Sometimes when I want to make a simple treat for the family, I whip up this moist pound cake recipe. It’s buttery and vanilla-y with that dense and moist texture that everyone loves about pound cake. I make mine in a Bundt pan for an extra pretty way to impress without any extra effort!

Best Pound Cake Recipe

I remember buying pound cake from the bakery for every little gathering. But when I realized there were more ingredients in those than there needed to be, usually artificial ones, I got wise and started making homemade pound cake myself. Now I feel great about serving this treat knowing it’s made with simple ingredients and a whole lot of love.

Pound Cake Ingredients

• Unsalted butter – You want to soften it up to make it easier to work with.
• Sugar – Choose granulated sugar, which will give your pound cake the proper sweetness.
• Eggs – Oh boy are you going to need a bunch of these! You’ll need 6 large eggs plus an additional 6 large egg yolks. This gives the pound cake that luscious yellowy hue.
• Vanilla extract – Adds that sweet and lovely rich flavor to your vanilla pound cake recipe.
• Salt – All for balance.
• All-purpose flour – The perfect flour to make your pound cake!

Easy Pound Cake Recipe

If you have 30 minutes, then you can get your pound cake ready. This easy pound cake recipe requires only 6 ingredients that you likely have right now in your kitchen. So why sit here and keep reading this? Go to the kitchen and make moist pound cake now!

In case you didn’t know, March 4th is national pound cake day. Plan early 🙂
Megan

How do you Make Pound Cake from Scratch?

When making this old fashioned pound cake recipe you’ll start by greasing your Bundt pan with both shortening and then flower. Preheat the oven to 350F and get busy beating butter until it’s creamy. Scrape down the sides, then add the sugar and beat it with the butter until it’s thoroughly combined. Meanwhile, add the eggs, egg yolks, vanilla, and salt in another bowl using a whisk. Then take this mixture and slowly add it to your mixer on low into the sugar/butter mixture. Once fully combined, you’ll pour the batter into the Bundt pan and bake for an hour plus 10 to 20 minutes. When it’s ready, let it cool for about 20 to 25 minutes before removing from the pan and letting it cool fully.

Expert Tips and Tricks for the Perfect Traditional Pound Cake

• Sifting the flour helps. When baking, this simple step can ensure a smoother texture.
• Add the egg mixture slowly. Don’t just dump it in and combine. Take the time to slowly add it in to the butter pound cake recipe batter and use the mixer on low to incorporate it.
• Scrape down. This ensures you get everything combined and doesn’t leave residual ingredients on the sides.
• Use a knife to loosen the cake. When the cake has cooled, use a butter knife to help you get the cake out of the pound cake pan. You’ll then want to let it cool further from there on a rack.

What’s the difference between pound cake and regular cake?

Pound cake is a bit richer and denser. It originally got its name because in the olden days, it was made with a pound of each one of the main ingredients. Also, it does not contain baking powder, something regular cake has.

What does a pound cake taste like?

Pound cake tastes like butter, sugar, and vanilla much like a classic yellow cake but it is more moist, tender, and dense in texture, making it a beloved dessert.

What is the best flour to use for a pound cake?

All-purpose flour works beautifully for pound cake. And that’s good news since it’s highly likely you already have that in your pantry.

Is cake flour better for pound cake?

Not necessarily. All-purpose flour is perfect for pound cake. Using cake flour will render a slightly different texture.

Why does my pound cake crack on top?

The tops of pound cakes tend to crack from the dense batter. The outside cooks first in a loaf pan so using the Bundt pan helps distribute the batter better and lets it cook more evenly.

How do you make pound cake moist?

Pound cake tends to be a dense type of cake. It has a lot of moisture as there is a lot of eggs and butter in the batter. As long as you do not over-bake the cake it should come out moist every time.

How to Cook Pound Cake

Pound cake requires an electric mixer and an oven to bake it in. You can of course mix by hand but it will take a LONG time so pull out that mixer and make short work of it!

How Long to Bake Pound Cake?

At 350F, your pound cake will need to bake for about an hour and 20 minutes.

How do you fix a dry pound cake?

You can always add a frosting or sauce, but if you want to enjoy the pound cake plain, you can put a damp pamper towel on the glass plate of your microwave, then put the cake on top and heat at medium for about 10 seconds. Check it each time and keep using 10-second intervals until it feels moist.

Why is my pound cake wet in the middle?

If your cake is moist in the middle it is usually because 1 of 3 reasons: First, the oven did not heat up evenly. Second, you are using the incorrect baking pan. Third, you need to bake the cake longer.

What goes well with Pound Cake?

Fresh berries and whipped cream are perfection with pound cake, though feel free to trot out butter with honey and jam, ice cream, or even dust it with powdered sugar. If you really want to indulge, offer guests a drizzle of hot fudge to pour over their slice.

How to Store Pound Cake

Pound cake can be kept at room temperature as long as you cover it in an airtight container. You can also refrigerate it to keep it longer though it will tamper with the texture and flavor.

How Long Does Pound Cake Last?

On your counter, you can enjoy pound cake for 4 to 5 days. It should last a week or slightly longer in the fridge.

Can You Freeze Pound Cake?

Yes! The last time I made too much anticipating more guests. So I wrapped it well and stowed it in our freezer. I’ve taken it out to surprise my family with later, but you can keep yours in the freezer for about 4 to 6 months.

How to Reheat Pound Cake

If you want your pound cake warmed, put it in the oven while the oven is cold and set to 250F, then bake for about 8 to 15 minutes which will moisten up the cake and warm it.

Watch How To Make Pound Cake (Video)

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Classic Pound Cake Recipe

5 from 1 vote

Prep Time 30 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 50 minutes

Servings 16 servings

Calories 584

This easy Pound Cake Recipe is one of the easiest and most delicious cake recipes to make. Its great for beginners because its very forgiving and always comes out rich and delicious!

