policy.

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Strawberry Bellini

A light Strawberry Bellini made with fresh strawberry purée, citrus, and chilled sparkling wine. Fun, balanced, and made with brunch in mind, not dessert.

Course Beverage, Brunch, Cocktail

Cuisine American

Keyword bellini cocktail, champagne strawberry cocktail, holiday brunch cocktail, new year's brunch drink, strawberry bellini, strawberry prosecco cocktail

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 135kcal

Author Cathy Pollak

Equipment

• Blender or food processor. For puréeing the strawberries until completely smooth.
• fine-mesh sieve Removes seeds for a silky purée that blends cleanly with bubbles.

Ingredients

• 1 cup (150 g) fresh strawberries hulled
• 0 to 3 tsps granulated sugar or simple syrup to taste
• 1 oz (30 ml) Cointreau divided
• 1 tsp (5 ml) fresh lemon juice divided
• 8 oz (240 ml) chilled sparkling wine or prosecco, divided

Instructions

• Add the strawberries to a blender and blend until completely smooth. Taste the purée and add sugar or simple syrup only if the berries are tart, blending again to combine. Strain the purée through a fine-mesh sieve into a bowl to remove the seeds and create a smooth texture.
  1 cup (150 g) fresh strawberries, 0 to 3 tsps granulated sugar
• Spoon 2 tablespoons of the strawberry purée into the bottom of each chilled champagne flute, adjusting the amount to suit your preferred level of fruit flavor.
• Add ½ ounce (15 ml) of Cointreau and ½ teaspoon (2.5 ml) of lemon juice to each glass.
  1 oz (30 ml) Cointreau, 1 tsp (5 ml) fresh lemon juice
• Slowly pour 4 ounces (120 ml) of chilled champagne or prosecco into each flute, allowing the bubbles to lift the purée upward naturally. Stir gently once if a uniform color is desired, or leave unstirred for a layered presentation.
  8 oz (240 ml) chilled sparkling wine

Notes

• Sweetness should be adjusted after tasting the strawberries, not assumed.
• Straining the purée is essential for a smooth, polished texture.
• This drink should be assembled just before serving to preserve carbonation.

 

If you’re making this strawberry bellini, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 6oz | Calories: 135kcal | Carbohydrates: 12g | Protein: 0.5g | Sodium: 8mg | Potassium: 140mg | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 45mg | Calcium: 12mg | Iron: 0.4mg

Have you made this Strawberry Bellini? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Strawberry Bellini appeared first on Noble Pig.

This is what you make when you don’t want to bake but still want something good

These bars remind me of summer break and birthday parties from way back – cool, creamy, and a little over the top. I made them with a buttery vanilla wafer crust, a whipped strawberry cheesecake filling, and plenty of fresh berries on top. I didn’t want to turn on the oven, and these no-bake strawberry cheesecake bars hit the sweet spot straight from the fridge.

I used strawberry cream cheese as the base, it’s what makes the whole thing come together without extra steps. No need for fresh berries, gelatin, or anything crazy. Just add a splash of strawberry syrup, some sour cream, and a big fold of whipped topping to keep it light. The filling chills into a soft, sliceable layer that’s cold and creamy in all the right ways.

Making health food was the last thing on my mind. These bars are here to be fun, fluffy, and full of strawberry flavor—no baking, no pretending otherwise.

What Makes These Different

These bars have real strawberry flavor—not just color or sweetness. The strawberry cream cheese brings it in, and the syrup backs it up. The filling stays light with whipped topping, and the vanilla wafer crust adds the buttery crunch that makes every bite pretty much perfect. Unlike other no-bake strawberry cheesecake bars that use pudding or gelatin, this filling skips all that.

Why I Like Making This One

• It tastes like effort without involving any.
• Great for a BBQ, better straight from the fridge with a fork when no one’s around.
• No layers to stress over, no gelatin to cross fingers about, no regrets.

What You’ll Need to Make These Bars

No bake, full flavor. Just the ingredients that make these bars soft, creamy, and worth making again.

• Vanilla wafers – Crushed fine so the crust holds and has some texture.
• Dark brown sugar – Adds a little depth and helps the crust set up.
• Butter – Melted so the crust stays rich and pressed together.
• Strawberry cream cheese – Brings in real strawberry flavor and keeps the filling smooth. Using strawberry cream cheese is what gives these no-bake strawberry cream cheese bars their base flavor, without needing fresh berries mixed in.
• Strawberry syrup (ice cream syrup) – Bumps up the berry without making it too sweet.
• Sour cream – Adds tang and keeps the filling from falling flat.
• Whipped topping – Folds in easy and gives the filling that soft, fluffy texture.
• Strawberries – Sliced fresh and added on top before serving.

From Crushed Wafers to Cold Bars

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

• Step One (make the crust)
  Crush the vanilla wafers with the brown sugar in a food processor or blender until they’re finely ground. Add the melted butter and pulse again until it looks like damp sand.
• Step Two (press it in)
  Line a 9-inch square pan with parchment. Dump in the crust mixture and press it down into an even layer, it should feel tight and packed. Stick it in the freezer while you move on.
• Step Three (start the filling)
  In a big bowl, beat the strawberry cream cheese with the sugar until it’s smooth and combined. No lumps here.
• Step Four (finish the mix)
  Add the sour cream and strawberry syrup and keep mixing until everything’s fully blended. Then fold in the whipped topping gently, don’t whip it, just fold until it’s all light and fluffy.
• Step Five (layer it up)
  Pull the crust from the freezer and spread the filling right on top. Use a spatula to even it out.
• Step Six (chill it)
  Cover the pan tightly with plastic wrap and stick it in the fridge overnight. That’s it. You’re done until tomorrow.
• Step Seven (top and serve)
  Right before serving, add the sliced strawberries. Cut it into bars and serve cold. These no-bake strawberry cheesecake bars slice best when chilled and stay clean if you warm the knife first.

Details That Save You Later

This is one of those recipes that’s simple, but still leaves room to mess with the details.

• Line the pan with parchment, it makes it way easier to lift the bars out clean and slice them without wrecking the crust.
• Let the whipped topping thaw in the fridge so it stays smooth and easy to fold in.
• Press the crust in firmly, but not too hard, you want it to hold, not turn solid.
• A warm knife makes cleaner cuts if you’re serving straight from the fridge.
• Add the strawberries right before serving so they stay fresh and don’t bleed into the filling.
• Once sliced, store them loosely covered so the top stays nice.
• You can cut these smaller for parties or potlucks—they hold their shape and serve well straight from the fridge, even in warmer months.

How to Store These So They Stay Good

This is an easy dessert to hang onto for a few days, as long as you store it the right way.

• Keep them in the fridge, loosely covered so the top doesn’t get smushed.
• They’re at their best within a couple of days but still hold up fine after that.
• Skip the freezer, these are meant to stay cold, not frozen.

