Tag Archives: cake

Celebrate National Ice Cream Month with Our Delicious Tiramisu Ice Cream Cake

Written by : Chris

Tiramisu Ice Cream Cake Finished

July is National Ice Cream Month, so it’s the perfect time to share this Tiramisu Ice Cream Cake Recipe with you!

Traditional tiramisu is a light-as-air chilled dessert that consists of ladyfingers dipped in a coffee-liqueur mixture, then layered with mascarpone and grated chocolate. While it’s absolutely heavenly, we wanted something a bit more refreshing for summer.

Seeing that we have a fascination with frozen layered cakes, we thought we’d put a frozen, layered spin on traditional tiramisu. So in this recipe, you will find the traditional tiramisu ingredients, but we are substituting light vanilla ice cream for mascarpone.

Ladyfingers are small, finger-shaped sponge cakes available in two forms – crisp and soft. They can be found in most grocery stores as well as specialty markets. Crisp ladyfingers absorb the espresso-liqueur mixture really well without becoming mushy so that is what we prefer to use.

Before assembling this tiramisu cake, it’s essential to soften your ice cream. The best way to do this is by placing it in the refrigerator for 20 minutes, then scoop it into a large mixing bowl and beat until smooth.  This way it is universally smooth before spreading over the soaked ladyfingers.

View our Tiramisu Ice Cream Cake Recipe now on Meals.com!

Tiramisu Ice Cream Cake Ingredients

Ingredients for 8 servings:

•Plastic wrap or parchment paper

•3 NESCAFÉ DOLCE GUSTO Espresso Intenso capsules, brewed according to package directions (1.7 fl. oz. each)

•1/4 cup coffee liqueur, brandy or dark rum

• 1 package (6.17 to 7 oz.) crisp ladyfingers (package size varies by manufacturer)

•1 carton (1.5 quarts) Vanilla Bean DREYER’S or EDY’S SLOW CHURNED Light Ice Cream, softened

•3/4 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, chopped, divided

•2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa


Tiramisu Ice Cream Cake Step 1

LINE an 8-inch loaf pan with plastic wrap or parchment paper, leaving a 3-inch overhang.

Tiramisu Ice Cream Cake Step 2

COMBINE espresso and liqueur in a shallow dish. Dip one-third of ladyfingers into mixture and place in bottom of prepared pan.

Tiramisu Ice Cream Cake Step 3

LAYER one-third of ice cream over top; sprinkle with ¼ cup morsels. Repeat layers 2 more times.

Tiramisu Ice Cream Cake Step 4

FOLD plastic wrap overhang over top of cake and freeze overnight.

Tiramisu Ice Cream Cake Finished

To serve, lift cake from pan using plastic wrap overhang. Remove plastic wrap. Dust top of cake with cocoa powder. Slice into 1-inch slices.

Kitchen Tips:

1 package (3 to 3 1/2 oz.) soft ladyfingers can be used in place of crisp, but be sure to dip, not soak in the espresso liquid.

Here is the Tiramisu Ice Cream Cake nutrition information. The slices are generous in size, so they can easily be cut in half making 16 servings total (this is what we do!).


All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Lemon Spring Tart Chai Tea Latte Ice Cream
Ice Cream Sandwich Terrine
Chai Tea Latte Ice Cream

Blissfully Delicious: 14-Layer Milk Chocolate Crêpe Cake

Written by Chris

Milk Chocolate Crêpe Cake Recipe

I’ve been seeing crêpe cakes everywhere lately. And for good reason; they’re easy on the eyes and they taste heavenly! Crêpe cakes may look a little intimidating to make, but they’re actually very easy to put together. The crêpes themselves can even be made in advance and refrigerated for up to two days.

Each layer is separated by a milk chocolate mascarpone filling (our recently introduced Chocolate Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Low Fat Coffee Creamer is used in the filling). If you haven’t tasted the Natural Bliss line, do yourself a flavor and give it a try! I love, love, love creating dessert recipes using Bliss. It’s made with milk, a little sugar, cream, and natural flavors – that’s it!

I prefer to assemble the cake and serve the same day, but it can certainly be made a day in advance. Just be sure to cover it so the edges don’t get dried out.

Here’s my most recent creation with Bliss…

Milk Chocolate Crêpe Cake

Ingredients for 10 servings:





PLACE eggs, milk, Natural Bliss, flour, powdered sugar and salt in blender; cover. Blend until well combined.

