If you’ve been reading MBA for a while, you know that I love scrolling TikTok for two main reasons: makeup tutorials and fun recipes.

Some of my favorite recipes are ones that I have adapted from TikTok. I make cinnamon rolls with heavy cream for almost every holiday these days, and my friends are constantly asking me to make my easy chili cheese dip for parties.

Recently, a version of this Grillo’s pickle dip went viral and I absolutely had to try it. And you know what? It was 100% worth it.

This is the BEST dip for pickle fans. Using briny, fresh dill pickles gives the dip the perfect crunch and tangy flavor. You won’t be able to stop at just one bite!

The post Grillo’s Pickle Dip appeared first on My Baking Addiction.

Carrot cake is one of my favorite desserts. I absolutely adore the J. Alexander’s carrot cake and make it multiple times a year.

So obviously I love taking all of the flavors of one of my favorite cakes and putting them in other desserts, such as carrot cake bread! These carrot cake cookies are my new obsession. They’re soft, slightly chewy, and perfectly cakey.

Why you’ll love this carrot cake cookie recipe

I am really into these carrot cake cookies, and I know you’ll love them, too. Here’s why:

• Amazing texture: These cookies have an amazing texture. The cookie dough itself bakes up to be soft and a bit cakey, similar to zucchini cookies. The added coconut and raisins give a bit of chewiness, too. 
• Perfect flavor: This recipe includes all of the best parts of a classic carrot cake: slightly sweet carrots, pineapple, chewy raisins and coconut, warm spices, and tangy cream cheese frosting. They really do taste like carrot cake…just in cookie form!
• No chilling required: No need to chill the dough. Just mix, portion, and bake. Even with letting the cookies cool before frosting them, you can have them ready in just over an hour!
• Great for gatherings: If you’re headed to an Easter brunch or party, take these carrot cake cookies. They travel better than a whole cake does!

Ingredients and substitutions

• Butter: Make sure your butter has softened to room temperature before you start baking.
• Sugar: I like a combination of granulated sugar and brown sugar for the best flavor and texture. If your brown sugar has hardened in the pantry, check out my tips for softening brown sugar.
• Large eggs
• Vanilla: Extract or vanilla bean paste
• Crushed pineapple: Use crushed pineapple in juice and drain the pineapple before using it. You don’t have to press out the fruit until it’s dry; just make sure you drain off as much of the juice as you can. 
• Raisins: Technically optional, but highly recommended.
• Carrots: I recommend finely grating these using the small holes on a box grater. Since these cookies won’t bake as long as cake does, finely grating the carrots helps them cook better in the cookies.
• Sweetened shredded coconut: You can just unsweetened flaked coconut, just know that the final cookies won’t be as sweet.
• All-purpose flour
• Spices: Ground cinnamon and fine sea salt round out the flavor of the cookie dough. You could also add a pinch of nutmeg or use pumpkin pie spice in place of the cinnamon if you have some on hand!
• Leavening: A mix of baking powder and baking soda.

The frosting for these cookies is based on my cream cheese frosting recipe. You’ll also need softened cream cheese and powdered sugar for this.

How to make these carrot cake cookies

Using a stand mixer or an electric hand mixer, cream the butter and sugars until light and fluffy. This will take about 3 minutes. Scrape down the sides of the bowl as needed.

Add in the eggs and vanilla, then the pineapple, raisins, carrots, and coconut.

In a separate bowl, whisk together the dry ingredients. Slowly add this to the wet ingredients until the dough is just combined.

Use a large cookie scoop to portion the cookie dough onto a baking sheet lined with parchment paper. Leave about 2 inches between each cookie.

Bake at 350°F for 15-17 minutes, until golden and the tops are just set and no longer look wet or shiny. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely.

Make the cream cheese frosting using a hand mixer or stand mixer. Spread onto the cooled cookies and enjoy!

Storage

Store carrot cake cookies in an airtight container in the refrigerator for up to 3 days. You don’t want to leave them at room temperature due to the cream cheese in the frosting.

If you want to make the cookies ahead of time, let them cool and then store them in an airtight container. Freeze for up to a month. Thaw, then spread the cream cheese frosting on top before enjoying.

I don’t recommend freezing the frosted cookies, as freezing and thawing can make the frosting split.

