Dessert Addict, New York, NY (2026)

09/15/2026

Nutella Hazelnut Roll Cake 🍫🌰
Ingredients

For the Chocolate Sponge

4 large eggs, separated
¾ cup granulated sugar
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
2 tbsp milk
2 tbsp vegetable oil

For the Nutella Filling

8 oz cream cheese, softened
½ cup Nutella
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
½ cup finely chopped toasted hazelnuts

For the Chocolate Ganache

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp unsalted butter

For Decoration

½ cup chopped toasted hazelnuts
¼ cup whole or halved hazelnuts
Extra chocolate drizzle, optional
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper.
Beat egg yolks with half the sugar, vanilla, milk, and oil.
Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the yolk mixture.
Beat egg whites until foamy. Gradually add the remaining sugar and beat until soft peaks form.
Fold the egg whites gently into the batter.
Spread evenly in the pan and bake for 12–15 minutes.
Immediately turn the sponge onto clean parchment, peel off the baking paper, and roll tightly while warm. Cool completely.
Beat cream cheese, Nutella, powdered sugar, and vanilla until smooth.
Whip the heavy cream to soft peaks and gently fold it into the Nutella mixture.
Fold in the chopped toasted hazelnuts.
Carefully unroll the cooled sponge and spread the filling evenly over it.
Roll tightly into one continuous Swiss roll, with the sponge and filling physically connected in a natural spiral from the center to the outer edge.
Wrap and refrigerate for at least 2 hours.
Heat the heavy cream until steaming and pour over the chocolate chips. Let sit for 2 minutes.
Stir in the butter until smooth and glossy.
Pour the ganache over the chilled roll and spread gently.
Cover with chopped toasted hazelnuts and add a few whole hazelnuts.
Refrigerate for 20–30 minutes, then slice.

Tip: Toast the hazelnuts at 350°F for 7–9 minutes before using. They add a much richer flavor and crunch.

09/15/2026

Pumpkin Spice Roll Cake 🎃🍰
Ingredients

For the Pumpkin Sponge

¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp pumpkin pie spice
3 large eggs
⅔ cup granulated sugar
¾ cup pumpkin purée
1 tsp vanilla extract

For the Cream Cheese Filling

8 oz cream cheese, softened
1 cup powdered sugar
¼ cup unsalted butter, softened
1 tsp vanilla extract
1–2 tbsp heavy cream, as needed

For Finishing

Powdered sugar
½ tsp cinnamon, optional
Instructions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly-roll pan with parchment paper.
Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
Beat eggs and sugar for 3–4 minutes until light and fluffy.
Mix in pumpkin purée and vanilla.
Gently fold in the dry ingredients until just combined.
Spread the batter evenly in the pan.
Bake for 12–14 minutes, until the sponge springs back when lightly touched.
Immediately turn the hot cake onto a clean sheet of parchment dusted with powdered sugar.
Peel off the baking paper and roll the cake tightly while warm. Let it cool completely.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add a little heavy cream if needed.
Carefully unroll the cooled cake and spread the filling evenly over the surface.
Roll the cake back up tightly into one continuous Swiss roll, keeping the sponge and filling connected in a natural spiral.
Wrap and refrigerate for at least 2 hours.
Dust with powdered sugar and a little cinnamon before slicing.

Tip: Don't overbake the sponge. Keeping it soft and rolling it while warm helps create the smooth, cohesive spiral seen in the photo.

09/15/2026

Pistachio Lemon Cream Cake 🍋💚
Ingredients

For the Pistachio Cake

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup whole milk
¾ cup finely ground pistachios
1 tbsp lemon zest
2 tbsp fresh lemon juice

For the Lemon Cream Filling

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 tsp lemon zest
¾ cup heavy whipping cream