Frequently Asked Questions

• Can I make no-bake strawberry cheesecake bars ahead of time?
  Yes. These are best when chilled overnight, so making them the day before is ideal.
• Do these no-bake strawberry cheesecake bars need gelatin?
  Nope. The filling sets up in the fridge without it—thanks to the strawberry cream cheese, sour cream, and whipped topping.
• Can I use graham crackers instead of vanilla wafers?
  You can, but the flavor will shift a bit. Vanilla wafers give the crust a slightly sweeter, toastier edge.
• Will the crust stay crisp after a day or two?
  It holds up fine if it’s packed in firmly and chilled right away. By the third day, it softens a bit but still tastes good.
• Can I use homemade whipped cream instead of whipped topping?
  You can, but it won’t hold as long in the fridge. If you’re serving it the same day, it’s fine. Otherwise, stick with whipped topping.
• What’s the texture like compared to baked cheesecake?
  This is lighter and softer, not as dense. Still slices clean, just more airy and whipped.

More Creamy Strawberry Desserts to Try

If you’re into cold, creamy, strawberry-filled things, here are a few more to keep on your list:

• Strawberry Crunch Cheesecake Bars – Golden Oreo crust with strawberries mixed into the filling.
• Strawberry Mousse – Light and fluffy, made with egg whites.
• Strawberry Frozen Yogurt – Just Greek yogurt and a few basics.
• Strawberry Banana Cheesecake Smoothie – Cottage cheese gives it that creamy cheesecake feel.
• Strawberry Chocolate Chip Ice Cream Cake – Chocolate crust, strawberry ice cream, ganache on top.
• No BakeStrawberry Lemonade Pie – Frozen, creamy, and made with strawberry preserves.
• No-Bake Strawberry Icebox Cake – Made with fresh strawberries and whipped cream.

This post may contain affiliate links. Please read my disclosure policy.

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No-Bake Strawberry Cheesecake Bars

Cold, creamy, and easy to slice—these no-bake strawberry cheesecake bars are made with strawberry cream cheese, whipped topping, and a vanilla wafer crust. Perfect straight from the fridge and ideal for making ahead.

Course Dessert

Cuisine American

Keyword cold strawberry dessert, easy summer dessert, No-Bake Strawberry Cheesecake Bars, strawberry cream cheese dessert, vanilla wafer crust

Prep Time 20 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 12 to 16 squares

Calories 350kcal

Author Cathy Pollak

Equipment

• food processor or blender. For crushing the vanilla wafers.
• baking dish 9x9 For holding the dessert.
• parchment paper For lining the baking dish.
• mixing bowls For the filling.
• measuring cups and spoons For accurate measurements.
• rubber spatula For spreading the layers evenly.

Ingredients

Crust:

• 4 heaping cups of crushed vanilla wafers (about a 15–16 oz / 425–450 g box)
• ¼ cup (50 g) packed dark brown sugar
• 10 tbsp. (140 g) butter melted

Filling:

• 2 (8 oz. or 454 g total) containers strawberry cream cheese spread (not a whipped version)
• ⅓ cup (67 g) granulated sugar
• 3/4 cup (180 g) full-fat sour cream
• 1 tbsp. (15 ml) strawberry ice cream syrup
• 1 tub (8 oz. or 225 g)) whipped topping thawed

Topping:

• 12 to 16 strawberry slices optional)

Instructions

• To make the crust, pulse vanilla wafers and dark brown sugar together in a food processor or blender for 1-2 minutes or until completely crumbled and combined.
  4 heaping cups of crushed vanilla wafers, ¼ cup (50 g) packed dark brown sugar
• Pour in melted butter and pulse briefly to combine.
  10 tbsp. (140 g) butter
• Line a 9-inch square pan with parchment paper and press the crust mixture into an even layer on the bottom.
• Place the crust in the freezer to chill while you prepare the filling.
• In a large mixing bowl, use a hand or stand mixer to beat together the strawberry cream cheese and sugar until smooth.
  2 (8 oz. or 454 g total) containers strawberry cream cheese spread, ⅓ cup (67 g) granulated sugar
• Beat in the sour cream and strawberry syrup until fully incorporated.
  3/4 cup (180 g) full-fat sour cream, 1 tbsp. (15 ml) strawberry ice cream syrup
• Gently fold in the whipped topping until the filling is light, fluffy, and evenly mixed.
  1 tub (8 oz. or 225 g)) whipped topping
• Spread the filling onto the chilled crust and smooth it out with a spatula.
• Cover the pan tightly with plastic wrap and chill in the refrigerator overnight.
• When ready to serve, top with sliced strawberries. Slice with a sharp knife and serve cold.
  12 to 16 strawberry slices

Notes

• To get 4 heaping cups of crushed vanilla wafers, you'll need about 15–16 ounces (425–450 grams), or roughly 1½ standard boxes.
• Make sure the whipped topping is fully thawed before folding it in—cold spots can make the filling streaky.
• Don’t skip the parchment. It makes it way easier to lift the bars out clean and slice them.
• These bars are best within 2–3 days. Add the sliced strawberries just before serving so they stay fresh.
• If you're bringing these to a party or potluck, cut them smaller—they hold up well straight from the fridge.

 

For the best results when making these no-bake starwberry cheesecake bars, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

© noblepig.com. All content and photographs are copyright protected. Sharing a link to this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other websites is strictly prohibited.

Nutrition

Serving: 98g | Calories: 350kcal | Carbohydrates: 37g | Protein: 3g | Fat: 21.5g | Saturated Fat: 11.3g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 2.8g | Cholesterol: 46mg | Sodium: 232mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

Have you made these No-Bake Strawberry Cheesecake Bars? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post No-Bake Strawberry Cheesecake Bars appeared first on Noble Pig.

Strawberry Sweet Rolls Start with the Best Kind of Dough

These strawberry sweet rolls are perfect for the season, especially when you’ve got a few extra berries to use up. The dough is soft and buttery, and it rises up light and fluffy after a long, slow proof. Instead of a spiced filling, it’s packed with thick, jammy strawberries that get cooked down first, so they don’t make the rolls soggy.

The process takes a little time, but it’s mostly hands-off – just a few rises and some gentle shaping. The filling spreads easily, and I like to toss in a handful of fresh strawberries right before rolling it all up. A piece of floss makes slicing them neat and clean, but a sharp knife works too.

Once they’re baked, I finish them with a strawberry cream cheese glaze made using a scoop of the filling I set aside earlier. It melts right into the warm rolls and gives them a tangy, sweet finish that’s just right. These are best the day they’re made, but honestly, I’ve never had any last much longer than that.

Why I Love This Recipe

• These sweet rolls are a fun change from the usual cinnamon rolls.
• I can prep it in steps throughout the day without rushing.
• They make the whole kitchen smell amazing while baking.