HEAT 9-inch nonstick skillet over medium heat; lightly coat with butter. Pour 1/4 cup batter into the center of the skillet and swirl until the batter covers the bottom in a thin layer. Cook for 30 to 45 seconds or until underside is golden and top is just set. Loosen edge of crêpe with a heatproof rubber spatula, then flip crêpe over with your fingertips and cook for an additional 15 seconds. Transfer to a plate. Repeat procedure with remaining crêpe batter. You should have about 14 crêpes total. Set aside to cool completely.


COMBINE mascarpone cheese (if you don’t have mascarpone, double the cream cheese), cream cheese (1/3 less fat cream cheese works great, too!), 3/4 cup powdered sugar, Natural Bliss and cocoa in large mixer bowl; beat until smooth and creamy.

CENTER a crêpe on a serving plate.  Using an offset spatula, spread a layer of filling (about 3 heaping tablespoons) over the crêpe. Continue stacking crêpes and spreading with filling, ending with a crêpe on top.  Cover; refrigerate for at least 4 hours and up to 24. Top with fresh berries and sprig of mint; dust with powdered sugar. Slice and serve.

Milk Chocolate Crêpe Cake Recipe

For Valentine’s Day, here’s an idea… Make the recipe as is, but cut the cooled crêpes with a large heart-shaped cookie cutter. A friend of mine just shared this great idea with me (thank you Bridgett!).

Milk Chocolate Crêpe Cake Recipe

Not all of the filling is needed (I’d just reduce it by half) and you will have a few crêpe scraps, but look how cute the heart crêpe cake is!

Milk Chocolate Crêpe Cake Recipe

Hope you enjoy this recipe! And if you have a crêpe cake recipe you love, please share the link in our comments section!



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Love Struck Chocolate Bundt Cake Recipe Bliss Hot Cocoa Recipe
Love Struck Chocolate
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Hot Cocoa

How to Frost a Cake: Chocolate Buttermilk Cake Recipe

Written by Chris – 

Chocolate Buttermilk Layer Cake recipe

Every time I make this cake, I get asked for the recipe and for tips on how to frost a layer cake. So I thought I would share my method in this post. I am using my favorite chocolate layer my favorite chocolate layer cake for illustration purposes, but you can certainly use any layer cake recipe.

How to Frost a Layer Cake

Chocolate Buttermilk Layer Cake recipe

Tear four strips of parchment paper and place in a square around the outer 3 inches of a cake pedestal or serving platter as shown above (this will keep it clean).

Chocolate Buttermilk Layer Cake recipe

Place a dollop of frosting in the center of the cake pedestal so the cake won’t slip.

Chocolate Buttermilk Layer Cake recipe

Level (trim tops off) the cakes using a serrated knife, if desired. For this post, I am using three whole 8-inch-round cake layers, but you can cut each cake in half horizontally if you prefer a six layer cake. Place one cake layer over the dollop of frosting as shown above.

Chocolate Buttermilk Layer Cake recipe

Spread about 1 cup of frosting over the top of the cake with an offset metal spatula.

Chocolate Buttermilk Layer Cake recipe

Top with one more cake layer; spread with about 1 cup of frosting as shown above.

Chocolate Buttermilk Layer Cake recipe

Top with the third cake layer.

Cover the top and sides of the cake with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Think of this as a primer – similar to painting. Refrigerate for 15 to 30 minutes.

Chocolate Buttermilk Layer Cake recipe

It’s best to work your way from the bottom of the cake to the top, using the tip of an offset spatula to spread the frosting. Spread the top layer until the frosting meets the edge. Smooth the top for a sleek look, or give it a few waves, as shown below.

Chocolate Buttermilk Layer Cake recipe

Carefully remove the parchment strips.

Chocolate Buttermilk Layer Cake recipe

And that’s it! It’s pretty simple, isn’t it?

Chocolate Buttermilk Layer Cake recipe

This cake never lasts long!

For Halloween, try adding finely chopped Nestlé Crunch or Butterfinger candy bars between the layers and around the side of the cake as shown in this video.

This cake alone makes a great Halloween tablescape!

