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Easy Triple Chocolate Muffins

These delicious Easy Triple Chocolate Muffins are perfect for chocolate lovers or anyone looking to satisfy their sweet tooth!! Moist, fudgy, and insanely rich, these muffins are loaded with three different types of chocolate: cocoa powder, melted chocolate, and chocolate chips. Tall, with perfectly rounded muffin tops, these muffins take less than 30 minutes to whip up, are easy to make, and taste like they came straight from the bakery!!

Three chocolate muffins on a plate.

Craving chocolate for breakfast? I got you covered with the ultimate chocolate muffin. These triple chocolate muffins bake up nice and fluffy with perfectly round muffin tops and rich gooey centers. They practically melt in your mouth with each bite. Made with a dense but moist chocolate base filled with cocoa powder, melted chocolate, and studded with little bits of melted chocolate chips throughout.

They are the perfect excuse to eat dessert for breakfast and are the perfect crowd pleaser for your next brunch. With their deep chocolate flavor, soft tender crumb, and tall muffin tops they are bakery quality made right at home.

Easily pair them with your morning coffee, or with a tall glass of milk for your after dinner dessert, these fudgy muffins are perfect any time of the day.

Looking for more chocolate decadence? Try my Double Chocolate Cinnamon Bundt Cake or Old Fashioned Coca Cola Cake Recipe!!

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Why You’ll Love This Recipe

  • Easy to make – These easy chocolate muffins are simple to make and come together in under 30 minutes!! You’ll only need two bowls, a whisk, and a spatula. No stand mixer required!!
  • Triple chocolate decadence – This is the perfect chocolate muffin recipe for chocolate lovers!! They are packed with cocoa powder, melted chocolate, and chocolate chips for the ultimate chocolate indulgence.
  • Bakery style muffins – These triple chocolate muffins bake up nice and tall by allowing the batter to rest 1 hour prior to baking.
  • Extra moist and fluffy – The combination of buttermilk, sour cream, vegetable oil, and melted butter creates a thick batter and makes these muffins perfectly tender and soft.
  • Taste like brownies!! – These muffins taste just like your favorite fudgy brownie except they have a light and fluffy texture.

Ingredient Notes

Ingredients needed to make moist triple chocolate muffins.

For the full ingredient list and quantities, check out the recipe card below. Here are a few notes on the ingredients used to make these decadent Triple Chocolate muffins:

  • Cocoa powder – I recommend using Dutch process cocoa powder over natural cocoa powder for this recipe. Dutch process differs from natural cocoa powder as it has been treated using an alkalizing agent to reduce its acidity. This creates a smoother flavor and richer color.
  • Melted chocolate – Melted chocolate makes these muffins super rich and fugdy. I used a Valrhona 56% chocolate bar. I do not recommend using chocolate chips for the melted chocolate as they do not melt as well and you will not get a smooth consistency.
  • Chocolate chips – I recommend using semisweet chocolate chips or dark chocolate chips. I used mini chocolate chips here but feel free to use regular sized chocolate chips.
  • Buttermilk – Using buttermilk creates a tender, moist crumb. Because it is acidic, it helps activate the baking soda creating a taller muffin.
  • Vegetable oil – Vegetable oil helps keep these muffins super soft. Canola or grapeseed oil will also work.
  • Melted butter – Melted unsalted butter adds moisture and flavor.
  • Espresso powder – The use of espresso powder is totally optional. I love incorporating it into my chocolate desserts because it enhances the chocolate flavor.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Substitutions and Variations

I love making muffins not only for their simplicity but how they let you to be creative in the kitchen by incorporating different flavor profiles. Although I love these chocolate muffins the way they are, there are many different ways you can customize them to make them your own. Here a few ideas to consider:

  • Use different types of chocolate. Semisweet chocolate is used for this recipe but feel free to change it up by using dark chocolate, milk chocolate, or white chocolate. Because each chocolate has a different sweetness level, you may also want to reduce the amount of sugar depending on which type of chocolate you use.
  • Make double chocolate muffins. To make these double chocolate muffins, you can leave out the melted chocolate and just use the cocoa powder and chocolate chips.
  • Go nuts!! – For an added crunch, mix in toasted walnuts or pecans.
  • Make them gluten free. To make these muffins gluten free, I recommend swapping the cake flour cup for cup with a good quality gluten free flour. Because gluten free flour is heavier than cake flour, the muffins may not be as tender or rise as tall.

Step by Step Instructions

This chocolate muffin recipe comes together in no time and only requires two bowls, a whisk, and a spatula. Here is how to make and bake these Easy Triple Chocolate Muffins:

Dry ingredients in a glass bowl.

Step 1: In a large bowl, sift together the cake flour and cocoa powder. Then, whisk in baking powder, baking soda, salt, granulated sugar, espresso powder, and the chocolate chips.

Wet ingredients in a glass bowl.

Step 2: In a separate medium bowl, whisk together the eggs and sour cream until smooth. Then whisk in the melted butter, vegetable oil, melted chocolate, buttermilk, and vanilla extract.

Triple chocolate muffin batter in a glass bowl.

Step 3: Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined. Cover the bowl with plastic wrap and allow batter to rest at room temperature for 1 hour.

A muffin pan filled with chocolate muffin batter.

Step 4: After 1 hour, preheat the oven to 425F and line a cupcake or muffin pan with 6 paper liners. Using a large cookie or ice cream scoop, scoop the batter into the muffin liners. Top each muffin with a sprinkle of sugar and extra mini chocolate chips.

Step 5: Bake for 5 minutes a 425F then lower the oven temperature to 375F and bake for an additional 15 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Allow the muffins to cool in the pan on a wire rack for 5 minutes, then transfer each muffin to the wire rack to cool completely.

Expert Baking Tips

  • Properly measure your flour – For the best results, I recommend weighing your dry ingredients, especially the flour. If you do not have a scale, spoon the flour into a measuring cup and level it off using the back of a butterknife. By using a measuring cup to scoop the flour, more flour will be added to the recipe creating dry, dense muffins.
  • Don’t over-mix the batter – To avoid over-mixing the batter, mix the wet ingredients with the dry ingredients using a rubber spatula and only mix until just combined. Over-mixing can overwork the gluten in the batter and make the muffins dense and dry.
  • For tall muffin tops – Achieving bakery style quality muffins requires the following techniques:
    1. Resting the batter – Resting the batter for 1 hour gives the leaveners more time to activate in the liquid (the buttermilk) allowing the batter to lift before going into the oven.
    2. Carefully scoop the batter – Gently scoop the batter into the muffin liners. Avoid mixing the batter around or adding a double scoop to the muffin liner. Doing so will disrupt the reaction of the baking powder and baking soda which can cause the batter to deflate.
    3. Overfill the muffin liners – Filling the muffin cups to the top with batter will help create tall muffin tops.
    4. Alternating muffin cups when baking – Although this is optional, it is highly recommended. The muffins are baked in two batches, baking only 6 muffins at a time, by filling every other muffin liner. This allows the heat to be evenly distributed resulting in taller muffin tops.
    5. Using an initial burst of high heat – Baking the muffins initially at 425F give the muffins a quick rise. However, the temperature is then reduced to avoid over baking.
Top view of triple chocolate muffins with mini chocolate chips on top.

Recipe FAQs

What type of chocolate should I use?

Melted chocolate: For the melted chocolate, I recommend using a high quality brand of baking chocolate such as Valrhona, Guittard, or Ghiradelli.
Cocoa powder: For this recipe, I used Valrhona Dutch process cocoa powder. I prefer using Dutch process cocoa for its richness and deep chocolate flavor.
Chocolate chips: I used semisweet mini chocolate chips in this recipe. They distribute well throughout the batter so you have small pockets of chocolate with each bite. Semisweet or dark chocolate chocolate chips would both work. You can also use regular size chocolate chips instead of mini chocolate chips.

Can I use regular cocoa powder instead?

I recommend sticking to Dutch processed cocoa powder for this recipe. Because natural cocoa powder is more acidic than Dutch processed, substituting it will change the texture, taste, and bake of these muffins.

What is the difference between a muffin and a cupcake?

Muffins are essentially quick breads that are moist and dense in texture and have thick batters. They require fewer steps to make and rely on leaveners (baking soda/baking powder) to rise. They usually contain less sugar and no frosting. Cupcakes are lighter and fluffier in texture and have thinner batters. They are made using the creaming method (mixing butter and sugar) which is also where they get their height. Cupcakes contain more sugar and are generally topped with frosting.

How do I make sure my muffins are moist?

To make moist muffins, be sure to accurately measure your flour using a kitchen scale. To avoid over baking, I suggest investing in an oven thermometer to ensure you are baking at the correct temperature. These muffins are slightly fudgy in the center. Only bake them until a toothpick inserted in the center comes out with moist crumbs.

A bite missing from a triple chocolate muffin.

Storage

These triple chocolate muffins are best enjoyed the day they are baked, but they can be stored at room temperature for 3 days.

Freezing

To freeze the muffins, wrap them in plastic wrap after they have cooled. Store wrapped muffins in an airtight container in the freezer for up to one month. To defost, thaw at room temperature.

More Breakfast Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

Three chocolate muffins on a plate.
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5 from 1 vote

Easy Triple Chocolate Muffins

Satisfy your chocolate craving with these moist Triple Chocolate Muffins!! They are tall and fudgy with bakery style muffin tops and melty chocolate chips. Made with cocoa powder, melted chocolate and chocolate chips, they are a chocolate lovers dream come true.
Prep Time20 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: chocolate chip muffins, chocolate muffin recipe, fudgy chocolate muffins, triple chocolate
Servings: 12 muffins
Calories: 315kcal
Author: Lauren Caras

Equipment

  • 2 Mixing bowls
  • Muffin pan
  • Whisk
  • Rubber spatula
  • Measuring spoons
  • Scale/measuring cups

Ingredients

  • 2 cups (250g) Cake flour
  • 1/2 cup (43g) Unsweetened Dutch process cocoa powder
  • 1 cup (200g) Granulated sugar plus for to top the muffins
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon Espresso powder
  • 1 1/2 cups Mini semisweet chocolate chips plus for to top the muffins
  • 2 large Eggs room temperature
  • 1/4 cup (60g) Sour cream room temperature
  • 1 tablespoon Pure vanilla extract
  • 1/4 cup (57g) Unsalted butter melted and cooled
  • 1/4 cup (56g) Vegetable oil
  • 1 cup (240g) Buttermilk room temperature
  • 4 oz Semisweet chocolate bar (56%) melted

Instructions

  • In a large mixing bowl sift together the cake flour and cocoa powder. Add the granulated sugar, baking powder, baking soda, salt, espresso powder, and chocolate chips, and whisk to together until combined.
    2 cups (250g) Cake flour, 1/2 cup (43g) Unsweetened Dutch process cocoa powder, 1 cup (200g) Granulated sugar, 2 1/2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Kosher salt, 1 teaspoon Espresso powder, 1 1/2 cups Mini semisweet chocolate chips
  • In a medium mixing bowl, whisk together the eggs and sour cream until smooth. Then mix in the vanilla extract, melted butter, oil, buttermilk, and melted chocolate.
    2 large Eggs, 1/4 cup (60g) Sour cream, 1 tablespoon Pure vanilla extract, 1/4 cup (57g) Unsalted butter, 1/4 cup (56g) Vegetable oil, 1 cup (240g) Buttermilk, 4 oz Semisweet chocolate bar (56%)
  • Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined.
  • Cover the bowl with plastic wrap and let it rest for 1 hour at room temperature.
  • After 1 hour, preheat the oven to 425F. Line a 12 cup cupcake tin with 6 paper liners, placing each liner in every other muffin cup. For this method, you will be baking the muffins in two batches. Be sure to cover the batter while the first batch bakes. Alternatively, you can bake all at one time but your muffins will not rise as tall.
  • Using a large ice cream scoop, gently scoop the fluffy muffin batter into the paper liners, taking care not deflate the batter. Overfill each liner to the top. Top with chocolate chips and an extra sprinkle of sugar.
  • Bake for 5 minutes at 425F. Then (without opening the oven door), lower the oven temperature to 375F and bake for an additional 15 minutes.
  • Let the muffins rest in the pan on a wire rack for 5 minutes, then transfer each muffin to a cooling rack to cool completely. Allow muffins to cool for an additional 10 minutes. Enjoy!!
  • Note: If baking the muffins in two batches, be sure to increase the oven temperature back to 425F once the first batch of muffins are done baking. While the first batch of muffins are baking, cover the remaining batter with plastic wrap until you are ready to bake the second batch.

Notes

Properly measure your flour!! To ensure you have the proper amount of flour, I recommend you use a scale to measure your dry ingredients.  If you do not have a scale,  for best results, fluff your flour with a fork then carefully spoon it into your measuring cup.
Storage: These muffins are best enjoyed the day they are made.  If making in advanced, once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. 
Buttermilk: If you do not have buttermilk, you can make your own.  Simply measure out 1 cup of whole milk and remove 1 tablespoon.  Add in one tablespoon of vinegar or lemon juice and allow mixture to sit for 10 minutes to curdle.
Tips for reheating: These muffins are best served warm or at room temperature.  To serve (and make them nice and gooey again), heat them in the microwave for 10 to 20 seconds. 
Resting the batter: Resting the muffin batter for 1 hour prior to baking will help lift the batter creating a taller muffin with a dome top.  You can skip this step and bake them right after mixing.  They will still be delicious but they will not be as tall. 

