Lauren's Latest

Easy Cornbread Stuffing Recipe for Thanksgiving

Katie — Tue, 01 Sep 2026 13:14:41 +0000

This Easy Cornbread Stuffing Recipe is packed with classic Thanksgiving flavor. Buttery cornbread, fresh sage, and tender vegetables bake together until golden on top. Made with my homemade cornbread and fresh sage, it has that classic Southern cornbread dressing flavor I always look forward to. If you like a little meat in your stuffing, try my Cornbread Sausage Dressing.

Quick Summary

Difficulty: Beginner

Why you’ll love it: Savory, comforting, and packed with classic Thanksgiving flavor.

Time: 45 mins

Good for: Thanksgiving turkey, roast meats, gravy, holiday sides

Freezer-friendly: Yes

Is it Stuffing or Dressing?

Some people call this side dish dressing while others call it stuffing. The reason is that a stuffing recipe is usually stuffed inside the raw turkey and cooked along with it, while dressing is the version of stuffing that is baked outside of a Thanksgiving turkey and in a casserole dish.

So technically this is a dressing recipe, but for simplicity and for consistency with my other stuffing recipes, I’ll call this dish, stuffing throughout the post.

Fresh Herbs Vs Dried Herbs

Fresh and dried herbs can both work well, but they have a few differences. Fresh herbs have a lighter, more aromatic flavor, while dried herbs are more concentrated and convenient to keep on hand.

As a general rule, use 3 times as much fresh herbs as dried when substituting. For this recipe, 1 tablespoon of finely chopped fresh sage can be replaced with 1 teaspoon of dried sage.

For more recipes made in a casserole dish and perfect for Thanksgiving or Christmas. Try these delicious side dish recipes: Buttery Corn Casserole , Easy Sweet Potato Casserole, and Green Bean Casserole.

Ingredients Notes

Here’s everything you’ll need to gather to make this cornbread stuffing recipe:

Butter: Used to sauté the veggies and add a little extra richness.
Onion: Finely diced for a mild sweetness and savory flavor.
Celery: Adds a fresh flavor and a bit of texture.
Prepared pan of cornbread: Crumble a 9×13 pan of homemade or store-bought cornbread for the base.
Poultry seasoning: Gives the stuffing that classic Thanksgiving flavor.
Fresh sage: Adds an earthy, herby flavor; use 1 teaspoon dried sage if preferred.
Chicken stock or turkey stock: Keeps the stuffing moist and flavorful.
Eggs: Help bind everything together while it bakes.
Salt and black pepper: Add seasoning and bring all the flavors together.

How to Make Cornbread Stuffing

For the full recipe with exact measurements, check the printable recipe card below. Here’s a quick look at how to make this easy cornbread stuffing.

Step 1: Heat the Skillet

Place a large skillet over medium to medium-high heat and let it get hot.

Step 2: Sauté the Vegetables

Add butter to the skillet, then stir in the diced onion and celery. Cook for about 7 minutes, or until the vegetables are tender, then season with salt and pepper.

Step 3: Prepare the Baking Dish

While the vegetables cook, preheat the oven to 350°F. Grease a medium casserole dish with butter and set it aside.

Step 4: Add the Cornbread

Take the skillet off the heat and transfer the sautéed vegetables to a large mixing bowl. Crumble the prepared cornbread over the vegetables.

Pro Tip: Make the cornbread ahead of time so that’s not taking up precious Thanksgiving Day time!

Step 5: Season the Stuffing

Add the poultry seasoning, fresh sage, salt, pepper, and half of the chicken stock. Give everything a good stir so the cornbread starts soaking up the stock.

Make-Ahead Tip: Make the cornbread a day ahead and leave it uncovered in a large bowl or on a baking sheet so it can dry out slightly. You can also assemble the stuffing the day before, cover the baking dish tightly, and refrigerate until you’re ready to bake it the next day.

Step 6: Mix in the Eggs

Crack the eggs into a small bowl and whisk until combined. Pour them into the cornbread mixture and stir well.

Step 7: Add More Stock and Transfer

Pour in the remaining chicken stock, adding only as much as needed for a moist mixture. Spoon the stuffing into the prepared casserole dish and spread it out evenly.

Step 8: Cover and Bake

Cover the dish with foil and bake at 350°F for about 30 minutes. Serve warm and enjoy!

Tips for the Best Cornbread Stuffing

Dry out the cornbread: Slightly stale cornbread works better than fresh because it can absorb the stock without turning mushy.
Don’t overmix: Stir just until everything is evenly combined so the cornbread keeps some texture.
Taste before baking: After adding the seasonings and stock, taste the mixture and adjust the salt and pepper before it goes into the oven.
Watch the moisture level: If the mixture looks dry before baking, add a small splash of stock rather than pouring in a lot at once.
Keep it covered: Foil helps trap moisture while the stuffing bakes, which keeps the center from drying out.
Let it rest briefly: Give the stuffing a few minutes to sit after baking so it can firm up slightly and be easier to scoop.

What to Serve With Cornbread Stuffing

Cornbread stuffing is a natural match for classic Thanksgiving mains and sides. Here are a few recipes that pair especially well with it:

Air Fryer Turkey Legs: Juicy turkey legs with crispy skin make this an easy main dish to serve alongside cornbread stuffing.
Cream Cheese Mashed Potatoes: Creamy mashed potatoes and cornbread stuffing make a cozy combination, especially with plenty of gravy.
Green Bean Casserole: The crisp-tender green beans and creamy sauce add a different texture to the plate.
Cranberry Sauce: The sweet-tart flavor cuts through the richness of the stuffing and other savory sides.
Sweet Potato Casserole: A slightly sweet side balances the savory herbs and vegetables in the stuffing.
Turkey Gravy: Pour it over the stuffing for an extra boost of savory flavor.

This Cornbread Stuffing for Thanksgiving is an easy, comforting side dish that fits right in with your holiday meal. It’s full of savory flavor and makes a cozy addition to the Thanksgiving table. The printable recipe card is below. Happy Holidays, friends!

Easy Cornbread Stuffing Recipe for Thanksgiving

This Easy Cornbread Stuffing Recipe for Thanksgiving is made with my homemade cornbread and fresh sage. It will be the star of your table!

Course Side Dish

Cuisine American

Keyword cornbread stuffing

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 38kcal

Author Katie Cooksey

Ingredients

1 tablespoon butter or olive oil
1 cup onion diced
2 stalks celery diced
1 whole prepared pan of cornbread 9×13
1 teaspoon poultry seasoning
salt to taste
black pepper to taste
1 1/4 cups chicken stock or turkey stock
2 whole eggs
1 tablespoon sage fresh, finely chopped

US Customary – Metric

Instructions

Heat a large skillet over medium to medium-high heat.
Add butter to hot pan and swirl to coat. Add diced onion and celery and saute until tender, about 7 minutes. Season with salt and pepper.
Preheat oven to 350° F. Butter a medium casserole dish and set aside.
Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
Add in poultry seasoning, fresh sage, salt, pepper and half the chicken stock.
Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
Add in remaining chicken stock (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
Cover with foil and bake for 30 minutes.

Video

Nutrition

More Stuffing Recipes to Try!

Storing and Reheating Leftovers

Store leftover cornbread stuffing in an airtight container in the refrigerator for up to 4 days.

To reheat, drizzle a little chicken broth over the top to keep it from drying out, then cover and bake at 350°F for about 20 minutes, or until heated through.

To Freeze: Let the baked stuffing cool completely, then cover tightly with a lid or plastic wrap. Freeze for up to 1 month and thaw in the refrigerator before reheating.

Need more ideas for your Thanksgiving menu?

Click below for 101 Thanksgiving Recipes!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Coffee mate Italian Sweet Cream Recipe

Katie — Mon, 31 Aug 2026 16:58:21 +0000

This Coffee Mate Italian Sweet Cream Recipe is an easy homemade coffee creamer made with heavy cream, half and half, sweetened condensed milk, vanilla, and almond extract. It has the same creamy, sweet flavor you love in Italian sweet cream, and it only takes a few minutes to mix together for your morning coffee.

Ingredient Notes

This easy recipe uses simple ingredients that you likely already have on hand!

Heavy Cream – Creates the rich and creamy base for this homemade creamer.
Half and Half – Helps balance the richness of the heavy cream for a smoother consistency.
Sweetened Condensed Milk – Adds sweetness and gives the creamer its thick, creamy texture.
Vanilla Extract – Adds the main vanilla flavor to the creamer.
Almond Extract – – Provides the signature flavor found in Italian sweet cream creamers.

How to Make Italian Sweet Cream Creamer

Making this Italian Sweet Cream Creamer is quick and easy, with just a few simple steps. For the full recipe, including ingredients and measurements, see the printable recipe card below.

Step 1: Combine the Ingredients

In a small bowl or jar, whisk the sweetened condensed milk, equal parts heavy cream and half and half, and equal parts vanilla extract and almond extract until well combined.

Step 2: Store the Creamer

Store the creamer in an airtight container in the refrigerator for 2–3 weeks. A mason jar works well, or you can use a creamer dispenser

Step 3: Shake Before Using

Shake well before each use, then add it to your coffee and enjoy.

Tips for Success

A few small details can make a difference in getting the right flavor and consistency from this homemade creamer.

Whisk until completely smooth. Sweetened condensed milk is thick, so make sure it fully blends with the cream before storing. This helps prevent uneven texture.
Go easy on the almond extract. It has a strong flavor, so stick to the recommended amount unless you prefer a more noticeable almond flavor.
Let it sit briefly before shaking. If the creamer has thickened in the refrigerator, let it sit at room temperature for a few minutes before shaking to help everything blend smoothly.

What to Serve With Coffee mate Italian Sweet Cream

This homemade creamer pairs especially well with breakfast breads, muffins, and other baked treats that go with a cup of coffee.

Cinnamon Streusel Coffee Cake – The cinnamon and crumbly streusel topping make this an easy match for sweet Italian cream coffee.
Blueberry Muffins – Soft blueberry muffins add a fruity option to your morning coffee and creamer.
Cinnabon Cinnamon Rolls – Warm, cinnamon-filled rolls pair nicely with the creamy vanilla and almond flavors in the coffee.
Banana Bread – A slice of moist banana bread makes an easy breakfast or afternoon snack alongside your coffee.
Puff Pastry Cinnamon Rolls – These quick cinnamon rolls are a simple option for serving with a fresh cup of coffee.

