Tag Archives: cake

Five Minute Frosting Recipe

Let me tell you a little secret: I don’t really love frosting as much as other people do. In fact, I hear a lot of negative remarks about my favorite frosting, which is stabilized whipped cream. When it comes to something like buttercream, a little goes a long way for me and most recipes make way more than I care to use.

Yesterday I decided to make a chocolate cake — nothing exciting, just a Funfetti mix. However, I didn’t have any frosting in my cupboard and I really didn’t feel like making a big batch, knowing I only wanted to use a little. Well friends, Five Minute Frosting came to my rescue! Not only does this frosting come together super fast (five minutes is not an exaggeration), but it is rich and fudgy as well. I think this will be my go-to recipe in the future because I always have these ingredients on hand and it makes just the right amount to top a Bundt cake, which is my preferred pan (it cuts easy slices, and I love that)!

Fudgy Five Minute Frosting

This frosting recipe comes together fast and makes just the right amount to top a Bundt cake or a small batch of brownies. For a standard cake or a thicker coating, you may want to double the recipe.


  • 2 Tbsp butter at room temperature
  • 1 cup powdered sugar
  • 2 Tbsp cocoa powder
  • 2 Tbsp boiling water
  • pinch salt optional


  • Add softened butter, powdered sugar, cocoa powder, and salt (if using) to a medium bowl. Add hot water 1 Tbsp. at a time, whisking until mixture becomes smooth
  • Frost cake, brownies, or cookies as desired. The frosting will thicken as it cools, so if that happens add a little more hot water.


The salt in this recipe is totally optional. I feel like the tiniest pinch enhances the chocolate flavor.
Replace the hot water with hot coffee for an even richer flavor. 

I think it would be easy to change up the recipe as well. Omit the cocoa powder and add a little flavored extract to create different flavors (or even add a couple drops to enhance the chocolate flavor — I bet mint would be delicious). I’m also curious about replacing the cocoa powder with PB2 for a peanut butter frosting. I will definitely be trying that in the future!

{Recipe} Crock Pot Hot Fudge Cake

valentine's day

I hope you all had a lovely Valentine’s Day! Aren’t my roses gorgeous? Drew surprised me with a bunch this year — such a sweetie! I know so many people who are down on Valentine’s Day and true, you shouldn’t need a single day to express your love for someone (I know that’s certainly not the case with me and my amazing hubby), but I enjoy being a little extra smoochy and making things a little extra special. But that’s just me.

We had a delicious home-cooked dinner. I made surf & turf (filet mignon and sizzling shrimp scampi), steamed broccoli, a chopped salad, and baked potatoes. For dessert I made this decadent Hot Fudge Cake!

Oh, there is nothing like an ooey, gooey chocolate dessert… especially on Valentine’s Day! This is one of my favorite recipes, and best of all, you cook it in the Crock Pot so you can leave your oven free to bake up some other delicious dishes.

Hot Fudge Cake (in the Crock Pot)
hot fudge cake

1 cup AP flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 Tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 Tbsp coconut oil (feel free to use butter, vegetable oil or whatever you prefer)
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)

Hot fudge sauce:
3/4 cup brown sugar
3 Tbsp cocoa powder
1 3/4 cups boiling water

Combine the dry ingredients and then add the milk, vanilla, and oil. Combine well. Fold in the chocolate chips and nuts. Spread the batter in a well-greased 2-quart slow cooker.
hot fudge cake

Add the brown sugar and additional cocoa to the boiling water and stir well. Pour this mixture over batter in your Crock Pot. Do not stir. Just leave it alone — trust me.
hot fudge cake

Cook on HIGH for 2 to 3 hours or until a toothpick inserted into the center of the cake comes out clean. See how it rises and all comes together?
hot fudge cake

* This recipe makes more of a traditional thick “pudding” — it’s not going to be firm like bakery cake. The water settles to the bottom and makes a chocolatey sauce, and the cake batter kind of rises to the top and gets baked, yet still kind of mushy. Just so you know what to expect. Here’s a photo after we dug into it.
hot fudge cake

** Correct: there are NO EGGS in this recipe.

*** If there are leftovers, they are not great cold — definitely warm extras up in the microwave or in the toaster oven.

I have never cooked this on the LOW setting, so I can’t recommend that. Serve it with ice cream or whipped cream — it is just heaven in a bowl!

Linking up with…

Whatever You Want Wednesday!

Sugar Cookie Cake

Sugar Cookie Cake

For some reason I cannot make a decent sugar cookie to save my life, and that’s when I turn to this recipe. It’s yummy with whipped cream (OK, I used Cool Whip — sue me) and berries, it’s awesome with some lemon curd spread on top, and I want to make a raspberry sauce to drizzle on top before the cake is all gone. You could add chocolate or toffee chips, cinnamon, heck even blueberries in the batter would probably be amazing. It’s one versatile little cake and I hope you enjoy the recipe as much as we do!

Sugar Cookie Cake

3/4 c. cold butter
3 c. flour
1 1/2 c. buttermilk *
2 eggs, beaten
1 tsp. vanilla
2 c. sugar
1 tsp. baking soda

Preheat oven to 350 degrees. In a large bowl, mix butter, sugar, and flour into crumbs. Reserve 1 cup of crumbs. Add 1 tsp. of baking soda to the buttermilk, and then add this to the rest of the crumbs. Add in the eggs and vanilla; mix well and pour into a greased 9×13″ pan. Top with the 1 cup reserved crumbs.

Bake at 350 for 35-40 minutes (or until cake tester comes out clean).

I find that this cake tastes best warm, so if you’re not eating it straight from the oven, just warm it for about 20-30 seconds in the microwave.

* I rarely have buttermilk on hand. As a substitution for use in this recipe, add 1 1/2 Tbsp. of lemon juice or white vinegar to a measuring cup and then fill it until the 1 1/2 cups mark. I’ve used both types of acid with successful results, so use what you have on hand.