Nutrition

Serving: 1muffin | Calories: 315kcal | Carbohydrates: 45.4g | Protein: 5g | Fat: 15.3g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 191mg | Potassium: 201mg | Fiber: 2.8g | Sugar: 25g | Calcium: 64mg | Iron: 2mg

All Recipes

Easy & Quick Oreo Muffins Recipe

These bakery style Easy & Quick Oreo Muffins are an Oreo lovers dream!! Perfectly moist and fluffy vanilla muffins are loaded with Oreo cookies and topped with Oreo sugar and crushed Oreos. These easy muffins are simple to make, come together in less than 30 minutes, and don’t require a mixer!! Enjoy them for breakfast, a quick snack, or decadent dessert. Either way, they are sure to become your next sweet obsession.

A Oreo muffin with a bite taken out of it.

Everyone’s favorite cookie just got an upgrade. These Oreo muffins pack a flavor punch. Incredibly soft and pillowy, muffins tops are covered in Oreo sugar and crushed Oreo pieces to deliver an irresistible satisfying crunch. While the lightly scented vanilla base is filled to the brim with the perfect ratio of Oreo cookie bits.

These deliciously fluffy muffins are perfect for kids and adults alike. Whether you are are enjoying them with your morning coffee, a tall glass of milk, or a hearty scoop (or two) of ice cream, these muffins have something everyone will love. Even better, double the recipe and serve them at your next party, brunch, or family get together. Your guests will have a hard time stopping at just one.

Craving more Oreo recipes that are sure to impress? Try my Easy Chewy Peanut Butter Oreo Cookies or Moist Oreo Pound Cake!!

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Why You’ll Love This Recipe

  • Oreo flavor in every bite – These muffins taste like your favorite cookies and cream cupcake (minus the frosting)!! Not only are these decadent muffins loaded with chunks of Oreos but they are also topped with Oreo sugar and crushed Oreos pieces so you have Oreos in every bite!!
  • Perfect texture – These muffins are made using a vanilla base that bakes up super soft and fluffy every time.
  • Easy to make – This muffin recipe is super easy, comes together in less than 30 minutes, and doesn’t require a mixer. Also, no need for fancy ingredients here. These tender muffins come together quick with simple ingredients you likely already have in your pantry and refrigerator.
  • Bakery style appearance – By resting the batter for 1 hour and alternating muffin cups prior to baking, these muffins bake up nice and tall with fluffy and moist interiors and domed, slightly crisp muffin tops.
  • Best dessert for breakfast combination – Cookies for breakfast? Count me in!! Oreo cookies and muffins are a match made in heaven!!

Ingredient Notes

You’ll need the following ingredients to make these Easy & Quick Oreo Muffins:

Ingredients needed to make Oreo muffins.

Here are a few notes on the ingredients used to make these Simple Oreo Muffins:

  • Oreos – The star of the show!! This recipe is adaptable to where you can use any flavor of Oreo you like. I used regular Oreos for this recipe. The Oreo cookies in the batter soften while the muffins bake while the ones on top stay nice and crisp.
  • Cake Flour – Cake flour gives these muffins the perfect texture. Cake flour has a lower gluten content than all purpose flour which helps make these muffins light and tender. If you do not have cake flour, you can substitute all purpose flour but know that doing this will change the texture and the muffins will not be as tender.
  • Melted Butter – Melted unsalted butter adds richness and flavor.
  • Oil – Vegetable oil helps keep these muffins super moist.
  • Sour Cream – Sour cream not only provides moisture but also a slight tang.
  • Buttermilk – Like sour cream, buttermilk helps to keep these muffins nice and fluffy while also providing a slight tang. Because buttermilk is acidic, it activates the baking soda creating a taller muffin.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

This Oreo muffins recipe is easily adaptable so you can incorporate your favorite flavors. Here are some substitutions and variations to consider:

  • Switch up the Oreo flavor!! This muffin recipe provides the perfect base to experiment with. Golden Oreos, Birthday Cake Oreos, or even Double Stuffed Oreos would all be delicious additions. You could also use mini Oreos.
  • Add a glaze. Skip the Oreo sugar and crushed Oreos topping and add a sweet cream cheese vanilla glaze instead.
  • Add more chocolate. Double the chocolate by adding chocolate chips to the batter prior to baking.
  • Make chocolate muffins instead by replacing 1/2 cup of the flour for cocoa powder.
  • If you do not have sour cream, you could also use full fat greek yogurt.

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Step by Step Instructions

These cookies and cream muffins come together in a pinch and can be enjoyed any time of the day!! Here is how to make and bake these easy Oreo muffins:

Step 1: Prepare the Oreos. Blend Oreos by using either a food processor or a ziplock bag with a rolling pin. Blend until Oreos are small and medium in size. In the same food processor, make the Oreo sugar by blending together 2 tablespoons of granulated sugar and 2 Oreo cookies until it resembles coarse crumbs.

A mixture of flour, baking soda, baking powder, and salt in a bowl.

Step 2: Whisk together the dry ingredients. In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.

A mixture of eggs, sour cream, buttermilk, oil, and melted butter in a bowl.

Step 3: Mix together the wet ingredients. In a separate medium bowl, whisk together the sour cream, eggs, melted butter, oil, buttermilk, and vanilla extract.

Vanilla muffin batter in a glass bowl.

Step 4: Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until only streaks of flour remain. Then add the Oreo pieces and mix until just combined. Cover the bowl with plastic wrap and allow batter to rest at room temperature for 1 hour.

Muffin batter in a muffin pan.

Step 5: Line and fill the muffin pan. After 1 hour, preheat the oven to 425F and line a cupcake or muffin pan with 6 paper liners. Using a large cookie or ice cream scoop, scoop the batter into the muffin liners. Over fill each liner with the muffin batter. Top with Oreo sugar and Oreo pieces.

Step 6: Bake!! Bake for 5 minutes at 425F then lower the oven temperature to 375F and bake for an additional 15 minutes until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan on a wire rack for 10 minutes, then transfer to the wire rack to cool completely.

Expert Baking Tips

  • Properly measure your flour – For best results, I recommend weighing your ingredients, especially the flour. Adding too much flour will cause the muffins to be dense and dry. If you do not have a scale, spoon the flour into a measuring cup and level it off using the back of a butterknife.
  • Don’t overmix the batter – To avoid over mixing your muffin batter, mix your wet ingredients into your dry ingredients using a rubber spatula and stop when everything is just combined. Doing so will keep your muffins light and fluffy. Over mixing will cause them to be dense in texture.
  • Resting the batter for 1 hour – While resting the batter is optional, it is necessary if you want to achieve tall muffin tops.
  • Carefully scoop the batter – Be careful when scooping the batter into the muffin liners. Avoid mixing the batter around or adding a double scoop to the muffin liner. This will cause the batter to deflate.
  • Over fill your liners – Filling the muffin liners higher than the top of the muffin cup will give you tall, bakery style muffins!!
  • Alternating muffin cups while baking – Baking 6 muffins at a time is optional but highly recommended. The muffins are baked in two batches, filling every other muffin cup with batter. Alternating muffin cups allows the heat to be evenly distributed as the muffins bake resulting in taller muffin tops and a bigger rise. Cover the muffin batter with plastic wrap while the first batch of muffins bake.
Oreo muffins with extra Oreo pieces on top.

Recipe FAQs

Why are my muffins dry?

Over baking or using too much flour can result in dry muffins. I suggest investing in an oven thermometer to make sure you are baking at the right temperature. If your oven happens to run hot, be sure to check your muffins early. Test to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done.

Can I make them gluten free?

I have not tested these muffins using gluten free flour. But I would recommend swapping the cake flour cup for cup with a good quality gluten free flour. Because gluten free flour is heavier than cake flour, please note that the muffins may not rise as tall or be as tender. Your can also use gluten free Oreos along with the gluten free flour to make them completely gluten free!!

Do I have to rest the batter?

Resting the batter gives the leaveners more time to react and for the flour to absorb more moisture creating a thicker batter. The baking powder is activated twice: when the wet ingredients are added to the dry and when the muffins enter the oven. Allowing the batter to rest allows the baking powder to have a longer activating time creating more lift in the batter.

Why do I need to bake these at two different temperatures?

These muffins bake initially at 425F for 5 minutes to help give them a quick rise. This initial burst of heat allows the baking powder to react a second time creating tall muffin tops. However, the temperature is then dropped to 375F (without opening the oven door) for the remaining bake time. Lowering the temperature keeps the muffins from baking too quickly and drying out.

A Oreo muffin on a small brown and white plate.

Storage

After the Oreo muffins have cooled, store them in an air tight container at room temperature for 3 days.

Freezing

To freeze the muffins, wrap them in plastic wrap after they have cooled. Store wrapped muffins in a Ziplock bag in the freezer for up to one month. To defrost, thaw at room temperature.

More Breakfast Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

A Oreo muffin with a bite taken out of it.
Print Recipe
5 from 3 votes

Easy Oreo Muffins

These fluffy Oreo muffins are filled to the brim with Oreo flavor!! Super soft and moist vanilla muffins are loaded with Oreos and topped with Oreo sugar and Oreo pieces. They are easy to make and don't require a mixer!!
Prep Time20 minutes
Cook Time20 minutes
Resting Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: oreo, Oreo muffins, soft muffins, vanilla muffins
Servings: 11 muffins
Calories: 354kcal
Author: Lauren Caras

Equipment

  • 2 Mixing bowls
  • Muffin pan with liners
  • Whisk
  • Rubber spatula
  • Measuring spoons
  • Scale/measuring cups

Ingredients

Oreo Muffins

  • 2 1/2 cups (312g) Cake flour sifted
  • 1 cup (200g) Granulated sugar
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups Chopped Oreo pieces (about 13-14 Oreo cookies) plus more to top the muffins
  • 2 large Eggs room temperature
  • 1/4 cup (60g) Sour cream room temperature
  • 1 tablespoon Pure vanilla extract
  • 1/4 cup (57g) Unsalted butter melted and cooled
  • 1/4 cup (56g) Vegetable oil
  • 1 cup (240g) Buttermilk room temperature

Oreo Sugar

  • 2 tablespoons (24g) Granulated sugar
  • 2 tablespoons Crushed Oreos about 2 Oreo cookies

Instructions

  • Using a food processor, or a large ziplock bag and rolling pin, blend Oreos until small and medium in size. To make the Oreo sugar, blend together 2 tablespoons of granulated sugar with 2 Oreo cookies until it resembles coarse crumbs. Set aside.
    1 1/2 cups Chopped Oreo pieces, 2 tablespoons (24g) Granulated sugar, 2 tablespoons Crushed Oreos
  • In a large mixing bowl, sift the cake flour. Add the granulated sugar, baking powder, baking soda, and kosher salt, and whisk together until combined. Set aside.
    2 1/2 cups (312g) Cake flour, 1 cup (200g) Granulated sugar, 2 1/2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Kosher salt
  • In a medium bowl, whisk together the eggs and sour cream until smooth. Then mix in the vanilla extract, melted butter, oil, and buttermilk.
    2 large Eggs, 1/4 cup (60g) Sour cream, 1 tablespoon Pure vanilla extract, 1/4 cup (57g) Unsalted butter, 1/4 cup (56g) Vegetable oil, 1 cup (240g) Buttermilk
  • Pour the wet ingredients into the dry ingredients and mix using a rubber spatula until only a few streaks of flour remain. Add the chopped Oreo cookie pieces and mix until just combined.
    1 1/2 cups Chopped Oreo pieces
  • Cover the bowl with plastic wrap and and allow the batter to rest for 1 hour. After 1 hour, preheat the oven to 425F. Line a cupcake or muffin pan with 6 paper liners, placing each liner in every other cup. For this method, you will bake the muffins in two batches. Be sure to cover the batter while the first batch bakes. Alternatively, you can bake all 11 at one time but your muffins won't be as tall.
  • Using an ice cream scoop, gently scoop the fluffy muffin batter into the paper liners, taking extra care not to deflate the batter. Overfill each liner to the top.
  • Top each muffin with a sprinkle of Oreo sugar and extra Oreo pieces.
  • Bake at 425F for 5 minutes. Then, (without opening the oven door), lower the oven temperature to 375F and bake for an additional 15 minutes.
  • Let the muffins rest in the pan on a wire rack for 10 minutes, then transfer to a cooling rack to cool completely. Allow muffins to cool for an additional 10 mintutes. Enjoy!!
  • Note: If baking muffins in two batches, be sure to increase the oven temperature to 425F once the first batch of muffins are done baking. While the first batch of muffins are baking, over the remaining batter with the plastic wrap until you are ready to bake the second batch.

Notes

Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe.  This in turn will lead to dry and dense muffins.  For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup.  I recommend you use a scale to measure your dry ingredients.
Storage: Once the muffins have cooled completely, store in an airtight container at room temperature for up to 3 days.  Please note that the Oreo pieces on the top of the muffins will not be as crunchy the longer they are stored. 
Do I have to rest the batter? Resting the muffin batter for 1 hour prior to baking the muffins will help lift the muffin batter creating a taller muffin with a dome top.  You can skip this step and bake them right after mixing.  They will still be delicious but they will not be as tall. 
Buttermilk – If you do not have buttermilk you can make your own.  Simply  measure out 1 cup of whole milk and remove one tablespoon.  Add in one tablespoon of vinegar or lemon juice and allow mixture to sit for 10 minutes to curdle. 

Nutrition

Serving: 1muffin | Calories: 354kcal | Carbohydrates: 51.7g | Protein: 5.8g | Fat: 14.2g | Saturated Fat: 5.2g | Cholesterol: 48mg | Sodium: 298mg | Potassium: 227mg | Fiber: 1.2g | Sugar: 25.1g | Calcium: 95mg | Iron: 2mg

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Easy Banana Blueberry Oatmeal Muffins

These Banana Blueberry Oatmeal Muffins are the ultimate flavor bomb. They’re moist, tender, bursting with juicy fresh blueberries, and topped with a buttery oat streusel. Easy to make with simple ingredients, these bakery style muffins come together in less than 30 minutes and make the perfect breakfast, snack, or indulgent dessert.

