Homemade Desserts Recipes
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Dessert is an important course to serve at the end of meal. We have collected delicious homemade desserts recipes. In these you will find custard, mousse and cake recipes.
12 Homemade Dessert Recipes
Must try these amazing dessert recipes.
Brownie Chocolate Mousse Recipe
A delicious dessert made with brownie. Yes! you can use brownie in another way rather just to eat them simple. In this dessert brownie and pudding is used to make a fancy dessert Brownie Chocolate Mousse. Must try it, it has a delish taste!
Also check other yum desserts: Cold Cake, Chocolate Banoffee Toffee
Ingredients
- Baked brownie as required
- Chocolate instant pudding 1 box
- Milk 1½ cups
- Whipping cream 1 cup
Instructions
- Beat pudding mix and milk with whisk until soft-set.
- In small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Refrigerate until ready to assemble.
- Crumble cooled brownies. In serving glasses, layer crumbled brownies and chocolate mousse alternatively.
- Serve immediately or refrigerate until serving time.
Coffee Banana Dessert
Coffee Banana Dessert by Chef Zubaida Tariq has a tremendous taste and texture. You have serving option for this dessert; you can serve it in a wide bowl. It also looks great n small serving bowls.
Ingredients
Fresh milk 1/2 liter
Sugar 1 cup
Corn flour 2 tbsp
Coffee 1 tbsp
Fresh cream 1 packet
Bananas 6
Chopped walnuts 1 cup
Instructions
- Pour fresh milk (reserve half cup milk) and sugar in pan and cook it until sugar is dissolved.
- Mix corn flour in some cold milk, put in milk and stir it continuously. When thick, beat it nicely and chill it.
- Now mix coffee in remaining fresh milk, beat it and put in corn flour custard.
- Keep in fridge, chill it nicely and transfer custard in bowl.
- Arrange layer of banana and walnut and cover with cream.
- Chill and serve.
Biscuits Pudding
A simple but delicious pudding. Must try this easy recipe of Biscuits Pudding. I used simple biscuits in pudding, but you can use chocolate biscuits too.
Ingredients
- Digestive biscuits 1 packet (crushed)
- Milk 1/2 liter
- Vanilla/chocolate pudding mix 1 packet
- Cream ½ cup (whipped)
Instructions
- Arrange crushed digestive biscuits at the bottom of serving bowl.
- Heat up milk in a pan when it comes to boil add slowly pudding mix and stir.
- Cook for 1-2 minutes and pour over biscuits.
- Cool at room temperature for 40 minutes.
- Keep in fridge to chill and serve.
Easy Chocolate Mousse Recipe
Get Easy Chocolate Mousse Recipe and learn how to make perfect and tasty Chocolate Mousse. This is a brilliant pud for dinner parties.
Also Check: No Bake Mango Pudding, Strawberry Mousse
Ingredients
- Dark chocolate 300g (roughly chopped)
- Eggs 3
- Sugar ¼ cup
- Cocoa powder 1 tbsp
- Cream 300 ml (thickened)
- Whipped cream to serve
- Grated chocolate to serve
Instructions
- Place the chocolate in a heatproof bowl over a pan of gently simmering water. Stir until the chocolate melts.
- Remove bowl from heat and set aside to cool slightly.
- Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is thick and doubled in volume.
- Fold in cooled chocolate and cocoa powder until combined.
- In a separate bowl, whip cream until thickened.
- Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
- Spoon this mixture into 6 serving glasses and chill in fridge for one hour.
- Top with whipped cream and grated chocolate and serve cold.
Strawberry Swirl Cheesecake
- Butter cookies 500 gm
- Butter 4-6 tbsp
- Coconut 1-1/2 tbsp
- Strawberry jam ¾ cup
- Strawberries 1 kg
- Icing sugar ¾ cup
- Gelatin 1½ tbsp
- White cream cheese 500 gm
- Strawberry essence 3-4 drops
- Lemon juice 1 tbsp
- Fresh cream 1 cup
Instructions
- Chop butter cookies in chopper and add melted butter and coconut. Mix it.
- Now press mixture nicely in spring pan and keep in refrigerator to set for 20 minutes.
- After that, take out, make layer of jam and keep again in refrigerator.
- Put strawberries in blender and grind it. Shift in a cooking pan, add ¼ cup icing sugar, cook it. Together dissolve gelatin in water and add half gelatin. Mix and remove from heat.
