Caramel-Glazed Grated Apple Cake

American Cuisine · Desserts

Caramel-Glazed Grated Apple Cake

Grated apples distribute through this square cake rather than sitting in a separate layer. Once the cake has cooled, turn it out and finish the flat underside with a brown-butter caramel glaze and a little flaky salt.
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Serves
8 servings

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About this recipe.

A square apple cake with grated apples, brown sugar and a warm brown-butter caramel glaze.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • 1 cup all-purpose flour (125 grams)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1 tsp Diamond Crystal kosher salt (use half this amount if substituting Morton kosher salt)
  • 6 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup light brown sugar (packed, 100 grams)
  • 2 large eggs
  • 3 large apples (about 1 pound total, preferably Granny Smith; peeled and coarsely grated)

Glaze

  • 2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 cup light brown sugar (packed, 100 grams)
  • kosher salt (a pinch, for the glaze)
  • flaky sea salt (for finishing)

Grate the apples

Peel the apples and use the large holes of a box grater. Stir the shreds through the batter without leaving dry flour pockets.

At the table

Glaze the cooled cake on its flat underside, let the topping settle briefly and cut into squares.

The cooking plan

How to make Caramel-Glazed Grated Apple Cake.

  1. Heat the oven to 350°F. Line an 8-by-8-inch baking pan, preferably metal, with two crossed sheets of parchment, leaving overhang on all sides. Whisk the flour, baking powder, baking soda, optional cinnamon and measured salt together.

  2. Melt the 6 tablespoons cake butter in a small skillet over low heat. Pour it into a large bowl and keep the skillet for the glaze. Whisk the vanilla, granulated sugar and cake portion of the brown sugar into the melted butter, then whisk in the eggs.

  3. Add the dry ingredients and mix until mostly combined. Stir in the grated apples until evenly distributed with no dry flour showing. Spread the batter in the prepared pan.

  4. Bake for about 30 to 35 minutes, until a tester in the center comes out clean. Let the cake cool in the pan. Turn it out onto a platter and peel away the parchment, leaving the flat underside facing up for glazing.

  5. Just before serving, melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Stir as the milk solids turn deep brown, about 3 minutes. Add the cream, a pinch of salt and the remaining 1/2 cup brown sugar. Bring to a boil, stirring, and cook until the sugar has dissolved and the glaze has thickened slightly, about 1 to 2 minutes; a thermometer should read about 225°F.

  6. Pour the glaze over the cake and spread it to the edges. Finish with flaky salt and let the glaze cool for at least 5 minutes before cutting.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Caramel-Glazed Grated Apple Cake

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A square apple cake with grated apples, brown sugar and a warm brown-butter caramel glaze.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • 1 cup all-purpose flour 125 grams
  •  
    1 tsp baking powder
  •  
    1 tsp baking soda
  • ½ tsp ground cinnamon optional
  •  
    1 tsp Diamond Crystal kosher salt use half this amount if substituting Morton kosher salt
  • 6 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ cup granulated sugar 100 grams
  •  
    ½ cup light brown sugar packed, 100 grams
  •  
    2 large eggs
  •  
    3 large apples about 1 pound total, preferably Granny Smith; peeled and coarsely grated
Glaze
  • 2 tbsp unsalted butter
  • ¼ cup heavy cream
  •  
    ½ cup light brown sugar packed, 100 grams
  • kosher salt a pinch, for the glaze
  •  
    flaky sea salt for finishing