A banana blueberry oatmeal muffin on a small white plate.

Is there a better way to start your day than a delicious, freshly baked banana blueberry muffin? I think not. These muffins have it all: They come together in less than 30 minutes, can be made without using your stand mixer, and are great for a quick breakfast on busy mornings.

Not only are they filled with a mouthwatering blend of banana and blueberry flavor, they are the perfect ratio of soft and fluffy on the inside and rich and buttery on top thanks to the decadent oat streusel. These muffins are sure to impress at your next weekend brunch, family breakfast, or any special occasion!!

This blueberry muffin recipe has quickly become one of the best ways I like to start my morning!! And if blueberries aren’t your jam, try my Easy Oreo Muffins!!

If you’re looking for more banana desserts that can feed a crowd, be sure to check out my Spiced Banana Cake or Banana Cake with Fig Jam and Mocha Buttercream!!

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Why You’ll Love This Recipe

  • Easy to prepare – This recipe is super simple to make using staple baking ingredients you probably already have in your pantry or refrigerator.
  • Best banana blueberry flavor – They are incredibly flavorful, loaded with rich banana flavor and bursting with fresh, juicy blueberries.
  • Moist and tender – These bakery quality muffins bake up tall and stay moist for days thanks to the addition of buttermilk.
  • Make ahead – This recipe can easily be made the night before and enjoyed the next day. In fact they taste even better the next day because the flavors have had more time to meld together.

Ingredient Notes

Ingredients needed to make banana blueberry oatmeal muffins

For the full ingredient list and quantities, check out the recipe card below. Here a few notes on the ingredients used to make these delicious banana blueberry oatmeal muffins:

  • Mashed bananas – For the best banana flavor, use overripe bananas. Overripe bananas will have plenty of brown spots and will be naturally sweeter. They are also easier to mash and incorporate into the batter. You will need 3 large bananas equivalent to one cup.
  • Fresh blueberries – Fresh blueberries add the perfect flavor combination of tart and sweet. If you do not have fresh blueberries, you can use frozen. Just make sure to not to thaw them before adding them into the batter.
  • Old fashioned rolled oats – This recipe uses a combination of all purpose flour and oats. Quick cooking or steel cut oats will not work in this recipe and will change the texture. No need to go to the store for oat flour. Simply blend the rolled oats in the food processor until they reach a flour like consistency.
  • Baking soda and Baking powder – Helps give these muffins the perfect rise.
  • Unsalted butter – Melted butter is used instead of oil. Butter provides the best flavor.
  • Brown sugar – Brown sugar adds not only sweetness but moisture.
  • Buttermilk – Buttermilk not only adds a tangy flavor, it also keeps these muffins moist.
  • Cinnamon and Ginger – Cinnamon and ginger add a subtle hint of warmth that combines perfectly with the blueberries and bananas.

Top tip: Over ripe bananas are needed for the guaranteed rich banana flavor. The best way to ripen bananas is to let them sit in a warm spot on the counter. If you are in pinch and need your bananas to ripen quickly, check out Country Living!! They have a great post on how to quickly ripen bananas!!

Substitutions and Variations

Don’t have all the ingredients on hand to make these banana blueberry muffins? Or do you want to make them your own? No problem!! Here are some substitutions and variations to consider:

  • If you don’t have buttermilk on hand, you can make your own by adding 1 1/2 teaspoon of vinegar or lemon juice to 1/2 cup of milk. You can also use an equal cup of yogurt or try sour cream. If using sour cream, you will need 1/4 cup of sour cream mixed with with 1/4 cup of water or milk.
  • For go the streusel and top the filled muffins cups with turbinado sugar and extra blueberries before baking.
  • Take these muffins up a notch and make them even more indulgent by drizzling a glaze once they are cooled.
  • Toast up some chopped nuts such as walnuts or pecans and mix them in prior to baking.
  • If you want a different take on the blueberry muffin, try these delicious Crumb Topped Mini Blueberry Muffins!!

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!

Step by Step Instructions

This simple recipe comes together in no time!! Here is how to make and bake these easy banana blueberry muffins:

Small bowl of flour, sugar, and salt for streusel.

Step 1: To make the oat streusel, in a small bowl, combine rolled oats, flour, sugars, spices, and salt.

Bowl filled with streusel crumb topping.

Step 2: Melt the butter and pour over the flour-oat mixture. With a fork, mix the oat streusel until combined. Refrigerate streusel until ready for use.

Blueberries tossed in a mixture of flour, baking powder, baking soda, and salt.

Step 3: In a large bowl, whisk together the all purpose flour, 2 cups of the processed rolled oats, light brown sugar, baking soda, baking powder, spices, and salt to combine. Add blueberries and gently toss to coat in the flour mixture.

Glass bowl of wet ingredients that have been mixed together.

Step 4: In a medium bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and mashed bananas until combined.

Banana blueberry oatmeal batter in a bowl.

Step 5: Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula. Cover bowl with plastic wrap and allow batter to sit for 30 minutes at room temperature.

A muffin pan filled with banana blueberry oatmeal muffin batter.

Step 6: After 30 minutes, preheat the oven to 350F and line a cupcake or muffin pan with 12 paper liners. Over fill each liner with the muffin batter.

A muffin pan filled with banana blueberry batter topped with streusel.

Step 7: Top with oat streusel.

Baked banana blueberry oatmeal muffins in muffin pan.

Step 8: Bake at 350F for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.

Expert Baking Tips

  • Properly measure your flour. I recommend using a food scale to ensure you have an accurate measurement of ingredients, especially for the flour. If do not have a food scale, spoon your flour into a measuring cup and level it off with the back of a butterknife or a flat edge. Avoid scooping directly into the flour container. Doing so will compact the flour in the cup and you will inadvertently add more flour to your recipe than needed.
  • Use room temperature ingredients. Room temperature ingredients lead to a smooth batter, ensures your batter mixes evenly, and traps air allowing the muffins to rise. Room temperature batter also allows the heat of the oven to evenly bake the muffins.
  • Don’t overmix the batter. Muffins are essentially a quickbread and rely on leavening agents to rise. Unlike cake or cupcakes which rely on the creaming method to rise. When utilizing the quickbread method, as soon as the wet and dry ingredients are combined stop mixing. This decreases the chance of overworking the gluten in the batter which in turn will create a light and fluffy muffin. Furthermore, the leavening agents react once the wet ingredients are added to the dry. Taking care when mixing the batter will ensure you do not disrupt this reaction. Mix just until combined or you will run the risk of deflating the batter.
  • Overfill your liners. Filling the muffin liners higher than the top of the muffin cup will give you tall, bakery style muffins!!
  • Rest your batter. Finally, you may be temped to bake these right away but resting the batter gives the leaveners more time to activate in the liquid. This allows the batter to lift before going into the oven.

Recipe FAQs

Is it better to use fresh or frozen blueberries for muffins?

Fresh, organic blueberries are best for this recipe. Thoroughly wash your blueberries and allow them to dry on a paper towel. This ensures your blueberries are dry and do not add extra liquid to the batter. If using frozen blueberries, add them straight to the batter and do not thaw. Thawing causes the juices to bleed more into the muffin, coloring them purple. Due to the extra moisture from frozen blueberries, the muffins will have bake for a longer time. About an extra five minutes. They also may not rise as tall.

How do you keep blueberries from sinking to the bottom of a muffin?

To keep blueberries from sinking, toss them into your flour mixture once they are dry. The flour will coat the blueberries and prevent them from sinking to the bottom as the muffins bake.

Can they be made gluten free?

I haven’t tested this recipe with gluten free flour but if you want to make these muffins gluten free, I suggest replacing the all purpose flour with a good quality gluten free flour cup for cup.

What is the secret to fluffy muffins?

The addition of buttermilk, over ripe bananas, and brown sugar help these muffins achieve their moist, super fluffy texture.

How do I get more lift in my muffins?

Along with the leavening agents, resting the batter for 30 minutes at room temperature before baking allows the batter to lift before going into the oven. Gently scoop the batter into the muffin cups so you do not deflate the batter. Be sure to fill the muffin liners to the brim with batter and place the pan in the oven as soon as possible to ensure the batter does not deflate.

Half of a banana blueberry oatmeal muffin on a muffin wrapper.

Storage

After the banana blueberry oatmeal muffins have cooled, store them in an air tight container at room temperature for 2 days. However, they should last for up to 5 days if kept in the refrigerator. To reheat, place them in the microwave and heat for 10 seconds.

Freezing

After the muffins have cooled, simply wrap them in plastic wrap and store them in a freezer safe container for up to 1 month. To defrost, thaw at room temperature for 1 to 2 hours. After defrosting, reheat in the microwave for about 10 seconds.

More Quickbread Recipes

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

A banana blueberry oatmeal muffin on a small white plate.
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5 from 3 votes

Easy Banana Blueberry Oatmeal Muffins

These banana blueberry oatmeal muffins taste just like banana bread but with a fresh burst of blueberries in every bite!! The are moist, super flavorful, easy to make, and topped with the most decadent oat streusel.
Prep Time15 minutes
Cook Time22 minutes
Resting Time30 minutes
Total Time1 hour 7 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: banana muffins, blueberry muffins
Servings: 12 muffins
Calories: 265kcal
Author: Lauren Caras

Ingredients

Oat Streusel

  • 1 cup (125 g) All-purpose flour
  • 1/4 cup (20 g) Old-fashioned oats
  • 1/8 teaspoon Salt
  • 1/2 cup (110 g) Light brown sugar packed
  • 3 tablespoons (36 g) Granulated sugar
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Ground cinnamon
  • 1/2 cup (113 g) Unsalted Butter melted

Banana Blueberry Oatmeal Muffins

  • 3/4 cup (94 g) All-purpose flour
  • 2 cups (180 g) Old-fashioned oats
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/3 cup (76 g) Unsalted butter melted and cooled
  • 2 large Eggs room temperature
  • 2/3 cup (147 g) Light brown sugar packed
  • 1/2 cup (120 g) Buttermilk room temperature
  • 1 cup (227 g) Bananas 3 medium bananas mashed
  • 1 1/2 cup Fresh blueberries
  • 2 teaspoons Pure vanilla extract

Instructions

Oat Streusel

  • In a small bowl, mix the flour, 1/4 cup rolled oats, sugars, spices, and salt.
    1 cup (125 g) All-purpose flour, 1/4 cup (20 g) Old-fashioned oats, 1/8 teaspoon Salt, 1/2 cup (110 g) Light brown sugar, 3 tablespoons (36 g) Granulated sugar, 1/4 teaspoon Ground ginger, 1/4 teaspoon Ground cinnamon, 1/2 cup (113 g) Unsalted Butter
  • Melt the butter and pour over the flour-oat mixture. Use a fork to mix until combined. Place bowl in the refrigerator while you prepare the muffin batter.

Banana Blueberry Oatmeal Muffins

  • Process 2 cups of rolled oats in a food processor until it reaches a flour like consistency.
  • In a large bowl, whisk together 2 cups of the processed rolled oats, flour, light brown sugar, baking powder, baking soda, salt, and spices. Carefully add in blueberries and mix to coat. Set aside.
    3/4 cup (94 g) All-purpose flour, 2 cups (180 g) Old-fashioned oats, 2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt, 1/2 teaspoon Ground cinnamon, 1/4 teaspoon Ground ginger, 2/3 cup (147 g) Light brown sugar, 1 1/2 cup Fresh blueberries
  • In a medium size bowl, whisk together melted butter, buttermilk, mashed banana, eggs, and vanilla extract. Mix until smooth.
    1/3 cup (76 g) Unsalted butter, 2 large Eggs, 1/2 cup (120 g) Buttermilk, 1 cup (227 g) Bananas, 2 teaspoons Pure vanilla extract
  • Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until combined and you can no longer see the flour streaks. Be careful not to overmix.
  • Cover the bowl with plastic wrap and allow the batter to rest for 30 minutes at room temperature.
  • After 30 minutes, preheat the oven to 350F and line a muffin or cupcake pan with 12 paper liners.
  • Using an ice cream scoop, carefully scoop the fluffy muffin batter into the paper liners, taking extra care not to deflate the batter. Overfill each liner to the top.
  • Remove streusel from refrigerator. Using your hands, break apart any large clumps of streusel and sprinkle large heaps on top of the muffin batter.
  • Bake muffins for 20 to 22 minutes, until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • Remove the muffins and let them cool in the pan on a cooling rack for 10 minutes. Then, carefully transfer each muffin to a cooling rack.
  • Let muffins cool for an additional 10 minutes before enjoying. The are best served warm!!

Notes

Properly measure your flour!! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe. This in turn will lead to dry and dense muffins. For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup. I recommend you use a scale to measure your dry ingredients. 
Storage: Once the muffins have cooled completely, store in an airtight container at room temperature for up to three days or refrigerate for up to a week. 
Is it better to use fresh or frozen blueberries for muffins? Fresh, organic blueberries are best for this recipe. If using frozen blueberries, add them without thawing beforehand. Using frozen blueberries will also add more water to the batter.  Due to the extra moisture from the frozen blueberries you will need to bake them for an extra five minutes. Please note that they may not rise as tall. 
How do you keep blueberries from sinking to the bottom of the muffin? To keep blueberries from sinking, coat them in the flour mixture.  This will prevent them from sinking to the bottom as the muffins bake. 
Do I have to rest the batter? Resting the batter for 30 minutes prior to baking the muffins will help lift the muffin batter creating those bakery style domes we all love. If you don’t have enough time to let your batter rest, you can scoop the muffins and bake them right after mixing. Just note that the muffins may not rise as tall. 

