Cake Batter Chocolate Chip Cookies From Scratch Recipe
If you’re anything like me, you’re obsessed with freshly baked chocolate chip cookies. Obsessed. Could you tell? I like my cookies a little crispy and golden around the edges, soft and chewy in the middle, and PACKED with chocolate.
I also LOVE funfetti cake. Which is why I created this cake batter-cookie hybrid with lots of chocolate, sprinkles, and that buttery golden yellow cake taste (without using a cake mix).
What gives these Cake Batter Chocolate Chip Cookies that cake batter taste without the cake mix?
Three simple extracts that, when combined, become a magical funfetti taste twin. Vanilla extract, almond extract, and butter extract (you can find all three of these at virtually any grocery store) all come together in this recipe to create cookies that taste just like cake batter.
If you’re not a fan of almond extract, have no fear. It won’t stand out on it’s own at all.
Also necessary in this recipe? SPRINKLES.
Lots of sprinkles ????.
Enjoy, friends!
Chocolate Chip Zucchini Banana Bread Recipe
This chocolate chip zucchini banana bread recipe is devilishly good. You’d never guess that it was full of fruits and veggies with no added…
DoubleTree Hotel Chocolate Chip Cookie Recipe
Here’s the story behind these famous cookies:
In the early ’80’s, many hotels gave treats (like fresh baked cookies) to their VIP guests. But DoubleTree (Hilton) Hotel decided they wanted to make each one of their guests feel like a VIP by offering every single one of them a freshly baked, monstrous chocolate chip cookie.
Every DoubleTree by Hilton hotel follows this exact recipe and bakes fresh cookies for their guests every single day, all over the world! Apparently, they also spread good cheer by donating these cookies to community members like fire fighters, homeless shelters, doctors and nurses, and orphanages. Isn’t that sweet?
Another Yellow Birthday Cake with Chocolate Frosting Recipe
I took my favorite homemade yellow cake and made it better.
I am particularly excited about this cake, because…. IT’S MY BIRTHDAY!
And I like my birthdays. A LOT.
So, in celebration of my very favorite day of the year, I’m sharing my very favorite birthday cake: yellow cake with chocolate frosting and lots of sprinkles!
I’ve actually shared this cake before. Here.
But I’ve made some upgrades to the cake recipe, so that it’s moister, softer, and fluffier! And I couldn’t use the same chocolate frosting as before. That particular frosting was made to be EXTRA creamy. Which is amazing. But it doesn’t work quite as well on a stand-alone layer cake. I needed to make a chocolate buttercream that could hold it’s own for this cake.
Let’s talk about this cake.
Hopefully, you guys know by now that I put the SIMPLICITY of a recipe at the top of my priority list before I post something new. It’s important to me that all of my recipes are completely do-able in a REAL LIFE chaotic, busy, never-enough-time, at-home setting.
In 99% of my recipes you will NOT find much chilling, softening, sifting, or anything else that is time consuming. With that being said, I hope you’ll trust me when I tell you something like this…
The ingredients that go into the batter of this cake must be brought to room temperature. I wish I was joking. But after umpteen hard and dry yellow cakes, I’ve finally conceded the fact that I have to let all the cold ingredients come to room temp before whisking up the batter.
If you plan it right, it’s really not a big deal. Set the stuff on the counter early morning or even the night before and you’re ready to go a few hours later. And great news– you can actually just melt the butter! So that’s one less cold ingredient you have to worry about.
Just promise me you’ll wait for the ingredients to come to room temp. If you’re desperate for a quick cake, use a mix. I won’t judge you. But don’t rush this recipe!
I could not believe the difference it made to simply let the ingredients come to room temperature before mixing. The cake was moister, fluffier, and downright yummier than any other from-scratch yellow cake I’ve ever made before!
And that chocolate frosting is everything. I don’t know what it is about yellow cake and chocolate frosting, but I just don’t think it gets any better than that. The only thing I would dream of adding is a gigantic scoop of vanilla bean ice cream!
