Dessert Recipes
50 dessert recipes converted from YouTube cooking videos.
Ultimate Level 10 Chocolate Chip Cookies
A gourmet, multi‑step chocolate chip cookie that uses browned butter, toasted flour, caramelized white chocolate, spelt flour, hazelnut‑coffee, and a three‑day chill for maximum flavor, texture, and visual appeal. The result is a crisp‑on‑the‑outside, fudgy‑inside cookie with complex toffee, coffee, and nutty notes.
Holiday Seven Layer Cranberry Walnut Bars
A low‑effort, holiday‑inspired twist on classic seven‑layer bars. A buttery Biscoff crumb crust is topped with fresh cranberries, chopped walnuts, crystallized ginger, old‑fashioned oats, a sweetened condensed‑milk glaze, and toasted coconut. The bars are fragrant, tart, chewy, and perfectly sweet for the season.
Michelin Sticky Toffee Pudding at Home
A luxurious British sticky toffee pudding that uses coffee‑soaked dates, beef suet for a light yet rich sponge, and a deep umami caramel sauce finished with soy sauce and clotted cream. Inspired by Michelin‑starred gastro‑pub chefs Tom Kerridge and Sarah Haywood.
Matcha and Black Sesame Shortbread
A delicate, buttery shortbread that combines the earthy bitterness of matcha with the nutty depth of toasted black sesame. The doughs are layered, rolled into a log, chilled, sliced, and baked to a pale‑gold finish. Perfect for holiday cookie spreads or a refined tea‑time treat.
The 7-Layer Chocolate Cake Taking Over NYC — Most-Ordered
A towering seven‑layer chocolate devil's food cake with silky chocolate‑butter frosting, a ginger‑vermouth soak, and a glossy dark chocolate glaze. Inspired by Chef Joshua Pinsky’s signature cake at Claude in the East Village, this indulgent dessert serves 12 generous slices.
Lemon Pound Cake with Thin Lemon Glaze
A tender, buttery lemon pound cake baked in a loaf pan and finished with a thin, soak‑in lemon glaze. The cake is light despite its rich ingredients, thanks to a long creaming of butter and sugar and a small amount of chemical leaveners. Perfect for a winter pick‑me‑up or any time you want a not‑too‑sweet slice of cake.
Classic English Apple Pie with Shortcrust Pastry
A luxurious English apple pie made in Harrods' Georgian Tea Room, featuring a buttery shortcrust pastry, a silky apple cream, and a cooked‑apple filling that stays perfectly moist without becoming soggy. Serves 8‑10 people.
Dirt Bombs (Nutmeg Muffins)
Holiday‑ready “dirt bombs” are fluffy nutmeg‑scented muffins that are dunked in melted butter and rolled in cinnamon‑sugar for a crisp, donut‑hole‑like crust. The recipe uses four sticks of butter for maximum richness, a stand‑mixer for a light crumb, and a quick butter‑cinnamon coating while the muffins are still hot.
Homemade Carrot Cake with Cream Cheese Frosting
A moist, spiced carrot cake loaded with shredded carrots, raisins, and crushed pineapple, topped with a rich cream cheese frosting and toasted walnut crumbs. Perfect for celebrations or a comforting dessert any day.
Mexican Wedding Cookies
Soft, melt‑in‑your‑mouth shortbread cookies packed with finely chopped pecans and finished with a double dusting of powdered sugar. Inspired by the classic Mexican "povanes" (snowballs), these cookies are quick to make, bake in just minutes, and keep well at room temperature or frozen for later.
Vanilla Chiffon Cake
A light, airy vanilla chiffon cake made in a tube pan. Inspired by a beloved Brooklyn bakery cake, this sponge‑style cake uses oil instead of butter and a mountain of whipped egg whites for lift. Serve with macerated blackberries and whipped cream for a simple yet elegant dessert.
Easy Vasilopita (Greek New Year Cake)
A super‑easy, buttery Greek Vasilopita that’s perfect for New Year celebrations or any occasion. No mixer needed – just a bowl, a whisk and a few simple ingredients. The cake is fragrant with orange and vanilla, studded with chocolate pieces, and finished with a light dusting of powdered sugar.
baker TRIES to recreate the VIRAL fruit dessert at home
A playful, fruit‑shaped dessert inspired by French entrées. Ripe mango puree is turned into a sweet confit core, surrounded by light mango mousse, set on buttery shortbread biscuits, and finished with a thin, crunchy white‑chocolate shell. The result is a bite‑size mango cake with a satisfying crack and fresh fruit flavor.
Basque Burnt Cheesecake
A tangy, sweet, ultra‑creamy Basque cheesecake with a caramelized, burnt‑top and a barely set, molten center. The recipe uses a two‑temperature bake to achieve the signature dark crust and silky interior.
Add Anything Drop Cookies
A super‑easy, one‑bowl drop cookie that lets you toss in whatever you have on hand—pretzels, chips, candy, or spices. Melted butter gives a dense, chewy texture, and the recipe is designed for precise weighing with a kitchen scale.