Here’s the printable recipe card. I hope you give this homemade version of this grocery store coffee creamer favorite a try! Have a lovely day, friends!

Coffee mate Italian Sweet Cream Recipe

I can't wait to spill the beans (pun intended!) on this Coffee mate Italian Sweet Cream Recipe with you. Trust me, this isn't your run-of-the-mill copycat recipe.

Course Beverage

Cuisine Italian

Keyword homemade creamer, Italian sweet cream

Prep Time 3

Servings tbsp

Calories 38kcal

Author Katie Cooksey

Ingredients

14 oz sweetened condensed milk
1 cup heavy cream
1 cup half and half
1 tsp vanilla extract
1 tsp almond extract

Instructions

Whisk all ingredients together for 1-2 minutes or until thoroughly combined.
Store in an airtight container (like a mason jar or creamer dispenser) in the refrigerator for 2-3 weeks.
Shake well before using each time.

Notes

Recipe makes about 1 quart (64 tablespoons). I use 2 tbsp per cup of coffee.

Nutrition

Variations

There are a few simple ways to adjust the flavor or ingredients to suit your preference.

Dairy-Free: Use dairy-free heavy cream and half-and-half alternatives for a dairy-free version.
Less Sweet: Reduce the sweetened condensed milk for a less-sweet creamer, though the consistency will be slightly thinner.
Vanilla Sweet Cream: Leave out the almond extract and use a little extra vanilla for a simple vanilla creamer.

More Beverage Recipes To Try!

Vanilla Bean Cheesecake

Katie — Sun, 30 Aug 2026 14:53:39 +0000

This copycat Cheesecake Factory Vanilla Bean Cheesecake has layers of graham cracker crust, creamy vanilla bean cheesecake, white chocolate mousse, and homemade whipped cream. The best part? You don’t need a water bath, thanks to my proven baking method. For an easy no-bake option, try my No-Bake Cheesecake recipe.

Why You’ll Love This Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake is a labor of love, but every layer is worth it. Give yourself at least two days to prepare and chill everything before serving. It’s a showstopper for birthdays, Thanksgiving, Christmas, or any special occasion. The best part? There’s no water bath required. I use my fail-proof cheesecake method to get that smooth, creamy filling without the extra step.

You’ll get four delicious layers:

Graham Cracker Crust
Vanilla Bean Cheesecake
White Chocolate Mousse with even more vanilla bean
Homemade Whipped Cream to finish it off

What is Vanilla Bean?

Vanilla beans come from particular kinds of orchids that are carefully grown in very specific growing conditions, then harvested, dried, cured, and aged before they are ready to become a kitchen ingredient. The intense aroma and flavoring whole vanilla beans offer are unmatched, plus the little specks of black are a beautiful addition to any cream recipe.

Because they are such a delicate spice to grow and care for, they are one of the most expensive spices you’ll find in your spice cupboard, but totally worth it.

How do I remove Vanilla Bean seeds?

When you’re looking for vanilla beans at the grocery store, look for ones that are plump, full-looking, and have a glossy sheen. Wait to scrape the seeds out until you’re ready to add them to your recipe. Here’s the brand I purchase often, and they are great quality. Although the whole vanilla bean is packed with flavor, we want the seeds inside for this recipe.

First, split the bean down the center with a paring knife. Working one side at a time and holding one end of the pod against the cutting board, use the dull side of the paring knife (or butter knife, or a cheese board knife like I used) to scrape out the seeds.

You’ll scrape the entire length of the pod. Then repeat with the other side. Usually the amount of seeds you get from a pod is equivalent to 3 teaspoons of vanilla extract.

Do you love Cheesecake? Try my other amazing cheesecake recipes: The BEST Cheesecake Recipe, No Bake Blueberry Cheesecake, Nutella Cheesecake, Oreo Cheesecake, Pumpkin Cheesecake, Lemon Meringue Cheesecake, and many more! Check out my entire archive of cheesecake recipes!

Ingredient Notes

Here’s a quick look at the key ingredients and what they add to each layer of the cheesecake.

Graham cracker crumbs: Make the base of the crust and give it a classic graham cracker flavor.
Granulated sugar: Adds sweetness to the crust and cheesecake filling.
Melted butter: Binds the graham cracker crumbs and helps the crust set.
Cream cheese: Creates the creamy base for the cheesecake and mousse. Use it at room temperature for a smooth mixture.
Sour cream: Adds a little tang and keeps the cheesecake layer creamy.
Heavy whipping cream: Adds richness to the cheesecake and creates the fluffy mousse and whipped cream layers. Use it cold when whipping.
Vanilla bean seeds: Add fresh vanilla flavor and the signature vanilla specks throughout the layers.
Eggs: Help the cheesecake filling set while keeping it smooth. Room-temperature eggs blend in more evenly.
White chocolate: Adds sweetness and helps give the mousse its creamy texture. You can use chips or a roughly chopped white chocolate bar.
Powdered sugar: Sweetens the mousse and whipped cream while blending smoothly.

How to Make Vanilla Bean Cheesecake

I’ve divided the directions into four simple sections: making the crust, cheesecake layer, white chocolate mousse, and whipped topping. For the full ingredients, measurements, and recipe details, see the recipe card below.

Here’s what to expect when making this Cheesecake Factory copycat recipe:

Step 1: Make the Graham Cracker Crust

Place oven racks in the center of the oven. Preheat oven to 350° F.

In a medium-sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and the mixture looks like damp sand. Using the bottom of a measuring cup, press the crust into the bottom and halfway up the sides of a 9-inch springform pan.

Bake for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

Step 2: Make the Cheesecake Layer

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, heavy whipping cream, and vanilla beans. Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

Crack eggs into a liquid measuring cup and, using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once the eggs have been incorporated. Remove the bowl from the mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top if needed.

Step 3: Bake

Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more.

Turn Off the Oven– DO NOT TAKE THE CHEESECAKE OUT OF THE OVEN YET

Once this time has elapsed, turn the oven off and keep the cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.

After 30 Minutes, crack the oven door open to cool for 1 Hour. Slowly bring to room temperature, then refrigerate. Crack the oven door to let the cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

Refrigerate until chilled completely (6 hours to overnight).

Step 4: Making the White Chocolate Mousse Layer

Place white chocolate chips in a double boiler over low heat, stirring constantly until melted. Alternatively, you can place in a microwave-safe bowl and microwave for 10-15 seconds, stirring in between, until melted. Set aside and let cool a bit.

In a chilled bowl, add heavy whipping cream, sugar, and vanilla bean seeds and whip until stiff peaks form. You can use a stand mixer, hand mixer, or whisk by hand.

In a separate bowl, whip cream cheese until smooth. Add melted white chocolate and mix until combined. Gently fold in the whipped cream mixture a few spoonfuls at a time until no streaks remain.

Step 5: Spread Layer Over Chilled Cheesecake

Remove chilled cheesecake from refrigerator and spread the white chocolate mixture over top, smoothing out evenly. Cover loosely with foil or plastic wrap and chill for at least 1 1/2 hours.

Step 6: Make the Whipped Cream Topping (within 2 hours of serving your cheesecake)

In a chilled bowl, add in heavy whipping cream, sugar and vanilla beans and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand.

Spread evenly overtop mousse layer. Serve immediately or refrigerate until ready.

Step 7: Remove Springform Pan, Decorate + Serve

Open the springform pan and remove the collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water, and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ENJOY!

Tips for Success

A little planning and a few simple techniques will help each layer set properly and make the cheesecake easier to assemble.

Use a springform pan: A 9″ Springform pan makes it much easier to remove the cheesecake cleanly after chilling.
Don’t overbake the cheesecake: Take it out when the center still has a slight wobble. It will continue to set as it cools.
Cool before chilling: Let the cheesecake cool completely before refrigerating so condensation doesn’t form on the surface.
Give each layer time to set: Chill the cheesecake before adding the mousse, then chill the mousse before topping it with whipped cream. This keeps the layers clean and defined.
Melt the white chocolate gently: Heat it slowly and stir often. Overheating can cause the chocolate to become thick or grainy.
Keep the whipped cream cold: Cold cream whips faster and holds its shape better for topping and decorating.
Run a warm knife around the edge: Before releasing the springform pan, gently loosen the cheesecake from the sides for cleaner edges.

Plan Ahead

As I’ve mentioned, this cheesecake is a labor of love and does require some planning if you’re going to pull it off successfully. Here are a few pointers for how to plan for this recipe.

Plan ahead for room-temperature ingredients. Take the cream cheese out the night before and the other ingredients about 2 hours before you start.
Give yourself 2 days to make the cheesecake. The first two layers need about 12½ hours for prep, baking, cooling, and refrigeration.
Make the white chocolate mousse layer the next day, then refrigerate for at least 1½ hours.
Make the whipped cream topping right before serving. It takes about 5 minutes.
Leave a little extra time for decorating if you want to add fruit, sauces, or piped whipped cream.

What to Serve With Vanilla Bean Cheesecake

Vanilla bean cheesecake pairs well with simple toppings and drinks that complement its creamy texture and vanilla flavor.

Crockpot Hot Chocolate: Serve a warm mug alongside the chilled cheesecake for a cozy chocolate-and-vanilla pairing.
Caramel Sauce: Drizzle it over each slice for a buttery caramel flavor that pairs naturally with vanilla cheesecake.
Peppermint Chocolate Sauce: This chocolate sauce adds a minty twist that pairs nicely with the white chocolate mousse layer.
Lemonade: The bright citrus flavor makes a nice contrast to the rich dessert.
Nutella Deviled Strawberries: Sweet strawberries filled with creamy Nutella make an easy bite-sized dessert to serve alongside cheesecake.

I hope you love this Vanilla Bean Cheesecake as much as I do! It’s one of those desserts that’s always worth making. Enjoy!

