Cinnamon Rolls have always been a favorite of mine. I have vivid memories of walking into Cinnabon after working with my grandpa, and I remember everything about those cinnamon rolls were spot on in my mind. The smell, the size, and how soft they were.
So when I came up with this recipe, I knew that they had to be somewhat similar to those cinnamon rolls from my childhood. And while those memories with my grandpa make those cinnamon rolls good, I think these might take the cake. And that’s saying a lot! So believe me when I say, YOU NEED TO TRY THESE!!!



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2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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Once you make these I would love to hear what you think about them!

This recipe is a fun spin off of my famous Chocolate Chip Cookies. You make the cookies as you normally would and then add in the graham crackers and marshmallows, and you’ve got yourself a super delicious, chewy and gooey cookie!!!

This recipe is definitely a must try!
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INSTRUCTIONS:
-Prepare baking sheets with parchment paper or Silicone mats.

-Preheat oven to 325°F

​-In a large bowl, add in the flour, baking soda, cornstarch, salt, and dash of cinnamon. Mix until well combined.

-In a mixing bowl, cream the butter and sugars together on medium/high speed for 2 minutes. The mixture should start to get fluffy and soft. You don’t want any clumps of butter.

-After you’ve creamed the butter and sugars, slow down the mixer and add in your vanilla extract, egg and egg yolk. Turn up mixer and mix for another 2 minutes on medium speed.

-After everything is well combined, slow mixer down to the slowest speed, and add in the dry ingredients.

-Add in your chocolate chips, graham crackers and marshmallows before the dry ingredients have fully mixed in. This will help avoid over mixing.

-Spoon out your desired size of cookie dough balls, and set 2” apart on your baking sheet with parchment paper or silicone mat. (I use a 3 oz cookie scoop.)

-Bake 3 oz cookies for 9-11 minutes. Or until you start to see a tiny bit of golden color on the cookie. Don’t over bake!! These cookies are made to be soft, chewy and gooey.

-Let cookies cool for 5-10 minutes and enjoy!

I made this delicious Chocolate Chip Cookie Dough inspired cake the other day, and it was one that I had to share. It was so good and I know that so many of you will love it as well.

For this cake, you start with 3X Chocolate Cake layers and Chocolate Chip Cookie Dough Cake layers. The layers are then filled with my Semi-Sweet Chocolate Ganache, Cookie Dough Buttercream and Edible Cookie Dough. (It's delicious!!!)

3 Cups Cake Flour
2 1/2 Cups Granulated Sugar
3/4 Cup Dark Cocoa Powder
3 tsp Baking Soda
1 1/4 Baking Powder
1 1/2 tsp Salt
1 1/2 Cup Milk
3/4 Cup Vegetable oil
5 Lg Eggs
1/2 Cup Hot Water
1 1/2 tsp Vanilla


CAKE BAKING INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, and Salt. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

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INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
1 1/2 Cup Granulated Sugar
1 1/2 Cup Brown Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk
1 1/2 Cup Mini Semi Sweet Chocolate Chips

TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

CAKE BAKING INSTRUCTIONS:

1. Preheat your oven to 325 degrees F.

2. Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

3. In a medium sized mixing bowl, whisk together the cake flour, baking powder, and salt. Mix until well combined. Set aside.

4. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugars for 3 to 5 minutes on medium-high speed.

5. The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the vanilla extract and mix until incorporated.

6. Add in vegetable oil. Mix well and incorporate.

7. Add in Greek Vanilla yogurt OR sour cream. (NOT BOTH) Mix well.

8. Slow the mixer down as much as possible, add in 1/2 of the of the dry ingredients.

9. Add 1/2 of the milk. Let mix for 40-60 seconds.

10. Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

11. Take bowl off of the mixer, and stir in the chocolate chips by hand.

12. Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

13. Place in over to bake at 325°F for 32-36 minutes.

14. To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done. If the cake is still under baked, the center of the cake will start to sink. So make sure that your cake is done before taking it out.