Print

Carrot Cake Cookies

Your favorite cake in a soft, cakey cookie form! These carrot cake cookies are packed with shredded carrots, pineapple, and coconut and topped with a simple cream cheese frosting.

Course Dessert

Cuisine American

Keyword carrot cake, carrots, coconut, cookies, Cream Cheese Frosting, drop cookies, easter, holidays, pineapple, spring

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 20 cookies

Calories 280kcal

Author Jamie

Equipment

• Box Grater
• Cookie Scoop Set
• Nordic Ware Aluminum Half Sheet Pans
• Pre-Cut Parchment Paper Baking Sheets

Ingredients

• ½ cup unsalted butter room temperature
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple in juice drained
• 1 cup raisins
• 1 cup finely shredded carrots
• 1 cup sweetened shredded coconut
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

For the frosting

• 4 ounces cream cheese room temperature
• ¼ cup unsalted butter room temperature
• 2 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add in eggs and vanilla and mix until combined. Stir in pineapple, raisins, carrots and coconut until evenly incorporated.
  1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 (8-ounce) can crushed pineapple in juice, 1 cup raisins, 1 cup finely shredded carrots, 1 cup sweetened shredded coconut
• In a separate medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Gradually add the dry ingredients to the carrot mixture until just combined. Be sure to scrape down the sides of the bowl using a rubber spatula to make sure everything is fully incorporated into the batter.
  2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
• Using a large (3 tablespoons) cookie scoop, scoop batter onto prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake in preheated oven for 15-17 minutes. Remove pan to cooling rack and allow cookies to cool on pan for about 5 minutes before transferring them to the cooling rack to cool completely.
• Repeat with remaining batter.
• Once cookies have completely cooled, prepare the cream cheese frosting.
• In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 3 minutes, scraping the sides of the bowl with a spatula as necessary.
  4 ounces cream cheese, 1/4 cup unsalted butter
• With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for 3-4 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary. Spread frosting onto each cookie.
  2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract

Notes

Store cookies in an airtight container within the refrigerator for up to 3 days.

Adapted from allrecipes.

Nutrition

Serving: 1cookie | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1383IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The post Carrot Cake Cookies appeared first on My Baking Addiction.

It’s brunch season! Even if you don’t celebrate Easter, it’s hard to deny the appeal of a big brunch spread.

If you’re looking for menu ideas for your next brunch gathering, I’ve got you covered. I’ve pulled together my favorite recipes for the perfect spring brunch. I know your family will love these recipes as much as mine does!

The post 25 of the Best Easter Brunch Recipes appeared first on My Baking Addiction.

I don’t know about you, but lately I’ve been craving comfort food more than anything else.

For me, comfort foods are full of nostalgia. Sometimes they make me think of my grandmother, other times they make me think of meals we enjoyed growing up.

And sometimes they’re just foods that are full of carbs and lots of cheese.

In case you’re also in need of some comforting meals, I’ve pulled together 20 of my favorite comfort food recipes. We’ve got easy dinners that will remind you of childhood and rich desserts that will fuel your soul as well as your body.

Tips for sharing meals with friends and neighbors

Whenever I have a friend or neighbor in need of a meal, comfort foods are my immediate go-to.

Whether they are going through a loss, celebrating a new baby, or recovering from surgery, I know that sharing a comforting meal is sure to lift their spirits and help them feel supported.

Here are a few tips to keep in mind when taking a meal to your friends and neighbors:

• Disposable pans are the way to go. This is not the time to use your favorite casserole dish. Trust me, you don’t want to have to worry about getting it back later. Instead, grab a pack of disposable aluminum pans to keep on hand for whenever you are cooking a meal for someone.
• Help stock the freezer. If you’re making a recipe that makes a large batch, such as a casserole, consider dividing it into two smaller pans. They can eat one pan right away and put the other in the freezer for the future.
• Think about what’s most accessible. If you’re cooking for just one person, they may not want to bake an entire casserole. Instead, consider portioning the food into meal prep containers so they can reheat smaller portions in the microwave or freeze some portions for later.
• Don’t forget about snacks. If you have time, bake up a comforting dessert, such as a batch of cookies, or grab a few snacks from the grocery store. They’ll appreciate having something to nosh on between meals.

20 sweet and savory comfort food recipes

Whether you’re cooking for someone else or for your own family, you’ll want to make these comfort food dinner recipes over and over again. These are some of our favorite recipes that my family asks for all of the time.