- Beat cream cheese nicely, put remaining icing sugar and beat more.
- Now mix cream cheese, strawberry essence, lemon juice and 2 tbsp strawberry puree and remaining gelatin in it.
- Pour over base and keep in freezer to set it.
- Take out from freezer, roughly drop strawberry puree with spoon, make swirl with shashlik stick and keep in refrigerator.
- When it sets, take it out, garnish with strawberries and cream and serve.
Chocolate Fudge Cake
Ingredients
For the Cake
- All-purpose flour 2⅔ cups
- Granulated sugar ¾ cup plus 1 tbsp
- Light brown sugar ⅓ cup
- Best-quality cocoa powder ¼ cup
- Baking powder 2 tsp
- Baking soda 2 tsp
- Salt ½ tsp
- Eggs 3
- Sour cream ½ cup plus 2 tbsp
- Vanilla essence 1 tsp
- Unsalted butter ¾ cup (melted and at room temperature)
- Corn oil ½ cup
- Chilled water 1⅓ cups
For the Fudge Icing
- Bittersweet chocolate 6 ounces (minimum 70 percent cocoa solids)
- Unsalted butter 1 cup plus 2 tbsp (softened)
- Confectioners’ sugar 1¾ cups (sifted)
- Vanilla essence 1 tsp
Instructions
For the Cake
- Preheat the oven at 350 degrees F. Grease and line the bottom of 2 (8-inch) cake pans.
In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. - In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended.
- Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water.
- Add the dry ingredients all at once and mix together on a slow speed.
- Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins.
- Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean.
- Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
For the Fudge Icing
- Melt the chocolate in the microwave 2 to 3 minutes on medium should do it – or in a bowl sitting over a pan of simmering water, and let cool slightly.
- In another bowl beat the butter until it’s soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. (I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy).
- Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
- Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Homemade Sour Cream Easy recipe
A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.
Ingredients
- Original recipe makes 1 cup
- Milk ¼ cup
- Distilled white vinegar ¼ tsp
- Heavy cream ¾ cup
Instructions
- Combine the milk and vinegar and let stand for 10 minutes.
- Pour the heavy cream into a jar. Stir in the milk mixture well, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
This recipe makes 1 cup sour cream.
Tres Leches Cake
Tres Leches Cake is a sponge cake soaked in three types of milk. The cake is popular in Central and South America, North America and many parts of the Caribbean.
The origins of the tres leches are disputed, however the idea for creating a cake soaked in a liquid is most likely of Medieval European. Once I tried this cake, its just amazing and a perfect moist cake. I got this recipe from a Facebook page and sharing with you.
Bakers are selling Tres Leches Cake on very high prices, you can prepare it at home easily because its a sponge cake soaked in milk; nothing difficult at all.
Ingredients
- Plain flour 1 cup + 1 pinch salt
- White sugar 1/4+1/4 cup
- Eggs 6
- Vanilla extract 1 tsp
- Sweetened condensed milk 1 big can
- Evaporated milk 1 big can
- Heavy whipping cream 300 ml
- Vanilla extract 1 tspFor
Topping
- Heavy whipping cream 1 cup
- Icing sugar 2-3 tbsp (or as per taste )
- Vanilla extract 1 tsp
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- Sift flour+ salt and set aside.
- Separate eggs. Now beat egg whites with 1/4 cup sugar until stiff keep a side.
- Beat egg yolks with 1/4 cup sugar +vanilla essence until light in colour.
- Fold yolk mixture in egg whites.
- With soft hands fold flour in egg mixture. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25- 30 minutes or keep checking untill brown from top.
- Cool for 10-15 min. Pierce cake several times with a fork.
- In a bowl, stir together the heavy cream, evaporated milk and sweetened condensed milk.
- Pour the mixture over the cake until all absorb. Refrigerate cake over night for best results.
For Topping
- Place the heavy cream, sugar and vanilla into the bowl. Whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick.
- Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
- Garnish with sliced strawberries.
Creamy Coffee Cake
Creamy Coffee Cake is one of best cake. Bake it at any special occasion celebration or give as a gift to your friend.