Nutrition

Serving: 1muffin | Calories: 265kcal | Carbohydrates: 38.9g | Protein: 5.5g | Fat: 7.5g | Saturated Fat: 3.9g | Cholesterol: 46mg | Sodium: 211mg | Potassium: 215mg | Fiber: 2.5g | Sugar: 13.5g | Calcium: 73mg | Iron: 2mg

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Double Chocolate Cinnamon Bundt Cake

This Double Chocolate Cinnamon Bundt Cake is chocolate decadence at its best!! Moist, rich, and topped with the most irresistible coffee ganache, this bundt is a chocolate lovers dream!!

straight on shot of double chocolate cinnamon bundt cake on cake plate on gray surface

It’s time to dust off those bundt pans and get ready to bake the most decadent chocolate bundt you will ever make in your life!! No joke, this double chocolate bundt cake is bursting with intense chocolate flavor that will leave you craving for more. Trust me when I say it was so good that I made it twice in one week….and it was demolished both times. If you are a chocolate fiend like me, you understand.

The holidays are right around the corner. Even though peppermint, eggnog, cranberry, and gingerbread are considered the holiday major players, chocolate will always rule in my book. Your holiday table will most definitely need a dessert, so let this cake be the star of the show!! This chocolate dream is filled with a burst of warm cinnamon, a hint of espresso, and topped with a silky smooth coffee ganache. The perfect combination of flavors combined with a melt in your mouth moist crumb, take this cake from basic to out of this world!!

overhead shot of double chocolate bundt cake on cake plate on gray surface

Ingredients for the ultimate chocolate bundt cake

  • Cocoa powder – To get those rich chocolate notes, I used Rodelle Dutch process cocoa powder. Dutch process cocoa is darker in color and more mellow in terms of flavor. Be sure to sift your cocoa powder prior to mixing it with your dry ingredients to ensure it blends in smoothly with the batter.
  • Buttermilk – Buttermilk adds moisture to ensure a tender crumb which helps keep our cake super moist. I recommend using whole buttermilk.
  • Instant espresso powder – Coffee and chocolate were made for each other. Espresso powder helps to enhance the flavor of the chocolate leading it to develop an even deeper flavor profile. If do not have any espresso on hand, feel free to use strong coffee instead.
  • Cinnamon – I absolutely love cinnamon and chocolate together. Its warm, aromatic flavor enhances the subtle bitterness of the cocoa powder without taking over.
  • Vanilla – To enhance the boldness of flavor. Plus, everything tastes better with a dash of vanilla extract!!
cake batter in gold bundt pan on gray surface

How to make double chocolate bundt cake

This moist chocolate bundt cake recipe is a baker’s dream. Not only does it require few ingredients but it also easy to put together and takes no time to bake.

  1. First, start by prepping your bundt pan and preheating your oven to 350 degrees.
  2. In a large bowl, whisk together your dry ingredients.
  3. Cream your butter and sugar together until pale and fluffy. The goal is to to make sure air bubbles are being incorporated into the cake mixture. These air bubbles will expand and help leaven the cake batter.
  4. Next, add your room temperature eggs one at a time, being sure to incorporate each one before adding the next.
  5. Add vanilla.
  6. Add flour mixture alternatively with buttermilk, beginning and ending with the flour mixture.
  7. Finally, add espresso to hot water. Make sure espresso is fully combined with the hot water before slowly adding it to the cake batter.
  8. Spoon the batter into the prepared bundt pan and tap it firmly on the countertop to get rid of any air bubbles. This cake will take 45 to 50 minutes to bake, mine was ready in 45 minutes. You will know your cake is done when it springs back when pressed and a toothpick inserted in the middle comes out clean.
close up view of chocolate bundt cake without glaze on cake plate on gray surface

How to make coffee ganache

This easy chocolate ganache is so simple to make and only takes four ingredients!! Chocolate ganache is simply equal parts chocolate and heavy whipping cream. These simple steps will ensure you get the perfect ganache every time!!

  1. Start by chopping your chocolate. It is important to chop your chocolate in small pieces to ensure they melt evenly when adding the warm cream. The finer you chop the chocolate, the faster it will melt with the cream.
  2. Warm the heavy cream. I prefer to warm the cream over the stove rather than the microwave. Heat the cream on the stove until you see tiny bubbles around the edges of the pot. If you heat the cream until it is boiling, then the cream is too hot and can burn the chocolate. Once you see tiny bubbles, remove the cream from the heat and pour it immediately over the chocolate. One tablespoon of coffee is added with the cream prior to simmering.
  3. Allow the mixture to sit. After adding the cream, allow the chocolate mixture to sit for 10 minutes before stirring. Allowing the chocolate to sit in the warm cream will help it soften and eventually melt. After the chocolate has melted, use a rubber spatula and slowly stir until smooth. Using a rubber spatula instead of a whisk will ensure you don’t end up with lots of tiny air bubbles in your ganache.
  4. Use immediately. After making your ganache, you want to use it immediately. The longer you wait, the more it will set and will no longer be pour-able. To create the perfect drip, drizzle your ganache on the top center of your bundt cake allowing the glaze to slowly drip down the sides.

To get the best ganache results, I recommend using high quality semi-sweet chocolate baking bars. I used Valrhona 56% Caraque chocolate bars. Ghirardelli is also a go to brand. Avoid using chocolate chips if possible.

Tips for creating the perfect bunt cake

Bundt cakes can be quite intimidating. I think we have all had anxiety when it is time to turn the cake out of the pan!! It’s time to put those bundt pan jitters in their place and start making the perfect bundt every time.

Room temperature ingredients. In order to make sure our ingredients come together and create a harmonious emulsion they need to be at room temperature. If your ingredients are not at room temperature, your batter will begin to curdle. Set your butter, buttermilk, and eggs on the counter an hour prior to baking.

Prep your bundt pan. Prepping your bundt pan is quintessential in ensuring a perfect bake. No one wants to go through the trouble of making a bundt cake only to have half of it stuck to the pan. I like to use Baker’s Joy baking spray with flour.

DO NOT OVER MIX!! – Over mixing your batter once the flour has been added promotes more gluten formation which will ultimately result in a tougher cake. Only mix until you no longer see streaks of flour or buttermilk. I like to take a large spatula and do at least 10 strokes by hand to make sure everything is incorporated after mixing. You don’t want to see flour at the bottom of your mixing bowl!!

How long do you wait to flip a bundt cake? Only allow your cake to rest in the cake pan for 10 minutes. Any longer, the the cake will continue to cool making it harder to release from the cake pan. Invert your cake onto a wire rack and allow it to cool completely.

straight on shot of sliced chocolate bundt cake on cake plate on gray surface

How to store Double Chocolate Cinnamon Bundt Cake

This cake will stay moist for days thanks to the addition of buttermilk. If you manage to have any leftovers, they can be stored in an air tight container at room temperature for up to four days. Always remember that when you cut cake, it will start to loose moisture so don’t wait too long to eat it!!

Can chocolate bundt cake be frozen? You can definitely freeze this chocolate bundt cake!! Wrap the slices in plastic wrap then aluminum foil. When you are ready to serve, allow the cake to come to room temperature then glaze. If you’re feeling extra sassy, serve with an extra large scoop of vanilla ice cream!!

slice of double chocolate cinnamon bundt cake on white plate with silver fork on gray surface

Do your holiday table a favor and make this Double Chocolate Cinnamon Bundt Cake. I truly hope you love it as much as I do!!

PS: If you do happen to make this cake and love it, I’d love to hear about it. Leave a comment below!!

Craving more chocolate goodness? Check out these recipes:

Old Fashioned Cocoa Cola Cake Recipe

Chocolate Chip Toffee Cookies

Banana Cake with Fig Jam and Mocha Buttercream

Print Recipe
5 from 1 vote

Double Chocolate Cinnamon Bundt Cake

This Double Chocolate Cinnamon Bundt Cake is chocolate decadence at its best!! Moist, rich, and topped with the most irresistible coffee ganache, this bundt is a chocolate lovers dream!!
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate ganache recipe, double chocolate bundt cake, easy chocolate bundt cake, moist chocolate bundt cake recipe, the ultimate chocolate bundt cake
Servings: 16 slices
Calories: 386kcal
Author: Lauren Caras

Equipment

  • 15 cup bundt pan

Ingredients

  • 1 cup unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 cup high quality dutch-processed cocoa powder sifted
  • 1 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk room temperature
  • 1 cup boiling water
  • 1 teaspoon instant espresso powder

Coffee Ganache

  • 6 oz semi-sweet chocolate
  • 6 oz heavy whipping cream
  • 1 tablespoon strong coffee
  • 1/2 teaspoon vanilla extract

Instructions

Double Chocolate Cinnamon Bundt Cake

  • Preheat oven to 350 degrees Fahrenheit and spray a 15 cup bundt pan with nonstick baking spray with flour.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of the stand mixer fitted with the paddle attachment, beat butter and sugar until pale and creamy, about 4-5 minutes.
  • Add eggs one at a time, beating well after each addition. Add vanilla.
  • With the mixer on low, alternate flour mixture with buttermilk in three additions beginning and ending with the flour mixture. Mix each addition until just combined, scraping down the sides as necessary. Be careful not to overmix.
  • Dissolve espresso powder in boiling water and with mixer on low, slowly pour into cake mixture and mix until combined.
  • Pour cake mixture into prepared pan. Tap pan sharply on counter to reduce air bubbles. Bake for 45-50 minutes, until tester inserted in the center comes out clean and cake springs back to touch. Cool in pan on wire rack for 10 minutes. Invert cake on wire rack and cool completely.

Coffee Ganache

  • Place finely chopped chocolate into medium heat proof bowl.
  • Add heavy cream and 1 tablespoon of coffee to small saucepan and heat over medium heat until it begins to gently simmer. Heat only until you see tiny bubbles of cream around the edges of the pan. Do not allow cream to come to a rapid boil.
  • Pour cream over chocolate and let it sit for 1 to 2 minutes.
  • Add 1/2 teaspoon of vanilla extract. Using a rubber spatula, slowly mix until completely combined and chocolate has melted. Pour coffee ganache over cooled cake. Be sure to use your ganache as soon as you make it. The longer you wait, the more it will thicken and will no longer be pour-able. Allow ganache to set before serving.

Notes

Did you make this recipe?
Be sure to tag vintage_confections on Instagram!!

Nutrition

Serving: 1slice | Calories: 386kcal | Protein: 4.1g | Fat: 17.9g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 342mg | Potassium: 130mg | Fiber: 2g | Sugar: 38.3g | Calcium: 37mg

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Pumpkin Bread with Streusel Topping

This moist pumpkin bread with streusel topping has everything you need to create the perfect classic fall loaf. Tender, perfectly spiced cake, with a crunchy and sweet brown sugar streusel, pumpkin bread never looked so good!!

stack of pumpkin bread on wood surface

Its finally fall and baking season is officially in full swing!! As soon as October hits, my mind is instantly filled with the bounty of fall produce and all of the comforting breads and cakes I can’t wait to bake. And what would fall be without the a comforting slice of warm pumpkin bread?

OK I am going to be perfectly honest here…. I’ve never really been a pumpkin girl. I KNOW, I KNOW, how can that be? Sweet potatoes have always been my first love. But the combination of brown sugar, warming spices, and that epic streusel made me quickly change my mind. This pumpkin bread recipe is super easy and dare I say it moist!! Made with simple ingredients, it still has that has that classic taste you know and love with a little something extra… a perfectly spiced brown sugar streusel. Need I say more? This pumpkin bread will be you new fall necessity!!

sliced pumpkin bread on wood surface

Ingredients for pumpkin bread with brown sugar streusel topping

With so many pumpkin recipes out there, how can you know that this one is the right one for you? I tested this pumpkin bread multiple times to make sure it was just right. Even though it may seem simple, pumpkin bread can be quite tricky to get right the first try. Pumpkin is generally bland, so adding the right amount of sweetness and warming spices is key to ensure you come out with a perfectly flavorful loaf.

Many recipes make the mistake of adding too much sugar so you’re left with a quick bread that is way too sweet with no hint of pumpkin or spice. After a couple tries, I finally came up with the perfect combination of sugar and spice. This harmonious combination not only adds depth of flavor but also allows the pumpkin to be the star of the show.

Key ingredients you’ll need:

  • Melted butter – Many recipes use oil, but butter will also ensure a perfectly moist bread. I prefer using butter over oil because butter provides such a wonderful flavor and gives this bread amazing texture.
  • Pumpkin – This pumpkin bread is full of cozy fall vibes!! Make sure you are using pumpkin puree and not pumpkin pie filling. There is a huge difference. Pumpkin puree contains mashed pumpkin only. No added sweeteners or spices. Pumpkin pie filling is mashed pumpkin blended with spices and sweeteners. We want to be able to control the amount of sweetness of our bread. Farmer’s Market is my favorite brand of pumpkin puree but feel free to use whichever brand you have on hand. The key is to make sure pumpkin is the only ingredient listed.
  • Granulated sugar/Brown sugar – This sugar combo adds sweetness to our bread without making it too sweet. It is used not only in the bread but also in the streusel topping!! I used light brown sugar but feel free to use dark brown if that is all you have on hand.
  • Sour cream – I love using sour cream in my desserts. Sour cream provides richness and moisture.
  • Warming spices – This combination of warming spices takes this bread from bland to flavor town. Instead of using pumpkin pie spice, I created my own spice blend of ground cinnamon, ginger, nutmeg, and clove to make sure you get the perfect blend of fall in every bite.
pumpkin bread batter in silver bowl on grey surface

How to make pumpkin bread with streusel topping

  1. Melt the butter before mixing the dry ingredients. You can either melt the butter in the microwave in 10 second increments or on the stove.
  2. Next, in a medium size bowl, whisk together dry ingredients and set aside.
  3. Beat eggs and sugar until pale and creamy.
  4. Slowly pour in melted butter and mix until combined.
  5. Stir in pumpkin.
  6. Stir in vanilla extract.
  7. Add flour mixture alternatively with the sour cream mixture.
  8. Pour into prepared pan and sprinkle with streusel mixture.
  9. BAKE!!