And since we can’t forget about sweets, I’ve included some of my favorite comfort food desserts, too.

Comforting dinner recipes

Chicken Spaghetti Casserole

4.74 from 63 ratings

Chicken spaghetti casserole is an easy, cheesy, crowd-pleasing meal! Chicken, pasta, Rotel, and a creamy sauce come together for a comforting weeknight meal.

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Bisquick Chicken Pot Pie

No ratings yet

If you grew up on chicken pot pie, you'll love this recipe! A creamy, hearty filling is packed with rotisserie chicken and veggies and finished off with an easy drop biscuit topping.

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Cheeseburger Tater Tot Casserole

4.47 from 394 ratings

This recipe combines two comfort foods into one: cheeseburgers and tater tot casserole! This is a great make-ahead recipe that freezes well.

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One Pot Mac & Cheese

4.39 from 121 ratings

This one-pot macaroni and cheese comes together in a matter of minutes right on the stovetop. Serve it as a side dish or bulk it up with some extra protein and veggies to turn it into a full meal.

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French Onion Pasta

No ratings yet

We're packing all of the flavors of your favorite French onion soup into this rich one-pot pasta recipe. It's savory, cheesy, and unbelievably delicious.

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Homemade Cheeseburger Helper

4.67 from 3 ratings

If you're like me and you grew up eating hamburger helper out of the box, you'll love this throwback! We're packing all of the nostalgic flavor of the original into a homemade version that tastes even better.

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Crockpot Spaghetti Sauce

4.12 from 9 ratings

This spaghetti sauce is cooked low and slow in your slow cooker, so dinner is ready when you get home from work. This spaghetti sauce also freezes well, so you can make it ahead and portion it out for meals later on.

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Chicken and Wild Rice Soup

4.74 from 96 ratings

Shredded chicken, nutty wild rice, and plenty of veggies come together in a creamy soup that will warm you from the inside out. Serve a bowl of this chicken and wild rice soup alongside crusty bread or a salad.

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Homemade Sloppy Joes

4.53 from 19 ratings

Sloppy joes are an easy weeknight meal that will take you right back to childhood! Leftovers freeze well, so feel free to make a double batch and freeze some for an easy meal later on.

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Pepperoni Bread

4.55 from 24 ratings

Made with frozen bread dough, this Pepperoni Bread is an easy and fun recipe to make. Serve it as an appetizer or as an entree alongside a big salad for a fun take on pizza night.

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Cozy, nostalgic desserts

Lunch Lady Peanut Butter Bars

No ratings yet

These are a totally retro dessert that your family will love! This no-bake recipe has a peanut butter and graham cracker base and is topped with chocolate.

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New York Times Chocolate Chip Cookies

4.56 from 458 ratings

My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I have yet to try a better cookie!

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Peanut Butter and Jelly Cookies

No ratings yet

Your favorite childhood sandwich is now in cookie form! These peanut butter thumbprint cookies are filled with your favorite jam for a fun take on a pb&j.

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Brown Butter Rice Krispie Treats

4.67 from 3 ratings

Everyone loves a Rice Krispie treat. This version uses brown butter for a slight twist on the classic.

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Chocolate Dump Cake

5 from 3 ratings

The fastest, easiest way to enjoy chocolate cake is with this chocolate dump cake recipe! It makes a rich, fudgy cake that requires only minutes of prep time.

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Homemade Banana Pudding

4.47 from 208 ratings

Rich, homemade vanilla pudding, sliced bananas, and vanilla wafer cookies are layered to create the ultimate comforting dessert.

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Ice Cream Sandwich Cake

4.74 from 23 ratings

This ice cream sandwich cake is a kid’s dream come true! Made with ice cream sandwiches, fudge sauce, Oreo cookies and Cool Whip, this easy dessert is one of the best summer treats you can make.

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Butterscotch Pudding

4.38 from 8 ratings

Forget packages of store-bought butterscotch pudding. The homemade stuff is the real deal! Rich and creamy with deep caramel notes, you'll want to make this one again and again.

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Old-Fashioned Apple Dumplings

4.45 from 427 ratings

These are just like what grandma used to make! Apples are wrapped in pastry and cooked with a spiced syrup in this incredible dessert.

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Cherry Pie

5 from 7 ratings

Cherry pie is a classic for a reason! With a crisp, flaky crust and juicy, sweet cherries, this pie is one you will crave all year round.