For the Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
1 tbsp lemon juice

For Decoration

½ cup chopped pistachios
¼ cup sliced almonds
Lemon zest
A few whole pistachios
👩‍🍳 Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Add sour cream, milk, lemon zest, and lemon juice.
Gradually add the dry ingredients and mix just until combined.
Fold in the ground pistachios.
Divide the batter evenly between the pans.
Bake for 20–25 minutes, until a toothpick comes out with a few moist crumbs.
Cool for 10 minutes in the pans, then transfer to a rack and cool completely.
Make the Lemon Cream
Beat cream cheese, powdered sugar, vanilla, lemon juice, and lemon zest until smooth.
Whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
🎂 Assemble
Place the first cake layer on a serving plate and spread with lemon cream.
Add the second cake layer and repeat.
Place the third layer on top.
Beat the frosting ingredients together until smooth and creamy.
Cover the entire cake with a thin, smooth layer of frosting.
Top generously with chopped pistachios and sliced almonds.
Finish with fresh lemon zest and a few whole pistachios.
Refrigerate for 1–2 hours before slicing.

Tip: Do not overbake the sponge. A few moist crumbs on the toothpick will give you the soft, tender texture shown in the photo.

09/15/2026

🍫 Chocolate Caramel Crunch Cheesecake Bars

Layers of rich chocolate, creamy cheesecake, gooey caramel, and a delicious crunchy topping—every bite is pure indulgence!

Recipe in the first comment 👇

09/15/2026

Coconut Pecan Cake 🥥🌰
Ingredients

For the Cake

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1¼ cups granulated sugar
3 large eggs
2 tsp vanilla extract
1 cup coconut milk
½ cup sweetened shredded coconut
½ cup finely chopped toasted pecans

For the Cream Cheese Frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp coconut milk

For Decoration

1 cup toasted shredded coconut
½ cup toasted pecans, chopped
¼ cup whole pecan halves
👩‍🍳 Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk flour, baking powder, baking soda, and salt.
Beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla.
Add the dry ingredients alternately with coconut milk, mixing just until combined.
Fold in shredded coconut and chopped toasted pecans.
Divide the batter evenly between the pans.
Bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
Cool for 10 minutes in the pans, then transfer to a rack and cool completely.
For the frosting, beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla. Add coconut milk until smooth and spreadable.
Place one cake layer on a serving plate and spread with frosting.
Add the second cake layer and frost the top and sides.
Press toasted coconut over the frosting and finish with chopped and whole pecans.
Refrigerate for 1 hour before slicing.

Tip: Toast the coconut and pecans before decorating for a deeper flavor and a more realistic golden-brown finish.

09/15/2026

🍍 Pineapple Cream Dessert

Creamy, fruity, and irresistibly delicious✨ A buttery crumb base, silky cheesecake layer, juicy pineapple filling, and fluffy whipped cream come together in every bite.

Recipe in the first comment 👇

09/14/2026

Chocolate Caramel Crunch Dessert Bars 🍫🍯
Ingredients

For the Chocolate Base

2 cups chocolate cookie crumbs
5 tbsp unsalted butter, melted
2 tbsp brown sugar

For the Cream Layer

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1½ cups whipped topping

For the Caramel Layer

¾ cup caramel sauce
2 tbsp heavy cream

For the Chocolate Layer

1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp butter

For the Topping

1 cup chopped roasted peanuts or walnuts
¾ cup chopped chocolate-covered candy bars
¼ cup mini chocolate chips
Instructions
Line a 9×13-inch baking dish with parchment paper.
Mix chocolate cookie crumbs, melted butter, and brown sugar. Press firmly into the bottom of the dish.
Refrigerate for 15 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in the whipped topping and spread evenly over the cookie crust.
Warm the caramel sauce with 2 tbsp heavy cream until smooth and pourable.
Drizzle the caramel over the cream layer and spread gently.
Heat ½ cup heavy cream until steaming. Pour over the chocolate chips and let sit for 2 minutes.
Stir in the butter until smooth and glossy.
Pour the chocolate mixture over the caramel layer.
Sprinkle generously with chopped nuts, candy pieces, and mini chocolate chips.
Refrigerate for at least 4 hours, preferably overnight.
Cut into thick squares and serve chilled.

Tip: For the rich appearance in the photo, let the caramel and chocolate remain slightly soft rather than fully firm before serving.