Equipment

• Large mixing bowl
• Electric hand mixer
• Bundt cake pan
• Rubber spatula

Ingredients

• 2 1/2 cups unsalted butter (softened)
• 3 3/4 cups granulated sugar
• 6 large eggs
• 6 large egg yolks
• 1 tsp salt
• 1 1/4 tbsp vanilla extract
• 3 1/2 cup all purpose flour

Instructions 

• First, prepare your baking pan. Grease a 12 cup bundt pan generously with shortening and flour. To make things easier, you can also easily use Baker’s Joy nonstick cooking spray for baking. Set aside and preheat your oven to 350F.
• In a large bowl, add your butter and beat until creamy with an electric mixer. Once the butter has reached a creamy and smooth consistency, be sure to scrape down the sides of the bowl, the add in the sugar. Beat the sugar and butter together until thoroughly combined, about 1-2 minutes and set aside.
• In a separate mixing bowl, add together the eggs, egg yolks, vanilla extract, and salt. Use a fork or whisk to beat the eggs and yolks together and ensure that the salt and vanilla are evenly mixed in. With an electric mixer on low, slowly begin to add your egg mixture into your sugar and butter mixture. Allow the egg mixture to be fully incorporated into the batter before continuing to add more of the egg mixture. Once the egg mixture has been thoroughly combined, scrape down the sides of the bowl and beat the batter on medium high for about 2-3minutes. Reduce the electric mixer back to low, then slowly add in the flour, continuing to scrape down the sides of the bowl until all of the flour has been incorporated. Stir the entire mixture on medium-speed and beat for an additional minute. Pour the batter into your greased 12 cup bundt cake pan.
• Bake the cake for about an hour and 10-20 minutes. Use a wooden skewer and insert into the thickest part of the cake to determine doneness. Once baked, all the cake to cool for at least 20-25 minutes. Once the cake has cooled, insert a knife around the sides of the pan. Place the cake on a cooling rack and continue to allow to cool. Once cooled completely, slice and serve with fresh berries and whipped cream.

Calories: 584kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 584kcal | Carbohydrates: 68g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 177mg | Potassium: 70mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1073IU | Calcium: 31mg | Iron: 2mg

More pound cake recipes:

• Spicy Pumpkin Pound Cake
• Lemon Vanilla Bean Canola Oil Pound Cake
• Dr. Pound Cake
• Pound Cake

Why wait for the holidays to roll around when you can make this delicious peach pie recipe anytime? It’s easy to do and the kids love helping. Make it with your family on the weekend and you’ll have a refreshing fruity dessert that you’ll all love to devour!

Best Peach Pie Recipe

The best peach pie recipe is one made from scratch. I’ll show you how to take some very simple ingredients and make a pie that is wholesome for your family to enjoy.

Peach Pie Ingredients

• Sugars – You’ll need a half-cup each of brown sugar and granulated sugar.
• Peaches – If you have fresh peaches, use them. There is nothing like a fresh peach pie recipe. They need to be sliced and peeled. You can also use canned peaches for a canned peach pie recipe though you’ll need to rinse them.
• Cornstarch – Makes the filling nice and thick.
• Peach pie seasonings – You’ll need a little salt, nutmeg, and cinnamon.
• Butter – It’s what makes pie perfect!
• Pie crust – You can use my pie crust recipe or get a double-crust pie crust from the store.
• Vanilla ice cream – To me, it’s essential for the topping. You can also use whipped cream if you prefer, or use both!

I have fillings for you.
The Peach Pie

Easy Peach Pie Recipe

While it seems like it takes a while, most of that is waiting time. These simple ingredients come together to make one of the best peach pies you’ve ever tasted!

How do you Make a Peach Pie from Scratch?

You’ll add the sugars in a large bowl along with the peaches and toss to coat. Cover it and let it sit for an hour. You’ll line your pie plate with the first sheet of your pie dough and put it in the fridge. After an hour, drain your peaches and reserve the juice. In a small saucepan, add cornstarch and seasonings. Slowly stir in that reserved juice and boil it. Cook until it thickens, then remove from heat and add lemon juice and butter. Fold peaches in and pour it all into your crust. Top with the second sheet of pie crust cut into strips and make a lattice pattern. You can brush with egg wash it you like. Cover with foil and bake for 40 minutes, then take the foil off and bake 15 to 20 minutes until the crust is golden brown.

Expert Tips and Tricks for the Perfect Peach Pie Every Time

• Take the time to let the peaches sit in sugar. This draws out the juices which you’ll use to make that thicker sauce. It keeps the pie from getting watery too.
• Use fresh or canned. If you can find fresh and ripe peaches, spend the extra time prepping those for your peach pie filling recipe. If not, use the canned ones. Just make sure you rinse them first.
• You don’t have to make a lattice. It does look pretty when you’re making the perfect peach pie recipe, but if you want to put the whole second crust on top, just poke holes so the pie vents.

How do you make peach pie filling from scratch?

Follow this recipe and you’ll see how you take the cornstarch, nutmeg, cinnamon, and salt along with the reserved juice from the peaches. You’ll add lemon juice and butter to it too.

Do you have to peel peaches for pie?

Yes, you need to peel and slice fresh peaches for pie. This gives you the perfect texture and consistency.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches. You will need to rinse them off before using them.

Can you use frozen peaches in place of fresh?

Yes, you can use frozen peaches. Just add in time for thawing them out first.

Do you have to thaw frozen peaches before baking?

Yes, you should thaw them first. Otherwise they will make the pie watery and soggy.

How do you thicken peach pie filling?

Use cornstarch! This recipe shows you how to make the filling on your stovetop with the cornstarch to make a nice, thick filling.

How to Cook Peach Pie

Peach pie starts on the stovetop for the filling. Then it is added into the crust and baked.

How Long to Bake Peach Pie

At 400F, peach pie needs to bake for 40 minutes while covered in foil and then an additional 15 or 20 minutes without the foil to brown on top.

Why is my peach pie runny?

If it’s runny, you didn’t bake it long enough. Following this recipe will ensure you get it just right!

How do you make a peach pie less runny?

Make sure you use the cornstarch to create the mixture on the stove top. Also, letting the peaches sit in sugar for an hour to create that water to make the mixture helps keep the pie from being runny.

What goes well with Peach Pie?

Vanilla ice cream! That’s my personal favorite though you can also use whipped cream, or even both of those things to serve with your peach pie. For adults, some good coffee will also be enjoyable.

How to Store Peach Pie

You can cover it loosely on and store on your counter though I always feel better putting it in the fridge.

How Long Does Peach Pie Last?

On the counter, it will be good for up to 2 days while in the fridge, you can enjoy it for 3 to 4 days. After that, freeze it.

Can You Freeze Peach Pie?

Peach pie is perfect for freezing! Make sure you wrap it in foil and then plastic and freeze. It will be good for up to 4 months.

How to Reheat Peach Pie?

Once thawed in your fridge, you can heat it at 250F for about 10 minutes.

