Below you will find tips and tricks to help achieve the best results possible!

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How To Make Homemade Cherry Mash Candy?

This recipe is pretty easy. You make the cherry centers by mixing up ingredients in a stand mixer fitted with the paddle attachment. You can also use a hand mixer to make the filling. Once nice and fluffy, you scoop out the filling onto a cookie tray and freeze. Once the centers are frozen you will roll the centers into a smooth ball and dip them in chocolate. There are a few steps to making the candy, mostly working on the cherry fondant center, but overall they are not too hard to make.

Ingredients

Butter – use butter that is softened, but not melted. If you were to press your finger on the butter, it should leave a slight indent without sinking into the butter. Softened butter is important in this recipe because there is not a lot of liquid in the filling and the butter is the ingredient that will bind everything together.

The original recipe called for margarine, but I have adapted it to use butter. I think the butter helps the candy center setup easier and makes the centers easier to roll into balls.

Maraschino cherries – one 10-ounce jar of cherries is needed for this recipe. Make sure to drain the cherries and remove any stems. Chop the cherries, but don’t dice them too small.

Chocolate – there are many chocolate options to use in this recipe. I used some chocolate almond bark that I had on hand, as well as some bittersweet chocolate chips. Since the candy center is very sweet, I like the bittersweet chocolate coating.

Peanuts – I use salted cocktail peanuts that are chopped in my food processor.  You can also chop them by hand. You want the peanuts to be finely chopped so there are not big pieces of nuts in the candy coating

Supplies Needed

Stand mixer with the paddle attachment or a hand mixer

Microwave-safe bowl for melting chocolate

Mixing spoon or spatula

Cookie scoop, optional

Baking sheet lined with parchment paper

Tips and Tricks

Once the cherry fondant filling is made, use a cookie scoop or spoon to drop the filling on a parchment lined sheet. I used a #50 cookie scoop for this recipe. The candy center is very sweet, therefore you could also make them a little smaller so the candy contains less filling.

After the centers have been in the freezer, you want to shape them into balls using the palm of your hand. The heat from your hand will warm up the centers a little bit, so work quickly or return the centers to the freezer if needed. I also find that my hands start to get a little messy after rolling a few centers and then the balls might not roll as smoothly. You may have to wash and dry your hands if rolling the centers becomes difficult.

The easiest way to melt chocolate is in the microwave. Only melt in short 30-second intervals until almost all the chocolate is melted. The remaining pieces will melt from the residual heat as you stir the chocolate together. Also, be careful to use a completely dry spoon. Water and chocolate are not friends and this will cause many problems. After the chocolate is melted, then stir in the peanuts.

I have found the best way to coat the candy center is to use a fork. Tap off any access chocolate coating and place on a tray to dry. When separating the fork from the candy, some chocolate may remain on the fork or you will see some pink candy center peaking through. The chocolate coating is very forgiving since the peanuts give it a bumpy texture anyway, so just quickly dap a little chocolate on any spots of the candy that need covering. Nobody will be able to tell, I promise!

If you find it hard to dip the candy centers, then place the chocolate back in the microwave for a few seconds. You can also add a little bit (~1/2 teaspoon) of coconut oil to the chocolate to help thin it out and make it easier for dipping.

Depending on the chocolate used, it may take 30-45 minutes for the chocolate coating to harden.

Variations

The peanuts make the candy more like the original, but you can omit them if you prefer.

You can also omit the almond extract.

You can add decorations or sprinkles to the top of the candy while the chocolate is still wet. I like to add a little bit of course sea salt.

How to Store Cherry Mash candy?

Store candy in an airtight container in the refrigerator. I prefer to eat mine at room temperature, so I set a few out ahead of time.

Below you will find tips and tricks to help achieve the best results possible.

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What Does Carrot Cake Taste Like?

Carrot cake has a rich, spiced flavor with a tender, moist crumb. The natural sweetness of the carrots comes through, but it’s complemented by warm spices like cinnamon, which give it a cozy, comforting taste. The pineapple adds a slight tropical sweetness and juiciness that enhances the cake’s texture. The cream cheese frosting brings a tangy contrast to the sweetness of the cake, creating a perfect balance of flavors. Overall, it’s a delightful mix of sweet, spicy, and creamy.

Why Fresh Carrots Are Best for Carrot Cake

When making a recipe for a moist carrot cake, always use freshly grated carrots rather than pre-shredded store-bought carrots. Pre-shredded carrots, often found in bags at the grocery store, are cut thicker and tend to be drier because they’re processed for a longer shelf life. This means they won’t break down as well in the batter, resulting in a less moist cake with a slightly tougher texture. Freshly shredded carrots, on the other hand, release natural moisture into the cake as they bake, keeping the cake soft and tender.