09/14/2026

Apple Crumble Cheesecake Bars 🍎🍰

Ingredients

For the Crust

1½ cups graham cracker crumbs
5 tbsp unsalted butter, melted
2 tbsp brown sugar

For the Cheesecake

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
2 tbsp heavy cream

For the Apple Filling

2 medium apples, peeled and diced small
2 tbsp brown sugar
1 tsp ground cinnamon
1 tbsp all-purpose flour
1 tbsp lemon juice
1 tbsp butter

For the Crumble

¾ cup all-purpose flour
½ cup old-fashioned oats
⅓ cup brown sugar
¼ cup cold unsalted butter, cubed
½ tsp cinnamon
Pinch of salt

For the Caramel

½ cup caramel sauce
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan.
Bake for 8–10 minutes. Set aside to cool slightly.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
Spread the cheesecake mixture over the crust.
Toss diced apples with brown sugar, cinnamon, flour, and lemon juice.
Melt butter in a skillet and cook the apples for 3–5 minutes, just until slightly softened.
Let the apples cool for a few minutes, then spread them evenly over the cheesecake layer.
For the crumble, combine flour, oats, brown sugar, cinnamon, and salt. Cut in the cold butter until coarse crumbs form.
Sprinkle the crumble generously over the apples.
Bake for 35–40 minutes, until the cheesecake is set and the crumble is golden.
Cool completely, then refrigerate for at least 4 hours.
Drizzle generously with caramel sauce before serving.
Cut into thick squares and serve chilled.

Tip: For the rich golden color and texture shown in the photo, use firm apples such as Granny Smith or Honeycrisp and don't overcook them before baking.

09/14/2026

Oreo Chocolate Lasagna 🍪🍫

A rich no-bake dessert with a crunchy Oreo crust, creamy cheesecake layer, silky chocolate pudding, and fluffy whipped topping.

Ingredients

Oreo Crust

24 Oreo cookies, finely crushed
5 tbsp unsalted butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping

Chocolate Pudding Layer

2 boxes (3.9 oz each) instant chocolate pudding mix
3 cups cold milk

Top Layer

2 cups whipped topping
½ cup crushed Oreos
½ cup chocolate curls or chocolate shavings
Instructions
Combine crushed Oreos with melted butter.
Press firmly into a 9×13-inch glass baking dish. Refrigerate for 15 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in 1 cup whipped topping, then spread evenly over the Oreo crust.
Whisk the chocolate pudding mixes with cold milk for about 2 minutes, until thick.
Spread the chocolate pudding evenly over the cream cheese layer.
Spread the remaining whipped topping over the pudding.
Sprinkle generously with crushed Oreos and chocolate shavings.
Refrigerate for at least 4 hours, preferably overnight.
Cut into neat, thick squares and serve chilled.

Tip: For the clean layered look in the photo, chill overnight and use a sharp knife, wiping it clean between cuts.

09/14/2026

Red Velvet Cake ❤️🍰
Ingredients

For the Cake

2½ cups all-purpose flour
1½ tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1½ cups granulated sugar
½ cup unsalted butter, softened
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 tbsp white vinegar
1–2 tbsp red gel food coloring

For the Cream Cheese Frosting

16 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream, as needed
Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Whisk together flour, cocoa powder, baking soda, and salt.
Beat butter, oil, and sugar until light and creamy.
Add eggs one at a time, then mix in vanilla and red food coloring.
Add the dry ingredients alternately with buttermilk, mixing gently.
Stir in the vinegar just until combined.
Divide the batter evenly between the pans.
Bake for 22–27 minutes, until a toothpick comes out with a few moist crumbs.
Cool in the pans for 10 minutes, then transfer to a rack and cool completely.
For the frosting, beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla. Add heavy cream until the frosting is smooth and spreadable.
Place one cake layer on a serving plate and spread with frosting.
Add the second layer and repeat, then place the third layer on top.
Frost the top and sides with a smooth layer of cream cheese frosting.
Decorate with red velvet cake crumbs for a natural finish.
Refrigerate for at least 1 hour before slicing.

Tip: For the moist, cohesive texture like the reference photo, don't overbake the cake and let it cool completely before frosting.

Dessert Addict

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