Watch How To Make Peach Pie (Video)

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Homemade Peach Pie Recipe

5 from 1 vote

Prep Time 40 minutes

Cook Time 55 minutes

Total Time 1 hour 35 minutes

Servings 12 servings

Calories 117

This classic homemade Peach Pie recipe is the ideal summertime dessert that people can't get enough of! Its a buttery flaky crust filled with deliciously ripe peaches and filling balanced to perfection. I get requests for this every year and always get hounded for the recipe. Enjoy!

Equipment

• Large mixing bowl
• Pie dish
• Pie Server

Ingredients

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 5 cups sliced/peeled or canned peaches (rinsed)
• 3 1/2 tbsp cornstarch
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 2 1/2 tsp lemon juice
• 2 tbsp butter
• Pie crust for a double-crust pie
• Vanilla ice cream (topping)

Instructions 

• In a large bowl, combine the granulated sugar and the brown sugar thoroughly. Add in the peaches and toss until they are fully coated in the sugar mixture. Cover the bowl and set aside for an hour. Line your pie plate with the first sheet of pie dough and refrigerate. Preheat your oven to 400F.
• After the hour has passed, drain the peaches, making sure to reserve the juice. Then, in a small saucepan, add the cornstarch, nutmeg, cinnamon, and salt, slowly stirring in the reserved juice and bring to a boil. Continue to cook until the mixture has thickened, then remove from heat ad add in the lemon juice and the butter. Fold in the peaches and pour into the crust. Take the second sheet of pie dough and cut into wide strips. Arrange the strips in a lattice pattern across the pie. Trim and seal the strips to the bottom crust and brush with an optional egg wash. Cover the pie with aluminum foil and bake for about 40 minutes. Remove the aluminum foil and bake an additional 15-20 minutes or until the crust is golden brown. Cool the pie before slicing, then serve with vanilla ice cream.

Calories: 117kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 117kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 51mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 211IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg

More peach pie recipes:

• Add ‘crumb’ to a Peach Pie
• Peach Pie with Almond Crumble Topping
• Peach Pie Filling
• Fresh Peach Pie from BYU

Creamy and custardy, flan is a dessert my kids and husband love to see on the table. It’s delicious and easy with just a few ingredients you’ve likely got at home already. When we have guests for dinner, this homemade flan recipe is one of my favorite desserts to whip up because everyone just loves it!

Best Flan Recipe

The best flan recipe comes out with a creamy custard texture. Also known as crème caramel, this sweet Latin American dessert is topped with caramel to finish it all off. And speaking of finishing it all off, that’s what will happen when you serve it. I seldom if ever have any leftover!

What are the ingredients for flan?

Flan ingredients are as follows:

• Sugar – Measure out one cup.
• Water – You’ll use this with the sugar to make the caramel topping.
• Cream cheese – Left it soften before you work with it.
• Eggs – Grab 5 large ones and get ready!
• Canned milks – You’ll need one can each of sweetened condensed milk and evaporated milk.
• Vanilla extract – Rounds out the sweet taste.

I think you’re Flan-tastic!
Megan

Easy Flan Recipe

While it does take a little while to make, most of that time is inactive for you. Plus with so few ingredients, once everything is combined, that’s it. You’ll soon be pulling this stunning dessert out of the oven soon enough and then letting it chill.

How do you Make Flan from Scratch

You’ll make the caramel topping by combining the sugar and water for 15 minutes on your stove. When it becomes golden, it goes in a glass baking dish. Then you’ll get the oven ready and make the flan mixture. Beat your cream cheese until smooth and creamy, then add the eggs one at a time. After that, in goes both cans of milk and the vanilla extract. You’ll pour it over the caramel in the baking dish. Then take your baking dish and put it in a water bath (made with an inch of boiling water). It will bake for 50 to 55 minutes then needs to cool. When it is cool, you’ll refrigerate it overnight. The tricky part is flipping it onto a platter to serve but you’ve got this!

Expert Tips and Tricks for the Perfect Caramel Flan Recipe

• Watch your caramel. When making the caramel on your stovetop, it can go from perfect to burnt in just seconds. This is not the time to multitask. Keep an eye on it!
• Don’t skip that water bath. Flan is cooked like many cheesecake recipes you see. The water bath is what helps it cook to that perfect texture without becoming overdone.
• Use a knife. When you’re ready to serve your flan, running a butter knife along the edge will help loosen it so you can flip it onto a serving dish and reveal its impressive caramel-coated top.

What makes a good flan?

Flan should be creamy, smooth, and silky. The sauce itself needs to be a golden caramel without tasting burnt. If you’ve ever had a good flan at a restaurant, you will know just how it should taste. 

What is flan called in English?

In English, flan is called ‘crème caramel.’

Is flan Mexican or Spanish?

Well, it’s a little of both. The Roman Empire is credited with first making it and it spread to Spain. The Spaniards eventually brought it to Mexico and now most people associate flan with Mexico.

What is the difference between Mexican flan and Filipino flan?

Both Mexican flan and Filipino flan have similar ingredients, including caramel on top. The biggest difference though comes down to the eggs. Mexican flan will use the whole egg while Filipino flan uses more yolks which makes it more dense.

How to Cook Flan

Flan starts on your stove top with the caramel but the rest is in the oven with a water bath. Prepare for cooking flan by using the right materials which will make it easier to create.

What is the best pan to cook flan?

A glass baking dish or a souffle dish is the perfect vessel for cooking your flan.

Can I use regular milk instead of evaporated milk for flan?

If you don’t have evaporated milk or condensed milk, you can use regular milk and cream. For each cup it calls for, mix half a cup of cream and half a cup of fresh milk.

What is the liquid in flan?

Flan shouldn’t be liquidy though the caramel may be slightly runny and that’s OK!

What does egg yolk do in flan?

Egg yolks make it a more dense creation, like the Filipino style of flan.

How long does it take for flan to set?

It will take about 50 to 55 minutes when you follow this recipe to get your flan to set.

How Long to Bake Flan?

At 350F, flan needs to bake for about 50 to 55 minutes. Make sure you check on it toward the end of the baking time.

Why does flan take so long to bake?

It takes time for the water to do what it does in that water bath plus for the steam to get to the point where it takes the flan from just a bunch of ingredients to the custard dessert we love.

Do you cover flan while baking?

No, you do not cover the flan while baking. You will put it in a 1-inch water bath.

Why is my flan still liquid?

