23 Ways to Enjoy More Cake
By Alex Hawkins
We know you want cake all day, every day. So here are 23 recipes that’ll satisfy your sweet tooth.
A cake pop. A chocolate cake pop. Dipped in milk chocolate. Yes.
Prep Time: 15 minutes
Cook/Freeze Time: 60 minutes
Total Time: 85 minutes
Servings: 25-30
Ingredients:
1 container of chocolate frosting
1 box of Duncan Hines Chocolate Cake Mix
2 eggs
1 cup water
1/3 cup oil
11 oz semi-sweet chocolate chips
Additional Items:
Cupcake tin
Wooden spools
Directions:
1. Prepare the cake according to the package directions; fill cupcake tins ¾ full and bake at 350°F for 19-21 mins.
2. Set cupcakes on the counter to cool; they should be cool to the touch before you begin working with them. (If you’re crunched for time, once the cupcakes are done, chill in freezer for 10-15 mins.)
3. When the cupcakes are cool, rip each cupcake into pieces, creating fine crumbs; put them in a separate bowl. You’ll need 4 cups’ worth. (The crumbs should resemble sand.)
4. Add ¼ cup and 2 tablespoons frosting to your cake crumbs. Get ready to get your hands dirty. Smoosh (official term) the frosting and the cake together until there are no extra crumbs and you can handle the chocolate cake mass like you would handle cookie dough.
5. Roll ping-pong size cake bites onto a cookie sheet covered in aluminum foil. When you’re done, pop them in the freezer for an additional 10 minutes.
6. While the cake pops are firming up, melt an 11 oz bag of semi-sweet chocolate on the stovetop on the lowest possible heat. (To avoid the chocolate from burning, use a double boiler or boil a pot of water and place a heatproof bowl with the chocolate in it.)
7. Take your cake pops from the freezer. Put one cake ball in the chocolate glaze and with two spoons, roll it around to make sure it’s fully coated. Pick up the cake ball (using said spoons) and drop it back on the aluminum foil. Repeat this for all of the cake balls.
8. Pop them in the fridge until the chocolate becomes smooth to the touch. Then, push your wooden spools about 1/3 of the way into each cake pop. Enjoy!
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Because everyone loves s’mores. Grab the recipe here.
4. Double Glazed Funfetti Cake Donuts
I donut think you’ll hate this. Find the recipe here.
Another excuse to eat cookie butter. Grab the recipe here.
Reason #19082938 why we love Nutella. Recipe here.
7. Microwave Momofuku Birthday Cake Truffles
Get fancy. Find out how here.
Everybody gettin’ tipsy. Recipe here.
9. Vegan Chocolate Biscoff Crunch Ice Cream Cake
Whoa. Grab the recipe here.
10. Pumpkin and Chocolate Cake Mix Muffins
Eat cake for breakfast. Recipe here.
11. Red, White and Blue Cake Balls
#Murica. Find out how to be patriotic here.
12. Lemon & Yogurt Olive Oil Cake
You don’t even need measuring cups for this one. Find out how here.
13. Five-Ingredient Chocolate Cake
It’s like brownies, but better. Grab the recipe here.
Cupcakes are just mini cakes, right? Grab the recipe here.
15. Coconut Blueberry Cake with Cinnamon Oat Poppyseed Topping
In case, you know, you want to be healthier. Recipe here.
16. Strawberry Shortcake Kabobs
Premade errthang. Get the recipe here.
Find the recipe here.
The most delicious little cake you’ll ever bake. Grab the recipe here.
Wait, what? Recipe here.
20. Banana Cake
Is there really a better way to start the day? Recipe here.
Let’s pretend it’s our favorite season. Find out how here.
22. Nutella Peanut Butter Lava Cake
Look at that delicious ooze. Get the recipe here.
23. Lemon Poke Cake
The secret ingredient? Condensed milk. Recipe here.
Bonus: Birthday Cake Shots
It’s not even my birthday, but I’ll take ‘em. Recipe here.
Photos courtesy of Megan Prendergast, spoonuniversity.com, Andrea Kang, Lila Thulin, Annie Madole, Rae Steinbach, Meredith Marcus, Hayden Carder, Shivangi Surana, Sarah Stettin, Lexi Godfrey, Gaby Scelzo, Zoe Zaiss, Kristine Mahan, Caroline Liu, Jenny Park, Kelda Baljon, Isabelle Chu, Kendra Valkema, Emily Hu, Megan Tang and Steven Baboun.
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