This easy Thai Cucumber Salad recipe is light and refreshing! It is the perfect relish to go alongside Chicken Satay and Peanut Sauce. Quickly pickled cucumbers, shallots, peppers, and cilantro come together to make the perfect summer side dish for anything coming off the grill, whether it be Thai food or your regular grill menu!…
This easy Thai Cucumber Salad recipe is light and refreshing! It is the perfect relish to go alongside Chicken Satay and Peanut Sauce. Quickly pickled cucumbers, shallots, peppers, and cilantro come together to make the perfect summer side dish for anything coming off the grill, whether it be Thai food or your regular grill menu! Originally posted February 22, 2021.
Valentine just came into my bedroom, twirled a few times, and then whispered, “Edison has a very sharp knife!”
I raced to the kitchen to find our 14-month-old on top of the table. I guess I’ll add climbing to his list of accomplishments?? As well as knife-wielding. And they say kids these days are useless. Look at all these skills! He didn’t even bleed! I’m so proud. Gah.
I just don’t understand why Valentine had to whisper the news to me. Did she think she was going to get into trouble? It’s got to be so hard being a kid sometimes, getting shushed all the time.
I remember one time years ago, I was on the phone, and my young nephew Eli started yelling at me. I told him to pipe down, and then he whispered, “Truman is in the fireplace.” And I turned to see Truman, 16 months, completely blackened with soot. “Well why didn’t you tell me sooner?!” These poor children. Adults don’t make sense. (Truman made it out alive.)
Well kids with knives aside, today I’m sharing your new favorite relish: a simple Thai cucumber salad recipe!
What is Thai Cucumber Salad?
Sometimes called Ajat, Ajad, or Achat, this simple Thai Cucumber Salad is a quick and easy relish, often served with Chicken Satay and Peanut Sauce. (click for the recipes!) Put it all together and you have the the most epic Thai meal!
The salad is so easy: chop up cucumbers, shallots, chili peppers, and cilantro and put them in a serving bowl. Drizzle with a simple vinegar syrup and serve immediately. That’s IT. Takes 10 minutes, minus the time it takes your syrup to cool.
It’s absolutely addictive, not just with chicken satay, but with all kind of things! The sweet, vinegary bite of the syrup, the coolness of the cucumbers, and the spicy peppers come together for the perfect palate cleanser for anything coming off your grill. It also pairs really well with any kind of curry!
Thai Cucumber Salad ingredients
All amounts and details given in the recipe below!
granulated sugar
white vinegar
water
kosher salt
English cucumber (sliced thinly)
shallots
chili peppers
cilantro
How to make Thai Cucumber Salad for Satay
I will show you how to make it!
Start by making the simple syrup. Add white vinegar, sugar, salt, and a smidge of water to a small pot. Stir it up and bring to a boil over high heat. Once it boils, let it bubble for about a minute to make sure all that sugar is dissolved and to thicken it up just a bit. That’s it! Let it cool. It doesn’t even take long to cool because it’s not a huge amount. Stick it in the fridge or freezer for a half hour and you are good to go.
Meanwhile, chop your veggies. You will need cucumbers, shallots, peppers, and cilantro.
Here’s how I like to chop my cucumbers. Don’t make the slices too thin (as I often recommend for cucumber salad). You want a nice decent crunch in this salad!
Next you will need shallots. Shallots are pretty mild for eating raw, so I highly recommend them. They have great flavor. But red onions will do in a pinch if you don’t have a shallot.
yes i use gloves. I’ve touched my eyes one too many times after chopping peppers! and I wear goggles when I chop onions or shallots. I look like a crazy scientist probably.
The last ingredient is cilantro. You can leave it out if you are a cilantro hater. But it adds so much! Ahh I feel so sorry for all you cilantro-is-soap people. I know it’s a genetic thing but you are seriously missing out.
Pour the cooled syrup over the top of the chopped veggies, and that’s it! This salad is best served right away. Only use as much syrup as you think you will need, and only add syrup to the veggies you know you will eat right away. You can always add more.
How to make Spicy Thai Cucumber Salad
The spicy kick in this salad comes from red hot chili peppers. (90s alt rock fans, that one was for you.)The most traditional pepper used in most Thai cooking is Bird’s Eye Pepper. It is a long and thin red pepper that is extremely spicy! I couldn’t find any, even at my local Asian market. I used red Fresno peppers instead. Jalapeños will do just fine (although it is a shame to miss out on the pretty pop of red), or you could try serrano peppers if you want to bring in that heat!
How to store Cucumber Thai Salad
You can store the syrup by itself in the fridge for several weeks. I don’t recommend storing the dressed salad in the fridge; the cucumbers get soft, and the syrup gets watered down and eventually takes on a slightly bitter taste. It’s best to store the veggies and syrup separately if there are leftovers.
How long will cucumbers in vinegar last?
If you do need to store the fully assembled Thai cucumber salad, it will last in the fridge for up to 3 days. Again, keep in mind that the fresh, crunchy texture of the cucumber will be affected the longer it sits in the vinegar syrup!
What goes with Thai Cucumber?
Thai Cucumber Salad is the perfect side dish for that any curry recipe you are into! Sometimes it’s hard to know what side dishes to make when you’re trying out new cuisines. Other ideas are rice of course (sticky rice would be great!), toasted bread, pineapple fried rice, simple stir fried vegetables, green mango salad, etc.
This Thai Cucumber Salad is what is authentically served in Thailand when you order Chicken Satay: you get the chicken skewers with the cucumber relish, a side of peanut sauce, and grilled or toasted white bread to bring it all together. Everything gets dipped in the sauce, and it’s kind of like a deconstructed sandwich. Here’s what it looks like:
This is my new favorite meal of all time! Fatty chicken thighs slathered in rich peanut sauce, toasty bread also dipped in the sauce, broken up with bites of sweet and vinegary cucumber and hot pepper. It is such an amazing combination!
But I see no reason to limit ourselves here. Bring on the globalization! This salad would be delicious served in so many different ways:
Main dishes to eat with this Thai Cucumber Salad Recipe
It would be so good paired with a steak. How to Cook Rib Eye Steak is the best steak you will ever eat!
Throw this salad on your burger: these Smash Burgers are my all time favorite.
This easy Thai Cucumber Salad recipe is light and refreshing! It is the perfect relish to go alongside Chicken Satay and Peanut Sauce. Quickly pickled cucumbers, shallots, peppers, and cilantro come together to make the perfect summer side dish for anything coming off the grill, whether it be Thai food or your regular grill menu!
Make the vinegar syrup first so it has time to cool. In a small pot, add 1/3 cup sugar, 1/3 cup white vinegar, 1 and 1/2 tablespoons water, and 1/2 teaspoon kosher salt.
Turn the heat to high and bring to a boil. Once it is bubbling and the sugar is totally dissolved, continue boiling for 1 minute. It will thicken some but not much. It will become a little more syrupy as it cools. Set aside to come to room temperature (or if you are in a hurry, stick it in the fridge.)
When your syrup is about room temperature and right before you are ready to serve, slice your vegetables. Cut your cucumber on a sharp bias, then cut each coin in half. Add to a medium serving bowl.
Slice your shallots into thin strips. Add to the bowl.
Slice your chili pepper. Slice your pepper in half lengthwise and use a knife to remove all the seeds and membrane (unless you want it really spicy! Then leave it in!) Slice into thin strips. Add to the bowl.
Chop 3 tablespoons cilantro, or more to taste. I love cilantro so I always add a ton! Add to the bowl.
Pour some or all of the room temperature syrup over the vegetables. The syrup should just barely cover the vegetables. Try a bite and see if you want to add a pinch more salt.
This salad is not meant to sit a long time in the syrup. You should only chop up the amount of veggies that you want to eat immediately. The veggies release water as they sit, making them soft, as well as watering down the syrup and making it slightly bitter over time. Pour syrup over the veggies, using as much or as little as you like, and save the rest of the syrup in the fridge for the next time you want to make this. It will keep in the fridge for weeks. Then anytime you get a hankering for this you can chop up some veggies and pour it on top.
Serve with Chicken Satay and Peanut Sauce!
Notes
*Bird’s Eye Pepper is the traditional pepper used in this dish in Thailand. Check an Asian food mart if you can’t find it at the grocery store. It’s very spicy! You can substitute jalapenos, red Fresno peppers, or serrano peppers.
Everybody needs a killer Fruit Salad, and this one is my favorite! You might not think you need a recipe (don’t you just…cut up some fruit?) But, as usual, I have insanely specific opinions about what fruit combo makes for the BEST Fruit Salad (and which ones ruin it). Also tips for sizing your dice,…
Everybody needs a killer Fruit Salad, and this one is my favorite! You might not think you need a recipe (don’t you just…cut up some fruit?) But, as usual, I have insanely specific opinions about what fruit combo makes for the BEST Fruit Salad (and which ones ruin it). Also tips for sizing your dice, plus an easy glaze that brings out the best sweet-tartness from your summer bounty. Perfect for BBQ’s or any potluck situation!
Recently we went to a friends house for a cookout. My son Truman is 11, and must be having a growth spurt or something. Lately whenever there is a communal meal he is first in line, ready to pounce in anticipation.
We all gathered to say a blessing on the food, and I’m pretty sure a nanosecond didn’t pass between us chiming “AMEN” and Truman energetically dumping watermelon onto his plate. He keeps going, and going, and going. I look back and forth between the rather small bowl of watermelon, the long line behind him, and the paper plate he has mounded absurdly high with his favorite fruit.
I roll up my sleeves. Time for some Mom Intervention. I say, “Truman! You have way too much watermelon!” He looks up at me, shocked. “No I don’t!” “Yes, you do!” I say, and I’m confused by how confused he looks. Then he explains, reassuringly, “Mom, I can TOTALLY eat all this watermelon!”
Ahhh. He thought I didn’t have faith in him. I started busting up and pointed to all the other people. “I’m sure you can eat it all, I know your watermelon love runs deep. But then no one else gets any.” This truly had not occurred to him and he begrudgingly put some of the watermelon back in the bowl.
Truman is my kid that doesn’t like dessert that much. Sometimes I wonder how he missed the sugar gene (that he should have gotten from me, in spades.) I can’t tell you the number of times I have served cake or pie, and Truman asks if he can have a raw persimmon instead. Or whatever fruit we have lying around. I try to stay in the habit of leaving a corner of the cake unfrosted, or leaving some of the fruit I’m using whole and untouched, because I know he would rather each a plain peach than a bowl of Peach Cobbler.
Truman is going to live a lot longer than the rest of us, I think. Here is the summer lunch he made himself the other day. He’s naturally got the diet of a mid-30s girl whose metabolism just majorly slowed down. (Or rather, what her diet should be. Ask me how I know.)
You better believe this fruit salad is one of Truman’s favorite “recipes” that I make. All his favorite things, chopped up in a big old bowl, ready for him to take an inappropriately large serving of. What says summer better than this??
Best fruit salad
I’m about to get a little bossy, don’t be scared off, now. You are the one who looked up a recipe for fruit salad. I’m guessing you want to be told what to do. *Rolls up sleeves once again* I’m SO ready to tell you what’s up. I got RULES. You ready?
NO APPLES (too crunchy)
NO BANANAS (too mushy) (Okay, I will amend this to say you can add them VERY VERY last minute. Say no to soggy bananas.)
NO POMEGRANATES (seeds, hello)
NO WATERMELON (too watery)
Chop the pineapple smaller than normal
Chop the kiwi bigger than you think
Add in a couple “exotic” fruits if you can, just to make things fun and exceptional. Mango is always a win.
There are lots of glaze options, but I prefer my mix of apricot preserves with lots of lemon to brighten things up!
That’s it! You follow these guidelines, I promise, you are going to have the best fruit salad of your life.