Ingredients

This recipe has three parts – filling, dough, and glaze – but most of the ingredients are everyday staples you’ll use more than once.

• Strawberries – Used in the filling (most of them get cooked down) and the rest get chopped and sprinkled over the rolled-out dough before shaping the rolls.
• Granulated sugar – Goes into the filling, helps activate the yeast, and sweetens the dough.
• Fresh lemon juice – Adds brightness to the strawberry filling.
• Cornstarch – Thickens the strawberry mixture as it simmers.
• Butter – Used three ways: cold in the filling to finish it off, softened in the dough, and again in the glaze.
• Active dry yeast – Proofed with warm water and a bit of sugar to get the dough rising.
• All-purpose flour – Forms the base of the dough; you’ll also want extra for dusting when rolling it out.
• Kosher salt – Just a pinch in the dough to balance the sweetness.
• Warm milk – Gets mixed into the dough along with the yeast and butter.
• Eggs – Mixed into the dough to give it richness and structure.
• Vanilla extract – Adds flavor to the dough.
• Cream cheese – Blended with butter and strawberry filling to make the glaze.
• Strawberry filling (reserved) – Set aside from the original batch and added to the glaze for color and flavor.
• Confectioners’ sugar – Sweetens and thickens the glaze.

How to Make Strawberry Sweet Rolls

Find the complete recipe with measurements in the printable recipe card at the bottom of the post.

• Step One (make the strawberry filling)
  Add 2½ cups of chopped strawberries, sugar, and lemon juice to a medium saucepan over medium heat. Let it simmer for about 5 minutes, stirring occasionally, until the berries are soft and juicy.
  Take the pan off the heat and blend the mixture until smooth—use a regular blender, food processor, or a stick blender right in the pot. Put it back on the stove and whisk in the cornstarch. Let it simmer again until it thickens up.
  Pour it into a mixing bowl, stir in the cold butter until melted, and set it aside to cool while you work on the dough.
• Step Two (proof the yeast)
  In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Let it sit for 5–10 minutes until it looks foamy. If nothing happens, toss it and start fresh—your yeast is probably dead.
• Step Three (mix the dry ingredients)
  In a separate bowl, whisk together the flour, remaining sugar, and salt. Set it aside—you’ll add this gradually later.
• Step Four (mix the dough)
  Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. Add the foamy yeast mixture and stir it around with a spoon.
  Turn the mixer on low and add the softened butter. It won’t fully mix in yet, and that’s fine. Add the eggs one at a time, then the vanilla extract.
  With the mixer still on low, gradually add the dry ingredients. Once it starts coming together, bump the speed up to medium and mix for about 5 minutes, until it forms a soft dough.
• Step Five (knead and rise)
  Turn the mixer to medium-high and knead the dough for another 7 minutes. If you’re doing it by hand, knead on a floured surface until it’s smooth and stretchy.
  Form the dough into a ball and place it in a greased bowl. Cover loosely with plastic wrap and let it rise in a warm place until doubled in size—about 2 hours.
  Tip: You can use your oven for this. Turn it to 200°F, then shut it off and place the bowl inside.
• Step Six (roll and fill the dough)
  Grease a 9×13-inch baking dish. Roll the dough out on a floured surface into a 15×20-inch rectangle.
  Spread the cooled strawberry filling over the surface of the dough, but save ¼ cup of it for the glaze. Sprinkle the remaining 1 cup of chopped strawberries on top.
  Roll it up tightly from the long side to form a log.
• Step Seven (slice and rise again)
  Use a piece of dental floss or a sharp knife to cut the log into 12 even slices. Place them in the greased baking dish.
  Cover the dish and let the rolls rise again in a warm spot until they’re puffy and nearly doubled—anywhere from 1 to 2 hours.
• Step Eight (bake the rolls)
  Preheat your oven to 350°F. Bake the rolls for 25–30 minutes, until they’re golden on top and cooked through. Let them cool slightly while you make the glaze.
• Step Nine (make the glaze)
  With a stand or hand mixer, beat together the butter, cream cheese, and that reserved ¼ cup of strawberry filling until smooth. Slowly add the powdered sugar and mix until it’s creamy.
  Frost the rolls while they’re still a little warm so the glaze melts into all the layers.

Recipe Tips

Here are a few tips to help your strawberry sweet rolls turn out their best:

• Make sure your yeast is fresh – expired yeast won’t rise properly and will waste your time.
• Use full-fat milk and cream cheese for the richest flavor and texture.
• If you can, go with European-style butter like Kerrygold—it really does make a difference.
• Let the dough and rolls rise in a warm spot to speed things up and get the best lift.
• Roll the dough to about ¼-inch thick so it holds the filling without being too dense.
• Let the strawberry filling cool completely before spreading so it doesn’t make the dough soggy.
• If the dough feels sticky while kneading, sprinkle in a little extra flour a tablespoon at a time.
• Use dental floss to slice the rolls cleanly without smashing them.
• Don’t forget to grease your pan well – the filling can bubble up and stick as it bakes.

Storage and Freezing

Here’s how I store any leftover strawberry rolls, plus a few tips if you want to freeze them:

• Cover and store leftover rolls at room temperature for a day, or in the fridge for up to 3 days.
• To reheat, pop one in the microwave for 15–20 seconds to soften it back up.
• You can freeze the baked (and unglazed) rolls – just wrap them tightly and freeze for up to 2 months.
• Thaw overnight in the fridge, then warm them in the oven at 300°F for about 10 minutes before glazing.
• I don’t recommend freezing them after glazing – the texture gets a little off.

Frequently Asked Questions

• Do I have to use a stand mixer?
  No, you can mix and knead the dough by hand – it’ll just take a little more time and elbow grease.
• What if I don’t have fresh strawberries?
  Frozen strawberries work fine in the filling, just simmer a little longer to cook off the extra liquid.
• Can I use store-bought jam instead of making the filling?
  You could, but the homemade filling really makes a difference – it’s thicker, less sweet, and stays put when you roll.
• Can I make the strawberry sweet rolls the night before?
  Yes – just follow the recipe up to the point where the rolls are assembled in the baking dish. Instead of the second rise, cover the pan with plastic wrap and refrigerate overnight. In the morning, let the rolls sit at room temperature for about an hour to rise and double in size before baking. While they’re in the oven, you can make the cream cheese glaze. I encourage the same make-ahead method for my orange knot rolls.

More Strawberry Recipes to Try Next

• Strawberry Sauce
• No-Bake Strawberry Cheesecake Bars
• Strawberry Pizza
• Strawberry Marbled Pound Cake
• Strawberry Buttermilk Pancakes
• Strawberry-Banana Crumble
• Strawberry Goat Cheese Tart

This post may contain affiliate links. Please read my disclosure policy.