Vanilla Bean Cheesecake (Cheesecake Factory copycat)

This Vanilla Bean Cheesecake is absolutely out of this world delicious! Who needs to pay Cheesecake Factory prices when you can have 4 layers of brilliance in your very own kitchen!

Course Dessert

Cuisine American

Keyword Cheesecake, cheesecake factory vanilla bean cheesecake, vanilla bean cheesecake

Prep Time 1

Cook Time 1 27

refrigeration and resting time for all layers 13

Total Time 15 27

Servings

Calories 768kcal

Author Katie Cooksey

Equipment

1 9" Springform Pan

Ingredients

for graham cracker crust-

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter

for cheesecake layer-

24 oz cream cheese at room temperature (three 8 oz packages)
3/4 cup sour cream at room temperature
1/3 cup heavy whipping cream at room temperature
1 cup granulated sugar
2 vanilla beans seeds only
3 large eggs at room temperature

for white chocolate mousse layer-

7 oz white chocolate chips or white chocolate bar, roughly chopped
1 1/2 cups heavy whipping cream cold
1 tablespoon powdered sugar
1 vanilla bean seeds only
8 oz cream cheese at room temperature

for whipped cream topping-

1 cup heavy whipping cream cold
1/4 cup powdered sugar
1 vanilla bean seeds only

Instructions

for graham cracker crust-

Place oven racks in the center of the oven. Preheat oven to 350° F.
In a medium sized bowl, stir graham cracker crumbs together with sugar and melted butter until well incorporated and mixture looks like damp sand. Using the bottom of a measuring cup, press crust into the bottom and half way up the sides of a 9-inch springform pan. Bake 7 minutes. Remove from oven and set aside.
Reduce oven temperature to 325° F.

for cheesecake layer-

In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, heavy whipping cream and vanilla beans. Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
Crack eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. Pour filling into the center of the graham cracker crust and gently smooth the top if needed.
Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
Refrigerate until chilled completely (6 hours to overnight).

for white chocolate mousse layer-

Place white chocolate chips in a double boiler over low heat, stirring constantly until melted. Alternatively, you can place in a microwave safe bowl and microwave in 10-15 seconds stirring in between until melted. Set aside and let cool a bit.
In a chilled bowl, add in heavy whipping cream, sugar and vanilla bean seeds and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand.
In a separate bowl, whip cream cheese until smooth. Add melted white chocolate and mix until combined.
Gently fold in the whipped cream mixture a few spoonfuls at a time until no streaks remain.
Remove chilled cheesecake from refrigerator and spread the white chocolate mixture over top, smoothing out evenly. Cover loosely with foil or plastic wrap and chill for at least 1 1/2 hours.

for whipped cream topping (within 2 hours of serving your cheesecake)-

In a chilled bowl, add in heavy whipping cream, sugar and vanilla beans and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand.
Spread evenly overtop mousse layer. Serve immediately or refrigerate until ready.

to serve-

Open springform pan and remove collar. Decorate as desired. Dip a sharp knife into hot water, wipe off any excess water and slice. I like to dip my knife in water between each slice to get really clean-looking pieces. ENJOY!

Nutrition

Tools You’ll Need

A few basic kitchen tools make preparing and assembling this Vanilla Bean Cheesecake easier.

9-inch springform pan – Essential for baking and easily removing the cheesecake without disturbing the layers.
Stand mixer – Makes mixing the cheesecake filling and whipped cream easier and more consistent.
Mixing bowls – Useful for preparing the different components of the cheesecake.
Measuring cups and spoons – Help keep ingredient measurements accurate for consistent results.

More Tasty Cake Recipes to Try!

Storing Vanilla Bean Cheesecake

This cheesecake is a great make-ahead dessert and stores well in the fridge or freezer.

In the fridge: Once completely cooled, cover the cheesecake and refrigerate. It will keep for about 1 week.

In the freezer: Remove the cheesecake from the springform pan and freeze it uncovered for about 4 hours, or until mostly solid. Remove the pan bottom, then wrap the cheesecake tightly in two layers of plastic wrap or aluminum foil. Freeze for up to 3 months.

To thaw: Unwrap the cheesecake and place it on a plate. Cover loosely with plastic wrap and refrigerate overnight, then slice and serve.

Pin it, print it, and bookmark this page, because you are gonna want to have this recipe on hand for a special occasion. If you make this recipe, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Deviled Eggs

Katie — Sat, 29 Aug 2026 11:00:00 +0000

These Deviled Eggs are a classic for a reason. The filling is creamy, tangy, and perfectly seasoned, then spooned back into tender hard-boiled egg whites for an easy appetizer everyone loves. They’re especially popular for Easter dinner, potlucks, and parties, and they’re a great way to use up extra hard-boiled eggs.

Add these to your Easter Dinner spread for a classic appetizer everyone can grab and enjoy.

Quick Summary

Difficulty: Beginner

Why you’ll love it: Creamy, tangy filling with a little crunch from the chopped pickles.

Time: 20 mins

Good for: Easter, holidays, appetizers, potlucks

Freezer-friendly: No

Ingredient Notes

The basic deviled egg recipe comes down to perfectly cooked eggs and a creamy, flavorful filling. Here are a few quick notes on the ingredients I use to make them.

Hard-Boiled Eggs – These are my fail-proof directions for easy-peel hard-boiled eggs. It is seriously the most fail-proof method I’ve ever used for hard-boiled eggs.
Mayonnaise – Please use real mayonnaise, not Miracle Whip.
Dill Pickles – I love having a little texture in my deviled eggs, so I chop up my dill pickles finely.
Pickle Juice – or use lemon juice.
Tabasco Sauce – An optional ingredient that is what makes these eggs ‘deviled’. A few splashes of that or Frank’s RedHot or even a little pinch of cayenne or spicy paprika will go a long way. If you don’t like the heat those ingredients can bring, feel free to leave them out altogether.
Dried Dill – A little dried dill adds extra herby flavor that pairs especially well with the dill pickles.
Chives – Chopped chives add a mild onion flavor and a fresh finish to the deviled eggs.

How to Make Deviled Eggs

As long as you have some simple hard-boiled eggs, you just need 10-15 minutes to throw these Deviled Eggs together. It’s a simple, classic recipe that’s perfect for Easter. Here’s how to do it:

Step 1: Prepare the Eggs

Peel the hard-boiled eggs and slice each one in half lengthwise. Carefully remove the egg yolks and place them in a medium bowl, then arrange the egg whites on a serving platter.

Step 2:Make the Filling

To the egg yolks, add mayonnaise, pickles, pickle juice, chives, Tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.) Obviously, because the filling has finely chopped pickles, it won’t get perfectly smooth, which is fine. Just do your best to break apart that egg yolk and stir it into the mayonnaise.

Note: If you don’t want to use Tabasco sauce for that “kick” that deviled eggs have, consider using Dijon mustard. It will give you a different kind of kick that isn’t spicy.

Step 3: Fill Your Eggs

Once your filling is nice and smooth, transfer the filling to a piping bag or Ziploc bag and snip off the tip. Pipe the filling into each egg white, dividing it evenly among the eggs.

A sprinkle of paprika is a classic topping for deviled eggs, while smoked paprika adds a little extra flavor. I used chopped chives because I like how they look, but feel free to use your favorite topping.

Make Ahead Tip: You can prepare the filling a day ahead and keep it covered in the refrigerator until you’re ready to assemble the eggs. This makes them especially easy to prep when you’re getting everything else ready for a holiday meal.

Tips for Success

Use a whisk for the filling. It helps break down the yolks quickly and gives you a creamy filling without needing to mash everything separately.
Chop the pickles very finely. Larger pieces can clog a piping bag and make the filling harder to pipe neatly.
Adjust the filling before piping. If it seems too thick, add a tiny splash of pickle juice to loosen it. If it feels too loose, add a little more mashed egg yolk.
Taste before filling the eggs. Pickles and pickle juice can vary in saltiness and tang, so taste the mixture and adjust the seasoning before assembling.
Pipe from the center outward. Holding the bag directly over the egg white and filling in a small circular motion helps keep the filling contained and gives the eggs a cleaner finish.

What to Serve With Deviled Eggs

Deviled eggs fit right in with an Easter brunch, potluck, or holiday dinner. Here are a few recipes that pair nicely with them:

Scalloped Potatoes – Creamy, cheesy potatoes make a comforting side for a holiday meal.
Roasted Brussels Sprouts – They add a savory vegetable option that balances the creamy deviled eggs.
Corn Casserole – A buttery, slightly sweet casserole adds a cozy side to your Easter spread.
Broccoli Salad – Crisp broccoli, bacon, and sunflower seeds add plenty of crunch alongside the creamy eggs.
Crescent Rolls – Soft, buttery rolls are an easy addition to any holiday dinner table.
Maple Glazed Carrots – Tender carrots with a touch of maple add a little sweetness and color to the plate.

If you’re making these Deviled Eggs, I hope you love them as much as I do! They’re a classic that’s always welcome at the table. Grab the printable recipe below and enjoy!

Easy Deviled Eggs

A classic Deviled Eggs Recipe, just in time for Easter! This is the quintessential appetizer that everyone seems to love.

Course Appetizer

Cuisine American

Keyword deviled egg recipe, deviled eggs, how to make deviled eggs

Prep Time 20

Total Time 20

Servings servings

Calories 71kcal

Author Katie Cooksey

Ingredients

12 hard boiled eggs
1/2 cup real mayonnaise
1/4 cup dill pickles chopped
2 tablespoons pickle juice or lemon juice
2 tablespoons chives
tabasco sauce to taste (optional)
1/2 teaspoon dried dill
salt & pepper to taste

US Customary – Metric

Instructions

Peel hard-boiled eggs and slice in half. Pop-out egg yolks into a medium bowl and place the whites onto a serving platter.
To the egg yolks, add in mayonnaise, pickles, pickle juice, chives, tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.)
Spoon filling into a piping bag and fill the whites. Garnish with finely chopped chives, paprika or coarse ground pepper. Refrigerate covered with plastic wrap until ready to serve.

Notes

Nutritional information is per deviled egg.

If you don’t want to use Tabasco sauce for that “kick” that deviled eggs have, consider using dijon mustard. It will give you a different kind of kick that isn’t spicy.

