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Birthday Cupcakes

Melissa Sperka — Fri, 10 Apr 2026 10:00:00 +0000

Looking to add some sweetness to your birthday bash? Nothing says celebration like vanilla Birthday Cupcakes filled with sprinkles! These classic treats are soft, fluffy, and bursting with vanilla flavor, topped off with a generous sprinkle of colorful confetti. Perfect for any age, they’re the go-to choice for a fun, festive party vibe. Whether you’re hosting a small gathering or a big party, these cupcakes are sure to bring a smile to everyone’s face. They’re light, sweet, and full of joy.

Easy Birthday Cupcakes Recipe

What’s not to love about moist birthday cupcakes? First off, the flavor is on point, they’re soft, light, and perfectly sweet. The vanilla cake batter is simple yet delicious, and it pairs perfectly with any frosting or topping you choose (though we all know sprinkles are a must for that festive touch!). The sprinkles add that extra bit of fun and color, making them not just a treat for the taste buds but a feast for the eyes too.

One of the best parts of this recipe is how easy it is to make, no complicated steps or hard-to-find ingredients. Plus, the cupcakes stay moist and fresh for days, making them perfect for leftovers (if they last that long!). And let’s be honest, the joy of biting into a fluffy, sprinkle-covered cupcake makes any birthday feel extra special. This recipe is great because it’s classic, customizable, and guaranteed to put a smile on anyone’s face, regardless of age. Whether you’re baking them for yourself or sharing them with friends and family, you’ll love how they turn out every time!

Ingredients to make homemade Birthday Funfetti Cupcakes: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the cake batter.
Sugar – Granulated sugar for sweetness.
Leavening – Baking powder, baking soda and salt will give rise to the batter while baking.
Butter – Unsalted butter for richness.
Sour Cream – Sour cream gives the batter a tangy taste and creamy texture.
Liquid – Buttermilk or whole milk for moisture.
Eggs – Three large egg whites stabilize the cupcake batter.
Flavoring – Vanilla extract adds creamy floral notes.
Garnish – Funfetti sprinkles add color.
Frosting – Two cups Vanilla Buttercream Icing.

How to Make Birthday Cupcakes Recipe

Heat Oven and Prepare Pan – Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
Sift Dry Ingredients – Use a whisk to sift the flour, sugar, baking powder, baking soda and salt together. Set aside.
Wet Ingredients – Whisk together melted butter, sour cream, buttermilk, vanilla extract and egg whites until fully combined.
Combine – Pour the wet mixture into the flour mixture and stir together until everything is combined and no flour streaks remain.
Add Sprinkles – Fold the sprinkles into the batter. Stir to evenly distribute.
Divide the Batter – Use a large ice cream scoop to fill the wells of the cupcake pan 3/4 full.
Oven – Bake per the baking time in the recipe until the edges of the cupcakes are golden brown and a toothpick inserted into the center comes back clean.
Cool – Cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
Frost – Once the cupcakes are cooled, frost each one with your vanilla buttercream (OR your favorite frosting) and garnish with sprinkles.
Refrigerate – Chill until serving.

Kitchen Equipment to Make Happy Birthday Cupcakes

Electric mixer. You can use a hand mixer or a stand mixer.
Large bowl and medium bowl.
Balloon whisk.
Measuring cups and measuring spoons.
Paper liners.
Ice cream scoop for dividing the batter.

Recipe Variations, Tips and Substitutions

Sprinkles – I used Confetti sprinkles in this recipe but Jimmie’s will work well too. Nonpareils are NOT good for this recipe they tend to breakdown. I found these sprinkles at my local bulk food store.
Frosting Flavor – You can frost these cupcakes with chocolate icing, cream cheese icing or change the flavor profile using different flavorings.
Piping Bag – I used Wilton piping tip 1M for big swirls of icing on top of the cupcakes. You can frost them simply using an offset icing spatula or use a large Ziploc bag with the corn snipped to pipe on top.
Freeze the Egg Yolks – Use your leftover egg yolks from this recipe to make custard, creme brûlée or pastry cream.
Cupcake Flavor – If you want to try different cake flavors, swap the vanilla extract for lemon extract, almond extract or butter extract for a pop of buttery flavor.

Storage and Leftovers

Leftovers – Store leftovers (if you have any) covered with plastic wrap or in an airtight container chilled for up to 5 days or at room temperature for up to 3 days. Chilling will lengthen the shelf life.
Freezer – You can freeze these cupcakes in an airtight container for up to 3 months. Thaw in the fridge or at room temperature when you are ready to enjoy.

More Frosting Recipes to Make

Brown Sugar Frosting is delicious option for frosting spice cakes, muffins and caramel cake.
Whipped Chocolate Frosting is light and fluffy.
Pink Lemonade Cream Cheese Frosting with a light citrus flavor.
Seven Minute Frosting is a classic for red velvet cake, vanilla cake, coconut cake or chocolate cake.
Classic Cream Cheese Frosting has a velvety texture and tangy flavor.
For these birthday cupcakes I used classic Vanilla Butter Cream Icing.
Dulce de Leche Cream Cheese Icing has a buttery caramel flavor.
Lemon Buttercream Frosting from My Baking Addiction.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Birthday Cupcakes

Course Cake, Dessert

Cuisine American, Southern

Keyword best-birthday-cupcakes-recipe, birthday-cupcakes

Prep Time 15

Cook Time 20

Cooling Time 1

Total Time 1 35

Servings servings

Calories 289kcal

Ingredients

2 cups all purpose flour
1 1/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter melted and cooled
2/3 cup sour cream
1/2 cup buttermilk or whole milk
3 large egg whites lightly beaten
1 Tbsp vanilla extract
1/2 cup funfetti sprinkles
2 cups vanilla buttercream icing

Instructions

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Set aside.
In a large mixing bowl use a whisk to sift the flour, sugar, baking powder, baking soda and salt together. Set aside.
In a separate medium bowl, whisk the melted butter, sour cream, buttermilk, vanilla extract and egg whites until fully combined.
Pour the wet mixture into the flour mixture and stir together until everything is combined and no flour streaks remain.
Fold the sprinkles into the batter. Try to mix as little as possible to keep the colors of the sprinkles from running together in the batter.
Use a large ice cream scoop or 1/4 cup measuring cup to fill the wells of the cupcakes pan 3/4 full.
Bake for 15-18 minutes. The edges of the cupcakes will be golden brown and a toothpick inserted into the center comes back clean. The middle of the cupcakes should bounce back when gently pressed.
Cool in the pan for 5 minutes before removing them to a cooling rack to cool completely.
Once the cupcakes are cooled, frost each one with your vanilla buttercream (OR your favorite frosting) and garnish with sprinkles.
Chill until serving.

Notes

**Please Note** Nutrition values are for cupcakes only.

Sprinkles – I used Confetti sprinkles in this recipe but Jimmie’s will work well too. Nonpareils are NOT good for this recipe they tend to breakdown. I found these sprinkles at my local bulk food store.
Frosting Flavor – You can frost these cupcakes with chocolate icing, cream cheese icing or change the flavor profile using different flavorings.
Piping Bag – I used Wilton piping tip 1M for big swirls of icing on top of the cupcakes. You can frost them simply using an offset icing spatula or use a large Ziploc bag with the corn snipped to pipe on top.
Freeze the Egg Yolks – Use your leftover egg yolks from this recipe to make custard, creme brûlée or pastry cream.
Cupcake Flavor – If you want to try different cake flavors, swap the vanilla extract for lemon extract, almond extract or butter extract for a pop of buttery flavor.

Nutrition

The post Birthday Cupcakes appeared first on melissassouthernstylekitchen.com.