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Strawberry Sweet Rolls

Strawberry Sweet Rolls are soft, buttery sweet rolls filled with thick strawberry filling and topped with a strawberry cream cheese glaze. These rolls are perfect for strawberry season and bake up beautifully.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Strawberry Sweet Rolls

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

rest 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12 rolls

Calories 422kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For measuring all ingredients.
• mixing bowls For mixing the filling, dough and glaze.
• Knife For chopping strawberries.
• Saucepan For cooking the strawberry filling.
• Blender For pureeing the filling until smooth.
• whisk For mixing ingredients.
• baking dish 9 x 13 For baking the rolls.
• Stand Mixer For mixing and kneading the dough.
• rolling pin For rolling out the dough.

Ingredients

Filling:

• 3-1/2 cups chopped strawberries (reserve 1 cup to be used later in the recipe)
• 1 cup granulated sugar
• 3 tbsps. fresh lemon juice
• 3 tbsps. cornstarch
• 6 tbsps. butter cold

Dough:

• 1/2 cup warm water not hotter than 120 °F
• 1 tsp. granulated sugar
• 1 packet (2-1/4 tsps.) active dry yeast
• 5 cups all-purpose flour more for dusting
• 1/3 cup granulated sugar
• 1/8 tsp kosher salt
• 3/4 cup whole warm milk**
• 3/4 cup butter room temperature
• 2 large eggs room temperature
• 1 tsp. vanilla extract

Glaze:

• 4 tbsps. butter softened
• 4 oz. full-fat cream cheese softened
• 1/4 cup strawberry filling (reserved from filling recipe)
• 2 cups confectioners' sugar

Instructions

Filling:

• In a medium saucepan over medium heat, combine 2½ cups of the strawberries, sugar, and lemon juice. Simmer, stirring occasionally, for about 5 minutes or until the strawberries are soft.
  3-1/2 cups chopped strawberries , 1 cup granulated sugar, 3 tbsps. fresh lemon juice
• Remove from heat and blend the mixture using a blender, food processor, or stick blender right in the pan. Return to the same saucepan and whisk in the cornstarch. Simmer again until thickened.
  3 tbsps. cornstarch
• Transfer the mixture to a medium-sized mixing bowl and stir in the cold butter until melted. Set aside and let cool while you prepare the dough.
  6 tbsps. butter

Dough:

• Proof the yeast by combining the warm water, 1 teaspoon of sugar, and yeast in a small bowl. Let stand for 5–10 minutes, until a foam forms on top. (If the yeast doesn’t dissolve and foam, start over with fresh yeast.)
  1/2 cup warm water , 1 tsp. granulated sugar, 1 packet (2-1/4 tsps.) active dry yeast
• In a separate bowl, whisk together the flour, remaining sugar, and salt.
  5 cups all-purpose flour, 1/3 cup granulated sugar, 1/8 tsp kosher salt
• Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment. Stir in the yeast mixture with a spoon. With the mixer on low speed, beat in the softened butter. (It’s okay if the butter doesn’t fully incorporate.)
  3/4 cup whole warm milk**, 3/4 cup butter
• Add the eggs one at a time, then add the vanilla extract. Continue mixing on low speed, gradually adding the flour mixture. Increase to medium speed and beat until a soft dough forms, about 5 minutes.
  2 large eggs, 1 tsp. vanilla extract
• Increase to medium-high speed and beat for another 7 minutes until the dough becomes smooth and elastic. (If not using a stand mixer, knead the dough by hand during this step.)
• Transfer the dough to a lightly floured surface and knead it for at least 1 minute. Form into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and let rise in a warm spot until doubled in size, about 2 hours.
• (Tip: You can warm your oven to 200°F, turn it off, and place the dough inside to rise.)

To Assemble:

• Grease a 9×13-inch baking dish. On a lightly floured surface, roll the dough out into a 15×20-inch rectangle. (Set aside ¼ cup of the strawberry filling for the glaze.)
• Spread the remaining filling over the dough, then sprinkle the remaining 1 cup of chopped strawberries on top. Carefully roll the dough into a log.
• Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Arrange them in the prepared baking dish. Cover and let rise in a warm place until doubled in size, about 1–2 hours.

Bake:

• Preheat the oven to 350°F.
• Bake for 25–30 minutes, or until the rolls are golden. Remove from the oven and let cool slightly while you make the glaze.

Glaze:

• With a stand or hand mixer, beat the butter, cream cheese, and reserved strawberry filling until smooth. Gradually add confectioners’ sugar and beat until combined.
  4 tbsps. butter, 4 oz. full-fat cream cheese, 1/4 cup strawberry filling , 2 cups confectioners' sugar
• Frost the rolls while they’re still slightly warm.

Notes

Make sure to read through the whole recipe before making.

**Milk: Whole milk gives the best flavor and texture. You can use 2% if needed, but I don’t recommend anything lower or any milk alternatives.

Warming milk: Warm the milk in a small saucepan over low heat just until it’s lukewarm, around 95°F. If it’s too hot, it can scorch or start cooking the eggs later.

Make sure to read through the whole recipe before making.

For optimal outcomes when making these strawberry sweet rolls, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 152g | Calories: 422kcal | Carbohydrates: 84g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.8g | Cholesterol: 97mg | Sodium: 248mg | Potassium: 183mg | Fiber: 3g | Sugar: 40g | Vitamin A: 226IU | Vitamin C: 27mg | Calcium: 50mg | Iron: 3mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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The post Strawberry Sweet Rolls appeared first on Noble Pig.

Mini Chocolate Ganache Tarts – 5 Ingredients, Zero Stress

These mini chocolate ganache tarts are what I make when I want dessert to look intentional without doing anything complicated. The crust is crushed Oreos and melted butter pressed into tart pans. No technique. No rules. Just press and move on.

The filling is warm cream poured over chocolate and a little butter, stirred until it goes glossy and serious. I mix semi-sweet and milk chocolate so the flavor sits in the middle instead of picking a side. The ganache slides into the crust and evens itself out like it knows what it’s doing.

They set on the counter in a couple of hours and pop out of the pans like they had a training montage. Add berries if you’re trying. Leave them plain if you’re not. They still show out.

Why I Love This Recipe

• Five ingredients, that’s it.
• Sets up perfectly every time.
• Easy to dress up or leave plain.

Ingredients

Only a handful of things make these chocolate tarts look like effort.

• Oreo cookies – crushed for the crust.
• Butter – melted for the base, a few cubes for the ganache.
• Heavy cream – brings the ganache together.
• Semi-sweet chocolate chips – for that deep, rich base.
• Milk chocolate chips – softens the flavor, keeps it balanced.
• Cherries, blackberries, blueberries – if you’re dressing them up.
• Edible flowers – optional, but they clean up nice.