Nutrition

Variations

If you want to switch things up, there are plenty of ways to put your own spin on classic deviled eggs.

Ham and Cheese – Add savory ham and melted cheese for a heartier take on the classic.
Buffalo Blue Cheese – Buffalo sauce and blue cheese give the filling a tangy, spicy twist.
Bacon & Cheddar – Mix crispy bacon and shredded cheddar into the filling for a salty, cheesy version.
Jalapeño Popper – Add finely chopped jalapeño and cream cheese, then top with bacon for a little heat.
Avocado – Swap some of the mayonnaise for mashed avocado and add a squeeze of lime for a fresh twist.
Curried – Stir a little curry powder into the filling for warm, savory flavor.

More Easter Recipes You Will Love:

Orange Almond Easter Cupcakes
Healthy Egg Salad Recipe (another hard-boiled egg recipe!)
Marshmallow Potato Chip Easter Nests
Hashbrown Egg Cups
Egg Salad Sandwich

How to Store Deviled Eggs

Deviled eggs can be stored in an airtight container in the refrigerator for up to 4 days, but for the best freshness and texture, the USDA recommends eating them within 2 days.

I would not recommend freezing deviled eggs because the eggs and mayonnaise-based filling can become watery and change texture after thawing.

Honey Mustard Chicken

Katie — Fri, 28 Aug 2026 11:12:18 +0000

This Honey Mustard Chicken is an easy slow cooker dinner with tender chicken coated in a sweet, slightly tangy, buttery honey mustard sauce. It’s a great choice for busy weeknights when you want a flavorful meal with little hands-on work. It’s similar to my Baked Honey Mustard Chicken, but made in the slow cooker.

Ingredient Notes for Honey Mustard Sauce

While you can buy a bottle of honey mustard, I much prefer making this at home with a few simple (but delicious!) ingredients. It’s so tasty cooked low and slow in the crockpot with some chicken. Here are the basic ingredients:

Onion and Garlic – two basic but powerful ingredients in terms of flavor!
Dijon Mustard and Honey – this is where the sweet, tangy flavor comes from. If you don’t have Dijon mustard, regular yellow mustard is a good substitute. Or feel free to experiment with any specialty mustard or honey.
Salted Butter – I recommend using butter instead of oil because oil tends to make it a bit greasy, while butter is perfect for flavor and sauce consistency.
Fresh Rosemary – I use rosemary sprigs that I later take out. However, if dried rosemary is all you have, go for it!

How to Make Honey Mustard Chicken

This slow cooker version of Honey Mustard Chicken has got to be the easiest dinner ever! For full details, see the recipe card down below.

Step 1: Add the Ingredients

Place all ingredients into the crockpot and cook until the chicken is cooked through.

Step 2: Remove the Rosemary

Once the chicken is cooked, remove the rosemary sprigs from the crockpot.

Step 3: Shred the Chicken

Remove the chicken from the crockpot and shred it, then add it back into the sauce and stir to coat.

Step 4: Garnish and Serve

Sprinkle with chopped chives and serve warm with rice or sandwich rolls.

How Long to Cook Honey Mustard Chicken

Most crockpots have a ‘high’ setting, a ‘low’ setting, and a ‘keep warm’ setting. If you are confused at all, here is how long to cook Honey Mustard chicken on low or high:

If your crockpot is on high, cook for 3-4 hours.
If your crockpot is on low, cook for 7-8 hours.

Tips for Success

A few little tricks can make a big difference with this easy slow cooker chicken.

Stick with butter instead of oil. The butter gives the sauce a richer texture and keeps it from turning greasy.
Shred the chicken while it’s warm. It pulls apart much easier and soaks up the sauce better when you stir it back in.
Stir the shredded chicken well. Make sure every piece gets coated in that honey mustard sauce before serving.
Taste the sauce before adding more salt. The salted butter and Dijon already add some salt, so you may not need any extra.
Let the chicken rest in the sauce for a few minutes after shredding. This gives it a little extra time to soak up all that honey mustard flavor.

What to Serve With Honey Mustard Chicken

Honey Mustard Chicken is great with simple sides that can soak up the extra sauce or add something fresh and savory to the plate.

Roasted Green Beans – A simple roasted vegetable adds a nice contrast to the sweet and tangy chicken.
Roasted Asparagus – The lightly roasted asparagus works well alongside the rich sauce without competing with it.
Garlic Mashed Potatoes – Creamy mashed potatoes and honey mustard sauce are a really good combination.
Mom’s Potato Rolls – Soft rolls are a great choice if you want to serve the shredded chicken as sandwiches or use them to scoop up the sauce.
Cilantro Lime Rice – The fresh lime and cilantro add a nice contrast to the sweet and tangy chicken.
Dinner Rolls – Soft dinner rolls are perfect for soaking up the extra honey mustard sauce.

I hope this Honey Mustard Chicken makes your dinner plans a little easier! The printable recipe card is below, so you can get cooking.

Honey Mustard Chicken

Sweet, slightly tangy, buttery and addicting, with one taste this Crockpot Honey Mustard Chicken will be your new favorite dinner.

Course Dinner

Cuisine American

Keyword Honey Mustard Chicken

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 410kcal

Author Katie Cooksey

Ingredients

1 lb chicken breasts
1/2 cup onion diced
1 clove garlic minced
1/2 cup dijon mustard
3/4 cup honey
2 tablespoons salted butter
1 sprig fresh rosemary
salt & pepper to taste
2 teaspoons dried chives for garnish (optional)

US Customary – Metric

Instructions

Place contents into crockpot and cook covered 3-4 hours on high or until chicken is fully cooked.
Discard rosemary sprig. Remove chicken, shred and place back into sauce.
Stir in a few chives for color if desired. Keep warm until ready to serve.
Serve over rice.

Nutrition

More Chicken Recipes to Try!

Be sure to check out my other chicken recipes too!

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened.

To Freeze: This is a great freezer meal! Let the chicken cool completely, then store it with the sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently until warmed through.nts and place them into your crockpot to cook away. Freeze up to 3 months.

Homemade Ice Cream Crunch Cake

Katie — Thu, 27 Aug 2026 12:17:32 +0000

If you’re only going to make one ice cream cake recipe, make this one. You don’t need a springform pan, food processor, or even an oven. Layers of ice cream, crushed OREO Thins, hot fudge sauce, and homemade whipped cream are stacked, frozen, and ready for your next birthday party or a regular Tuesday. It’s easy to make, fun to serve, and holds together nicely when you slice it.

Ice Cream Cake Basics

This no-bake, super-simple recipe has three parts. All equally important and delicious.

The Ice Cream

I used two 1.5-quart containers of Breyers ice cream: one chocolate and one vanilla. That’s 3 whole quarts of ice cream OR 3/4 of a gallon if you’re counting. See my variations below to switch things up.

The Crunchy Filling

Falling in love with Dairy Queen Crunch Cakes at an early age, I’ve learned that magic shell and chocolate wafer crackers aren’t going to cut it for me! Plus, I could make it better. So I used crushed OREO Thins and store-bought hot fudge sauce. And it was so good. Everyone agreed this was the most delicious part of the cake.

The Ice Cream Cake Frosting

The “frosting” of an ice cream cake is actually just homemade whipped cream! It’s easy to spread, easy to slice, and adds a little extra delicious creamy bite to the cake.

Ingredient Notes For Ice Cream Cake

Here’s what you’ll need to make this homemade ice cream cake:

Vanilla ice cream – Softened just enough to press into a smooth, even layer
Chocolate ice cream – The other half of this dreamy duo
Hot fudge sauce – Gives the middle a thick, fudgy chocolate layer.
OREO Thins – Crushed into small pieces, they add a nice crunch between the layers.
Heavy whipping cream – Whipped until it hits stiff peaks
Sugar – To lightly sweeten the whipped cream frosting
Vanilla extract – Just a splash makes a big difference
Rainbow sprinkles – Optional, but honestly, why not?

How to Make Ice Cream Cake

Making an ice cream cake is super simple, but it’s time-consuming (freeze times), so plan ahead. For full recipe details, see the printable recipe card and helpful tutorial video down below.

Step 1: Remove Ice Cream from Freezer + Prep Cake Pans

Remove the ice cream from the freezer and let it defrost for about 15 minutes. While the ice cream softens, line two 8-inch cake pans with plastic wrap, leaving several inches of overhang.

Step 2: Spoon + Press Ice Cream into Prepared Pans + Freeze

Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

Step 3: Place Serving Platter into Freezer (1 hour before)

1 hour before assembling the cake, place the serving platter into the freezer. (Make sure your platter can freeze!)

Step 4: Make the Whipped Cream Frosting + Refrigerate

Place heavy whipping cream, sugar, and vanilla extract into a large bowl and whip until stiff peaks form. Refrigerate.

Step 5: Assemble the Cake

Remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and, using the excess plastic wrap, remove layers from pans. Place the chocolate layer on the bottom.

Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border.

Sprinkle crushed OREO Thins over hot fudge and press down gently. Add a vanilla ice cream layer overtop.

Spread whipped cream overtop of the entire cake and add sprinkles as desired.

Make-Ahead Tip: You can prepare the ice cream layers a few days ahead and keep them frozen until you’re ready to assemble the cake. Add the whipped cream frosting and any fresh fruit just before serving.

Step 6: Freeze Cake Until Ready to Serve

Once the cake is assembled, place it back into the freezer until ready to serve. (Remove cake from freezer about 15 minutes before ready to serve so it’s soft enough to slice through.)

Pro Tip: For a clean cut, run very hot tap water over a large butcher knife. Place the knife through the top of the ice cream cake and slice a triangle piece of your desired size. Rinse the knife with hot water and repeat.

Tips for Success

Here are a few simple tips to help your ice cream cake turn out just right.