Related recipes:

Chocolate Buttermilk Layer Cake recipeChocolate Buttermilk Layer Cake Vermont Spice Cake recipe
Vermont Spice Cake

Homage to Julia Child: Lemon Loaf Cake with Grilled Peaches

Written by Chris

Lemon Loaf Cake recipe from Baking with Julia

Legendary chef Julia Child would have turned 100 tomorrow, on August 15. It seems like yesterday I was waiting in line to meet her at a local book signing. She is truly a culinary inspiration and has touched all our lives in so many ways. I continue to find myself chuckling at her many great quotes! I just came across this one (below) at Sur La Table.

Lemon Loaf Cake recipe from Baking with Julia

Today, I will be celebrating her fabulous life with a recipe from her Baking with Julia cookbook. This is one of my favorite books – it’s a great how-to all-purpose book! There are several contributors, master baker Norman Love of the Ritz-Carlton, being one. He created this delicious Lemon Loaf Cake recipe (made with butter and cream!). He calls it a cake, but its tight crumb reminds me of a pound cake, making it perfect for toasting, if you so desire.

I’ve made a few additions to this Lemon Loaf Cake throughout the years, like adding Lemon Simple Syrup and a Sweet Cream Icing. When in season, grilled stone fruit makes an excellent accompaniment!

Lemon Loaf Cake recipe

Ingredients needed for 12 to 15 servings:

  • 4 eggs, at room temperature
  • 1 1/3 cups sugar
  • pinch of salt
  • Grated zest of 3 large lemons
  • 1 3/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 cup heavy cream, at room temperature
  • 5 1/2 tablespoons unsalted butter, melted and cooled to room temperature


Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess.

Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.

Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly – there’s no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.

Baking the cake: Pour and scrape the batter into the prepared pan – it will level itself – and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.

You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.

Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.

Tasty Additions and Serving Suggestions:

Lemon Loaf Cake recipe from Baking with Julia

Lemon Simple Syrup: Combine 1/3 cup granulated sugar with 1/3 cup fresh lemon juice in a small saucepan and cook over low heat until the sugar dissolves (if you want to make more, just use a 1:1 ratio of sugar and lemon juice). When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and place on a tray or sheet pan; spoon half of the lemon simple syrup over the cake (the other half will be used to serve over the grilled peaches). Allow the cake to cool completely.

Lemon Loaf Cake recipe from Baking with Julia

Sweet Cream Icing: Combine 1/2 cup powdered sugar and 1 to 2 tablespoons Sweet Cream Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer in a bowl, mixing with a wire whisk until smooth. Drizzle over the top of the cake.

Lemon Loaf Cake recipe from Baking with Julia

Grilled Peaches: Preheat grill. Cut 4 firm peaches in half and remove the pits. Place peaches on grill rack coated with cooking spray. Grill for 3 minutes on each side. Cool then slice and serve with the lemon cake. Drizzle peaches with remaining Lemon Simple Syrup.

Here’s to you, Julia! Happy birthday and bon appétit!


More fruit and dessert recipes:

Mini Lemon Cup Candies recipe
Mini Lemon Cup Candies
Grilled Fruit with Apple-Maple Syrup recipe
Grilled Fruit & Apple-Maple Syrup

Guaranteed Chocolate Craving: Oh Henry! Baby Cakes

Written by Liz –

Oh Henry! Baby Cakes recipe

I’m happy to announce the first runner-up to our All Things Chocolate recipe contest, and not surprisingly, it happens to be another chocolate/peanut butter/cream cheese combination! I’d also like to take a moment to thank those who submitted chocolate/peanut butter/cream cheese recipes; we had multiple submissions using those ingredients and it was a spectacularly delicious day in the test kitchen (just wait until we post about another amazing chocolate/peanut butter/cream cheese recipe that was cake frosting; it will be your new best frosting ever).

Believe me, this year the decision was tough! First place went to Peanut Butter Cookie Dough Chocolate Cheesecake, and this Oh Henry! Baby Cakes recipe came in a very close second. I was lucky enough to get the assignment to make these little baby cheesecakes, and they are now one of my favorite things I’ve ever baked. Congratulations to Dawn Myers Moore from Youngsville, PA for her delectable combination of vanilla cookies, chocolate, peanut butter, cream cheese, cream and Oh Henry! candy. See how easy it is in the video below.

And I also thank you Dawn, for this persistent craving for chocolate/peanut butter/cream cheese desserts I’ve had over the last 3 weeks!

Oh Henry! Baby Cakes recipe

Oh Henry! Baby Cakes



PREHEAT oven to 325° F. Line a 12-cup muffin tin with 12 paper baking cups.