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The post 20 Sweet + Savory Comfort Food Recipes appeared first on My Baking Addiction.

What are lunch lady bars?

Lunch lady bars are no-bake peanut butter bars made with a base of creamy peanut butter and graham cracker crumbs. After the bars set, they are topped with melted chocolate for treat with the flavor of a peanut butter cup.

This recipe was given to me by a family friend and is named for the school lunch ladies who used to make these bars. After a bit of tweaking, I can tell you that these are the perfect after-school treat. They’re rich, chewy, totally easy to make, and will bring back the high school nostalgia in the best way.

How are these different from scotcheroos?

Lunch lady peanut butter bars are similar to scotcheroos, but with two big differences: lunch lady bars use graham crackers in the base instead of Rice Krispies cereal, and the topping is just chocolate instead of a mix of chocolate and butterscotch chips.

Although you could definitely add butterscotch chips to the topping for this recipe if you wanted! I won’t give away your secrets if you do.

How to make lunch lady peanut butter bars

Similar to making classic rice krispie treats, this is a no-bake recipe that your kids are going to want to help with!

Ingredients you’ll need

• Salted butter: Cut into cubes. If you only have unsalted butter, I suggest adding about 1/4 teaspoon of salt to the recipe.
• Creamy peanut butter: This is not the time for the fancy natural peanut butter. I recommend using regular ol’ Jif or Skippy peanut butter or a no-stir natural peanut butter in this recipe.
• Vanilla extract
• Graham cracker crumbs: You can pulse your own from full graham cracker sheets, but I like to buy the box of graham cracker crumbs at the store. You can use any leftover crumbs to make magic bars or no-bake banana split cake.
• Powdered sugar: If you are out, learn how to make powdered sugar from granulated sugar and save yourself a trip to the store.
• Chocolate chips: You can use milk or semi-sweet chocolate chips.
• Coconut oil: This helps the chocolate layer spread smoothly and harden nicely one the bars cool.

Making this recipe

To make the peanut butter layer, add the butter and peanut butter to a large bowl. Microwave on 50% power in 30-second increments, stirring after each, until the butter is melted. Stir in the vanilla. The mixture should be smooth.

Use a spatula to stir in the graham cracker crumbs and the powdered sugar to make a sort of dough. Once the mixture is well combined, press it into a parchment-lined 9×9-inch pan.

Set the pan in the refrigerator while you make the chocolate layer. The base does not need to cool completely.

In another microwave-safe bowl, mix the chocolate chips and the coconut oil. Microwave on 50% power in 30-second increments, stirring after each, until the chocolate is melted and smooth.

Pour the melted chocolate on top of the bars and spread into an even layer with an offset spatula.

Chill the lunch lady bars for at least 2 hours before using the parchment paper to lift them from the pan and cut into squares.

Frequently asked questions

More classic peanut butter treats

If you love peanut butter as much as we do and these lunch lady bars leave you wanting more, try:

• Buckeye candy
• Peanut butter blossoms
• Peanut butter pie
• Easy peanut butter fudge
• Honey peanut butter cookies

Print

Lunch Lady Peanut Butter Bars

These lunch lady peanut butter bars are a retro treat your family will love! Made with peanut butter, graham cracker crumbs, and chocolate, these no-bake bars are easy to make and always disappear in a flash.

Course Dessert

Cuisine American

Keyword bar dessert, Chocolate, easy recipe, no bake recipe, peanut butter, quick and easy

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 16

Calories 383kcal

Author Jamie

Equipment

• 9×9-inch Cake Pan

Ingredients

• 1 cup salted butter cubed
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 2 cups graham cracker crumbs
• 1 ¾ cups powdered sugar
• 1 ½ cups milk or semisweet chocolate chips
• 2 teaspoons coconut oil

US Customary – Metric

Instructions

• Line (1) 9×9-inch baking pan with parchment paper.
• In a large microwave-safe bowl, add butter and peanut butter. Microwave on medium power in 30-second increments, stirring after each increment, until the butter is melted. Add in vanilla and stir until smooth.
  1 cup salted butter, 1 cup creamy peanut butter, 1 teaspoon pure vanilla extract
• Stir in graham cracker crumbs and powdered sugar until fully incorporated. Press mixture evenly into the prepared pan. Place the pan into the refrigerator while you prepare the chocolate layer.
  2 cups graham cracker crumbs, 1 ¾ cups powdered sugar
• Add chocolate chips and coconut oil to a medium microwave-safe bowl. Microwave on medium power in 30-second increments, stirring after each increment, until the chocolate is melted. Stir until smooth. Pour chocolate over the peanut butter bars and use a spoon or offset spatula to spread it into an even layer. Refrigerate for at least 2 hours.
  1 ½ cups milk or semisweet chocolate chips, 2 teaspoons coconut oil
• When ready to serve, remove bars from pan and cut into 16 pieces.