How to Make Mini Chocolate Ganache Tarts

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust)
  Toss the Oreos into a food processor and blitz until you’ve got fine crumbs. Add the melted butter and pulse again until it looks like wet sand. That’s your crust. Split the crumb mix between six 4-inch tart pans with removable bottoms. I use the same size pans when I make mini pumpkin tarts during the holidays. Press the crumbs down firmly with the back of a spoon, working them into the base and up the sides. Chill the crusts in the fridge while you get the filling ready.
• Step Two (heat the cream)
  Pour the cream into a small saucepan and warm it over low heat until it’s steamy. You want it hot, not boiling. Take it off the heat as soon as you see small bubbles around the edges.
• Step Three (melt the chocolate)
  Add the chocolate chips and cubed butter to a large bowl. Pour the hot cream over the top and let it sit for about five minutes. No stirring yet, just let the heat do its job.
• Step Four (mix the ganache)
  After five minutes, stir gently with a spatula until the mixture turns glossy and smooth. It should look like liquid silk. If there are a few unmelted bits, give it a few more stirs or a quick pass over a warm water bath. It ends up with the same glossy finish I use on my Boston cream pie cupcakes, though that version skips the butter and melts right in the microwave.
• Step Five (fill the tarts)
  Take the crusts out of the fridge and pour the ganache in, right to the top. It levels itself as it sets, but if you want to be precise, give the pans a gentle shake or run a small spatula across the surface.
• Step Six (let them set)
  Leave the tarts at room temperature for about 2 hours. Once the ganache firms up, pop them out of the pans carefully. The edges will stay neat if you press from the bottom instead of pulling on the sides.
• Step Seven (decorate, if you want)
  Add fruit or edible flowers, or just leave them plain. Either way, they’re glossy, rich, and ready to disappear.

Recipe Tips

A few small choices make these mini tarts look and turn out perfect.

• Makes six 4-inch tarts or one 9-inch tart.
• Don’t scrape out the middle of the Oreos, the filling helps bind the crust.
• Use good chocolate. I like Guittard, but dark works if you want it less sweet.
• Warm the cream gently until small bubbles form at the edge. Stop there.
• Skip the microwave on this one. Melted isn’t the same as smooth. I stick with the same method philosophy for my chocolate pancakes with a ganache pour-over, instead of syrup.
• Let them set at room temp so the ganache stays glossy. If it’s hot, chill briefly.
• Dark berries look sharp against the chocolate, but any fruit works.
• If you’re using flowers, make sure they’re edible. Pretty isn’t the same as safe.

Storage and Freezing

These ganache tarts handle time better than most desserts, which makes them perfect for planning ahead.

• Keep them in an airtight container in the fridge for up to 5 days. Before serving, let them sit out for about 15 minutes so the ganache softens and gets that silky texture back.
• To freeze, set the tarts on a baking sheet until firm, then move them to a sealed container or freezer bag. They’ll keep their shape and shine for about a month.
• When you’re ready to eat, thaw them in the fridge overnight and bring them to room temp before serving. The ganache smooths out again like nothing ever happened.

Frequently Asked Questions

• Can I use a different cookie for the crust?
  Sure. Chocolate grahams or vanilla wafers work too, but you might need a little more or less butter to get the same hold.
• How long does it take for the ganache to set?
  About 2 hours at room temperature. It’s ready when it’s firm to the touch but still glossy on top.
• Can I add a flavored extract to the ganache?
  Yes, but just a drop or two. Vanilla, almond, or orange all work, as long as the chocolate stays the main thing.
• Can I make these dairy-free?
  Use plant-based butter and coconut cream instead of dairy. Go for dairy-free chocolate chips too. The texture shifts slightly, but it still works.
• Do they travel well?
  They do. Once the ganache is set, they’re solid enough to handle the ride. Just keep them cool so they don’t soften up on the way.

More Chocolate Recipes to Keep Around

If you’re in the mood to keep the chocolate going, here are a few more recipes that hit that same rich, satisfying note.

• Chocolate Croissant Bread Pudding
• Double Chocolate Cake Mix Muffins
• Old Fashioned Chocolate Cake
• Brownie Pizza
• Chocolate Pound Cake

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Mini Chocolate Ganache Tarts

Rich mini chocolate ganache tarts with an Oreo crust and a smooth, glossy filling. Five ingredients, zero baking, and that perfect chocolate payoff every time.

 

Course Dessert

Cuisine American

Keyword chocolate ganache filling, chocolate tartlets, easy chocolate tart recipe, five ingredient dessert, ganache dessert recipe, homemade chocolate ganache, individual chocolate desserts, Mini Chocolate Ganache Tarts, no bake chocolate recipe, no bake chocolate tarts, Oreo crust tarts, rich chocolate tart, small chocolate desserts

Prep Time 20 minutes minutes

Setting Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6

Calories 450kcal

Author Cathy Pollak

Equipment

• food processor For turning the cookies into fine crumbs.
• 4-inch mini tart pans or a 9-inch tart pan with removable bottoms. For easy release and a clean look.
• Saucepan For heating the cream gently.
• mixing bowls For melting and mixing the ganache.
• rubber spatula For stirring the ganache until smooth.

Ingredients

Crust:

• 28 Oreo cookies
• 1/2 cup unsalted butter melted

Filling:

• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips (high quality)
• 1 cup milk chocolate chips (high quality)
• 3 tbsps. unsalted butter cut into small cubes

Garnish: (optional)

• Cherries, Blackberries, Blueberries and edible flowers (flower shown in photos are chrysanthemums).

Instructions

• Place the Oreo cookies into the bowl of a food processor and pulse until you have fine crumbs. Add the melted butter and process again until the mixture looks like wet sand.
  28 Oreo cookies, 1/2 cup unsalted butter
• Divide the crumbs between six (4-inch) mini tart pans (or one 9-inch tart pan) with removable bottoms. Use the back of a spoon to firmly press the crumbs into the base and up the sides. Place the tart crusts in the refrigerator while you make the chocolate ganache filling.
• Pour the cream into a small saucepan and set it over low heat. Bring the cream to a simmer, but remove it from the heat before it boils. Add the chocolate chips and cubed butter to a large bowl. Pour the hot cream over the chocolate and let it sit for five minutes.
  1 cup heavy cream, 1 cup semi-sweet chocolate chips , 1 cup milk chocolate chips , 3 tbsps. unsalted butter
• After five minutes, use a rubber spatula to slowly stir the mixture until it’s fully combined, smooth, and uniform in color. (See the recipe notes in the post if your chocolate didn’t melt properly.)
• Remove the tart crusts from the fridge and pour the ganache into each one, filling them to the top. (The ganache should settle into an even layer. If it doesn’t, give each tart pan a gentle shake or use an offset spatula to smooth it out.)
• Let the mini tarts set at room temperature for about 2 hours. Once set, remove them from the tart pans. Decorate with fresh fruit and edible flowers, if you like.
  Cherries, Blackberries, Blueberries and edible flowers (flower shown in photos are chrysanthemums).