Enjoy 🙂 And Happy Birthday to all the rest of you July birthdays out there!!
Cake Batter Fudge Recipe
No thermometer needed for this easy fudge! All you need are a few simple ingredients and a love of sprinkles.
It’s been way too long since I posted a Funfetti recipe! I looked it up. It’s been over a month. And I haven’t made any fudge since Christmas!
So, yeah. This cake batter fudge was absolutely necessary.
Especially because I’m a fudge-all-year-round kinda girl. I L-O-V-E fudge.
I know making fudge can be kind of intimidating. But no need to worry when you’re here. On Something Swanky, we pretty much exclusively adhere to only shortcut fudge-making methods.
Not that I mind using a candy thermometer here or there. But when it comes to fudge, I just feel like there are so many really, really good EASY fudge-making methods, that I feel like any kind of complicated recipe is just totally unnecessary.
This recipe for cake mix fudge was really popular a few years ago, but I never got around to it for some reason. It’s always been nagging at me in the back of my mind, and I’m so thrilled that I finally tried it! It is insanely easy and SO good.
And by easy, I mean c-r-a-z-y easy. Like… melt some butter, mix some stuff, and pop it in the fridge. That’s pretty much all there is to it.
Just be sure to be gentle when you mix in the sprinkles, and don’t add them until the very end! Sprinkles tend to bleed their colors in warm mixtures, which can look kind of messy in this fudge. Still tastes good though, so no worries if yours bleed a little bit ????.
Enjoy!
Banana Cake with Chocolate Cream Cheese Frosting Recipe
This is the best banana cake! It’s simple to whip up, starting with a mix, and is supremely moist and flavorful. The chocolate cream cheese frosting is amazing too 🙂
We always, always have old bananas on the counter. Mostly because every time I go to the grocery store, I get all fired up about eating more fruits and vegetables and buy out the produce department. And then, I’m ashamed to admit, a lot of it just sits around for the rest of the week… not getting eaten. Oops!
Thank goodness, old bananas are a LOT easier to rescue than, say, slimy old green beans. ????
I’ve been wanting to make a banana cake that starts with a cake mix. I love the concept of just throwing a few ingredients into the bowl and whipping up a perfectly soft and fluffy cake. I’ve never been one to shy away from a cake mix, and I’ll say it again: I love that you know what you’re getting with a mix.
You know the cake is going to be soft, fluffy, moist, and flavorful. It’s just so reliable! You know the texture is going to be good and that it’s going to bake up just right. I’ve yet to use a cake mix and be disappointed.
So it’s no surprise that this recipe ended up being a slam dunk.
🍌🍌🍌 CELEBRATE BANANAS with us: our favorite Banana Bread Recipes 🍌🍌🍌
All you need is a yellow cake mix, a 2-3 bananas, and a few other simple ingredients. It bakes up beautifully in less than 30 minutes, and it tastes AMAZING. Perfectly sweet with a serious banana flavor.
And the chocolate cream cheese frosting... omg.
I almost made just a regular cream cheese frosting. Which would have been good, I’m sure. But chocolate was for sure the right call to go with banana. Although… isn’t chocolate always the right call??
I hope you enjoy every bit of this cake as much as we did!
Death By Chocolate Zucchini Cake Recipe
???? chocolate cake.
???? chocolate chips inside the cake.
???? chocolate ganache.
???? more chocolate chips on top of the ganache.
This is a MAJOR chocolate experience you guys.
And the best part is: you’re totally getting in your veggies! Not that you’ll even notice.
You won’t believe there are TWO WHOLE zucchinis in there! And you know what they say– you need 5 servings of fruits and vegetables a day. So, basically, that means you need 2 and a half cakes per day. Which seems reasonable. Amiright? ????
That ganache is practically a superfood on it’s own.
I mean, just look at that! Does anyone else get all ???? ???? ???? watching ganache drip down the side of a cake? Be still my heart!