Cool the hot fudge first: Warm fudge can soften the ice cream too much and make the layers slide, so let it cool until thick but still spreadable.
Freeze if the layers start to soften: If the ice cream becomes difficult to work with or the layers begin shifting, return the cake to the freezer before continuing.
Pack down the cookie crumbs: Gently press the crushed OREO Thins into place so the crunchy layer stays together instead of falling apart when sliced.
Whip the cream to the right consistency: Stop once it holds firm peaks. Overwhipping can make the frosting look grainy and harder to spread.
Chill the cake thoroughly: Give the assembled cake plenty of freezer time so it sets firmly and the layers hold their shape when cut.

What to Serve With Ice Cream Cake

Ice cream cake is already a fun dessert on its own, but a few simple treats on the side can make it feel extra special.

Chocolate Chip Cookies: A warm, chewy cookie adds a nice contrast to the cold, creamy cake.
Caramel Sauce: Drizzle over each slice for an extra touch of buttery caramel flavor.
Chocolate Strawberry Cookies: Fresh strawberries and chocolate add a fruity touch without making dessert feel too heavy.
Nutella Deviled Strawberries: These sweet, creamy strawberries add a fresh fruity bite that pairs nicely with the rich, frozen cake.
Hot Chocolate: Serve a small mug alongside the cake for an extra-cozy dessert combination.

This is such an easy ice cream cake recipe, and it comes together with store-bought ice cream and a little planning. Make it once, and you’ll never go back to the grocery store version again. The printable recipe card and helpful video are below. Enjoy!

Ice Cream Cake

This Homemade Ice Cream Cake recipe is better than store bought, guaranteed!! Filled with Oreos and hot fudge, this is the ultimate dessert.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake

Prep Time 13

Total Time 13

Servings servings

Calories 742kcal

Author Katie Cooksey

Ingredients

1.5 quarts vanilla ice cream
1.5 quarts chocolate ice cream
3/4 cup hot fudge sauce
12 OREO thins crushed
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla
rainbow sprinkles or other decorations as desired.

US Customary – Metric

Instructions

Remove ice cream from the freezer and defrost about 15 minutes.
While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.

Video

Nutrition

Variations

Swap the OREO Thins with chocolate chips, candy bars, or crushed cookie dough bites.
Stir peanut butter into the hot fudge for a salty-sweet combo.
Try Cool Whip instead of homemade whipped cream for a shortcut.
Use a layer of pound cake between the ice cream layers for an actual cake layer.

Ice Cream Flavor Combinations

You can also switch up the ice cream, cookies, and fillings to create different flavor combinations. Here are a few ideas to try:

Mint Chocolate Chip: Mint chocolate chip ice cream + crushed Thin Mint cookies + hot fudge filling
Butter Pecan: Butter pecan ice cream + chopped pecans and shortbread cookies + butterscotch filling
Chocolate Brownie: Chocolate brownie ice cream + chopped brownies + chocolate sauce
Reese’s: Reese’s peanut butter ice cream + chopped peanut butter cups and peanuts + hot fudge sauce
Ultimate Oreo: Oreo ice cream + chopped Oreos + hot fudge filling

More Ice Cream Recipes to Try!

Chocolate Chip Cookie Ice Cream Sandwiches
Homemade Rocky Road Ice Cream
Homemade Vanilla Ice Cream
Homemade Chocolate Ice Cream
Ice Cream Sandwich Cake – easiest dessert ever

How to Store Ice Cream Cake

Store the ice cream cake in an airtight container or tightly wrapped in aluminum foil for up to one week. After that, ice crystals can start to form, and the flavor and texture may not be as good.

Pumpkin Walnut Cake

Katie — Wed, 26 Aug 2026 12:23:46 +0000

This Pumpkin Walnut Cake with Caramel and Chocolate Frostings has so much going on in the best way. The pumpkin cake is moist and warmly spiced, with crunchy walnuts throughout and layers of rich caramel and chocolate frosting. I love how all those flavors come together without the cake becoming overly sweet.

Ingredient Notes

Here’s everything you need to make this pumpkin cake, from the simple cake ingredients to the two frostings that go on top.

Butter and Sugar – creamed together to start the cake batter. For sweetness, moisture, and flavor.
Vanilla and Pumpkin Puree – two essential flavoring components for this cake. Vanilla and, of course, pumpkin puree.
Eggs – these are used for structure and texture.
Cinnamon and Nutmeg – two more flavorings that make a world of difference when it comes to pumpkin-flavored anything!
Salt – balances and enhances flavors.
Baking Powder and Baking Soda – both help the cake rise! Because there are so many wet ingredients (pumpkin), this cake needs a little extra help to rise.
All-Purpose Flour – this fills out the rest of the cake.
Sour Cream – for moisture and a slight tang flavor.
Walnuts – chopped and toasted; I loved a good crunch inside and out of this cake.

Frosting Ingredients

The two frostings are what really make this cake special, with caramel and chocolate layered together over the pumpkin cake.

Here is everything you need for both frostings:

Butter – make sure that your butter is thoroughly softened for the best results.
Vanilla – to flavor both frostings.
Powdered Sugar – this gives the frosting structure and adds a lot of the sweetness.
Caramel Syrup – used in the caramel frosting for flavor and moisture. Use a good quality caramel sauce.
Unsweetened Cocoa Powder and Milk – these are used for the chocolate frosting. Since we are adding a powder, it’s balanced out with some milk for the right frosting consistency.

How to Make Pumpkin Walnut Cake

For all the details on making this pumpkin cake, see the recipe card below. Follow the directions closely for the best results.

Make the Pumpkin Cake

Step 1: Prepare the pan

Preheat your oven to 350°F. Spray a high-sided sheet pan with nonstick cooking spray and set it aside.

Step 2: Cream the butter and sugar

In a stand mixer or large bowl, beat the butter and sugar together for about 1 minute, until light in color.

Step 3: Add the wet ingredients

Mix in the vanilla, eggs, and pumpkin puree until blended. Scrape down the sides of the bowl and give it another quick mix.

Step 4: Add the dry ingredients

Add the flour, cinnamon, nutmeg, salt, baking powder, and baking soda all at once. Mix on low just until everything is moistened, then scrape down the sides and mix again.

Step 5: Add the sour cream and walnuts

Stir in the sour cream until combined. Take the bowl off the mixer and fold in the chopped walnuts by hand.

Step 6: Bake the cake

Pour the batter into the prepared pan and smooth out the top. Bake for 15 to 18 minutes, checking it at 15 minutes. Let the cake cool completely before moving on to the frosting.

Make-Ahead Tip: Want to get a head start? Bake the pumpkin cake a day ahead, let it cool completely, then wrap it well and keep it refrigerated until you’re ready to make the frostings and assemble the cake.

Make the Frostings

Step 7: Mix the caramel frosting

Mix the caramel frosting. Using an electric hand mixer, whip the butter, vanilla, and caramel syrup together until well blended. Add the powdered sugar and whip until incorporated. Scrape down the sides and whip again for 1 to 2 minutes, until light in color. Divide the frosting into two equal portions and set aside.

Step 8: Mix the chocolate frosting

Using the same bowl, whip the butter, vanilla, and cocoa together until well blended. Stir in the powdered sugar. The mixture may look dry at first, so slowly trickle in the milk while the mixer is running. Scrape the sides of the bowl and whip for 1 to 2 minutes until light and fluffy. Divide into two equal portions.

Assemble the Cake

Step 9: Cut the cake

Once the cake has cooled completely, cut it widthwise into four equal strips. Carefully place one strip onto a serving platter.

Pro Tip: For cleaner layers, use a ruler or the edge of your spatula as a guide when dividing the cooled cake into four strips. This helps keep the layers even, so the finished cake stacks neatly.

Step 10: Add the first layer of frosting

Spread half of the chocolate frosting over the first cake strip, keeping it a little thicker around the edges and thinner in the middle.

Step 11: Stack the cake

Continue layering the cake strips with the remaining chocolate and caramel frostings, alternating between the two and finishing with caramel frosting.

Step 12: Finish with toppings

Sprinkle the top with chopped walnuts and toffee bits, then slice and serve.

Tips for the Best Pumpkin Walnut Cake

Here are a couple of notes that will make your life a whole lot easier when making this showstopping pumpkin cake!

Cool your cake. Make sure your cake is completely cool before assembling. Your frosting WILL ooze everywhere if it’s still warm because the butter in it will melt.
A note on butter. Speaking of butter, make sure you use REAL butter for this. Not margarine, not vegetable oil spread. It really makes a big difference, especially in the frosting.
Be gentle. When you cut your cake and remove it from the pan, be as gentle as possible and try to lift it out as level as you can. This will prevent breakage.
Plan ahead. Divide both kinds of frosting before you start assembling the cake. This way, you’ll have enough for each layer. And, I kept the frosting a little thinner through the middle and thicker around the edges for a prettier presentation.

What to Serve With Pumpkin Walnut Cake

Pumpkin Walnut Cake is perfect for fall gatherings and holiday meals. Here are a few recipes that pair well with it.

Apple Cider –The warm apple and spice flavors pair naturally with the pumpkin cake.
Crockpot Hot Chocolate – The chocolate flavor pairs especially well with the cake’s chocolate frosting.
Pumpkin Millionaire Shortbread – The pumpkin, caramel, chocolate, and nut flavors make it a great match for this cake.
Vanilla Ice Cream – Cold, creamy ice cream adds a nice contrast to the rich cake.
Pumpkin Mac and Cheese – The savory pumpkin and cheesy sauce balance the cake’s sweetness.

That’s about it! I hope you give this Pumpkin Walnut Cake a try. It’s a fun dessert to share with family and friends, and I think it’ll be a hit at your next fall gathering.

The printable recipe card is below

Pumpkin Walnut Cake with Caramel and Chocolate Frostings

This Pumpkin Cake Recipe is layered between delicious chocolate and caramel frostings. Topped with walnuts, this cake is hard to resist!