How to make streusel topping

Making streusel is foolproof and only takes a few ingredients and even fewer steps!! Making the streusel is the first step in this recipe since it will need time to chill in the fridge while you prep your other ingredients.

  • In a small bowl, whisk together flour, sugars, and warming spices. Using a pastry cutter, a fork, or your hands, work room temperature butter into the flour mixture until combined. I like to cut the butter while it is still cold and then allow it to come to room temperature. Cubing the butter will help it to combine evenly with the flour mixture.
  • Once combined, I like to take handfuls of streusel and squeeze it together then break it apart. This will ensure you get nice big chunks of streusel.
  • Once streusel is combined, refrigerate until ready to use.
  • When adding to the top of the batter, be sure to gently press it down a little. Doing this will help your streusel stay on your bread and not fall off while cutting it.

Tips for making moist pumpkin bread

  1. Always number one on my list is do not over bake. Over baking your bread will make it dry. In order to ensure your oven is the right temperature, I suggest purchasing a oven thermometer. Not every oven heats the same so it is important to make sure you are baking at the right temperature. This loaf takes 50 to 60 minutes to fully bake. My pumpkin bread was done at 50 minutes.
  2. How do I know when my pumpkin bread is done baking? The best way to check to see if your pumpkin bread is done is check 10 minutes before it is done. Insert a toothpick in the middle of the bread. If the toothpick comes out with wet batter, continue baking. If it has a dome top and the toothpick in the center comes out with only a few moist crumbs, it is ready. The streusel should also be light and golden brown in color.
straight on shot of pumpkin bread with streusel topping on wood surface

How to store

If you manage to have a little left over pumpkin bread, you can store it tightly wrapped in an airtight container for four days. Or you can store it in the fridge. Just know that once it has been cut, the bread will start to lose moisture and dry out so I do not recommend slicing it until you are ready to eat it. I love enjoying this bread slightly warm with a pat of butter!! Ugh I am drooling already!!

Can you freeze pumpkin bread

If you would like to save your bread for later, you can freeze the entire loaf. Wrap the bread in plastic wrap then foil and place it in a large plastic bag in the freezer for up to 3 months. When ready to eat, defrost the bread at room temperature and microwave for 10 to 15 seconds.

FAQ’s

Why is my pumpkin bread dry?

Chances are you over baked your loaf. Begin to check your bread 10 minutes before it is time to come out of the oven. Remember, if the toothpick comes out clean or with a few moist crumbs, its ready.

Also, make sure to not over mix your batter. Mix until the flour is just combined and there are no white streaks.

What can I substitute for sour cream?

If you are low or do not have any sour cream on hand, plain full fat yogurt should do the trick.

Can I add nuts?

Of course you could most definitely add nuts!! I prefer to enjoy this bread without any added nuts, but if you wish to add them please do!! This loaf is customizable so add what you wish. 1/2 to 1 cup of pecans or walnuts would be perfect.

Can I add a glaze?

I like to enjoy this cake unadorned, but if you fancy a glaze, I am here for it!! Try my maple glaze!!

overhead shot of slice of pumpkin bread with streusel

Now that you have all the tools to make the best pumpkin bread, go forth and bake until your heart’s content!! Your friends, family, and most importantly your tummy will thank you!!

Looking for more fall desserts check out these recipes:

Cinnamon Swirl Apple Bread

Pumpkin Spice Bundt Cake with Maple Glaze

Sour Cream Coffee Cake with Spiced Streusel

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Pumpkin Bread with Streusel Topping

This moist pumpkin bread with streusel topping has everything you need to create the perfect classic fall loaf. Tender, perfectly spiced cake, with a crunchy and sweet brown sugar streusel, pumpkin bread never looked so good!!
Prep Time20 minutes
Cook Time50 minutes
Total Time2 hours 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: best pumpkin bread recipe, pumpkin bread, pumpkin bread recipe, pumpkin bread recipe easy, pumpkin bread with streusel topping, simple pumpkin bread recipe
Servings: 12 slices
Calories: 325kcal
Author: Lauren Caras

Equipment

  • 9 x 5 loaf pan

Ingredients

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter room temperature and cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger

Pumpkin Bread

  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, melted
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tablespoon vanilla extract
  • 1 cup pure pumpkin puree
  • 1/2 cup sour cream room temperature

Instructions

  • Pre heat oven to 350 degrees and line the long side of a 9 x 5 loaf pan with parchment paper. The parchment paper should make a sling and hang off the sides of the pan for easy removal.
  • In a small saucepan, melt butter over medium heat. Alternatively, place butter in a microwave safe bowl and microwave until melted.
  • For the streusel, in the small bowl, whisk together flour, both sugars, and spices. Using a pastry blender or your fingers, work the butter into the flour mixture until it forms a crumble and holds together. Place in refrigerator until ready to use.
  • Meanwhile, in a large bowl, whisk together flour, baking soda, baking powder, spices, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and both sugars on medium speed until pale yellow, about 2 – 3 minutes.
  • With the mixer on low, slowly add melted butter and mix until evenly combined. Butter should be slightly warm, not hot to the touch. Next, add pumpkin puree and vanilla extract and mix until combined.
  • With the mixer on low, add flour mixture alternatively with the sour cream, beginning and ending with the flour mixture. Flour mixture should be added in 3 additions and sour cream in 2. Mix until just combined after each addition, being careful not to over mix. Before adding batter to prepared pan, stir one final time with a large spatula. Make sure to scrape the bottom and sides of the bowl to ensure all the flour is incorporated.
  • Pour batter into prepared loaf pan.
  • Using your hands or spoon, sprinkle streusel over the batter. Be sure to cover the entire loaf with streusel mixture.
  • Bake for 45 to 50 minutes until golden brown (mine was ready in 50 minutes) and cake tester inserted into the center comes out clean. The bread should have a dome shape and the streusel should be golden brown. Be careful to not overbake. Allow bread to cool in pan on wire rack for 10 minutes then using the parchment sling, lift bread out of pan and place onto wire rack. Let bread cool completely before slicing.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections on Instagram!!

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 45.1g | Protein: 4.3g | Fat: 14.7g | Saturated Fat: 8.9g | Cholesterol: 62mg | Sodium: 454mg | Potassium: 137mg | Fiber: 1.5g | Sugar: 23.3g

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Cinnamon Swirl Apple Bread

Packed with sweet honeycrisp apples, a cinnamon sugar swirl center, and adorned with a crunchy walnut sugared top, this moist Cinnamon Apple Swirl Bread brings all the best fall flavors!!

sliced cinnamon apple swirl bread with walnuts on white surface

This Cinnamon Swirl Apple Bread is the perfect introduction to fall!! Hot and sticky summer has finally given way to cool and golden kissed autumnal days. And I personally could not be more excited!! Not only do we get to wrap ourselves in chunky sweaters and gorge ourselves on sugar, spice, and everything nice but also, we get to enjoy the bounty of all that fall produce has to offer. Now people usually like to steer towards pumpkin and there is certainly nothing wrong with that. For me, I am jumping on the apple train.

This cinnamon apple quick bread is super easy and packs a flavorful fall punch. Light and fluffy cake studded with grated apples, a crunchy and sweet walnut and cinnamon sugar top, and the best part? that delicious cinnamon swirl. Perfect for breakfast or a little something sweet after dinner, this fall flavor bomb is sure to make your day all the more sweeter.

overhead view of cinnamon swirl apple bread on marble surface

Ingredients for Cinnamon Swirl Apple Bread

  • Unsalted Butter – Melted butter not only adds fat but moisture and flavor. Plus it helps give the bread amazing texture. Many recipes call for oil which would also work in this recipe. With that being said, I prefer the all that wonderful butter flavor as compared to oil in this recipe.
  • Sour Cream – Sour cream ensures we have a moist and rich bread.
  • Milk – Milk works with sour cream to help moisten the batter.
  • Apples – You cant have apple bread without apples. Any baking apple will do in this recipe but Honeycrisp apples are star in this recipe.
  • Light Brown Sugar and Cinnamon combo – This match made in heaven combine to not only create that delicious cinnamon sugar swirl but that sweet crunchy top.
  • Granulated Sugar – Granulated sugar adds sweetness and flavor. It also caramelizes when heated which helps promote browning.
  • Walnuts – Toasted walnuts are totally optional, especially if you have kids who like my son are totally against nuts in desserts. I love the extra crunch the walnuts provide. Plus they are the perfect accompaniment to apples.
sliced and whole red apples, cinnamon sticks, and leaves on white surface

What are the best apples to use in Cinnamon Swirl Apple Bread?

There are many great baking apples out there and it can be difficult to choose which apple is best for your recipe. Granny Smith, Braeburn, and Fugi are all great choices. But it all depends on the flavor and sweetness you want to convey in your recipe. For this apple bread, I decided to go with Honeycrisp apples. Honeycrisp apples are not only sweet and tart but also crisp. They go perfectly with cinnamon hold a nice firm structure in the bread. Honeycrisp also hold up well in high heat when baking.

Many recipes use chunks or slices of apples. I decided to grate the apples for this recipe based on two reasons. One, grated apples help keep the apple bread super moist. Using apple chunks will completely change the texture of the bread. Grated apples will also add great flavor and sweetness. And two, I do not like the look of chopped fruit in desserts. Personal problem I know.

How to make moist Cinnamon Apple Bread

Now that we have our apples and we know how to use them (team grated apple all the way) lets break down how to make the best fall apple bread.

1. First, in a small bowl mix together the light brown sugar and ground cinnamon.
2. Melt the butter before mixing the dry ingredients. You can either melt the butter in the microwave in 10 second increments or on the stove.
3. Combine sour cream and milk.
4. Next, in a medium size bowl, whisk together dry ingredients and set aside.
5. Beat eggs and sugar until pale and creamy.
6. Slowly pour in melted butter.
7. Add flour mixture alternatively with the sour cream mixture.
8. Grate apples until you reach 1 cup and add them to the batter.
9. Pour half of the batter into a prepared 9 x 5 pan. Sprinkle with cinnamon sugar mixture. Then pour the remaining batter on top of the cinnamon sugar mixture. Sprinkle with remaining cinnamon sugar. Now if you are using walnuts, which but the way are totally optional, gently press into the top the cinnamon sugar mixture.
9. BAKE!!

  • Fold grated apples into batter
  • Pour 2 cups of batter into prepared pan
  • Sprinkle with cinnamon and sugar
  • Top with remaining batter, cinnamon and sugar, and walnuts

Tips for making the best cinnamon apple bread recipe

In order to keep your apples for oxidizing(aka brown city), it is best to grate them right before your add them to the batter.

After melting the butter, it will need some time to cool. I find it best to melt the butter first, then prep the dry ingredients.

Lastly, it is important to get rid of any air bubbles in the batter. This batter makes 4 cups of batter total. After adding the first two cups of batter to the prepared pan, firmly tap pan against the counter and repeat with remaining batter.

Can You Freeze Apple Bread

You can totally freeze this apple bread!! Allow the bread to cool completely to room temperature. Slice the bread and wrap the individual slices in plastic wrap and then foil. Alternatively, you can wrap the entire loaf in plastic wrap and then in foil. After wrapping, place bread in a ziploc bag. This bread will stay fresh for 3 months in the freezer. When ready to eat, unwrap bread and allow it to defrost to room temperature.

How to serve

I loveeeee enjoying this bread slightly warm. To warm, place the apple bread in the microwave for about 10 seconds. Its just as yummy at room temperature.

overhead view of a slice cinnamon swirl apple bread on white surface

How to store Cinnamon apple bread

To prevent your apple bread from drying out, it should be stored in an airtight container or wrapped tightly in plastic wrap. This bread will stay fresh for up to 3 days at room temperature. Though if your family is anything like mine, it will be gone the first day!!

Looking for more fall baking? Check out my Sour Cream Coffee Cake with Spiced Streusel

sliced cinnamon apple swirl bread with walnuts on white surface
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5 from 1 vote

Cinnamon Apple Swirl Bread

Packed with sweet honey crisp apples, a cinnamon sugar swirl center, and adorned with a crunchy walnut sugared top, this moist cinnamon apple quick bread brings all the best fall flavors!!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple cinnamon bread, apple cinnamon swirl bread, cinnamon apple bread recipe, cinnamon apple loaf, cinnamon apple quick bread, cinnamon apple swirl bread recipe, moist cinnamon apple bread
Servings: 12 servings
Calories: 289kcal
Author: Lauren Caras

Equipment

  • 9 x 5 inch loaf pan

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter 1 stick, melted
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 cup apples such as honeycrisp, grated
  • 1/2 cup walnuts toasted

Cinnamon Swirl

  • 1/3 cup light brown sugar packed
  • 1 1/2 teaspoon ground cinnamon

Instructions

  • Pre heat oven to 350 degrees and line the long side of a 9 x 5 loaf pan with parchment paper. The parchment paper should make a sling and hang off the sides of the pan for easy removal.
  • In a small saucepan, melt butter over medium heat. Alternatively, place butter in a microwave safe bowl and microwave until melted.
  • In a small bowl, mix cinnamon and brown sugar until evenly combined. Set aside.
  • In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside
  • In a medium size bowl, mix together sour cream and milk. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on medium speed until pale yellow, about 2 – 3 minutes.
  • With the mixer on low, slowly add melted butter and mix until evenly combined. Stir in vanilla extract.
  • With the mixer on low, add flour mixture alternatively with the sour cream mixture, beginning and ending with the flour mixture. Flour mixture should be added in 3 additions and sour cream mixture in 2. Mix until just combined after each addition, being careful not to over mix. Add grated apples to the batter and gently fold with a rubber spatula until evenly incorporated.
  • Pour 2 cups of batter into prepared pan and firmly tap pan on counter to get rid of air bubbles. Sprinkle with half of cinnamon sugar mixture. Spoon remaining batter over top of cinnamon sugar mixture followed by the remaining cinnamon sugar mixture. Gently press toasted walnuts on top of batter.
  • Bake for 45 to 50 minutes until golden brown (mine was ready in 50 minutes) and cake tester inserted into the center comes out clean. Allow bread to cool in pan on wire rack for 10 minutes then using the parchment sling, lift bread out of pan and place onto wire rack. Let bread cool completely before slicing.