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for 1-2 months.

Nutrition

Serving: 1bar | Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 230mg | Potassium: 162mg | Fiber: 1g | Sugar: 27g | Vitamin A: 355IU | Calcium: 32mg | Iron: 1mg

The post Lunch Lady Peanut Butter Bars appeared first on My Baking Addiction.

The easiest yellow cake recipe

I make plenty of cake recipes from scratch, and I love doing that! But I don’t always have time or energy to make a homemade cake. That’s where my doctored cake mix recipe comes in.

By pairing a box of yellow cake mix with vanilla pudding mix and a few other simple ingredients, we get the perfect vanilla cake. The crumb has the same light, tender texture that you get from a homemade cake, but it only takes a few minutes to mix this simple cake together.

Mix this one up for birthdays, backyard cookouts, potlucks, or simply because you’re craving cake on a Thursday.

How to make this easy yellow cake recipe

Ingredients you’ll need

• Yellow cake mix: This is the base of the recipe. Make sure you buy a 15.25-ounce cake mix for this recipe to work correctly! Some brands have switched to 13.25-ounce mixes, so check the package carefully.
• Instant vanilla pudding mix: This adds extra flavor to the cake and helps keep it moist. I like to use regular vanilla pudding mix, but French vanilla will work, too!
• Sour cream: Similar to adding buttermilk to baked goods, the sour cream creates a tender cake crumb and also adds moisture. You can use plain yogurt in place of the sour cream, or try using vanilla yogurt for more vanilla flavor.
• Vegetable oil: Or your preferred neutral-flavored oil.
• Large eggs
• Pure vanilla extract
• Warm water

And that’s it! I bet you already have most of what you need in the fridge or pantry already.

Making this recipe

This easy yellow cake recipe makes either a 9-inch double-layer cake or a 9×13-inch sheet cake.

To make the batter, use a mixer to beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water in a large bowl until well combined. Scrape down the sides of the bowl as needed.

For a 9-inch layer cake, divide the cake batter between two greased 9-inch pans. Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

For a 9×13-inch sheet cake, spread the batter into a greased 9×13-inch cake pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely before filling and frosting the tops and sides of the cake as desired with piping bags and tips or offset spatulas.

Frosting suggestions

You can top this easy yellow cake with any of your favorite frostings. Since the cake itself is so quick and easy to make, I like to make one of my homemade frosting recipes to go with it.

Some people think of funfetti cake as the traditional birthday cake, while others think it’s yellow cake with chocolate frosting. If you fall into the latter category, use my chocolate buttercream frosting!

You can also never go wrong with vanilla buttercream frosting. Or change things up with strawberry frosting or lightly tanging raspberry buttercream!

Cream cheese frosting is also always a hit thanks to the light tanginess it adds, and marshmallow frosting is a fun option, too.

Don’t forget to add plenty of sprinkles when you’re done!

Storage tips

Unfrosted yellow cakes can be stored, well wrapped, at room temperature for up to a day before frosting them.

Once you frost the cake, storage will depend on the style of frosting used. If using buttercream, you can store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

If using cream cheese frosting, marshmallow frosting, or any other dairy-heavy frosting, store the cake in the refrigerator instead of at room temperature.

For longer-term storage, consider freezing the cakes either before or after decorating. Check out my post on how to freeze cake for detailed directions.

Frequently asked questions

Print

Easy Yellow Cake

No one will ever guess that this tender, delicious cake started with a boxed mix! This easy yellow cake is a crowd favorite that's perfect for any occasion.