Another reason fresh carrots make a difference is flavor. Pre-packaged shredded carrots can have a slightly bland or even bitter taste due to oxidation and drying. By grating your own carrots, you ensure they have their natural sweetness and fresh taste, which enhances the overall flavor of the cake. If you want a truly moist, flavorful carrot cake, taking the extra few minutes to shred fresh carrots is well worth it.

How to Measure Shredded Carrots?

Carrots are, of course, the key ingredient in carrot cake, but measuring them can be a bit tricky. This recipe calls for 3 cups of shredded carrots, but the actual amount can vary depending on how tightly or loosely they’re packed.

For accuracy, I recommend weighing the carrots. A good target is 120-130 grams per cup, meaning you’ll need 360-390 grams total. However, this recipe is forgiving—if you end up with slightly less, your cake will still turn out great. I wouldn’t recommend using more than 400g of carrots in total.

If you don’t want to weigh your carrots, the easiest method is to shred or grate a one-pound (16-ounce) bag of carrots. Using the entire bag will give you just the right amount, ensuring a moist but not overly wet cake. Adding much more than a pound may result in too much moisture.

Since shredding carrots can be time-consuming, I like to prep them a day ahead. Simply store the shredded carrots in an airtight Ziploc bag in the refrigerator to keep them from drying out. That way, they’re ready to go when it’s time to make the carrot cake batter.

What’s the Trick to a Moist Cake?

The secret to a moist carrot cake (or any cake) is using the right ingredients and baking techniques. Here are the key factors:

Use Fresh Ingredients: Freshly grated carrots are a must! Pre-shredded carrots often have less moisture, making the cake drier. Fresh carrots will release their natural moisture as they bake, keeping the cake soft and tender.

Incorporate Wet Ingredients: Ingredients like oil (vegetable or canola oil) help keep the cake moist, as they add moisture without drying out during baking. The crushed pineapple also adds moisture and sweetness, contributing to the cake’s overall texture.

Don’t Overmix the Batter: Overmixing the batter can lead to a tough cake. Stir just until the wet and dry ingredients are combined. This will result in a softer crumb and a moist texture.

Bake at the Right Temperature: Baking at a moderate temperature (325°F) ensures the cake bakes evenly, without drying out the edges or undercooking the center. Every oven is different, so it’s a good idea to start checking the cake a little before the suggested baking time.

Cool Completely Before Frosting: Let the cake cool completely before frosting. If the cake is still warm, the frosting can melt, making it runny and less creamy. Once cooled, the frosting will stay on the cake and add to the overall moistness.

Step by step photos of the cake and frosting making process. I wanted to provide you with detailed instructions. Don’t be intimidated by all the steps. I promise it is not hard to make!

Ingredients

Carrots – As noted above, use fresh carrots that you grate or shred yourself for this recipe. Pre-shredded store-bought carrots tend to be too dry and don’t blend as well into the batter. I recommend peeling the carrots first before shredding them for the best texture.

Pineapple – Use drained crushed pineapple, as pineapple chunks will be too large for the batter. Be sure to drain it well to prevent excess moisture from affecting the cake’s texture.

Nuts (optional) – Nuts and raisins are optional in this recipe. I like to use walnuts, but pecans work just as well. Toasting the nuts before adding them to the batter enhances their flavor and crunch.

Raisins (optional) – Use dried seedless raisins if adding them to the cake. For softer, plumper raisins, soak them in warm water for 10 minutes before folding them into the batter. This keeps them from absorbing too much moisture from the cake.

Cream Cheese – For the best results, use full fat cream cheese. Be sure to let it come to room temperature for a smooth, lump-free frosting. Cold cream cheese can cause clumps and prevent the frosting from achieving a silky consistency. Do not use spreadable cream cheese, which you can purchase in a tub. Make sure to use cream cheese blocks.

Butter – Both salted and unsalted butter work well in this recipe. Just make sure the butter is softened to room temperature so it blends smoothly with the cream cheese for the perfect frosting texture.

Powdered sugar – Also known as confectioners’ sugar, powdered sugar is key for achieving the right consistency. 4 cups (about 480g) are ideal, but a 1-pound box will work fine as well, though it may weigh slightly less. Either option won’t affect the final result too much.

Salt – Don’t skip the salt in the frosting. A pinch of salt helps balance the sweetness and adds depth of flavor to the frosting.

Vanilla extract – Vanilla extract adds a warm, aromatic sweetness that enhances the cream cheese frosting without overpowering it. Use pure vanilla extract, if available.

Supplies Needed

Food processor with a shredding blade or a box grater

Large mixing bowl

Hand mixer (cake batter)

Stand mixer or hand mixer (frosting)

Cake pans and parchment paper

Cake stand or large plate

Miscellaneous utensils such as spatulas, measuring cups (or a food scale), etc.

Tips and Tricks

Drain the Pineapple Well: If your recipe includes crushed pineapple, make sure to drain it thoroughly. You can press the pineapple down with a spoon to try and drain as much juice as possible. Excess moisture can throw off the batter’s consistency and result in a cake that’s too wet.