Equipment

Large skillet
Baking pan
Instant-read thermometer
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Line an 8-by-8-inch baking pan, preferably metal, with two crossed sheets of parchment, leaving overhang on all sides. Whisk the flour, baking powder, baking soda, optional cinnamon and measured salt together.
  2. Melt the 6 tablespoons cake butter in a small skillet over low heat. Pour it into a large bowl and keep the skillet for the glaze. Whisk the vanilla, granulated sugar and cake portion of the brown sugar into the melted butter, then whisk in the eggs.
  3. Add the dry ingredients and mix until mostly combined. Stir in the grated apples until evenly distributed with no dry flour showing. Spread the batter in the prepared pan.
  4. Bake for about 30 to 35 minutes, until a tester in the center comes out clean. Let the cake cool in the pan. Turn it out onto a platter and peel away the parchment, leaving the flat underside facing up for glazing.
  5. Just before serving, melt the remaining 2 tablespoons butter in the reserved skillet over medium heat. Stir as the milk solids turn deep brown, about 3 minutes. Add the cream, a pinch of salt and the remaining 1/2 cup brown sugar. Bring to a boil, stirring, and cook until the sugar has dissolved and the glaze has thickened slightly, about 1 to 2 minutes; a thermometer should read about 225°F.
  6. Pour the glaze over the cake and spread it to the edges. Finish with flaky salt and let the glaze cool for at least 5 minutes before cutting.

Notes

Cut into eight generous pieces or ten smaller ones.
Allow 30 to 35 minutes for baking plus preparation, cooling and glazing. Let the cake cool in the pan before turning it out.
The cake uses six tablespoons butter and the glaze uses two; the brown sugar is split equally between them.
Prepare the caramel just before glazing.

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Red Velvet Brownie Layer Cake

American Cuisine · Desserts

Red Velvet Brownie Layer Cake

One pan of red velvet brownies becomes a stacked dessert with cream cheese frosting between the layers and around the outside. Let the brownie cool completely before cutting it, then chill the stack briefly so the final frosting is easier to spread.
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Total
4 hours
Serves
12 servings

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About this recipe.

Three brownie layers with cream cheese frosting, made from one rectangular pan and finished with sprinkles.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Brownie

  • cooking spray (for the pan)
  • 1 1/4 cups unsalted butter (2 1/2 sticks)
  • 1 3/4 cups granulated sugar
  • 2/3 cup light brown sugar (packed)
  • 4 tsp red gel food coloring
  • 2 tsp vanilla extract
  • 5 large eggs (at room temperature)
  • 1 1/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tsp kosher salt
  • 3/4 tsp baking powder

Frosting

  • 12 oz cream cheese (softened)
  • 3/4 cup unsalted butter (softened, 1 1/2 sticks)
  • 2 tsp vanilla extract
  • 3/4 tsp almond extract (optional)
  • 1/4 tsp kosher salt
  • 5 2/3 cups confectioners’ sugar
  • sprinkles (for decorating)

Cool before you stack

The single brownie sheet needs to be completely cool before trimming and frosting. Use the parchment overhang to lift it from the pan without bending it.

At the table

Cut through all three layers for serving and return the remaining cake to the refrigerator.

The cooking plan

How to make Red Velvet Brownie Layer Cake.

  1. Heat the oven to 350°F. Coat a 13-by-9-inch pan with cooking spray, then line it with parchment, leaving about 2 inches of overhang along the long sides.

  2. Melt the brownie butter in a large saucepan over medium heat. Take the pan off the heat and whisk in both sugars, the red coloring and vanilla. Whisk in the eggs one at a time.

  3. Mix the flour, cocoa, salt and baking powder in a separate bowl. Stir this mixture into the butter mixture just until no dry flour remains. Spread the batter in the prepared pan.

  4. Bake for about 28 to 30 minutes, until a toothpick in the center carries a few moist crumbs. Cool in the pan for 15 minutes, lift out with the parchment and cool completely on a rack, about 2 to 3 hours.

  5. For the frosting, beat the softened cream cheese, butter, vanilla, optional almond extract and salt until smooth. Add the confectioners’ sugar gradually on low speed, then beat on medium-high until fluffy, about 2 minutes.

  6. Trim the cooled brownie to a 12-by-8 1/2-inch rectangle. Cut across it to make three pieces, each about 8 1/2 by 4 inches. Put one piece on a plate, spread with 3/4 cup frosting and add a second piece. Spread that with another 3/4 cup frosting and add the last brownie layer. Refrigerate uncovered for 30 minutes.

