Chocolate Cake

Who can say no to a homemade Chocolate Cake? Especially if it’s moist, rich with intense chocolate flavor, yet  light in texture. This Chocolate Cake is covered with a delicious frosting glaze that can be made in less than 10 minutes!

Are you looking for easy chocolate cake from scratch? Then you will love this homemade chocolate cake recipe. This cake is fudgy, chocolatey, full of flavor, moist and delicious!

This Moist Chocolate Cake recipe is every chocolate lover’s dream! Just grab a scoop of ice cream and you’re all set! 

Ingredients for the Best Homemade Chocolate Cake: 

  • All Purpose Flour
  • Eggs: Bring to room temperature
  • Hot Water
  • Instant Coffee: It will not make the cake taste like coffee, it just helps enhance the chocolate flavor.
  • Cocoa Powder: Use unsweetened cocoa powder for this recipe.
  • Vegetable Oil
  • Sour Cream: or yogurt
  • Sugar
  • Buttermilk: If you don’t have buttermilk on hand, read the notes section to make a simple buttermilk substitute!
  • Vanilla Extract
  • Salt
  • Baking Powder

If you are looking for chocolate cake recipes, you will love this chocolate bundt cake recipe from scratch.

The Glaze for this Chocolate Cake Recipe:

This recipe will make enough chocolate glaze to drizzle over the chocolate Bundt cake, plus more to top each piece! YUM. 

This glaze is versatile, can be used for your different baked goods! It is the one I use in my No Bake Chocolate Biscuit Cake!

I mean, just look at this! 

Chocolate cake recipe from scratch

Tips to Making the best Chocolate Cake Recipe:

  • Make sure you preheat your oven before starting.
  • Generously grease your Bundt pan with baking spray. If you don’t have baking spray on hand, use the butter/flour method. Last thing you want is a cake the sticks to the pan. 
  • Let cake cool COMPLETELY before adding the frosting glaze.
  • Frosting glaze, should be hot when drizzled over the cake.  
  • Don’t over-mix after adding the dry ingredients OR over-bake. This chocolate cake needs about 45-50 minutes in the oven, or until a wooden skewer inserted into the center of the cake comes out clean. 
  • The cake batter is a little runny and thin and that’s what helps with the final moist texture. Don’t be tempted to add more flour. 

More Cake Recipes:

Banana Cake with Brown Sugar Glaze

Pumpkin Cake Roll

Carrot Cake

Orange Bundt Cake 

How to Make Chocolate Cake from Scratch:

Yield: 12 slices

Chocolate Cake

Homemade chocolate cake recipe that is simple, rich in chocolate flavor topped with the best chocolate glaze.

A moist, rich chocolate cake with intense chocolate flavor in every bite, covered in a delicious frosting glaze!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

For Cake

  • 3 c. all-purpose flour
  • 1 c. buttermilk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup hot water + 1 teaspoon instant coffee- instant coffee is optional
  • 1 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup vegetable oil
  • 3 teaspoons baking powder
  • 1/3 cup sour cream/yougurt

For Glaze

Instructions

  1. Preheat oven to 350 F
  2. Grease a 10-cup Bundt pan with baking spray or butter/flour.
  3. In a large bowl, mix together the flour, cocoa, and baking powder very well and set aside.
  4. With an electric mixer, beat eggs and vanilla extract, until bubbly- about two minutes.
  5. Add sugar and mix some more, until fluffy- about 1 minute.
  6. Add sour cream, buttermilk, hot water, and oil. Beat on a medium speed until creamy smooth, about a minute.
  7. Gradually add the flour mixture and beat just until every thing is incorporated together-about 1 minute. "The batter will be a little runny".
  8. Transfer the batter into the prepared Bundt pan.
  9. Bake until until a cake tester inserted into the center comes out clean, about 50 minutes. Keep an eye on it, you don't want to over-bake this cake!
  10. Remove from the oven and allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.
  11. Allow to cool completely before frosting.

For the frosting glaze:

  1. In a large skillet, melt butter, then condensed milk Cocoa and mix it all together on low heat- about 2 minutes.
  2. Pour some of the frosting glaze over your cooled caked while the it is still hot.
  3. Enjoy!