Don’t Overmix the Batter: Once the wet ingredients are added to the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake dense or tough instead of soft and tender.

Use Bake Even Strips: I find myself using Bake Even Strips from Wilton more often, and they really do help. These strips allow cakes to bake more evenly with a flat top instead of doming. They also prevent the edges from over-browning and allow you to fill your pans slightly more without the risk of overflowing. If you plan to bake more cakes, they’re worth trying!

Use Room Temperature Ingredients for the Frosting: It’s worth repeating: room temperature butter and cream cheese are essential for a smooth, lump-free frosting. Cold ingredients can create a gritty or clumpy consistency, so let them soften before mixing for the best texture.

Adjust the Frosting Consistency: If your frosting is too thick, add a tiny bit of milk or heavy cream, one teaspoon at a time, until you reach the desired consistency. If it’s too runny, add more powdered sugar to thicken it up.

Make It Ahead: This easy carrot cake recipe actually tastes even better the next day! Baking it a day in advance allows the flavors to meld, and the cake stays wonderfully moist. Store it in the fridge, then bring it to room temperature before serving for the best texture and flavor.

Variations

I will always choose the classic carrot cake recipe with nuts but no raisins. That is how I prefer my cake, but here are some variations if you want to mix things up!

Pineapple Coconut Carrot Cake: Add a tropical twist by mixing shredded coconut into the batter along with the pineapple. The coconut complements the carrot’s natural sweetness and adds texture to the cake. You could also top it with a coconut-flavored cream cheese frosting for extra flavor.

Carrot Cake with Maple Cream Cheese Frosting:  Swap out traditional cream cheese frosting for a maple-infused frosting. The subtle sweetness of maple syrup pairs wonderfully with the spices in the cake. For a more intense maple flavor, try adding a bit of maple extract to the batter, too.

Carrot Cake with Cream Cheese and White Chocolate Filling: For an indulgent treat, add a white chocolate ganache or filling between the layers of cake, in addition to the usual cream cheese frosting. This gives a rich, creamy texture and a touch of sweetness to each bite.

Spiced Carrot Cake with Ginger: Add some fresh ginger or ground ginger to the cake batter to amp up the spiciness. Ginger brings a unique zing that pairs perfectly with the cinnamon and nutmeg in traditional carrot cake. A little ginger goes a long way…so don’t be too heavy handed!

Related Recipes You’ll Love

Looking for another crowd-pleasing treat? Try my easy Coconut Cake recipe – it’s a light, tropical delight that pairs perfectly with any celebration.

Below you will find tips and tricks to help achieve the best results possible!

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

Ingredients

Peanut butter – use creamy peanut butter for this recipe. It is easier to mix and incorporate into the cookie dough.

Oatmeal – make sure you use quick oats for this recipe. Quick oats give the cookies the perfect texture and cook in a short amount of time. Do not use steel-cut oatmeal or old-fashioned oats in this recipe.  

Peanut Butter chips – peanut butter chips look like chocolate chip morsels, except they are peanut butter. I have not seen many off-brands of peanut butter chips and I use the Resse’s brand that you can find in the baking aisle of your grocery store.

Reese’s Pieces – also in the baking aisle you will find mini Reese’s pieces candy. I prefer the mini version for baking, but you can use the full-size candy if you can’t find the minis.

Supplies Needed

Large mixing bowl. I use a 5-quart mixing bowl.

Cookie sheet lined with parchment paper

Other needed supplies include measuring spoons and measuring cups or a kitchen scale.

Tips and Tricks

A kitchen scale is your friend when making this recipe. I highly recommend you get one. They are fairly inexpensive and a very helpful tool to have. I got my Taylor scale at Costco, but there are many other brands online. It especially makes measuring peanut butter much easier. No need to deal with the mess of using a measuring cup.

You can drop the cookie dough with a teaspoon or use a cookie scoop. For this recipe, I used a #50 cookie scoop.

These cookies freeze well and I freeze them often. Freeze in an airtight plastic storage bag and then take them out when you need a treat. Or you can save time by making them ahead of a party or event and freeze the cookies until needed.

Variations

If you prefer more traditional monster cookies, you can use chocolate chips and M&M candy instead of peanut butter mix-ins.

You can also experiment with different baking chips and candy combinations.