  7. Spread the remaining frosting over the top and sides. Add sprinkles, cover and refrigerate until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Red Velvet Brownie Layer Cake

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Three brownie layers with cream cheese frosting, made from one rectangular pan and finished with sprinkles.
Print Recipe
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Brownie
  •  
    cooking spray for the pan
  • 1 ¼ cups unsalted butter 2 1/2 sticks
  • 1 ¾ cups granulated sugar
  •  
    ⅔ cup light brown sugar packed
  •  
    4 tsp red gel food coloring
  • 2 tsp vanilla extract
  •  
    5 large eggs at room temperature
  • 1 ¼ cups all-purpose flour
  •  
    1 cup unsweetened cocoa powder
  • 1 tsp kosher salt
  •  
    ¾ tsp baking powder
Frosting
  •  
    12 oz cream cheese softened
  • ¾ cup unsalted butter softened, 1 1/2 sticks
  • 2 tsp vanilla extract
  •  
    ¾ tsp almond extract optional
  • ¼ tsp kosher salt
  •  
    5 ⅔ cups confectioners’ sugar
  •  
    sprinkles for decorating

Equipment

Mixer
Saucepan
Saucepan
Baking dish
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Stirring spoon
Stirring spoon
Wire rack
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Coat a 13-by-9-inch pan with cooking spray, then line it with parchment, leaving about 2 inches of overhang along the long sides.
  2. Melt the brownie butter in a large saucepan over medium heat. Take the pan off the heat and whisk in both sugars, the red coloring and vanilla. Whisk in the eggs one at a time.
  3. Mix the flour, cocoa, salt and baking powder in a separate bowl. Stir this mixture into the butter mixture just until no dry flour remains. Spread the batter in the prepared pan.
  4. Bake for about 28 to 30 minutes, until a toothpick in the center carries a few moist crumbs. Cool in the pan for 15 minutes, lift out with the parchment and cool completely on a rack, about 2 to 3 hours.
  5. For the frosting, beat the softened cream cheese, butter, vanilla, optional almond extract and salt until smooth. Add the confectioners’ sugar gradually on low speed, then beat on medium-high until fluffy, about 2 minutes.
  6. Trim the cooled brownie to a 12-by-8 1/2-inch rectangle. Cut across it to make three pieces, each about 8 1/2 by 4 inches. Put one piece on a plate, spread with 3/4 cup frosting and add a second piece. Spread that with another 3/4 cup frosting and add the last brownie layer. Refrigerate uncovered for 30 minutes.
  7. Spread the remaining frosting over the top and sides. Add sprinkles, cover and refrigerate until serving.

Notes

The four-hour total is approximate and includes cooling and chilling. A warm brownie will soften the frosting.
Use the gel food coloring specified rather than assuming the same amount of a different coloring product will give the same result.
Keep the finished cream-cheese-frosted cake refrigerated.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Strawberry-Vanilla Ice Cream Loaf

Desserts

Strawberry-Vanilla Ice Cream Loaf

This no-bake loaf layers strawberry cream around vanilla ice cream and two rows of ladyfingers. The thawed berries supply both the fruit for the cream and the juice for dipping the cookies. Assemble it ahead, then freeze until the layers hold their shape.
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Freezing
4 hours
Total
4 hours 45 minutes
Serves
8 slices

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About this recipe.

A frozen loaf of strawberry whipped cream, juice-dipped ladyfingers and vanilla ice cream, sliced for serving.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz frozen strawberries (thawed and finely chopped, about 1 cup; keep their juices)
  • 1 cup confectioners’ sugar (divided)
  • 1 1/4 cups heavy cream
  • 12 ladyfingers (about half of a 7-ounce package)
  • 1 pint vanilla ice cream (softened enough to spread)
  • fresh strawberries (halved, optional, for serving)

Keep the strawberry juice

The berries and their liquid have separate jobs: fold the fruit into the whipped cream and use the reserved juice for the ladyfingers.

At the table

Let the frozen loaf soften briefly before lifting it from the pan. Finish with fresh berries if desired and serve in slices.

The cooking plan

How to make Strawberry-Vanilla Ice Cream Loaf.