Ingredients
For Sponge
- Eggs 3
- Instant coffee 1 tbsp
- Vanilla essence 1-½ tsp
- Sugar ½ cup
- Flour ½ cup
For Coffee Cream
- Cream 2 cups
- Coffee 1 tbsp
- Vanilla essence 1 tsp
For Sugar Syrup
- Water 1 cup
- Sugar 3 tbsp
- Coffee 1 tsp
Instructions
For Sponge
- Pre-heat oven to 190 degrees C. Grease, line a 8-inch round tin, flour lightly. Keep aside.
- Beat eggs until fluffy then mix the coffee, vanilla essence and the sugar.
- Sift the flour over the egg mixture in three badges. Fold in the flour very gently but thoroughly. When all the flour has been incorporated, transfer the batter to the tin.
- Bake for about 35-40 minutes or till a knife/fork inserted comes out clean.
- If you find the cake browning too much, carefully slide a sheet of aluminum foil over the cake.
- Leave the cake in the tin for 10 minutes and then run a knife along the sides to release the cake.
- Turn on a wire rack and cool completely. When cool, slice horizontally into 2 layers.
For the Coffee Cream Icing
- Beat the cream, add the essence and the coffee. Refrigerate till using.
- For the sugar syrup combine the water, sugar, and instant coffee and bring to a boil.
- Reduce the heat and simmer, stirring frequently, until the sauce has thickened slightly.
- To assemble, place one cake layer on a plate or board and brush or spoon sugar syrup evenly.
- Spread the cream using an off set spatula. You can put nuts or chocolate chips on this layer of cream.
- Place the top layer, spoon syrup again.
- Frost with the cream. Chill and decorate.
Strawberry Mousse Cake
Strawberry Mousse Cake is a really pretty dessert. In this recipe plain cake is used, you can add coco powder for making a chocolate flavored cake.
Strawberry Mousse Cake is perfect for brunch, dinner, or any spring time celebration. Follow the recipe and prepare a fabulous taste of Strawberry Mousse Cake.
Ingredients
For Cake (8″ round)
- Eggs 3
- Sugar 100g (about 7 tbsp)
- Vanilla extract 1/4 tsp
- Lemon juice or vinegar 1 tsp
- Cake flour 20g
- Corn starch 50g
For Mousse
- Fresh strawberries 800g
- Gelatin 15g (23 ml)
- Milk 1/2 cup
- Sugar 90g (6 tbsp)
- Egg yolks 2
- Lemon juice 2 tbsp
- Heavy cream 1 cup
Glaze
Gelatin 1 tsp dissolved in 1 tbsp warm water
Instructions
For Cake
- Separate egg whites and yolks. Beat yolks with sugar until fluffy and the color turns pale, and then adds vanilla extract and mix well.
- Preheat oven at 155 C/ 300 F.
- In a mixing bowl, beat egg whites with lemon juice or vinegar using a mixer until it can form a soft peak.
- Add in the yolk mixture and combine gently. Sift cake flour and corn starch together into the mixture, slightly combine until incorporated and relatively lump-free.
- Pour the batter into the 9″ pan; bake for about 35-40 minutes.
- Remove from oven, let cool, cut it to the size of 8″ and then level into 2 slices.
For Mousse
- Remove stems and rinse strawberries. Blend 400g strawberries into puree.
- Cut 200g strawberries in halves, and slice the rest 200g for decorating.
- Dissolve gelatin with milk, then heat the milk until gelatin is clear and totally dissolved.
- Add sugar to the gelatin mixture, then add in two blended egg yolks and lemon juice.
- Whip heavy cream till thick (still looks like liquid, but much thicker), and then pour the strawberry puree and gelatin mixture into the whipped cream. Mix well.
Assembling
- Remove the bottom of the spring form pan (or just use a mousse ring), put the ring on a plate or a cake circle.
- Line the bottom with a layer of cake, arrange strawberry halves on the side.
- Pour in the mousse, cover with another layer of cake, press the top a little bit to make sure there is no bubbles inside.
- Decorate the top with strawberries, glaze strawberries with a soft brush, then transfer to refrigerator to chill at least 3 hours.
Note
If it’s difficult to remove the ring, use hot towels to surround the mousse ring to soften the mousse till it can be easily removed from cake.
Recipe Adopted from Here
Red Velvet Cake Recipe
I got this recipe from a Facebook page, it looks so yummy so I decided to share it on my blog. This moist Red Velvet Cake is made with buttermilk, frosted with heavy cream and decorated with beautiful strawberries. Don’t forget to entertain your family and guests with this divine cake at birthday or some other special event.
