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Cake Styles SR, Oregon City, OR (2025)

06/07/2025

🍫🍒 Swiss Chocolate Cherry Roll Cake 🍒🍫
A delightful and elegant dessert that features a light chocolate sponge cake rolled with luscious whipped cream and tart cherry filling, perfect for any occasion.

Ingredients:
For the Cake:
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder

For the Whipped Cream Filling:
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Filling and Decoration:
• 1 cup cherry pie filling or fresh cherries
• 2 tablespoons cherry liqueur (optional)
• 1/2 cup chocolate shavings or curls
• Fresh cherries for decoration

Directions:
Prepare the Cake: Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract and cocoa powder until well combined.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake: Once baked, remove the cake from the oven and let it cool for a few minutes. Carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel, starting from the short end. Allow it to cool completely in this rolled shape.

Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Unroll and Fill the Cake: Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the cake, leaving a small border around the edges. Spoon the cherry filling over the whipped cream, and drizzle with cherry liqueur if using.

Roll the Cake Again: Carefully roll the cake back up without the towel, starting from the short end. Place the seam side down on a serving platter.

Decorate: Spread any remaining whipped cream on top of the cake and sprinkle with chocolate shavings. Garnish with fresh cherries for a beautiful presentation.

Serve: Slice the cake into pieces and enjoy this decadent Swiss Chocolate Cherry Roll Cake!

Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 15 minutes | Total Time: 35 minutes
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 10 servings

06/07/2025

Triple Chocolate Fudge Cake
Ingredients:

2 cups all-purpose flour

1½ cups granulated sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup sour cream

½ cup vegetable oil

2 large eggs

2 teaspoons vanilla extract

1 cup hot water

1 cup mini chocolate chips

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

Add sour cream, oil, eggs, and vanilla. Beat until smooth. Stir in hot water until well combined.

Fold in mini chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.

Cool for 15 minutes before inverting onto a wire rack. Drizzle with chocolate glaze if desired.

06/07/2025

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE—written cleanly without gaps or spacing:

INGREDIENTS

For the cookie crust:

2 cups chocolate cookie crumbs

6 tbsp melted butter

For the ice cream filling:

1.5 quarts vanilla or cookie dough ice cream (softened)

1 cup mini chocolate chips

1 cup edible cookie dough (store-bought or homemade)

For topping & decorating:

Extra cookie dough balls (optional)

Chocolate chips (mini and regular)

Whipped cream (optional)

INSTRUCTIONS

1. Mix cookie crumbs and melted butter until well combined. Press firmly into the base of a springform pan. Freeze for 20 minutes.

2. In a large bowl, mix softened ice cream with mini chocolate chips and chunks of cookie dough.

3. Spread the ice cream mixture evenly over the frozen crust. Smooth the top and freeze for at least 6 hours or overnight.

4. Once frozen solid, remove from the pan and place on a cake stand. Decorate with scoops of ice cream, chocolate chips, and extra cookie dough balls.

5. Optionally, drizzle with melted chocolate or top with whipped cream before serving.

06/05/2025

🍫🎂 Chocolate Cake Roll 🎂🍫
A delightful dessert that combines a light and fluffy chocolate sponge cake with a rich whipped cream filling, all rolled up and topped with a luscious chocolate ganache. Perfect for any occasion!

Ingredients:
For the Cake:
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 1/4 cup powdered sugar (for rolling)

For the Filling:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the Topping:
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.

Make the Cake Batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract and vegetable oil. Gradually add the dry ingredients to the egg mixture, mixing until just combined.

Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake: Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel over the cake and carefully flip it onto the towel. Remove the parchment paper and roll the cake up tightly in the towel, starting from the short end. Allow it to cool completely.

Prepare the Filling: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Unroll and Fill the Cake: Once the cake is cool, gently unroll it. Spread the whipped cream filling evenly over the cake, leaving a small border around the edges. Roll the cake back up without the towel and place it seam-side down on a serving platter.

Make the Topping: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth and glossy.

Finish the Cake: Pour the chocolate ganache over the rolled cake, allowing it to drip down the sides. Let it set for a few minutes before slicing.

Serve and Enjoy: Slice the chocolate cake roll into pieces and serve. Enjoy this indulgent dessert that’s sure to impress!

Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 15 minutes | Total Time: 35 minutes
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 10 servings

06/05/2025

🍫🍩✨ Chocolate Fudge Brownie Cake ✨🍩🍫
A rich and decadent chocolate cake that combines the fudgy texture of brownies with a luscious chocolate ganache, perfect for any chocolate lover's dream dessert.

Ingredients:
• 1 cup unsalted butter 🧈
• 2 cups granulated sugar 🧂
• 4 large eggs 🥚
• 1 teaspoon vanilla extract 🌿
• 1 cup all-purpose flour 🍞
• 1 cup unsweetened cocoa powder 🍫
• 1/2 teaspoon salt 🧂
• 1 teaspoon baking powder 🌟
• 1 cup chocolate chips (semi-sweet or dark) 🍫
• 1 cup heavy cream 🥛
• 8 ounces semi-sweet chocolate, chopped 🍫

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Make the Brownie Batter: In a large mixing bowl, melt the butter. Stir in the granulated sugar until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Bake the Cake: Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Prepare the Ganache: While the brownies are baking, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and glossy.

Assemble the Cake: Once the brownies are done baking, allow them to cool in the pan for about 10 minutes. Pour the chocolate ganache over the top, spreading it evenly. Let it set for at least 30 minutes before slicing.

Serve and Enjoy: Cut into squares and serve this indulgent chocolate fudge brownie cake at your next gathering or special occasion!

Nutritional Information:
⏰ Prep Time: 15 minutes | Baking Time: 25-30 minutes | Total Time: 40-45 minutes
🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 12 servings

06/05/2025

🫐🍫💜 Blueberry Chocolate Lavender Cake 💜🍫🫐
📝 Ingredients
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp culinary lavender, finely ground
• ¾ cup unsalted butter, softened
• 1 ½ cups sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup fresh or frozen blueberries
• ½ cup mini chocolate chips
Lavender Blueberry Frosting
• ½ cup butter, softened
• 4 oz cream cheese
• 3 cups powdered sugar
• 2 tbsp blueberry puree
• ½ tsp lavender extract or ½ tsp ground culinary lavender
👩‍🍳 Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, cocoa powder, baking powder, baking soda, salt, and ground lavender.
Cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
Mix in flour mixture and buttermilk alternately.
Fold in blueberries and chocolate chips gently.
Divide batter into pans and bake 30–35 minutes. Cool completely.
For frosting, beat butter and cream cheese. Add powdered sugar gradually.
Mix in blueberry puree and lavender extract. Frost cooled cakes.

06/04/2025

Cookies and Cream Cake Recipe 🍫

Ingredients:

For the Cake Layers:

2½ cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, room temp

1¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup buttermilk

06/04/2025

🍦💕 Homemade Moose Tracks Ice Cream 🍦💕
A creamy, indulgent ice cream featuring rich chocolate and peanut butter cups, perfect for satisfying your sweet tooth!

Ingredients:
• 1 gallon half-and-half 🥛
• 1 ½ cups sugar 🧂
• ½ cup light corn syrup 🍯
• 1 tablespoon vanilla extract 🌿
• ½ teaspoon salt 🧂
• 1 cup semisweet chocolate chips 🍫
• 1 cup peanut butter cups, chopped 🥜🍫

Directions:
Prepare the Ice Cream Base: In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.

Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is thoroughly chilled.

Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Add the Mix-Ins: During the last few minutes of churning, add in the semisweet chocolate chips and chopped peanut butter cups, allowing them to mix evenly throughout the ice cream.

Freeze the Ice Cream: Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Serve and Enjoy: Scoop the homemade Moose Tracks ice cream into bowls or cones and enjoy this delightful treat on a warm day!

Nutritional Information:
⏰ Prep Time: 10 minutes | Chilling Time: 2 hours | Churning Time: 20-30 minutes | Total Time: 6 hours (including freezing)
🔥 Kcal: Approximately 300 kcal per serving | 🍽️ Servings: 16 servings

06/04/2025

Chocolate Hazelnut Dream Cake
Ingredients:

2½ cups all-purpose flour

1¾ cups granulated sugar

1 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

3 large eggs

1 cup milk

½ cup hazelnut spread (e.g., Nutella)

½ cup vegetable oil

1 teaspoon vanilla extract

1 cup hot water

Hazelnut Frosting:

2 cups butter, softened

1½ cups hazelnut spread

3 cups powdered sugar

¼ cup heavy cream

Instructions:

Preheat the oven to 350°F (175°C). Grease three 9-inch pans.