This classic carrot cake is perfectly spiced, topped with rich cream cheese frosting, and easy to make – a dessert everyone loves

Prep:

60

minutes

Cook:

60

minutes

TOtal:

120

minutes

Cake

• 2 cups all purpose flour (240g)
• 2 cups granulated sugar (400g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups finely shredded carrots (1 pound bag of carrots) *see note below on how to measure carrots
• 1 cup vegetable oil (215g)
• 14 ounce can of crushed pineapple drained (~205g)
• 4 eggs
• 3/4 cup total, nuts and/or raisins (optional)

Frosting

• 8 ounce cream cheese, softened to room temperature (1 block, 226g)
• 1/2 cup butter, softened to room temperature (1 stick, 113g)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar (480g)
• Pinch of salt

Shred Carrots

1. Peel and shred carrots: Start by peeling the carrots, then shred them using a food processor with a shredding blade for quick and easy prep. If you don’t have a food processor, a box grater works just as well, although it takes a little more effort

Bake the Cake Layers

1. Prepare the cake pans: Line the bottoms of three 8-inch or two 9-inch round cake pans with parchment paper and grease the sides. If you don’t have parchment paper, grease the entire pan with non-stick spray or butter to prevent sticking.
2. Turn on the oven: Preheat the oven to 325°F.
3. Toast your nuts (if using): If you plan on adding nuts to your cake, toast them first before making the batter. Allow the nuts to cool before incorporating them into the cake. Toasting brings out the flavor and enhances the texture.
4. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
5. Add wet ingredients: Mix in the shredded carrots, oil, drained pineapple, and eggs. Use a hand mixer on medium speed for 2 minutes until fully incorporated.
6. Fold in mix-ins (if using): Gently stir in chopped nuts and/or raisins if you’d like.
7. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 55-60 minutes, or until the center is set, the cake is no longer jiggly, and it bounces back slightly when touched. The baking time can vary depending on the size of your pans, so keep an eye on your cake. I tend to fill my pans a bit more for thicker layers, which means longer baking time. If you’re using three pans, the baking time will be shorter, so start checking for doneness a little earlier. Since oven temperatures can vary, I recommend using a toothpick to check for doneness – insert it into the center of the cake, and if it comes out clean or with just a few moist crumbs, the cake is ready.
8. Cool the cakes: Let the cakes cool in the pans for about 15-20 minutes, or until the sides of the cakes begin to pull away from the pans. Carefully remove the cakes from the pans and transfer them to a cooling rack. Be sure to let the cake layers cool completely before frosting them to ensure the frosting doesn’t melt.

Make the Frosting

1. ‍Beat the cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter together at medium speed until smooth and creamy, for about 2 minutes.
2. Scrape down the bowl and add vanilla: Use a spatula to scrape down the sides of the bowl, then add the vanilla extract. Mix briefly until combined.
3. Gradually add powdered sugar: With the mixer on low speed, slowly add the powdered sugar, one cup at a time, to avoid a mess.
4. Whip until fluffy: After adding all the powdered sugar, increase the mixer speed to medium-high and beat the frosting for 2–3 minutes until it’s light, fluffy, and fully combined. Be sure to pause at least once to scrape down the sides of the bowl for even mixing.

Assemble the Cake

1. Prepare your base: Place a cake board or a large plate on your work surface. Add a small dab of frosting in the center. This acts as glue to keep the cake in place.
2. Layer the cake: Place the first cake layer on top of the frosting. Spread an even layer of frosting over the top. This will be the filling between the layers, so aim for a balanced thickness – not too thin, but not overly thick.
3. Add the next layer: Gently place the second cake layer on top. If making a two layer cake, place this layer upside down so the flat bottom creates a smooth, even top.
4. Apply a crumb coat: Spread a thin layer of frosting over the top and sides of the cake. This seals in crumbs and helps fill any gaps between the layers. Focus on smoothing the frosting around the middle and edges to build up straight, even sides. It may not look perfect yet, but don’t worry—this is just the base layer. Save enough frosting for the final coat.
5. Chill the cake: Place the cake in the refrigerator for at least 30 minutes to allow the crumb coat to set. This step helps prevent the layers from sliding when applying the final frosting.
6. Final frosting layer: Use the remaining frosting to coat the outside of the cake. Smooth it with a bench scraper for a clean finish, or use a knife or spoon to create texture. For this cake, I used a spoon to create a swirl design for a more rustic look.
7. Decorate: Top the cake with a ring of chopped walnuts or your favorite garnish to add a finishing touch.
8. Store the cake: Store the cake in the refrigerator. Once cut, cover the cake by pressing plastic wrap up against the cut and exposed portion of the cake. This will prevent it from drying out.

Makes approximately 12 servings

Below you will find tips and tricks to help achieve the best results possible!

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How to Make Pumpkin Muffins Using a Cake Mix?

Easy! Start with a box spice cake mix and add pumpkin and egg. The muffin batter can be made in one bowl. Mix all the batter ingredients together, add it to a muffin pan, and then straight to the oven.

Ingredients

Pumpkin – use canned pumpkin puree for this recipe. This is pure canned pumpkin and not pumpkin pie filling.  

Spice Cake Mix – any brand of spice cake mix can be used. I used Duncan Hines spice cake for this recipe.