Your flan is still liquid if you didn’t bake it long enough with a water bath. Follow this recipe and your flan will turn out the way it’s supposed to.

How do I make flan more firm?

Make sure you’re cooking it for the proper length of time and using a water bath. By using this method, your flan should come out at the perfect firmness.

Why is my flan not creamy?

You may have created bubbles when mixing your custard together. You don’t want bubbles because they make holes in the flan which leads to a texture that isn’t custardy. Whisking should be done in a stirring fashion rather than whipping to keep the texture right.

What goes well with Flan?

Some people serve ice cream or fruits along with flan though I find it stands alone quite nicely. I usually make flan when we have company though so I’ll always put these options out in case anyone else wants them.

How to Store Flan

Flan needs to be refrigerated. You can’t leave it out beyond serving it so once everyone has had their fill, cover it and put it in the fridge.

How Long Does Flan Last?

Flan will last about 2 to 3 days in your fridge. I have honestly never had this problem as it is gone gone GONE before it gets to that point.

Can You Freeze Flan?

Believe it or not, you can freeze flan. It needs to be wrapped well and then it can keep for about 4 months.

How to Reheat Flan?

Frozen flan won’t be quite as good the second time around but it’s better than wasting it. You can thaw it in your fridge. It will not need to be warmed up from there since it’s a cold dessert.

Watch How To Make Flan (Video)

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Classic Flan Recipe

5 from 1 vote

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Servings 12 servings

Calories 158

Easily the BEST Flan Recipe I've ever made! If you love that rich creamy custard type of flan coated with a delicious flavorful caramel sauce then you will love this dessert recipe. Its traditional Mexican Flan recipe that you know and love.

Equipment

• Pie dish
• Pie Server
• Electric hand mixer
• Large mixing bowl

Ingredients

• 1 cup sugar
• 1/4 cup water
• 8 oz cream cheese (softened)
• 5 large eggs
• 1 14oz can sweetened condensed milk
• 1 12 oz can evaporated milk
• 2 tsp vanilla extract

Instructions 

• First, prepare the caramel topping. Using a saucepan, cook the sugar and water over medium-low heat for 15 minutes or until golden. Once the sugar has melted and become golden in color, pour the mixture into a glass baking or souffle dish.
• Preheat the oven to 350F. Now, make the flan mixture. In a medium bowl, beat the cream cheese using a hand mixer until smooth and creamy. Then, slowly beat in the eggs, just one at a time. Once the eggs have been thoroughly combined, add the sweetened condensed milk, the evaporated milk, and the vanilla extract. Pour this mixture over the baking dish with the caramel. It’s important that the flan is baked in a water bath. Place the baking dish in a baking pan and pour about 1 inch of boiling water in. Bake at 350F until the center is set but still slightly jiggly, about 50-55 minutes.
• Once baked, allow the dish to cool for an hour before refrigerating overnight. The next day, run a knife around the entire edge of the baking dish to free the flan. Carefully flip the baking dish upside down onto a platter. Slice into wedges and serve.

Calories: 158kcal

Course: Dessert

Cuisine: Mexican

Nutrition

Calories: 158kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 87mg | Potassium: 53mg | Sugar: 17g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

More flan recipes:

• Filipino Flan
• Sweet Potato Flan
• Chocoflan Recipe
• Chef Freddy’s Pea Flan

When summer rolls around, my family loves when I bring home fresh berries to enjoy. There’s only one thing that could be better than fresh strawberries though…this strawberry shortcake recipe! It’s the dessert my kids and husband love most of all. The freshness of the berries, the homemade biscuits and whipped cream all come together for a dessert to treat your family or guests to on a hot summer night!

Best Strawberry Shortcake Recipe

I admit it…I once bought the store bought strawberry shortcake kits. But what’s all that junk in them? When I started looking into it, I thought it would be best to find a wholesome way to make them. After all, they’re made with fresh strawberries. Shouldn’t the rest of the dessert be just as fresh too? With this traditional strawberry shortcake recipe, it’s all about the freshness!

What are the ingredients for Strawberry Shortcake?

• Strawberries – Well, that’s obvious! The most important of all the strawberry shortcake ingredients.
• Whipped cream – You’ll make it from scratch with vanilla extract, heavy whipping cream, and sugar.
• Biscuits – The strawberry shortcake cake is made with all-purpose flour, sugar, baking powder, baking soda, unsalted butter, buttermilk, heavy whipping cream, a pinch of sea salt, and sparkling sugar for sprinkling the finishing touch!

Easy Strawberry Shortcake Recipe

Don’t be intimidated by the biscuits! Trust me, you want to make them yourself and these come out so good everyone will be wowed. It’s not something you likely have time for on a weeknight but on the weekend, grab the kids and let them help you put this satisfying and fresh dessert on the table!

What do you call a sad strawberry? A blue berry.
Anonymous

How do you Make Strawberry Shortcake from Scratch?

Making a strawberry shortcake recipe from scratch all starts with getting the strawberries ready. Combine them with sugar, cover, and refrigerate. Then make your biscuits with your food processor. Add the flour, sugar, baking powder, baking soda, and salt and pulse briefly. Then add the cubes of butter and pulse until there are large crumbs. Next, add this to your large bowl and add buttermilk, folding it in. The dough should now look shaggy where you can roll it out on a floured surface. Flatten it and fold it (see the full steps with photos below) and then use a glass or biscuit cutter to cut out 12 biscuits. Brush them with the heavy whipping cream and sprinkle with the sugar. Then bake them at 375 for about 20 minutes until golden. Let them cool, then make your whipped cream. Slice the biscuits and layer them with the strawberries and cream, then serve!

Expert Tips and Tricks for the Perfect Strawberry Shortcake Every Time

• Be precise with measurements. While strawberry shortcake is a great one to start with for those new to the kitchen since the dough is more forgiving, you still need to get your measurements right to get the best results.
• Don’t overmix! When you knead the dough needlessly, it will ruin the texture of your biscuits.
• Stick by the oven. It’s a max of 20 minutes for your biscuits to get golden. Keep an eye on them so you don’t wind up with burnt biscuits.

What is the difference between cake and shortcake?

Shortcake is really just a biscuit made sweeter. Cake is ultra-rich and has the distinction of containing eggs and being topped with icing.

What is the difference between shortcake and biscuits?

Shortcake is very similar to biscuits, but the difference is that shortcake has a sweeter taste that makes it perfect as a dessert.

