Cake Step by Step, new York, New York, NY (2026)

06/02/2026

🍋 blueberry lemon mascarpone loaf

soft buttery loaf packed with juicy blueberries
finished with a creamy lemon mascarpone glaze

Ingredients

for the loaf

2 eggs
3/4 cup sugar
1/2 cup butter melted
1/2 cup milk
1 tsp vanilla
1 tbsp lemon zest
1 3/4 cups flour
2 tsp baking powder
1 cup blueberries

for the glaze

150g mascarpone
2 tbsp lemon juice
1/2 cup powdered sugar

for decoration

extra blueberries
lemon zest

Procedure

Preheat the oven to 175°C.

Line a loaf pan with parchment paper.

Whisk eggs and sugar until smooth.

Add melted butter, milk, vanilla, and lemon zest.

Mix in flour and baking powder.

Fold in blueberries gently.

Pour batter into the loaf pan.

Bake for 45–50 minutes until golden.

Cool completely.

Mix mascarpone, lemon juice, and powdered sugar until smooth.

Spread glaze over the loaf.

Decorate with blueberries and lemon zest.

Slice and serve.

06/02/2026

🍫 chocolate orange lava muffins

soft chocolate muffins with a molten center
bright orange flavor and rich gooey chocolate

Ingredients

for the muffins

2 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 tbsp orange zest
1 cup flour
1/3 cup cocoa powder
1 tsp baking powder

for the center

8 chocolate truffles or chocolate squares

for decoration

orange zest
powdered sugar

Procedure

Preheat the oven to 180°C.

Line a muffin tray with paper liners.

Whisk eggs and sugar until smooth.

Add oil, milk, vanilla, and orange zest.

Mix in flour, cocoa powder, and baking powder.

Fill muffin cups halfway.

Place one chocolate truffle in the center of each.

Cover with remaining batter.

Bake for 14–16 minutes.

Cool for 5 minutes.

Sprinkle with powdered sugar.

Finish with fresh orange zest.

Serve warm for a molten center.

06/02/2026

🍮 caramel flan cheesecake cake

creamy caramel flan baked over a soft vanilla cake
two dreamy layers in one elegant dessert

Ingredients

for the flan

400ml milk
4 eggs
1/2 cup sugar
1 tsp vanilla

for the caramel

1/2 cup sugar
2 tbsp water

for the cake

2 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 cup flour
1 tsp baking powder

Procedure

Preheat the oven to 170°C.

Melt sugar and water until golden caramel forms.

Pour caramel into a round cake pan.

Whisk milk, eggs, sugar, and vanilla for the flan.

Set aside.

Whisk eggs and sugar for the cake.

Add oil, milk, and vanilla.

Fold in flour and baking powder.

Pour cake batter over the caramel.

Slowly pour flan mixture on top.

Place the pan in a larger tray filled with hot water.

Bake for 55–65 minutes.

Cool completely.

Chill for at least 4 hours.

Run a knife around the edges.

Invert onto a serving plate.

Slice and serve cold.

06/01/2026

🍪 biscoff stuffed cinnamon rolls

soft fluffy cinnamon rolls with a gooey biscoff center
finished with creamy biscoff glaze

Ingredients

for the dough

3 cups flour
2 1/4 tsp instant yeast
3 tbsp sugar
3/4 cup warm milk
1 egg
1/4 cup melted butter

for the filling

1/2 cup biscoff spread
1/3 cup brown sugar
1 tbsp cinnamon

for the glaze

1/4 cup biscoff spread
2 tbsp cream cheese
2 tbsp milk
1/2 cup powdered sugar

Procedure

Mix flour, yeast, and sugar.

Add warm milk, egg, and melted butter.

Knead until smooth.

Cover and let rise for 1 hour.

Roll dough into a rectangle.

Spread biscoff evenly over the surface.

Mix brown sugar and cinnamon.

Sprinkle over the biscoff layer.

Roll tightly and slice into rolls.

Arrange in a greased baking dish.

Let rise for 30 minutes.

Bake at 180°C for 20–25 minutes.

Mix biscoff spread, cream cheese, milk, and powdered sugar.

Spread glaze over warm rolls.

Serve soft and gooey.

06/01/2026

🍮 vanilla custard cream buns

pillowy soft buns filled with silky vanilla custard
light, fluffy, and perfect for breakfast or dessert

Ingredients

for the dough

3 cups flour
2 1/4 tsp instant yeast
3 tbsp sugar
1 egg
3/4 cup warm milk
1/4 cup melted butter

for the custard

2 cups milk
3 egg yolks
1/3 cup sugar
3 tbsp cornstarch
1 tsp vanilla

for topping

powdered sugar

Procedure

Mix flour, yeast, and sugar.

Add egg, warm milk, and melted butter.

Knead until smooth.

Cover and let rise for 1 hour.

For the custard, whisk yolks, sugar, and cornstarch.

Heat milk until warm.

Slowly whisk milk into the yolk mixture.

Return to the heat and cook until thick.

Stir in vanilla.

Cool completely.

Divide dough into equal portions.

Flatten each piece and add a spoonful of custard.

Seal and shape into buns.

Place on a lined baking tray.