Also Check: Cakes for Beginners
- Sifted cake flour 2½ cups (250 grams)
- Salt ½ tsp
- Regular or Dutch-processed cocoa powder 2 tbsp (15 grams)
- Unsalted butter ½ cup (113 grams) (at room temperature)
- Granulated white sugar 1½ cups (300 grams)
- Large eggs 2
- Pure vanilla extract 1 tsp
- Buttermilk 1 cup (240 ml)
- Liquid red food coloring 2 tbsp
- White distilled vinegar 1 tsp
- Baking soda 1 tsp
- cream cheese 1 – 8 ounce (227 grams) room temperature
- Tub of Mascarpone cheese 1 – 8 ounce (227 grams) room temperature(i did not use it)
- Pure vanilla extract 1 tsp
- Confectioners’ (icing or powdered) sugar 1 cup (115 grams) sifted
- Cold heavy whipping cream (double cream) 1½ (360 ml) cups (35-40% butterfat)
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
- In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
- In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
- Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
- In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth.
- Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
- Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
Orange Pancake Recipe
Why not try some new recipe of pancake instead to typical old one. Check these Orange Pancake that has a superb taste with fresh orange juice. Great for kids lunch boxes.
Ingredients
- Orange juice 1/2 cup
- Plain flour (maida) 1/2 cup
- Cornflour 1/2 cup
- A pinch of salt
- Butter for greasing and cooking
For The Topping
Vanilla ice-cream 6 scoops
Instructions
- Mix all the ingredients along with approx. ½ cup of water in a deep bowl and whisk well to make a smooth batter.
- Grease a 100 mm. (4″) diameter non-stick pan using a little butter, pour ¼ cup of the batter on it and tilt the pan around quickly so that the batter coats the pan evenly.
- Cook the pancake on each side for 30 seconds approximately using a little butter.
- Repeat with the remaining batter to make 5 more pancakes.
- Place each pancake on a serving plate, fold into a triangle and place a scoop of vanilla ice-cream on each pancake.
- Serve immediately.
Recipe adopted from Tarla Dalal
Mocha Whip Caramel Trifle Recipe
Mocha Whip Caramel Trifle is a delicious dessert made with ganache and two types of filling. This is a tried and test recipe. Must make this yummy dessert in your next get together.
Ingredients
For Swiss Roll
- Eggs 4
- Caster sugar 4 oz
- Flour 3 oz
- Cocoa powder 1 oz
- Chocolate essence 1 tsp
For Ganache
- Chopped chocolate ½ cup
- Cream ½ cup
For First Filling
- Water 1 cup
- Coffee 1 tbsp
- Marshmallow 3 cups
- Cream 1½ cup
- Chocolate syrup ½ cup
For Second Filling
- Sugar ½ cup
- Water ¼ cup
- Coffee 1 tbsp
- Gelatin 1 tbsp
- Wafer ¼ cup
- Cream 2 cups
Instructions
For swiss roll
- Preheat oven at 180 degree C.
Line the base of a 10 by 15-inches Swiss roll pan with greaseproof or parchment paper. - Brush the base and sides of the pan with melted butter, and dust with flour.
- Beat egg whites till soft peaks forms, gradually add sugar and beat; add essance and yolks while beating.
- Fold flour and cocoa in eggs mixture and pour batter in greased Swiss roll pan and bake at 170 degree C for 15 minutes or a tooth pick inserted comes out clean.
- Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper).
- Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
- Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
- When the cake is cool, spread ganache on it and roll it.
- Now cut it in 2 inches pieces, than put these on the bottom of serving dish and soak with chocolate sauce.
For Ganache
- Melt chocolate in microwave or in double boiler then mix in cream.
- Remove, ganache is ready.
For First Filling
- Boil water, add coffee and marshmallow; cook till marshmallow are melt.
- Let it cool at room temperature than add whipped cream and chocolate syrup.
- Pour this mix over Swiss roll slices.
For Second Filling
- Caramelized the sugar, add coffee with water and again cook till everything mix nicely.
- Soak gelatin in water until dissolve, then add in sugar mixture again cook.
- Now cool on room temperature and add some cream in it than beat it in rest of the cream. Pour it on first layer.
- Make lines with chocolate syrup with help of tooth pic or wooden skewer.
- Let cool and serve.