What goes in a fruit salad
I’ve told you a lot about what NOT to put in a fruit salad, but here are my top fruits that are a definite yes. This, of course, is a super simple list! And of course you can change it to your tastes. Be sure to look at the recipe card for exact amounts!
purple grapes
green grapes
strawberries
blueberries
canned mandarin oranges
pineapple
mangos
kiwi
raspberries
apricot preserves
sugar
lemon
How to make fruit salad step by step with pictures
Start by making your glaze! Make it right in the large bowl you want to serve your fruit salad in.
Add in Apricot preserves, sugar, lemon, and don’t forget the lemon zest, I love the way this kicks up the brightness of all the fruit without making everything taste “lemony.” It just makes all the fruit taste more like itself.
Start by chopping your pineapple, it’s hardy and can sit for a few minutes while you do the rest. Here’s my pineapple process. Do you have a better way??
Also, please admire my new chef’s knife. My brother Nathan got me this knife recently as a gift and I’m in LOVE. It’s custom made by his buddy Jesse who happens to be amazing. I’ll tell you all about it soon so you can get your hands on your own!
Cut that pineapple one more dice than you normally would. I swear it makes a difference!
Then start on your kiwi. Lop off the ends.
Use a knife or peeler to get off all the scratchy skin. Truman will take a bite out of a kiwi whole and eat the skin. The thought of this makes me want to die.
Don’t dice your kiwi too small. Quarter it, or cut it into eights. If you do small pieces they are cute at first but they just disintegrate into the salad and you don’t get any good bites you can taste.
Now it’s time to cut the mango, the other fruit that isn’t always super obvious how to do it (please tell me I didn’t need to take a picture of halving grapes?? 😂) Cut all the way down as close to the pit as you can.
Switch to a butter knife at this point. Mangos are soft and you don’t need a big ol sharp knife that you could slice your hand open with. Score your mango with a butter knife and DON’T cut through the peel (the butter knife also helps to not cut all the way through). Then flip it out, as shown.
Use your butter knife to gently cut off the pieces of mango from the skin.
Use the butter knife to cut around the pit, and slice away the skin, if you want to try to get that last little bit.
Continue chopping the rest of the fruit and toss it all together with the glaze! That’s it! Devour!
What to serve with this easy fruit salad recipe
Fruit salad is such a versatile side. It can be served for breakfast, lunch, dinner, or even dessert! Equally perfect for just your family, dinner guests, or for any major holiday. When I think of fruit salad though, usually warm weather, grilling season, baby showers, or maybe a Sunday brunch are usually what come to mind. Here are some of my favorite spring and summer foods that would complement fruit salad!
The best way to store fruit salad is in an airtight container in the refrigerator. It will be safe to eat for about 4-5 days, but the longer it sits, the more juice will accumulate, making the fruit soggy sad and less and less flavorful.
Fruit is good for ya, so just go to town and eat it as reasonably fast as possible. Invite the neighbors over to help you chow down, they will love you.
Can you freeze this recipe for fruit salad?
Technically, yes. As in, you could freeze it, thaw it, and eat it and it wouldn’t make you sick. But I highly recommend NOT freezing. There is so, so much water content in fresh fruit, and very few fruits survive the freezing and thawing process in a palatable way. Fruit like apples and bananas will easily brown and get runny. Berries will get mushy and soft. Any citrus is a no-go, it doesn’t hold up. SO, my friends, just trust me that fruit salad should be a part of every meal until it’s gone rather than try to freeze!
Fruit salad frequently asked questions
What goes in a fruit salad?
Fruit, obviously! Ha. And usually (like in this recipe) a delicious dressing to make it a “salad” vs a bowl of mixed fruit.
When choosing fruit, it is important to think about size, texture, and flavor differences and how that will affect the salad. There are a few “nope” fruits to avoid as well for texture and browning issues (see the next question). Other than that, there is some wiggle room as far as what you specifically choose.
Fruit salads can be thematic, like a mixed berry salad, stone fruit salad, tropical fruit salad, mixed melon salad, summer fruit salad, or a mixed fruit salad. A mixed fruit salad is what we’re doing today. All that means is that there are a few of all different kinds of fruits. Because it’s a mix of fruits, you want to get the right flavor and texture combos, which is why I’m getting so darn bossy.
What fruits don’t go together in a fruit salad?
Bananas! They get really mushy, and tend to take over the flavor of the entire salad. That being said, if you LOVE banana, obviously add it in, while giving a mental finger to that rando on the internet who told you not to. My other no-no is apple. Eric is ADAMANT about this, he will not touch a fruit salad with apple in it (I’m looking at you, Chik Fil-A. It’s just that apples are a lot harder than other fruit. As you stir the fruit, it mashes up the rest of it, and apple pieces can be pokey in your mouth, too. Watermelon is the most amazing summer fruit but is too, well, watery for fruit salad, it honestly drags the other fruit down with it. My last no-go fruit is pomegranate seeds. As pretty as they look, they’re too hard and crunchy to mix with the other fruit well. Also, if they’re punctured, they will stain the rest of the fruit.
What is fruit salad dressing made of?
You can honestly use whatever you like! A little sugar is probably the most common. Some are more dessert-like, with whipped cream (or cool whip), pudding, or jello. Others make a simple syrup using sugar or honey and water or fruit juice to pour over the fruit. Others use just fruit juice or nothing at all! In this recipe, we’re using apricot preserves and lemon, I love the brightness and interest it adds.
how to prepare fruit salad
Make the dressing first! Some fruits will start to brown once they are cut, so be sure to have the dressing ready in a large bowl to add all the fruit to. Then, start cutting the fruit in the order I have listed on the recipe, “hardier” fruit first. Add it all in, then stir VERY carefully to keep all the fruit intact. Voila, all ready!
how do you elevate fruit salad?
To me, it’s ALL about the dressing. You want it to make the salad cohesive and add a little sweetness, but not overpower the fruit. We want all that tart/sweet flavor each one brings! The best fruit salads simply enhance the greatness of fruit.
Like I have mentioned before, it’s also important to think about texture, size, and flavor combinations. Cut all the fruit roughly the same size, and avoid fruit that will make the salad too crunchy, runny, or mushy (lookin’ at you on this one, bananas).
A light topping could also up your fruit salad game. Try topping with some very finely chopped nuts, granola, sprinkle with a bit more lemon or lime zest, or even add some fun herbs like mint, basil, anise, or ginger!
More amazing fruit recipes to love
I’m definitely a “fruit person.” I love, love it. It is basically nature’s candy, and there are about a million ways to enjoy it. Check out some of my favorite recipes with fruit!
Chicago Style Fruit Pizza >> all the fruity goodness, on top of a thick cookie crust and cream cheese frosting
2-Ingredient Sugar-Free Fruit Dip >> perfect if you like to keep your fruits separate or are looking for a nice protein boost with your fruit
Everybody needs a killer Fruit Salad, and this one is my favorite! You might not think you need a recipe (don't you just…cut up some fruit?) But, as usual, I have insanely specific opinions about what fruit combo makes for the BEST Fruit Salad (and which ones ruin it). Also tips for sizing your dice, plus an easy glaze that brings out the best sweet-tartness from your summer bounty. Perfect for BBQ's or any potluck situation!
In a large pretty serving bowl, add the glaze ingredients: 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest your lemon, one of my favorite tools ever! Stir it all together.
Start chopping the fruit in the order that it's listed: Chop the pineapple into smaller pieces than you normally would. Add it to the bowl.
Use a serrated knife to halve about 2 cups of purple grapes and 2 cups of green grapes. Add to the bowl.
Hull 1 pound of strawberries. Slice the strawberries into quarters. Add to the salad.
Chop the ends off of the kiwi and then use a peeler or paring knife to get the skin off. Slice the kiwi in half, then in half again. Stop here, or if you want, chop each piece one more time. Don't chop smaller than this or your kiwi will just disintegrate into nothingness eventually. Add to the bowl.
Chop the mangos: place the mango upright, and slice down all the way through, as close as you can to the pit on the inside. Repeat on the other side. Score the mango half with a knife, not cutting the peel. Flip the mango so the fruit juts out. Then slice off the fruit from the peel. See photos! Add mango to the bowl.
Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Very, very gently, stir everything together.
Open 2 cans of mandarin oranges and drain them completely. Add the mandarin oranges to the bowl and gently stir them in.
Serve immediately, garnished with mint if you like! The longer fruit salad sits, the less flavorful it becomes. Store leftovers covered in the fridge, and eat them as soon as possible! Call the neighbors!
Notes
Make ahead: Fruit salad should be served as soon as possible after it is made. But if you know you need to make it a few hours ahead, I would suggest cutting all the fruit and putting it in a serving bowl, just by itself. Mix up the glaze ingredients in a separate small bowl, keeping it covered and chilled separately. Stir it into the fruit right before serving. This will help the fruit get a little less soggy during the wait time.
Shakshuka (Eggs in Purgatory) is one of those dishes that is so iconic that dozens of cultures claim it as their own. Even knowing this, the most basic recipe (eggs poached in a spiced onion and tomato sauce) was totally underwhelming to me. I found the secret: adding white beans and goat cheese changes everything!…
Shakshuka (Eggs in Purgatory) is one of those dishes that is so iconic that dozens of cultures claim it as their own. Even knowing this, the most basic recipe (eggs poached in a spiced onion and tomato sauce) was totally underwhelming to me. I found the secret: adding white beans and goat cheese changes everything! It brings so much flavor and texture to this simple meal, not to mention protein. I LOVE that I always have the ingredients for this dinner on hand. It’s so easy to throw together! My kids adore it.
My son Edison, who is 4, sat me down the other day to do some splainin. “Mom, there are 3 kinds of butts.” Right away I’m thinking, okay, we’ve got bum, booty, tushy, where is this conversation heading?
He elaborates. “There’s butt. Then there’s “but MOM!” and then there’s “but DAD!”
Just as I’m sitting there pondering this incredibly logical conclusion, he assures me “But mom, it’s not that you’re a butt.”
Is this his idea of a compliment?? You know what, at this point I will take what I can get. I just hope he doesn’t convince all the other kids that that’s my actual name. Pretty soon the whole neighborhood will know me as “Butmom.” Not the legacy I had planned for myself.
Summer is trucking along over here! We showed the kids My Big Fat Greek Wedding the other night, when was the last time you watched that movie?? We were all dying laughing. It’s just so classic. I’ve probably linked to the scene where Aunt Voula offers to make lamb for the vegetarian boyfriend more times than anything else ever on the blog. I’m pretty sure I even referenced it on my very last post for Veggie Sandwiches.
Other than the important work of educating our children on proper 90s rom-coms, we’ve been doing a lot of lazy dinners lately, this Shakshuka at the top of the list!
Eggs in Purgatory? Sounds hellish
Eric started reading a book that he got me for Christmas recently (I hardly ever read books. Because I am the scum of the earth. That’s what you’re thinking, right? Don’t lie.) Anyway, he was reading this fantastic book called Taste by Stanley Tucci, all about how Stanley grew up eating amazing Italian American food. Stanley’s dad would make Shakshuka (“uovo fra’diavolo“) every Friday night. It was tradition for his dad to cook once a week. So, not to be out-dadded, Eric got right in the kitchen to make this for the family.
I wanted to be into it. But it was kind of boring, not gonna lie. Sorry Stanley (sorry Eric 😂). I like tomatoes, but I don’t want to eat what is basically straight up chunky marinara sauce, plus some eggs and bread. If we had the Most Amazing Tomatoes in All the Land then I might feel differently. But we’re working with what we’ve got over here — American canned tomatoes.
Then my BFF Sarah (of the famed Chicken Fajitas) told me she makes Shakshuka all the time but adds a can of white beans to the tomatoes. This adds a lot more texture and flavor, not to mention protein. I tried it and am NEVER going back. It is SO good. Every single one of my kids loved this!