COMBINE cookie crumbs, melted butter and Nesquik in small bowl; mix well. Divide crumbs between 12 muffin cups and gently pat down to form a crust.

BEAT cream cheese and peanut butter in large mixer bowl until fluffy. Beat in extract and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in half of chopped candy bars. Spoon cream cheese mixture evenly over the cookie crust in each cup.

BAKE for 40 minutes or until just set. Remove from oven and transfer to a wire rack to cool for 20 minutes. Cover and refrigerate for 2 to 3 hours.

REMOVE papers from cheesecakes and place on a large serving tray or individual dessert plates. Prepare the ganache.

BRING whipping cream to a gentle boil in a small saucepan over medium heat. Remove from heat; stir in morsels. Use a wire whisk to whisk until completely combined and smooth. Let the ganache cool for 5 to 10 minutes.

SPOON ganache over the cheesecakes. Sprinkle with crushed peanuts. Top each with a piece of the remaining chopped candy bar. Return cheesecakes to the refrigerator for 20 to 30 minutes or until the ganache is firm. Remove and serve.

Oh Henry! Baby Cakes recipe


More chocolate/peanut butter recipes:

Swirled Peanut Butter Chocolate Cheesecake Bars recipe
Swirled Peanut Butter Chocolate Cheesecake Bars
Peanut Butter Cookie Dough Chocolate Cheesecake recipe
Peanut Butter Cookie Dough Chocolate Cheesecake

Grand Prize Winner of our All Things Chocolate Recipe Contest: Peanut Butter Cookie Dough Chocolate Cheesecake

Written by Chris

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

We did it! We just finished judging the top ten entries to our All Things Chocolate recipe contest (that’s our fantastic team pictured below). Fans were asked to share their best original chocolate recipe for a chance to win $1,000 and a place on Meals.com.

Nestle Kitchens contest judging team

Recipes were judged on their taste, creativity, ease of preparation and visual appeal. It was extremely close, but Rebecca Brooks from Warner Robins, GA pulled off the victory with her Peanut Butter Cookie Dough Chocolate Cheesecake.

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

Rebecca’s unique use of Nestlé Toll House Peanut Butter Chocolate Chip Cookie Dough won us over. She placed cookie dough balls between layers of rich and velvety smooth chocolate cheesecake batter.  The dough-inside-cheesecake was so good, I found myself digging through the cheesecake to get to it! Really — it wasn’t pretty. Once baked and chilled, Rebecca recommends drizzling the cheesecake with melted chocolate, then serving each slice with a baked peanut butter chocolate chip cookie. Wow! Her recipe, as submitted, looks like the image above.

Here is Rebecca’s winning recipe for Peanut Butter Cookie Dough Chocolate Cheesecake.

Ingredients for 16 servings:


PREHEAT oven to 350° F.

COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan (test kitchen tip – a measuring cup works well for patting the crust firmly into the pan!). Bake for 8 minutes.

PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape.  If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

BEAT cream cheese and sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture (be sure to mix thoroughly or you will have cream cheese specks).

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust.  Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight. (I think the cheesecake is absolutely delicious just like this, shown above.)

Peanut Butter Cookie Dough Chocolate Cheesecake recipe

Rebecca’s serving suggestions: Cut remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake (I decided to spread it, as shown above because I thought it looked pretty).

Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around the edge of the cheesecake.  (Rebecca’s recipe called for whole cookies to be placed over each slice, but since I have little cookie monsters in my house, I used what cookies I had remaining and crumbled them around the edge of the cheesecake. I really liked it this way!) Serve immediately.

Thank you, Rebecca for this delicious cheesecake recipe! And congratulations!

Second place went to Dawn Myers Moore from Youngsville, PA for her Oh! Henry Baby Cakes. Liz will be sharing this recipe soon…you are going to love it, I promise!

Third place went to Amy Di from Austin, TX for her Nestlé Crunch Bowls with Häagen-Dazs Sorbet & Sugared Mint Leaves. This delicious recipe will be shared soon too.

Thank you so much to all who entered! And a special thank you to our Facebook fans who took the time to vote for their favorite recipe.


More cheesecake recipes:

Black Bottom Cheesecake recipe
Black Bottom Cheesecake
Chocolate Chip Cheesecake recipe
Chocolate Chip Cheesecake
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