What is the difference between strawberry cake and strawberry shortcake?

Strawberry cake tends to be layered and large. It also has the strawberries cooked into it whereas strawberry shortcake layers the uncooked berries with cream between cooked layers of shortcake.

What is the difference between shortcake and shortbread?

Shortbread is a type of cookie that is rich with a buttery taste while shortcake is a biscuit with a sweet flavor.

What makes a cake a shortcake?

To be a shortcake, this biscuit must be sweet and short. It has a crumbly texture but is less dense and crunchier than regular cake.

Can strawberry shortcake be made in advance?

You can prepare the strawberries, the shortcake, and the whipped cream about 4 hours prior to when you plan to serve it however, you should not assemble it until you’re just about to serve it. Trying to get ahead of the game this way will result in a soggy dessert.

How do you keep strawberry shortcakes from getting soggy?

The key to keeping your strawberry shortcake from getting soggy is not to assemble it together until you’re ready to serve it. You can prep all items separately earlier in the day and then make your layers right after you clear your main course.

What goes well with Strawberry Shortcake

Strawberry shortcake is the perfect finish to a summery meal. Think steaks on the grill or even roasted chicken. It’s bright and cheery, and while the biscuits lend some substance, the berries and cream keep things light. As such, adults may find that a little Moscato is a great pairing for this dessert.

How to Store Strawberry Shortcake

The components of strawberry shortcake need to be stored separately in your fridge. Leaving them together will result in the biscuits soaking up all the cream and the berries staining the biscuits. It just won’t be the same so only assemble as many strawberry shortcake servings as you need at the time and store the ingredients separately from there.

How Long Does Strawberry Shortcake Last?

When stored with ingredients separated, strawberry shortcake will be good for about 2 to 3 days in your fridge.

Can You Freeze Strawberry Shortcake?

Yes, BUT! It can only be the biscuits that you freeze. Don’t freeze the berries or the cream. When you freeze the biscuits, you can use them for up to 3 months.

How to Reheat Strawberry Shortcake?

If you’ve frozen the biscuits, let them thaw in your fridge overnight. You can warm them up in the oven if you’d like at 350F for about 5 minutes or stack your strawberries and cream on a room temperature biscuit as you see fit.

Watch How To Make Strawberry Shortcake (Video)

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Classic Strawberry Shortcake Recipe

5 from 3 votes

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 8 servings

Calories 478

These homemade Strawberry Shortcake recipe (Cups) uses fresh strawberries, with easy homemade shortcake layered with fluffy whipped cream to make the perfect summer dessert!

Ingredients

Strawberries/Whipped Cream

• 1 tsp pure vanilla extract
• 1 cup heavy whipping cream
• 1/3 cup sugar
• 2 tbsp sugar

Biscuits

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch sea salt
• 8 tbsp unsalted butter (cold and cubed)
• 3/4 cup buttermilk
• 3 tbsp heavy whipping cream
• sparkling or coarse sugar (for sprinkling)

Instructions 

• First, prepare the strawberries. Add the strawberries and 1/3 cup of granulated sugar into a large bowl and stir well to fully combine. Cover with plastic wrap and refrigerate.
• While the strawberries refrigerate, prepare the biscuits. Preheat the oven to 375F. In a food processor, combine the flour, granulated sugar, baking powder, baking soda, and salt and pulse until just combined. Add in the cubed butter and continue to pulse until large crumbs form. Transfer the mixture into a large bowl and pour the buttermilk on top. Fold the buttermilk into the mixture until a shaggy dough forms. Place the dough on a floured work surface and flour your hands liberally. Gently bring the dough together and then flatten into a 3/4 inch to 1inch thick rectangle. Once its reached 3/4 of an inch, fold the two sides into the center. Flatten into a 3/4 inch rectangle again then fold again. Repeat this flattening and folding process 3 more times. Cut the rectangle into 3 inch circles with a glass or a biscuit cutter, placing the cutter directly into the dough without twisting. The rectangle should yield about 12 biscuits. Place your biscuits on a baking sheet and brush with heavy whipping cream and sprinkle with sugar. Bake at 375F for about 20 minutes or until the tops of the biscuits achieve a golden brown color. Remove from oven and allow to cool.
• While the biscuits cool, make the whipped cream. In a large bowl, beat the heavy cream, sugar, and vanilla on medium-high speed with a hand mixer. Beat for about 4 minutes or until soft to medium peaks form. Be careful not to over whip your whipped cream and make butter! Once the biscuits have fully cooled, slice them in half. Layer with strawberries and whipped cream. Serve immediately.

Calories: 478kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 478kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 347mg | Potassium: 112mg | Fiber: 1g | Sugar: 19g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 192mg | Iron: 2mg

More strawberry shortcake recipes:

• CAI cooking tips: special (yet simple) strawberry shortcake
• Old-Fashioned Strawberry Shortcake
• Strawberry Sauce
• Great Granny’s Strawberry Shortcake

There’s nothing better than ringing in a birthday with a birthday cake! In my family, whenever birthdays roll around, everyone asks me to make this homemade birthday cake recipe. The sweet vanilla flavor and the moist texture of the cake get so many rave reviews I just may have to open my own bakery!

Best Birthday Cake Recipe

What makes the best birthday cake recipe? Is it the moist texture of the cake? Is it the creamy and sweet frosting? Or is it that you have layers of both these things that give your mouth cause for celebration plus some fun and colorful sprinkles? I think it’s all of the above!

Homemade Birthday Cake Ingredients

• Cake flour – It all begins here to make the base of the cake
• Baking powder and baking soda – You need both to get this cake to rise to the occasion and ensure you end up with a fluffy vanilla cake recipe.
• Unsalted butter – Make sure you let it soften first!
• Granulated sugar – Otherwise your cake won’t be sweet.
• Eggs – These bind the ingredients together. You’ll need 3 large eggs plus 2 egg whites separately.
• Buttermilk – The secret to a moist texture in this moist vanilla cake recipe.
• Vanilla extract – To create more depth in the flavor.
• Rainbow sprinkles – Hello! This is a birthday cake! We need sprinkles in the mix!
• Vanilla buttercream – Don’t buy that jarred goo. You will make your own with unsalted butter, confectioner’s sugar, heavy whipping cream, vanilla extract, and salt.