The combination of the warm spices with the tomatoes, beans, topped with the perfectly cooked eggs and goat cheese… you guys, it’s so good. I love to serve it with crusty artisan bread, Sarah loves to serve it with some Homemade Naan. Pita bread or Roti would also be good options. You need something to sop up all the saucy goodness.
This is one of my favorite summer meals because it’s stupid fast, and I ALWAYS have the ingredients on hand. (I am barely scraping by with the menu planning over here!) Canned tomatoes, canned beans, eggs, garlic and onion, bread tucked in the freezer. I can handle that. And it’s done in like 30 minutes, tops. Plus super cheap?? And I don’t have to turn on the oven?? It’s made for these crazy busy July days!
The leftovers are also perfect for revamping. If you eat all the eggs and still have sauce left, you can toss it back in the pan on day two or three, crack in more eggs, and you are back where you started. Shakshuka be like the cruse of oil over here.
What is shakshuka anyway?
At it’s most basic, shakshuka is tomatoes and onions cooked in warm spices and oil, with a few eggs cracked on top, poaching in the sauce. From there, you can really add whatever you like. The word “shakshouka” is from an Arabic dialect and means “mixed.” I love to add white beans for texture, flavor, and protein.
But you do you. Fancy some mushrooms? Fry them with the onions! Want something green? Add a handful of spinach to the simmering tomatoes! If it’s an ingredient you would add it to an omelette, you can add it to shakshuka.
Where is it from?
Shakshuka originated in northern Africa, and has cultural roots in Tunisia, Libya, Algeria, and Morocco. The recipe got around over time, and is now a super popular dish in several countries, especially Israel (they eat it for breakfast!) You can find versions of it throughout the Middle East, and even parts of Eastern Europe. It’s kind of like how Mexican Wedding Cookies have 1,000 names (Russian Tea Cakes, Snowballs, Polvorones.) Everyone claims shakshuka.
Ingredients for shakshuka recipe
I’ll go out on a limb and guess you already have most of these ingredients at home! Lots of spices, canned tomatoes, canned beans, and eggs. Such an easy pantry meal to make!! Be sure to check the recipe card for full measurements and instructions.
Start by chopping up your onion and smashing and mincing your garlic. I was devastated last night when I made this again for the umpteenth time and was completely out of fresh garlic, something I ALWAYS keep tucked in my panty. So I used the garlic from the jar in the fridge…and guess what. It was amazing.
But, still. If you have time. Smash and mince up some fresh garlic. You just can’t beat it when it comes to aromatics.
Saute the onion in plenty of olive oil. Plenty, I say! It’s a key component of this simple dish.
Mix up all the spices in a little bowl. We’ve got paprika, smoked paprika, oregano, cumin, salt..all the good stuff. I love this mixture. It’s so earthy and warm.
Saute the onions and spices for a couple minutes before you add the garlic.
Cook the garlic only for about a minute or so before you add the tomatoes and beans. I used crushed tomatoes when I took these photos because it’s what I had on hand, but whole tomatoes are even better.
I love the Cento brand of tomatoes. They are expensive but worth every penny. (The are expensive because they are only grown in Italy.) I take a deep dive on the nuances of canned tomatoes in my Bolognese Sauce recipe, if you’re interested! Nerd stuff!!
Now add in the white beans to the tomato mixture. I love navy beans (pictured) or Cannellini beans , which are a little bigger. Both types have the perfect neutral flavor that immediately adopts the flavor of the spices, onions and garlic. And they add such great texture to this dish.
Now it’s time to simmer, just for a little bit. We want this sauce to cook down and get a little thicker, plus we want to give the flavors time to marry. But honestly, if you’re in a hurry…
You just get right on to cracking those eggs in. I’m not there in your kitchen to judge you. Git er done. Don’t forget to sprinkle with a lil salt and pepper.
Cover the pan right away and leave the heat at medium. Let the eggs cook for about 5 minutes, checking on them every now and then until they are as runny or cooked as you like them. Covering the pan makes the eggs cook faster but forms a white film over the yolks. So if you want pretty yellow yolks, leave the lid off and cook a bit longer.
The best part about shakshuka is that it is perfect for any meal of the day: breakfast, lunch, or dinner! Your sides can vary depending on when you’re serving it. No matter what, you’ll definitely want something bread-like to scoop up all the saucy-sauce!
A yummy bready dipper like Homemade Naan, Roti, pita bread, or crusty sourdough is a must in my opinion. It’s magical sopping up all the tomato-y egg goodness, so do NOT skip it!
After it has cooled, transfer any leftovers to a tupperware. Tomato sauces tend to stain plastic tupperware, so if you have any glass containers with lids it’s a great option! (If you don’t, spray your plastic tuppers with nonstick spray before adding the tomatoes! #momhack lol)
Make sure your shakshuka has an airtight lid. Stick it in the fridge, and it’ll be good to eat for another 3-4 days! If there is leftover egg, it tastes best within a day or two. To reheat, it’s best to warm it up in a small frying pan on the stove so the egg doesn’t get too hot and overcooked in the microwave. Nobody likes a rubbery egg.
If you plan to eat this over the course of a few days, you can cook just as many eggs as you’ll eat in one sitting and store the remaining sauce. The next meal you want some, warm up the sauce and cook as many eggs you want again fresh for that meal.
Can you freeze Shakshuka?
I definitely do not recommend freezing already cooked eggs. Things get WEIRD, y’all, it’s just not worth it. The sauce and beans, on the other hand, can totally be frozen and will do super well. Put the cooled sauce (NO EGGS) in an appropriately sized ziplock freezer bag, then squeeze out as much air as possible and seal. It’ll last in the freezer for 4-6 months. To reheat, thaw overnight in the refrigerator or on the counter for a few hours. Heat in a pan on the stove, and once hot, follow the instructions in the recipe card for adding and cooking the eggs!
This sauce is super easy to prepare, so it would make a good batch freezer meal. Make a batch or double batch, add single serving size amounts to bags, label, and freeze. Then, anytime the call for shakshuka arises, you’ll have some ready to go!
Shakshuka frequently asked questions
Where does shakshuka come from?
Shakshuka is native to northern Africa. Some say that Tunisia is the birthplace, but the history is a little murky when so many cultures claim it as their own! It’s a staple in Tunisian, Libyan, Moroccan, and Algerian cuisine and very popular through the whole region. It’s so popular, the recipe was carried to the middle east and is very popular in that region as well. There are definitely slight variations depending on where you go, but they all follow the basic format: heavily spiced tomato sauce (often with onions and/or peppers, in this recipe we’re using beans) topped with eggs that get poached in the sauce, and scooped up with bread to eat.
what do you eat shakshuka with?
You can skip the spoon or fork. Grab a naan, pita, or crusty hunk of bread to shovel this goodness into your pie hole. You can channel Katniss from the Hunger Games, when she abandons her silverware after Effie tells her how undignified last year’s tributes were to eat with their hands. 😂 Truly though, shakshuka is traditionally eaten by being scooped up by some kind of bread, almost like a dip. It is the best way!
If you are looking for additional sides to accompany, it will depend on when you are serving it. For breakfast, try serving some baked bacon or sausage alongside, or adding chorizo to the onions for a fun Spanish twist. For lunch or dinner, a nice green or cucumber salad or some grilled chicken would be delicious. Check out the What to serve with Shakshuka section above for more ideas!
what does shakshuka taste like?
Think of a deliciously aromatic tomato sauce, with tons of flavor from all the spices like paprika, cumin, oregano, and red pepper flakes. The sauce cooks down and really deepens all the flavors. So much so, that it should get very thick, almost like a paste. Then we add in beans for even more flavor. In the last stage of cooking, eggs are poached right in the sauce til that perfect runny stage (or whatever stage you like), so all the eggy bits mix with the sauce as you sop it all up with bread. THEN top with goat cheese and fresh herbs. YUM.
More savory breakfast ideas you’ll love
While I will definitely eat this any time of day, technically shakshuka is a breakfast food. Which is great, because sometimes I get sugared out on sweet breakfasts. (Eric and I are always the ones ordering an omelette and French toast and going halfsies.) Check out these savory breakfast recipes!
Chile Rellenos Casserole >> another classic that can be served at either breakfast or dinner (it’s SO cheesy and yummy!)
Shakshuka (Eggs in Purgatory) is one of those dishes that is so iconic that dozens of cultures claim it as their own. Even knowing this, the most basic recipe (eggs poached in a spiced onion and tomato sauce) was totally underwhelming to me. I found the secret: adding white beans and goat cheese changes everything! It brings so much flavor and texture to this simple meal, not to mention protein. I LOVE that I always have the ingredients for this dinner on hand. It's so easy to throw together! My kids adore it.
1/4teaspooncrushed red pepperor more if you like it spicy
1/2teaspoonblack pepperplus more for eggs
2 teaspoonskosher salt or sea saltplus more for eggs
5clovesgarlic
1(28 ounce) canwhole tomatoesor crushed tomatoes (Cento brand is best)
1(14-ounce) canfire roasted diced tomatoes
2(14-ounce) canscannellini beansdrained
1teaspoonChicken Base concentrate*
7eggsor 6, or 8
6ouncescrumbled goat cheeseor feta cheese, add more to taste
cilantrochopped
green onionschopped
shallotssliced, optional
crusty breadfor serving
Instructions
Start by chopping up your garlic and your onions. Smash the 5 garlic cloves with the side of your knife, peel, then mince finely. Set aside. Chop the onion.
Set a large 12-inch skillet over medium heat on the stove. When it is hot, add 3 tablespoons olive oil and swirl to coat. Add the onions (not the garlic) to the pan and stir occasionally for about 3 minutes.
In a small bowl, combine the spices: 1 tablespoon cumin, 1 tablespoon oregano, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons smoked paprika, 1/4 teaspoon crushed red pepper, 1/2 teaspoon black pepper, and 2 teaspoons kosher salt. Add the spices to the onions and continue cooking for 2-4 minutes, until the onions are tender and the spices are toasted (add a bit more oil if it starts to stick.)
Add the minced garlic and saute for 1 minute, until fragrant.
Add all the cans: 1 (28-ounce) can whole tomatoes. 1 can diced tomatoes. Use a fork to smash the whole tomatoes into smaller pieces. Drain the 2 cans of white beans, and add to the tomatoes.
Stir the sauce together, and add 1 teaspoon Chicken Base.*
Let this mixture simmer over medium heat for 5-10 minutes, the longer the better. The goal is to let the flavors meld together, and for the sauce to thicken. If you only have a couple minutes that's fine.
Crack the eggs into the tomatoes one at a time. Make sure to space them out as best you can, but if they run into each other it's okay. Sprinkle the top of each egg with salt and pepper.
Cover the pan with a lid.** Cook the eggs without disturbing for about 5 minutes. Lift the lid and use a spoon to nudge the yolks. If they are pretty soft still, cover again and wait another couple minutes. Keep in mind that the eggs will cook a little bit even after you take them off the heat (especially if you keep the lid on.) So if you love runny eggs, take them off sooner than you think.
Crumble 6 ounces goat cheese (or feta). (I used the same bowl I mixed the spices in). Sprinkle the cheese over the eggs and sauce and let it melt a little bit.
Chop cilantro and green onions and sprinkle over the top just before serving. You could also try parsley (or even dill or basil), if you're one of those cilantro-is-dirt people.
Serve Shakshuka with crusty artisan bread from the store. I actually really love the Costco Country French loaves. Or if you really want to fancy it up, make homemade Naan or Homemade French Bread or Roti and die and go to heaven.