Ganache is so simple to make. I actually wrote a whole post about it here (which I plan to update soon, in fact. But it’ll do for now). It just takes two simple ingredients: chocolate and heavy cream. I usually nuke it in the microwave in 30 second increments until everything is warm and melty and stirs smooth. But it’s probably a little safer to make it over medium heat on the stove top if you don’t work with chocolate much, just to avoid burning or seizing it.
This cake is seriously a dream come true. You are going to be obsessed with it!!
Raspberry White Chocolate Muffins Recipe
Super soft and fluffy muffins filled with juicy raspberries and creamy delicious white chocolate. Raspberries + white chocolate make me go weak in the…
S’mores “Crack” Graham Cracker Toffee Recipe
Crunchy, sweet, and easy brown sugar toffee made with graham crackers smothered in milk chocolate and topped with mini marshmallows. Better than campfire s’mores!…
White Chocolate Rice Krispies Treats with M&Ms Recipe
These White Chocolate Rice Krispies Treats with M&Ms are super easy, gooey rice krispie treats with M&MS and a white chocolate drizzle.
Since the beginning of summer vacation, my kids and I have been on a major rice krispie treat kick. We buy the mega box at Sam’s club, and lasts us about a week (although, I suspect my husband is going through them faster than the kids are).
Basically, we really heart rice krispie treats.
And this is the MacDaddy recipe of them all. Insane gooey-ness. M&Ms. And a white chocolate drizzle on top. These White Chocolate Rice Krispies Treats with M&Ms are my hands down favorite rice krispie treat of all time (and that includes, Biscoff RKT, Toasted Marshmallow RKT, and Butterfinger Butterscotch RKT— all of which are hard to beat).
There is something about this flavor and texture combo that is just so right, know what I mean?
If you like rice krispie treats, you are going to flip for these! Added bonus: *NO BAKING*
Because it is waaaaaaaaaay too hot for that nonsense. Turn off the oven and dig into these instead! Woot!
Making White Chocolate Rice Krispies Treats with M&Ms
Making White Chocolate Rice Krispies Treats with M&Ms is a simple and fun way to create a colorful, sweet snack that’s perfect for any occasion. Start by melting together butter and miniature marshmallows in the microwave, stirring until the mixture is smooth and creamy. This step takes just a few minutes, and the gooey marshmallow blend will form the sticky base that holds the treats together.
Once the marshmallows are fully melted, mix in the Rice Krispies cereal, ensuring that each piece is evenly coated. The key to adding the M&Ms is to fold them in gently—this helps prevent the candies from cracking or the chocolate from melting too much, preserving the bright, festive look of your treats.
After the mixture is ready, press it gently into a parchment-lined or well-greased 9×9 baking dish. It’s important not to press too hard, as you want the treats to remain light and chewy. Allow the mixture to cool for about 30 minutes, or until it’s firm to the touch and no longer warm.
Once set, cut the treats into bars and drizzle them with melted white chocolate for an extra layer of sweetness. For a final touch, top with additional M&Ms to make your treats even more vibrant and fun. These White Chocolate Rice Krispies Treats with M&Ms are not only easy to make but also a hit with both kids and adults alike!
Enjoy 🙂
Cookies & Cream Baked Chocolate Donuts Recipe
Moist chocolate donuts that are baked instead of fried, topped with a sweet glaze and Oreo crumbles.
Happy Thursday! It’s almost the weekend, which I think calls for donuts!!
I’m obsessed with donuts. Cream filled, chocolate frosted, sprinkled, glazed, baked, fried, whatever. If it’s a donut, I want it. These baked chocolate donuts with a glaze have an especially soft spot in my heart. I love the texture– they’re a little bit crispy around the edges, just like a fried donut, but soft and airy on the inside. So much perfection in one little breakfast food!
