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Your Favorite Desserts, But As Cake!

If you have a sweet tooth, like us, you’re probably looking for newer and more interesting desserts to eat every day. A tiramisu one day, and cannoli the next. However, you need to keep 2 things in mind when it comes to sweet things:

  1. No matter how much you like sweet things in general, everyone has their favorite desserts
  2. Cake is the best dessert there is, that’s just a scientific fact.

So, keeping these things in mind, we decided to take advantage of both of them.

Know More – 3 Must-Have Tools If You’re A Baker

Here are your favorite desserts as cakes!

WHICH DESSERTS SHOULD I MAKE INTO CAKES?

MOCHA DONUT CAKE

Donuts on donuts on donuts.

This recipe is by Delish.

  • 3 c. heavy cream
  • 1/2 c. sugar
  • 3 tbsp. cocoa powder
  • 1 tbsp. espresso powder
  • 2 tsp. vanilla extract
  • 24 old-fashioned donuts
  • 1 11-oz. bag semisweet chocolate chips
  • 3/4 c. heavy cream
  • Rainbow sprinkles, for decorating
INSTRUCTIONS
  • In a large bowl or a stand mixer fitted with a whisk attachment, combine heavy cream, sugar, cocoa powder, espresso powder, and vanilla extract and whip until soft peaks form.
  • Spread a thin layer on a cake plate or stand. Top with a ring of five donuts, then break up one and place pieces in the center to make a full even layer.
  • Top with a layer of mocha cream, making sure to get it into the donut holes and slightly spilling over tops, then top with another with donuts. Repeat until you have four layers, ending with whipped cream.
  • Cover with plastic wrap and refrigerate 6 hours.
  • When ready to serve, make ganache topping: In a small heatproof bowl, add chocolate chips. Pour over hot heavy cream and let stand 2 minutes. Whisk until combined and creamy. Drizzle over cake and top with sprinkles.
  • Slice and serve.

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MAPLE BELGIAN WAFFLE CAKE

A stack of sweet, maple-y goodness.

desserts

This recipe is by SprinkleBakes.

  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup (110g) light brown sugar, packed
  • 2 3/4 cups (345 g) all-purpose flour, sifted
  • 1 1/2 cups (375 ml) pure maple syrup, preferably grade B
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups (310 ml) buttermilk (or 1 cup whole milk)
  • 1 teaspoon pure vanilla extract
  • 3 prepared Belgian waffles (store-bought or see this recipe I use)
  • 1 cup (250 ml) Pancake syrup or more or less to taste
  • 1 pat of salted butter (about 1/2 tablespoon)
INSTRUCTIONS
  • Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans, or spray them with flour-based baking spray.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined. Beat in the maple syrup. Add the eggs one at a time, beating well after each addition.
  • In a large bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the butter mixture, and beat to combine. Add the buttermilk and vanilla extract and mix until combined.
  • Divide batter between the three prepared pans. Center a Belgian waffle in the batter in each pan; press it down into the batter slightly. Bake until golden and a cake tester inserted into the centers comes out clean, about 20 to 25 minutes. Cover the cake pans with aluminum foil halfway through baking if the waffles begin to over-brown. When done, transfer pans to a wire rack to cool.
  • Place one cake layer on a serving plate. Cover the cake with 1/4 cup pancake syrup. Add a second layer and repeat; top with the final layer and pour the remaining syrup on top. Place pat of butter in the center of the top layer.
  • Store covered in plastic wrap.

SWISS ROLLS CAKE

Cakes can look like this too?

This recipe is by Delish.

  • Cooking spray
  • 1 (15-oz.) box devil’s food cake mix, plus ingredients called for on box
  • 1/2 c. (1 stick) butter, softened
  • 1 c. powdered sugar
  • 1 (7.5-oz.) jar marshmallow creme
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. chocolate chips
  • 3/4 c. heavy cream
  • 24 Swiss Rolls, sliced crosswise
INSTRUCTIONS
  • Preheat oven to 350°. Line two 8-inch round baking pans with parchment paper and grease with cooking spray. Prepare cake mix according to box instructions. Divide between prepared pans and bake until a toothpick inserted into center of each cake comes out clean, 30 minutes. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  • In a large bowl using a hand mixer, beat butter, powdered sugar, marshmallow creme, and vanilla until smooth and fluffy.
  • Put chocolate chips in a large heatproof bowl. In a small saucepan over medium heat, heat cream until steaming and bubbles form around the edge. Pour over chocolate and let sit 5 minutes, then whisk until completely melted and combined.
  • Place one cake layer on a serving platter. Spread marshmallow filling over cake and top with second cake layer. Pour ganache over cake and spread until entire cake is covered.
  • Apply Swiss Rolls in even rows around cake. Let set 30 minutes before slicing and serving.

CHOCOLATE CHIP COOKIE CAKE

As if anything can beat a nicely baked chocolate chip cookie.

desserts

This recipe is by Delish.

  • 3 16.5-oz. logs chocolate chip cookie dough
  • 2 c. butter, room temperature
  • 6 c. powdered sugar
  • 2 tsp. vanilla extract
  • 1/4 c. milk
  • Pinch kosher salt
INSTRUCTIONS
  • Preheat oven to 350°. Line 3 large baking sheets with parchment paper.
  • Divide each log of cookie dough into 2 balls. On each baking sheet, place two cookie dough balls and flatten them into big discs.
  • Bake for 15-20 minutes until golden and cooked through. (Now is not the time for an under-baked gooey center!) Let cool for about 15 minutes on baking sheet then transfer on a cooling rack to cool completely.
  • Meanwhile, make frosting: In a large bowl, combine butter, powdered sugar, vanilla, and salt. Beat until light and fluffy. Gradually add milk until you reach your desired consistency.
  • Assemble cake: On a cake stand, or large serving dish, apply a very thin layer of frosting then place the first cookie layer on top. Apply a thin layer of frosting on top of the cookie and top with another cookie layer. Repeat with remaining cookies and frosting.

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Rhythm Bhatia

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