Butter Pecan Ice Cream

If you’ve read some of my other posts, you know my husband is OBSESSED with ice cream. It is by far his favorite dessert. In addition to being an ice cream connoisseur, he is also a ranch manger. He loves his job, but in the summer it can be pretty rough. We live in Texas, so he is working outside in the 100+ degree heat everyday this time of year. I don’t know how he does it… I wouldn’t last 5 minutes.

After a hard day of working outside for Rob and a hard day of being in the AC for me (haha), Butter Pecan Ice Cream is just the thing! I love this stuff for so many reasons. For starters, its incredibly easy – you don’t even have to use a ice cream maker (I use one just because I have one, but it totally works without it).

Some people make ice cream with a custard, which requires a lot of egg yolks, a lot of whisking, and even more time. That kind of ice cream tastes good, but so does my super simple recipe! The base is just 3 ingredients and then you can add whatever flavors, candies, or nuts you want. This time around I added pecans soaked and toasted in butter, lots of vanilla, and then I did something crazy… Something came over me and before I knew it I was pouring the butter I toasted the pecans in, into the ice cream. So… Yeah. Just when I thought I couldn’t make this ice cream and richer. When in doubt, add butter!


To start, golden goodness. Aka, sweetened condense milk.


Andddddd then some heavy cream + whole milk. This is not diet ice cream.


Lot of vanilla is really important in ice cream. And practically every other dessert!


Here’s when things get good. Melted butter with a touch of salt.


Pecans are good fresh, but toasted in a little bit of salty butter, they are AMAZING.


They’ll turn a deep golden brown when they have toasted long enough. Another sign of toasted perfection is the smell of your kitchen. When they’re done, it should smell like roasty toasty pecans.


I just love what the pecans and brown butter does to the ice cream mixture. So pretty! It takes it from good, to outstanding. The flavor that comes from the brown butter is irreplaceable. I know you’ll feel a little crazy adding butter to heavy cream and sweetened condense milk, but trust me… It is a MUST.


Here is when I pour the mixture into my ice cream maker. If you don’t have an ice cream maker, don’t worry! You can just put it into a plastic container with a lid and it will freeze up perfectly.



I love my ice cream maker because I have negative patience for things like this, so I want my ice cream as soon as possible. 21st century probs.


I love how there are some big pieces and some little flecks of pecans. That means every bite will have some buttery nutty goodness.


The perfect after work snack for a stinky and sweaty ranch manager!


And his AC loving wife.



  • 1  (14 oz.)  can sweetened condensed milk
  • 1  1/2  cups heavy whipping cream
  • 1/2  cup whole milk
  • 4  teaspoons vanilla extract
  • 6  tablespoons butter, unsalted
  • 1/2  teaspoon salt
  • 1/2  cup pecans, roughly chopped

In a large bowl whisk the sweetened condensed milk, heavy whipping cream, whole milk, and vanilla extract together until completely combined. In a small sauté pan, melt the butter and add the salt. Let that brown on medium heat just slightly (about 5 minutes). It will continue to brown once the pecans are added. Add the pecans and stir to make sure they are all coated with butter. Toast the pecans for about 10 minutes or until you can smell them. Turn off the heat and let it cool for another 10 minutes. Add all the pecans and the butter into the ice cream mixture. The pecan will have soaked up a lot of the butter, so don’t worry if there isn’t a ton left. Stir until combined. At this point, you can pour it into your ice cream maker or into a plastic container with a lid. If using an ice cream maker, let it churn until it thickens (mine takes about 30 minutes) and then store it in an air tight plastic container in the freezer. If you are not using an ice cream maker, pour it into your container and let it freeze for at least 4 hours. Enjoy!