Notes

Buttermilk Substitute:

  • Measure one tablespoon of white vinegar, or lemon juice into a liquid measuring cup.
  • Pour milk over the white vinegar and fill the 1 cup to the top.
  • Gently stir the mixture together and let sit for 5 minutes.
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 325Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 73mgSodium: 197mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 8g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

     
    banana cake

    Banana Bread with Dates and Walnuts

    Ever wonder what to make with those overripe bananas that no one wants to eat? Very simple, make this healthy-ish Banana Bread with Dates and Walnuts! With its super-moist texture and incredibly soft crumb, this is my favorite banana bread recipe. You need 2 ripe bananas. 

    banana bread with dates and walnuts

    Banana Bread with Dates and Walnuts

    You will love this super soft and light Banana Bread with Dates and Walnuts. It perfect for breakfast, snack time, or whenever your sweet tooth needs indulging.  Also a great way to use up overripe bananas.

    Do you ever end up with several overripe bananas on your counter at the end of the week? It seems like we do all of the time, so I always store ripe bananas in the freezer and defrost them the night before making my banana cakes.

    But today’s homemade walnut date banana loaf recipe is another fantastic way to use them! This cake is packed with banana, walnuts, and dates, which add so much flavor and makes it incredibly moist!

    DATE WALNUT BANANA BREAD INGREDIENTS:

    (Full recipe with exact measurements at the end of this post)

    This simple recipe comes together quickly with minimal ingredients. Here’s what we’ll need to make it:

    • Overripe bananas: There is one cup of mashed banana in this cake to give it maximum banana flavor! Which, depending on the size of your bananas, should be about 2 medium sized bananas.
    • Sugar: Beat sugar with the eggs for several minutes before adding other ingredients. This results in a super fluffy banana loaf.
    • All purpose four: Spooned and leveled.
    • Baking powder: Helps the banana loaf rise.
    • Eggs: at room temperature.
    • Salt: Enhances the banana flavor.
    • Vanilla extract: Pure vanilla extract is best in this recipe.
    • Buttermilk: Helps the loaf come out moist and fluffy.
    • Ground cinnamon: complements so well with bananas.
    • Unsalted butter: half a cup!
    • Walnuts: For an extra crunchy texture.
    • Pitted dates: Extra no refined sugar.

    healthy banana bread

    HOW TO MAKE BANANA BREAD WITH DATES AND WALNUTS:

    • The Dry Mix — As with most cake recipes, you first need to mix the dry ingredients and the wet ingredients in separate bowls. I mix all the fry ingredients until fully combined, except sugar in a large bowl.
    • The Wet Mix — In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix eggs with vanilla extract until fluffy, add sugar and mix for another 2-3 minutes. Then add oil, mashed bananas, buttercream and continue mixing until the batter in incorporated.
    • Combine the ingredients — Add the dry ingredients to the wet ingredients gradually and mix to combine.
    • Add the Walnuts and Dates —Fold in the chopped walnuts and chopped pitted dates. I use a rubber spatula for this step.
    • Bake the banana loaf —Bake at 350°F (177°C) for 50-55 minutes or until its deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.
    • Let Cool before slicing — Remove from the oven and let cool completely in the pan on a wire rack.

    date walnuts banana loaf

     

    HOW TO STORE DATA WALNUT BANANA BREAD:

    You can keep this banana date bread on your countertop in a sealed bag or wrapped with foil for a few days, or you can freeze it for later. To freeze the entire loaf of banana bread, wrap it two or three times in plastic wrap, making sure no parts of the bread are left uncovered. Then wrap it a final time in aluminum foil and freeze. You can also the same method to freeze in slices. I like I like to freeze banana bread in slices because the slices thaw much quicker. 

    When you’re ready to eat the loaf of banana bread, set it out on your counter to thaw. Warm a little in the microwave before serving if you’d like. 

    banana loaf cake on a wooden board

    Overall, this is an easy recipe for banana bread with dates and walnuts. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven. (Except for, maybe, Pumpkin Roll Cake… try that one next!)