15. You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

16. Place cake layers in the freezer for 4-6 hours.

**After cold and solid, it’s time to decorate!

INGREDIENTS:
-2 Cups SOFT, UNSALTED BUTTER
-1.5 tsp CLEAR VANILLA 
-3-4 to 1 Cup HEAVY WHIPPING CREAM
-7 Cups POWDERED SUGAR (2 lb bag)


INSTRUCTIONS:
1. Cream the butter with the paddle attachment. Cream on medium/high speed for 2-5 minutes. (Until creamy peanut butter consistency)
   2. Add your vanilla extract to creamed butter. Combine and mix.
4. Turn your mixer to the lowest speed. Add in your entire measurement of powdered sugar to the mixer.
5. Start adding 1/4 Cup increments of heavy cream. I like to recommend only using the heavy cream AS NEEDED. After 1-2 measurements of cream, up the speed on your mixer to medium/high speed. (Do not add more than needed. If you add too much cream your frosting will become soupy.)
6. Once you have hit your desired consistency, take mixing bowl off of mixer, and mix frosting with a wooden spoon. (This will release any extra air bubbles from your frosting and smooth it out a bit more. It works magic!)


7. I use my frosting within a few hours of making it. To keep it fresh, put into airtight pastry bags, or an airtight container to keep soft. Frosting can be refrigerated or frozen for future use.

This cake was inspired by the one and only "Nutterbutter" Cookies. Those cookies were one of my favorite treats growing up, and I was really craving something along those lines this weekend. So I decided to take some of my all time favorite cake and frosting flavors and put them together to create something delicious. It turned out so yummy, and so I had to share it with you guys ASAP!
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INGREDIENTS:

3/4 Cup Heavy Cream
1.5 Cups White Chocolate Chips
1 Tsp Vanilla extract

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Instructions: 
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.
-Pour your chocolate over the very hot Heavy Cream,
-Let cream and chocolate sit for 3-5 minutes before mixing.
-Mix until fully incorporated. Your ganache should become thicker the longer it sits and cools. So let it cool completely before using.

INGREDIENTS:
2 C Soft, Unsalted Butter 
1 1/2 C Creamy Peanut Butter
3 lbs Powdered Sugar 
1 1/2 tsp Vanilla Extract 
1 C - 1 1/2 C Heavy Cream

Instructions: 

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until creamy. (Make sure there are no clumps) 
2. Once creamy, add in peanut butter. Mix until fully incorporated.
3. Turn mixer down to low speed and add in your vanilla extract
4. Add in all of your powdered sugar, let mix for about 1 minute. 
5. Scrape down bowl to make sure everything is incorporated. 
6. Add in your heavy cream and mix for about 5 minutes or until creamy. (Add cream AS NEEDED. Don’t use all of it if you don’t need it. Too much cream will make your frosting runny) 
7. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish. 

-For this cake, I started with my frozen vanilla cake layers and filled those cake layers with my creamy peanut butter buttercream and white chocolate ganache. And for every other cake layer I also added some of my Vanilla Buttercream, and filled the center with peanut butter buttercream.
the Vanilla Buttercream is completely optional, but I feel it helped balance out the flavors well.

​-Here is the recipe for my VANILLA BUTTERCREAM just in case you would like to add that to your cake.

-For a bonus topper, you can crush up some “Nutterbutter” cookies and sprinkle those inside some of the cake layers. These cookies will soak into the frosting well, but some will stay crunchy to add a fun crunch to soft cake.

-After filling the cake layers, I crumb coated the cake (first layer of frosting) with the Peanut Butter Frosting

-Once you’ve applied the the first layer of frosting, place in freezer to allow the frosting to set and harden. This should take about 10-15 minutes.
-After this, I applied the rest of the White Chocolate Ganache for the final layer to coat the cake. I topped it with small rosettes made with the peanuts butter buttercream, and placed mini Nutterbutter cookies on every other one.

This was such a fun cake to create. I love my Chocolate Peanut Butter cake, and so switching it up and using the vanilla cake was a good change up. If you are a Peanut Butter fan, this is definitely a cake to try!

If you do end up trying this cake recipe, I would love to hear and see how it went for you! Tag me in your creations @theblondewhobakes on Instagram and TikTok.

This cake has been my most requested cake and recipe for the past 2 years.
Ever since I started making this flavor, I knew I had something special going with it. And so after 2 years of working with this recipe, I have finally decided it is good enough to share with you!