Notes

• Let the ganache cool on the counter so it stays glossy instead of dull.
• Use good chocolate chips, they make all the difference in flavor.
• If the crust feels loose, chill it a bit longer before adding the ganache.
• These hold their shape for days, so they’re great to make ahead.

 

If you’re making these mini chocolate ganache tarts, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 92g | Calories: 450kcal | Carbohydrates: 40g | Protein: 4g | Fat: 32.8g | Saturated Fat: 18.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 54mg | Sodium: 128mg | Potassium: 184mg | Fiber: 2.4g | Sugar: 29g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

Have you made these Mini Chocolate Ganache Tarts? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mini Chocolate Ganache Tarts appeared first on Noble Pig.

Chocolate Croissant Bread Pudding for Dessert

There’s something about this chocolate croissant bread pudding that just works – soft, custardy, and packed with flavor. Using croissants gives it that rich, buttery texture that soaks up the custard without turning mushy. Add in chunks of bittersweet chocolate, and you’ve got a dessert that’s simple to make but tastes perfect.

Toasting the croissants first makes all the difference. It keeps the texture just right, so they hold up to the creamy custard without getting too soggy. If you’ve got them, leftover croissants work too. The chocolate melts into little pockets throughout, so you get some in every bite. And with a hint of nutmeg and vanilla in the mix, the flavor is warm and just sweet enough.

It bakes up golden on top and soft in the center, perfect for serving warm or at room temperature. Whether you’re making it for a weekend treat, a holiday dessert, or just because you have croissants to use up, it’s one of those recipes that always delivers.

Why I Love This Recipe

• The croissants soak up the custard without getting too soft, giving it a perfect texture.
• Chunks of bittersweet chocolate melt into every bite for just the right amount of richness.
• It’s a great way to use up day-old croissants and turn them into something delicious.

Ingredients

This chocolate croissant bread pudding is all about rich, buttery layers soaked in a creamy custard with just the right amount of chocolate. Here’s what makes it so good:

• Butter – Just enough to grease the baking dish so nothing sticks.

• Egg Yolks – These give the custard its rich, velvety texture.

• Whole Milk & Heavy Cream – The combo makes the custard creamy but not too heavy.

• Granulated Sugar – Sweetens things up just enough without overpowering.

• Vanilla Extract – Adds that classic warm flavor that ties everything together.

• Kosher Salt – A little salt balances out the sweetness and enhances the flavors.

• Ground Nutmeg – Brings a subtle warmth that works so well with the croissants.

• Croissants – Buttery, flaky, and perfect for soaking up all that custard. Toasting them first keeps them from getting too mushy.

• Bittersweet Chocolate – Just enough to add rich, melty pockets of chocolate in every bite.

How to Make Chocolate Croissant Bread Pudding

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Get The Oven Ready
  Preheat your oven to 375°F and butter an 8-inch square (or other shallow 2-quart) baking dish so nothing sticks.

• Step Two: Make the Custard
  In a big mixing bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until smooth and well combined.

• Step Three: Add the Good Stuff
  Toss in the toasted croissant pieces and chopped chocolate, making sure everything gets evenly coated in that custard mixture. Give it a good stir so the chocolate gets tucked into all the nooks and crannies.

• Step Four: Transfer and Bake
  Pour everything into your buttered baking dish and spread it out evenly. Bake for 40-50 minutes, until a knife inserted in the center comes out clean. If you have an instant-read thermometer, it should hit at least 160°F, and the top should be golden brown.

• Step Five: Serve and Enjoy
  Let it cool slightly, then dig in while it’s warm—or let it hang out at room temp if you prefer. Either way, it’s going to be good.

Recipe Tips

To make sure this bread pudding turns out just right, here are a few simple tips:

• Toast the croissants until they feel dry but are still pale – this helps them hold up to the custard.
• Use good-quality bittersweet chocolate for the best flavor balance.
• Let it sit for a few minutes after baking so the custard sets before serving.
• For the ultimate chocolate taste, use chocolate croissants instead of plain.

Storage and Freezing

If you have leftovers, here’s how to store, freeze, and reheat them to keep that rich, custardy texture intact:

• Storage: Let the bread pudding cool completely, then cover and refrigerate for up to 3 days.
• Freezing: Wrap individual portions or the whole dish tightly in plastic wrap and foil. Freeze for up to 2 months.
• Reheating: Warm in a 300°F oven until heated through, or microwave in short bursts to avoid drying it out.

Frequently Asked Questions

• What kind of chocolate works best?
  Bittersweet chocolate (around 70% cacao) balances the sweetness, but you can use semisweet if you prefer.
• Can I make this ahead of time?
  You can assemble it a few hours in advance and refrigerate, then bake when ready. Let it sit at room temp for about 15 minutes before baking.
• Can I serve it cold?
  It’s best warm or at room temp, but you can chill leftovers and eat them cold if you like.
• Can I use regular bread instead of croissants?
  Croissants make this version extra buttery and layered, but you can use regular bread if that’s what you have. Just make sure it’s slightly stale so the custard absorbs evenly. Regular sandwich bread will bake up softer and a bit more pudding-like. If you want that creamy texture with more structure, try my caramel apple bread pudding made with brioche. It holds its shape while soaking up every bit of custard. And if you’re ever in the mood for a savory take, my mushroom and leek bread pudding goes all in with rustic bread, bacon, and Gruyère.

More Chocolate Dessert Recipes

If you’re craving more chocolatey goodness, I’ve got plenty of desserts that hit the spot. Here are a few to try next:

• Chocolate Chip Cookie Cups with Nutella Ganache
• Earl Grey Tea Chocolate Pound Cake
• Chocolate Cherry Cupcakes
• Mini Chocolate Tarts
• Chocolate Cake Mix Muffins
• Chocolate Zucchini Cake

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Chocolate Croissant Bread Pudding

Chocolate Croissant Bread Pudding - an easy to make, decadent, dessert ready to go from prep to plate in just about an hour.

Course Dessert

Cuisine American

Keyword Chocolate Croissant Bread Pudding

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 582kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring of ingredients.
• mixing bowls For mixing and combining ingredients.
• baking pan 8x8 For holding the bread pudding while baking.
• whisk For combining ingredients smoothly.

Ingredients

• butter for the baking dish
• 6 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/2 tsp ground nutmeg
• 6 croissants (1 lb) cut into 1" pieces (it's okay if they are day old), toasted in the oven until they feel dry and hard, but are still very pale looking*
• 4 oz bittersweet chocolate (70% cacao) chopped into chunks

Instructions

• Preheat the oven to 375°F.
• Butter an 8-inch square (or other shallow 2-quart) baking dish.
  butter
• In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg until smooth.
  6 large egg yolks, 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar , 1 tsp vanilla extract , 1/2 tsp kosher salt , 1/2 tsp ground nutmeg
• Add the toasted croissant pieces and chopped chocolate to the bowl. Stir to combine.
  6 croissants (1 lb) cut into 1" pieces (it's okay if they are day old), toasted in the oven until they feel dry and hard, but are still very pale looking*, 4 oz bittersweet chocolate (70% cacao) chopped into chunks
• Transfer the mixture to the prepared baking dish.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Alternatively, check that an instant-read thermometer reads at least 160°F and the top is golden brown.
• Serve warm or at room temperature.