Supplies Needed

Large mixing bowl

Mixing spoon or spatula

12-cup muffin pan and muffin liners

Tips and Tricks

The best way I have found to mix the streusel topping is by hand. Rub the flour, sugar, and butter between your fingers until combined. The streusel should be crumbly but will hold shape if you press it together. If the streusel is not crumbling, you can add some extra flour to get the right consistency.

I like the streusel in this recipe because it prevents the tops of the muffins from being super sticky. Baked goods with pumpkin tend to be very moist and when stored in an airtight container the moisture can cause items to get sticky and soggy.  Cover the muffin batter well when adding the streusel and it will help to prevent stickiness.

Don’t over mix the muffin batter. Mix all the muffin ingredients together until just combined and no visible streaks of dry cake mix remain. At that point stop mixing.

Muffin liners make cleanup easier, but they are optional. If you do not have any muffin liners then spray your muffin pan with nonstick cooking spray before adding the batter.

Variations

If you cannot find spice cake mix, you can use yellow cake mix. Add a pinch of cinnamon or pumpkin pie spice to the muffin batter.

You can omit the pecans from the streusel if you want to make these muffins nut free. You can also omit the streusel altogether.

Baking chips are optional for this recipe. I like cinnamon chip but you could also substitute them with mini chocolate chips or butterscotch chips.

You can also top the spice cake pumpkin muffins with cream cheese frosting and that would be delicious. 

You could also bake mini pumpkin muffins using this recipe. Adjust the baking time down to 15 minutes or when the muffin tops spring back when touched in the center.

How to Store Pumpkin Muffins?

Allow muffins to cool completely before storing them in an airtight container. Store muffins at room temperature for four to five days.

Below you will find tips and tricks to help achieve the best homemade cherry cheesecake.

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

This cheesecake is a step up from no-bake cheesecake recipes, offering a denser and richer texture that truly satisfies.

I love that this recipe skips the sour cream, which can sometimes lead to cracks during cooling. Instead, the result is a smooth, creamy cheesecake without the worry of unsightly cracks.

Ingredients

Cream cheese – Use full-fat cream cheese at room temperature for the smoothest filling. Cold cream cheese can lead to a lumpy texture, so make sure to let it sit out for about an hour before mixing.

Lemon zest – Adds a burst of lemon flavor without the tartness. Be careful to avoid the bitter pith (the white part beneath the peel) for the best flavor.

Cherry Topping – Using canned cherry pie filling simplifies the process and is an excellent choice for an easy cherry cheesecake recipe. I recommend Duncan Hines Country Cherry filling; one 21-ounce can is enough to generously cover the top of your cheesecake.

Supplies Needed

Stand mixer or hand mixer

9-inch springform pan

Pastry blender or fork

Tips and Tricks

Use Parchment Paper: Lining the bottom of the springform pan with parchment paper makes it easier to remove the cheesecake once it’s baked.

Press the Crust Firmly: When forming the crust, press it into the pan using the back of a floured spoon or the bottom of a floured measuring cup. You can also use floured fingers to help spread the crust evenly. This is the trickiest part of the recipe, so don’t get discouraged if it doesn’t look perfect – just do your best to cover the bottom of the pan.

Cut in the Butter: If you don’t have a pastry blender, you can easily cut in the butter using a fork. Just squish the butter through the tines of the fork until it’s well incorporated.

Wrap for Chilling: Once the cheesecake has cooled, wrap it for chilling. Place the cheesecake (still on the pan bottom) on a plate, cover it with a piece of parchment paper, and then wrap it well with plastic wrap. The parchment will prevent the top of the cheesecake from sticking to the plastic. While some of the cheesecake may stick to the parchment, it will be minimal and easily manageable when you cover the top with cherries later.

Grease Is Normal: It’s common for the bottom of the springform pan to feel greasy due to butter leaking out while baking. Make sure to place the springform pan on a secondary pan or cookie sheet to catch any drips.

Lift with Ease: After the cheesecake is thoroughly chilled, gently pull up on the edges of the parchment paper to lift the entire cheesecake off the bottom of the springform pan. Peel off the parchment from the bottom of the cheesecake, and it should come off beautifully.

Chill Thoroughly: Allow the cheesecake to chill completely for a dense yet smooth texture, ensuring it sets perfectly.

How to Store Cheesecake?

Refrigeration: Store your cheesecake in the refrigerator to keep it fresh. Make sure to cover it with plastic wrap or a cake dome to prevent it from absorbing other odors.

Freezing: Cheesecake slices without toppings can also be frozen for longer storage. Wrap each slice tightly in plastic wrap and then place them in a Ziploc freezer bag. This method preserves the flavor and texture, allowing you to enjoy your cheesecake later.

Variations

Graham Cracker Crust: If you prefer a classic taste, you can substitute the shortbread crust with a graham cracker crust for a traditional flavor profile.

Cookie Crust: For a twist, consider using a cookie crust made from Oreo or other sandwich cookies. The combination of chocolate and cherry adds a delightful contrast that enhances the overall dessert.