Notes

Did you make this recipe?
Be sure to tag @vintage_confections

Nutrition

Serving: 1slice | Calories: 289kcal | Carbohydrates: 37.1g | Protein: 5.2g | Fat: 14g | Saturated Fat: 6.7g | Cholesterol: 56mg | Sodium: 323mg | Potassium: 168mg | Fiber: 1.4g | Sugar: 19.4g | Calcium: 64mg | Iron: 1mg

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Texas Ranger Cookies (With Cornflakes!!)

These Texas Ranger Cookies are thick, super chewy, and pack an irresistible crunch. With old fashioned oats, pools of melty chocolate, and a super addictive cinnamon cornflake crunch, these cookies are just what your next sweet tooth needs!!

several texas ranger cookies on wooden surface

If there is one cookie you need in your cookie jar rotation its this one!! This Texas Ranger Cookie recipe checks all the boxes and then some:

Super thick? Check

Chewy? Check

Chocolate pools? Check

Irresistible cinnamon cornflake crunch (yep, you heard that right)? SUPER CHECK

How can you go wrong with a cookie that is buttery, crunchy, chewy and oh so chocolatey all at the same time? You just can’t my friends, you just can’t!!

Why are they called Ranger Cookies?

When they taste as good as they do, one could argue does it matter why they are called Ranger Cookies?!! Just give me those insanely chewy gooey centers and slightly crisp edges. I mean that’s all we really care about right? But with a little digging, you may find that it shares many similarities to another cookie – the Cowboy Cookie. Ranger Cookies differ in that they often contain cereal such as cornflakes or puffed rice cereal and dried fruit. Ranger Cookies are also thought to be originally created as energy snacks for cowboys, hikers, campers, and yep you guessed it, rangers.

ingredients for texas ranger cookies

Ingredients for Texas Ranger Cookies

So, what exactly are Ranger Cookies made of? Let’s break down all the ingredients shall we?!!

  • Muscovado – I know you are looking at your screen and asking yourself why muscovado? Why not just use brown sugar. If you wish to take that route, you totally could. Light brown sugar can be used in place of muscovado in this recipe. But my intention is to take this cookie from basic to out of this world. The rich, caramel notes that muscovoado imparts to baked goods transform them from ordinary to extraordinary. It works the same as regular brown sugar adding a rich, depth of flavor and moisture.
  • Granulated Sugar – Sugar adds sweetness and absorbs the liquid in the dough which slows down gluten development and helps provide those crisp edges.
  • Oatmeal – Old fashioned rolled oats not quick oats are the go to in this recipe and help give this cookie its chewy texture.
  • Cinnamon Cornflake Crunch – I am going to tell you the secret to making the best cookies ever!! Add this cinnamon cornflake crunch to every cookie recipe you bake from here on out. Am i joking? Of course…maybe. You could definitely add just regular old cornflakes but I wanted to take it a step further and really jazz them up a bit. All you need is a little bit of butter, brown sugar, cinnamon, and salt. Even better? they stay crunchy even after the cookies are baked!!
  • Chocolate – I love adding a bar of chopped chocolate to any baked good that requires it. There is just something about a chocolate pool I cannot resist. For this recipe, I used Valrhona 56 % cacao bittersweet chocolate bar and chopped it into medium sized chunks. You can also use a bag (12 oz) of mini chocolate chips. My favorite brands are Valhrona, Ghirardelli and Guittard.
  • Cream butter, both sugars, eggs, and vanilla
  • Add oatmeal and cornflake crunch
  • Mix in chopped chocolate
  • Scoop and roll cookie dough into even sized balls

How to make Ranger Cookies

Now we know the ingredients, lets break down how to make these bad boys.

  1. In a medium bowl, sift or whisk together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter and both sugars and mix until smooth.
  3. Add eggs and beat one at a time until combined. Beat in vanilla.
  4. Add in flour mixture and mix until mostly combined.  After adding flour mixture, add oatmeal and cornflake crunch and mix for 1-2 minutes. Add 2 cups of the chopped chocolate and mix on low until just combined being careful not to over-mix dough.
  5. Cover with plastic wrap and refrigerate for 1 hour to overnight.
  6. Scoop dough into balls (about 2 ½ tablespoons) and place 6 balls of dough onto a lined baking sheet, about two inches apart. Bake one sheet at a time until cookies have slightly gooey centers and golden brown edges.
  7. Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.

Cinnamon Cornflake Crunch

The cinnamon cornflake crunch can be made a day ahead. Simply combine crushed cornflakes, cinnamon, salt, and brown sugar to a medium size bowl. In a small saucepan, melt 4 tablespoons of unsalted butter and immediately add it to the cornflake mixture. Using a rubber spatula, mix cornflake mixture together until all the cornflakes are well coated. Spread onto a sheet pan lined with parchment paper and bake for 20 to 25 minutes until nice and toasty.

hand holding texas ranger cookie on parchment paper

Tips for making Ranger Cookie Dough

  1. Chill the dough – Chilling the dough not only prevents the cookies from spreading too much but also helps the flavors to develop. More importantly, it allows the gluten to relax ensuring you have a tender cookie.
  2. Measure your flour accurately – It is important to measure your flour accurately and have your cold ingredients at room temperature. Using too much flour will change the texture of the cookies making them dense. Fluff your flour with a fork first before spooning it into your measuring cup. Use the back of a butter knife to then level off the excess flour.
  3. Don’t over-mix!! – Over mixing will result in a dense cookie as well. Mix your dough until all the ingredients are just combined. When scooping the cookie dough, I like to use a 2 1/2 inch scoop. If you have a scale, you can also weigh your dough!! The dough should equal approximately 1.7 ounces.
  4. Don’t overbake – Under-baking cookies are the best to ensure those gooey centers. These cookies will take anywhere between 9 to 11 minutes to bake. Mine were done at 11 minutes. After removing them from the oven, those gooey centers will harden as they cool.

Recipe Variations

These Texas Ranger Cookies are totally adaptable to whatever ingredients you may have on hand. Some other variations include:

  • dried fruits (cranberries, raisins, blueberries)
  • nuts (pecans, walnuts)
  • or you can even use another crispy cereal such as crispy rice cereal

Can Ranger Cookie Dough be Frozen?

If you are not ready to bake your cookies, form cookie dough into balls and place them on a baking sheet. Freeze until the dough is solid then place balls into a freezer friendly container until ready to use. Add 2 to 3 minutes to your baking time.

close up of texas ranger cookie on wooden surface

How to store Texas Ranger Cookies

These cookies should be stored in a airtight container for up to five days. If you only need to bake a small amount, bake what you need then freeze the rest. You can freeze the dough for up to 3 months. This cookie dough can also be made a day in advanced and stored in the fridge. Just make sure the dough is covered tightly with plastic wrap until you are ready to bake.

texas ranger cookie on white plate on grey surface
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5 from 1 vote

Texas Ranger Cookies (With Cornflakes!!)

Thick and chewy, with an addictive cinnamon cornflake crunch, these Texas Ranger Cookies are the perfect treat to satisfy your sweet tooth!!
Prep Time45 minutes
Cook Time11 minutes
Total Time56 minutes
Course: Dessert
Cuisine: American
Keyword: ranger cookies, texas ranger cookie, texas ranger cookies with cornflakes
Servings: 33 cookies
Calories: 195kcal
Author: Lauren Caras

Equipment

  • Stand Mixer

Ingredients

  • 1 cup unsalted butter room temperture (2 sticks)
  • 1 cup granulated sugar
  • 1 cup light muscovado sugar packed
  • 2 eggs large
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups old fashioned rolled oats
  • 2 cups semi-sweet chocolate, chopped into large chunks (12 ounces)

Cinnamon Cornflake Crunch

  • 2 cups cornflakes
  • 4 tablespoons unsalted butter, melted
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Instructions

  • In a medium bowl, shift together flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy.
  • Reduce speed to low and add eggs one at a time beating well after each addition. Add in vanilla.
  • Add flour and mix until mostly combined.  Some flour streaks in dough are ok.
  • Add oatmeal and cornflake crunch. Mix on low until just combined being careful not to overmix dough. Overmixing the dough will result in dense cookies. Dough will be thick. Stir in chopped chocolate.
  • Cover with plastic wrap and refrigerate for 1 hour to overnight
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Scoop dough into balls (about 2 ½ tablespoons). If you have a food scale, dough should equal 1.7 ounces. Place 6 balls of dough onto the lined baking sheet, about two inches apart.
  • Bake one sheet at a time for 9-12 minutes until the edges are golden brown (mine were done at 11 minutes).  Cookies are better when they are slightly underbaked.  They should look slightly gooey in the center and will harden as they cool.
  • Remove from the oven and let cookies sit on baking sheet for 3-5 minutes before transferring cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days.

Cinnamon Cornflake Crunch

  • Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  • Place cornflakes into a medium size bowl and crush by hand until they are about half their size.
  • Add cinnamon, salt, and brown sugar to cornflakes and mix to combine.
  • Melt butter in a small saucepan over medium heat. Pour butter over cornflake mixture and stir to combine.
  • Pour the cornflake mixture onto a prepared baking sheet and bake for 20 to 25 minutes until golden brown and toasty
  • Allow the cornflake crunch to cool completely before using.

Notes

Did you make this recipe? 
Be sure to tag vintage_confections!!
 

Nutrition

Serving: 1cookie | Calories: 195kcal | Carbohydrates: 27.2g | Protein: 2.6g | Fat: 9.5g | Saturated Fat: 5.6g | Cholesterol: 25mg | Sodium: 154mg | Fiber: 1.5g | Sugar: 16.3g

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Blood Orange Cardamom Bundt Cake

Give Spring the welcome it deserves with this Blood Orange Cardamom Bundt Cake!! Super rich, lightly spiced, and bursting with citrus flavor, this bundt is the perfect way to celebrate the arrival of Spring!!

45 degree photo of sliced blood orange bundt cake with two glasses of milk on gray surface

Blood Orange Cardamom Bundt Cake

Spring is in the air. Which for me means we are slowly inching our way out of the winter fog and into the fresh Spring air. I don’t know about you, but whenever Spring comes, I start to crave all things light and citrus. Enter this blood orange cardamom bundt cake. Citrusy blood orange combines with floral cardamom and rich, tangy sour cream. This cake screams welcome Spring in all the best ways.

Blood oranges are only in season for a short period of time, so whenever I see them in the grocery store, I make sure to buy multiple bags. I mean who can resist that beautiful red, orange skin? They are slightly tart and wonderfully sweet. I could not let the season go by without baking with these beauties.

This cake is everything a bundt cake should be. It has a perfectly moist crumb, a citrus flavor profile that would knock anyones’ socks off, and the right amount of sweetness that will have you craving it all day long.

whole and sliced blood oranges with small bowl filled with cardamom and empty vases on gray surface

Ingredients needed to make Blood Orange Cardamom Bundt Cake

Butter – I used unsalted butter in this recipe but feel free to use salted instead. If you do use salted butter, make sure to omit the salt when mixing your dry ingredients.

Eggs – Eggs play such a vital role in pound cakes. Not only do they provide richness and structure but also flavor.

Sugar – I used granulated sugar to sweeten this cake.

Blood orange juice and zest – The star of the show next to cardamom!! I used 1/4 cup of blood orange juice and 2 tablespoons of blood orange zest. If you want more blood orange flavor, you can always increase the amount of zest.

Sour cream – Sour cream adds moisture and a subtle tang. I always use full fat sour cream when baking bundt cakes to ensure a light and fluffy cake.

Flour – I used all purpose flour in this recipe.

Ground Cardamom – When I first tested this cake, I added 1 1/2 teaspoon of ground cardamom which completely overpowered the cake. This cake is supposed to be a harmonious blend of both blood orange and cardamom. I wanted both of the flavors to stand out, not one overpowering the other. I found that with only adding 3/4 teaspoon, you can still get that light, floral spice without overwhelming the cake. Feel free to up the cardamom if you feel like you need a little more spice.

Vanilla Extract – Vanilla extract blends perfectly with both the cardamom and blood orange.

whole blood orange cardamom bundt cake on cake place on gray surface

How to make Blood Orange Cardamom Cake

First things first, ensure all of your ingredients are room temperature before starting. I like to set my eggs and butter out on the counter for at least an hour before I start making my batter.