Course Dessert

Cuisine American

Keyword birthday cake, Cake, cake mix, easter, holidays, layer cake, quick and easy, sheet cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 330kcal

Author Jamie

Equipment

• 2 9-inch Cake Pan
• 1 Nordic Ware Metal 9×13 Covered Cake Pan
• Mixing bowl set
• KitchenAid 9-Speed Digital Hand Mixer

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 1 (3.4-ounce) box instant vanilla pudding mix
• ¾ cup sour cream or plain yogurt
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup warm water

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water. Beat for about 2 minutes on medium speed until well combined.
  1 (15.25-ounce) box yellow cake mix, 1 (3.4-ounce) box instant vanilla pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract, ½ cup warm water

For a 9-inch layer cake:

• Grease (2) 9-inch cake pans. Divide batter evenly between the two pans, spreading to the edges with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 15 minutes in the pans before turning the cakes out onto a wire rack to cool completely.
• Fill and frost cooled cakes with your favorite frosting, such as chocolate buttercream.

For a 9×13-inch sheet cake:

• Grease (1) 9×13-inch cake pan and/or line with parchment paper. Pour batter into the pan and spread to the edges with a spatula.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Let cake cool completely on a wire rack before topping with your favorite frosting.

Notes

If you want to make cupcakes with this recipe, divide the batter between 24 lined or greased standard cupcake wells (about 3 tablespoons of batter per well). Bake at 350°F for 18-22 minutes. Cool completely before frosting.

Nutrition

Serving: 1slice | Calories: 330kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 334mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg

The post Easy Yellow Cake appeared first on My Baking Addiction.

I’ve been obsessed with scones for a long time. Don’t get me wrong, I also love muffins and sweet rolls…but scones have a special place in my heart.

I would be happy to eat a scone for breakfast every day. Lately, these strawberry scones are my newest favorite.

The post Strawberry Scones appeared first on My Baking Addiction.

Chocolate chip cookies are a serious business around here. We all have our favorite recipes, but that doesn’t mean we don’t take trying new ones very seriously.

After all, you’ve gotta try as many recipes as you can for science, right?

One thing I’ve learned is that everyone likes their chocolate chip cookies a little different. Some are all about the big, chewy cookies, while others are all about a soft and cakey texture.

And we can’t forget variations on the classic!

Luckily for you, I’ve got plenty of chocolate chip cookie recipes right here on MBA, perfect for satisfying any craving.

The post The 18 Best Chocolate Chip Cookie Recipes appeared first on My Baking Addiction.

My favorite easy funfetti cake recipe

If you’ve been around here for a while, you know how much I love my doctored cake mix recipe.

Sure, I love making cake recipes from scratch too, but sometimes you just need a super easy cake. And I’m never too good to take a little shortcut now and then!

My newest favorite variation of that doctored cake mix is this easy funfetti cake recipe. When I have time, I make homemade funfetti cupcakes. But when I’m short on time? This shortcut recipe is where it’s at.

This recipe starts with a funfetti cake mix, but I promise that your friends and family will never guess it. I add a few simple ingredients — including a few extra sprinkles — to make it taste like you spent hours baking.

Pair it with your favorite frosting and you’ve got a cake that’s perfect for birthdays, summer cookouts, graduations, or just because you are craving some cake.

What is a funfetti cake?

The word “funfetti” is a word that was created by Pillsbury and is a portmanteau of “fun” and “confetti.” Confetti cakes — aka funfetti cakes — are typically vanilla cake with colorful sprinkles mixed into the batter.

Most of the time funfetti cake has a yellow cake or white cake base. You can find funfetti cake mixes that use a strawberry cake or chocolate cake base, too, though.

You will sometimes see confetti cakes referred to as birthday cakes. This is where we get other recipes like birthday cake cookies or birthday cake pancakes that incorporate sprinkles and lots of vanilla flavor.

How to make this easy funfetti cake

This is such an easy recipe. It’s perfect for beginner bakers and kids or anyone who needs a quick cake they can throw together at the last minute!

Ingredients you’ll need

• Funfetti cake mix: This is the base of the recipe. Make sure you buy a 15.25-ounce cake mix for this recipe to work correctly!
• Instant vanilla pudding mix: This adds extra flavor to the cake and helps keep it moist. I like to use French vanilla pudding mix, but you can use regular vanilla, too.
• Sour cream: Similar to adding buttermilk to baked goods, the sour cream creates a tender cake crumb and also adds moisture. You can use plain yogurt in place of the sour cream, or try using vanilla yogurt for more vanilla flavor.
• Vegetable oil: Or your preferred neutral-flavored oil.
• Large eggs
• Pure vanilla extract
• Warm water
• Rainbow sprinkles: I like to add extra sprinkles to my easy funfetti cake to give it even more of a homemade feel. Rainbow jimmies are my go-to. Nonpareils tend to dissolve a bit too quickly in the cake batter, so I prefer to save those for the outside of funfetti cookies.