Storage: Transfer leftovers to a tupperware with a tight lid. Stick it in the fridge, and it'll be good to eat for 3-4 days! If there is leftover egg, it tastes best within a day or two. To reheat, it's best to warm it up in a small frying pan on the stove so the egg doesn't get too hot and overcooked in the microwave. Nobody likes a rubbery egg. If you plan to eat this over the course of a few days, cook just as many eggs as you'll eat in one sitting, then store the remaining sauce. The next meal you want some, warm up the sauce in a pan, and cook as many eggs you want again fresh for that meal.
Notes
*I like Better Than Bouillon Chicken Base, or Zoup Chicken Base is another excellent brand that just started making a competitive product (I like and use them both).Technically this chicken base is an optional ingredient, but I’m telling you, it majorly amps up the flavor of the tomato sauce. It adds the perfect umami flavor without having to wait as long for the tomatoes to cook. Obviously it makes it not vegetarian, so if that’s an issue, sub with a teaspoon of soy sauce. Or 1 teaspoon Anchovy Paste or Fish Sauce would be great substitutes too. **Covering the pan: If you cover the pan, your egg yolks will turn white on top. This is totally fine, but if you want yellow yolks, leave the lid off and just cook a few minutes longer, it might even take up to 10-15 minutes without a lid. Keep an eye on it!
Guys I honestly didn’t think I could be sold on a Veggie Sandwich. But these vegetarian sandwiches are the best things to happen to my weeknight dinner routine this summer. An herby, cheesy spread on one side, creamy avocado on the other, and the perfect combo of fresh veggies in between, plus a lil Havarti…
Guys I honestly didn’t think I could be sold on a Veggie Sandwich. But these vegetarian sandwiches are the best things to happen to my weeknight dinner routine this summer. An herby, cheesy spread on one side, creamy avocado on the other, and the perfect combo of fresh veggies in between, plus a lil Havarti cheese to amp up the flavor. I will show you the secrets for perfectly toasted sourdough, so that your sandwich doesn’t fall apart into a soggy mess. I’m obsessed with this recipe. It’s the most refreshing summer dinner or lunch!
The other day we were at Chick-fil-A for lunch, and Edison, who is 4, starts choking a little. Nothing life threatening, but you know it always freaks everyone out a bit to hear someone coughing nonstop like that. The whole restaurant is kind of watching out of the corner of their eye while we wallop him on the back over and over. Eric goes to get more water, things settle down, I’m holding him on my lap. I quietly ask him, Edison, what happened, were you eating your chicken too fast? He responds with a lively, “Oh no Mom, I was drinking ketchup.”
Oh well okay then. Apparently I didn’t notice he has moved developmentally past the stage of dipping fries and sucking off the ketchup, like any self-respecting toddler. No, now he’s bypassing the fries entirely to get to the main event: chugging that ketchup like it’s a Gatorade commercial.
Well at least I know he won’t starve this summer. Ketchup was a tomato at some point. I’m adding that to his vegetable count for the day.
How is everyone’s summer coming along? I feel like I’m in a literal time warp these days, things are moving so fast. We over scheduled the fun, as usual! Life’s tough, right?? Are you keeping up with your menu plan lately? It’s kicking my butt, and we eat “leftovers” way more often than I care to admit 😂
Or if it’s not leftovers, it’s spaghetti from a jar and paper plates, in swimsuits
But meals like today’s Veggie Sandwiches are saving me! The idea of turning on the oven for anything that is not cookies is just not happening right now.
My sister Laura told me about these sandwiches she makes for her family in the summer, and I’ve been meaning to try them for literally years, but I was held up by all my preconceived notions about what makes a decent sandwich.
Y’all…the best veggie sandwich
Truly, I did not think I could be sold on a Veggie Sandwich. (What’s a sammie without the main event, right? Where’s my ham and turkey? Where’s my Dagwood stack??)
But my sister Laura knows what’s up. She has been tweaking and perfecting this process for years now, and it’s one of her kid’s favorite meals. You know when a kid can get on board with a vegetable sandwich, something is up.
I finally tried it, and my whole sandwich belief system has been turned on its head. I never thought I could be into a sandwich without cold cuts the way I’m into this one, honest.
There is a secret of course, and it’s all about the SAUCE. (Don’t worry it does not involve drinking ketchup.) Two sauces, actually, which I think is key. Here are some other basics about this sandwich:
Veggie sandwich rules
Write these down in your heart.
high quality sourdough bread is nonnegotiable
you must toast the INSIDE of the bread, but not the outside. This will save you from shards of toasty bread tearing the roof of your mouth to shreds (I can’t be the only one here right??) Also, pivotally important, toasting the inside helps the sandwich hold up to all the inherently watery veggies we are stuffing it with.
not one sauce, but two. Involving cream cheese and avocados, your welcome.
fresh herbs are essential in this sauce. I have subs listed if you can’t get fresh, but I promise, it’s worth it.
PICKLED ONIONS amp up the flavor of this sandwich so so much. Do not skip, my friends.
Don’t buy a crap tomato. If your tomato sucks, your sandwich sucks.
Seasoning your veggies is key (like salting the tomatoes and onions). We want to enhance, not mask the flavors.
All these elements combine to create something legendary. These veggie sandwiches fill you up without feeling heavy, and are so perfect on a day when it’s 105 degrees outside, and for a hot minute there you were seriously considering popsicles for dinner.
I had a couple friends over on the day I made and photographed these sandwiches. They both took pictures of the printed out recipe I was using, and made it for their families for dinner. Here is Mardee’s sandwich:
She says, “In the last week I’ve probably had about 10 of these veggie sandwiches. New life level achieved! Also, since I’m in my 40s, I add pickled beets.” Ha! Now I’m wondering why I didn’t add pickled beets. Doesn’t this look so good??
Veggie sandwich recipe ingredients
It looks like a long list, but I promise these sandwiches are simple, with no hard-to-find ingredients. The full recipe is below, don’t go making your sandwich from this list; this sandwich is all about the assembly. In other words, don’t miss a chance to let me boss you around. See my BLT recipe for another 20,000 words on how to make a sandwich. This is not an apology.
large tomatoes, heirloom if possible, make it happen people
English cucumber
sprouts or microgreens
black pepper
How to make a veggie sandwich
Start by prepping your pickled onions. You will not regret this!
Slice them thin, and squeeze lime or lemon juice over the top. Sprinkle with a lil salt and pepper, and set aside. They will start to turn delightfully pink.
Now make the cream cheese spread.
Do you HAVE to use fresh dill and parsley? Technically no, but I’m tellin’ you. If you can swing it, do it. It amps up the flavor so much.
Now toast the bread, we are going to pop them under the broiler, just a couple minutes! Butter the top side if you are ready for the most epic sandwich, you can skip it if you are in a rush or counting calories.
Don’t walk away!! I have literally lit bread on FIRE doing this exact thing! You know how a Watched Pot Never Boils? Well. Broiling Bread Burns Always. 🤣 I’m telling you, just stick around.
Slice your tomatoes nice n thick. Set them on paper towels and sprinkle with salt and pepper. This helps get rid of extra moisture, so our sandwich doesn’t completely fall apart.
Now make your avocado spread, which is basically just Guacamole. I mean, why are we not adding this to every sandwich ever, amiright?
Spread cream cheese on the buttery-toasty-side of one slice of bread. Spread guac on another toasty side.
And then here is Laura’s tried and true veggie layering order. This is SCIENCE guys, don’t mess:
1) tomatoes on cream cheese
2) as many layers of thin sliced cucumbers as you want
3) sprouts
4) pickled onions
5) slice of Havarti cheese, if using
6) spinach last, which will stick perfectly to the avocado spread on the other bread slice.
You can see that my spinach is perched a bit precariously, ha. It’s actually almost easier to add the spinach right to the guac spread on the other slice of bread, then smash.
And voila! This sandwich is really good with the Havarti, but I promise, it doesn’t need it. It’s good with just the veggies. It’s like magic!
What to serve with a veggie sandwich
My go-to for sides is usually a salad or vegetables, but those are already in the sandwich! Ha! If you’re looking to round out the meal a bit, here are some good options.
Vegetables are mostly water. Making a veggies sandwich ahead of time is like trying to package up your water and your bread in the same plastic bag. Don’t go there unless you really love soggy bread.
You’re much better off only assembling sandwiches as you need them. Have extra veggies ready to go in case someone wants more, but don’t put any extra sandwiches together until someone decides for sure they want one.
Instead of storing already made sandwiches, store individual components and assemble as needed. The sourdough goes back in its bag and can be out at room temperature for a few days. All fresh veggies can either be returned to their container or added to an airtight container with a lid and kept in the fridge for a few days. The cream cheese spread can also be stored in a tupperware in the fridge. Mashed avocado can tend to brown, so try to only make what you will use. I have a whole section in my guacamole post about how to store avocado so it doesn’t go brown if you’d like to learn more!
How can I make these ahead of time?
These sandwiches are a decent option for meal planning. Not everything can be done ahead of time, but you can certainly get a head start.
Bread freezes beautifully, so you can always keep a loaf handy in the freezer. The cream cheese mixture can be made ahead and stored in the fridge covered. It will stay fresh for 4-5 days. You can make the avocado spread up to 2-3 days ahead of time, but it will get a little discolored in the fridge.
(You can also freeze avocado that has already been mashed! It’s not quite the same as fresh, a little more watery, but it can be done. Just add the avocado to a freezer ziplock bag and seal with as much air squeezed out as possible. Try to use it within one month. Leave it out on the counter for 10-15 minutes, give it a stir, and it should be good to go.)
As for the veggies themselves: Cucumbers can be chopped ahead of time. The pickled onions can and should be made ahead of time, they will last in the fridge just fine for up to 7 days. Fresh bell pepper can be sliced and stored ahead. Everything else (tomatoes especially) needs to be sliced last minute.
Veggie sandwich frequently asked questions
Are veggie sandwiches healthy?
Yes! Sourdough is one of the healthiest breads around, with lots of nutrients, fiber, and even some protein. The creamy cheese spread has some sneaky protein as well from the nonfat Greek yogurt. And then EVERYTHING else is a vegetable, and a non-starchy one at that. All that means is that these veggies are very nutrient dense but with much fewer calories than things like corn, potatoes, etc.
What veggies go good on a sandwich?
So many! In this sandwich we focus on cucumber, baby spinach, tomatoes, and sprouts or microgreens. Other raw options include bell pepper, onion, mushroom, artichoke hearts, cabbage or radiccio (cut into strips), sliced radishes, arugula or baby kale, or any other kind of greens you enjoy. If you roast or sauté asparagus, eggplant, carrot, zucchini, or yellow squash, those would all be great options for a cooked veggie sandwich. You could even try mashing legumes like chick peas, lentils, or green peas as a topping or as a spread!
What kind of sauces are good for a veggie sandwich?
I love a good THICK and creamy sauce for my veggie sandwich; this is not a drippy burger (No ketchup drinking here) There is already a LOT of water content in fresh vegetables. If you have a very thin sauce, it will make the sandwich fall apart faster. For this recipe, there are two great sauces. A creamy, herb-seasoned cheese and yogurt spread, and delicious, lemony mashed avocado. Those are my favorite, but I think Homemade Chipotle Sauce, Garlic Aioli (Classic and Cheater Versions), Tzatziki Sauce, Homemade Horseradish, Bacon Blue Cheese Dip, Tyrokafteri (Spicy Feta Cheese Spread), or even a light drizzle of Balsamic Vinegar Reduction would all be amazing on a vegetable sandwich!
how to make a veg sandwich?
Easy! Pick your bread, pick your sauce or spread, and pick your favorite fresh veggies! In this recipe we’re using sourdough bread, a cream cheese spread, and mashed avocado. Then, layer in baby spinach, sliced tomato, sliced cucumber, and sprouts. It’s pretty simple! You could also try other veggies like yellow bell pepper, lettuce, or anything else you love. Be sure to look at the recipe card for tips and tricks on how to make your sandwich amazing!
what do vegetarians eat on sandwiches?