Course Dessert

Cuisine American

Keyword pumpkin cake

Prep Time 20

Cook Time 15

Servings servings

Calories 563kcal

Author Katie Cooksey

Ingredients

for the cake-

1/2 cup butter softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
1 cup pureed pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups all purpose flour
1/2 cup sour cream
1/2 cup walnuts chopped & toasted

for the caramel frosting-

1/2 cup butter softened
1 teaspoon vanilla extract
1/2 cup caramel syrup I used the Hersheys brand, meant for ice cream
1 cup powdered sugar

for the chocolate frosting-

1/2 cup butter softened
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 cup powdered sugar
1 1/2 tablespoons milk

for the topping-

3 tablespoons toffee bits
1/3 cup walnuts chopped & toasted

US Customary – Metric

Instructions

for the cake-

Preheat oven to 350° F. Spray a cookie sheet (with high sides-sheet pan) with non stick cooking spray and set aside.
In a stand mixer or large bowl, cream butter and sugar together until light in color, 1 minute.
Whip in vanilla extract, eggs, and pumpkin until blended. Scrape sides and briefly mix again.
Measure out all dry ingredients and add them in all at once. Mix on a low speed until all ingredients are moist. Scrape down the sides and mix again.
Stir in sour cream. Remove bowl from mixer and stir in chopped walnuts by hand.
Pour batter into prepared pan and smooth the top. Bake 15-18 minutes or until cake is cooked thoroughly. (Make sure to check it at 15!) Remove from oven and set aside to cool completely.

for the caramel frosting-

In a small bowl using an electric hand mixer, whip butter, vanilla extract, and caramel syrup together until well blended.
Whip powdered sugar into mixture until incorporated. Scrape the sides of the bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions. Set aside.

for the chocolate frosting-

Using the same bowl, whip butter, vanilla extract, and cocoa together until well blended. Stir in powdered sugar. This mixture may look very dry, so with the mixer on, trickle in the milk.
Scrape bowl and whip again until light in color, 1-2 minutes. Remove from bowl and divide into two equal portions.

for assembly-

Cut cooled cake into 4 equal strips width wise. Carefully remove 1 strip of cake and place onto serving platter.
Top with half of chocolate frosting, being sure to have thicker frosting around the edges and thinner frosting in the middle.
Repeat this process alternating the chocolate and caramel frostings, finishing with caramel.
Top cake with chopped walnuts and toffee bits. Serve.

Nutrition

Tools You’ll Need

Having the right tools makes this Pumpkin Walnut Cake easier to prepare and helps each layer and frosting turn out just right.

Stand mixer – Makes mixing the cake batter easy and gives the frosting a smooth, creamy texture.
Electric hand mixer – Handy for whipping up the caramel and chocolate frostings without having to clean the stand mixer between batches.
High-sided cookie sheet – Helps the cake layers bake evenly while keeping the batter contained.
Mixing bowls – Use a few different sizes to keep the cake batter and frosting ingredients organized during prep.

More Pumpkin Cakes to Try!

Be sure to check out all of my pumpkin recipes while you’re at it!

Storing Leftover Pumpkin Cake

Storing: Have some cake left over? Cover it well and keep it in the refrigerator for up to 3–4 days. Let it sit at room temperature for a bit before serving so the cake and frosting can soften.

Freezing: You can freeze this cake, too! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. When you’re ready for a slice, thaw it in the refrigerator overnight.

Chocolate Oatmeal Cookies

Katie — Tue, 25 Aug 2026 13:34:36 +0000

These soft and chewy Chocolate Oatmeal Cookies are perfect for an easy dessert, afternoon snack, or anytime you’re craving something chocolatey. With rich cocoa, plenty of chocolate chips, and old-fashioned oats, they’re simple to make and stay soft and chewy.

Ingredient Notes

Here’s what each ingredient brings to these chocolate oatmeal cookies, from the chewy oats to the mix of chocolate chips.

Unsalted Butter: Make sure it’s softened so it creams easily with the sugars and helps give the cookies the right texture.
Light Brown Sugar: This adds moisture and helps keep the cookies soft and chewy.
Granulated Sugar: It helps with spreading and gives the cookies slightly crisp edges.
Eggs: Hold the dough together and add moisture for softer cookies.
Vanilla Extract: A splash of vanilla brings out the chocolate flavor and adds a little extra warmth.
All-Purpose Flour: Gives the cookies enough structure without making them too cakey.
Natural Cocoa Powder, Unsweetened: Stick with natural unsweetened cocoa powder here. Dutch-process cocoa has different acidity and can throw off the way the baking soda works in the recipe.
Baking Soda: Helps the cookies spread and gives them a nice, tender texture.
Freshly Cracked Black Pepper: It may sound a little unexpected, but you won’t get a strong pepper flavor. A small amount adds warmth and brings out the chocolate.
Old-Fashioned Rolled Oats: Give the cookies their hearty, chewy texture. Old-fashioned oats work best here.
Semi-Sweet Chocolate Chips: These add melty chocolate throughout without making the cookies overly sweet.
Dark Chocolate Chips: I like adding these for a deeper chocolate flavor that balances out the sweetness.

A Few Easy Swaps

Butter: You can use coconut oil or plant-based butter instead.
All-Purpose Flour: A 1:1 gluten-free baking flour is an easy swap if you need the cookies to be gluten-free.
Brown Sugar: Try dark brown sugar if you want a deeper molasses flavor and a little extra chew.
Semi-Sweet Chocolate Chips: Dark chocolate chips or chopped chocolate are both good options if that’s what you have on hand.

How to Make Chocolate Oatmeal Cookies

Follow these simple steps for soft, chewy chocolate oatmeal cookies with plenty of chocolate chips. For the full recipe and exact measurements, see the recipe card below.

Step 1: Prepare the Baking Sheets

Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper so the cookies release easily and cleanup is a breeze.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar for about 3 minutes, until light, creamy, and fluffy. This gives the dough some air and helps create soft, chewy cookies.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing on low after each addition until just incorporated. Stir in the vanilla extract, scraping down the sides of the bowl if needed.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and freshly cracked black pepper. Gradually add the dry mixture to the wet ingredients, mixing just until the flour disappears. Try not to overmix the dough, since that can make the cookies tougher.

Step 5: Add the Oats and Chocolate

Gently fold in the old-fashioned rolled oats, semi-sweet chocolate chips, and dark chocolate chips until everything is evenly distributed. Let the dough rest for 10 minutes so the oats can absorb some of the moisture and soften slightly.

Pro Tip: If you want a deeper chocolate flavor, let the cookie dough rest a little longer before baking. The cocoa and oats have more time to blend into the dough, giving the finished cookies a richer flavor and chewier texture.

Scoop about 2 tablespoons of dough for each cookie and arrange them on the prepared baking sheets, leaving about 2 inches between each one. This gives the cookies enough room to spread without running into each other.

Make-Ahead Tip: Want to get a head start? Scoop the cookie dough into individual portions and freeze them until firm, then transfer to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough straight on a baking sheet and add 1 to 2 minutes to the baking time.

Step 7: Bake the Cookies

Bake for 12 to 14 minutes, watching for set edges and centers that still look slightly soft. The cookies will continue to set as they cool, so you don’t want to wait until the centers look completely firm.

Step 8: Cool and Finish

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. While they’re still warm, press a few extra chocolate chips on top for a bakery-style finish, and gently shape any uneven edges with the back of a spoon for rounder cookies.

If you love ice cream sandwiches, turn these cookies into cookie ice cream sandwiches with a scoop of your favorite ice cream between two cookies.

Tips for Success

A few things can make a noticeable difference with these cookies, especially when it comes to texture and flavor.

Measure the flour carefully: Spoon the flour into your measuring cup and level off the top. Scooping directly from the bag can pack in too much flour and leave you with dry cookies.
Don’t overmix the dough: There’s no need to keep mixing once the dough comes together. This helps the cookies stay soft and chewy.
Use fresh baking soda: Baking soda loses its effectiveness over time, so make sure yours is fresh for the right spread and texture.
Keep an eye on the first batch: Oven temperatures can vary, so use the first batch to gauge the actual baking time for your oven. Once you know when the edges are set and the centers are still soft, repeat that timing for the rest.

What to Serve With Chocolate Oatmeal Cookies

These cookies are great on their own, but a few simple pairings make them even better.

Rocky Road Ice Cream: The chocolate, marshmallow, and almonds add a little extra texture and flavor next to the chewy cookies.
Crockpot Hot Chocolate: A warm mug of hot chocolate makes these cookies a cozy choice for an afternoon snack or dessert.
Strawberry Milkshake: The fruity milkshake gives you a nice contrast to the rich chocolate cookies.
3-Minute Brownie: If you’re making dessert for serious chocolate lovers, pair the cookies with a quick mug brownie topped with whipped cream.
Ice Cream Crunch Cake: For a bigger dessert spread, slices of ice cream crunch cake bring together ice cream, chocolate, cookies, and whipped cream.
Brownie Bites: Small brownie bites are an easy addition to a cookie platter and keep the chocolate theme going.

Photo credit: Lauren’s Latest

I hope you give these chocolate oatmeal cookies a try! They’re easy to make, full of chocolate, and just the kind of cookie you’ll want to keep around.

Chocolate Oatmeal Cookies

Course Desserts

Cuisine American

Keyword chocolate cookies, chocolate oatmeal cookies, cookies, oatmeal cookies

Prep Time 20

Cook Time 14

Total Time 34

Servings cookies

Calories 180kcal

Author Katie Cooksey

Ingredients

1 cup unsalted butter (224g), softened
1 cup light brown sugar (200g), packed
1/2 cup granulated sugar (100g)
2 large eggs
1 tablespoon vanilla extract pure
1 1/4 cups all-purpose flour (150g)
1/2 cup cocoa powder (45g), natural, unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper freshly cracked
3 cups old-fashioned rolled oats (325-330g)
1 1/2 cups semi-sweet chocolate chips (255g)
1/3 cup dark chocolate chips (50g)

Instructions

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes. This step incorporates air and helps create a soft center.
Add the eggs one at a time, mixing on low speed just until combined. Stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and freshly cracked black pepper.*
Fold in the oats and both types of chocolate chips. Let the dough rest for 10 minutes so the oats can hydrate. This helps prevent dry or crumbly cookies.
Scoop 2 tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 14 minutes, until the edges are set, but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
For a bakery-style finish, press additional chocolate chips onto the tops of the cookies immediately after removing them from the oven.*

Notes

*Slowly mix the dry ingredients into the wet ingredients until just combined. Do not overmix, as this can make the cookies tough.