Carrot Strawberries

Melissa Sperka — Fri, 03 Apr 2026 10:00:00 +0000

If you’re looking for something sweet and simple to dress up your spring desserts, these candy-coated Carrot Strawberries are about as cute as it gets. They’re one of those fun little easy treats that’ll have everyone smiling before they even take a bite.

Easy Candy Coated Carrot Strawberries Recipe

This recipe for candy-coated strawberries makes the cutest topping for sheet cakes, chocolate pudding cups, carrot cake, cupcakes, or even served on their own as a sweet little handheld treat. They add the prettiest pop of color to your table, and without fail, folks always seem to gravitate right toward them. The fresh green stems do double duty, giving you that perfect natural “carrot top” look without any extra fuss. Simple, irresistible, and just plain fun, these are the kind of treats that make a dessert table feel extra special.

Key ingredients you’ll need to make Candy Coated Strawberry Carrots: (Scroll down for full printable recipe card and quantities.)

Fresh Strawberries – You’ll need firm, ripe large strawberries with green stem intact.
Candy Coating – White almond bark or Candiquik candy coating forms the exterior.
Food Gel Coloring – Red and yellow food gel coloring or orange gel coloring.

How to Make Carrot Strawberries Recipe

Prep the Strawberries – Clean berries, dry thoroughly. Line a large sheet pan with wax paper. Set aside.
Candy Coating – Melt candy coating per the package directions.
Tint the Candy Coating – Add red food gel and yellow gel. Stir thoroughly, adding more of each color until desired intensity of color is reached.
Coat Strawberries – Gather strawberry leaves into a bundle, and twirl the strawberry in the tinted candy coating, then place onto a wax paper lined baking pan to set. Place the pan into the refrigerator to speed up the process.
Let Dry – Place strawberries on wax paper lined sheet pan. Repeat until all strawberries are coated.
Decorate – Drizzling remaining candy coating over each strawberry.
Chill – Place pan into fridge to chill until set.
Serve – Remove from wax paper and use kitchen scissors to trim around bottom edge.

Kitchen Equipment to Make Carrot Strawberries Recipe

A large baking sheet pan covered with wax paper or parchment paper.
Colander.
Measuring spoons.
Non stick rubber spatula or spoon for stirring.

Recipe Variations, Tips and Substitutions

Candy Coating – You can use orange candy melts in place of tinted vanilla almond bark, if preferred. Candy coating is typically found at craft stores like Michaels.
Classic Chocolate – You could use white chocolate melting wafers in place of almond bark.
Clean and Dry Strawberries – It’s important to start with clean dry strawberries. Wet berries will make it difficult to apply the coating. After cleaning the strawberries, place them onto paper towels to dry. You can also gently pat them dry prior to coating.
Food Coloring – Gel or oil based food colorings work best in the candy coating for this recipe without adding additional liquid. Use red and yellow to make your own orange food coloring.
Bundle the Leaves to Keep Free of Candy Coating – When dipping the strawberries, it’s helpful to “bundle” and pinch all of the leaves together to keep them out of the coating.
Thin with Oil – You can use a small amount of vegetable oil to thin the candy coating for drizzling.
Have Fun Decorating – As demonstrated in the images, you may opt to drizzle the strawberries with any excess almond bark using a spoon, ziplock bag or a piping bag. There’s no wrong way to decorate, these strawberry carrots! Get the kiddos involved making these as an edible craft, meant to be fun and creative. You can also sprinkle the tops with sanding sugar or edible glitter.

Storage and Leftovers

Serving Options – You can use these candy coated strawberries as a garnish for cakes, cupcakes, cookies or brownies.
Dirt – I used chocolate sprinkles as a bed of “dirt” for displaying the strawberries for serving. You could also use crushed chocolate graham crackers, mini chocolate chips or crushed Oreos.
Leftovers – Store Strawberry Carrots in an airtight container chilled in the refrigerator for up to 2-3 days. The shelf life depends on how fresh the strawberries are.

More Easter Dessert Recipes to Make

Start your Easter Sunday with this amazingly delicious Hot Cross Buns.
Easter M&M Cookie Bars filled with pastel M&M’s.
Strawberry Cheesecake Trifle is a stunning dessert for any special occasion.
Carrot Cake topped with toasted pecans and cream cheese frosting.
The kids will love snacking on this Easter C harcuterie Board.
Crockpot Easter Candy is so fun to make!
Easter Rice Krispie Treats shaped into nests with chocolate eggs inside!
Strawberry Shortcake Kabobs from Kitchen Fun with My Three Sons.

Thanks for visiting come back soon!

Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Carrot Strawberries

Cute candy-coated Carrot Strawberries are an easy, festive sweet treat perfect for Easter, spring parties, and dessert tables.

Course Candy, Dessert

Cuisine American, Southern

Keyword candy-coated-strawberry, candy-coated-strawberry-carrots-recipe

Prep Time 10

Drying time 30

Total Time 40

Servings servings (may vary)

Calories 142kcal

Ingredients

12 large strawberries
1 16 oz vanilla almond bark or candiquik
1 tsp red gel food coloring
1 tsp yellow gel food coloring

Instructions

Clean berries, dry thoroughly. Line a large sheet pan with wax paper. Set aside.
Melt candy coating per the package directions, mix well. Continue to heat in 15 second increments, stopping to stir each time until mixture is completely smooth.
Add 1 tsp red food gel and 1 tsp yellow gel. Stir thoroughly, adding more of each color until desired intensity of color is reached.
Gather strawberry leaves into a bundle, and dip each strawberry in candy coating, twirling to coat. (If candy coating cools while you work, heat in microwave in 15 second increments to melt.)
Place strawberries on wax paper lined sheet pan. Repeat until all strawberries are coated.
Decorate tops, drizzling remaining candy coating over each strawberry in desired pattern. Place pan into fridge to chill for 30 minutes or until set.
Remove from wax paper and use kitchen scissors to trim around bottom edge.
Store in an airtight container chilled for up to 2-3 days.

Notes

Candy Coating – You can use orange candy melts in place of tinted vanilla almond bark, if preferred. Candy coating is typically found at craft stores like Michaels.
Classic Chocolate – You could use white chocolate melting wafers in place of almond bark.
Clean and Dry Strawberries – It’s important to start with clean dry strawberries. Wet berries will make it difficult to apply the coating. After cleaning the strawberries, place them onto paper towels to dry. You can also gently pat them dry prior to coating.
Food Coloring – Gel or oil based food colorings work best in the candy coating for this recipe without adding additional liquid. Use red and yellow to make your own orange food coloring.
Bundle the Leaves to Keep Free of Candy Coating – When dipping the strawberries, it’s helpful to “bundle” and pinch all of the leaves together to keep them out of the coating.
Thin with Oil – You can use a small amount of vegetable oil to thin the candy coating for drizzling.
Have Fun Decorating – As demonstrated in the images, you may opt to drizzle the strawberries with any excess almond bark using a spoon, ziploc bag or a piping bag. There’s no wrong way to decorate, these strawberry carrots. Get the kiddos involved making these as an edible craft, meant to be fun and creative. You can also sprinkle the tops with sanding sugar or edible glitter.

Nutrition

The post Carrot Strawberries appeared first on melissassouthernstylekitchen.com.

Easter Rice Krispies Treats

Melissa Sperka — Fri, 20 Mar 2026 10:00:00 +0000

Kids of all ages never turn down a rice krispie treat. Add that same classic sweetness to your Easter dessert table with these fun Easter Rice Krispies Treats, a simple favorite that’s been loved for generations.