Vegetables of course! Also eggs, cheese, mashed beans, lentils, or chickpeas. Today’s sandwich we are just focusing on veggies. I love me some beef y’all, but sometimes I think it’s such a shame that our culture is so meat-focused. We all need to spend more time enjoying an heirloom tomato from a farmer’s market; it really gives that ham and cheese a run for its money!
More light and refreshing dinner recipes
When the summer weather really starts to kick in, I am all about salads, grilling, and easy recipes like these sandwiches to avoid cooking in the kitchen. Here are some other options you’ll love!
Guys I honestly didn't think I could be sold on a Veggie Sandwich. But these vegetarian sandwiches are the best things to happen to my weeknight dinner routine this summer. An herby, cheesy spread on one side, creamy avocado on the other, and the perfect combo of fresh veggies in between, plus a lil Havarti cheese to amp up the flavor. I will show you the secrets for perfectly toasted sourdough, so that your sandwich doesn't fall apart into a soggy mess. I'm obsessed with this recipe. It's the most refreshing summer dinner or lunch!
1packagesprouts or microgreensalfalfa or broccoli, or any kind of microgreen
6slicesHavarti cheese or any cheese, optional
Instructions
Make the pickled onions: Do this first so the onions have time to soften. Slice half a red onion and add to a small bowl. Juice 1 lime or lemon and add to the onion. Sprinkle generously with salt and pepper. Set aside, going back to stir the onions every few minutes.
Make the cream cheese spread: Add 4 ounces cream cheese to a medium bowl and use a spatula to stir it into a creamy paste, trying to get out the lumps. Add 3/4 cup greek yogurt and mix them together.
Add 1/2 teaspoon kosher (or sea) salt, black pepper to taste, and 1/2 teaspoon onion powder. Use fresh herbs if you have them; they seriously make this sandwich over the top. Chop up about 1 and 1/2 tablespoons dill, 2 tablespoons parsley, and 1 tablespoon chives if you have them. (Use dried herbs if you don't have fresh: 3/4 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon chives.) Mix really well until everything is evenly dispersed and the spread is a little more creamy. Set aside.
Toast the bread: Move your oven rack to the top of the oven, right under the broiler. Preheat your broiler for 1-2 minutes. Put all the slices of bread you plan to use on a large baking sheet. Spread the tops with soft butter, if you want this to be the BEST sandwich. It's optional!
Broil for 2-4 minutes. Set your timer for 1 minute at a time and do not walk away. Check it every 30-60 seconds. Leave your oven door open and watch it if you want to! This bread will light on fire so fast if you forget about it! Pull them out when they are just browned on top; they will still be soft on the under side. Set aside.
Prep the tomatoes: Slice your tomatoes about 3/8 inch thick. (A little more than 1/4 inch, but not quite 1/2 inch.) Set the slices on double lined paper towels. Sprinkle the top of each slice with salt and pepper and let them rest. (this helps get rid of excess moisture)
Make the avocado spread: Cut the avocados and scoop out the flesh onto a plate or cutting board. Mash with a fork. Add the juice of 1/2 lemon and 1/4 teaspoon salt. Stir it to combine. Taste it and make sure it has enough salt.
Prep the rest of the veggies: Slice the cucumber thin, with a knife or mandolin.
Flip the tomatoes over onto new double layered paper towels, and season lightly with salt and pepper on the new side.
Sandwich assembly: Stir the spread one more time. Assembly can be buffet style, or you can make the sandwiches for your guests and have them cut and ready to serve. Here's how it goes down:
Take matching bread slices. On THE TOASTED SIDE, add a thick layer of cream cheese spread. On the other piece of bread (on the toasted side!) add a good smear of mashed avocado. It’s important to put the toasted side of the bread on the inside to save the roof of your mouth (am I the only one constantly injured from sharp toast??) It also helps your sandwich hold up to all the veggies, which are so watery they will ruin your sandwich faster than you can say soggy sad.
Layer the veggies on your sandwich in this order: 1) tomatoes on cream cheese 2) as many layers of thin sliced cucumbers as you want 3) sprouts 4) pickled onions 5) slice of Havarti cheese, if using 6) spinach last, which will stick perfectly to the avocado spread on the other bread slice.***
Cut the sandwich in half. I will leave it up to you whether this sandwich is sliced diagonally or rectangle; some opinions are too sacred to be imposed upon.
Notes
*Cream cheese spread: I almost always double this recipe. Then I keep it in my fridge and eat it with EVERYTHING until it’s gone. Dip my chips, crackers, carrots, and celery in it. Thin it out with milk and use as a sauce for a chicken bowl or Salmon Bowl. Add to potato salad. The list goes on! Here are the doubled ingredients:
1 block cream cheese (8oz)
1 and 1/2 cups greek yogurt
1 teaspoon kosher salt (or sea salt) (use less if you are using table salt)
3 tablespoons fresh dill
1/4 cup fresh parsley
1 teaspoon onion powder
2 tablespoons chives (optional)
**Chives: Sometimes I have a hard time finding chives, and then sometimes they are like 5 dollars for a bunch. I cheap out and buy green onions instead and just chop them really tiny as if they were chives. Green onions have a little bit stronger of a flavor than chives, but it’s close. ***Other veggie ideas: You can add any veggie you like to this sandwich. My next top picks would be pepperoncinis, sliced bell pepper, or sliced roasted bell pepper from a jar. You could also add mushroom, artichoke hearts, cabbage or radiccio (cut into strips), sliced radishes, arugula or baby kale, or any other kind of greens you enjoy. If you roast or sauté asparagus, eggplant, carrot, zucchini, or yellow squash, those would all be great options for a cooked veggie sandwich!
My go-to recipe for No Bake Cheesecake has all the classic elements you love: a dreamy creamy swirly filling on a crispy graham cracker crust. The perfect balance of tart and sweet! I have a secret ingredient that takes it over the top (it’s optional but guys, it’s so good.) No bake cheesecake is a…
My go-to recipe for No Bake Cheesecake has all the classic elements you love: a dreamy creamy swirly filling on a crispy graham cracker crust. The perfect balance of tart and sweet! I have a secret ingredient that takes it over the top (it’s optional but guys, it’s so good.) No bake cheesecake is a perfect blank slate, but I am partial to Fresh Strawberry Topping, with extra graham cracker crumbs to sprinkle on top. This recipe is EASY and a huge crowd pleaser!
Eric and I went on vacation recently and I stopped for an ice cream cone just about every single day, because when in Rome? (Or rather, when in Riga.) What even is a vacation if there is not ice cream every day, I mean really.
Anyway, we were in Lithuania, and I asked the ice cream guy what the purple swirled ice cream was, and he said “Cheese and Black Currant,” and I was like OH HECK NO, no thank you, I don’t want chunks of cheddar in my ice cream. But then I tried it and realized the flavor was black currant CHEESECAKE. I got a double scoop and died and went to heaven, it was so good. (Why is black currant not a thing here?)
Well, I have no black currant for you today, but I do have the best no bake cheesecake in all the land. I worked hard figuring out exactly what I want from my perfect no bake cheesecake, and this is it!
But before we get into it, I want to tell you a few things I learned from our trip to the Baltics (Estonia, Latvia, and Lithuania.) We spent 2 weeks there with my parents (the kids stayed home with Eric’s parents, bless their ever loving hearts!!) This was such a dreamy vacation, I already want to go back.
10 things I learned in the Baltics
1. Eastern Europe is absolutely gorgeous. The countryside is lush and green, the cities are well kept and clean. There are actual STORKS in rural areas, with huge massive nests 2-4 feet wide, balanced somehow directly on top of vertical power lines. I never felt unsafe.
2. There are CASTLES you guys. Castles everywhere like it’s just no big deal. Castles that look like freaking Sleeping Beauty is taking a nap inside.
3. The Old Town sections of the capital cities (Tallinn, Estonia; Vilnius, Lithuania; and Riga, Latvia–have you heard of ANY of these cities?? I hadn’t!! I get an F for geography guys). Anyway, ALL these cities had narrow cobblestone streets, red roofs, and buildings established in the 1300s around every corner. Like seriously, if feels like every random shop or restaurant has walls made of stone that were laid in 1478. It was WILD. Eric says that the streets and buildings are so quintessential that they seem fake. But they are not, they are real, and they are 600 years old. (I keep looking around the suburb I live in, knocking on the walls of my house, thinking, will ANY of this be standing in 600 years? 300? 100?? NOPE!)
4. These countries are super cheap to visit. (some of our very nice, historic hotels were only 80 bucks a night.) Some dinner entrees I saw were as cheap as 11 Euros, which is about $12 bucks.
5. Every public bathroom I visited was clean and stocked.
6. The food was just phenomenal. They eat very seasonally. Flavors I noticed: Rye bread. DILL. Pan fried potatoes. Pickles everywhere, all kind of veggies pickled. Lots of fish. REINDEER. Pea soup. Cardamom in anything that has cinnamon. Kebabs, pizza, dumplings, hamburgers; the cities are all very global and you can even find Mexican food. Rhubarb is in season right now and it was on every dessert menu, I was in heaven. They also love beets; one of my favorite dishes was the Lithuanian national treasure that is COLD beet soup, made with kefir and dill, and served with hot fried potatoes. I ordered it 3 separate times.
7. Almost everyone there speaks English, especially in the bigger cities.
8. It was very enlightening and hard to learn about the painful reality of Russian occupation that has dotted their history. Russia occupied these 3 countries until 1918, they had a brief “interwar period” of independence that lasted until 1940 when the Soviets invaded, then the Germans invaded, then the Soviets were back in control until they declared their independence in 1991. Now we all have to wait to see what happens in Ukraine, to see if history repeats itself again in these Baltic states. I feel grateful I had the chance to visit in what feels like (perhaps?) yet another brief interwar period. Like if you want to go…maybe you should go now?
Just think of all the butter I could churn in this bad boy. Just kidding, I don’t even think that’s a butter churner 😂 it’s like an enormous mortar and pestle. For giants.
9. STYLE. Globalization is real and the way people dress there feels very similar to how we dress here, except maybe a bit more formal and classy. (Americans are still the only ones who will wear pajamas to the grocery store and pretend it’s okay.)
10. One of our hotels in Estonia had a delicious breakfast buffet. I came downstairs in the morning to find my mother eating a giant bowl of chocolate ice cream with sprinkles (no cheese chunks in sight) GUYS, CLEARLY WE ARE MISSING SOMETHING. I’m about to write a letter to every hotel. Waffle machines aren’t gonna cut it anymore. Come on America.
My cute parents atop Gediminas Castle in Vilnius, Latvia. Huge thanks to my dad for planning the entire trip, while I did nothing but derail his plans by stopping at every single bakery we passed.
I’m thinking about writing an entire post about the Baltics, where we stayed, what we did, and especially the food, would you be interested in hearing those details and seeing more photos? Please let me know in the comments! Remember when people used to comment on blogs, just to say hi? Those were the good ol days :) I’m a real person over here, I promise. I read every comment that comes through. Seriously, let me know if you want a Baltics post. I would have so much fun writing it for you.
Okay on with today’s post, CHEESECAKE!!
No bake cheesecake…is life
Who doesn’t love a classic no bake cheesecake? A crispy crust and a perfectly creamy, silky smooth layer of tart cheesecake, which is a blank slate to top with whatever fruit you want. No bakes are just so easy. Baked cheesecakes are notoriously finicky, with the fault line risk, plus the challenge of knowing when to pull it out of the oven to get the best texture. No bake cheesecakes have all the flavor and require zero technique. It’s like dessert for dummies.
You’ll sometimes hear no bake cheesecakes referred to as a Philadelphia cheesecake. It has nothing to do with the city, and everything to do with the cream cheese brand and the easy cheesecake they popularized years ago. There are many different versions nowadays, but almost all no bake cheesecakes have no eggs, no gelatin, and of course, no baking required for the filling itself. This is not a sponsored post, but I will make a plug for the Philadelphia brand, they really do make the best cream cheese on the market, hands down.