Much love,


Caramel Peanut Butter Cookie Bars


Is anyone else out there obsessed with peanut butter like I am? I’m talking eat it by the spoonful-put it on everything-crave it 24/7 obsessed. I don’t just like peanut butter, I LOVE it. So when it comes to baking with the stuff, I’m in heaven. Everything goes well with peanut butter… Chocolate, pretzels, Ritz, or in this case, caramel.

Caramel Peanut Butter Cookie Bars are a combination of what are in my opinion, some of the best flavors in the dessert world. Peanut butter and caramel in cookie bar form… What could be better? If you’ve never made cookie bars, you are missing out big time! They are all the deliciousness of regular cookies, but half the work. Instead of rolling the dough into individual balls, having to bake multiple batches, and keeping your oven on for a long time,  you just put all the dough into 1 pan and bake it. Simple as that! I cut mine into square and put them on a cute serving platter. Easy cheesy.



Peanut butter and actual butter. What a beautiful combo.


Beat this on medium speed until it is all combined. Then eat some.


It just keeps getting better… Sugars!


All cookie bars need eggs and a good amount of vanilla. A lot of cookie recipes call for 1 measly teaspoon of vanilla. That’s sad to me! Vanilla is such an important ingredient and gives cookies an amazing rich flavor. I ALWAYS use at least 2 teaspoons.


Here is what the mixture will look like with peanut butter, butter, sugars, eggs, and vanilla. Yum!


The next step is adding the dry ingredients. Once this is all combined, you will have the perfect peanut butter cookie dough!


Perfect. Told you. At this point, I do a few taste tests. You have to be sure it’s just right!😉


Here is my taste test.


Just kidding. I plopped all that dough into the sprayed pan…


…Spread it out with my hands…


…Then things got real good. I had never tasted this stuff until now. I usually make my own caramel, but I just wasn’t feeling it today. I was on the hispanic isle in the store (because my obsession with Mexican food is equally as strong as my obsession with peanut butter) and I came across this can of deliciousness. Had to try it!


And boy am I glad I did. It was thick, rich, and caramely. The perfect topping to these peanut butter cookie bars.


Spread all that golden goodness around and you’re done!


Gooey, rich, decadent Caramel Peanut Butter Cookies Bars. YES PLEASE.


Next time, I might put chocolate chips in them. And maybe sprinkle with sea salt. The possibilities are endless!



  • 2  1/4  cups all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon corn starch (I never make cookies without this!)
  • 1/4  teaspoon baking powder
  • 1/4  teaspoon salt
  • 1  cup creamy peanut butter
  • 1/2  cup (1 stick) unsalted butter, softened
  • 1  1/4  cups light brown sugar
  • 1/2  cup white sugar
  • 2  eggs
  • 2  teaspoons vanilla extract

Preheat your oven to 350 degrees and prepare a 9×13 pan with sprayed it with nonstick spray. In a medium bowl, combine the flour, baking soda, corn starch, baking powder, and salt, then set aside. In the bowl of a stand mixer or with a hand mixer, beat the peanut butter and butter together. Add the sugar and combine. Crack the eggs into a small dish with the vanilla. With the mixer on low speed, add the eggs one at a time. Make sure all the vanilla gets in there too! Beat this mixture on high for 30 seconds until fluffy. Add the dry ingredients and mix until just combined. Spread the dough into your prepared 9×13 dish. Bake for 30-35 minutes. The top will be golden brown, but the inside will still be slightly gooey. Let the cookie bars cool for 10-15. Scoop the caramel on top of the bars and spread into one even layer. Let the caramel set for another 10-15 minutes. Cut into squares and Enjoy!


Much love,


Sweet Freedom Bark

HAPPY 4TH OF JULY! Out of all the festive desserts I have made this weekend (1776ers and Red, White, and Blue Tie-Dye Cookies), this Sweet Freedom Bark is my favorite. One glance at this stuff and you know it was made for this holiday. With the amount of red, white, and blue, packed into each piece of the bark, there is no denying it!