  1. Pre heat your oven to 325 degrees Fahrenheit and grease your 15 cup bundt pan liberally with baking spray with flour and set aside . Alternatively, you can butter and flour your pan.
  2. Zest your blood oranges until you get two tablespoons of zest. This will also be a good time to go ahead an juice your oranges as well. You will need 1/4 cup juice for the cake, 1/2 cup for the simple syrup, and 3 tablespoons for the glaze.
  3. In a large bowl, sift together all of your dry ingredients and set aside.
  4. Cream your butter, sugar, and zest together for 7 minutes. I know that may seem like a long time but the goal is to make sure air bubbles are being incorporated into the cake mixture. These air bubbles will expand and help leaven the cake batter. If you fail to produce enough air in the butter/sugar mixture, you will end up with a dense cake. Adding the zest to the butter/sugar mixture will help release the oils in the orange.
  5. Next, add in your eggs one at a time and mix until each one is incorporated before adding the next.
  6. Stir in your vanilla extract and blood orange juice.
  7. With your mixer on low alternate adding the flour mixture and sour cream, beginning and ending with the flour mixture. Make sure to only mix until just combined after each addition and be sure not to over mix!!
  8. Pour batter into prepared bundt pan and bake for 1 hour to 1 hour and 15 minutes. Mine was done at one hour. Begin checking the cake for doneness at 50 minutes. The cake will be ready when a toothpick or cake tester when inserted, comes out clean.
  9. Remove cake from oven and cool in pan on wire rack for 10 minutes before inverting cake from pan.
sliced blood orange cardamom bundt cake with beige linen on cake plate on gray surface

Tips for making a moist pound cake

Everyone knows the secrets to ensuring a moist pound cake, but sometimes, even with our best intentions, they come out dry. AND WE DONT WANT A DRY POUND CAKE!! So here are some tips to ensure a moist pound cake every time!!

  1. Make sure you start with room temperature ingredients – The main goal of the butter, sugar, and eggs is to create an emulsion. The purpose of the butter/sugar mixture is to create air bubbles that will help leaven our cake. The eggs help create an emulsion that holds in the air bubbles which expand during baking. This helps gives us the rise in our cakes and also effects the texture of the cake. Cold ingredients do not create a harmonious emulsion.
  2. DO NOT OVER MIX!! – over mixing your cake batter is a no no. Over mixing your flour once it has been added promotes more gluten formation which will ultimately result in a tougher cake. Only mix until you no longer see streaks of flour or sour cream.
  3. Dairy for the win – Using buttermilk, sour cream, cream cheese, or milk gives more moisture and flavor. The acid helps to tenderize gluten to create a finer crumb.
hand holding a spoon above a jar of blood orange simple syrup on wooden surface

Blood Orange Simple Syrup

I usually do not use a simple syrup on my bundt cakes unless I am using it as my final glaze. This time however, I wanted the blood orange flavor to really sing. The simple syrup is brushed on the cake while it is still warm. The cake is then cooled completely before adding the final glaze. Simple syrup is a versatile addition to any cake and is so simple to make. All you need is equal parts sugar and water and a sauce pan. Another added bonus? The simple syrup and glaze help seal in moisture and keep your cake moist!!

To make a your simple syrup, combine 1/2 cup blood orange juice and 1/2 cup of granulated sugar, and 1/4 teaspoon of vanilla extract in a medium saucepan. Bring mixture to a boil and then reduce to a simmer. You are only cooking the glaze until all the sugar has dissolved. Once dissolved, remove the saucepan from heat and allow the glaze to cool. This recipe makes 1/2 cup but I only use 1/4 cup to brush on the cake. You can use the remainder of the syrup to make drinks, a glaze for another cake, anything your heart desires!!

Once your cake is out of the oven and on the wire rack, brush the syrup generously on the warm cake.

Blood Orange Glaze

Last but not least, that gorgeous, pink blood orange glaze!! In a large bowl, combine sifted powdered sugar, blood orange juice, vanilla extract and cardamom and whisk until combined. This creates a thin glaze. If you prefer a thicker glaze, feel free to add more powdered sugar until you reach your desired consistency.

Blood orange season is short. So do yourself a favor a pick up a bag or two of blood oranges and make this cake!! You’ll be so happy once you do and think to yourself what ever took you so long!!

Happy Baking and Happy Spring!!

Want more citrus bundt cakes?! Check out my 7 UP Cake Recipe or my Southern Lemon Pound Cake !!

slice of blood orange cardamom bundt cake on two white plates on gray surface
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Blood Orange Cardamom Bundt Cake

Give Spring the welcome it deserves with this Blood Orange Cardamom Bundt Cake!! Super rich, lightly spiced, and bursting with citrus flavor, this bundt is the perfect way to celebrate the arrival of Spring!!
Prep Time30 minutes
Cook Time1 hour
cooling time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: blood orange bundt cake, citrus, orange cardamom cake
Servings: 16 slices
Calories: 419kcal
Author: Lauren Caras

Equipment

  • Stand Mixer
  • 15 cup bundt pan

Ingredients

  • 1 cup unsalted butter 2 sticks
  • 5 large eggs
  • 2 1/2 cups granulated sugar
  • 2 tablespoons blood orange zest
  • 1 tablespoon vanilla extract
  • 1/4 cup blood orange juice
  • 1 cup sour cream full fat
  • 3 cups all purpose flour sifted
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cardamom

For the simple syrup

  • 1/2 cup blood orange juice
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the blood orange glaze

  • 1 cup powdered sugar sifted
  • 3 tablespoons blood orange juice
  • 1/2 teaspoon vanilla extract
  • 1 pinch ground cardamom

Instructions

  • Before preparing the cake, zest blood oranges until you get two tablespoons of zest.

For the cake

  • Preheat oven to 325 degrees Farenheit. Liberally spray a 15 cup bundt pan with baking spray with flour, set aside.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, and cardamom, set aside.
  • In the bowl of the stand mixer fitted with the paddle attachment, cream butter, sugar, and zest until light and fluffy for 7 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in 1/4 cup of blood orange juice and vanilla extract.
  • With the mixer on low, alternate adding flour and sour cream, starting and ending with flour. Mix only to combined, be careful to not overmix. Make sure to stop and scrape your bowl before adding the next addition.
  • Pour batter into prepared bundt pan (lightly tap pan on counter after adding batter to get rid of any air bubbles) and bake for 1 hour to 1 hour and 10 minutes. (Mine was done at 1 hour). Cake is done when cake tester comes out clean and cake bounces back when lightly pressed. Let cake cool in pan on wire rack for 10 minutes. Invert and remove from pan.

For the simple syrup

  • When the cake is almost done (about 20 minutes left), combine granulated sugar, blood orange juice, and vanilla in a small saucepn. Bring mixture to a boil and then reduce to a simmer. Simmer until sugar is fully dissolved. Remove from heat, and allow syrup to cool to room temperature.
  • After cake has cooled for 10 minutes and has been inverted from cake pan on to wire rack, brush warm cake with 1/4 cup of simple syrup. Allow cake to cool completely before pouring blood orange glaze.

For the blood orange glaze

  • In a medium size bowl, combine powdered sugar, 3 tablespoons of blood orange juice, vanilla, and cardamom and whisk until smooth. Pour glaze over cake.

Notes

Did you make this recipe?
Be sure to tag vintage_confections!!

Nutrition

Serving: 1slice | Calories: 419kcal | Carbohydrates: 65.4g | Protein: 5.1g | Fat: 16.3g | Saturated Fat: 9.7g | Cholesterol: 95mg | Sodium: 224mg | Potassium: 145mg | Fiber: 0.8g | Sugar: 46.1g | Calcium: 54mg | Iron: 2mg

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Banana Cake with Fig Jam and Mocha Buttercream

Dessert elegance at its finest, this Banana Cake with Fig Jam and Mocha Buttercream features moist banana layers filled with the most lusciously sweet fig jam and a decadent coating of rich mocha buttercream. This truly is a dessert fantasy come true!!

Hey friends, serious question: How deep is your love for figs? If you said your love knows no bounds, then let me be the first to tell you that not only are you in good company (I am obsessed) but that you have come to the right place. This banana cake is filled with the sweet, jammy figgy goodness you know and love and I couldn’t be more excited to share it with you!!

Growing up, I was always on the fence when it came to figs. I know, I know what was I thinking!! My grandmother always had figs in the kitchen. Fresh figs, dried figs, fig preserves, you name she had it. And although they were right in her kitchen, in my grasp, they felt almost too fancy to eat. Younger me just could not comprehend that these teardrop jewels were not something I should be second guessing but devouring.

It was during one hot Texas summer spent at my grandmothers house that I finally decided to take the dive and try my first fig. Once I bit into that soft, luscious skin and tasted that sweet/fruity-floral combination, my love affair with figs was born. I wanted them everyday!! Fresh, dried, in cookie form, or made into jam and slathered on a piece toast. It didn’t make any difference to me. When it comes to figs, the more, the better.

Creating the Banana Cake and Fig Jam

So, you could only imagine how hard it was for me to contain my excitement when it came time to partner with my good friends, Valley Fig Growers, to showcase their delicious California Dried Figs. It was an honor to partner with a brand who truly values their commitment to the quality of their Orchard Choice and Sun-Maid products. Their figs are California grown in the rich, fertile San Joaquin Valley. California produces 100% of the nation’s dried figs and 98% of the fresh figs. Not only do they produce THE best dried figs, but their fig-grower owned cooperative is the largest handler of figs in North America!! How amazing is that?! Extra bonus? their high quality dried figs are available year round, making all of our figgy dreams come true!!

This banana cake with its epic fig jam and insanely rich mocha buttercream was a true labor of love. Figs are so amazingly versatile in their flavor pairings. It was important to me to choose ingredients that not only highlight the figs, but elevate them to another level. Banana and chocolate are already a power food couple on their own. But add figs to the mix and you’ve got yourself one epic combination. These three flavors work in perfect harmony, playing off one another beautifully.

bowl of figs and fig jam on cake plate on grey surface
overhead shot of cut banana cake with fig jam on cake stand with bowl filled with figs on grey surface

Why I Choose Black Mission Figs

Black Mission Figs are super flavorful and are the sweetest of the dried fig varieties. Plus, how could you not fall in love with that dark purple skin and golden interior!! The sweetness of the mission figs was the perfect complement for the more subtle sweetness of the banana cake.

How to make Fig Jam

Essentially dried figs could be used two ways in this recipe. Either chopped and folded into the cake batter or made into a jammy filling. The lure of a sweet, sticky, jammy filling was calling my name and impossible for me to resist. I started the process by first removing the stems from the dried figs and chopping them in 1/4-inch pieces. I then placed them in a medium sized saucepan with water to rehydrate them. Not only does rehydrating dried figs make them softer, but easier to cook. The addition of cinnamon, lemon juice, lemon zest, vanilla and a pinch of salt were all perfect accompaniments to the figs and really propelled this jam to the next level.

Not only is this quick jam the star of the show, but it literally takes less than 30 minutes to make. After simmering on the stove until the figs are softened, the figs and their liquid are put into a food processor and pulsed until smooth. The mixture is then returned to the saucepan and cooked down until its nice and thick. The most important rule of thumb here is don’t leave your jam unattended while its cooking!! No one wants burnt jam!!

This recipe will make more than what you need to fill the cake, but I doubt you will have any trouble finding other uses for it. This jam is so addicting, I was literally eating it by the spoonful.

cake batter in round cake pans on grey surface

Tips for making Banana Cake

Please believe me when I say that this cake tastes just like your favorite banana bread. But in cake form!! Warm hints of cinnamon, rich caramel notes from the brown sugar, and vanilla come together to create the most flavorful banana cake. This cake is a breeze to make and if you follow these simple steps, you’ll have perfect banana layers every time.

  1. Use room temperature ingredients – It always important to use room temperature ingredients but especially for this cake. When your ingredients are at room temperature, it is easier for them to create a emulsion and trap air. This ensures a good rise and perfect texture.
  2. Brown Sugar – Brown sugar not only contributes to the sweetness but also adds moisture. You can use either light or dark brown sugar. I opted for light brown sugar for this cake but if you choose to go with dark brown, expect a more intense molasses flavor and a darker bake. Also, be sure to de-clump your brow sugar. Whether it be with a knife or your fingers. The last thing you want to do while chewing your cake is to bite into a a clump of sugar.
  3. Use ripe bananas – My absolute favorite bananas to use for baking are spotty (not blackened). The spottier they are, the sweeter the banana!! Depending on how much muscle you want to put into it, you can mash your bananas one of three ways. With a fork, with a potato masher, or you can use my favorite method the handheld mixer. Chop your bananas in large chunks then beat them with a handheld mixer until they are thoroughly mashed.
close up of mocha buttercream in glass bowl on grey surface

Mocha Buttercream

The rich decadence that mocha buttercream brought to this cake was unreal!! The touch of coffee brings out the flavor of the chocolate and makes it more robust. It also helps balance out the sweetness of the buttercream so it is not as overly sweet like traditional American buttercream. To really make the coffee flavor sing, I added both espresso powder and brewed coffee. It is also important to use a high-quality Dutch processed cocoa powder and a pinch of salt to balance the flavors.

Assembling Banana Cake with Fig Jam and Mocha Buttercream

Now this is where the fun starts!! Here are some basic rules when assembling this cake to make sure it looks glamorous every time.