Video

Notes

How To Toast Croissant Cubes (optional)

1. Arrange two racks to divide the oven into thirds and heat to 350°F.
2. Slice the croissants into bite-sized cubes.
3. Divide the bread among two rimmed baking sheets and spread into an even layer. Toast, stirring halfway through, until the cubes feel dry and hard, but are still very pale, 15 to 20 minutes total. Remove from the oven and set aside to cool slightly.

For optimal outcomes when preparing this chocolate croissant bread pudding, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 256g | Calories: 582kcal | Carbohydrates: 65g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 3.7g | Cholesterol: 241mg | Sodium: 582mg | Potassium: 122mg | Fiber: 2g | Sugar: 18g | Vitamin A: 22IU | Vitamin C: 46mg | Calcium: 101mg | Iron: 2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chocolate Croissant Bread Pudding appeared first on Noble Pig.

Old-Fashioned Chocolate Cake Recipe with Glossy Chocolate Icing

This old-fashioned chocolate cake with glossy chocolate icing is as simple as it gets. I like that it’s eggless and one-bowl, so there’s no need to drag out the mixer or crack a dozen eggs. Just whisk everything together, pour it into pans, and bake. The vinegar and baking soda do the work of making it rise, and the hot water helps bring out the cocoa flavor.

The icing is just as easy. I melt butter with sugar, cocoa powder, and salt, then stir in a mix of heavy cream, sour cream, and instant coffee. It heats just until smooth – no boiling – then cools until thick enough to spread. If it’s still a little soft, I mix in a bit of confectioners’ sugar to help it hold its shape.

Once the cake is cool, I layer on the icing, starting with a good amount in between the cakes and finishing with the rest over the top and sides. It sets into a soft, glossy finish that stays put. No fancy techniques, just a classic chocolate cake that’s easy to make and always turns out well.

Why I Love This Recipe

• Eggless and one bowl means no eggs, no mixer, and barely any cleanup.
•  Simple stovetop icing cooks in minutes and sets into a smooth, glossy finish.
• Deep chocolate flavor comes from cocoa, coffee, and vanilla without extra effort.

Ingredients

A rich chocolate cake with glossy icing comes down to balance: soft texture, full flavor, and a smooth finish.

• All-purpose flour – gives the cake structure while keeping it tender.
• Sugar – sweetens and helps with moisture.
• Cocoa powder – brings in the chocolate flavor; sift it to avoid lumps.
• Baking soda – reacts with vinegar so the cake rises evenly.
• Salt – keeps the sweetness in check.
• Hot water – blends with cocoa for better flavor.
• Vegetable oil – keeps the cake soft.
• White vinegar – helps the cake rise and stay light.
• Instant coffee – boosts the chocolate without tasting like coffee.
• Vanilla – adds roundness and balance.
• Butter – gives the icing its smooth texture.
• Heavy cream – makes the icing rich and silky.
• Sour cream – adds a slight tang to balance the sweetness.
• Confectioners’ sugar – thickens the icing if it’s too thin.

How to Make an Old-Fashioned Chocolate Cake with Glossy Chocolate Icing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the oven and pans ready):
  Preheat the oven to 350°F (175°C) and set the rack in the center. Spray two 8-inch round cake pans well, both the sides and bottoms. Cut parchment circles to fit, press them inside, and give them another light spray. The cakes lift right out this way, no sticking or torn edges.
• Step Two (mix the dry ingredients):
  Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Cocoa powder loves to clump, and sifting gives you a smoother, lighter batter later. It’s one of those steps worth the extra minute.
• Step Three (combine the wet ingredients):
  In a large measuring cup, whisk together the water, oil, vinegar, instant coffee, and vanilla. It looks odd, but this is what gives the cake that deep flavor and soft crumb. The vinegar reacts with the baking soda for lift, and the coffee makes the chocolate taste darker.
• Step Four (make the batter):
  Pour the wet ingredients into the dry and whisk just until combined. A few small lumps are fine. Overmixing here can make the cake dense instead of soft. Divide the batter evenly between the pans, about 3 cups each, and smooth the tops.
• Step Five (bake the cakes):
  Bake for around 35 minutes, or until a toothpick inserted in the center comes out clean. Every oven runs a little different, so start checking at 32 minutes. Let the cakes cool in the pans for 20 minutes on a rack. They’ll pull away from the sides a bit as they rest.
• Step Six (flip and cool):
  Turn each cake out onto a rack after 20 minutes and leave them upside down to finish cooling. It flattens any dome naturally and gives you even layers for stacking. Wait until they’re fully cool before frosting or the icing will slip right off.
• Step Seven (start the icing):
  In a large saucepan over medium heat, melt the butter. Stir in the sugar, cocoa powder, and salt. It will look thick and a little grainy at first, but that is exactly how it should look at this stage.
• Step Eight (add the cream mixture):
  Whisk the heavy cream, sour cream, and instant coffee together in a measuring cup until smooth. Slowly pour it into the pan while stirring. Keep it over medium heat just until the sugar melts and the mixture feels hot to the touch, but do not let it boil. Boiling changes the texture and shine.
• Step Nine (cool and thicken the icing):
  Remove the pan from the heat and stir in the vanilla. Let it sit at room temperature for about three hours until it thickens into a spreadable, glossy icing. If you need to hurry it along, chill it briefly, but do not let it set too firm. If it ends up too thin, whisk in a bit of confectioners’ sugar until it holds its shape.
• Step Ten (assemble and frost the cake):
  Place one cake layer on a serving plate and spread about a cup of icing to the edges. Set the second layer on top and spread another cup across the top. Use the rest around the sides and smooth it out however you like. The finish will be shiny, rich, and worth every bit of cooling time.

Recipe Tips

Scratch cakes are simple, but a few small things make all the difference in how they turn out.

• Weigh your dry ingredients, especially the cocoa powder. It clumps easily, and scooping too much can dry out the cake.
• Sift the dry ingredients so the batter stays smooth. Cocoa and baking soda both need that extra step.
• Grease the pans well and line the bottoms with parchment. It’s the only way to get clean layers without fighting the edges.
• Let the icing cool long enough to thicken but still spread easily. It should glide, not run.
• Cool the cakes upside down on a rack so any dome flattens on its own.
• This cake is even better the next day once the flavor settles in, so making it ahead is never a bad call.