If you’re looking for a last minute treat, look no further! This stuff is so simple, its really not even a “recipe,” just melting and sprinkling. Trust me, it looks impressive, but the hardest part of the whole thing is waiting for the candies to melt in the microwave. Seriously. This will take you no time at all, but everyone will think otherwise… My favorite kind of dessert!

Whatever you are doing today, whether you’re hosting a party, attending one, going to your town’s parade, traveling to see fireworks, or doing your own firework show, you will need something sweet to celebrate how sweet it is living in a free country!


The first thing you’re going to do is chop up your chocolate candies so they are ready to sprinkle.


Then, melt the Candy Melts. I love this stuff. It makes life so easy because I don’t have to use food coloring, which inevitably ruins my clothes and stains my hands. I’m messy I guess.


They each need their own bowl. Already looking festive!


I’m telling you, if you haven’t used Candy Melts you’re missing out. They taste good, they melt perfectly, and they are so easy to use.

Spread it onto your baking sheet about 1/4 inch thick.


I transferred my melted candies into a measuring cup with a pouring lip, but you don’t have to. It just made it a little easier because it came out in a really thick blob when I poured it straight out of the bowl. You could spoon on big dollops too! Whatever floats your boat.

Pour and swirl. Use a spoon. Use a knife. Use whatever you have laying around.




Do the same with the blue, except pour the blue in the opposite direction of the red.

I did red length wide and blue width wise.

Again, pour and swirl.


LOVE THIS STUFF. But it gets better.


Sprinkle the chocolate candies allllllllll over!


Then, go crazy with your white sprinkles.


Once it has set in the fridge, peel off the parchment or baking mat.


Place it onto a cutting board and…


…Chop away!


Today is very special! And so is Sweet Freedom Bark.


Have you ever seen so much red, white, and blue in your life…? Hahaha this stuff is insane!


Yum! I have to go now, I need a piece of bark.



  • 1  (12 oz.) bag of white melting candies
  • 1  (12 oz.) bag of red melting candies
  • 1  (12 oz.) bag of blue melting candies
  • 1  (11 oz.) bag of red, white, and blue chocolate candies (you know the brand I’m talking about… Hehe)
  • Some white sprinkles (this it totally just however many sprinkles you want)

Prepare a sheet pan by lining it with parchment paper or a baking mat and set aside. Roughly chop the chocolate candies and set aside. By roughly chop, I mean some of mine are still whole. Just a quick chop! Then, put each color of melting candies into their own bowl. Microwave the white first in 30 second increments, stirring after each time. It should take 1  1/2 to 2 minutes total.  When it is completely melted, pour it onto the sheet pan. Spread it out into one even layer about a 1/4 inch thick. Melt the red and pour it over the white in lines length wise. Then, using a knife or whatever you have laying around, swirl the red into the white. Next, melt the blue and do the same thing, but pour it width wise (in the opposite direction of the red). Swirl all the colors around with a knife until it looks the way you want it to look. Sprinkle the chocolate candies over the top. Finally, finish it off with some white sprinkles. Transfer this to the fridge to set for 15-20 minutes. Peel off the parchment paper or baking mat and place the whole piece of bark onto a cutting board. Roughly chop the bark into big pieces and enjoy!


NOTE: Once it sets in the fridge, it does NOT have go back into the fridge to be stored.


Much love and have a very happy 4th!


Red, White, and Blue Tie-Dye Cookies

I’m at it again with the patriotic cookies! I told you, I really really really love the 4th of July. I’ll take any chance I can get to make red, white, and blue food, especially cookies. Just like the super cute and festive 1776ers I made, these Tie-Dye cookies are made form a cake mix. I could have taken the time and gone through all the steps of making a cookie completely from scratch, but the cake mix option is just so darn easy! I cook and bake a lot on holidays, so I like to simplify some of my recipes when I can.

Even though these are made with a cake mix, they still taste exactly like a cookie. If you’ve been on the fence about this quick and easy shortcut to making cookies, today is the day to try! They come out absolutely perfect every time. You can’t mess ’em up!