The secret ingredient
Now I get to tell you about the reason I’m obsessed with this no bake cheesecake, and, spoiler alert, it’s the same reason I’m obsessed with my Classic Baked Cheesecake. I’m a simple girl, what can I say, and when it works, dang, IT WORKS. The answer, of course, is browned butter.
You guys, I’ve been obsessed with browned butter from the beginning. These Nutella Stuffed Browned Butter Blondies were one of my first viral recipes, the one that put my blog on the map, so to speak (the other one was this Cilantro Lime Cucumber Salad…balance, right? 😂)
Browned butter just has this magical ability to bring out other flavors, kind of like salt. This cheesecake is not a butter-flavored cheesecake, I promise. It just tastes like the cheesecake-iest of cheesecakes, in the best way!
When you brown butter, the milk in the butter solidifies to create little “browned bits.” So at the end, you have smooth golden melted butterfat, and little brown bits at the bottom that look like sand. ALL the flavor in browned butter is contained in these little browned bits; the golden liquid is tasty fat, but doesn’t hold the flavor.
I was trying to come up with ways to increase the amount of browned bits, and not increase the actual amount of butter in the recipe. (We don’t need more fat, we need more browned butter bits.) That’s when I stumbled on this blog post from Lady and Pups called Extra-Browns Browned Butter. You read that right…this woman is a genius. By adding a little milk to the butter as it’s browning, there are simply more milk solids available to brown, exponentially increasing the amount of flavor from a single batch of browned butter.
Can you see the flecks of flavor?? I hereby dub thee, browned butter. Flecks o flavor
I just love the flavor it adds to this cheesecake. If you don’t think you will be into it, no worries, it’s actually 100% optional. You can make this cheesecake the traditional way, just leave out the butter and milk called for in the filling.
There is one tiny drawback to browning the butter with extra milk, if you are a texture person: the browned butter bits are large and in charge when made this way, and your cheesecake will have flecks in it that mess with the perfectly smooth texture. It doesn’t bother me at all, and I prefer having the extra flavor, but I just want you going in with eyes wide open.
Are you ready to make it?? Let go!
No bake cheesecake recipe ingredients
Here is a basic shopping list! Super simple. Check out the recipe card at the bottom of the post for exact measurements and written instructions.
Start by setting out your cream cheese so it has time to soften. And then we make the crust! I love a classic graham cracker crust, but you can use any kind of crisp cookie. Biscoff or Nilla Wafers or Walker’s Shortbread would be so good. (or Oreos! See recipe notes)
I love a good thick crust for my no bake cheesecake, so we are using 2 full packages of graham crackers for the crust, 18 full sheets. This is about 9.7 ounces, or 2 and 1/2 cups when crushed. Plus a lil sugar and salt.
If you don’t have a food processor, you can add your grahams to a ziplock and smash them with a rolling pin.
Weighing your graham cracker crumbs (or Biscoff or Nilla wafer crumbs) is the best way to see how much you have. Crumbs tend to settle, just like flour, so if you do need to measure in cups, make sure you spoon and level.
Add butter and stir. You can add the melted butter right into the food processor if you like.
Are you going to get mad at me when I tell you that this no bake cheesecake has a baked crust? Honestly I wish there was another name for no bake cheesecakes.
I don’t like unbaked graham cracker crusts. Ever, in any situation. They are mushy from the start. Who wants that? I mean, I get that it’s summer and you don’t want to turn your oven on, but dang, if you’re going to the trouble of making a whole cheesecake, take the 10 minutes to bake the crust and get it done right.
But that’s just me. If you are anti-oven in the summer, by all means, press that mushy wet graham cracker crust into your pan and pop it in the freezer for a few minutes. Voila, a soggy bottom for your beautiful cheesecake. (I’m sorry, I just can’t stop judging you.)
While you are here in crust land, do yourself a favor and crush an entire 3rd package of graham crackers, and add a little sugar salt and butter.
Bake it on a cookie sheet right next to your actual crust. Then break it up into chunks and save it for sprinkling on the top of your final cheesecake. I LOVE graham cracker crust, and feel like there is never enough, so I just add more on top. (I started doing this years ago for my Double Layer Pumpkin Cheesecake and haven’t been able to quit since.) I just love the ultra crunchy touch this adds.
Ok ok now on to the actual cheesecake filling making. It’s so easy guys. If you want to be a little extra, make this extra-browns butter I’m about to show you; if not, you really can skip the butter and milk step entirely.
I wish I had taken a picture of the cold butter in the pan with the milk, so you could see it better. But this is a photo of adding milk to melted butter in a pan. We are going to heat it over medium heat, whisking almost constantly, until it bubbles, then foams over completely, then browns.
You will know it has turned brown when you see this golden swirl of browned bits lifting up through the foam as you stir. The mixture will smell nutty and very fragrant. It is the exact same process as browning butter, but with the extra milk added, more brown bits are formed, and they tend to form in bigger crystals, hence the constant whisking. We want lots of browned bits, but we want to keep them small so they don’t overwhelm the smooth texture of the cheesecake.
You can see in this photo how dark I let the browned bits get. Maybe a little too dark to be honest, but it is not burned at all. It tasted phenomenal.
Let this browned butter sit out at room temperature while you mix up the cheesecake filling.
Start by whipping your cream.
Beat heavy whipping cream for about 2-4 minutes, depending on how powerful your beater is, until it is pretty stiff. We don’t need this cream to be super smooth, you can beat until it starts to look a little shaggy. We want STIFF whipped cream, as this is the main stabilizer for our cheesecake, the element that keeps it from being runny. Scrape the whipped cream into another bowl and put it directly in the refrigerator to keep it chilled.
In the same bowl, no need to clean it out, beat your SOFTENED cream cheese with the whisk attachment, if you have one. Scrape the sides and keep going a few minutes until it is smooth and fluffy.
Once the cream cheese is whipped, you can add the rest of the ingredients: sugar, sour cream, vanilla, lemon juice, and salt. Beat it all together.
Once your browned butter is COMPLETELY ROOM TEMPERATURE, you can add it to the cream cheese mixture.
Every time I made this I got impatient and stuck my browned butter in the fridge, but you have to be careful, because you don’t want it to start to solidify. If it does, you need to stir or even melt it again in the microwave until it is completely liquid again. We don’t want any butter chunks in our cheesecake.
After you’ve mixed in the browned butter, use a rubber spatula to fold in the chilled whipped cream. Don’t over mix, you don’t want to deflate the cream.
Pour the mixture into your completely cooled graham cracker crust and smooth out the top.
Are we just loving these flecks of brown butter?? So much flavor.
Cover with plastic wrap and chill for at least 4 hours, 6 hours is better, 12 hours overnight is the best. The longer you chill it, the more stable the cheesecake will be. It will be easier to slice and will have a better texture. Honestly, lukewarm cheesecake is what they serve in hell, I think.
Once your cheesecake is chilled, make the Fresh Strawberry Topping. This is my favorite strawberry topping, the same one I use for my Strawberry Shortcake. Instead of just macerating strawberries with sugar, we are cooking jam in a little cornstarch to thicken it, then combining with the fresh berries. It makes the BEST syrupy sauce.
And don’t forget to top with that extra graham crumble you made! It’s seriously the best!
How to store easy no bake cheesecake
If your springform pan has a lid, the easiest way to keep any leftovers is to simply cover the cheesecake and put it in the refrigerator. If it doesn’t have a lid, cover the top tightly with plastic wrap. Or, carefully transfer pieces of cheesecake to airtight containers, but only do this if you are desperate, because it will make the crust soggy. Cheesecake will last in the refrigerator for 4-7 days, supposedly, I actually would not know.
No bake cheesecake is a GREAT make ahead dessert because it can last for so long. Make it a day or two in advance, then refrigerate til you’re ready to serve (just be sure not to add any topping or whipped cream garnish until you serve, and DON’T sneak a slice; once you cut into it, the crust starts to sog.) Don’t leave your no bake cheesecake out on the counter too long, hopefully no more than an hour or two. It will start to get soft and the dairy can begin to spoil if left out too long, and not only that, it’s my opinion that cheesecake should only be eaten when ice cold. Remember, warm cheesecake is what they eat in hell ;)
Can no bake cheesecake be frozen?
Yes, it’s quite easy! Make the recipe as usual, and be sure to still follow the step to let the cheesecake set up in the refrigerator. Once it has completely set, move the whole pan to the freezer and flash freeze for 30 minutes, then cover tightly, first in plastic wrap and then in heavy aluminum foil. OR stick the whole pie pan in a 2 gallon freezer ziplock bag. After labeling it, return the cheesecake to the freezer. It will be good there for about 3-4 months, but I don’t like to wait too long as the quality starts to go down over time.
To thaw, transfer the sealed pan to the refrigerator and let it chill overnight or for several hours. Do not let it thaw at room temperature. It could make the cheesecake runny and mess with the smooth texture.
No bake cheesecake frequently asked questions
where can i buy cheesecake filling?
Most grocery stores will have a premade tub of cheesecake filling next to the cream cheese in the dairy section. I will say though, that this recipe is SO easy, tastes about 100x better, and doesn’t have any of the preservatives and fillers that the store bought kind does! Check out the recipe card to see how simple it is, you just may change your mind about buying it!!
what is no bake cheesecake filling made of?
No bake cheesecake filling really only has a few ingredients. The main ingredient, of course, is cream cheese. Get a good, high quality brand (I use Philadelphia). It’ll make a big difference in taste and texture! Then, to lighten (and sweeten) things up, sugar, whipped cream and sour cream are also added, plus some browned butter for the BEST flavor. The result is much airier and lighter than traditional cheesecake, but with the same delicious cream cheese flavor.
How do you thicken a no bake cheesecake filling?
Most of the thickening of a no bake cheesecake come from the cream cheese itself, with some stiff whipped cream added in to make it fluffy and add stability. Because there are no eggs or gelatin, a no bake cheesecake will never be as thick or dense as a classic baked cheesecake. Another important part of thickening a no bake cheesecake is to make sure it has plenty of time to set. In other words, the cream and cheese cream need to get down to the proper temperature in order to get firm enough to slice and serve. I recommend at least 6 hours if possible, otherwise you run the risk of a soupier texture. If it is still softer than you like after 6 hours, try putting it in the freezer for about 30 minutes to see if that firms it up a bit more.
is baked cheesecake better than no bake?
It really comes down to personal preference! Personally, I think there’s definitely room for both versions in life. Baked cheesecake is much more dense, almost velvety smooth. I tend to gravitate to it more for winter holidays since it spends quite a while in the oven and feels fancier for holidays. No bake cheesecakes are light, airy, and creamy. They perfectly lend themselves to spring and summer events with little oven time, and the lightness feels much more doable in the hotter weather. I would say yes to either one if offered a piece any time of year though!
can you eat philadelphia no bake cheesecake filling?
Yes! Whether store bought or this homemade version, the filling is not baked or altered in any way (other than setting up in the refrigerator) once it’s added to the crust, and there is nothing raw in it that would make you sick. If you prefer to eat your filling out of a bowl with a spoon vs in a crust, I will not judge you!
No Bake Cheesecake Parfait Bar >> by the far the EASIEST way to make and eat that cheesecake flavor you’re looking for, with only a handful of ingredients and about 5 minutes prep!!
Baking is my jam year round, but there are definitely some flavors, textures, and temperatures that do better in different seasons. Have a peek at some of my favorite warm weather treats!
The Best Tres Leches Cake >> fluffy white sheet cake poked with holes and soaked in a mix of three milks, it’s irresistibly moist!