  1. Combine the chopped thawed strawberries with 1/2 cup confectioners’ sugar. Leave for about 10 minutes so the fruit releases its juice.

  2. Beat the heavy cream with the remaining 1/2 cup sugar until it forms stiff peaks, about 2 minutes with an electric mixer. Lift the chopped strawberries from their juice with a slotted spoon and fold them into the cream. Keep the juice for the cookies.

  3. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving enough paper over the sides to lift out the frozen loaf. Spread 1 1/4 cups of the strawberry cream across the bottom.

  4. Dip six ladyfingers in the reserved strawberry juice and place them over the cream, trimming to fit. Spread the softened vanilla ice cream over this layer. Dip the remaining six ladyfingers in the juice and arrange them over the ice cream. Finish with the remaining strawberry cream.

  5. Cover the pan and freeze for at least 4 hours, until firm. Before serving, leave the loaf at room temperature for about 10 minutes, then lift it out with the parchment and transfer to a platter. Add fresh strawberries if using and cut into slices.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Strawberry-Vanilla Ice Cream Loaf

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A frozen loaf of strawberry whipped cream, juice-dipped ladyfingers and vanilla ice cream, sliced for serving.
Print Recipe
Freezing 4 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    8 oz frozen strawberries thawed and finely chopped, about 1 cup; keep their juices
  •  
    1 cup confectioners’ sugar divided
  • 1 ¼ cups heavy cream
  •  
    12 ladyfingers about half of a 7-ounce package
  •  
    1 pint vanilla ice cream softened enough to spread
  •  
    fresh strawberries halved, optional, for serving

Equipment

Mixer
Loaf pan
Knife and cutting board
Mixing bowl
Spatula
Parchment paper
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the chopped thawed strawberries with 1/2 cup confectioners’ sugar. Leave for about 10 minutes so the fruit releases its juice.
  2. Beat the heavy cream with the remaining 1/2 cup sugar until it forms stiff peaks, about 2 minutes with an electric mixer. Lift the chopped strawberries from their juice with a slotted spoon and fold them into the cream. Keep the juice for the cookies.
  3. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving enough paper over the sides to lift out the frozen loaf. Spread 1 1/4 cups of the strawberry cream across the bottom.
  4. Dip six ladyfingers in the reserved strawberry juice and place them over the cream, trimming to fit. Spread the softened vanilla ice cream over this layer. Dip the remaining six ladyfingers in the juice and arrange them over the ice cream. Finish with the remaining strawberry cream.
  5. Cover the pan and freeze for at least 4 hours, until firm. Before serving, leave the loaf at room temperature for about 10 minutes, then lift it out with the parchment and transfer to a platter. Add fresh strawberries if using and cut into slices.

Notes

Keep the juice when thawing and chopping the frozen strawberries; it is used to moisten the ladyfingers.
The total time is an estimate and includes at least 4 hours of freezing. Freeze until the center is firm enough to slice.
Vanilla ice cream is the selected flavor in this version.

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Turtle Pecan Cheesecake

Desserts

Turtle Pecan Cheesecake

A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.
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Prep
25 minutes
Cook
50 minutes
Cooling and chilling (allow)
8 hours
Total
9 hours 15 minutes
Serves
8 people

Bring it to the table

About this recipe.

A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.

Turtle Pecan Cheesecake

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups finely crushed chocolate cookie crumbs
  • 1/4 cup Unsalted butter (Melted)
  • 20 oz Cream cheese (softened; 2½ eight-ounce packages)
  • 1 cup Sugar
  • 1 1/2 tbsp All-Purpose Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Egg (Large)
  • 2 tbsp Whipping cream
  • 1 cup Toasted pecans (chopped)
  • 1/3 cup Whipping cream (for caramel topping)
  • 7 oz Caramels (unwrapped; half of a 14-ounce bag, for caramel topping)
  • 1 tsp Unsalted butter (for chocolate sauce)
  • 2 tbsp Whipping cream (for chocolate sauce)
  • 4 oz German sweet chocolate (for chocolate sauce)

The cooking plan

How to make Turtle Pecan Cheesecake.