Just like my 1776ers I used a white cake mix. Then, I added 2 eggs and 1/3 cup of oil. That combo (cake mix, 2 eggs, 1/3 cup oil) will give you perfect cookies every. single. time.

Ps. I doubled the recipe because I wanted a lot of cookies.

I divided the dough into thirds and put quite a bit of food coloring to get a vibrant red and blue.


Next, I grabbed a pinch of each color. About a teaspoon each, give or take. Then, I rolled it all together until it looked like the tie-dye shirt I had in 7th grade.


And I was left with this beauty!

If you roll the dough around too much, you’ll start to mix the red and blue, which will give you a purple cookie.


Aren’t they so pretty?! I love how each one looks different. These were my four favorites.


If you think they look good, wait until you taste them!


Have a SWEET 4th of July!



  • 1  white cake mix
  • 2  eggs
  • 1/3  cup canola (or veg) oil
  • 1/2  teaspoon red food coloring
  • 1/2  teaspoon blue food coloring

NOTE: Add more food coloring if it looks dull still. All food coloring brands are slightly different, so your measurements may not be exactly the same as mine.

Preheat your oven to 350 degrees. In a large bowl, combine the cake mix, eggs, and oil. Stir until completely mixed. Divide the dough into thirds and put each third in a separate bowl. Set the already white dough aside. Add red food coloring to one bowl and stir. Add blue food coloring to the other bowl and stir. Grab a pinch of each color and roll it around in your hands until it resembles a tie-dye ball. Don’t roll it too much or you will end up with a purple cookie. Place on a cookie sheet lined with parchment paper or a baking mat and bake at 350 for 8-10 minutes. Let them cool for 10 ish minutes and enjoy!

NOTE: I doubled this recipe, so I used 2 cake mixes, 4 eggs, 2/3 cup oil, and so on. Doubling it gave me about 24 medium size cookies.


Much love,



1776ers (Patriotic Perfection Cookies)

When I was trying to name these cookies I went to my Facebook audience to ask their advice because everything I came up with was super lame… and WOW! I need to start asking FB for their opinion more often! Y’all came up with some super creative names for these cookies! I couldn’t decide between two, so I combined them. I ultimately went with 1776ers because the teacher in me couldn’t pass up the teaching opportunity when kids ask why they’re called 1776ers. Teacher probs. And I loved the way Patriotic Perfection rolls off the tongue. I’m a sucker for a good alliteration. More teacher probs. Y’all gave me so many good ideas, I already have a name for the next red, white, and blue dessert I’m posting this week! Thank you!

For some reason this is the first cake mix cookie I have ever shared with y’all, which is weird because I love the things! This easy shortcut became popular a couple years ago and people have been making crazy good cake mix cookies ever since. I love to make cookies from scratch, but when I have a lot of cooking to do, I always gravitate towards the cake mix kind. They are just SOOOOOOO simple!

These particular little gems are my favorite of the cake mix cookies variety. Probably because I really love the 4th of July. Like, reallllylylylylylyylyly love it. It comes just below Christmas on my favorite holiday list. I love what it stands for, all the festive parties, seeing American flags everywhere, and of course the FiReWoRks! Growing up, my parents always brought festive snacks with us to go watch fireworks. This year, these cookies are the perfect firework watching treat!

You’re going to love how easy they are to make. One bowl, three ingredients (plus your festive additions), and very little time. Thats my kind of dessert!



So few ingredients! One of the many reasons I love these cookies.


The base is a white cake mix.


Add 2 eggs and…


…1/3 cup of canola oil. THAT IS IT! Seriously, I don’t know how these could be any easier.

And yes, I am aware this picture is blurry. The product of late night baking. Whoops!


There is absolutely nothing better than a one bowl dessert. I realllllllllyyyyy don’t like doing dishes.