This cake is made with my super delicious and moist Vanilla Cake layers. Filled with Biscoff Cookie Butter, White Chocolate Ganache, Biscoff Buttercream and Biscoff Cookie Crumbs.

After filling the cake, I crumb coat the cake with the extra White Chocolate Ganache.

Freeze the cake with crumb coat for 30+ minutes.

After crumb coat has set, I will cover the cake with the Biscoff Buttercream.

Cover the base with Biscoff Cookie Crumbs.

Apply a Biscoff Cookie Butter Drip. Then place in freezer again for 15-30 minutes to help set the drip.

Once cake is cold and drip has set, I apply rosettes to the top of the cake with a Wilton 1M piping tip and the Biscoff Cookie Buttercream. And for the final effect, I break Biscoff Cookies in between each rosette.
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For a little something extra, sprinkle some Biscoff Cookie crumbs over the top and you’ve got yourself a very delicious and beautiful “Biscoff Cookie Butter Cake”.

I know you are just here for the recipe, so let’s get to it!

​Vanilla Cake Recipe
By: The Blonde who Bakes

Ingredients:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream (Not both)
1 Cup Milk


Tools needed:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
3 Cake Pans (6” cake pans or 2 - 8” pans)

Baking Instructions:
-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

INGREDIENTS:
:2 Cups Soft Room Temperature, UnSalted Butter
14 oz (1 can) “Lotus” Biscoff Cookie Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Once Butter is creamed, add in the full amount of Biscoff Cookie Butter. Mix for about 2 minutes on medium high speed.
3. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
4. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
5. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
6. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
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INGREDIENTS:

3/4 Cup Heavy Cream
1.5 Cups White Chocolate Chips
1 Tsp Vanilla extract

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Instructions:
-Boil the Heavy Cream in a small sauce pan
Once boiling, remove from heat.
-Pour your chocolate over the very hot Heavy Cream,
-Let cream and chocolate sit for 3-5 minutes before mixing.
-Mix until fully incorporated. Your ganache should become thicker the longer it sits and cools. So let it cool completely before using.

​Extra Information about this cake:

For an added Biscoff Flavor experience, I recommend using the Biscoff Cookie Butter as another filling to the cake along with the White Chocolate Ganache, Biscoff Buttercream and Biscoff Cookie Crumbs.
​So when you prep for this cake, I recommend you get 3- 14oz containers of the Biscoff Cookie Butter.

Once you have layered your cake with those delicious fillings and frostings, freeze your cake after your final coat of frosting,
Once your cake is cold again, apply a Biscoff Cookie Butter Drip, and Biscoff Crumbs at the base. Freeze again to set the drip, freeze until it is not sticky anymore.
Take out of freezer and apply rosettes with your Biscoff Buttercream. And top off the design with some Biscoff Cookies.


If you’d like to see how I put this cake together, I have it linked on this post to my Instagram and TikTok pages.

Brownies were the first thing I ever made in the kitchen with my mom and grandma over 30 years ago now. Back then, it was a simple brownie box mix to keep it simple for me, but I just remember that every Sunday, we would always make brownies and that was my job. It was something I always looked forward to, and when I was finished mixing the batter I would purposefully “forget” to put all of the batter in the pan to bake… I would save myself some extra batter to lick off the spoon and that was almost better than eating the fully baked brownies.
Today, they are still one of my favorite things to make and eat. My 3 kids now help me in my kitchen, and lick the spoon just like I used to so many years ago when I was growing up.

I am sharing my favorite fudgy/chewy brownie recipe.
This is a very decadent chocolate taste, and will definitely give you a chocolate fix if that’s what you’re going for.

2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

​Ingredients: 
2 1/2 Cups Heavy Whipping Cream 
1 Cup Semi Sweet Chocolate
1 Tbsp E-Z Gel (Gelatin)
3/4 Cup Powdered Sugar
1 tsp Vanilla Extract
1/4 tsp Salt

INGREDIENTS:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract



INSTRUCTIONS:
1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).

INGREDIENTS:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

INSTRUCTIONS:
1. Boil the Heavy Cream in a small/medium sauce pan.
2. Once boiling, remove from heat.
3. Add your chocolate to the boiling cream. Let it sit for 2-3 minutes.
4. Mix until fully incorporated. (Should take 3-5 minutes). It should be a smooth, creamy finish.