Deeply decadent, this cake combines a chocolate cake base with a mousse-like hazelnut and chocolate filling, topped with a layer of chocolate ganache. Hazelnuts mingle with caramel to create a perfectly salty, crunchy Hazelnut Praline. Makes 1 (6-inch) cake Makes about 2 cups Makes about 1 cup
The post Chocolate Hazelnut Praline Cake first appeared on Bake from Scratch.
Combining the complex flavors of warming spices and deep, caramelized brown sugar of speculaas shortbread cookies, this cake is anything but boring. Cookie butter can be found throughout the cake, making for the ultimate indulgent dessert. A silky Swiss meringue buttercream is swirled with rich, creamy cookie butter to create a wonderfully fluffy topping with […]
The post Cookie Butter Cake…
The classic vanilla cake base of this charming, bento-inspired miniature cake is speckled with cheery rainbow sprinkles and topped with a velvety almond-flavored Swiss meringue buttercream. Using a reverse-creaming method and a slightly lower baking temperature will help to reduce doming, ensuring you get to keep as much height (and delicious cake) as possible, even […]
The post Almond Confetti…
This recipe is a towering dream and boasts big coconut flavor and the dreamiest combination of textures...the end result speaks for itself. It is truly THE Coconut Cake."—Erin Jeanne McDowell, 2026 contributing editor
The post THE Coconut Cake first appeared on Bake from Scratch.