Pie Filling: Top the cheesecake with other pie fillings such as apple or peach.

Related Recipes You’ll Love

Want more cheesecake recipes? Don’t forget to explore my Lemon Cheesecake Bars

This soft and buttery coffee cake is loaded with blackberries and topped with a cinnamon streusel

Prep:

20

minutes

Cook:

50

minutes

TOtal:

70

minutes

For the Streusel Topping:

• 1/2 cup flour (60g)
• 1/4 cup brown sugar, packed (53g)
• 2 tablespoons granulated sugar (25g)
• 1/2 teaspoon cinnamon
• Pinch of salt
• 4 tablespoons butter, melted (56g)

For the Cake:

• 1 1/2 cup all purpose flour (180g)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature (113g)
• 2/3 cup granulated sugar (133g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (120g)
• 2 tablespoons milk (30g)
• 1 1/2 cups fresh blackberries (6 ounces, 170g)

1. Preheat and prepare the pan: Preheat oven to 350°F. Grease an 8×8-inch pan or line with parchment paper for easy removal.
2. Make the streusel topping: In a small bowl, stir together flour, brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and mix with a fork. The mixture will be thick. Set aside.
3. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar: Use a stand mixer fitted with a paddle attachment (or a large bowl and a hand mixer) to cream the butter and sugar until light and fluffy, about 2–3 minutes.
5. Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
6. Mix in sour cream and milk: Add sour cream and milk to the wet mixture and mix until combined.
7. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix at this step.
8. Fold in blackberries: Gently fold in the blackberries, trying not to break them up too much. Some batter may turn purple, but that’s okay.
9. Transfer batter and add streusel: Spoon cake batter into the baking dish and spread evenly with a butter knife or spatula. Break up the streusel topping with your fingers or a fork if needed, then sprinkle it evenly over the top.
10. Bake: Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool to room temperature before serving.

Makes 9 servings

Below you will find tips and tricks to help achieve the best results possible!

If you see this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

What Is an Icebox Pie? Do You Have to Bake It?

An icebox pie is any pie that’s chilled before serving. This is often a cream pie or custard-based pie and originally they were stored in an “icebox” before modern refrigeration. That’s where the name comes from.

Some traditional recipes use citrus juice (like lemon or lime) to “cook” the egg yolks through acidity alone, skipping the oven. However, I prefer to gently bake the filling to ensure the eggs are properly cooked and safe to eat.

The bake time is short (just 13–15 minutes), but it sets the filling beautifully while keeping the texture cool and creamy. I recommend following the baking method in the recipe instructions for the best results.

What I Love About This Lemon Icebox Pie Recipe

This pie is one of my go-to recipes because it’s simple, reliable, and always a crowd-pleaser. The most “work” involved is juicing and zesting the lemons but after that, it comes together fast. The creamy lemon filling is rich but balanced thanks to the tart citrus juice and sweetened condensed milk. I also love using the vanilla wafer pie crust for this recipe instead of graham cracker crusts which are used often. The vanilla wafer cookie crust was inspired by Chick-fil-A’s Dwarf House pie.

I also love that you can dress it up or keep it simple. For a party or special occasion, I go all out with the cookie border, lemon curd topping, and homemade whipped cream. When I’m just making it for an easy dessert, I’ll skip the extras and serve it plain with a spoonful of whipped cream.

Either way, it disappears quickly. We’re definitely a lemon-loving household!

Ingredients

Wafer Cookies – Any brand of vanilla wafer cookies will work for both the crust and the border. Nilla Wafers are classic, but store brands are just fine too.

Sweetened Condensed Milk – Be sure to use sweetened condensed milk, not evaporated milk — they’re very different and not interchangeable in this recipe.

Lemons – Fresh lemon juice is best for a bright, natural flavor. You’ll need about 4–6 medium lemons to yield 1 cup of juice and 1 tablespoon of zest, depending on their size.

Tip: Juice the lemons and then strain the juice through a fine mesh sieve to remove seeds or pulp.

In a pinch, you can use a mix of fresh and bottled lemon juice if you come up short on volume — though fresh is preferred for the best taste.

Lemon Zest – When zesting, make sure to only remove the bright yellow part of the skin. Avoid the white pith underneath, which can make your filling taste bitter.

Egg Yolks – This recipe uses only the yolks. Carefully separate your eggs and try to avoid getting any egg white into the filling.

Bonus: Save the whites to make a meringue topping or use them in another recipe (or breakfast!).

Lemon Curd – Any store-bought lemon curd works well here, or feel free to use your favorite homemade version if you prefer.

Whipped Cream – The honey whipped cream is a light, floral twist that pairs beautifully with the lemon curd topping. You can also swap in a vanilla or lemon variation to suit your taste.