    More Cake Recipes:

    Banana Cake with Brown Sugar Glaze

    Chocolate Cake

    Apple Caramel Cake

    Orange Bundt Cake

    If you like this Heathy Banana Bread recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate it! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for more great recipes!

    How to Make Banana Bread with Dates and Walnuts

    Yield: 12

    Banana Bread with Dates and Walnuts

    banana loaf
    Calling all Banana Bread Lovers! This super soft Banana Bread with Dates and Walnuts is the perfect way to sweeten up your week! Also a great way to finally use up those overripe bananas.
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes

    Ingredients

    • 2 ripe bananas
    • 3/4 cup sugar
    • 1.5 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 eggs- at room temperature
    • 1 teaspoon vanilla extract
    • 3/4 cup buttermilk
    • 1 teaspoon ground cinnamon
    • 1/2 cup softened butter- unsalted
    • a pinch of salt
    • 1/2 cup walnuts- coarsely chopped
    • 1/2 cup dates- pitted and chopped

    Instructions

      1. Preheat oven to 350 degrees and grease a 9" x 5" loaf pan with baking spray.
      2. In a medium-sized bowl, combine the dry ingredients, except sugar: flour, baking powder, salt and cinnamon; mix well and set aside.
      3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix eggs with vanilla extract until fluffy.
      4. Add sugar and mix for another 2-3 minutes.
      5. Then add butter, mashed bananas, buttercream and continue mixing until the batter in incorporated. 
      6. Add the dry ingredients to the wet ingredients gradually and mix to combine. 
      7. Fold in chopped walnuts and pitted chopped dates. I use a rubber spatula for this step. 
      8. Transfer the batter to the prepared greased pan.
      9. Bake for 50-60 minutes or until its deep golden brown on top and a wooden skewer inserted into the middle comes out with only moist crumbs on it.
      10. Remove from the oven and cool completely in the pan on a wire rack.
      11. Enjoy!

    Notes

    How to make buttermilk substitute:

    1. Measure 1 tablespoon of lemon juice or white vinegar.
    2. Add it to the 3/4 cup of milk.
    3. Stir the mixture together and let sit for 5 minutes.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 156Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 195mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 4g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    If you are looking for no bake recipes, you will love this no bake granola bars recipe.

    Oat and Grain Bars

    These Oat and Grain Bars are basically the homemade heathier version of your favorite store bought granola bars. Oat and  grain bars are a perfect portable morning or afternoon snack- great for lunch boxes, road trips, or outdoor picnics!

    If you are looking for no bake recipes, you will love this no bake granola bars recipe.

    What I love the most about this recipe is that I always have the ingredients available in my pantry. These granola bars are also versatile, with tons of options to add any other ingredient that you’d like!  It took me a few tries to get the recipe right, the third was a charm! They came out super soft, yummy and chewy.

    Oat and Grain Bars Recipe Ingredients

    You need these basic ingredients to make this homemade granola bars recipe:

    • Peanut butter 
    • Old-fashioned rolled oats 
    • Rice cereal
    • Honey
    • Vanilla extract
    • Salt
    • Roasted almonds 
    • Raisins 
    • Roasted sunflower seeds
    • Mini chocolate chips 

    How to Make Oat and Grain Bars

    1. In a large skillet, over medium heat, heat the butter, brown sugar, and honey. 
    2. Remover from heat and add the peanut butter, vanilla extract and peanut butter. 
    3. Mix until everything is coated.
    4. Add the oats, rice cereal, raisins, almonds and sunflower seeds, and stir to combine.
    5. Place the mixture into a parchment lined 8×8 baking pan, and press down firmly.
    6. Sprinkle in the mini chocolate chips.
    7. Set in the fridge for a at least 1 hour before slicing into bars.

    No bake granola bars/ granola bars recipe healthy

    Yield: 12 bars

    Oat and Grain Bars

    Granola bars homemade healthy / oat bars healthy

    No-Bake, homemade and healthy granola bars.