Combine dry ingredients in a bowl. Mix in eggs, milk, hazelnut spread, oil, and vanilla. Slowly add hot water.

Divide batter into pans and bake for 30-35 minutes. Cool completely.

For frosting, beat butter and hazelnut spread until smooth. Gradually add powdered sugar and heavy cream.

Frost and layer the cakes. Garnish with crushed hazelnuts or chocolate shavings.

06/04/2025

🍫🍰 Chocolate Fudge Layered Cake 🍰🍫
A rich and decadent dessert featuring layers of fudgy brownie cake and creamy chocolate frosting, perfect for any chocolate lover's celebration.

Ingredients:
For the Brownie Cake:
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp salt
• 1 tsp baking powder
• 1 cup chocolate chips (semi-sweet or dark)

For the Chocolate Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Brownie Cake: In a large mixing bowl, melt the butter. Stir in the granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Chocolate Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Pour in the heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.

Assemble the Cake: Once the brownie cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of chocolate frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Serve and Enjoy: Slice the cake and serve it to your guests, reveling in the rich chocolate goodness of this layered delight!

Nutritional Information:
⏰ Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 50-60 minutes
🔥 Kcal: Approximately 400 kcal per serving | 🍽️ Servings: 12 servings

04/14/2025

Craving a creamy and dreamy dessert that’s easy to make? This No-Bake Peanut Butter Cheesecake is rich, delicious, and requires no oven—perfect for satisfying your sweet tooth without the hassle! 🥜✨

ngredients:
For the Crust:
- 1 ½ cups graham cracker crumbs. 🍪
- 1/3 cup granulated sugar. 🍬
- ½ cup unsalted butter, melted. 🧈

For the Cheesecake Filling:
- 8 oz cream cheese, softened. 🧀
- 1 cup peanut butter. 🥜
- 1 cup powdered sugar. 🍚
- 1 teaspoon vanilla extract. 🍦
- 1 cup heavy cream, whipped. 🥛

For Topping:
- Chocolate syrup for drizzling (optional). 🍫
- Chopped peanuts for garnish (optional). 🌰

Directions:
1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

2. In a large bowl, beat together the softened cream cheese and peanut butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped heavy cream until the mixture is light and airy.

3. Pour the peanut butter cheesecake filling over the prepared crust, smoothing the top evenly.
- Refrigerate for at least 4 hours, or until firm.

4.Once set, drizzle with chocolate syrup and sprinkle with chopped peanuts if desired before slicing.

04/14/2025

Pistachio Mango Ice Cream

🥭🍦 A tropical and nutty treat that combines the creamy richness of pistachios with the sweet, fruity flavor of mango. The perfect balance of creamy and refreshing for a summer dessert! 🌞

Ingredients:

1 cup unsalted pistachios, shelled

1 cup heavy cream

1 cup whole milk

3/4 cup granulated sugar

2 large egg yolks

1 ripe mango, peeled and chopped

1 teaspoon vanilla extract

Pinch of salt

Instructions:

In a blender or food processor, blend the pistachios until finely ground. 🥜 (2 minutes)

In a medium saucepan, combine the heavy cream, milk, sugar, and ground pistachios. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar dissolves. 🥄 (5 minutes)

In a separate bowl, whisk the egg yolks until smooth. 🥣 (2 minutes)

Slowly pour about 1 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. 🥛 (3 minutes)

Gradually pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon. ⏲️ (5-7 minutes)

Remove from heat and stir in the vanilla extract and a pinch of salt. 🧂 (1 minute)

Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill thoroughly. 🕒 (4 hours)

Meanwhile, blend the chopped mango into a smooth puree. 🥭 (3 minutes)

Once the pistachio mixture is chilled, fold in the mango puree. 🍦 (2 minutes)

Churn the mixture in an ice cream maker according to the manufacturer’s instructions. 🍨 (20-25 minutes)

Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm. ❄️ (2 hours)

Scoop and enjoy the creamy, nutty, and fruity goodness of pistachio mango ice cream! 😋 (1 minute)

Prep Time: 20 minutes | Chilling Time: 4 hours | Churning & Freezing Time: 3 hours | Total Time: 7 hours 20 minutes
Kcal: 280 kcal per serving | Servings: 6 se

Cake Styles SR

06/07/2025

06/07/2025

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06/05/2025

06/05/2025

06/04/2025

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04/14/2025

04/14/2025

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