Double-Glazed Apple Fritters
Homemade yeasted apple fritters inspired by Regular Show, featuring a buttery, spiced apple filling and a signature double glaze that gives them a mirror‑shiny finish. Light and fluffy inside, crisp and golden outside.
Classic Italian Tiramisu
A rich, boozy Italian tiramisu made with espresso‑rum soaked ladyfingers, creamy mascarpone‑egg yolk custard, and lightly whipped cream. Layered in a 9x13 inch dish and chilled overnight for perfect set‑up.
How to Make the Viral Korean Dubai Chewy Cookies
A viral Korean-inspired chewy cookie that combines a buttery katai base, pistachio spread, and a fluffy marshmallow‑cocoa filling. The cookies are crisp on the outside, soft and chewy inside, and finished with a dusting of cocoa powder for extra flavor.
Chocolate‑Caramel Entremet with Creamy Insert, Chocolate Mousse and Mirror Glaze
A refined entremet composed of a creamy caramel insert, a moist Sacher sponge, a crunchy praline, a silky chocolate mousse, all covered with a glossy mirror glaze and decorated with golden chocolate leaves. Ideal for Easter celebrations or any special occasion.
Apple Cheddar Pie
A New England‑inspired apple pie that pairs sweet, tart Honeycrisp apples with a buttery, flaky crust infused with aged Kerrygold cheddar. The filling is enriched with a caramelized heavy‑cream reduction, a splash of apple cider vinegar, vanilla, and optional orange bitters for depth. Finished with a classic lattice top, this pie delivers a perfect sweet‑salty balance for fall gatherings.
Pistachio Flan
Creamy pistachio flan with a homemade pistachio shortcrust pastry. Ideal for a snack or an elegant dessert, this flan combines a crunchy crust and a silky filling scented with vanilla and pistachios.
Babish's Ultimate Cookie
A decadent, soft‑chewy cookie inspired by Andrew "Babish" Rea. Brown butter, a 3:2 brown‑to‑white sugar ratio, a touch of hazelnut‑coffee, and a pound of assorted mix‑ins create a candy‑bar‑like masterpiece. Chill the dough for at least two hours, then bake on a cold tray at 375°F for a perfectly fudgy center and crisp edges.
Tropical Hummingbird Cake
A moist, tropical three‑layer hummingbird cake packed with banana, crushed pineapple, toasted pecans, and a silky cream‑cheese frosting. Inspired by the classic Jamaican dessert, this version uses oil for a tender crumb that stays soft in the fridge.
Zellige (no-bake marble cake)
No-bake marble cake of Maghreb origin, made with peanuts, salted butter caramel, sweetened condensed milk and two layers of dark and white chocolate. Ideal for celebrations or a gourmand snack.
SOLBULLAR - fluffiga & saftiga vaniljbullar som på konditori!
These Swedish solbullar (sun buns) are ultra‑fluffy cardamom‑spiced rolls filled with silky vanilla cream, brushed with melted butter and rolled in sparkling sugar. The recipe uses room‑temperature ingredients for a tender crumb and white syrup for extra lift.
No-Bake Kinder Cheesecake
A no‑bake cheesecake with a digestive biscuit base, creamy filling of cream cheese and Kinder chocolate, topped with a Kinder chocolate ganache and decorated with whipped cream and pieces of Kinder. Perfect for a special occasion or to satisfy chocolate cravings without turning on the oven.
Almond Butter Banana Bread
A comforting, quick‑bread version of classic banana bread that incorporates almond butter for a subtle savory note. Overripe bananas provide natural sweetness, while a crunchy almond‑butter swirl topping adds texture. The loaf is easy to make, freezable, and perfect for any meal of the day.
Marshmallow Flowers
Delicate, colorful marshmallow flowers perfect for cake decoration or as a sweet garnish. This recipe walks you through making a fluffy marshmallow base, coloring it, and piping rose‑shaped blossoms that stay soft for up to a week when stored airtight.
Perfect Universal Pie Crust (Sweet & Savory)
A flaky, buttery pie crust that works for any sweet or savory filling. Learn John Kanell’s fool‑proof method using a food processor or by hand, with tips for chilling, blind‑baking, and storage so you can have ready‑to‑fill crusts anytime.
Chocolate Layer Cake with Praline Feuilletine
An ultra‑moist chocolate layer cake, filled with chocolate ganache and a crunchy praline feuilletine. Ideal for birthdays or special occasions, it consists of four 15 cm discs, brushed with a light syrup and decorated with crushed hazelnuts.
Moist Carrot Cake with Pineapple, Orange Syrup and Cream Cheese Frosting
A super‑moist carrot cake packed with grated carrots, chopped walnuts, and a secret ingredient—finely chopped pineapple. The layers are brushed with a bright orange syrup and sandwiched with a fluffy cream cheese frosting. Finished with a drizzle of orange zest and optional walnut topping, this cake stays tender for days and is perfect for celebrations or a cozy dessert.
Brown Butter Chocolate Chip Cookies
A chewy, buttery chocolate chip cookie with a crisp edge and a gooey center. Made by browning the butter for a deep butterscotch flavor, folding in both milk and dark chocolate, and chilling the dough for optimal texture.