  1. Heat the oven to 450°F. Lightly grease a 9-inch springform pan. Mix the cookie crumbs with the ¼ cup melted butter and press evenly over the bottom.

  2. Beat the softened cream cheese until smooth. Add the sugar, flour, salt and vanilla and mix until combined. Add the eggs one at a time, mixing just until incorporated after each. Blend in the filling’s 2 tablespoons whipping cream; scrape the bowl and pour over the crust.

  3. Bake for 10 minutes, then reduce the oven to 200°F. Continue baking, checking after another 35–40 minutes, until the edges are set and the center reaches 160°F on a food thermometer. The center may still move slightly when the pan is gently nudged, but should not be liquid. Continue baking as needed; time alone does not establish doneness.

  4. Remove from the oven and run a thin knife around the edge to loosen it, leaving the springform rim in place. Cool on a rack, then refrigerate within 2 hours of removal from the oven. Chill at least 6 hours, or overnight, until firm before removing the rim.

  5. For the caramel topping, combine the unwrapped 7 ounces caramels and ⅓ cup whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.

  6. For the chocolate topping, combine the 4 ounces German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.

  7. Remove the rim from the chilled cheesecake. Drizzle with the caramel and chocolate sauces, using as much as desired. Sprinkle with the toasted chopped pecans just before serving. Keep refrigerated until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Turtle Pecan Cheesecake

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A chocolate-cookie-crust cheesecake topped with caramel, German sweet chocolate sauce and toasted pecans.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Cooling and chilling (allow) 8 hours
Total Time 9 hours 15 minutes
Servings: 8 people
Course: Dessert
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    2 cups finely crushed chocolate cookie crumbs
  • ¼ cup Unsalted butter Melted
  •  
    20 oz Cream cheese softened; 2½ eight-ounce packages
  •  
    1 cup Sugar
  • 1 ½ tbsp All-Purpose Flour
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Egg Large
  •  
    2 tbsp Whipping cream
  •  
    1 cup Toasted pecans chopped
  •  
    ⅓ cup Whipping cream for caramel topping
  •  
    7 oz Caramels unwrapped; half of a 14-ounce bag, for caramel topping
  • 1 tsp Unsalted butter for chocolate sauce
  •  
    2 tbsp Whipping cream for chocolate sauce
  •  
    4 oz German sweet chocolate for chocolate sauce

Equipment

Illustration of a round springform cake pan with a metal latch
1 9" Springform pan
1 Mixing bowl
Saucepan
1 Saucepan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 450°F. Lightly grease a 9-inch springform pan. Mix the cookie crumbs with the ¼ cup melted butter and press evenly over the bottom.
  2. Beat the softened cream cheese until smooth. Add the sugar, flour, salt and vanilla and mix until combined. Add the eggs one at a time, mixing just until incorporated after each. Blend in the filling’s 2 tablespoons whipping cream; scrape the bowl and pour over the crust.
  3. Bake for 10 minutes, then reduce the oven to 200°F. Continue baking, checking after another 35–40 minutes, until the edges are set and the center reaches 160°F on a food thermometer. The center may still move slightly when the pan is gently nudged, but should not be liquid. Continue baking as needed; time alone does not establish doneness.
  4. Remove from the oven and run a thin knife around the edge to loosen it, leaving the springform rim in place. Cool on a rack, then refrigerate within 2 hours of removal from the oven. Chill at least 6 hours, or overnight, until firm before removing the rim.
  5. For the caramel topping, combine the unwrapped 7 ounces caramels and ⅓ cup whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.
  6. For the chocolate topping, combine the 4 ounces German sweet chocolate, 1 teaspoon butter and 2 tablespoons whipping cream in a small saucepan. Stir over low heat until smooth, then let cool until just warm and pourable.
  7. Remove the rim from the chilled cheesecake. Drizzle with the caramel and chocolate sauces, using as much as desired. Sprinkle with the toasted chopped pecans just before serving. Keep refrigerated until serving.