There’s nothing a cake can’t solve.
Anonymous

Easy Birthday Cake Recipe

Homemade birthday cakes only look intimidating. I’ll admit there’s a lot of prep work here, but it is all easy. I’ve put the steps together for you to follow and if you do that, you’ll have an easy birthday cake recipe you can count on for every birthday in your family.

How do you Make a Easy Birthday Cake from Scratch

You’ll begin by preheating your oven and greasing your 3 cake pans (they should be 9 inches in size). Then you’ll mix the dry ingredients together. In another bowl, you’ll beat the butter and sugar until it’s creamy, then add the eggs, egg whites, and vanilla on high speed. After that, you put it on low and add the dry ingredients until they’re just combined. Follow that with the buttermilk and then slowly fold in your sprinkles. Pour the batter into the pans and bake until they’re golden. Let them cool and make the frosting. Then you can assemble them together and decorate for the birthday boy or girl!

Expert Tips and Tricks for the Perfect Birthday Cake Every Time

• Give your layers time to cool completely. Patience is important with baking birthday cake from scratch. If it’s slightly warm, the frosting will melt.
• Check the cake with a toothpick. If it comes out clean, the cake is finished baking.
• After chilling the cake in the fridge, let it come to room temperature before serving. When cake is cold, it can have a dry texture and the frosting gets hard. I let mine sit out a little bit so the cake tempers out.

How can I make a simple birthday cake at home?

Just follow this homemade cake recipe and you’ll make an easy birthday cake at home that everyone will go crazy for!

Which type of cake is best for birthday?

It depends on your specific tastes as to which cake is best for a birthday. Generally speaking though, it should have at least 2 layers (ideally 3, or even more) and a rich frosting. Sprinkles can certainly make any cake more festive for a birthday, much like this homemade cake recipe!

How do you make a vanilla cake moist from scratch?

To make a moist vanilla cake from scratch, it’s easy if you follow this simple cake recipe. The steps will guide you on how to prepare the batter, bake it, make your own buttercream frosting, and put it all together.

How do you bake a cake step by step?

Follow this simple cake recipe and you can bake a cake step by step. In short, you preheat the oven, grease the cake pans, prepare the batter, bake the batter, make the buttercream, let the cakes cool, and then assemble it all together.

What ingredient makes a cake moist?

Cake flour in this recipe helps as do the eggs and buttermilk. These all contribute to a wonderful texture that doesn’t feel crumbly or dry when you bite into it.

What is the difference between white cake and vanilla cake?

In a white cake, egg whites are used. But in a vanilla cake, the yolks are used too which gives it a golden yellow color.

What makes a cake moist and fluffy?

The secret in this recipe is the buttermilk which gives it a tang yet promotes a moist and fluffy texture.

Which oil is best to use in cakes?

Canola oil is preferred when baking, however this cake uses softened unsalted butter to give it that buttery richness a birthday cake needs.

What happens if I add an extra egg to my cake mix?

When you add an extra egg, you get a more moist cake. It helps further bind things together and make a richer texture.

Can you make a birthday cake the day before?

Yes, you can! Just wrap it up well and tuck it in the fridge. You can also wait to frost it until the day of if you’d prefer.

How Long to Bake Birthday Cake

At 350F, it will take approximately 25 minutes for your cake layers to bake. You will want to check it at about 20 minutes with the toothpick to see if things are on track.

How do you frost a cake for beginners?

I like to use a cake turntable. This makes it easy to spread the frosting all over the cake. I also recommend you make sure your cake layers have cooled completely or you’ll wind up with melted frosting.

What goes well with Birthday Cake

You can’t go wrong with ice cream, whipped cream, hot fudge, and any other toppings! I like setting out an array of options for guests at our birthday parties. I also put out some fresh berries to balance out the sweetness.

How to Store Birthday Cake

Because of the buttercream in this cake, you should refrigerate it when done serving. You should wrap up whatever is leftover and put it in the fridge.

How Long Does Birthday Cake Last?

Your birthday cake will be good in the fridge for 3 to 4 days. After that, you’ll want to secure it in the freezer for a special treat to enjoy at another time.

Can You Freeze Birthday Cake?

Go for it! Wrap it well and you can keep your birthday cake in the freezer for up to 2 months.

How to Reheat Birthday Cake?

No heating is necessary here. Take the birthday cake out of the freezer and let it thaw in the fridge overnight. You can then take it out of the fridge and let it sit on the counter for about 30 minutes to an hour before serving.

Watch How To Make Birthday Cake (Video)

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Easy Birthday Cake Recipe

5 from 1 vote

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Servings 16 servings

Calories 599

This fluffy soft birthday cake recipe with silky vanilla buttercream frosting is absolutely delicious and my go-to cake recipe for friends and family birthday cakes. Its the one everyone requests me to make and always a crowd favorite. Happy Birthday!!!

Equipment

• Large mixing bowl
• Wire whisk
• Electric hand mixer
• Cake pan

Ingredients

• 3 2/3 cups cake flour
• 1/2 tsp salt
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 cups unsalted butter (softened)
• 2 1/4 cups granulated sugar
• 3 large eggs
• 2 egg whites
• 1 1/2 tbsp vanilla extract
• 1 1/2 cups buttermilk
• 3/4 cup rainbow sprinkles

Vanilla Buttercream

• 1 1/2 cups unsalted butter (softened)
• 6 cups confectioners sugar
• 1/3 cup heavy whipping cream
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions 

• Preheat oven to 350F and grease three 9-inch cake pans.
• First, mix together the dry ingredients. Whisk the cake flour, salt, baking powder, and baking soda and set aside.
• Then, using a a handheld mixer, beat the butter and sugar together for about 3-4 minutes or until smooth and creamy. Use a rubber spatula to scrape down the sides of the bowl as needed. Beat in the eggs, egg whites, and vanilla extract until combined on high speed. Then, with the mixer on low speed, add the dry ingredients until just combined. Pour in the buttermilk and mix until just combined. Then, slowly fold in the rainbow sprinkles.
• Pour the batter evenly into the three cake pans and bake for about 25 minutes or until golden. Check for doneness by inserting a toothpick into the center of each cake. Allow the cakes to completely cool before frosting and assembling.
• While the cakes cool, make the frosting. In a large bowl, use a hand-held mixer and beat the butter for about 2 minutes on medium speed. Then, on low speed, add the confectioners’ sugar, vanilla extract, and salt.
• Once the cakes are completely cool, assemble and decorate. This is best done on a cake turntable. Use an icing spatula to evenly cover each layer of cake and spread the remaining frosting over the top and sides. Refrigerate for 1 hour before slicing and serving.