    Prep Time 15 minutes
    Cook Time 10 minutes
    Additional Time 1 hour
    Total Time 1 hour 25 minutes

    Ingredients

    Instructions

    1. Line a 8×8-inch baking dish with parchment paper.
    2. In a large skillet, over medium heat, add the butter, brown sugar and honey. Cook until you have a smooth mixture, stirring occasionally.
    3. Remove from the heat, and stir in peanut butter, vanilla and salt.
    4. Add the oats, rice cereal, almonds, raisins and sunflower seeds to the skillet.
    5. Stir to combine very well until everything is coated.
    6. Transfer the oat and grain mixture to the prepared pan.
    7. Use the bottom of a measuring cup to press firmly the mixture into the pan. Spend extra time on this step, to ensure the mixture is pressed down tightly.
    8. Spread the chocolate chips on top and press firmly again, using a measuring cup.
    9. Chill for at least 1 hour.
    10. Remove the oat and grains from the pan using the edges of the parchment paper.
    11. Place it on a cutting board.
    12. Slice into bars and enjoy!

     

    If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

    No-Bake Cream Pie

    This easy No-bake Cream Pie is a family favorite treat in our house. It is also very quick to make and calls for very few ingredients. The plain biscuits dipped in coffee, and the fluffy cream filling makes this cream pie even more delicious. It is then topped with some crunchy crushed roasted hazelnuts. The hardest part about making this pie is waiting for it to set in the freezer! Delicious!

    If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

    Love no-bake desserts as much as we do? Try these No-Bake Chocolate Biscuit Cake and this No-Bake Lotus Biscoff Cheesecake – outrageously good! I think No-Bake desserts are the way to go all year round, but especially during the spring and summer. It’s just so refreshing! 

    Yield: 6-8

    No-Bake Cream Pie

    No-Bake Cream Pie

    You will love this easy No-Bake Cream pie with a fluffy cream filling, some plain biscuits dipped in coffee and the crunchy crushed coarsely roasted hazelnuts spread on top.

    Prep Time 15 minutes
    Total Time 15 minutes

    Instructions

      1. In a large bowl, combine whipped cream, table cream and condensed milk. Hand whisk until smooth and creamy- set aside.
      2. In a small bowl, mix coffee and warm water very well- set aside
      3. Spread half of the cream mixture on the bottom of 9-inch spring form pan.
      4. Dip biscuits in coffee and line them over the first layer of cream (each one at a time).
      5. Spread another layer with the rest of the cream mixture over the biscuits evenly.
      6. Place it in the freezer for at least an hour or until firm.
      7. Loosen the cream pie from the rim of the spring form pan, Invert into a serving place.
      8. Garnish with crushed roasted hazelnuts or grated chocolate.
      9. Serve and enjoy! Goes well with coffee 😉

    Notes

    To roast the hazelnuts:

  • Preheat the oven to 350 degrees.
    1. Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.
    2. Bake until golden brown and fragrant, about 10-15 minutes, stirring occasionally.

    Then place the roasted hazelnuts in your food processor and Pulse a few times until nuts are coarsely chopped but not too fine.

      • If you are a coffee lover, you can brew yourself a pot of coffee and use some for biscuit dipping. Make sure to leave coffee black.
      • You can make your own whipped cream (the powdered packs) instead of buying store bought ones.
      • Always keep left over in the freezer.


        If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook

        If you are looking for easy no bake desserts recipes, you will this no bake pie idea! Creamy, refreshing and is favorite easy dessert topped with roasted hazelnuts.

         

         
        If you are looking for Jam recipes, you will love these jam filled cookies recipe. #sablerecipe

        Jam-Filled Cookies

        The holiday season is not complete without these delicious Jam-Filled Cookies! This cookie recipe is easy to make, It has the perfect buttery shortbread with a hint of lemon zest and a sweet jam filling.
         
        If you are looking for Jam recipes, you will love these jam filled cookies recipe. #sablerecipe
         
        I found these adorable cookie cutters on Amazon, that are perfect for this recipe! They are so cute! The kids love to help with shaping these cookies, stamping the middle with their favorite design, and then also with the jam stuffing. The stuffing part can get really messy with the help of little hands, though. Oh well. 
         