How to make Strawberry Shortcake >> just like my Grandma Georgia made, and despite the baked shortbread, this will always be a spring and summer dessert in my mind!!
Lemon Lush Dessert >> cream cheese layer, lemon pudding layer, whipped cream layer – what more could you ask for?
My go-to recipe for No Bake Cheesecake has all the classic elements you love: a dreamy creamy swirly filling on a crispy graham cracker crust. The perfect balance of tart and sweet! I have a secret ingredient that takes it over the top (it's optional but guys, it's so good.) No bake cheesecake is a perfect blank slate, but I am partial to Fresh Strawberry Topping, with extra graham cracker crumbs to sprinkle on top. This recipe is easy and a huge crowd pleaser!
Set out 3 packages of cream cheese, so they can come to room temperature.
Make the crust: Preheat the oven to 350 degrees F. Add 2 packages of graham crackers* to a food processor. This is 18 full sheets, or about 9.7 ounces.
Add 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Pulse the mixture together until the crackers turn to fine crumbs. (you can smash the crackers in a ziplock, with a rolling pin, if you don't have a food processor.)
Melt 1/2 cup butter (1 stick) in the microwave. Add the butter to the crumbs and pulse to combine.
Add the crumbs to a 9-inch springform pan. Use a glass or measuring cup to press the crumbs into the bottom of the pan and almost all the way up the sides of the pan. While pressing the sides of the pan with the glass, use your thumb to press the top edge of the crust, so that it gets packed in on the top edge.
Optional Crumb Topping: Before you pack up your food processor, make the crumb topping, if you want. Add another package of (9) graham crackers to the food processor, add 1 tablespoon sugar, and a pinch of salt. Pulse, then add 1/4 cup melted butter. Scrape the mixture onto a baking sheet and pack it into a flat crust with your hands or the glass.
Bake the crust in the springform pan and the baking sheet with the extra crust at the same time. Bake for 10-12 minutes, or until the edges have started to brown. Set the springform pan aside to cool. Use your hands or a fork to break up the extra crust. Store this in a serving bowl covered in plastic wrap until you are ready to serve your cheesecake. (Try not to eat it all immediately, this stuff is my ultimate weakness.)
Optional: Browned Butter. Next it's time to brown the extra-browns butter so it has time to cool. Add 6 tablespoons butter and 2 tablespoons whole milk to a small saucepan. Set the pan over medium heat and whisk constantly, or at least very frequently.
The butter will foam and pop, then foam again while the browned bits are forming on the bottom of the pan. Keep whisking, using a rubber spatula to work into the corners if it feels like they are starting to stick. You will know the butter is brown when you can see golden bits lifting up through the foam. The mixture will smell nutty.
Immediately transfer the browned butter to a small bowl and set aside to cool completely.
Whip the cream. Add 1 and 1/4 cups cream* to a large bowl or stand mixer bowl. Beat (using the whisk attachment if you have one) for about 2-4 minutes, until the cream is stiff and almost shaggy. It should stand up straight when you flip the beater upside down. See photos. You want the cream thick, because it is the main stabilizer for this cheesecake, the ingredient that helps it keep it's shape. Scrape the whipped cream into another bowl and put it in the refrigerator right away.
In the same bowl (no need to wash), use the whisk attachment to beat the cream cheese. The cream cheese should be completely softened. Beat the cream cheese, stopping to scrape the sides, until it is soft and there are absolutely zero lumps.
Add the remaining cheesecake ingredients: 1 and 1/2 cups granulated sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt (or sea salt). Beat well until combined.
Add the completely cooled browned butter. Beat well, scraping the sides.
Remove the whisk attachment or beaters. Use a rubber spatula to fold in 1/3 of the chilled whipped cream. Once it's incorporated, fold in the remaining 2/3 of the whipped cream. Be careful and try not to deflate the whipped cream. Be gentle and don't overdo it.
Once the whipped cream is incorporated, scrape the mixture into the completely cooled graham cracker crust. Spread the top evenly and cover tightly with plastic wrap. Chill for 4-12 hours, or up to 2 days.
Make the topping. An hour (or up to 24 hours) before you want to serve your cheesecake, make the Fresh Strawberry Topping. Chill the strawberries until you are ready to serve your cheesecake. (You don't have to make this topping, it's just my favorite. You can serve this cheesecake with any fresh berries, a can of cherry pie filling, Hot Fudge, Caramel Sauce, whatever you want.)
Serve. If you are absolutely certain your party will eat every slice of the cheesecake, you can pour the strawberry topping right on top the chilled cheesecake. Top with the graham crumble. It makes for a fun and pretty presentation, but it doesn't last. If you know you won't eat the whole cheesecake, slice the cheesecake and ladle strawberry topping and graham crumble on top of each plate of cheesecake.
Store the cheesecake covered in the fridge. See blog post for freezing options!
Notes
*Crust options: You can use any type of crisp cookie for this crust. Use 9-10 ounces total, which usually comes out to about 2 and 1/2 cups. I love using Nilla Wafers, Biscoff cookies, Gingersnaps, or Walker’s shortbread cookies. Oreos would also work well! Use about half the amount of butter in the crust if you are using Oreos (or any cookie with a filling.) **Heavy cream is sold near the milk in the dairy section. It is not coffee creamer. Sometimes it is labeled whipping cream, ultra heavy whipping cream, etc. These names differentiate fat content levels. For making whipped cream, buy the cream with the highest fat content you can! The cream I used is 36% fat content, wish I could have found 40%. Nutrition Facts do not include the Strawberry Topping.
I’m not exaggerating when I say that this is absolutely the BEST brownie recipe of my life. I spend a lot of time baking (and eating!) and I’ve never had another brownie like this one. It is the ultimate in rich, fudgy, chocolatey flavor, all thanks to the magic of browned butter. Regular brownies just…
I’m not exaggerating when I say that this is absolutely the BEST brownie recipe of my life. I spend a lot of time baking (and eating!) and I’ve never had another brownie like this one. It is the ultimate in rich, fudgy, chocolatey flavor, all thanks to the magic of browned butter. Regular brownies just can’t compete with this depth of flavor. Originally posted January 30, 2013.
The other day Truman asked me from the back of the car if he would have time to play legos before dinner when we got home. I cheerfully said, “Absolutely!” And then there was this pause, and he said, very confused, “So…will there be time to play legos?”
I laughed so hard. He was confused because for some reason, I say the phrase “Absolutely not!” when my kids are in trouble or need reprimanding. I think they’ve picked up some unjustified negative connotations on the word “absolutely,” so he had no idea that I was trying to say “yes” in a happy and emphatic way.
Absolutely means, “with no qualification, restriction, or limitation; totally.” And I can say with fervency, guys, that these brownies are ABSOLUTELY the best ones to ever come out of my kitchen, or, dare I say, to cross my lips.
Everyone’s got a homemade brownie recipe, right? They are just an American classic. Even the boxed brownie mixes are okay. I mean they are nothing to write home about, but in a pinch, a brownie is still a brownie, right?
I mean it’s chocolate and sugar, it’s going to taste delicious even if you mess them up or use a subpar recipe. It’s like pizza. Even when it’s bad, it’s good. (Have you ever bought a Little Caesar’s Hot and Ready intended for kids only but then you end up eating half the box? Guilty.)
But I say if you’re going to make brownies, you should go all in. Don’t waste your time or calories on brownies that don’t make you want to shout hallelujah.
Why this is the Best Brownie Recipe
I will tell you the secret: BROWNED BUTTER.
It is the best way to take brownies from, “wow, these brownies are so good” to, “OH MY GOSH WHAT IS THIS MAGIC.” And the awesome news is that it’s not even hard to do this. We’re not using any special ingredients. We’re not dirtying half a sink full of pots and bowls.
It’s a one-pot brownie recipe that is so gooey and fudgy and deep in flavor, you will be nervous that it is so dangerously simple to make. You can have these in the oven in 15 minutes flat.
Browned butter typically lends a nutty, almost toffee-like flavor to whatever you add it to. But this recipe is a little different. Chocolate is such a strong flavor (and there is so much of it!), that these brownies do not have that toffee-ish flavor. Instead, the browned butter serves to deepen the chocolate flavor.
I don’t like to add espresso in my baked goods, but I know that it adds depth to chocolate flavor without tasting like coffee. Browned butter does the same thing. It makes the brownies rich and deep. And it’s SO easy. The best brownie recipes always call for melted butter anyway, so just…carry on a bit until it turns brown. You will not regret it!
Brownie Ingredients
You probably already have all these ingredients, but don’t forget to make sure your chocolate chips are high-quality!
Salted butter
Unsweetened baking chocolate
Granulated sugar
Salt
Vanilla extract
All purpose flour
Large eggs
Semi-sweet chocolate chips, high quality
Yes, I said high quality chocolate chips. This isn’t the time to save fifty cents, people. Did I say the Best Minus 50 Cents Brownie? No, I said, Absolutely the BEST Brownies Recipe I’ve Ever Made. Mic drop.
How to make the Best Brownies
Buttaaaaaaaaa. All ready to get toasty brown.
Guys, once I teach you how to brown butter, the rest is so easy! Here’s an overview, followed by pictures and things to watch out for. All instructions given in the recipe.
Brown the butter in a pot.
Add unsweetened chocolate and sugar.
Add salt, water, and vanilla.
Stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
Add 1 cup all-purpose flour. Stir in the flour until just barely incorporated.
Pour the hot batter into your pan before adding the chocolate chips, so they melt in place rather than swirling into the batter.
Bake!
Here’s how to do it. Grab your pot and melt all that butter. Stir occasionally. The butter will foam, turn white, and rise up in the pan.
How long does it take to brown butter?
It depends on how much butter you are browning! One stick of butter will take about 5-8 minutes to brown, but since we are using so much butter in this recipe it takes more like 10-12 minutes. This really depends on the heat level of your stove, and every stove is different. It’s better to watch for browned butter signs like white foam and browned bits and a nutty scent.
Pretty soon after it foams, it will look like this gorgeous swirly goodness.
How do you know when brown butter is done?
It’s all about the color change! And the scent.
As the butter heats, it will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or “bits”. They will swirl up when you stir. Once you see brown bits, remove the pan from the heat. It’s much better to rely on this very drastic color change and the nutty scent than to rely on timing.
Don’t stop cooking the butter until it is completely browned, or the brownies will have too much liquid and may not bake correctly. Some people have commented that this recipe never bakes for them, that the brownies turn to “lava.” It’s a case of too much liquid!
(Also I think it might be a case of people not understanding brownies. I’m serious. This ain’t no cake, people. You call it lava, I call it the best freaking gooiest brownie of your life.) Rest assured, these brownies bake up just fine when made correctly.
Here’s the batter all finished, once you’ve added the eggs and flour.
I like to add my chocolate chips after the warm batter is in the pan, so that they don’t melt and swirl into the batter.
How to store Brownies
Brownies never last long at my house. This might be because every time I walk past the kitchen I’m grabbing a “little” taste (I walk past the kitchen 100 times a day, you do the math). Put a lid on the pan, put some tinfoil on top, cut them into squares and put them in a ziplock in the freezer. You’re still not keeping them away from me no matter what you do. If you have better control than I do, they’ll last 3-4 days at room temperature or for 2-3 months in the freezer.
Best Brownies Recipe FAQs
Why are my brownies too gooey?
Does not compute. Ha! Just kidding.
I already mentioned browning the butter all the way. The other culprit is undercooking the brownies. I know, I know. You want soft brownies. I do too. The best way to check for doneness is the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it’s done. (If there is, leave it in for a couple more minutes.)
Be sure to poke a couple times so that you know you’re not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly underbaked is better than over-baked.
Keep in mind that the brownies will firm up as they cool. It’s actually really important to let this brownie recipe set up in the pan before cutting into them. Wait a good 15-30 minutes before slicing. They will fall apart and not stay in squares if you cut into them too soon. (I mean, this never stops me because I’m an animal apparently. But if you are planning to serve these to guests or gift these on a plate, it’s good to know.)
