Vigor and Vitality

10/02/2025

10/02/2025

Red Velvet Cheesecake Cake

Here at Delish, we're firm believers in the idea: why have one dessert when you can have two? Our best example is this red velvet cheesecake. With layers of decadent red velvet cake and rich cheesecake, this is the ultimate two-in-one dessert when you just can’t decide what to serve for your Valentine's Day-in or birthday bash. This red velvet cheesecake is not only impressive to serve, but surprisingly simple to make. It’s adaptable to how much effort you want to put in: Make the red velvet cake from scratch if you prefer, or use a boxed mix—either way, this cake will wow.

If you’re a devoted red velvet fan, keep reading on for all of our top tips on how to ace this rich and decadent cheesecake:

How to make red velvet cheesecake:
—The cheesecake. Our classic cheesecake layer comes together quickly, with just cream cheese, sugar, egg, a little sour cream for tanginess, and vanilla. You'll bake for around 1 hour, let it cool slightly, then transfer to the freezer to let it cool and firm up before assembling the rest of your dessert.
— The cake. For the red velvet layers, you can make it from scratch with our super-easy red velvet cake recipe, or use a boxed mix if you prefer.
— The frosting. The entire cake is covered with homemade cream cheese frosting. While you can use a different frosting if you prefer, we firmly believe cream cheese frosting is the perfect tangy accompaniment to this rich cake.

How to decorate red velvet cheesecake:
This cake looks stunning all on its own, but if you’re looking for a bit of extra decoration, use some cake crumbs as a festive garnish! While using your serrated knife to carefully shave off the rounded top of the cakes, save your scraps. When it’s time to decorate your cake, crumble them up and sprinkle on top of your frosted cake for the ultimate presentation.

Make it ahead:
Yes! You can bake off the red velvet layers and cheesecake layer up to 2 days in advance. Let the red velvet cake layers cool, then wrap tightly in plastic wrap and store at room temperature. After the cheesecake bakes, you'll transfer it to the freezer to cool and firm up. If you want to make this ahead, leave it there—wrapped in plastic—and let thaw in the fridge for assembly.

Storage:
If you have any leftovers, store in an airtight container in the fridge for up to 5 days.

Made this? Let us know how it went in the comments below!

Ingredients
For the Red Velvet Layers
Butter, for cake pans
All-purpose flour, for cake pans
1 box red velvet cake mix, plus ingredients called for on the box
For the Cheesecake Layer
2 8-oz. packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/3 cup sour cream
1 Tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
For the Cream Cheese Frosting
2 8-oz. packages cream cheese, softened
1/2 cup (1 stick) butter, softened
2 1/4 cups powdered sugar
1 tsp. pure vanilla extract

Directions
Step 1
Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions.
Step 2
Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!).
Step 3
Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined.
Step 4
Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling.
Step 5
Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined.
Step 6
Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake.
Step 7
Using an offset spatula, frost cake with cream cheese frosting.
Step 8
Garnish with red velvet cake crumbs before serving.

09/02/2025

Cheesecake-Stuffed Cupcakes

Now you don't have to choose between your two favorite desserts.

Ingredients
1 box chocolate cake mix, plus ingredients called for on box
12 frozen, plain 1" cheesecake squares
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
3/4 cup cocoa powder
2 tsp. vanilla extract
Pinch kosher salt
1/4 cup heavy cream, plus more if needed
Rainbow sprinkles, for decoration

Directions
Step 1
Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
Step 2
In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
Step 3
Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
Step 4
Pipe cupcakes with frosting and decorate with rainbow sprinkles.

09/02/2025

Coconut Cream Cupcakes

Inspired by the beloved coconut cream pie, these stuffed cupcakes have all the classic components of the original dessert, sans pie crust. You won't miss it though, because in its place is our soft and fluffy vanilla cupcakes, and you'll want any chance to whip up a batch of those.

As for the cream filling, we think we may have stumbled upon our new favorite 2-ingredient dessert: instant vanilla pudding made with canned coconut milk. Sweet, coconutty, and super-creamy, we’d happily eat it plain. You’ll likely have 1/2 to 3/4 cup left over from this recipe, perfect for making a personal trifle with the remaining cake scooped from the center of the cupcakes!

To top it all off we have a light, slightly tangy whipped cream frosting that’s surprisingly stable thanks to the addition of softened cream cheese. Finished with a healthy dusting of toasted coconut, we think this easy dessert comes pretty close to its inspiration.

Made this? Let us know how it went in the comment section below!