*For evenly rounded cookies, gently nudge any irregular edges inward with the back of a spoon while the cookies are still warm.

Storage and Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer-safe container or bag for up to 3 months, placing parchment paper between layers to keep them from sticking together. Let frozen cookies thaw at room temperature before serving.

To warm them back up, place the cookies in a 300°F oven for 3 to 4 minutes or microwave them for about 10 seconds.

Nutrition

Variations

Want to switch things up? These are a few easy changes that work well with the chocolate oatmeal cookie base.

Triple Chocolate Espresso: Add 1 teaspoon espresso powder to deepen the chocolate flavor without making the cookies taste strongly like coffee.
White Chocolate Swirl: Replace some or all of the chocolate chips with white chocolate chips for a sweeter contrast.
Nutty Chocolate Crunch: Stir in ½ cup toasted pecans or walnuts for a little crunch.
Peanut Butter Double Chocolate: Swirl ¼ cup creamy peanut butter into the dough just before scooping for a peanut butter and chocolate combination.

More Oatmeal Cookies to Try

Storage and Reheating

Storage: Store completely cooled cookies in an airtight container at room temperature for up to 4 days.

Freeze/Thaw: Freeze baked cookies in a freezer-safe container or bag for up to 3 months, placing parchment between layers to prevent sticking. Thaw at room temperature before serving.

Reheating: To soften them back up, warm the cookies in a 300°F oven for 3 to 4 minutes or microwave for about 10 seconds.

How To Slow Cook a Precooked Ham In The Oven

Katie — Tue, 25 Aug 2026 00:56:00 +0000

Learn how to slow cook a precooked ham in the oven so it stays tender, juicy, and full of flavor. This easy oven-baked ham is finished with a sweet and savory homemade Brown Sugar Glaze that caramelizes beautifully on top. It’s a delicious centerpiece for Christmas, Easter, or any special dinner when you want an impressive ham that’s simple to make.

All About Baked Ham

Cured, smoked, and baked are all indicators that the ham you’re about to buy has been pre-cooked. In fact, most ham you buy at the grocery store is already safe to eat, and you just have to reheat it. Plus, around Easter or Christmas, they tend to go on sale!

I always buy a fully cooked, bone-in, spiral-cut ham because it’s an easy way to have most of the work already done for me. But taking a few extra steps while baking your ham can bring it from good to great. I love the Kirkland Signature Ham from Costco because the flavor and price can’t be beaten.

Ingredient Notes

Here’s a quick look at what each ingredient adds to this easy baked ham.

Bone-in spiral ham: A precooked bone-in spiral ham makes this recipe easy, and the slices are already cut for serving.
Brown sugar: Adds sweetness and helps create a delicious caramelized coating as the ham bakes.
Maple syrup: Brings a warm maple flavor and helps keep the glaze smooth and glossy.
Yellow mustard: Adds a little tang to balance the sweetness, but you can also use Dijon or whole grain mustard.
Garlic: Fresh garlic adds a savory flavor that keeps the sweet glaze from tasting too sugary.

How to Bake a Precooked Ham

For the full recipe, including exact measurements, check the recipe card below. Here’s what to expect as you make this easy slow-cooked ham.

Step 1: Preheat the Oven and Prep the Ham

Preheat the oven to 275°F. Since a precooked bone-in spiral ham only needs to be warmed through, cook it gently to help keep it from drying out.

Place the ham cut side down in a baking dish or roasting pan, then cover it tightly with aluminum foil. The foil helps trap the moisture while the ham reheats, keeping the slices tender and juicy.

Step 2: Slow Cook the Ham

Bake the ham for 12–15 minutes per pound, or follow the package instructions if they differ. Since the ham is already cooked, the goal here is simply to warm it through without drying it out.

Step 3: Baste with the Ham Juices

As the ham cooks, spoon some of the juices from the bottom of the pan over the ham once or twice. Gently separate the spiral slices as you baste so the juices can reach between the slices and keep everything moist.

Pro Tip: I’ve seen lots of different recipes that tell you to baste with the glaze as the ham cooks, but I’ve found better results basting with cooking liquid that comes from the ham juices to keep everything moist, and then finishing with the glaze.

Step 4: Make the Brown Sugar Glaze

While the ham is in the oven, add the brown sugar, maple syrup, mustard, and garlic to a small saucepan. Stir over medium heat and simmer until the sugar melts and the mixture becomes syrupy, about 1–2 minutes.

Step 5: Glaze the Ham

Once the ham has finished slow cooking, carefully remove the foil. Instead of using the premade glaze that comes with the ham, I opt for my Brown Sugar Glaze Recipe and brush it generously over the ham, separating the slices as you go so the glaze gets into all those little spaces between them.

Step 6: Increase the Oven Temperature

Turn the oven up to 425°F. This higher temperature gives the glaze a chance to caramelize and turn sticky without keeping the ham in the oven for much longer.

Step 7: Finish Baking the Glazed Ham

Return the glazed ham to the oven and bake for about 10 minutes, or until the glaze looks sticky and set. Watch it closely during this final step so the glaze doesn’t burn.

Step 8: Rest and Serve

Remove the ham from the oven and cover it loosely with foil. Let it rest for 10–15 minutes before carving and serving.

How to Carve Bone-In Baked Ham

Baked ham with a bone running right through the center can be a real pain if you don’t know what you’re doing. The only way to get the meat off is to work with the bone and cut around it.

But first things first: let your ham rest 10-15 minutes after glazing, tented with foil.
Transfer ham to a carving board (or cutting board with a kitchen towel underneath).
Place ham bottom side up, locate the center bone, and cut around it completely.
There are natural sections of meat, separated by fat all around the bone. Cut through these separations to get slices. Place onto a serving tray.

Tips for Success

Here are a few little things I like to keep in mind when making this ham to help it turn out juicy and nicely glazed.

Keep the glaze for the end: Add the glaze near the end of baking so the sugar has time to caramelize without burning before the ham is warmed through.
Watch the final bake: Once the glaze starts bubbling and turning glossy, keep a close eye on the ham since it can go from caramelized to too dark quickly.
Use a sharp carving knife: A sharp blade makes it easier to work around the bone and follow the natural sections of meat without shredding the slices.

Side Dishes to Serve with Baked Ham

And of course, you can’t have baked ham without:

Scalloped Potatoes – Creamy potatoes are a classic match for the salty, sweet ham.
Funeral Potatoes – Cheesy, crispy, and comforting, these make the meal feel extra hearty.
Mom’s Potato Rolls – Soft homemade rolls are perfect for soaking up the extra glaze and ham juices.
Traditional Deviled Eggs – Their creamy, tangy filling adds a nice contrast to the sweet ham.
Hot Cross Buns – Their lightly sweet flavor works especially well with the maple and brown sugar glaze.
Colorful Carrot Salad – A fresh, slightly sweet salad helps balance the richer parts of the meal.
Maple Glazed Carrots – The maple flavor pairs naturally with the sweet glaze on the ham.
Roasted Brussels Sprouts – Roasted Brussels sprouts bring a savory, slightly crisp element to the plate.
See 20+ Best Sides for Ham

…and some Carrot Cake for dessert.

Now you have all my tips and tricks for serving a juicy, tender ham. Save this recipe for your Easter or Christmas dinner table. The printable recipe card is below. Have a great day, friends!

How to Cook a Pre-cooked Ham

Perfectly Baked Ham slathered with a homemade brown sugar glaze is a tasty and easy dish you can make for any special occasion or holiday. It's always a crowd-pleaser and makes Easter or Christmas dinner extra special with no muss or fuss.

Course Main Course

Cuisine American

Keyword baked ham, baked ham recipe, brown sugar glaze, Ham Glaze, how to bake a ham

Prep Time 10

Cook Time 2 45

Resting Time 15

Total Time 3 10

Servings servings

Calories 974kcal

Author Katie Cooksey

Ingredients

10 lb bone-in spiral ham

Brown Sugar Glaze

1/2 cup brown sugar packed
1/4 cup real maple syrup or honey
2 tbsp yellow mustard or dijon or whole grain
2 cloves garlic minced

US Customary – Metric

Instructions

Preheat oven to 275° F. Unwrap ham and place face down in roasting or baking dish. Cover well with foil.
Bake 12-15 minutes per pound (or cook according to specific package directions). Baste 1-2 times through cooking with ham juices that have accumulated in the bottom of the pan. Be sure to separate the slices as you baste. This ensures ham will stay moist.
Make the glaze while ham is baking.

for the brown sugar glaze-

In a small saucepan, measure out all the ingredients and stir over medium heat.
Simmer glaze until sugar melts and becomes syrupy, about 1-2 minutes.
Remove from heat and glaze ham generously, being sure to separate the slices of spiral ham to get the glaze into all of the nooks and crannies.
After about 2 hours of slow cooking the ham, increase oven temperature to 425° F.
Bake glazed ham for 10 minutes or until sticky and set. Remove ham from oven and cover with foil to rest 10-15 minutes. Carve and serve.

Nutrition

Tools You’ll Need

You only need a few basic tools for this ham, but the right ones make the process a little easier.

Meat thermometer – This makes it easy to check that the ham is heated through without leaving it in the oven longer than needed.
Large baking dish or Roasting pan – A roomy dish gives the ham enough space to sit flat and catch the juices for basting.
Pastry brush – Helps spread the glaze evenly and get it into the spiral slices.
Small saucepan – Just the right size for warming the brown sugar glaze without making a mess.

More Holiday Dinner Main Dishes to Try!

Simple Sunday Meatloaf
Pineapple Glazed Ham – with pineapple juice in the glaze!
Slow Cooker Ham Recipe
Perfect Roast Turkey
Smoked Turkey
Garlic Pork Loin Roast
Prime Rib
Lamb Roast
Double Smoked Ham

Storing and Reheating Leftover Ham

Have leftovers? Let the ham cool completely, then store it in a covered airtight container in the fridge for up to 5 days. You can also freeze the ham for 1–2 months when wrapped well.

To reheat, thaw it in the refrigerator and warm it gently, covered with foil, in a 275°F oven until heated through. If you’d rather turn those leftovers into another meal, try my Ham Salad or Ham and Bean Soup.