Storage and Freezing

This cake keeps well, whether you’re storing leftovers or making it ahead. Here’s how I like to store and freeze it:

• Keep the cake covered at room temperature for up to two days or refrigerate for up to five days. The icing stays soft, but chilling helps if you prefer a firmer texture.
• If refrigerating, let slices sit at room temperature for about 20 minutes before serving so the cake isn’t too firm.
• To freeze, wrap individual slices or whole layers tightly in plastic wrap, then in foil. Freeze for up to three months and thaw in the fridge overnight before serving.

Frequently Asked Questions

• Can I use a different size cake pan?
  Yes, you can use a 9×13-inch pan, which will hold the full batter as a single layer, but the cake will be thinner and may bake a little faster, so start checking for doneness around 30 minutes. You can also use two 9-inch round pans, though the layers will be slightly thinner than in the 8-inch pans, so check for doneness around 30-32 minutes.
• Can I use instant espresso powder instead of instant coffee?
  Yes, instant coffee granules and espresso powder can be used interchangeably in this recipe, but espresso powder has a stronger, more concentrated flavor. If substituting espresso powder for instant coffee, you may want to use slightly less to avoid overpowering the chocolate flavor. It’s the same reason I use espresso powder to make espresso for my toffee tiramisu recipe.
• Why is my cake dry?
  Too much flour or cocoa powder can make a scratch cake dry. Weighing the dry ingredients instead of scooping them with a measuring cup helps prevent this.
• How do I know when the icing is ready to spread?
  It should be thick but soft enough to spread easily. If it’s too thin, let it cool longer or stir in confectioners’ sugar, one tablespoon at a time, until it holds its shape.
• Can I make this cake ahead of time?
  Yes, in fact, it tastes even better the next day. Store it covered at room temperature or refrigerate for longer storage.

More Chocolate Cake Recipes

If you love a good chocolate cake, I’ve got more recipes to try. From classic layers to rich, fudgy bakes, here are a few more chocolate cakes worth making.

• Six Minute Chocolate Cake with Chocolate Balsamic Glaze
• Guinness Stout Chocolate Layer Cake
• Earl Grey Chocolate Pound Cake
• Molten Peanut Butter Chocolate Cake
• Chocolate Zucchini Cake
• Root Beer Chocolate Chip Cake

This post may contain affiliate links. Please read my disclosure policy.

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Old-Fashioned Chocolate Cake with Glossy Chocolate Icing

This old-fashioned chocolate cake with glossy chocolate icing is an easy, egg-free, one-bowl chocolate layer cake made with cocoa powder for deep flavor. The stovetop icing comes together in minutes and sets into a smooth, glossy finish. Perfect for any occasion, including birthdays, this vintage cake is simple to make and tastes even better the next day.

Course Dessert

Cuisine American

Keyword Old-Fashioned Chocolate Cake with Glossy Chocolate Icing

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Cooling: 5 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 554kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate ingredient amounts.
• mixing bowls For combing ingredients.
• large pourable measuring cup Makes it easy to mix and pour wet ingredients.
• Sieve For sifting ingredients.
• whisk For combining the batter without overmixing.
• 2 8-inch round cake pans For baking the cake layers evenly.
• cooling rack Cools cakes evenly.
• Toothpick Checks if cake is fully baked.
• Large saucepan Used to melt butter and make the icing.
• offset spatula Makes spreading the icing easier.
• Parchment rounds (8-inch) or parchment paper cut to fit. Keeps the cake from sticking to the pan.

Ingredients

Cake:

• cooking spray
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsps. baking soda
• 1 tsp. table salt
• 2 cups hot water
• 3/4 cups vegetable oil
• 2 tbsps. white vinegar
• 1 tbsp. instant coffee granules
• 1 tbsp. vanilla extract

Icing:

• 1/2 cup unsalted butter
• 1-1/2 cups granulated sugar
• 1-1/4 cups unsweetened cocoa powder
• 1/8 tsp. table salt
• 1-1/4 cups heavy cream
• 1/4 cup sour cream
• 1 tsp. instant coffee granules
• 2 tsps. vanilla extract
• confectioners' sugar (if necessary)

Instructions

Cake:

• Preheat oven to 350°F, with the rack in the center.
• Spray the sides and bottom of two 8" round cake pans well with nonstick spray. Place parchment rounds (or cut parchment paper to fit) on the bottoms and spray those as well.
  cooking spray
• Sift the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt—together in a mixing bowl. (This is especially important for cocoa powder, which can clump.)
  3 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 2 tsps. baking soda, 1 tsp. table salt
• In a large, pourable measuring cup, combine the water, oil, vinegar, instant coffee, and vanilla. Add to the dry ingredients and whisk just until combined—some lumps are okay. Do not overmix. Divide the batter among the pans (about 3 cups in each), then bake until a toothpick inserted in the center comes out clean, about 35 minutes.
  2 cups hot water, 3/4 cups vegetable oil, 2 tbsps. white vinegar, 1 tbsp. instant coffee granules, 1 tbsp. vanilla extract
• Cool cakes for 20 minutes on a rack, then invert them onto the rack. Leave cakes upside down to cool completely (this helps flatten domed cakes), then frost.

Icing:

• For the icing, melt the butter in a large saucepan over medium heat. Stir in the sugar, cocoa, and salt. The mixture will be extremely thick and grainy.
  1/2 cup unsalted butter, 1-1/2 cups granulated sugar, 1-1/4 cups unsweetened cocoa powder, 1/8 tsp. table salt
• In a large, pourable measuring cup, whisk together the heavy cream, sour cream, and instant coffee until smooth. Gradually add the cream mixture to the chocolate mixture, stirring until blended and smooth. Heat until the sugar has dissolved and the mixture is hot to the touch, but do not boil. Remove from heat.
  1-1/4 cups heavy cream, 1/4 cup sour cream, 1 tsp. instant coffee granules
• Off heat, stir in the vanilla.
  2 tsps. vanilla extract
• Let the icing cool at room temperature until it is spreadable, about three hours or longer. If needed, refrigerate to speed up the process. The icing is quite soft, so spreading it too soon will cause it to slide off the cake. If it seems too thin, stir in confectioners’ sugar, 1 tablespoon at a time, until it reaches a spreadable consistency (If you've waited long enough for the icing to thicken, this is likely unnecessary.)
  confectioners' sugar
• Spread 1 cup of icing all the way to the edges of the first cake layer. Top with the second layer and spread another cup of icing over it. Blob more icing on the sides, then spread evenly around the cake.

Notes

For optimal outcomes when making this old-fashioned chocolate cake with glossy chocolate icing, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 176g | Calories: 554kcal | Carbohydrates: 76g | Protein: 6g | Fat: 28.5g | Saturated Fat: 12.1g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 9.2g | Cholesterol: 49mg | Sodium: 386mg | Potassium: 221mg | Fiber: 4g | Sugar: 51g | Vitamin A: 148IU | Calcium: 39mg | Iron: 2mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Old-Fashioned Chocolate Cake with Glossy Chocolate Icing appeared first on Noble Pig.