        While apricot jam is my favorite for stuffing these cookies, you can opt for the jam of your choice: strawberry, raspberry, peach, blueberry, grapes.. or even caramel or chocolate hazelnut spread

        What you Need to Make Jam-Filled Cookies

        (Scroll down for quantities and printable option) 

        • Eggs
        • Lemon zest
        • Vanilla extract
        • All purpose flour
        • Sugar
        • Baking powder
        • Softened butter
        • Your choice of Jam for filling 
        • confectioners’ sugar
        • Cookie cutters

        Jam filled cookies with powdered sugar/ jam filled shortbread cookies. #sablerecipe

        Tips for Making the Best Jam-Filled Cookies

        • Do not over-knead the dough or the cookies will become tough. Knead just until there is no more stripes of flour. 
        • Keep an eye on the oven while you bake these cookies, they will need about 6-8 minutes and they will be pale in color. Over baking also leads to tough cookies.  
        • Don’t stuff all your cookies with jam at once. These cookies become tender a few days after stuffing with Jam, so fill them in batches if you prefer a crunchy texture. I’ve found that adding the jam a few hours before serving is just right. 

        How to Make Jam-Filled Cookies

        • In a large bowl, whisk the egg, lemon zest and vanilla very well. 
        • Add sugar and mix some more. 
        • Add softened butter, flour and baking powder and fold until the dough comes together. 
        • Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more). 
        • Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.

        cookies dough

        • Preheat oven to 375°F.
        • Generously grease a baking sheet with baking spray and set aside. 
        • On a floured surface, roll out the dough to about 1/4 inch thickness and using a cookie cutter, cut rounds. Using a smaller cookie cutter, make holes in the middle of half of your rounds. (Each cookie cutter will have two corresponding cookie cutters, one with center of the shape filled in, and one with an open center).

        sable recipe cookies

        • Place cookies on prepared greased baking tray. 

        Jam filled cookies

        • Bake for 6 to 8 minutes. 
        • Allow the cookies to cool to room temperature before stuffing. 
        • Dust some of the cut out cookies with confectioners’ sugar (optional) and spread apricot jam on each solid cookie.
        • Sandwich your cookies together and enjoy!

        If you are looking for jam recipes, you will love these jam shortbread cookies.

        More Jam Recipes:

        Apricot Jam Tart

        Peanut Butter and Jelly Spiders

        Yield: 18 cookies

        Jam-Filled Cookies

        If you are looking for jam recipes, you will love this jam filled cookies recipe. The perfect holiday and Christmas cookies recipe.

        Jam-filled cookies, the ultimate holiday cookie recipe!

        Prep Time 40 minutes
        Cook Time 40 minutes
        Total Time 1 hour 20 minutes

        Ingredients

        • 2 eggs
        • 1 whole lemon zest
        • 1 teaspoon vanilla extract
        • 2.5 cups flour 
        • 1 cup sugar
        • 2 tsp baking powder
        • 1/2 cup softened butter- at room temperature
        • Your choice of Jam for filling (I used apricot jam)
        • 2 inch cookie cutters
        • Confectioners’ sugar- for dusting 

        Instructions

        1. In a large bowl, whisk the egg, lemon zest and vanilla very well. 
        2. Add sugar and mix some more. 
        3. Add softened butter, flour and baking powder and mix using a rubber spoon until the dough comes together. 
        4. Knead the dough with your hands. I mix just until dough feels smooth and no longer sticks to my hands (if after mixing, the dough is still too sticky for you, sprinkle a tiny bit of flour and mix some more). 
        5. Shape the the dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.
        6. Preheat oven to 375°F.
        7. Generously grease a baking sheet with baking spray and set aside. 
        8. On a floured surface, roll out the dough to about 1/4 inch thickness and using a cookie cutter, cut rounds. Using a smaller cookie cutter, make holes in the middle of half of your rounds. (Each cookie cutter will have two corresponding cookie cutters, one with center of the shape filled in, and one with an open center).
        9. Place cookies on prepared greased baking tray. 
        10. Bake for 6 to 8 minutes. 
        11. Allow the cookies to cool to room temperature before stuffing. 
        12. Dust some of the cut out cookies with confectioners’ sugar (optional) and spread apricot jam on each solid cookie.
        13. Sandwich your cookies together and enjoy!