Today, I’m taking my favorite chocolate donut recipe, and cranking it up a notch by coating the glaze in Oreo cookie crumbles and adding a drizzle of cream cheese frosting to top it all off.
These donuts are incredibly simple to make. The ingredients are simple and straightforward, stuff you have on hand. And the mixing and baking process is a breeze as well. Basically, what I’m saying is that you can have homemade chocolate donuts in about 20 minutes.
Which I think we can agree is something we allllllllll need. ????
I hope you enjoy this recipe as much as we do!
Salted Caramel Oreo Ice Cream (No Churn) Recipe
Homemade Cookies & Cream ice cream swirled with salted caramel and fudge. No machine required! Remember when I was OBSESSING over this new 2-ingredient…
Cookies & Cream Chocolate Layer Cake Recipe
Two layers of rich, chocolate Oreo cake with a fudgy chocolate buttercream and Oreo crumbles on top, this Cookies & Cream Chocolate Layer Cake is to DIE FOR.
Today I’m bringing you a ridiculously indulgent Cookies & Cream Chocolate Layer Cake filled with Oreos and chocolate buttercream and topped with even more cookies! It’s a chocolate cookie lover’s dream come true. And *omg*, saying that it’s GOOD doesn’t even begin to cover it.
This recipe combines my very favorite, ultimate go-to chocolate cake recipe with my favorite chocolate buttercream. So you know it’s going to be amazing.
In addition to being uber amazing, this cake was my chocoholic two-year-old son’s birthday cake this year.
Can I just take a second to say, what the what???? How on earth is my sweet baby two years old?! I know for a fact that I didn’t give him permission to get that old. Man, I miss my sweet little baby! ????
Annnnnnnnyway. Since it was his birthday cake, and the day was kind of crazy, I didn’t get around to taking pictures of the cake sliced. So you’ll have to make do with pictures of the outside of the cake and use your imagination a bit on the inside, so sorry!
It looks a lot like the slice of cake in this post. But picture more Oreos.
Take my word for it, this cake is totally something you need in your life.
Enjoy!
Apple Pie Bread Pudding Recipe
Cozy, warm, delicious bread pudding piled high with a homemade apple pie filling and buttery streusel on top.
This post is sponsored by King’s Hawaiian.
Now THIS is the ultimate bread pudding! Made with sweet melt-in-your-mouth , brown sugar, FOUR eggs for a custard-like texture, homemade cinnamon-spiced apple pie filling, and a buttery cinnamon streusel to top it all off.
It makes a large 9×13 dish FULL of apple pie and ooey-gooey bread goodness.
Remember how we talked about the magic that happens when you bake King’s Hawaiian bread? All that real butter goodness inside makes them become ridiculously soft and pillow-like. These Sticky Buns made with Sweet Rolls are unreal. They literally melt in your mouth.
Same thing with this bread pudding. The layer of egg-y, custard-y bread at the bottom is so sweet and soft, it really feels like it just melts in your mouth.
You’ll start by cubing the bread. I used the big loaf of , but you could also cut up King’s Hawaiian rolls or buns if you have those on hand. Make the custard and pour it over the bread, and just let the bread soak it all up while you move on to making the pie filling and streusel topping.
The pie filling is SO easy (no stovetop required)! It’s simply sliced apples coated in a sugar/flour/spices mixture.
Next, you’ll spread the bread pudding in the prepared baking dish, and then layer the apples on top of the egg-y bread.
Now the streusel topping! Do you love streusel as much as I do? What’s not to love?? Brown sugar, cinnamon, and lotsa butter. It really takes this bread pudding to the next level. Cut the COLD butter into the other ingredients until it’s nice and crumbly and sprinkle over the apples.
Bake it all up until it’s golden delicious and a little bubbly on the sides. You can top this with whipped cream, ice cream, or even some caramel sundae sauce. No matter how you eat this, it’s going to make you feel all warm and cozy from head to toes!