Ingredients to Make Easter Rice Krispies Treats Recipe

Easter is the perfect time to make an edible craft with the kiddos for an easy easter dessert. Whether it’s your own children, grand children, nieces and nephews, neighbors, or friends. Rice krispies treats can be made in a plethora of shapes and sizes to fit every holiday theme. Even though you can buy them, there’s just something special about the taste of them when you make them yourself at home. The flavor is SO much better and making rice krispies treats is a fun task that can bring the entire family together!

Key ingredients you’ll need to make Easter Rice Krispies Treats: (Scroll down for full printable recipe card.)

Crispy Rice Cereal – Eight cups rice krispies cereal or a similar store brand of crispy rice cereal.
Marshmallows – Mini marshmallows forms the base of the creamy coating.
Butter – Salted or unsalted butter for richness.
Flavoring – A splash of vanilla extract gives lends creamy floral notes to the flavor.
Canned Frosting – One container ready-made cream cheese frosting or vanilla frosting.
Lemon – Lemon curd gives the frosting a citrus twist.
Food Coloring – Green liquid or gel food coloring to tint the frosting.
Garnishes – Chocolate mini eggs and edible green glitter or pastel sprinkles to decorate the nests.

How to Make the Best Easter Rice Krispies Treats Recipe

Prepare the Pan – Line a large sheet pan with parchment or wax paper. Have nearby a can of cooking spray.
Melt Butter with Marshmallows – Melt butter and marshmallows in a large saucepan on the stove over medium heat. Stir to prevent sticking until completely melted.
Add Rice Krispies – Remove from heat, add vanilla extract. Mix well. Add rice krispies to the marshmallow mixture, stirring quickly to fully coat.
Divide the Crispy Rice Cereal Mixture – Use a regular sized 4 ounce ice cream scoop to divide. Spritz the scoop and hands with cooking spray. Roll the cereal into balls and place on pan. Repeat until all has been used.
Press the Centers – Use a shot glass or pastry tamper to press and flatten the center of each ball. Let cool completely.
Make the Frosting – Mix together frosting and lemon curd. Add green food coloring until desired color is reached. (If you’re omitting lemon curd, the frosting can be colored and mixed in the can.)
Pipe the Frosting into the Centers – Use a piping bag or the corner of a plastic storage bag with the tip cut off to pipe the frosting into the centers of each nest.
Decorate – Arrange candy eggs over “grass” then sprinkle with edible glitter.
Enjoy – Store in an airtight container chilled for up to 1 week. Bring to room temperature for serving.

Kitchen Equipment to Make Easter Rice Krispie Treats

Large pot.
Silicone spatula or large spoon for stirring. You can use a buttered spatula or spray with cooking spray to prevent sticking.
Measuring cups and measuring spoons.
Cookie sheet lined with wax paper.
Ice cream scoop and shot glass.

Recipe Variations, Tips and Substitutions

Frosting Substitution – I used cream cheese frosting for the “grass” tinted with food coloring. You can opt for using chocolate, strawberry or vanilla frosting there’s no wrong flavor to use. You can also skip the coloring should you prefer.
Lemon Curd – Lemon curd gives the frosting a nice citrus taste. You could use lemon frosting and tint it to green for the nests.
Shredded Coconut – If preferred, you can tint sweetened flaked coconut with green food coloring and use it as edible grass to create a nest for the eggs. To make it, place your desired amount of coconut into a mixing bowl then add a couple of drops of green food coloring. Toss with a fork until evenly coated repeating until it reaches the intensity of color that suits your taste. Sprinkle into the centers in place of frosting or in place of edible glitter.
Decoration – You could fill the nests with Cadbury mini eggs or marshmallow peeps.
Use a Large Pot – Using a large pot will double as the mixing bowl. So think bigger, not smaller.
Stir the Marshmallows Constantly to Prevent Burning – When melting the marshmallows, it’s best to use a heavy bottomed pot over medium heat. Don’t walk away. Stir constantly to prevent them from sticking and burning.
Use Cooking Spray – Working with melted marshmallows is a delectable yet, sticky task. Rice krispies treats are sticky. Have nearby a can of cooking spray or wet your hands with water to assist with rolling into balls.
Use an Ice Cream Scoop for Uniformity – I use a regular size ice cream scoop to divide into portions. Scoops are my go-to for so many tasks, but you can eyeball it if that’s more your style. Keep in mind no matter what, the end goal is uniformity in size.

Storage and Leftovers

Leftovers – Store Easter Rice Krispies Treats in an airtight container chilled in the refrigerator for up to one week.
Serving – Bring to room temperature for serving.
Freezer – I don’t recommend freezing rice krispies treats.

More Easter Desserts to Make

Holidays present with the unique opportunity of sharing seasonal treats to suit the occasion. Other Southern style Easter favorite recipes to try:

Coconut Layer Cake is delightful any time of year, but especially so when served as an Easter dessert.
Easter Egg Pretzel Bark requires no baking at all.
Easter M&M Cookie Bars are a handheld dessert everyone will love.
Peanutty Popcorn Bunny Munchies makes a pretty addition to Easter baskets when placed into a cellophane bag and tied with a pretty pastel ribbon.
25 Irresistible Easter Treats collection has something for everyone.
Put together and Easter Charcuterie Board for the kiddos.
Easter Cupcakes from Noshing with the Nolands.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Easter Rice Krispies Treats

Course Dessert

Cuisine American, Southern

Keyword easter-rice-krispies-treats, ricre-krispies-treats

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 214kcal

Ingredients

6 Tbsp butter
1 16 oz package mini marshmallows
8 cups rice krispies (level cups, not heaping)
1 tsp vanilla extract
1 16 oz container ready made cream cheese or vanilla frosting
1/2 cup lemon curd (optional)
green food coloring
1 10 oz package chocolate mini eggs
edible green glitter or sprinkles optional

Instructions

Line a large sheet pan with parchment or wax paper. Have nearby a can of cooking spray.
Rice Krispies Treats: Melt butter in a large deep heavy bottomed saucepan on the stove over medium heat. Once melted add the marshmallows. Cook stirring to prevent sticking until the marshmallows have completely melted.
Remove the pot from heat, and add vanilla. Mix well. Next, add rice krispies stirring quickly to fully coat.
Use a regular sized 4 ounce ice cream scoop to divide the cereal mixture. Spritz the scoop and your hands with cooking spray. Roll the cereal mixture into balls. Place on pan. Repeat until all has been used.
Use a shot glass or pastry tamper to press and flatten the center of each ball. Let cool completely.
Make Frosting: In a mixing bowl, mix together frosting and lemon curd. Add green food coloring until desired color is reached. (If you're omitting lemon curd, the frosting can be colored and mixed in the can)
Decorate: Use a piping bag or the corner of a plastic storage bag with the tip cut off to pipe the frosting into the centers for grass.
Arrange eggs over "grass" then sprinkle with edible glitter.
Store in an airtight container chilled in the refrigerator for up to 1 week. Bring to room temperature for serving.

Notes

- Frosting Substitution: I used cream cheese frosting for the “grass” tinted with food coloring. You can opt for using chocolate, strawberry or vanilla frosting there’s no wrong flavor to use. You can also skip the coloring should you prefer.
- Lemon Curd: Lemon curd gives the frosting a nice citrus taste. You could use lemon frosting and tint it to green for the nests.
- Shredded Coconut: If preferred, you can tint sweetened flaked coconut with green food coloring and use it as edible grass to create a nest for the eggs. To make it, place your desired amount of coconut into a mixing bowl then add a couple of drops of green food coloring. Toss with a fork until evenly coated repeating until it reaches the intensity of color that suits your taste. Sprinkle into the centers in place of frosting or in place of edible glitter.
- Decoration: You could fill the nests with Cadbury mini eggs or marshmallow peeps.