        If you make these Jam-Filled Cookies or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook group

         

         

         

         

        orange bundt cake on a cake holder with orange slices

        Orange Bundt Cake

        This Orange Bundt Cake is light, moist and full of fresh orange juice and zest flavor; baked in a rose shaped Bundt pan for a lovely sculpted look.

        The orange Bundt cake of my dreams!

        What you Need to Make Orange Bundt Cake:

        Granulated sugar

        Eggs

        Orange juice

        Vegetable Oil

        All purpose flour

        Baking powder

        Vanilla extract

        Milk

        Lemon zest

        Orange zest

        Jam for topping 

        orange bundt cake on a cake holder with orange slices

        Let’s Make it!

        1. Whisk the dry ingredients except sugar in one a bowl. 
        2. Whisk the wet ingredients plus sugar with an electric mixer.
        3. Combine wet & dry ingredients .
        4. Pour batter into two prepared greased bundt pan.
        5. Bake.
        6. Pour some warmed jam on top.
        7. Serve and enjoy!

        Tips for Making the Best Orange Cake:

        • Use a pastry brush to get into the crevices of the rose shaped bundt cake when greasing it with baking spray.
        • Using fresh orange juice as well as zest in both the cake and glaze packs this cake with amazing orange flavor.
        • For the zest, it’s much easier to zest the oranges before juicing.
        • The easy jam glaze (we love apricot), adds a different texture and takes this cake to a whole new level.

        Happy baking!

        More Cake Recipes:

        Apple Caramel Cake

        Carrot Cake

        Pumpkin Cake Roll

        Chocolate Cake 

        If you make this Orange Bundt Cake recipe or any other recipe on the SALT AND SWEET KITCHEN, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook group

        Yield: 6

        Orange Bundt Cake

        orange bundt cake baked in a rose bundt cake

        The best moist, soft and fluffy orange cake recipe!

        Prep Time 10 minutes
        Cook Time 50 minutes
        Total Time 1 hour

        Ingredients

        • 1 1/2 cups granulated sugar
        • 3 large eggs
        • 1 1/2 cups orange juice
        • 3/4 cup oil
        • 3 cups flour
        • 3 teaspoon baking powder
        • 1 teaspoon vanilla extract
        • 1/3 cup milk
        • 1 whole lemon zest
        • 1 whole orange zest
        • 3-4 tablespoons of peach Jam to topping- optional 

        Instructions

          1. Preheat oven to 350°
          2. Coat a 10-cup bundt pan with a baking spray and set aside.
          3. In a large bowl, whisk together the flour and baking powder well and set aside.
          4. With an electric mixer on medium speed, beat in eggs, orange zest, lemon zest and vanilla extract until bubbly. 
          5. Add sugar and beat well until light and fluffy.
          6. Pour the orange juice and beat some more. 
          7. Add oil and milk and continue beating.
          8. Then add the dry ingredients over the already mixed batter with the mixer on low. Beat just until it comes together. Do not overmix the batter!
          9. Spread batter in the prepared Bundt pan.
          10. Bake until a wooden pick inserted in the center comes out with only a few crumbs clinging to it. Every oven in different, but mine took 50 minutes. 
          11. Cool pan on a rack 10 minutes, then invert cake onto a serving plate.
          12. Warm up few tablespoons of peach jam and drizzle over the cake, if you like.
          13. Serve and enjoy!

        Recommended Products

        The recommended products below are affiliate links to products I use and love!

        lazy cake

        No Bake Chocolate Biscuit Cake

        Have you ever tried No Bake Chocolate Biscuit Cake? If not, I suggest you make it one of your New Year’s resolutions! This No-Bake Chocolate Biscuit Cake, also known as Lazy Cake takes only 10 minutes to whip up, it is so simple and easy to make and doesn’t require an oven which makes it perfect to get your kids involved. 