Let rise for 30 minutes.

Bake at 180°C for 15–18 minutes.

Cool slightly.

Dust with powdered sugar.

Serve soft and fresh.

06/01/2026

🍫 chocolate peanut butter lava cookies

soft bakery-style cookies with a molten peanut butter center
crispy edges and gooey chocolate middle

Ingredients

for the cookie dough

1/2 cup butter softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 cup chocolate chips

for the filling

1/2 cup peanut butter
2 tbsp powdered sugar

for decoration

extra chocolate chips
melted chocolate drizzle

Procedure

Mix peanut butter and powdered sugar.

Freeze small portions for 30 minutes.

Preheat the oven to 180°C.

Beat butter and both sugars until creamy.

Add egg and vanilla.

Mix in flour, cocoa powder, and baking soda.

Fold in chocolate chips.

Scoop dough portions and flatten slightly.

Place frozen peanut butter filling in the center.

Cover with more dough and seal well.

Place on a lined baking tray.

Top with extra chocolate chips.

Bake for 10–12 minutes.

Cool for 5 minutes.

Drizzle with melted chocolate before serving.

06/01/2026

🍰 pistachio raspberry velvet cake

soft pistachio sponge layered with raspberry cream
beautiful green and pink layers with a bakery-style finish

Ingredients

for the cake

2 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder
1/2 cup finely ground pistachios

for the filling

1 cup whipped cream
3 tbsp raspberry jam
1/2 cup fresh raspberries

for the frosting

200g cream cheese
1/2 cup powdered sugar
1/2 cup whipped cream

for decoration

chopped pistachios
fresh raspberries

Procedure

Preheat the oven to 175°C.

Whisk eggs and sugar until fluffy.

Add oil, milk, and vanilla.

Fold in flour, baking powder, and ground pistachios.

Pour into two small cake pans.

Bake for 25–30 minutes.

Cool completely.

Mix whipped cream and raspberry jam.

Spread over the first cake layer.

Add fresh raspberries.

Place the second layer on top.

Beat cream cheese, powdered sugar, and whipped cream until smooth.

Frost the cake completely.

Decorate with chopped pistachios and fresh raspberries.

Chill for 1 hour before serving.

05/31/2026

🍓 strawberry cheesecake stuffed croissants

flaky buttery croissants with a creamy cheesecake filling
fresh strawberries in every bite

Ingredients

6 large croissants

for the filling

250g cream cheese
1/4 cup powdered sugar
1 tsp vanilla
1/2 cup whipped cream

for the strawberry layer

1 cup diced strawberries
2 tbsp strawberry jam

for decoration

powdered sugar
fresh strawberries

Procedure

Mix cream cheese, powdered sugar, and vanilla until smooth.

Fold in whipped cream gently.

Mix strawberries with strawberry jam.

Slice croissants lengthwise without cutting all the way through.

Fill each croissant with the cheesecake mixture.

Add the strawberry mixture.

Close lightly.

Dust with powdered sugar.

Decorate with fresh strawberry slices.

Chill for 15 minutes before serving.

Serve cold and fresh.

05/31/2026

🍓 strawberry tiramisu loaf cake

soft vanilla loaf layered with mascarpone cream
fresh strawberries and a delicate coffee-free tiramisu twist

Ingredients

for the loaf

2 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder

for the filling

250g mascarpone cheese
1/3 cup powdered sugar
1 cup whipped cream

for layering

1 cup diced strawberries
2 tbsp strawberry jam

for the topping

mascarpone cream
fresh strawberries
white chocolate shavings

Procedure

Preheat the oven to 175°C.

Whisk eggs and sugar until fluffy.

Add oil, milk, and vanilla.

Fold in flour and baking powder gently.

Pour into a lined loaf pan.

Bake for 40–45 minutes.

Cool completely.

Beat mascarpone and powdered sugar until smooth.

Fold in whipped cream gently.

Slice the loaf horizontally into layers.

Spread mascarpone cream over the first layer.

Add diced strawberries and small spoonfuls of jam.

Repeat with remaining layers.

Cover the entire loaf with mascarpone cream.

Decorate with fresh strawberries and white chocolate shavings.

Chill for 1 hour before serving.

05/31/2026

🍮 crème brûlée butter loaf cake

rich buttery vanilla loaf with a creamy custard layer
finished with a crisp caramelized sugar topping

Ingredients

for the loaf

1/2 cup butter softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups flour
1 tsp baking powder
1/2 cup milk

for the custard layer

1 cup heavy cream
2 egg yolks
2 tbsp sugar
1 tsp vanilla

for the topping

3 tbsp sugar

Procedure

Beat butter and sugar until fluffy.

Add eggs one at a time.

Mix in vanilla.

Fold in flour and baking powder alternately with milk.

Pour batter into a lined loaf pan.

Whisk cream, egg yolks, sugar, and vanilla.

Pour the custard gently over the batter.

Bake at 170°C for 45–50 minutes.

Cool completely.

Chill for 1 hour.

Sprinkle sugar evenly over the top.

Caramelize with a kitchen torch until golden and crisp.

Allow the topping to harden for a few minutes.

Slice and serve.

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