Nutrition

The post Easter Rice Krispies Treats appeared first on melissassouthernstylekitchen.com.

Samoa Cupcakes

Melissa Sperka — Fri, 20 Feb 2026 11:00:00 +0000

If you love Samoa cookies, these scratch-made Samoa Cupcakes are about to be your new favorite indulgence. Inspired by the classic Girl Scout treat, each rich chocolate cupcake is topped with fluffy homemade buttercream, finished with a sprinkle of toasted coconut and a generous drizzle of caramel sauce. Every bite delivers that irresistible chocolate, caramel, and coconut flavor combination you crave, only in cupcake form.

Easy Samoa Cupcakes Recipe

Cupcakes are just little ol’ single-serving cakes, and honestly, what’s not to love about that? They’re easy to grab, easy to share, and perfect for parties, picnics, potlucks, and just about any get-together you can dream up. I get a kick out of seeing how many modern brides are swapping out traditional wedding cakes for a whole spread of cupcakes, they’re cute, practical, and everybody gets their own.

Now if you’re a fan of Samoa cookies, you know, those famous Girl Scout cookies treats with that dreamy combo of chocolate, caramel, and toasted coconut, then these cupcakes are calling your name. They’ve got that same can’t-resist flavor lineup, just tucked into a tender little cake. Trust me, one bite and you’ll be hooked.

Key ingredients to make Chocolate Samoa Cupcakes: (Scroll down for full printable recipe card.)

Flour – All purpose flour forms the base of the cupcake batter.
Cocoa – Unsweetened cocoa powder gives these cupcakes their signature flavor.
Leavening – Baking soda, baking powder and salt give rise to the batter while baking.
Sugar – Granulated sugar (white sugar) for sweetness.
Butter – Unsalted butter adds a rich flavor.
Whole Eggs – Large eggs stabilize the cake batter.
Flavoring – Vanilla extract balances the flavor of the chocolate.
Liquid – Whole buttermilk for a moist texture.
Buttercream Frosting – Unsalted butter, powdered sugar, milk or heavy cream plus 1 teaspoon vanilla extract and a pinch of salt.
Garnishes – Toasted coconut and caramel sauce.

How to Make the Best Samoa Cupcakes Recipe

Heat Oven and Prepare Cupcake Pan – Preheat oven and line a 12 cup muffin tin with paper liners.
Sift Dry Ingredients – Use a whisk to sift together flour, cocoa, baking powder, baking soda, and salt.
Creamed Ingredients – Cream butter on medium-high speed with sugar and vanilla until fluffy.
Eggs – Lower the speed of the mixer and add eggs one at a time, beating well after each addition.
Combine – Add dry ingredients to the creamed mixture alternating with the buttermilk. Mix just until fully combined, stopping to scrape the bowl periodically.
Transfer to Pan – Pour and divide the batter evenly between cups filling about 1/2-2/3 full.
Oven – Bake in preheated oven per the baking time in the recipe or until a toothpick inserted into the center comes out clean.
Cool – Remove to a cooling rack to cool completely.
Make the Buttercream – Beat butter, powdered sugar, vanilla extract and milk until fluffy.
Assemble – Frost the top of the cupcakes with buttercream using a piping bag or frost with a spatula, and top with toasted coconut and a drizzle of caramel.

Kitchen Equipment to Make Samoa Cookie Cupcakes

Stand mixer or a hand mixer.
Balloon whisk.
Large bowl and medium bowl.
Measuring cups and measuring spoons.
Two standard size cupcake pans and cupcake liners.
Ice cream scoop or large spoon to divide the batter.
Wire rack and icing tools i.e. piping bag or offset icing spatula.

Recipe Variations, Tips and Substitutions

Buttermilk – You can use whole buttermilk or low fat buttermilk for the batter.
Homemade Buttermilk – To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5 minutes, then stir and proceed with the recipe.
Avoid Overmixing – Remember not to overmix the batter or it can make the cupcakes dry.
Don’t Overfill the Muffin Cups – To allow room for the batter to expand, fill the cupcake wells only about 2/3 full.
Test Centers with a Toothpick or Cake Tester – Oven vary, so you may want to check the cupcakes a couple of minutes before the bake time is up depending on how your oven performs.
Best Caramel Sauce – The best caramel sauce to use for the caramel drizzle is a thicker ice cream sauce. This is typically sold in a jar with the ice cream toppings or you could use dulce de leche. If it’s super thick, just warm it slightly until it’s drizzle consistency.
Heavy Cream – You can use whole milk or half and half in place of heavy cream for the buttercream frosting.
Alternate Frosting – You could frost these cupcakes with a caramel buttercream and a drizzle of chocolate ganache.

Storage and Leftovers

Leftovers – Store frosted cupcakes in airtight container chilled in the refrigerator for up to 3 days.
Make-Ahead Tips – For make ahead baking, these cupcakes can be frozen before frosting. To do so, bake and cool the cupcakes completely then wrap individually in plastic wrap. Store in a freezer bag or freezer safe container for up to 3 months.
Thaw – Defrost in the refrigerator and make the buttercream and garnish with toasted coconut and caramel just before serving.

More Southern Style Cupcake Recipes to Make

The original Banana Pudding Cupcakes recipe is a winner for any occasion.
Ice Cream Cone Cupcakes are loved by kids of all ages. They can be decorated to suit the occasion or holiday.
Double Chocolate Cupcakes with Peanut Buttercream Icing has a homemade frosting that’s to die for.
Sour Cream Angel Food Cupcakes can be filled with whipped cream, lemon curd, pudding and more.
My recipe for Red Velvet Cupcakes are better than any you’ll find at a bakery.
You may also like these Lemon Cupcakes from If You Give a Blonde a Kitchen.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Samoa Cupcakes

Course Dessert

Cuisine American, Southern

Keyword samoa-cupcakes, samoa-cupcakes-recipe

Prep Time 10

Cook Time 35

Cooling time 30

Total Time 1 15

Servings servings (may vary)

Calories 248kcal

Ingredients

Cupcakes:
1 1/2 cup all purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter softened
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 large eggs room temperature
1 cup buttermilk well shaken
1 1/2 cup shredded sweetened flaked coconut
1/3 cup prepared caramel sauce
Buttercream Frosting:
1/2 cup unsalted butter
3 cups powdered sugar
3-4 Tbsp milk or cream
1 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat oven to 350°F. degrees. Line two 12-cup standard size cupcake pans with paper liners or spray with cooking spray. Set aside.
In a medium sized bowl, use a whisk to sift together flour, cocoa, baking powder, baking soda, and salt.
In a separate large mixing bowl use an electric mixer to cream butter on medium-high speed for 2 minutes or just until fluffy. Add granulated sugar and vanilla extract. Cream together on medium speed for around 2 minutes to combine.
Lower the speed of the mixer and add eggs one at a time, beating well after each addition.
To the wet ingredients in the bowl add the sifted flour mixture alternately with the buttermilk beginning and ending with flour. Mix just until fully combined, stop to scrape sides of the bowl periodically.
Use an ice cream scoop to divide the batter evenly between muffin cups filling about 1/2-2/3 full.
Bake in preheated oven for 16-17 minutes or until toothpick inserted into the center comes out clean. Cool 5 minutes in the pan then remove to a cooling rack to cool completely.
While Cupcakes Cool Toast the Coconut: Spread coconut on a baking sheet. Place into the 350°F oven and toast for 8-10 minutes. Watch closely as coconut browns quickly. Set aside to cool. (Keep an eye on it and stir as needed for even browning.)
Buttercream Icing: Using an electric mixer, beat butter until fluffy. Gradually add 1 cup of powdered sugar at a time mixing on medium speed. Add vanilla and milk one tablespoon at a time continuing to mix until smooth. (3-5 minutes). Frosting should be light and fluffy.
Assemble Samoa Cupcakes: After cupcakes have cooled completely, frost as using a pastry bag fitted with an open star piping tip or with an offset icing spatula. Drizzle top of the cupcakes with caramel sauce and sprinkle with toasted coconut.
Serve immediately or store chilled for up to 3 days.