Calories: 599kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 599kcal | Carbohydrates: 105g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 262mg | Potassium: 94mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1219IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

More cake recipes:

• Birthday Cake with Butter Frosting
• Cordelia’s chocolate birthday cake
• Rich Chocolate Cake Recipe
• Lemon Cake Recipe by EHL Chefs

It’s the perfect way to finish off any dessert. But if you’re still buying that stuff from the can…why?!? You can make your own delightful, light, airy, sweet, whipped cream recipe from scratch in just 5 minutes. This is one the kids will want to help with for sure!

Best Whipped Cream Recipe

The best whipped cream is the one you make. Notice how those store-bought brands have other stuff in there? It only takes 3 simple and pure ingredients to make whipped cream from scratch!

Easy Whipped Cream Recipe

If you have 5 minutes and these ingredients, that’s all it takes to have whipped cream ready to serve with dessert. Add it to ice cream, cakes, pies, and whatever you want, or just eat it right out of the bowl!

Whipped Cream Ingredients (only 3 simple ingredients!)

• Heavy whipping cream – Naturally, this is the base for making whipped cream.
• Confectioner’s sugar – But it won’t taste sweet without this stuff so make sure you add it in.
• Vanilla extract – And for good measure to add balance to the sweetness, vanilla extract is the 3^rd ingredient you’ll need for this culinary adventure.

How do you Make Whipped Cream from Scratch

Learning how to make whipped cream is super easy. Simply add the heavy whipping cream, sugar, and vanilla extract to a bowl and use your hand mixer on medium-high. It will take about 4 minutes until you get medium peaks forming.

Life is far too short to skip the whipped cream.
Megan

Expert Tips and Tricks for the Perfect Whipped Cream Every Time

• Get that cream cold. For this whipped cream recipe with heavy cream, your heavy whipping cream should be as cold as possible.
• Use a metal bowl. And if you can, put it in the fridge or freezer first. This will make your easy homemade whipped cream nice and cold and make the whipped cream whip up really nice.
• Yes, you can use a whisk. Though you may be tired afterward!
• Plan ahead. When making whipping cream, you don’t have to it on the fly while your guests wait. You can make whipped cream up to 2 hours in advance and then top off your desserts when ready.

What is whipped cream made of?

Whipped cream is made from heavy whipping cream, confectioner’s sugar, and vanilla extract. These simple ingredients are all it takes for a great whipped cream.

Can you make whipped cream with all-purpose cream?

Yes, though it comes out better with heavy whipping cream. If all-purpose cream is all you have, just be sure to chill it very well and make sure the bowl you use to whip it in is cold too.

Can I use evaporated milk for whipped cream?

You can certainly use evaporated milk, especially if you need to use up any leftovers. To make it work, put the evaporated milk in the freezer along with the beaters to your mixer. Leave them 30 minutes then beat until it gets stiff.

Is heavy cream the same as heavy whipping cream?

It’s all about the fat content. Heavy cream has just a little more fat content compared with heavy whipping cream though both will whip well. Heavy whipping cream will retain its shape for longer though.

How long does it take to whip heavy cream?

It should take you about 4 minutes on a medium-high setting to whip your whipped cream up to the right texture.

Why does whipped cream go flat?

Again, it’s the temperature of your cream. You’ve got to keep things really cold to get it to stay in that whipped state.

How do you turn condensed milk into whipped cream?

You’ll want to put that condensed milk in the freezer for 30 minutes, then pour it into a chilled mixing bowl and beat it. Use the high setting for one minute until it becomes nice and foamy.

Can heavy cream become whipped cream?

Yes, though heavy whipping cream will do even better. You’ll just have a slightly creamier, less firm texture.

What happens if you whip heavy cream?

You will still get whipped cream! It will get nice and fluffy though for this homemade heavy whipping cream recipe, heavy whipping cream is the best one.

Why is my whipping cream not whipping?

Again, it’s all about the science of how cold the fat is in the cream. If it’s not cold enough, you’re not going to get the right texture.

Why is my whipping cream not thickening?

Your cream might not be cold enough. Try ensuring the cream you use is as cold as possible. Using a chilled metal bowl will also help.

What goes well with Whipped Cream

Homemade whipped cream is a dream with fresh berries and fruits. It’s a natural with all kinds of desserts too. From cakes and pies to ice cream sundaes and cookies and everything in between.

How to Store Whipped Cream

Since it’s made from cream, you’ll have to refrigerate it. You can keep leftover whipped cream in the fridge if you put it in a fine-mesh strainer atop a small bowl. Cover it with plastic wrap and use within 24 hours.

How Long Does Whipped Cream Last?

It will last about 3 to 4 days in your fridge, but it really is best to make it as needed. This way it tastes the best and retains the proper texture.

Can You Freeze Whipped Cream?

Whipped cream is perfect for freezing. The best way is to spoon or pipe it onto a parchment-lined baking sheet and freeze. When they’re all solid, put them in a freezer bag and use as needed.

How to Thaw Whipped Cream?

Just let your whipped cream sit out for about 15 to 20 minutes. It will get back to its usual texture!

Watch How To Make Whipped Cream (Video)

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PERFECT Homemade Whipped Cream Recipe

5 from 1 vote

Prep Time 5 minutes

Total Time 5 minutes

Servings 6 servings

Calories 139

Learn how to make light and fluffy fresh homemade whipped cream with this whipped cream recipe tutorial video. This recipe calls for only 3 simple ingredients and is the perfect topping for all of your favorite desserts!

Equipment

• Large mixing bowl
• Electric hand mixer

Ingredients

• 1 cup heavy whipping cream
• 3 tbsp confectioner's sugar
• 1 tsp vanilla extract

Instructions 

• With a hand mixer whip the heavy whipping cream, sugar, and vanilla on medium-high speed for about 4 minutes or until medium peaks form. Use immediately or refrigerate for up to 1 day.

Calories: 139kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 31mg | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

More whipped cream recipes:

• Strawberries & Whipped Cream
• Winter Citrus Fruit Parfait with Whipped Cream
• Yogurt Whipped Cream
• Whipped Cream or Whipped Topping?

Yeah, bananas are pretty great on their own, but if you have a bounty of bananas, don’t miss out on making homemade banana pudding recipe. No gross box kits or any of that needed! Just a few key ingredients (including those Nilla Wafers) and you’ve got a classic dessert everyone will love!