Supplies Needed

9-inch pie plate

Food processor (or a plastic bag + rolling pin) for crushing cookies

Stand mixer or hand mixer with whisk attachment

Sifter or sieve

Mixing bowl, spatula, and whisk

Tips and Tricks

Don’t skip the crust bake: Baking the crust helps it stay crisp and sliceable. When pressing the crust into the pan, make sure it’s firm enough to hold together but not so packed that it becomes hard after baking. Use the bottom of a glass or measuring cup for even pressure.

Adjust the tartness of the pie: I love a bold lemon flavor, but if you prefer something a little more subtle, you can adjust the filling. Try using 5 egg yolks and 13 tablespoons of lemon juice (that’s 3/4 cup + 1 tablespoon).

Lemon curd is optional: You don’t have to use the lemon curd topping especially if you’re short on time or it’s not something you keep on hand. I often skip it when making this pie just for family, and it’s still delicious.

If you do use lemon curd, I like to add just a touch of yellow food coloring so it stands out from the filling layer. The goal is to make the top look bright and lemony, but still natural. Aim for a color close to the peel of a fresh lemon. Too much coloring can make it look artificial.

Make ahead for the best flavor: This pie tastes even better after it’s been chilled overnight. I usually don’t cover it while it chills, to avoid disturbing the top. But if you want to cover it, here’s a trick:

Don’t ruin the top: Place toothpicks around the edges of the pie (where the holes can later be hidden with whipped cream or curd). Then lightly drape plastic wrap over the top so it doesn’t stick to the filling.

Clean slices every time: For neat slices, use a sharp knife dipped in warm water, and wipe it clean between cuts. It makes a big difference in how the slices look.

Variations

Adjust the lemon juice: You can adjust the lemon juice in this pie based on your taste preferences. If you prefer a more subtle lemon flavor, reduce the lemon juice to 3⁄4 cup plus 1 tablespoon (13 tablespoons total) and use 5 egg yolks instead of 6.

Shortcuts: If you do not have time or do not want to make the pie completely from scratch, there are a few shortcuts that work just fine. These can help save time and cut down on the cost of the pie. You can use a premade graham cracker crust instead of making a vanilla wafer crust from scratch. You can also use frozen whipped topping such as Cool Whip instead of homemade whipped cream. Both options still make for a really good pie.

Different whipped cream flavors: If you do not want to use honey in the whipped cream, there are a few other options. You can use vanilla extract and powdered sugar for a more traditional flavor, or add a little lemon extract if you want to boost the citrus flavor. Start with about 1 to 2 teaspoons of powdered sugar and a splash of extract, then adjust to taste. All of these versions pair well with the lemon filling and can be made ahead and kept chilled until serving.

Use a Springform Pan: You can also make this pie in a springform pan if you prefer the look of straight sides. If you go with that option, I recommend skipping the whole cookie border since it will not stay in place when removing the pan ring. The springform version makes for a very clean and elegant presentation.

Can I Freeze Lemon Icebox Pie?

Yes, you can freeze this pie if needed. Some people even like to serve and eat icebox pies straight from the freezer for a firmer, colder texture.

If freezing for storage, first make sure the pie is fully chilled. Once cold, wrap it well in plastic wrap and then again in foil. You can freeze the entire pie or wrap individual slices. When ready to serve, let the pie thaw in the refrigerator for a few hours. Or serve partially frozen for a firmer texture.

Related Recipes You’ll Love

If you love lemon desserts as much as I do, try my popular Lemon Snickerdoodles. They are soft, chewy, and have the perfect amount of lemon flavor.

These layered peanut and marshmallow candy bars are a family favorite. A vintage recipe for all peanut or peanut butter lovers.

Prep:

30

minutes

Cook:

20

minutes

TOtal:

50

minutes

Ingredients

Crust – Bottom Layer

• 1/2 cup butter, softened (113g)
• 1 1/2 cups flour (200g)
• 2/3 cup brown sugar, packed (100g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs yolks

Middle Layer

• 3 cups miniature marshmallows (160g)

Topping – Top Layer

• 2/3 cup corn syrup (215g)
• 1/4 cup butter
• 2 teaspoons vanilla
• 10-ounce bag of peanut butter chips
• 2 cups rice cereal (60g)
• 2 cups salted peanuts (290g)

Makes 20 large bars or 36 smaller bars

Instructions

1. Preheat the oven to 350°F.  Line 9 x 13-inch baking pan with parchment paper, if available. Otherwise use an ungreased pan.
2. Add all crust ingredients into a mixing bowl.
3. Mix at low speed until the butter is incorporated and the mixture is crumbly.
4. Pour crumble into the baking pan. Spread crumbs evenly and then press firmly into the bottom of the pan.  
5. Bake crust for 13 to 15 minutes until golden brown.
6. While the crust is baking, measure out the mini marshmallows.
7. Remove the crust from the oven and immediately top with the marshmallows. Distribute marshmallows evenly over the crust.
8. Place the pan back into the oven for 2-5 minutes until the marshmallows begin to puff up.
9. Remove the pan from the oven. Let the marshmallow layer cool for 20 minutes.  
10. To prepare the topping, measure peanuts and rice cereal into a large bowl. Set aside.
11. In a large saucepan, add corn syrup, butter, vanilla, and peanut butter chips. Heat on the stovetop until the chips and butter are melted and the mixture is smooth. Stir constantly while heating.
12. Remove the saucepan from the heat and stir in rice cereal and peanuts. Work quickly so the topping mixture remains warm and spreadable.
13. Spoon topping over the marshmallows and spread to cover.
14. Allow the bars to cool at room temperature for 10 minutes then refrigerate for an additional 30 minutes.
15. Cut into bars. Store bars in an airtight container.