Notes

Timing is an estimate: the historical recipe starts checking after 10 minutes at 450°F plus 35–40 minutes at 200°F, but continue until the center reaches 160°F. Allow up to 2 hours for rack cooling and at least 6 hours in the refrigerator; overnight chilling is convenient. The caramel amount is 7 ounces, half of a 14-ounce bag. Cookie crumbs are measured after crushing. Use full-fat block cream cheese for this formula.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chocolate Chip Cake with Butterscotch Filling

Desserts

Chocolate Chip Cake with Butterscotch Filling

A brown-sugar chocolate-chip layer cake with butterscotch filling, chocolate glaze and chopped walnuts.
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Prep
20 minutes
Cook
45 minutes
Cooling (estimated)
1 hour 30 minutes
Total
2 hours 35 minutes
Serves
8 slices

Bring it to the table

About this recipe.

A brown-sugar chocolate-chip layer cake with butterscotch filling, chocolate glaze and chopped walnuts.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups All-Purpose Flour
  • 1 cup Dark brown sugar (packed)
  • 1/2 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 cup Shortening
  • 1 1/4 cups Milk
  • 3 Egg (Large)
  • 1/2 cup Chocolate chips, semisweet (Finely Chopped)
  • 1 1/2 tsp Vanilla
  • 1/4 cup Walnuts (Chopped Fine)
  • 1 tsp salt (for the cake)
  • ½ tsp baking soda (for the cake)

Butterscotch Filling

  • 1/2 cup Light brown sugar (packed)
  • 1/4 cup Cornstarch
  • 1/4 tsp Salt
  • 1/2 cup Water
  • 1 Tbsp unsalted butter (for the butterscotch filling)

Chocolate Chip Glaze

  • 1/2 cup Chocolate chips, semisweet
  • 2 tbsp Unsalted butter
  • 1 tbsp Light corn syrup

The cooking plan

How to make Chocolate Chip Cake with Butterscotch Filling.

  1. Heat the oven to 350°F. Grease and flour two 9-inch round cake pans.

  2. In a large mixing bowl combine only the cake ingredients: flour, dark brown sugar, granulated sugar, baking powder, 1 teaspoon salt, baking soda, shortening, milk, eggs, finely chopped chocolate chips and vanilla. Mix on low speed for 30 seconds, scraping the bowl. Beat on high for 3 minutes, stopping the mixer as needed to scrape the bowl. Keep the filling, glaze and walnuts separate.

  3. Divide the batter evenly between the pans. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool briefly in the pans, then turn onto racks and cool completely.

  4. While the cakes cool, make the filling. In a saucepan, combine the light brown sugar, cornstarch and ¼ teaspoon salt. Whisk in the water until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Boil and stir for 1 minute. Remove from heat, blend in the 1 tablespoon butter and let cool before filling the cake.

  5. For the glaze, combine its ½ cup chocolate chips, 2 tablespoons butter and 1 tablespoon corn syrup in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly, keeping it spreadable.

  6. Place one completely cooled cake layer on a serving plate. Spread with the cooled butterscotch filling and sprinkle with half the walnuts. Add the second layer, spread the glaze over the top and sprinkle with the remaining walnuts.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chocolate Chip Cake with Butterscotch Filling

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A brown-sugar chocolate-chip layer cake with butterscotch filling, chocolate glaze and chopped walnuts.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling (estimated) 1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 cups All-Purpose Flour
  •  
    1 cup Dark brown sugar packed
  • ½ cup Granulated sugar
  •  
    1 tbsp Baking powder
  •  
    ½ cup Shortening
  • 1 ¼ cups Milk
  • 3 Egg Large
  •  
    ½ cup Chocolate chips, semisweet Finely Chopped
  •  
    1 ½ tsp Vanilla
  •  
    ¼ cup Walnuts Chopped Fine
  • 1 tsp salt for the cake
  •  
    ½ tsp baking soda for the cake
Butterscotch Filling
  •  
    ½ cup Light brown sugar packed
  • ¼ cup Cornstarch
  • ¼ tsp Salt
  • ½ cup Water
  • 1 Tbsp unsalted butter for the butterscotch filling
Chocolate Chip Glaze
  •  
    ½ cup Chocolate chips, semisweet
  • 2 tbsp Unsalted butter
  •  
    1 tbsp Light corn syrup