Ingredients
Cupcakes
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups (300 g.) granulated sugar
3 large eggs
1 Tbsp. pure vanilla extract
1/2 tsp. coconut extract (optional)
2 cups (240 g.) all-purpose flour
3 Tbsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. kosher salt
3/4 cup (170 ml.) milk
Custard Filling
1 (13.5-oz. can) full-fat coconut milk
1 (3.4-oz.) package instant vanilla pudding
Frosting & Assembly
6 oz. (170 g.) cream cheese, room temperature
2/3 cup (75 g.) powdered sugar
1 1/2 cups (340 ml.) cold heavy cream
Pinch of kosher salt
3/4 cup (40 g.) toasted shredded unsweetened coconut

Directions
Cupcakes
Step 1
Preheat oven to 350° and line 2 standard 12-cup muffin tins with liners.
Step 2
In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and coconut extract, if using, and mix until combined.
Step 3
In another large bowl, whisk flour, cornstarch, baking powder, and salt. Add half of dry ingredients to butter mixture and beat until just combined. Pour in milk and beat until incorporated. Add remaining dry ingredients and beat until just combined.
Step 4
Fill prepared cups three-quarters full with batter. Bake until slightly golden on top and a tester inserted into the center comes out clean, about 25 minutes. Transfer cupcakes to a wire rack and let cool completely.
Custard Filling
Step 1
In a medium bowl, whisk milk and pudding mix until no lumps remain. Let firm up at room temperature 5 minutes, then refrigerate until ready to use.
Step 2
Using a melon baller or teaspoon, scoop out the center of each cupcake to create a well about 1" deep. Cut off tops of removed pieces of cupcake and reserve; reserve remaining pieces of cupcake for another use.
Step 3
Using a small spoon or piping bag, fill each cupcake with pudding mixture. Close with reserved top pieces from each cupcake. (This will make them easier to frost.)
Frosting & Assembly
Step 1
In the large bowl of stand mixer fitted with the whisk attachment (or in a large bowl using electric mixer), beat cream cheese on medium-high speed until creamy and smooth, about 1 minute. Add powdered sugar and beat, scraping down sides of bowl with a spatula, until no lumps remain.
Step 2
Reduce mixer speed to low and add cream in a slow, steady stream. Add salt and beat on high speed until stiff peaks form, about 2 minutes more.
Step 3
Pipe or spoon frosting onto cupcakes. Sprinkle with coconut.

08/02/2025

Hostess Sheet Cake

If you can't get enough of the fudgy, cream-filled cupcakes, then this sheet cake will be your new favorite dessert. Taking inspiration from the classic Hostess dessert, this sheet cake delivers on all the same flavors in an easy, shareable form. We start with a chocolate cake box mix in this recipe, before layering on homemade marshmallow frosting and rich chocolate ganache. To really complete the copycat Hostess look, we pipe our cake with icing in the traditional, iconic design the cupcakes are known for.

Ready in just around an hour, this is the easy last-minute dessert the chocolate dessert lovers in your life will thank you for. Trust us, Hostess fans—you'll be obsessed.

Made this recipe? Let us know how it went in the comments below!

Ingredients
Cooking spray
All-purpose flour, for pan
1 (15.25-oz.) box Devil's food cake mix, plus ingredients called for on box
2 (7.5-oz.) jars Marshmallow Fluff
1 cup (2 sticks) unsalted butter, softened
2 tsp. kosher salt
2 tsp. pure vanilla extract
3 cups (345 g.) (or more) confectioners' sugar, divided
1 1/2 cups semisweet chocolate chips
3/4 cup heavy cream
1 Tbsp. (or more) whole milk

Directions
Step 1
Preheat oven to 350°. Generously grease a 17" x 12" half-sheet or jelly roll pan with cooking spray; lightly sprinkle with flour, tapping out excess.
Step 2
Prepare cake batter according to box directions. Spread batter into prepared pan; smooth into a thin, even layer with a rubber spatula.
Step 3
Bake cake until a tester inserted into the center comes out clean, 22 to 25 minutes. Let cool in pan on a wire rack.
Step 4
Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat Fluff and butter until smooth and fluffy. Add salt, vanilla, and 2 cups confectioners' sugar and beat until smooth.
Step 5
Using an offset spatula, spread marshmallow frosting on cooled cake.
Step 6
Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, heat cream until bubbles begin to break the surface around edges of pan. Pour hot cream over chips, swirling bowl to coat chips. Cover bowl and let sit 3 to 5 minutes. Uncover and, starting from the center and working your way to edges of bowl, gently whisk until chocolate is melted and smooth. Let cool to room temperature.
Step 7
Pour cooled ganache over marshmallow frosting; spread with offset spatula. Refrigerate until set, about 10 minutes.
Step 8
In a medium bowl, whisk milk and remaining 1 cup confectioners' sugar until smooth. If icing is too loose, add more confectioners' sugar; if it’s too thick, add more milk.
Step 9
Transfer icing to a pastry bag fitted with a small tip. Pipe decorative doodle patterns on a diagonal across ganache.