  1. I like to start by making my fig jam ahead of time since it takes a while to cool. After it is finished cooling, I then transfer it into a mason jar and place it in the fridge until I am ready to use it.
  2. Make sure your cakes are completely cool before assembling your cake. Right when I take them out of the oven, I let them cool for about ten minutes before inverting them onto wire racks and letting them cool completely. If you are preparing your cake the night before, you can wrap them tightly in plastic wrap until you are ready to assemble your cake.
  3. Once you are ready to assemble your cake, place one layer on a cake stand and with your piping bag (which should be filled with your frosting) pipe a border around the edges of your cake. This border will serve as a barrier for your fig jam and prevent it from oozing out when slicing your cake.
  4. Next, fill the center of your cake with the fig jam using an offset spatula to smooth the jam to edges of the chocolate border.
  5. Lastly, place the second layer on top and refrigerate the cake for 20 minutes before frosting. If you skip the refrigeration, you run the risk of your filling and frosting oozing out when sliced. Once filled and frosted, refrigerate the cake for another 15 to 20 minutes.
overhead shot of fig jam in mason jar on cake plate on grey surface

What can be made in advance

If this cake is a little too much for you to make in one day, feel free to prepare the jam in advance and refrigerate when ready to use. The cake can also be prepared in advanced but I would not recommend making it more than a day in advance because of the bananas.

The frosting can be made in advance and stored in an airtight container. When you are ready to use, allow the frosting to come to room temperature. Re-whip with a handheld mixer or stand mixer until you reach a smooth buttercream consistency.

slice of banana cake and fork on white plate on grey surface

How to store Banana Cake with Fig Jam

If you have not yet sliced your cake, you can store it in the refrigerator as is. If it is sliced, cover all sliced areas with plastic wrap and refrigerate. Refrigerate all cut slices in an airtight container.

So friends what are you waiting for? Take your Spring brunch to the next level with this elegant showstopper!! And then secretly eat the rest of the fig jam when no one is watching. I promise I won’t tell!!

two slices of banana cake with fig jam and white bowl filled with figs on white plates on white linen
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Banana Cake with Fig Jam and Mocha Buttercream

Light and fluffy banana layers filled with sweet fig jam and covered in mocha butterceam, this decadent layer cake is a dessert dream come true!!
Prep Time1 hour 20 minutes
Cook Time45 minutes
1 hour
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: banana, chocolate, fig, layer cake, spring
Servings: 12 people
Calories: 687kcal
Author: Lauren Caras

Equipment

  • Stand Mixer
  • Hand mixer
  • 2 8-inch cake pans

Ingredients

For the Cake

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon lemon juice
  • 3 large eggs room temperature
  • 1 1/2 cup buttermilk room temperature
  • 1 1/2 cup mashed ripe bananas

For the Fig Jam

  • 8 ounces dried Misson Figs Orchard Choice or Sun-Maid California Mission Figs (I used Orchard Choice)
  • 1 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon kosher salt

For the Mocha Buttercream

  • 1 cup unsalter butter room temperature, 2 sticks
  • 3 1/2 cup powdered sugar
  • 3/4 cup Dutch processed cocoa powder
  • 2 tablespoons brewed coffee room temperature
  • 2 teaspoons espresso powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy whipping cream
  • 1/4 teaspoon kosher salt

Instructions

Banana Cake

  • Pre heat oven to 325 degrees F. Grease two 8-inch round cake pans with baking spray with flour. Line bottom of cake pans with a circle of parchment paper.
  • Mash bananas thoroughly until no chunks remain. You can do this with fork, potato masher, or my favorite the hand held mixer. Measure out 1 1/2 cups of mashed bananas and set aside. I used four medium sized bananas.
  • In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together on medium-high speed until light and fluffy. About 3-5 minutes.
  • Add eggs, one at a time, and beat well after each addition.
  • Next, stir in lemon juice, vanilla extract and mashed bananans.
  • With the mixer on low speed, slowly add flour mixture (flour should be added in 3 rounds and buttermilk in two) alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix. Be sure to scrape down the sides as necessary after each addition. Mix ingredients just until incorporated. At the end, I like to take a large spatula and mix the batter (about 10 strokes) making sure to reach all of the batter at the bottom of the bowl to ensure all the butter is incorportated.
  • Divide batter evenly into prepared cake pans and bake for 35-45 minutes (mine were done at 45 minutes). Bake until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in cake pans for ten minutes on wire rack. Invert and remove cakes from cake pans. Let cake cool completely on wire rack. Do not frost cake until completely cool.

Fig Jam

  • Remove stems from figs and chop into 1/4 inch pieces.
  • In a medium sized saucepan, combine figs, water, sugar, lemon juice, lemon zest, vanilla extract, cinnamon, and salt. Bring to a boil, reduce the heat, and simmer for 5-8 minutes, stirring occasionally, until the figs are softened and the sugar has dissolved.
  • Remove pan from heat and allow mixture to cool slightly, about 10 minutes. Pour mixture into a food processor and blend until smooth.
  • Transfer puree to the same saucepan used to cook the figs and cook on medium heat for about 8 minutes, stirring constantly. The puree will start to thicken into a jam like consistency. Once thickened, remove from heat and allow jam to cool completely. Store in a mason jar into ready to use. Any left over jam should be stored in the refrigerator for up to 1 week.

Mocha Buttercream

  • In a medium size bowl, sift together powdered sugar, cocoa powder, espresso powder, and salt. Set aside.
  • In the stand mixer fitted with the paddle attachment, cream butter until light and fluffy. About five minutes.
  • With the mixer on low, add the sifted powdered sugar one cup at at time, scraping down the bowl after each addition. Make sure each cup is fully incorporated before adding the next cup. Mixture will be very thick.
  • Add vanilla, coffee, and heavy cream and mix on low until incorporated.

Assembling the Cake

  • Smear a tiny amount of frosting on a cake stand or cake board. Place first cake layer on top. Using a piping bag fitted with a large piping tip, pipe a border of frosting around the rim of the top of the cake layer. Spread 1 cup of the fig jam inside the dam. Stack the second cake layer on top. Cover cake with a thin layer of buttercream (crumb coat) and refrigerate for 10 minutes. Remove cake from fridge and apply final coat of buttercream. Return cake to refrigerator for about 15-20 minutes before serving.

Notes

Did you make this recipe? 
Be sure to tag @vintage_confections

Nutrition

Serving: 1slice | Calories: 687kcal | Carbohydrates: 109g | Protein: 8g | Fat: 27.2g | Saturated Fat: 16.6g | Cholesterol: 114mg | Sodium: 545mg | Potassium: 506mg | Sugar: 76.1g | Calcium: 127mg | Iron: 3mg

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7 UP Cake Recipe

Rich, moist, and filled with the ultimate lemon lime combo, this old fashioned 7 UP Cake Recipe is the perfect dessert to welcome citrus season!!

7 UP cake with lemon glaze on cake plate on gray surface

And just like that, the holidays are over. Which can leave you either two ways. Sad, yearning for the simpler days of endless egg nog, cookies, and Christmas movies. Or hopeful for the new year ahead. For me, I choose to focus on the latter. Because with the new year comes citrus season and there is nothing better than that tart, zesty lemon lime flavor. Case in point, this 7 UP cake recipe. Its the perfect cake for the start of the new year. Sweet, buttery, and filled with yep, you guessed it 7 UP. I know, it sounds a little strange. But please believe me when I say one bite will have you devouring your first slice and happily reaching for your second.

What is 7 UP pound cake?

This 7 UP cake recipe is an old fashioned Southern favorite. It also happens to be one of the first pound cakes I ever learned to make. 7 up cake is essentially a lemon cake. Its decadent and rich from the ample amount of butter and sugar in the batter. That lemon lime combo is taken to the extreme with the addition of lemon juice and lemon zest. You get that crusty exterior, which I could eat all day. And that famous dense (not dry), moist, tight crumb that pound cakes are known for.

Ingredients Needed

  • Unsalted Butter – This is a butter cake all the way!! The butter not only provides the fat but gives us that richness we know and love.
  • Eggs – Eggs not only provide moisture in our cake but also add stability.
  • Lemon juice / Lemon zest – I like using both lemon juice and lemon zest in this recipe. When zesting your lemons, make sure to only zest until you see a hint of white. If not, you will end up with the bitter white pith in your cake. And trust me, you don’t want that!!
  • 7 UP – The star of the show!! Make sure you use an unopened bottle of 7 UP. If not, you run the risk of your soda being flat which would ultimately lead to not enough carbonation or rise to your cake. Also, I have never used any other brand when it comes to this cake, only 7 UP. Because I am not sure you would have the same results, I would not recommend switching out the soda with any other brand.
sliced lemons and limes on a plate on gray surface

Tips for making a moist 7 UP cake

  1. Make sure your ingredients are at room temperature. This includes the butter and the eggs. In order to make sure our ingredients come together and create a harmonious emulsion they need to be at room temperature. If your ingredients are not at room temperature, your batter will begin to curdle. If you forget to take out your eggs ahead of time, no worries. Just put them in a bowl of warm water for 15 minutes before adding them to your butter.
  2. Cream your butter!! Just when you think you are done, cream again. You want your batter to be pale, almost white in color. It is imperative to cream your butter for at least 6-7 minutes to add air to the batter. The more air in your batter, the better your cake rises.
  3. Sift your flour. I know, sifting flour is a pain but trust me its worth it. Sifting aerates the flour and makes it lighter resulting in a lighter, fluffier cake!!
  4. Make sure you scrape your bowl. In order to ensure every morsel of butter is mixed properly it is important to scrape your bowl several times during mixing. I like to scrape my bowl while creaming the butter, after adding the eggs, and at the end after the addition of all the ingredients. Not only does this make sure there is nothing left at this bottom on the bowl but also ensure you don’t get those unsightly holes in your cake.

What does soda do to cake?

So I know you may be reading the ingredient list and thinking to yourself, “hey, where’s the leavening agent?” Well I am here to tell you that his cake does not need one!! Why? because the 7 UP is a triple threat: it serves as the leavening agent, the liquid for the cake, and it amps up that lemon lime flavor combo. The carbonation from the soda creates that foam and fizz to help the cake rise.

Using soda as an ingredient in the South is nothing new. Baking with soda originates all the way back to the Great Depression. Due to the lack of baking staples and rationing, cooks had to look for alternative ways to sweeten and leaven their baked goods. Think of 7 UP taking the role of buttermilk in baked goods. The acidity helps to tenderize the strands of gluten creating a softer crumb and also helps the cake to rise.

overhead view of uncut 7 UP cake on gray surface

7up Glaze

This glaze is fairly simple. I like to not only utilize the 7 UP in the cake batter but also in the glaze to ensure you get that lemon lime flavor in every bite. To make sure my powered sugar is clump free, I like to sift it first before adding any other ingredients. Depending on how thick or thin you want your glaze, you might want to add more or less of the 7 UP to achieve the consistency you love. If you prefer a lemon glaze only, feel free to omit the 7 UP and increase the amount of lemon juice until you reach your desired consistency.

uncut 7 UP pound cake with glass bowl filled with lemon glaze on gray surface

Cake serving options

This cake already has an amazing glaze, but if you wish, you could fore go the glaze all together and this cake would still taste amazing.

You could also serve this cake with a dusting of powered sugar, a dollop of whipped cream and fresh fruit, or alongside a scoop of vanilla ice cream. The options are endless and all delicious. However my favorite will always be that amazing glaze.

How to store the cake

This cake will stay fresh for up to 4 days at room temperature. Store cake in a air tight container or wrap cake tightly in plastic wrap and store in the refrigerator for up to one week. You could also wrap your cake in plastic wrap and store in the freezer for up to three months.

Get a head start on citrus season and make this cake!! Epically moist, rich, and with a tart glaze to match, this 7 UP cake recipe is the perfect Southern comfort.

Craving some more soda loving cakes? Don’t forget to check out my Old Fashioned Coca Cola Cake!!

slices of 7 UP cake on gray surface
slice of 7 UP pound cake on cake plate on gray surface
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7up Cake Recipe

Moist lemon scented cake with a tangy glaze to match, welcome citrus season with this Southern classic!!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: southern
Keyword: bundt cake, citrus, lemon, old fashioned recipes, pound cake, pound cake recipes, southern 7up pound cake
Servings: 16 slices
Calories: 511kcal
Author: Lauren Caras

Ingredients

  • 1 1/2 cup unsalted butter 3 sticks, room temperature
  • 3 cups granulated sugar
  • 5 eggs large, room temperature
  • 3 cups flour sifted
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon kosher salt
  • 1 cup 7 UP

Lemon Glaze

  • 2 cups powdered sugar sifted
  • 1 teaspoon lemon juice
  • 3 tablespoons 7 UP
  • 1/4 teaspoon vanilla extract

Instructions

For the cake

  • Preheat oven to 325 degrees. Generously spray a bundt pan with baking spray with flour, set aside.
  • In a medium size bowl, sift together flour and kosher salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat for 2-3 minutes. Slowly add sugar to butter and mix until light and fluffy. About 6-7 minutes.
  • Add eggs, one at a time, and beat well after each addition.
  • Turn mixer to lowest speed and add flour to butter mixture in three additions. Mix each addition until just combined, scraping down the sides as necessary. Be careful not to overmix.
  • Lastly, add lemon juice, lemon zest, vanilla extract, and 7 UP. Mix until just combined, scraping down the sides as needed.
  • Pour batter into prepared bundt pan and bake for 1 hour to and 1 hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let cake cool in budnt pan on wire rack for 10 minutes. Invert and remove from pan. Let cake cool completely on a wire rack.

For the glaze

  • In a medium bowl, sift powdered sugar. Add lemon juice, 7 UP, and vanilla extract and whisk until combined. Pour glaze over cooled cake.

Nutrition

Serving: 1slice | Calories: 511kcal | Carbohydrates: 83.7g | Protein: 4.6g | Fat: 19.1g | Saturated Fat: 11.5g | Cholesterol: 104mg | Sodium: 244mg | Potassium: 54mg | Sugar: 65g | Calcium: 17mg | Iron: 1mg