Equipment

2 Round 9" cake pans
1 Mixing bowl
1 Wire rack
1 Mixer
Saucepan
1 Medium saucepan

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl combine only the cake ingredients: flour, dark brown sugar, granulated sugar, baking powder, 1 teaspoon salt, baking soda, shortening, milk, eggs, finely chopped chocolate chips and vanilla. Mix on low speed for 30 seconds, scraping the bowl. Beat on high for 3 minutes, stopping the mixer as needed to scrape the bowl. Keep the filling, glaze and walnuts separate.
  3. Divide the batter evenly between the pans. Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool briefly in the pans, then turn onto racks and cool completely.
  4. While the cakes cool, make the filling. In a saucepan, combine the light brown sugar, cornstarch and ¼ teaspoon salt. Whisk in the water until smooth. Cook over medium heat, stirring constantly, until thickened and boiling. Boil and stir for 1 minute. Remove from heat, blend in the 1 tablespoon butter and let cool before filling the cake.
  5. For the glaze, combine its ½ cup chocolate chips, 2 tablespoons butter and 1 tablespoon corn syrup in a small saucepan. Stir over low heat until melted and smooth. Let cool slightly, keeping it spreadable.
  6. Place one completely cooled cake layer on a serving plate. Spread with the cooled butterscotch filling and sprinkle with half the walnuts. Add the second layer, spread the glaze over the top and sprinkle with the remaining walnuts.

Notes

Based on the vintage Betty Crocker chocolate-chip cake. The filling retains the historical recipe’s thick cornstarch-and-water formula. Keep the three components separate when measuring. Cooling time is an estimate; both the layers and filling must be cool before assembly. Makes one two-layer 9-inch cake, cut into eight generous slices.

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Classic New York-Style Cheesecake

Desserts

Classic New York-Style Cheesecake

A graham cracker base, creamy vanilla filling, and a hint of lemon make a classic cheesecake for sharing. Give it a long chill before slicing.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
30 minutes
Cook
1 hour 55 minutes
Cooling and chilling
8 hours 45 minutes
Total
11 hours 10 minutes
Serves
10 slices

Bring it to the table

About this recipe.

A dense, creamy vanilla cheesecake with a graham cracker base and a little lemon. Bake gently in a water bath, then chill overnight for clean slices.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

FOR THE CRUST

  • 1 1/2 cups Graham cracker crumbs (measure the crumbs; cracker sizes vary)
  • 5 tbsp Butter (unsalted; melted)
  • 2 tbsp Sugar
  • 1/8 tsp Salt

FOR THE FILLING

  • 32 oz Cream cheese (4, 8-oz blocks; at room temperature)
  • 2 cups Sugar
  • 3 tbsp All-Purpose Flour (all-purpose)
  • 4 tsp Vanilla Extract
  • 1 tsp Lemon zest (from one lemon)
  • 2 tsp Lemon juice (fresh; from one lemon)
  • 1/4 tsp Salt
  • 6 large eggs
  • 1/2 cup Sour cream
  • Berry sauce for serving (optional)

The cooking plan

How to make Classic New York-Style Cheesecake.

  1. Heat the oven to 375°F with a rack in the lower-middle position. Lightly grease a 9-inch springform pan at least 3 inches deep. Wrap the outside base and sides in two wide sheets of heavy-duty foil, keeping any seams above the water line.

  2. Mix the graham crumbs, melted butter, crust sugar, and crust salt until evenly damp. Press firmly into the pan base and bake for 10 minutes. Set aside and lower the oven to 325°F. Heat water for the water bath.

  3. Beat the softened cream cheese, filling sugar, and flour until smooth, scraping the bowl. Mix in the vanilla, lemon zest, lemon juice, and filling salt on low speed. Add the eggs one at a time, mixing only until incorporated, then blend in the sour cream. Avoid whipping extra air into the batter.