Below you will find tips and tricks to help achieve the best vanilla sugar cookies.

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Ingredients

Baking soda – many sugar cookie recipes call for baking powder however this recipe calls for baking soda. Don’t get them confused as it is easy to do. It will not be a fatal flaw if you use baking powder by accident but the cookies will rise more than desired.  

Room temperature ingredients – use butter and eggs at room temperature. This helps to ensure they cream together nicely.

Supplies Needed

Stand mixer or hand mixer. I prefer to use a stand mixer for this recipe as the dough is stiff and hard to mix by hand. Mix the dough using the paddle attachment.

Rolling pin and flour for dusting

Cookie cutters

Cookie sheet lined with parchment paper.  I absolutely love parchment paper. It is an awesome invention. You can use the parchment paper multiple times while baking batches of cookies and they will come off the cookie sheet with ease. I like the Kirkland brand from Costco, but there are other options you can find online or in the grocery store.

Tips and Tricks

You can double the recipe if you have a large mixer or want to add in the last of the dry ingredients by hand. When making cookies I prefer to make two separate batches of dough. I find that the ingredients get incorporated better than trying to make a double recipe. That is too much dough for my stand mixer to hold.

Don’t worry if the butter and sugar mixture appears chunky or curdled after adding the eggs. Just keep going and the cookies will still turn out fine. This can happen if the eggs are added too quickly (all at once) or if the eggs are too cold.

Chill dough for at least an hour. The dough can also be chilled overnight or even frozen for a later date. I almost always make two batches of dough and freeze one if I choose to bake it later.

I do not roll out all the dough at one time. Roll out in batches and try not to reuse the scrapes too many times. Dough that has been rolled out over and over will make for a tougher cookie. Another alternative is to roll out the dough, wrap it in plastic wrap, and chill or freeze it in sheets. Shapes are easier to cut out and transfer when the dough is cold.

Roll out dough on a floured surface or you can also roll between two sheets of parchment paper. You may need to add more flour to the surface as you are working with the dough and the dough becomes warmer. You can also put the dough back in the fridge.

The trick to cookies with uniform thickness is your rolling pin. A rolling pin with guides is a game-changer for sure! It prevents you from pressing or rolling too hard and you can adjust the thickness. I have the Joseph Joseph rolling pin which is popular for a reason. I love mine and would highly recommend it.

Baking time may vary depending on the size of your cookie cutter. I bake test batches to figure out the baking time since I often bake a variety of sizes and shapes. Try to bake similar sized cookies on the same baking sheet. The perfectly baked cookie has just a hint of light brown on the bottom and uniform height on the top. An underbaked cookie will sink in the middle or will start to sink as the cookie cools.

Set up an assembly line process when cutting out and baking cookies. I typically have three stages: rolling out dough with the rolling pin, chilling cut-out shapes in the fridge, and baking a batch of cookies in the oven.  Chilling the cut-outs before baking will help them keep their shape and minimize spread.

Variations

Substitute half the extract for different flavors (lemon, almond, orange, etc). You can also use vanilla bean paste. It adds pretty bean speckles to the sugar cookie dough. I love using almond extract around Christmas time as it adds additional flavor. 

Mix citrus zest into the butter and sugar before creaming. Lemon, lime, orange zest, etc.

Substitute milk with juice. Orange juice, apple cider, etc.  

Add dry spices such as pumpkin pie spice or cinnamon.

What Frosting To Use on Sugar Cookies?

I prefer to use royal icing for my sugar cookies. Royal icing is very sweet, but if you roll out the cookies at least 1/4 inch thick then the icing to cookie ratio will taste great. I like royal icing because it dries hard and you can easily stack cookies.

Check out my Royal Icing recipe

These cookies taste nice plain, or you can also top them with buttercream frosting as well.

Can You Freeze Sugar Cookies?

Yes! You can make and freeze this vanilla sugar cookie recipe. You can freeze cookie dough, or you can freeze the cookies after they are baked. You can even freeze cookies with royal icing after they are decorated.

I prefer to make a few batches of dough at a time and then freeze it until I am ready to bake. I wrap the dough in plastic wrap when freezing. I place the dough in the fridge the night before and it is ready to roll out the next day.