Notes

Buttermilk – You can use whole buttermilk or low fat buttermilk for the batter.
Homemade Buttermilk – To make your own, to every one cup of whole milk add 1 tablespoon of lemon juice or white vinegar. Let stand on the counter for 5 minutes, then stir and proceed with the recipe.
Avoid Overmixing – Remember not to overmix the batter or it can make the cupcakes dry.
Don’t Overfill the Muffin Cups – To allow room for the batter to expand, fill the cupcake wells only about 2/3 full.
Test Centers with a Toothpick or Cake Tester – Oven vary, so you may want to check the cupcakes a couple of minutes before the bake time is up depending on how your oven performs.
Best Caramel Sauce – The best caramel sauce to use for the caramel drizzle is a thicker ice cream sauce. This is typically sold in a jar with the ice cream toppings or you could use dulce de leche. If it’s super thick, just warm it slightly until it’s drizzle consistency.
Heavy Cream – You can use whole milk or half and half in place of heavy cream for the buttercream frosting.
Alternate Frosting – You could frost these cupcakes with a caramel buttercream and a drizzle of chocolate ganache.
Yield – Depending on how you divide the batter, the yield could vary.

Nutrition

The post Samoa Cupcakes appeared first on melissassouthernstylekitchen.com.

Butter Pecan Blondies

Melissa Sperka — Fri, 23 Jan 2026 11:00:00 +0000

These homemade Butter Pecan Blondies are buttery, chewy, and downright rich, with toasted pecans in every bite. They’re perfect alongside a hot cup of coffee, a cozy mug of tea, or an ice-cold glass of milk any time a sweet dessert craving hits.

Easy Butter Pecan Blondies Recipe

These Southern Butter Pecan Blondies are rich, buttery bars loaded with toasted chopped pecans and sweet butterscotch chips for classic Southern flavor in every bite. This easy blondie recipe is perfect for the holidays, potlucks, picnics, bake sales, or any special occasion when handheld desserts are a must.

Serve these butter pecan blondies at room temperature for a chewy snack, or warm them up in the microwave and top with a drizzle of caramel sauce and a scoop of vanilla ice cream for an irresistible Southern-style dessert. There’s no wrong time of day to indulge in a buttery blondie.

Checkout this quick list of key ingredients you’ll need to make chewy Butter Pecan Blondies Recipe: (Scroll down for full printable recipe card.)

Flour – All purpose flour forms the base of the blondies batter.
Leavening – Baking powder adds lift to the dough and salt balances the sweet flavor.
Nuts – Toasted chopped pecans add crunch and texture.
Butter – Unsalted butter adds moisture.
Sugar – Light brown sugar gives the blondies a chewy texture.
Eggs – Eggs bind the dough and add richness.
Flavoring – One tablespoon of vanilla extract for aroma and depth of flavor. Yes, one tablespoon.
Baking Chips – One cup butterscotch baking chips for the buttery flavor.

How to Make the BEST Butter Pecan Blondies Recipe

Toast the Pecans – Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Toast until lightly golden and fragrant. Cool.
Melt Butter and Sugar – In a medium heavy bottomed saucepan melt together butter and brown sugar over medium heat. Stir until the brown sugar has dissolved then pour the mixture into a medium bowl and set aside to cool for 5-10 minutes.
Eggs – Once the sugar mixture has cooled to warm, add the eggs and vanilla extract. Whip the butter mixture with an electric mixer to fully combine.
Flour – Use a whisk to sift together flour, baking powder and salt. Add to the wet ingredients to the flour mixture. Beat on medium speed until fully moistened.
Pecans and Butterscotch Chips – Add the toasted pecans and butterscotch chips to the batter. Fold in by hand to evenly distribute throughout the batter.
Prepare Pan – Spray a 13×9-inch baking dish with cooking spray.
Transfer Batter to Pan – Spread the batter evenly in the pan. Sprinkle the top with the remaining pecans.
Oven – Bake per the baking time in the recipe until a toothpick inserted into the center comes back clean.
Serve – Cool in the pan on a cooling rack, then cut into squares and enjoy.

Kitchen Equipment to Make Butter Pecan Blondies

13×9-inch baking pan. If you bake these blondies in a metal cake pan, line it with parchment paper leaving an overhang to form handles. This will make it easier to remove them from the pan.
Measuring cups and spoons.
Hand mixer or stand mixer.
Large bowl and medium bowl and whisk.
Rimmed baking sheet.
Large stirring spatula or spoon.
Medium saucepan.
Wire rack.

Recipe Variations, Tips and Substitutions

Nuts – You can swap out walnuts for the pecans.
Sugar – You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor.
Butterscotch Chips – In the instance of these bars, they’re an integral ingredient that adds to the overall buttery flavor of the blondies. They melt while baking into the batter and meld beautifully with the toasted pecans. I don’t recommend replacing them.
Chocolate Chips – These buttery blondies don’t need any additions to make them more decadent. That said, you could add 1/2 cup semi-sweet chocolate chips or white chocolate chips to the batter.
Pan Options – You can make a half batch and bake them in an 8×8-inch pan.
Don’t Overbake Blondies – When making blondies it’s important not overbake them. Always test the center with a toothpick looking for a clean toothpick (not moist crumbs or doughy) then immediately remove the blondies them from the oven. If your blondies are still gooey in the middle they’re under-baked.
Leave in the Pan to Cool – Cool these butter pecan blondies completely in the pan on a wire rack prior to cutting into squares for serving.

Storage and Leftovers

Leftovers – These Butter Pecan Blondies can be stored in an airtight container at room temperature for up to 3 days or chilled in the fridge for up to 5 days.
Freezer – You can freeze blondies in a freezer safe container or wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge and enjoy.

More Easy Cookie Bars and Brownie Recipes to Make

Salted Chocolate Walnut Toffee Bars are sweet and salty.
If you like snickerdoodle cookies you’ll love these Snickerdoodle Cookie Bars.
Frosted Lunch Lady Brownies are a bite of nostalgia.
Cherry Pie Bars begin with a cake mix so bakers of all skill levels can make them.
German Chocolate Brownies are topped with a coconut pecan frosting that’s to die for!
Island inspired Pineapple Coconut Chess Bars.
White Chocolate Brownies are so fun to make.
No baking is required to make these Chocolate Peanut Butter Pretzel Bars.
Fudgy Strawberry Brownies from Celebrating Sweets.

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Butter Pecan Blondies

Course Dessert

Cuisine American, Southern

Keyword blondies-recipes, butter-pecan-blondies

Prep Time 10

Cook Time 25

Cooling time 1

Total Time 1 35

Servings servings

Calories 242kcal

Ingredients

1 1/4 cup chopped pecans toasted and cooled, divided use
1 cup unsalted butter
2 cups packed light brown sugar
2 large eggs room temperature
1 Tbsp pure vanilla extract
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butterscotch baking chips

Instructions

Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Toast for 6-8 minutes or until lightly golden and fragrant. Set aside to cool.
Meanwhile, in a medium saucepan melt together butter and brown sugar over medium heat. Stir just until the sugar has dissolved then pour into a medium bowl and set aside to cool for 5-10 minutes. (Slightly warm is fine.)
Add the eggs and vanilla extract to the brown sugar mixture, Beat with an electric mixer on medium speed to fully combine.
In a separate medium bowl, use a whisk to sift together flour, baking powder and salt. Add the flour mixture to the wet ingredients. Use a hand mixer to beat on medium speed until fully combined.
Add 1 cup of the toasted pecans and butterscotch chips. Stir these in by hand to evenly distribute throughout the batter.
Spray a 13×9 inch baking dish with cooking spray. Spread the batter evenly in the pan. Sprinkle the top with reserved 1/4 cup pecans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.
Cool in the pan on a wire rack then slice into squares and enjoy.