When you add the festive candies and sprinkles the dough instantly becomes so festive!


Beautiful looking! And equally as tasty. I don’t follow the “don’t eat raw dough” rule. A life without cookie dough is no life at all!


There is just something about red, white, and blue together. Love it!


I use a little scooper to make sure the cookies will be about the same size and then put more candies and sprinkles on top. I do this so people know exactly what is in the cookies. Oh and because I’m a slight (not slight at all) perfectionist.


The ultimate 4th of July cookie!


They may be the prettiest cookies I’ve ever made. One glance and there is no doubt what holiday these beauts were made for.


I love cookies from a cake mix because they are so simple, but also because the cookies bake up pretty thick. I’m usually not a fan of flat cookies. Or apparently flat stomaches at the rate I’m eating these leftover candies.


Gooey, chewy, delicious little bites of freedom!



(Makes 18-20 medium cookies)

  • 1  box white cake mix
  • 2  eggs
  • 1/3  cup canola oil
  • 1/2  cup colored candies
  • 1/2  cup colored sprinkles

Preheat your oven to 350 degrees. In a large bowl combine all the ingredients. Scoop similar size balls out onto a cookie sheet lined with parchment paper or a baking mat. Bake for 10 minutes. Once the cookies are done baking, let them cool for a few minutes on the cookie sheet. Remove the cookies (I put all mine on a big piece of foil on the counter) and let them cool completely. Enjoy!

Have a fun and safe 4th of July!

Much love,


Mini Boston Cream Pie Trifles

Two things in this life that I really love: Boston Cream Pie and individual mini trifles.

Loving Boston Cream Pie doesn’t need much explanation. If you’ve ever had it, you know just why I love it. Buttery cake, creamy custard, and rich chocolate all in one serving. I mean come on… Its pretty much the perfect dessert.

Individual mini trifles are something I just discovered I love. They’re just as impressive and beautiful as a full-sized trifle, but a million times easier! There is just something so convenient about each person getting their very own mini trifle. It eliminates the need to scoop servings and make a mess, the leftovers are so much easier to store since they’re in little containers already, you probably won’t even have any leftovers (yay!), and theres no washing a big trifle dish. I am team mini trifle!

Naturally, this cake takes a few steps, so give yourself a good amount of time to make it. I promise it is sOoOoOoOoOoOo worth it. And I cheated on the custard, so that’ll save ya some time! If you’re in a super time crunch or just want to ease yourself into making 3 step desserts, you can totally use a yellow cake mix. Not quite a good as the homemade stuff, but it definitely works!



Prepare the dry ingredients and set aside.


Butter and canola oil, how I start 99.999999% of my cakes. The butter gives it an undeniable richness and the oil makes it so moist.


I also use brown sugar in 99.99999% of my cakes. I just really love the stuff. Such good flavor. Cream this all together on high for about 30 seconds.

Butter extract is what completely changes this cake. Yes, you read that right. I said butter extract. It. Is. HEAVENLY.

I also used some vanilla. I think its against the baking laws to omit vanilla.

Once you beat in the eggs and extracts you will be left with the most delicious concoction ever. The butter extract really takes this cake to a new level.


Time to alternate the dry ingredients and the milk. Start with flour and end with flour.


I also add boiling water to 99.99999% of my cakes. One time my Mimi (who is famous for the world’s best Texas Sheet Cake) told me that boiling water makes a cake moist. I haven’t made a dry cake since!

(I used the same measuring cup to the water as I did for the milk, so that is why my water is kinda murky incase you were wondering.)


Mix the boiling water in CAREFULLY!


Pour it all into a prepared sheet pan.

(If you wanted to just make a butter cake, you could bake this in a regular cake pan and stop here.)


While the cake is baking is a great time to make the custard. Remember when I said I cheated when it came to making the custard? Well, I used vanilla pudding mix. Fancy bakers will think I’m a lunatic for making a custard this way, but I’m not fancy.