Lemon Cake

Katie — Sun, 23 Aug 2026 13:01:31 +0000

Sweet zingy Lemon Cake frosted with lemon buttercream frosting then decorated with a fresh sprinkling of lemon zest! This goes along with my other classic lemon recipes like my Lemon Bars and Lemon Crinkle Cookies.

Why This Lemon Cake Is a Favorite

If you love lemon as much as I do, this Lemon Cake is one to add to your list. It’s based on my vanilla cake recipe and classic buttercream frosting, with fresh lemon juice, zest, and lemon extract for plenty of bright citrus flavor.

The result is a moist, tender cake with a light texture, sweet lemon buttercream, and just the right amount of zing.

Ingredient Notes

Here’s a quick look at what each ingredient brings to this lemon cake and frosting.

For the Lemon Cake:

Salted butter: Softened butter makes it easy to cream with the sugar and adds plenty of buttery flavor to the cake.
Vegetable oil: A little oil helps keep the cake soft and moist without making it too heavy.
Granulated sugar: This sweetens the cake and helps give it a tender texture.
Whole eggs: Room-temperature eggs blend more smoothly into the batter and help give the cake structure.
Whole egg whites: The extra egg whites help keep the cake light while still giving it enough structure.
Whole milk: Whole milk adds moisture and richness to the cake batter.
Vanilla extract: A little vanilla rounds out the lemon flavor and adds warmth.
Lemon extract: This gives the cake an extra boost of lemon flavor without needing a ton of juice.
Lemon zest: Fresh lemon zest adds plenty of bright, citrusy flavor right to the batter.
All-purpose flour: This gives the cake the structure it needs while keeping the crumb tender.
Baking powder and baking soda: These help the cake rise as it bakes and keep the layers from turning out too dense.
Salt: A small amount helps balance the sweetness and bring out the lemon and vanilla flavors.

For the Lemon Frosting:

Salted butter: Soft butter makes the frosting easy to whip into a smooth, spreadable consistency.
Powdered sugar: This sweetens the frosting and gives it that smooth buttercream texture.
Vanilla extract: Vanilla adds a little extra flavor and balances the tartness of the lemon.
Fresh lemon juice: Fresh lemon juice gives the frosting its bright lemon flavor and helps loosen it to the right consistency.
Whole lemon, zested: Lemon zest adds another layer of fresh citrus flavor and makes the frosting taste extra lemony.

How to Make Lemon Cake

Here’s a step-by-step look at how to make this lemon cake, from mixing the batter to frosting and decorating the finished layers. For full details, see the recipe card down below.

Step 1: Preheat and Prep

Preheat the oven to 325°F. Line three 8-inch round cake pans with parchment paper and/or spray well with nonstick cooking spray, then set aside.

Pro Tip: Use a light-colored metal or glass baking pan for this cake. Darker pans absorb more heat, which can make the edges brown and crisp before the center is fully baked.

Step 2: Mix the Wet Ingredients

In the bowl of a stand mixer, beat the butter, oil, and sugar until combined. Add the eggs and egg whites one at a time, mixing until the mixture is very light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl and mix briefly again.

Step 3: Make the Milk Mixture

In a liquid measuring cup, stir together the milk, vanilla extract, lemon extract, and lemon zest. Set aside.

Step 4: Combine the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 5: Make the Lemon Cake Batter

Alternate adding the flour mixture and milk mixture to the wet ingredients, starting and ending with the flour mixture. Scrape down the sides of the bowl and mix again briefly until the batter is smooth.

Step 6: Fill the Cake Pans

Divide the batter evenly between the three prepared cake pans and smooth the tops with a spatula.

Step 7: Bake and Cool

Bake in the lower two-thirds of the oven for 30-40 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cakes cool in the pans for 15-20 minutes before carefully inverting them onto cooling racks. Cool completely before frosting.

Step 8: Make the Lemon Frosting

Add the softened butter, powdered sugar, vanilla extract, and lemon zest to the mixer and mix slowly to break up the butter. With the mixer on low, add the lemon juice 1 tablespoon at a time until the frosting forms a thick paste.

Increase the mixer speed to medium and beat until completely smooth. You may only need 3 tablespoons of lemon juice, but up to 4 tablespoons may be needed. The frosting should hold its shape but still be easy to run a butter knife through.

Make-Ahead Tip: Bake the cake layers ahead and wrap them tightly in plastic wrap. Store at room temperature overnight, in the fridge for up to 4 days, or freeze for up to 3 months. Thaw frozen layers overnight in the fridge, then bring them to room temperature before decorating.

The frosting can also be made up to 4 days ahead and refrigerated. Let it soften at room temperature, then mix briefly before using.

Step 9: Frost and Decorate the Lemon Cake

Place one cake layer on a serving plate and spread frosting evenly over the top using an offset spatula. Repeat with the remaining layers, then cover the sides and top of the cake with the remaining frosting.

Use any extra frosting to decorate the top with a large star tip and disposable piping bag. Finish with extra lemon zest and/or lemon slices, then slice and serve.ake, in my humble opinion.

Tips for Success

Here are a couple of pointers if you’ve never made a cake from scratch before, or if you just need a reminder.

Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites and milk all at room temperature yields you a smoother, better incorporated cake batter and thus a better cake.
Don’t overmix the batter: Once the flour is added, mix only until everything is incorporated to keep the crumb soft and tender.
Do not over bake. Moistness comes with just the right amount of time in the oven. Start checking your cake for doneness after 30 minutes and then go from there. Every oven is different (some run hot, some run cold) so be sure you are checking your cake for doneness every few minutes once you’re getting close to it being completely baked.
Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cakes are not cooled completely.

What to Serve With Lemon Cake

Lemon cake pairs well with fresh fruit, creamy toppings, and refreshing drinks that balance its sweet-tart flavor.

Fruit Salad – Fresh, juicy fruit adds a refreshing contrast to the rich cake.
Strawberry Sauce – Sweet strawberry sauce pairs especially well with the bright lemon flavor.
Blueberry Sauce – Warm blueberry sauce adds a sweet berry flavor that complements the citrusy cake.
Homemade Vanilla Ice Cream – A scoop of vanilla ice cream makes a simple slice of cake feel like a full dessert.
Blackberry Lemonade – Sweet blackberry and bright lemon make a refreshing pairing with a slice of lemon cake.

I hope you make this bright and happy lemon cake soon! It’s such a fun dessert for spring, summer, or anytime you’re craving something lemony. The printable recipe card is down below, enjoy!

Lemon Cake

Sweet zingy lemon cake frosted with lemon buttercream frosting then decorated with a fresh sprinkling of lemon zest! Perfect for springtime!

Course Dessert

Cuisine American

Keyword Lemon Cake, Lemon Cake Recipe

Prep Time 1 30

Cook Time 30

Total Time 2

Servings servings

Calories 459kcal

Author Katie Cooksey

Equipment

3 8" round cake pans
1 stand mixer

Ingredients

For the Lemon Cake

1/2 cup salted butter softened
1/2 cup vegetable oil
2 cups granulated sugar
2 whole eggs at room temperature
2 whole egg whites at room temperature
1 1/3 cups whole milk at room temperature
1 teaspoon vanilla extract
2 teaspoons lemon extract
2 teaspoons lemon zest
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the Lemon Frosting

1 cup salted butter at room temperature
1 pound powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons fresh lemon juice give or take 1 tablespoon
1 whole lemon zested

US Customary – Metric

Instructions

Make the Lemon Cake

Preheat oven to 325 degrees. Line three 8-inch round baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
In the bowl of a stand mixer, beat butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy, 2-3 minutes. Scrape the sides of the bowl and mix again briefly.
In a liquid measuring cup, stir milk, vanilla extract, lemon extract, and lemon zest together. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
Divide evenly between three baking pans and smooth the top.
Bake 30-40 minutes in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

Make the Lemon Frosting

To make the lemon frosting, mix softened butter, powdered sugar, vanilla extract, and lemon zest together slowly to break apart the butter. With the mixer on low, add in lemon juice 1 tablespoon at a time until it turns into a thick paste. Increase mixer speed to medium and beat until completely smooth. Frosting may only use 3 tablespoons of lemon juice but may need up to 4. The frosting is done when it can hold its shape, but you can run a butter knife through it easily.

Frost the Lemon Cake

Layer cake and frosting together using an offset spatula to spread the frosting evenly between the layers. Add frosting around the edges and across the top. Use any excess frosting to decorate with a large star tip and disposable piping bag. Add extra lemon zest and/or lemon slices and serve.

Notes

Recipe will make:

1- 9×13 thick cake (bake for 40-55 minutes)
2- 8 or 9-inch round cakes (40-50 minutes)
24 cupcakes (bake for 18-20 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter colored baking pans (or glass). Using a darker teflon will give you darker, crispier edges which doesn’t really have a place in cake, in my humble opinion.

Nutrition

Tools You’ll Need

You don’t need a lot of special equipment to make this lemon cake, but these few tools make mixing, baking, and assembling the layers much easier.

Stand Mixer – Makes it easy to beat the butter, oil, sugar, eggs, and egg whites until light and fluffy.
8-inch Round Cake Pans – Three matching pans help the cake layers bake evenly and stack neatly.
Measuring Cups and Spoons – Accurate measurements help keep the cake and frosting consistent.
Parchment Paper – Helps the cake layers release cleanly from the pans without sticking.

Lemon Cake Topping Variations

I kept things simple and topped this lemon cake with lemon zest and a lemon slice. However, you could decorate it however you want! Here are a couple of different suggestions:

berries (raspberries or blueberries are popular choices)
whipped cream
cream cheese frosting
edible flowers
sprinkles
freezer dried berries
candied citrus

More Lemon Cakes to Try!

How to Store Leftover Lemon Cake

Store leftover lemon cake covered at room temperature for up to 2 days. For longer storage, cover it tightly and refrigerate for up to 4 days. Let refrigerated cake sit at room temperature before serving so the frosting softens and the cake returns to a softer texture.

To freeze, wrap individual slices or unfrosted cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months, then thaw overnight in the refrigerator and bring to room temperature before serving.