Notes

Nuts – You can swap out walnuts for the pecans.
Sugar – You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor.
Butterscotch Chips – In the instance of these bars, they’re an integral ingredient that adds to the overall buttery flavor of the blondies. They melt while baking into the batter and meld beautifully with the toasted pecans. I don’t recommend replacing them.
Chocolate Chips – These buttery blondies don’t need any additions to make them more decadent. That said, you could add 1/2 cup semi-sweet chocolate chips or white chocolate chips to the batter.
Pan Options – You can make a half batch and bake them in an 8×8-inch pan.
Don’t Overbake Blondies – When making blondies it’s important not overbake them. Always test the center with a toothpick looking for a clean toothpick (not moist crumbs or doughy) then immediately remove the blondies them from the oven. If your blondies are still gooey in the middle they’re under-baked.
Leave in the Pan to Cool – Cool these butter pecan blondies completely in the pan on a wire rack prior to cutting into squares for serving.

Nutrition

The post Butter Pecan Blondies appeared first on melissassouthernstylekitchen.com.

Mini Chocolate Cake Recipe

Melissa Sperka — Fri, 16 Jan 2026 12:27:00 +0000

This small batch Mini Chocolate Cake Recipe is a true indulgence for two. Baked in smaller cake pans, it’s perfect for when you’re craving a rich, chocolatey dessert without a lot of leftovers. Moist, decadent, and easy to make, this mini chocolate cake delivers big flavor in just the right size for date nights, celebrations for two, or anytime you want a sweet treat without excess.

Easy Mini Chocolate Cake Recipe

This rich mini chocolate cake is the perfect dessert for special occasions like Valentine’s Day, Mother’s Day, Father’s Day, anniversaries, date nights, and birthdays. Its smaller size makes it ideal for small gatherings, romantic dinners, or celebrations for two, offering just the right amount of indulgence without excess leftovers.

One of the best parts is how easy it is to customize. Decorate this small chocolate cake with frosting colors, sprinkles, or toppings that match the occasion. Use soft pastels for spring celebrations, vibrant hues for birthdays, or classic reds and pinks for Valentine’s Day, making it as festive and personal as the moment you’re celebrating.

Checkout this quick list of key ingredients you’ll need to make Mini Chocolate Cake: (Scroll down for full printable recipe card.)

Flour – All purpose flour forms the base of the chocolate cake batter.
Cocoa Powder – Unsweetened cocoa powder gives this cake its signature flavor.
Sugar – Granulated sugar (white sugar) for sweetness.
Leavening – Baking soda, baking powder and salt so the cake’s rise while baking.
Liquid – Buttermilk thins the batter.
Oil – Vegetable oil for richness and moisture.
Whole Eggs – One large egg plus one egg yolk stabilizes the cake batter.
Flavoring – Vanilla extract expands the flavor profile.
Water – Hot water with 1/2 teaspoon espresso powder. This intensifies the chocolate flavor.
Chocolate Buttercream Icing – Unsalted butter, powdered sugar (confectioner’s sugar), cocoa powder, heavy cream, vanilla extract and salt.

How to Make the BEST Mini Chocolate Cake Recipe

Heat Oven and Prepare Pans – Spray three 4” round by 2” high cake pans or two 6″ round 2″ high cake pans with non-stick cooking spray and line with parchment paper.
Sift Dry Ingredients – Whisk to sift together flour, sugar, cocoa powder, baking soda, baking powder and salt until well combined.
Whip Wet Ingredients – Whip together buttermilk, vegetable oil, egg and vanilla extract. Beat on medium speed until combined.
Combine – Gradually add the flour mixture to the wet ingredients. Beat on low speed until no lumps remain. Dissolve espresso powder in hot water. Stir into the batter.
Transfer Cake Batter to Pans – Use a measuring cup to divide the batter evenly between the prepared cake pans.
Oven – Bake in preheated oven per the baking time in the recipe until a toothpick inserted into middle of the cakes comes out clean.
Cool Cake Layers – Remove cakes from oven and let cakes cool completely. Pop[ into the freezer to firm.
Make the Chocolate Frosting – Cream butter powdered sugar, cocoa powder, heavy cream, vanilla extract and salt until light and fluffy.
Frost Cake Layers – Frost top and sides of cake, and decorate the top as desired.

Kitchen Equipment to Make Mini Chocolate Cake

Three 4-inch cake pans OR two 6-inch cake pans.
Medium bowls and balloon whisk.
Measuring cups and spoons.
Wire rack.
Offset icing spatula.
Piping bag and tips of choice.

Recipe Variations, Tips and Substitutions

Cocoa Powder – You can use Dutch chocolate cocoa powder or Hershey’s dark cocoa powder for a deep chocolate flavor.
Espresso Powder – You can use hot coffee in place of hot water and espresso powder. You may also opt to skip the espresso powder, however you will still need to add the hot water to the batter.
Buttermilk – You can use sour cream in place of buttermilk or make your own. For this recipe, add 1 teaspoon of white vinegar or lemon juice to 1/3 cup whole milk. Let stand for 5 minutes then stir a proceed with the recipe.
Divide the Batter Evenly – It’s important to measure the batter accurately so that the cakes don’t overflow out of the pans during baking and each layer will be equal.
Line the Pans with Parchment Paper – Lining the inside bottom of each cake pan helps to prevent the cake from sticking to the bottom of the pan. You can draw an outline of the bottom of the pans onto parchment paper then cut into rounds prior to filling the pans.
Frosting Helps Secure the Small Cakes – Placing a thin layer of frosting on the bottom of one cake layer then place this frosted side down on the cake stand, cake turntable or cake board. This will prevent the cake from moving around while you apply slather with icing.
How to Achieve Smooth Frosting – To get the layers of frosting smooth you can use a tool like a cake scraper (smooth side) to smooth the icing out. Frosting this cake smooth is optional. If you don’t want the frosting to look smooth around the cake then just skip this smoothing step.
Decorating – I’ve shown you what the cake looks like with swirls of frosting around the edge. You may opt to simply frost the cake and decorate the top with sprinkles, nuts, candy bar pieces or chocolate chips.
See how to make Vanilla Buttercream Icing here.

Storage and Leftovers

Leftovers – Store leftover chocolate cake covered with plastic wrap or in an airtight container chilled in the refrigerator for up to 5 days.
Freezer – You can freeze leftovers for up to 3 months. Thaw in the fridge and enjoy.

More Easy Chocolate Dessert Recipes to Make

Easy Chocolate Mousse has such a pretty presentation.
These Mini Chocolate Tarts are the perfect way to show you care.
Simmer this Crockpot Hot Chocolate in your slow cooker.
German Chocolate Pie is a twist on the classic cake.
This Chocolate Turtle Bundt Cake is a stunner!
You likely have everything you need in your pantry to make these Chocolate Chip Brownies.
Triple Chocolate Cheesecake Bars are ideal for parties, holidays and game day snacking.
Homemade Cake Pops from Wilton.