2 cups of whole milk and 1/2 a cup of half and half goin’ in. The half and half makes this “custard” really rich and creamy.


Whisk whisk whisk!


Until you get a custard so thick it won’t drip off the whisk.


I could eat this all by itself. I love pudding! Uhh.. I mean custard…


The cake is done! While it cools, make the chocolate filling.


Butter and unsweetened cocoa melting away. This will be temping to lick, but thats just your brain playing trick on you. It looks way better than it tastes at this stage.


Nowwwwww would be a good time to taste. Powdered sugar makes this rich chocolate filling yummy and sweet.

Set the chocolate aside and start cutting little circles for the mini trifles. I just used a cup that was about the same size and my Kerr Jars.

They don’t have to look perfect because you’re just going to cover them with custard and chocolate.


I made 4 trifles and put 2 cakes in each. so I needed 8. I had extras. “Had” being the key word. I accidentally ate them…


This is the fun part! Build the mini trifles by layering cake, custard, chocolate, cake, custard, whipped cream.

I just spoon the custard and chocolate into the jars. Super simple!


Taaaa daaaaaa! Aren’t they the cutest?! I can’t imagine a guest being disappointed when you hand them one of these!


Not only are these beauties great for guests, but kids too. Less mess and no sharing!😉


Ingredients for the cake

  • 3  cups all purpose flour
  • 1  1/2  teaspoons  baking soda
  • 1/2  teaspoon baking powder
  • 1/4  teaspoon salt
  • 1/2  cup (1 stick) unsalted butter, softened
  • 1/4  cup canola/vegetable oil
  • 1  1/2  cups granulated (white) sugar
  • 1/2  cup of light brown sugar
  • 1  teaspoon of vanilla
  • 2 1/2  teaspoons butter extract
  • 4  eggs
  • 1  1/2  cups of milk
  • 1/2  cup boiling water

Ingredients for the custard

  • 1  (5.1 0z) instant vanilla pudding mix
  • 2  cups whole milk
  • 1/2  cup half and half

Ingredients for the chocolate filling

  • 6  tablespoons butter
  • 3-4  tablespoons unsweetened cocoa powder (the amount depends on how rich you want it)
  • 1  1/2  cups powdered sugar
  • 3  tablespoons milk


Preheat your oven to 350 degrees. Spray a sheet pan with nonstick spray and set aside. In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside. With a stand mixer or hand mixer, cream the butter and sugars together. Crack the eggs into a separate bowl and add the vanilla and butter extracts. Add the eggs to the butter and sugar mixture 1 at a time with the mixer on low speed. Once all the eggs are added, beat on high for 30 seconds. Alternate adding the dry ingredients wit the milk. Always start with flour and end with flour. Scrape down the sides of the bowl as needed. Bring the water to a boil and immediately pour t into the batter on low speed. Be careful, the water will still be very hot! Mix until combined. Pour the batter into your prepared sheet pan and bake for 15-17 minutes at 350.

While the cake is baking, make the custard. In a large bowl, whisk the milk and half and half into the pudding mixture. Whisk until it becomes too thick to drip. Put this in the fridge until you need it.

The cake should be done. Take it out and let it cool. In the meantime, make the chocolate filling. Melt the butter in a medium saucepan. Once the butter is melted, add the cocoa and stir until there are no clumps. Add the powdered sugar and combine. The mixture will seem very thick at this point. Stir in the milk until it is all smooth and combined.

Time to assemble the mini trifles! Once the cake has cooled Find some jars or pretty glass cups (I only made , but it can fill up to 6). Once the cake his cooled, cut out circles using a cookies cutter, biscuit cutter, cup, or anything circular that is similar in size to your mini trifle dish. In your mini trifle dish, layer cake, custard, chocolate, cake, custard in that order. Use a spoon to add the custard and another one to add the chocolate. Spread the custard and chocolate with the spoon to create an even layer. See the pictures above for reference. Refrigerate until you are ready to serve. Top with some whipped cream and enjoy!