  4. Pour the filling over the crust. Put the wrapped pan in a roasting pan and set on the oven rack. Carefully add boiling water to the roasting pan until it reaches about 1 inch up the outside of the springform pan.

  5. Bake at 325°F for 90 to 105 minutes, until the edges are set and the center gives a small, gentle wobble when nudged; it should not look liquid. Tent loosely with foil if the top browns too much before the filling sets.

  6. Carefully move the roasting pan to a heatproof rack and let the cheesecake cool in the water bath for about 45 minutes. Lift out the springform pan, discard the foil, and dry the outside. Loosen the cake edge with a thin knife if it sticks. Cover and refrigerate for at least 8 hours, preferably overnight.

  7. Remove the springform rim once the cake is fully chilled. Slice with a sharp knife, wiping the blade between cuts. Serve plain or with the optional berry sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Classic New York-Style Cheesecake

No ratings yet
A dense, creamy vanilla cheesecake with a graham cracker base and a little lemon. Bake gently in a water bath, then chill overnight for clean slices.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Cooling and chilling 8 hours 45 minutes
Total Time 11 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE CRUST
  •  
    1 ½ cups Graham cracker crumbs measure the crumbs; cracker sizes vary
  • 5 tbsp Butter unsalted; melted
  •  
    2 tbsp Sugar
  • ⅛ tsp Salt
FOR THE FILLING
  •  
    32 oz Cream cheese 4, 8-oz blocks; at room temperature
  •  
    2 cups Sugar
  • 3 tbsp All-Purpose Flour all-purpose
  • 4 tsp Vanilla Extract
  •  
    1 tsp Lemon zest from one lemon
  • 2 tsp Lemon juice fresh; from one lemon
  • ¼ tsp Salt
  •  
    6 large eggs
  • ½ cup Sour cream
  •  
    Berry sauce for serving optional

Equipment

Illustration of a round springform cake pan with a metal latch
1 Springform pan (9-inch, at least 3 inches deep)
1 Heavy duty aluminum foil (18")

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with a rack in the lower-middle position. Lightly grease a 9-inch springform pan at least 3 inches deep. Wrap the outside base and sides in two wide sheets of heavy-duty foil, keeping any seams above the water line.
  2. Mix the graham crumbs, melted butter, crust sugar, and crust salt until evenly damp. Press firmly into the pan base and bake for 10 minutes. Set aside and lower the oven to 325°F. Heat water for the water bath.
  3. Beat the softened cream cheese, filling sugar, and flour until smooth, scraping the bowl. Mix in the vanilla, lemon zest, lemon juice, and filling salt on low speed. Add the eggs one at a time, mixing only until incorporated, then blend in the sour cream. Avoid whipping extra air into the batter.
  4. Pour the filling over the crust. Put the wrapped pan in a roasting pan and set on the oven rack. Carefully add boiling water to the roasting pan until it reaches about 1 inch up the outside of the springform pan.
  5. Bake at 325°F for 90 to 105 minutes, until the edges are set and the center gives a small, gentle wobble when nudged; it should not look liquid. Tent loosely with foil if the top browns too much before the filling sets.
  6. Carefully move the roasting pan to a heatproof rack and let the cheesecake cool in the water bath for about 45 minutes. Lift out the springform pan, discard the foil, and dry the outside. Loosen the cake edge with a thin knife if it sticks. Cover and refrigerate for at least 8 hours, preferably overnight.
  7. Remove the springform rim once the cake is fully chilled. Slice with a sharp knife, wiping the blade between cuts. Serve plain or with the optional berry sauce.

Notes

Use full-fat block cream cheese softened enough to mix smoothly. Measure graham cracker crumbs by volume rather than counting crackers. The total time includes 45 minutes of cooling and at least 8 hours in the refrigerator.
Make up to 2 days ahead and keep covered in the refrigerator. To freeze, wrap the cold cake tightly and freeze for up to 3 months; thaw overnight in the refrigerator.
Adapted from Jennifer Segal at Once Upon a Chef, with rewritten directions and a specified pan size.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.