Fourth of July Red, White, and Blueberry Cheesecake Trifle Recipe
The 4th of July is all about celebrating freedom, unity, and the vibrant spirit of America. And what better way to honor this patriotic…
4th of July Piñata Cake Recipe
We’ve got the 4th of July cake recipe of your dreams right here! Fun and festive red (and blue) velvet layers of cake complete…
A Better No Churn Ice Cream (and Frozen Yogurt) Recipe
This is THE PERFECT no churn ice cream recipe thanks to a secret ingredient. It’s just two ingredients (like the other famous no churn recipe), but this one has a way better texture, and it’s not overly sweet! It seriously tastes and feels JUST LIKE real ice cream.
YOU GUYS!!
I am so so so so sososososoooooooooooooooooo crazy excited to share this recipe with you today.
Did I mention I’m pretty pumped?? I’m SO pumped.
Why? Because I FINALLY have a two-ingredient, no-churn (read no machine required!) homemade ice cream that really, truly, 1000% tastes like ice cream. Really!
Have you ever made 2-ingredient, no churn ice cream like this? It’s fine. I mean, I liked it well enough when I thought that was all there was. That you couldn’t make anything better with just two ingredients and no ice cream machine. Back when I thought you had to settle for an overly-sweet-sort-of-weird-texture kind of ice cream. Back when that was all there was, it was good enough. It was maybe even kind of great.
But ohhhhhhhhhh, how wrong I was, my friends.
It turns out there is so much more to no-churn ice cream life than we thought there was!!
Okay, so what were the problems with the old recipe? Primarily two things: 1) it was WAY too sweet. Especially if you used the Cool Whip shortcut (guilty). And 2) it had sort of a weird texture as it melted. Because it never really melted down to a liquid… it was more of a semi-solid. Which was weird.
How do we fix that?
Well, for starters, we need an ingredient that balances out the sweet from the sweetened condensed milk. And secondly, we probably don’t need to add another thick ingredient like whipped cream!
Enter the magical secret ingredient: SOUR CREAM.
The answer was there the whole time! So unassuming and subtle, just sitting there in the refrigerator waiting for us to notice. Waiting for us to realize that when sour cream mixes with sweetened condense milk and freezes…. BAM. Ice cream! And not just any ice cream– good ice cream.
Way good ice cream, you guys.
Want to know what else is cool about this recipe?? You can actually substitute nonfat Greek yogurt in place of the sour cream. YES!!!! Isn’t that amazing?
Be forewarned, it does get ever-so-slightly (and I do mean only slightly) icier than the version with sour cream. But still– I think that’s totally worth it for an easy homemade frozen yogurt that does actually have some nutritionally redeeming qualities, amiright?!
So, what do you think? Is anyone else as excited about this revolutionary recipe as I am?? Because I’m literally still flipping out over this. I want to go make eleventy bajillion flavors of no churn right now. Imagine the possibilities now that easy homemade ice cream doesn’t suck! WOOT!
Strawberry Jell-O Poke Cake Recipe
This is the ultimate summer cake! White sheet cake soaked through with strawberry Jell-O, and smothered in Cool Whip. No bake perfection 🙂 **Originally…
Red, White, and Blue Poke Cake Recipe
Cool and creamy and SUPER EASY Red, White, and Blue Poke Cake is perfect for your 4th of July dessert! It’s been way too…
Salted Caramel Apple Pie Bars Recipe
All the goodness of Salted Caramel Apple Pie in much easier bar form! My two favorite holidays of the year are Thanksgiving and the…
Easy Ice Cream Cookie Cake Recipe
Here’s how to make a super simple and delicious cookie dough ice cream birthday cake!
Summer is in full force around here! Swim lessons, air conditioning, hot leather seats sticking to your legs in the van, and daily ice cream runs.
Plus, in our house, summer = all.the.birthdays!!!
So I figure this easy ice cream cake is super appropriate.