Classic French Vanilla Entremet
A multi‑layer French entremet featuring a light vanilla mousse, tropical passion‑fruit‑mango‑coconut insert, crisp coconut‑almond meringue rings, and a glossy yuzu‑white‑chocolate glaze. Finished with a vanilla‑bean sugar frame for an elegant presentation.
Apple Tart Tatin (Tart Tatan)
A French‑style upside‑down apple tart with caramel‑infused apples, a flaky puff‑pastry crust and a glossy, buttery caramel sauce. The recipe uses a pectin‑firming poach, a wet caramel that’s deglazed with bourbon, and a two‑stage bake for perfect texture and flavor.
Kinder Bueno Cookies filled with Bueno-flavored spread
Soft on the inside and crunchy on the outside cookies, filled with a ball of Kinder Bueno spread. A melting treat that will delight both kids and adults.
Choux au Craquelin (Cream Puffs with Crunchy Topping)
Delicate French choux pastry filled with silky pastry cream and topped with a buttery, sugary craquelin disc. The puffs are crisp on the outside, airy inside, and the crunchy topping adds a perfect contrast. Follow each step for a bakery‑quality result at home.
Figgy Pudding (Royal Christmas Pudding)
A traditional British figgy (Christmas) pudding made with re‑hydrated dried fruit, suet, spices and a splash of rum, brandy and dark beer. This is the Royal recipe once served at Buckingham Palace, steamed for two hours and finished with a dramatic brandy flambé. Perfect for a festive holiday table.
Mango Dessert Full Recipe!!!
A show‑stopping mango‑themed dessert that mimics a real mango fruit. It layers a mango‑pectin compote, a silky mango‑white‑chocolate mousse, and a glossy yellow chocolate shell. The dessert is assembled in small 1‑inch silicone molds, frozen, and finished with a crisp chocolate coating for a realistic bite‑size treat.
Kinder Maxi Cookies
Soft and indulgent cookies studded with pieces of Kinder Maxi. A reduced-sugar version, easy to make by hand or with a stand mixer, perfect for tea time or a snack.
Confetti Cake (Homemade Funfetti)
A bright, fluffy three‑layer confetti cake made with a reverse‑creaming method for extra tenderness. Finished with a rich cream‑cheese frosting, a crumb coat, and plenty of colorful sprinkles. Serves about 20 and is perfect for birthdays or any celebration.
Carnivore Cheesecake Recipe
A light, bloat‑free dessert that skips the oven and the sugar. The crust is a buttery crumble made from butter and milk powder, topped with a silky, low‑carb cheesecake filling. Perfect for anyone following gluten‑free, sugar‑free or keto diets.
Algerian Mouskoutchou
Moist and airy cake typical of Algerian cuisine, made with the Thermomix. A blend of lemon, vanilla and a light texture thanks to beaten egg whites. Ideal for a snack or dessert.
Brown Butter Chocolate Chip Cookies
A hand‑mixed chocolate chip cookie with a crisp edge, gooey center, and deep butterscotch flavor from browned butter. Uses both milk and dark chocolate for texture contrast and is chilled for optimal chew and flavor.
Biscoff New York Cookies with Frozen Biscoff Center
Soft, chewy New York‑style cookies packed with a frozen core of creamy Biscoff spread that melts into a gooey centre as the cookie bakes. The dough is studded with white and milk chocolate chips and crunchy Biscoff crumbs for extra texture. Make‑ahead friendly – freeze the assembled cookies and bake whenever the craving hits.
Apple and Cream Pie
A flaky, buttery pie with honeycrisp apples, a silky cream‑infused filling, and a rustic shingled top that requires no crimping. Perfect for Thanksgiving or any cozy dessert.
Ghanaian-style Cake (Ghana cake)
A moist African cake with pineapple flavor, scented with nutmeg. Easy to prepare with a silicone mold, it pairs perfectly with tea or coffee.
Coconut Layer Cake with German Buttercream
A light, buttery 8‑inch three‑layer coconut cake filled and frosted with a silky German buttercream, then coated in toasted coconut flakes. The cake uses full‑fat coconut milk, virgin coconut oil, and plenty of butter for a rich flavor without artificial extracts.
Homemade Gansito Snack Cake
A homemade version of the beloved Mexican snack cake Gansito. Light sponge cake filled with strawberry jelly and marshmallow‑like vanilla cream, coated in a chocolate‑cocoa fondant and finished with crunchy chocolate sprinkles. Makes about eight bite‑size cakes.
zellige (gâteau sans cuisson)
A rich, no‑bake Moroccan‑inspired cake made with dark and white chocolate, toasted almonds, peanuts, sesame seeds and sweetened condensed milk. The cake sets at room temperature and can be marbled for a beautiful visual effect. Perfect for celebrations or a decadent treat.
Spiced Apple Pie with Brandied Crème Anglaise
A show‑stopping fall dessert featuring a flaky cinnamon‑spiced apple pie topped with delicate pastry leaves, drizzled with a rich apple‑brandied caramel and served with silky brandied crème anglaise. Perfect for holidays or any special occasion.