Best Banana Pudding Recipe

Not long ago, I was making banana pudding using the box mix. It’s so much easier and so much tastier to make it from scratch though. My kids love this stuff, and when we have weekend gatherings, I love making it so everyone can have a tasty treat.

Banana Pudding Ingredients

• Pudding – You make your own with all-purpose flour, milk, eggs, sugar, and vanilla extract.
• Bananas – These babies need to be sliced up and added to your dish.
• Nilla Wafers – Because it’s not official without these iconic cookies! A Southern banana pudding recipe will often use Nilla Wafers.
• Meringue – This is the final step done in the oven that makes it extra amazing!

Easy Banana Pudding Recipe

I can’t believe I ever served the boxed pudding with this dessert. It’s very easy and the payoff with flavors is so good, you’ll kick yourself for not doing this sooner. A simple banana pudding recipe takes under one hour and is absolutely delicious!

Keep calm and go bananas!
Anonymous

How do you Make Old Fashioned Banana Pudding from Scratch

When making this banana pudding recipe from scratch, you’ll start by making the pudding first on the stove top. After that, you’ll preheat your oven while you layer the pudding, Nilla Wafers, and banana slices in a casserole dish. You’ll make a meringue to go on top, bake it until it’s lightly browned, and then serve this delight up.

Expert Tips for the Perfect Old Fashioned Banana Pudding Recipe

• Try to eat it quickly. Banana pudding has Nilla wafers which notoriously get soggier over time. Don’t try to make too much more than you need.
• Use ripe to almost over-ripe bananas. In other words, the bananas that have a few spots on the skin are probably your best choice.
• You can use boxed pudding. If you really want to skip making your own pudding, you can put in a boxed version. But this tastes so much better when you make it yourself.

What is banana pudding made of?

Old fashioned banana pudding is made with eggs, sugar, all-purpose flour, milk, vanilla extract, salt, bananas, and Nilla wafers.

How to Cook Banana Pudding

A quick banana pudding recipe starts on the stove top and ends in the oven. Simply follow this recipe to have the best banana pudding from scratch!

How ripe should bananas be for banana pudding?

Your bananas should be yellow with brown specks on the peel. This will give you the very best banana flavor for your banana pudding.

How do you keep bananas from turning brown in banana pudding?

Keep your bananas from turning that gross brown color by covering them completely with the pudding. This acts as a barrier that keeps the enzymes from reacting with the air and browning.

Can you freeze bananas for banana pudding?

You can freeze them, though for banana pudding, bananas are best at room temperature.

How do you thicken banana pudding?

Banana pudding is thickened with the help of all-purpose flour. That’s how you make the pudding portion with a nice, thick texture.

How do you keep banana pudding from getting watery?

Don’t mix it too much to keep it from turning watery. Follow this recipe and you will have the perfect thickness to your pudding. Baking it for the meringue at the end will also see to it that your pudding retains a proper texture.

Why is my homemade banana pudding runny?

You may have removed your homemade banana pudding from the heat too soon. Use a candy thermometer to get it to about 175F to 180F which gives you a thicker pudding that won’t go runny.

How Long to Bake Banana Pudding

Baked banana pudding only takes 5 minutes in the oven to brown that meringue topping. That’s it!

Is banana pudding better warm or cold?

Traditionally, it is served with a meringue on top and made as you see in this recipe. Hence, it should be served warm. Though plenty of people love banana pudding when it’s cold. You should try it both ways and see what you think!

What goes well with Banana Pudding

Whipped cream and ice cream are always welcome to serve with banana pudding. And if you’re planning a big meal beforehand, why not make it a southern feast with mac n’ cheese, shrimp and grits, fried chicken, and all those southern staples!

How to Store Banana Pudding

Banana pudding needs to go in the fridge. Make sure you seal it well!

How Long Does Banana Pudding Last?

You’ll have 4 days to use it up in your fridge. After that though, banana pudding might be best in the freezer.

Can You Freeze Banana Pudding?

Yes, though the fresher it is, the better it is. Still, you will like having this as a frozen treat which is better than wasting it.

How to Reheat Banana Pudding?

Simply let your frozen banana pudding thaw in the fridge. Cover it with foil and heat at 350F for about 10 to 15 minutes to get it nice and warm again.

Watch How To Make Banana Pudding (Video)

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Homemade Banana Pudding Recipe

5 from 1 vote

Prep Time 40 minutes

Cook Time 5 minutes

Total Time 45 minutes

Servings 9 servings

Calories 329

This is easily the best banana pudding recipe I've made and one that I always have people requesting I make for family events. The creamy textures and crunchy Nilla wafers provide the perfect balance and the toasted sweet meringue is delicious!

Equipment

• 8 Inch baking dish
• Electric hand mixer
• Wire whisk

Ingredients

• 4 eggs (large)
• 1 cup sugar (divided)
• 3 1/2 tbsp all-purpose flour
• 1/2 tsp salt
• 2 cups milk
• 1 tsp vanilla extract
• 40 Nilla wafers
• 4 medium bananas (sliced into 1/8 inch thick rounds)

Instructions 

• First, separate the yolks from the whites of 3 of the eggs and set aside the whites. Add the remaining whole egg to the yolks. Then, in a medium saucepan, make the pudding. Whisk together 1/2 cup sugar, the flour, and 1/2 tsp salt. Add in the whole egg plus the 3 egg yolks, then the milk. Cook uncovered, stirring constantly until the mixture thickens, about 12 minutes. Once thickened, remove from the heat and stir in the vanilla.
• Preheat the oven to 400F. In a 2 quart casserole dish, spread a thin layer of the pudding. Arrange a layer of Nilla wafers on top then a layer of the banana slices over the wafers. Continue this layering until you reach the top of the casserole dish, ending with pudding.
• Once the pudding is done, make the meringue. Beat the egg whites with a pinch of salt until stiff. Beat in the remaining 1/2 cup sugar until the whites will not slide out of the mixing bowl even when tilted. Spread the meringue over the pudding, then bake until lightly browned, about 5 minutes. Serve immediately.

Calories: 329kcal

Course: Dessert

Cuisine: American

Nutrition

Calories: 329kcal | Carbohydrates: 59g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 288mg | Potassium: 313mg | Fiber: 2g | Sugar: 40g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg

More Banana recipes:

• The BEST Banana bread recipe
• Banana walnut muffins
• Banana and oatmeal bread
• Banana pancakes