Let me break down these layers for you:
????Sara Lee pound cake (it’s in the frozen section)
???? Vanilla ice cream
????Homemade eggless cookie dough recipe for one 🙂
???? Rainbow Chips (Wilton)
???? Hot fudge or chocolate syrup or chocolate ganache or whatever else you want on top!
That’s it!! How easy is that??
And really, you could use any flavor of ice cream you wanted to. I’m a vanilla girl, but I can think of plenty of other flavors that would be delicious in this cake. Cookies & Cream, chocolate peanut butter, or chocolate chip just to name a few!
Can you see those huge chunks of cookie dough in the ice cream? That’s my favorite part. I’m such a cookie dough snob when it comes to ice cream. I like knowing that I made the cookie dough in this dessert. And I like that I can make the dough a little softer if I want (I don’t like really hard chunks of dough in my ice cream) by simply adding a little more milk to the recipe.
This cake is so easy and SO good. I love that it doesn’t take a ton of effort. Outside of making the cookie dough (which is easily done with just a small bowl and a fork– no mixer required!), there’s hardly any hands on effort required here.
So what are you waiting for? You’re just a few minutes away from the yummiest ice cream cake you’ve ever made! Happy Summer!
4th of July Berry Pie Recipe
Super simple filling bursting with juicy berries, buttery pie crust, and the 4th of July. What else could you possibly need? I am actually not much of…
Strawberry Shortcake Donuts Recipe
Dricoll’s has been the strawberry in everyone’s shortcake for more than 100 years, which makes them the perfect inspiration for this recipe! I worked in collaboration with Driscoll’s Strawberries to develop a unique strawberry shortcake recipe and have received compensation accordingly. Opinions expressed are always my own.
Summertime is practically here! Can’t you just feel it?? This time of year is just so intoxicating, so full of sunlight and flower buds. It’s like walking into a big hug after a long and dreary winter, followed by a very wet spring.
In between packing what must be thousands of boxes (okay… it’s closer to, like, 12) and move prep, we’ve been trying to soak up every moment of this new found sunshine! We’re taking nature walks, catching butterflies, running in the sprinklers, and eating lots and lots of strawberries.
Like…. gazillions of strawberries.
I think strawberries may be the real reason I fight to get through the winter at all. And when strawberry season comes, I’m eating them with every meal and every snack in between.
Like every other strawberry lover on the planet, I’m pretty crazy about strawberry shortcake. Besides being utterly delicious and a versatile flavor combo, strawberry shortcake is also classic and timeless. It’s an iconic American dessert, and I find the sheer patriotism of it as appealing as anything else. Did you know that Americans have been feverishly eating strawberry shortcake for over 100 years? And Driscoll’s has been growing beautifully plump, ruby red strawberries for just as long!
Strawberry shortcake has taken on many forms throughout the decades. Sometimes the variations are as simple as switching up the cake part and using a spongecake (like the ones you see in the grocery stores by the strawberries) or pound cake instead of a traditional sweet biscuit. Others are more creative and incorporate the flavors into desserts like ice cream or crepes!
I wanted to get a little creative with this recipe but also incorporate some tradition at the same time. Classic, old-school, southern-style strawberry shortcake is made with a biscuit (sort of like this blueberry shortcake I posted). Using biscuits happen to be my favorite way to eat this dessert, so I knew I didn’t want to deviate from that route.
As I started thinking about the different ways you can use biscuits in dessert-making, strawberry shortcake donuts became this blaring, neon sign in my mind as the perfect way to combine both tradition and creativity! By simply frying the biscuit dough, instead of baking, a classic strawberry shortcake goes rogue and becomes a donut. You can fry made-from-scratch biscuit dough or use refrigerated biscuit dough like I did for a delicious shortcut!
One more thing before you head to the kitchen… it’s a little obvious, but it’s worth saying anyway: be sure to buy the very best strawberries for the very best tasting donuts. Driscoll’s has been the strawberry in everyone’s shortcake for over 100 years, and there’s a reason– they’re the best!