Although most sons and daughters don’t need a specific date to celebrate the most important man in their life, every dad in the country does get his special day on the calendar.
Here are recipes for Father’s day cakes to try for your Father this weekend!
S’mores Swirl Cake
INGREDIENTS
- Nonstick baking spray, for pan
- 2 c. all-purpose flour spooned and leveled
- 1/4 tsp. baking powder
- 1 1/2 tsp salt
- (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 c. sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 3/4 cup whole milk
- 1/2 cup unsweetened cocoa, sifted.
- 1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers)
- Chocolate sauce, crushed graham crackers, and mini marshmallows, for serving
DIRECTIONS
- Preheat oven to 350°F with rack in the middle position. Coat a 10 to 12-cup Nordic Ware Heritage Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately , beginning and ending with flour mixture.
- Transfer half the batter to a second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into the remaining batter. Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife.
- Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and marshmallows.
Basic Vanilla Cake
INGREDIENTS
- (2 sticks) unsalted butter, at room temp, plus more for pan
- 3 c. all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 3/4 c. granulated sugar
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 cup whole milk, at room temp
METHOD
- Heat oven to 325°F. Butter 9 by 13-in. cake pan and line bottom with parchment, leaving an overhang on 2 sides; butter parchment.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl of an electric mixer, beat butter and granulated sugar at low speed to combine. Increase speed to medium-high; beat until light and fluffy, about 3 min. Reduce speed to medium; add eggs 1 at a time, beating each until incorporated before adding next. Beat in vanilla.
- Reduce speed to low and add flour mixture in three parts, alternating with the milk and beating just until incorporated.
- Spread batter into prepared pan and bake until wooden pick inserted in center comes out clean, about 40 min. Let cool in pan 10 min., then use overhangs to remove from pan and let cool completely.
Banana-Butterscotch Cake
INGREDIENTS
- Nonstick baking spray, for the pan
- 1 3/4 c. all-purpose flour, spooned and leveled
- 1 (3.4-ounce) box instant butterscotch pudding mix
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 c. (1 stick) unsalted butter
- 2 large, ripe bananas, peeled and halved lengthwise
- 1 c. packed dark-brown sugar
- 3 large eggs, lightly beaten
- 1 tsp. pure vanilla extract
- 1 tsp. kosher salt
DIRECTIONS
- Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. Whisk together flour, pudding mix, baking powder, and baking soda in a bowl.
- Melt butter in a large skillet. Add bananas and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Sprinkle with sugar and cook until bananas break down. Transfer to a bowl; mash until smooth.
- Whisk eggs, vanilla, and kosher salt into bananas. Add to flour mixture and stir until incorporated. Transfer to prepared pan; gently tap to release air bubbles.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in pan on a wire rack for 15 minutes, then invert onto a wire rack to cool. Drizzle with dulce de leche and sprinkle with coconut and flaked sea salt and serve as your special father’s day cakes
Ice Cream Bombe
INGREDIENTS
- 6 c. strawberry ice cream
- 5 c. chocolate-chip ice cream
- 4 c. pistachio-almond ice cream
- 2 c. chocolate ice cream.
- White sprinkles
DIRECTIONS
- Line a 3-quart metal mixing bowl with plastic wrap, leaving a 2-inch overhang all around; freeze for 10 minutes. Mash 5 to 6 cups strawberry ice cream until just spreadable. Using a rubber spatula, coat inside of the prepared bowl with ice cream, making a thick, even layer. Freeze for 2 hours.
- Repeat procedure with 4 to 5 cups chocolate-chip ice cream and again with 3 to 4 cups pistachio-almond ice cream, freezing between each layer. Fill remaining space with 2 cups chocolate ice cream. Cover with plastic wrap and freeze until completely hardened at least 8 hours.
- To serve, invert the bowl onto a serving plate. Remove bowl and plastic wrap. Press white sprinkles evenly over the surface. Return to the freezer or serve immediately as your special father’s day cakes
Oreo Cheesecake Bites
Ingredients
- 12 oz. cream cheese (1 1/2 packages), at room temperature
- 3 tbsp. sugar
- 1 c. heavy cream,
- 20 chocolate sandwich cookies (oreo)
- Mini chocolate sandwich cookies, for topping
Directions
1. Using an electric mixer, beat cream cheese and sugar until smooth.
2. Reduce mixer speed to low and gradually add heavy cream. Increase speed to high and beat until thick and stiff, about 2 minutes.
3. Roughly break 8 sandwich cookies. Fold into cream cheese mixture. Place remaining sandwich cookies in the bottoms of nonstick mini cheesecake pan with removable bottoms.
4. Divide cream mixture among cups, tapping the pan to set mixture around cookies. Top with mini sandwich cookies and refrigerate until firm, at least 3 hours and up to 1 day.
“Any man can be a father, but it takes someone special to be a dad.” Happy Father’s Day! Dont forget to try these special father’s day cakes on the weekend