Making this recipe

This easy funfetti cake recipe makes either a 9-inch double-layer cake or a 9×13-inch sheet cake.

To make the batter, use a mixer to beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water until well combined. Scrape down the sides of the bowl as needed. Fold in the extra sprinkles until well distributed.

Divide the batter between two greased 9-inch cake pans or spread into one greased 9×13-inch pan.

For 9-inch cakes, bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For a 9×13-inch cake, increase the baking time to 35-40 minutes.

Let the cakes cool completely before filling and frosting as desired.

Frosting suggestions

You can top this easy funfetti cake with any of your favorite frostings. Since the cake itself is so quick and easy to make, I like to make one of my homemade frosting recipes to go with it.

Pairing funfetti cake with vanilla buttercream frosting or chocolate buttercream frosting is always a classic.

But I also like to go with less traditional flavors! Strawberry frosting is always a hit, and I love cream cheese frosting for the sweet tanginess it adds. For a lighter option, you could use whipped cream frosting. And don’t forget about marshmallow frosting!

Storage tips

Unfrosted funfetti cakes can be stored, well wrapped, at room temperature for up to a day before frosting them.

Once you frost the cake, storage will depend on the style of frosting used. If using buttercream, you can store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

If using cream cheese frosting, whipped cream frosting, or marshmallow frosting, store the cake in the refrigerator instead of at room temperature.

For longer-term storage, consider freezing the cakes either before or after decorating. Check out my post on how to freeze cake for detailed directions.

FAQs

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Easy Funfetti Cake

This easy funfetti cake starts with a boxed mix, but you'd never know it! Top this moist, tender cake with your favorite frosting for the perfect celebration cake.

Course Dessert

Cuisine American

Keyword birthday, birthday cake, Cake, cake mix recipe, funfetti, holidays, layer cake, quick and easy, sheet cake, sprinkles

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 171kcal

Author Jamie

Equipment

• 2 9-inch Cake Pan
• 1 Nordic Ware Metal 9×13 Covered Cake Pan
• Mixing bowl set
• KitchenAid 9-Speed Digital Hand Mixer

Ingredients

• 1 (15.25-ounce) box Funfetti cake mix
• 1 (3.4-ounce) box instant French vanilla pudding mix
• ¾ cup sour cream or plain yogurt
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup warm water
• 1 tablespoon rainbow sprinkles optional

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water. Beat for about 2 minutes on medium speed until well combined. Add the sprinkles and mix until well distributed.
  1 (15.25-ounce) box Funfetti cake mix, 1 (3.4-ounce) box instant French vanilla pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract, ½ cup warm water, 1 tablespoon rainbow sprinkles

For a 9-inch layer cake:

• Grease (2) 9-inch cake pans. Divide batter evenly between the two pans, spreading to the edges with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 15 minutes in the pans before turning the cakes out onto a wire rack to cool completely.
• Fill and frost cooled cakes with your favorite frosting, such as homemade buttercream frosting.

For a 9×13-inch sheet cake:

• Grease (1) 9×13-inch cake pan and/or line with parchment paper. Pour batter into the pan and spread to the edges with a spatula.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Let cake cool completely on a wire rack before topping with your favorite frosting.

Notes

• Additional sprinkles are optional but help add to the homemade feel of this doctored cake mix recipe.
• If you want to make cupcakes with this recipe, divide the batter between 24 lined or greased standard cupcake wells (about 3 tablespoons of batter per well). Bake at 350°F for 18-22 minutes. Cool completely before frosting.
• Top the cake with your favorite frosting, such as homemade vanilla buttercream frosting, chocolate buttercream, strawberry frosting, or cream cheese frosting.
• Cake can be frozen before or after frosting, either whole or in slices. Check out my post on how to freeze cake for more details.

Nutrition

Serving: 1slice (unfrosted) | Calories: 171kcal | Carbohydrates: 2g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 22mg | Potassium: 34mg | Fiber: 0.003g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.2mg

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