07/02/2025

Cannoli Icebox Cake

With the not-too-sweet creamy filling inside a crispy shell, cannoli are a nearly perfect dessert. Making your own is a fun little project but a little time consuming, and frying the shells can be intimidating. This easy cake is a great alternative. The filling is similar: sweetened ricotta and orange zest combine with whipped cream to make the cake even lighter. My favorite cannoli toppings are pistachios and chocolate chips, so I folded some into the mixture and topped the icebox cake with it. If you like one more than the other, you could stick with just one or add your own favorite topping into the mix.

Graham crackers are used in place of the shells so that you don’t have to bring out the pot full of frying oil. They work so well in an icebox cake and soften as they sit in the cream but still help hold up the layers. It’s an easy dessert that requires very little assembly and absolutely no heat, making it perfect for those hot summer months, but would be just as good as a comforting, rich dessert in the winter.

This can be made and kept in the freezer, tightly wrapped, for up to 1 month.

Did you try making this? Let us know how it went in the comments!

Ingredients
1 cup heavy cream
1 lb. whole milk ricotta
1 cup (115 g.) confectioners' sugar
Zest of 1/2 orange
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
1/3 cup finely chopped pistachios
1/3 cup mini chocolate chips
12 graham crackers

Directions
Step 1
In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form. In another large bowl, using handheld mixer on medium-high speed, beat ricotta, confectioners’ sugar, orange zest, vanilla, cinnamon, and salt until combined. Add whipped cream and gently fold until just combined.
Step 2
In a small bowl, mix pistachios and chips. Add about 1/2 c. pistachio mixture to ricotta mixture and fold to combine; reserve remaining pistachio mixture for serving.
Step 3
Line a 9" x 5" loaf pan with plastic wrap, leaving a 2" overhang on 2 long opposite sides. Spread about one-quarter of ricotta mixture on bottom of pan. Top with a layer of graham crackers, breaking them if needed to fit pan. Repeat with remaining ricotta mixture and crackers to make 4 layers, ending with crackers. Fold plastic wrap over top and refrigerate until chilled, at least 4 hours and up to overnight.
Step 4
When ready to serve, unwrap top and place a platter or cutting board over pan. Invert pan to release cake, then remove plastic wrap. Top with reserved pistachio mixture.

07/02/2025

White Russian Cupcakes

It’s creamy, it’s coffee, it’s cake. My White Russian cupcakes bring a coffee flavor that will have you reminiscing about a decadent White Russian cocktail. This recipe is made with a box of Duncan Hines white cake mix so it’s super-easy and quick. Alcohol doesn’t affect gluten development, so the addition of vodka in the cupcake batter produces a light and tender crumb. It also enhances moistness because it’s a natural preservative, and the flavor because alcohol molecules are similar to sugar molecules! Adding Kahlúa to the buttercream frosting will emphasize the espresso in the cake while providing a hint of cream and sweetness. Finishing these little cuties with chocolate shavings adds to the richness of it all. These cupcakes do contain alcohol, so while they’re not kid-friendly, they sure will be the perfect addition at your next cocktail party!

These cupcakes are best when made fresh, but if you need to make them ahead of time, they will keep at room temperature in an airtight container for 3 days and in the freezer for 5 days. The frosting can be made 3 days in advance, stored in an airtight container in the fridge. When ready to use the frosting, bring it back up to room temperature and mix in a stand mixer fitted with the paddle attachment for 5 minutes.

Did you try making this? Let us know how it went in the comments!

Ingredients
Cupcakes
1/2 cup vodka
2 Tbsp. instant espresso
1 (15.25-oz.) Duncan Hines white cake mix
3 large egg whites
1/2 cup vegetable oil
Buttercream Frosting
3 cups (345 g.) confectioners' sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/3 cup Kahlúa
3 Tbsp. heavy cream, room temperature
1 1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/2 cup chocolate shavings (optional)
Equipment Needed
A piping bag, a large star tip

Directions
Cupcakes
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 22 cups of 2 standard 12-cup muffin tins with baking cup liners.
Step 2
In a large bowl, whisk vodka, espresso, and 1/2 c. water. Add cake mix, egg whites, and oil; vigorously whisk until combined, 2 to 3 minutes. Fill prepared cups two-thirds full with batter.
Step 3
Bake cupcakes, rotating tins top to bottom halfway through, until a tester inserted into the center comes out clean, 18 to 20 minutes. Let cool in pans 10 minutes, then transfer to wire racks and let cool completely.
Buttercream Frosting
Step 1
In a large bowl, gently whisk confectioners’ sugar to break up any clumps.
Step 2
In the large bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add confectioners’ sugar in 2 batches, beating on low speed after each addition and scraping down sides of bowl. Add Kahlúa, cream, vanilla, and salt and beat until fluffy and smooth, 3 to 4 minutes.
Step 3
Transfer buttercream to piping bag fitted with star tip. Frost cupcakes, then top with chocolate shavings (if using).