Confetti Cake with The BEST Buttercream

The Rootin’ Tootin’ Texan Facebook page has 800 “likes” now! Yay! Thank you to everyone who follows me on social media, reads my blog posts, and makes my recipes. Hearing your positive feedback is the best part of blogging by far!

To celebrate, I made a bright and cheery Confetti Cake with The Best Buttercream frosting. This cake is so fun to look at, but even more fun to eat! The cake layers are moist, buttery, and pack a strong vanilla flavor that pairs perfectly with the buttercream.

It took me a long time to make a vanilla cake that is blog worthy. It is harder than you think to make just plain old vanilla yummy! But I finally did it and I couldn’t be happier with the results! But how could you not be happy eating a Confetti Cake?!


Butter… How 99.99999999% of my desserts start.


I added some canola oil to the butter. It makes this cake unbelievable moist!


Lots of white sugar plus…


A little bit of brown sugar. A lot of cakes don’t call for brown sugar, but I like the rich flavor and moist texture it gives a cake.


Beat it on high to cream the sugars and butter together.


I love this picture! Look how squishy the yolk looks! HA. Maybe I’m just weird. We’ll go with that.


After you add the eggs, beat the mixture on high for at least 30 seconds. This will make your cake light and airy. The mixture will turn a light cream color and appear much softer than when you started.


Now it is time to alternate the wet and dry ingredients. Start with flour and end with flour ALWAYS! It will give you a much smoother batter.

Mix on medium speed until just combined, scraping down the sides as you go.


This is a trick I learned from my Mimi’s Texas Sheet Cake recipe. The addition of boiling water makes every cake so moist! I rarely make a cake without it now.


Such a smooth and creamy batter!


Add your favorite color sprinkles and pour it into your prepared pans. Then lick the bowl.


Ahhhhh look at it! It’s so happy and cute! I just love confetti cake.

And yes, I know there is barely any icing in the middle… That is because I have negative patience and I can’t ever make myself wait for a cake to cool completely. Don’t be like me.

Happy Tuesday! Go make yourself some Confetti Cake!



  • 3  cups all purpose flour
  • 1  1/2  teaspoons  baking soda
  • 1/2  teaspoon baking powder
  • 1/4  teaspoon of salt
  • 1/2  cup (1 stick) unsalted butter, softened
  • 1/4  cup of canola/vegetable oil
  • 1  1/2  cups of granulated (white) sugar
  • 1/2  cup of light brown sugar
  • 1  teaspoon of vanilla
  • 3  eggs
  • 1  1/2  cups of milk
  • 1/2  cup boiling water
  • 3/4  cup rainbow sprinkles (plus more for decorating)
  • The BEST Buttercream 

Preheat your oven to 350. Spray two circular cake pans and line each bottom with a layer of parchment paper. In a large bowl, combine the flour, baking soda, baking powder, and salt and set aside. In the bowl of a stand mixer, beat the butter and oil together until smooth. Add the sugars and vanilla and beat until smooth again. Lastly, add the eggs one at a time, mixing after each addition. Once combined, beat it on very high for about 30 seconds. Alternately add the flour and milk into this sugar, egg, and butter mixture. ALWAYS start and end with flour. Mix well after each addition of milk and flour. Do this until both milk and flour have been completely combined. Bring your water to a boil and immediately pour the boiling water into the cake batter and combine (carefully!) Add the sprinkles and mix until they are evenly distributed. Pour the batter into your prepared pans. Bake for 45 minutes at 350 degrees. While the cake is baking, make your icing. Let the cake cool completely, remove from the pans, and begin icing. Top with lots of sprinkles and enjoy!

Note: This works in a 9×13 cake pan too if layering isn’t your thing!

Much love,