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Helpful Kitchen Items:

Mini Chocolate Cake Recipe

Course Cake, Dessert

Cuisine American, Southern

Keyword chocolate-cake-recipes, mini-chocolate-cake-recipe

Prep Time 20

Cook Time 15

Cooling Time 1

Total Time 1 35

Servings servings

Calories 971kcal

Ingredients

Chocolate Cake:
3/4 cup all purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/3 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 tsp espresso powder optional
1/4 cup hot water
Chocolate Buttercream Frosting:
3/4 cup unsalted butter
3 cups powdered sugar (confectioner's sugar)
1/4 cup cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp salt

Instructions

Preheat oven to 350°F. Spray three 4” round by 2” high cake pans or two 6" round 2" high cake pans with non-stick cooking spray and line the inside bottom of each pan with parchment paper. Set these cake pans aside for now.
In a medium bowl use a whisk to sift together flour, sugar, cocoa powder, baking soda, baking powder and salt until well combined.
In a separate medium bowl use an electric mixer to whip together buttermilk, vegetable oil, egg and vanilla extract. Beat on medium speed until combined.(about 30 seconds).
Lower the speed of the mixer and gradually add the sifted dry ingredients into the wet ingredients. Beat on low speed just until all of the ingredients are combined and no more lumps remain. This takes less than a minute of beating on low speed.
Dissolve the espresso into the hot water. Use a large rubber spatula to fold into the cake batter until fully combined. Do not use the beaters for this step. The cake batter will be runny and that’s exactly what we’re looking for here. (Hot Water: This helps bloom the chocolate flavor and dissolves the espresso powder, the sugar and cocoa solids more effectively resulting in a smooth velvety texture.)
Divide the batter evenly between the prepared cake pans. It’s important to measure accurately so that the cakes don’t overflow out of the pans during baking.
Bake in preheated oven for 20 to 22 minutes or until a toothpick inserted into middle of the cakes comes out clean.
Remove cakes from oven and let cakes cool in pans for 15 minutes then remove from pans and transfer to cooling racks to cool completely.
Place the cooled cakes in the freezer for 15 minutes before frosting. This step is important because this cake has a tender texture and they need to be firm before frosting to prevent them from crumbling.
Pro Tip: If the cakes are domed, after removing cakes from the freezer, use a large serrated knife to gently cut the dome tops off cakes so they all have a flat top.
Chocolate Buttercream Frosting Directions: In a large bowl use an electric mixer to cream butter until smooth. To the bowl add in the powdered sugar, cocoa powder, heavy cream, vanilla extract and salt. Beat on high speed until light and fluffy. Add additional cream 1 Tbsp at a time to thin to spreading consistency is reached.
Place a thin layer of frosting on the bottom of one cake layer then place this frosted side down on the cake stand or cake board to secure the cake.
Add a generous layer of frosting on top of that first layer then place the second layer on top. Repeat this process with all three layers. (Pro Tip: Once the layers are assembled, you can apply a crumb coat to the cake. This is a thinly applied amount of frosting to the top and sides, then pop the cake into the freezer for 15 minutes to set before applying the final layer of frosting.)
Frost top and sides of cake, and decorate the top as desired with swirls of buttercream, sprinkles, cookie crumbs or nuts.
Optional Piping As Pictured: Using an icing bag and a Wilton 1M open star tip to add frosting swirls to the top edge of the cake. Decorate with sprinkles as desired.

Notes

Cocoa Powder – You can use Dutch chocolate cocoa powder or Hershey’s dark cocoa powder for a deep chocolate flavor.
Espresso Powder – You can use hot coffee in place of hot water and espresso powder. You may also opt to skip the espresso powder, however you will still need to add the hot water to the batter.
Buttermilk – You can use sour cream in place of buttermilk or make your own. For this recipe, add 1 teaspoon of white vinegar or lemon juice to 1/3 cup whole milk. Let stand for 5 minutes then stir a proceed with the recipe.

Nutrition

The post Mini Chocolate Cake Recipe appeared first on melissassouthernstylekitchen.com.

Black Forest Cake

Melissa Sperka — Fri, 19 Dec 2025 11:00:00 +0000

This Black Forest Cake brings together moist chocolate cake layers, sweet cherry filling, and fluffy whipped cream for a dessert that always hits the spot. It’s a fun, classic cake that’s perfect for birthdays, holidays, or whenever you’re craving a rich chocolate-and-cherry treat. It’s sure to become a go-to favorite.

Ingredients to Make Black Forest Cake Recipe

This Black Forest Cake reminds me of my grandma’s holiday dessert table, always packed with homemade cakes that drew everyone in before dinner was even served. Among the pound cakes, cream pies, and festive cookies, her Black Forest Cake always stood out with its layers of moist chocolate sponge cake, sweet cherries and fluffy whipped cream.

It’s that same nostalgic, crowd-pleasing flavor, rich, sweet, and a little indulgent, that makes this classic cake perfect for any holiday celebration. This dessert may take a few steps, but they’re all easy to follow. The end result is a stunning, delicious treat that proves every step is worth it!

Checkout this quick list of key ingredients you’ll need to make Black Forest Cake Recipe: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the chocolate cake batter.
Cocoa – Unsweetened cocoa powder for a chocolaty flavor.
Granulated Sugar – Granulated sugar for sweetness.
Leavening – Baking powder and salt give lift to the batter while baking.
Coffee – Espresso powder enhances the chocolate.
Whole Eggs – Large eggs stabilize the cake batter.
Butter – Unsalted butter for richness.
Flavoring – Vanilla extract adds creamy floral notes.
Sour Cherry Filling – Frozen or fresh pitted cherries plus granulated sugar, water, kirsch or cherry liqueur and cornstarch to thicken.
Simple Syrup – Granulated sugar, water and kirsch.
Chocolate Frosting – Heavy cream, mascarpone cheese, powdered sugar and almond extract
Garnishes – Grated bittersweet chocolate bar or semi-sweet chocolate bar and 12 fresh cherries with stems for garnishing.

How to Make the BEST Black Forest Cake Recipe

Heat Oven and Prepare Pans – Spray two 8-inch cake pans with baking spray. Line the bottoms with parchment paper and spray with baking spray.
Sift Dry Ingredients – Use a whisk to sift together flour, cocoa powder, baking powder, espresso powder and salt. Set aside.
Beat Eggs and Sugar – The sponge-like cake texture calls for prolonged beating of the egg and sugar mixture. A stand mixer will easily get the job done.
Add Flour Mixture – Gradually add the flour mixture in thirds. Once all is added, drizzle the cooled butter and vanilla extract down the sides of the bowl. Fold to incorporate all of the flour.
Transfer to Prepared Pans – Divide the batter evenly into the prepared pans.
Oven – Bake per the baking time in the recipe until the top springs back or a toothpick inserted into the center comes back clean. Remove the cake layers to a cooling rack to cool completely.
Make the Cherries – Combine the cherries, sugar, water and kirsch. Simmer on the stovetop then thicken with a cornstarch slurry.
Make the Simple Syrup – Melt together the sugar, water and kirsch. Set aside to cool.
Make the Whipped Frosting – Whip the mascarpone cheese just until creamy. Add the heavy cream, confectioners’ sugar and almond extract. Whip on medium-high speed until thickened and combined.
Divide the Cake Layers – Slice each sponge cake into two layers to create four total.
Assemble – Place one layer centered on a cake stand or platter. Brush with 1/4 cup simple syrup, cherries and frosting.
Repeat Layers – Repeat cake layers, simple syrup, cherries and frosting ending with the final flat cake layer.
Frosting – Spread the top and sides with the remaining frosting, reserving some for piping the top. Press chocolate shavings onto the sides of the cake and in the middle of the top layer.
Decorate the top with swirls of frosting and whole cherries, then chill until serving.