        No Bake Biscuit Cake- Lazy Cake

        This easy no bake chocolate biscuit cake is a childhood indulgence that I always requested for my birthday. Growing up we called it “Choco Prince Cake”, I’m not sure where the name came from though. 

        What You Need to Make this Lazy Cake Recipe:

        You’ll only need 4 simple ingredients: 

        • Unsalted butter: Straight from the fridge is fine, you will be melting in on the stove top. 
        • Condensed milk: Is already sweet, so no extra sugar is needed. 
        • Cocoa powder: A good quality cocoa is helpful. 
        • Plain biscuits: I use Goya Maria cookies brand, but any plain tea biscuits will work fine.

        How to Make No Bake Chocolate Biscuit Cake:

        (Here is a step by step with pictures, full recipe with quantities in recipe card below)

          • Break 1 pack of plain biscuits into small pieces by hand (each individual round biscuit into 4 pieces) in a medium sized bowl. Set aside.
        1. Biscuit cake 
          • In a large skillet  over medium- low heat, add butter and let it melt completely.
          • Then add condensed milk and cocoa powder and mix very well for about 3 minutes or until the cocoa is incorporated completely.
          • Remove from heat and fold in the broken biscuits until every piece of biscuit is covered with chocolate using a large spoon.
          • Pour the chocolate coated biscuit into a cheesecake pan (that’s what I used), a 9 inch cake bundt pan, a jello mold if you have one available.
          • Press the mixture down really well with the back of a spoon.
        2. No bake cake  
          • Cover with foil and chill in the freezer for at least 1 hour or overnight.
          • Take it out 20 minutes before serving and flip into a serving plate.
          • Cut into pieces and enjoy!

        If you are a a fan of no bake recipes, you will love this goya maria cookies recipe!

        How to Store No Bake Chocolate Biscuit Cake:

        Any cake leftover needs to always be stored  in the freezer so that the biscuits stay crunchy. I usually wrap the leftovers with aluminum foil and stick it back in the freezer. Then I take it out 20 minutes before serving. 

        If you like this Lazy Cake, be sure to check out my other  No Bake recipes:

        No Bake Jello Cheesecake

        No-Bake Cream Pie

        Coconut Date Bars

        Oat and Grain Bars

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        Lazy Cake Recipe:

        Yield: 8

        No-Bake Chocolate Biscuit Cake

        lazy cake

        No-Bake Chocolate Biscuit cake is a perfect last-minute dessert idea that does not require baking in an oven.

        Prep Time 10 minutes
        Cook Time 10 minutes
        Additional Time 2 hours
        Total Time 2 hours 20 minutes

        Instructions

          1. In a medium size bowl, break 1 pack of Goya biscuits into small pieces by hand (break each individual round biscuit into 4 equal pieces). Set aside.
          2. In a large skillet o over medium- low heat, add butter and let it melt completely.
          3. Then add condensed milk and cocoa and mix very well for about 3 minutes or until the cocoa is incorporated completely.
          4. Remove from heat and fold in the broken biscuits until every piece of biscuit is covered with chocolate using a large spoon.
          5. Pour the chocolate coated biscuit into a cheese cake pan (that's what I used), 9 inch cake bundt pan or a jello mold if you have one available.
          6. Press the mixture down really well with the back of a spoon.
          7. Cover with foil and chill in the freezer for at least 1 hour or overnight.
          8. Take it out at 20 minutes before serving and flip into a serving plate.
          9. Cut into pieces, serve and enjoy!

        Notes

      1. Optional–  add a milk chocolate bar of your choice to the mixture (I like Hershey’s). Melt in pan along with butter, condensed milk and cocoa.
      2. Garnish with coconut flakes or powder sugar prior to serving.  The white color adds some contrast and additional flavor.
      3. Serve with coffee or tea. We just discovered this yummy Mediterranean tea. Give it a try!
      4. Recommended Products

        The recommended products below are affiliate links to products I use and love!

        Nutrition Information:

        Yield:

        8

        Serving Size:

        1

        Amount Per Serving: Calories: 285Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 38mgSodium: 202mgCarbohydrates: 56gFiber: 1gSugar: 43gProtein: 7g

        Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


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