Kitchen Equipment to Make Black Forest Cake

Stand Mixer with a paddle attachment and a whisk attachment.
Large bowl, medium bowl.
Saucepan or pot.
Balloon whisk.
Measuring cups and spoons.
8-inch cake pans.
Long serrated knife and chopping board.
Wire rack.
Icing Spatula.

Recipe Variations, Tips and Substitutions

Non-Alcoholic Substitutions– If you’d prefer to omit the alcohol use dark cherry juice, cherry syrup, or black cherry juice, in place of cherry liquor and kirsch.
Kirsch – You can replace kirsch with amaretto, brandy or maraschino liqueur.
Cherries – When thickening the cherries, they shouldn’t be thickened to the point of a pie filling or they won’t soak into the cake.
Whipped Cream Filling – This cake requires several steps to make, including making a whipped cream filling. If you want to take a shortcut you could use Cool Whip or a similar whipped topping in place of the heavy cream. You’ll need two 16 ounce containers to whip with the mascarpone cheese and you’ll have to adjust the amount of powdered sugar since whipped toppings are already sweet.
Cherry Filling Shortcut – The cherry filling in this recipe is super flavorful and classic to black forest cakes. If time is an issue, you could adapt using cherry pie filling, although it won’t have the same texture as homemade.
Why Whip the Eggs? Using this technique to make the cake layers results in a sponge-like cake texture and increases the volume. Use a stand mixer and let it do the heavy lifting.
Pan Options – If you’d prefer to bake four equal layers instead of slicing the cakes in half you can. Divide the batter evenly between four 8-inch cake pans and shorten the baking time. Thinner cakes will bake far more quickly.
Garnish – You can decorate the top with fresh cherries or maraschino cherries.

Storage and Leftovers

Leftovers – Store leftover Black Forest Cake in an airtight container to covered with plastic wrap, chilled in the refrigerator for up to 7 days.
Freezer – You can freeze leftovers for up to 2 months. thaw in the fridge and enjoy. Please note, when freezing and thawing, the whipped cream can break down
Freezing Cake Layers – You can make the cake layers, cool completely and then wrap in freezer wrap and store frozen for up to 3 months. When doing so, thaw and assemble the cake per the recipe.

More Southern Cake Recipes to Make

This moist Coconut Layer Cake is perfect for any occasion.
Tall and gorgeous Banana Pudding Layer Cake.
Hummingbird Cake is a Southern Classic.
Three layer Boston Cream Layer Cake.
My recipe for Italian Cream Cake is the only one you’ll ever need.
This scratch made Raspberry Cake is a stunner!
Best Chocolate Cake Recipe is the perfect all occasion cake.
Heavenly Honey Cake from Southern Living.

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Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Black Forest Cake

Course Dessert

Cuisine American, Southern

Keyword black-forest-cake, black-forest-cake-recipe

Prep Time 45

Cook Time 22

Cooling Time 2

Total Time 3 7

Servings servings

Calories 752kcal

Ingredients

Cake:
1 1/2 cups all purpose flour
2/3 cup dutch process cocoa powder or Hershey's dark cocoa powder
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
8 large eggs room temperature
1/3 cup unsalted butter melted and cooled
1 tsp vanilla extract
Cherry Filling:
4 cups frozen or fresh pitted cherries
1/3 cup granulated sugar
1/3 cup water
3 Tbsp kirsch or cherry liqueur
2 Tbsp cornstarch mixed with enough cold water to dissolve plus additional as needed
Simple Syrup:
1 cup granulated sugar
3/4 cup water
3 Tbsp kirsch
Frosting:
2 8 oz containers mascarpone cheese
1 quart heavy whipping cream
2 cups powdered sugar
1/2 tsp almond extract
Garnishes:
8 oz bittersweet chocolate bar or semi-sweet chocolate bar
12 fresh whole cherries with stems for garnishing (Or maraschino cherries with the stem)

Instructions

Preheat oven to 350°F. Spray two 8-inch cake pans with baking spray. Line the bottoms with parchment paper and spray with baking spray.
Cake: In a medium bowl use a whisk to sift together flour, cocoa powder, baking powder, espresso powder and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Mix on low, just to combine then increase the speed to medium-high and beat for 10 minutes or until the egg mixture expands, increases in volume and forms a ribbon when you raise the whisk from eggs. Check at 10 minutes and continue to beat another 5 minutes, if needed. (The eggs should be pale yellow)
Switch to the paddle attachment. On low speed, gradually add the flour mixture in thirds. Once all is added, drizzle the cooled butter and vanilla down the sides of the bowl. Stop mixing once combined so as not to deflate the eggs.
Use a rubber spatula and by hand gently fold the batter just to be sure all of the flour has been incorporated from the bottom of the bowl. Divide the batter evenly into the prepared pans.
Place the pans into the oven and bake for 22-25 minutes or until the top springs back when gently touched. Cool in the pan for 10 minutes, then run a spatula around the edge. Gently remove the cake layers to a cooling rack to cool completely.
Cherries: In a medium-size saucepan over medium heat, combine the cherries, sugar, water and kirsch. Simmer on low for 5 minutes, then thicken with cornstarch dissolved in water. You don't want to thicken too much or the cherries won't soak into the cake. Cool completely.
Simple Syrup: In a small saucepan, melt together the sugar, water and krisch. Bring to a boil for 1 minute cooking just until the sugar has dissolved, then remove from the heat. Set aside to cool.
Frosting: In a large bowl, use an electric mixer to whip the mascarpone cheese just until creamy. Add the heavy cream, confectioners' sugar and almond extract. Whip on medium-high speed until thickened and combined.
Chocolate Shavings: Use a vegetable peeler to shave the chocolate bar. Set aside.
Assemble the Cake: Use a serrated knife to slice each sponge cake into two layers. Place one layer centered on a cake stand or platter. Brush with 1/4 cup simple syrup. (Reserve the flattest layer for the top.)
Spread with 1/3 cherry mixture spread evenly leaving at least a 1/2-inch border. Top cherries with around 3/4-1 cup frosting. Gently spread to cover.
Repeat cake layers, simple syrup, cherries and frosting ending with the final flat cake layer.
Spread the top and sides with the remaining frosting, reserving some for piping the top. Press shaved chocolate onto the sides of the cake and in the middle of the top layer.
Pipe 12 swirls of frosting along the edge of the cake and decorate with 12 cherries.
Chill for at least 4-6 hours for the frosting to firm prior to slicing and serving.

Notes

Non-Alcoholic Substitutions– If you’d prefer to omit the alcohol use dark cherry juice, cherry syrup, or black cherry juice, in place of cherry liquor and kirsch.
Kirsch – You can replace kirsch with amaretto, brandy or maraschino liqueur.
Cherries – When thickening the cherries, they shouldn’t be thickened to the point of a pie filling or they won’t soak into the cake.
Whipped Cream Filling – This cake requires several steps to make, including making a whipped cream filling. If you want to take a shortcut you could use Cool Whip or a similar whipped topping in place of the heavy cream. You’ll need two 16 ounce containers to whip with the mascarpone cheese and you’ll have to adjust the amount of powdered sugar since whipped toppings are already sweet.
Cherry Filling Shortcut – The cherry filling in this recipe is super flavorful and classic to black forest cakes. If time is an issue, you could adapt using cherry pie filling, although it won’t have the same texture as homemade.
Why Whip the Eggs? Using this technique to make the cake layers results in a sponge-like cake texture and increases the volume. Use a stand mixer and let it do the heavy lifting.
Pan Options – If you’d prefer to bake four equal layers instead of slicing the cakes in half you can. Divide the batter evenly between four 8-inch cake pans and shorten the baking time. Thinner cakes will bake far more quickly.
Garnish – You can decorate the top with fresh sour cherries or maraschino cherries with the stems.

Nutrition

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