Can this recipe be made with a different type of chocolate?
Yes, you can make this recipe with either unsweetened baking chocolate OR 1 cup unsweetened cocoa powder. See notes! I just did a test making both versions of these brownies (unsweetened baking chocolate vs cocoa powder) during our Covid party last week (Omicron, amiright? ;) and the jury was split on which one people preferred. I guess you’ll have to try both! I prefer the recipe as stated, made with baking chocolate.
What can I substitute if I don’t have unsweetened chocolate?
This recipe requires either unsweetened baking chocolate or cocoa powder. I accidentally made these just over the weekend (January 2022) four different times, testing between unsweetened baking chocolate and cocoa powder. But on my first test I accidently used a bar of semi-sweet chocolate instead of unsweetened. It was waaay too sweet. Don’t be like me. Get yourself some unsweetened baking chocolate, Baker’s brand is best.
As for the semi-sweet chocolate chips, you can swap them out for milk chocolate or dark chocolate no prob. (Dark chocolate is goooood.) Or go to town and try Rolos or Reese’s cups, because YES.
I’ve been making these homemade brownies for many years now, and get so many requests for the recipe. I just gave leftovers from this batch you see in the photos to a friend of mine, and she texted me a few hours later that her husband was going on about the brownies and needed the recipe. I promise, it will not let you down. Everyone needs a go-to brownie recipe, and this one should be yours!
I only have one other brownie recipe that I make on the regular: Nana’s Famous Fudge Brownies. They do not have browned butter, but there is fudge frosting involved, meaning they are ultra decadent. I love them, but the frosting is necessary in my opinion, and I don’t always want frosted brownies. I need those crackly tops in my life. Only these browned butter brownies will do when the need for a classic brownie strikes.
I’m a brownies-and-milk kind of girl, but even I have to admit that ice cream definitely takes these already fabulous fudgy brownies over the top. Prepare yourself. You will need something, because these brownies will make all of those got-milk commercials come true, and you may actually die from chocolate overload if you don’t have at least a glass of milk. Enjoy!
More brownie recipes you need in your life!
Nana’s Famous Fudge Brownies << my other favorite brownie recipe that is in a different category because it has frosting. ;)
Thin Mint Marshmallow Brownies << also made with today’s browned butter brownies recipe. It’s my brownie base for any twist I want to make on brownies!
I'm not exaggerating when I say that this is absolutely the BEST brownie recipe of my life. I spend a lot of time baking (and eating!) and I've never had another brownie like this one. It is the ultimate in rich, fudgy, chocolatey flavor, all thanks to the magic of browned butter. Regular brownies just can't compete with this depth of flavor.
Preheat your oven to 350 degrees. Line a 9×13 inch baking pan with parchment paper. You can also line it with aluminum foil (be sure to spray the foil with nonstick spray). Or you can just spray the pan.
In a medium pot (I use a 3 quart saucepan), melt 1 and 1/4 cups of butter over medium heat. Yes, 1 and 1/4 cup. I called these the best brownies of all time, not healthy brownies!
Stir the butter occasionally. See photos for how to brown butter. It will turn white on top, then it will foam up. Once it is foamy, it will start forming brown colored milk solids or “bits”. They will swirl up when you stir. The scent of the butter will change to a “nutty” or toffee like aroma. Once you see brown bits, remove the pan from the heat. Do not stop cooking the butter until it is completely browned, see note.
Immediately add 4 ounces of unsweetened baking chocolate. Break it up into pieces so that they melt faster. Stir until it is melted all the way.
Add 2 and 1/2 cups sugar and stir it together. If there are still bits of chocolate that have not melted, put it back on the burner on low until it is smooth.
Add 1/2 teaspoon salt, 1 tablespoon water, and 2 teaspoons vanilla. Stir it together.
Whisking vigorously so they don't curdle in the hot batter, stir in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. I highly recommend an actual whisk for this step; a wooden spoon won't break up the egg whites as well.
Add 1 cup all-purpose flour, spooned and leveled. That means take a large spoon and add flour to your measuring cup, then level off the top with something flat like a butter knife. Stir in the flour with a wooden spoon until just barely incorporated.
Do not over mix. Over-mixed batter makes for a tough brownie, which is not what we're going for. You want soft, tender brownies! Once you don't see any more flour streaks, stop messing with it.
Scrape the batter into the prepared pan and spread to the edges.
Sprinkle 1 and 1/4 cups chocolate chips evenly over the batter. Use your spatula to gently fold it in. If you add the chocolate chips to the batter before pouring it into the pan, they tend to melt and swirl on you. Which might be okay with you. I prefer my chocolate to stay in chip form so that when you bite into a brownie you get tiny little pools of chocolate. Mmm.
Bake at 350 for about 25-30 minutes. The edges should be set. The center of the pan should not wobble when you shake it. I always do the toothpick test: poke a toothpick in the center of the brownies and if there is no wet batter sticking to it, it's done. (If there is, leave it in for a couple more minutes) Be sure to poke a couple times so that you know you're not poking into a melted chocolate chip. Every oven is different, so you are going to have to use your best judgment here on the bake time! Do NOT over bake, or the brownies will be too dry. In my opinion, slightly under baked is better than over baked. Keep in mind that the brownies will firm up as they cool.
When the brownies are done, remove from the oven and let cool as long as you can before giving in and trying a piece. If you need them to look nice, you need to let them set up in the pan for at LEAST 15-30 minutes.
To cut these into nice looking squares, once the brownies have cooled, lift the parchment paper or foil out of the pan. Cut with a sharp knife, wiping the knife on a clean wet towel in between slices.
These are almost impossible to eat without a glass of milk.
Notes
*You can also use 1 cup unsweetened cocoa powder! It changes the texture though. I much prefer these made with unsweetened baking chocolate.**I know brownies don’t usually call for water. This recipe has water to replace some of the liquid lost in browning the butter.
If you have ever obsessed over the cheese fries from Shake Shack, this easy homemade Cheese Sauce recipe is for you! A combination of fresh onions, jalapeños, and cheddar cheese bring the flavor, while heavy cream and American cheese make it rich and smooth. I am obsessed and have been putting it on everything! The…
If you have ever obsessed over the cheese fries from Shake Shack, this easy homemade Cheese Sauce recipe is for you! A combination of fresh onions, jalapeños, and cheddar cheese bring the flavor, while heavy cream and American cheese make it rich and smooth. I am obsessed and have been putting it on everything! The best cheese sauce for fries, roasted potatoes, broccoli, asparagus, nachos, burgers, hot dogs, enchiladas, burritos, the list is endless! Originally posted March 20, 2021.
So we bought a new couch and had to sell the old one. Well. “Sell” is an overstatement. It’s a 13 year old couch that has been jumped on for hundreds of hours worth of children’s pillow fights (all while their parents scream in the background, “NO jumping on the couch if you jump on that couch one more time I swear I’m gonna…”)
So after the couch sat online for a few days with it’s $20 price tag, we lowered the price to free. I guess we should have known.
Then we started getting calls. Eric told me that several women called, asking questions like, “Is it a comfortable couch? How old is it? Are there any stains?”
Then finally a man called. “Is the couch still available? Can I come get it in 40 minutes?”
Two young guys showed up and hauled off the couch in 5 minutes flat.
I kid you not, these guys did not even sit on the couch to see if it was sit-able. They did not check under the cushions or inspect it in any way. There was no waffling or questioning.
One of them had a shirt on that said, “idk, idc, idgaf.” Which I feel helps explain this whole transaction quite nicely. When you are outfitting your bachelor pad, who really cares about the state of the couch?
Now we are tasked with finding a new couch to replace the other new (terrible) couch we bought. Yes, really. Read all about our unfortunate couch shopping misadventures here. I think we should bring these two guys with us on our next trip to the furniture gallery. We need some of that bachelor attitude. idk, idc, idgaf indeed.
Welcome to the Cheese Sauce that you didn’t even know you needed in your life. Soon you will be making this sauce bi-weekly and cursing my name that you are no longer able to consume chips, fries, or broccoli without it. IT’S LEGIT GUYS.
It’s not Queso. It’s not nacho cheese. It’s just CHEESE, sharp cheddar cheese, but in dip form. Perfect for your fries, your chips, or your spoon.
It’s the original recipe from Shake Shack. Remember last year when quarantine first started, and all these restaurants started publishing secret recipes for everyone? Shake Shack shared their cheese sauce recipe.
First of all, if you have never been to Shake Shack, get in the car and start driving. It is my FAVORITE place to eat fast food. Better than In N Out. Better than Five Guys. Shake Shack has the best burgers, the best shakes, the best fries (with cheese sauce!!! I mean come on!)
Anyway, of course I had to try out their recipe. I made it and then ordered 3 large cheese fries from Shake Shack to be delivered, so that I could compare.
No surprise, the homemade one was better. It was more flavorful. I followed the exact recipe as shared on their Instagram account, but they must have to add some preservatives or something in order to mass produce? I don’t know. What I do know is that this stuff is liquid gold and I’m now adding cheese sauce to everything.
How to make Cheese Sauce
This recipe is easy! Most cheese sauce recipes use dried spices to bring in some flavor. Not this one: we are using real onions, real jalapeños, and real peppercorns!
Easy Cheese Sauce Ingredients
Here’s a quick list at a glance, the full recipe is below!
oil
jalapeno
onion
whole peppercorn
kosher salt
white wine vinegar
white wine
cream
American cheese
Cheddar cheese
Don’t be afraid of the peppercorns. This cheese sauce is definitely not spicy. This is not Queso! It does not have Mexican flavors. It is just the savory, sharp goodness of straight up cheddar cheese, with the jalapeños and peppercorns added in for flavor, not a ton of heat.
On one of my tests making this cheese I actually added a whole sliced jalapeno (rather than just a few slices) just to see what would happen. It was delicious! Feel free to play with the spice level. As written, the recipe is quite mild. I actually tried my hand at making homemade Taco Bell Crunchwraps a few weeks ago, and added a whole-jalapeno version of this cheese sauce as one of the layers. It was so amazing. (Tell me in the comments if you want my Crunchwrap recipe!)
How to make Cheese Sauce
Saute the peppers and onions in some oil with plenty of salt, then add some white wine and white wine vinegar. Cook it down, then add in your cream.
This is the only hard part. Wait 30 minutes for the cream to steep. The cream will absorb all that flavor! Have a taste! It’s delicious.
Then strain out all the solids and add the cream back into your saucepan. It’s retained all the flavor but is going to be perfectly smooth.
Shred up your cheddar cheese, and chop your American cheese into chunks.
Heat up the cream again. Do you see how the cream is nice and frothy? Don’t let it come to a boil, but it should have bubbles on the edge.
What is a good melting cheese for this sauce?
Then add in all the cheeeeeeeese! You are going to want to use half American cheese and half sharp cheddar cheese. The American cheese melts incredibly smooth, and the sharp cheddar provides amazing flavor. It is the perfect combo!
I don’t recommend replacing the American Cheese. It is one of the only kinds of cheese that will get you that soft, smooth texture and never go grainy on you. Read more about why I stand by American Cheese in this excellent Serious Eats article, What is American cheese anyway?
If you like you can try out this recipe using another type of cheese in place of cheddar. Mozzarella, Pepper Jack, Fontina, or Oaxaca cheese come to mind.
After adding in all the cheese, whisk until perfectly smooth, and that’s it! Dip away! Serve immediately. This recipe will thicken as is approaches room temperature. It’s best to keep it on the stove on low until the last minute, whisking occasionally.
How to make Cheese sauce thicker or thinner
If you want to thin out your sauce a bit, add in a little milk or cream, one tablespoon at a time. Be careful though, you don’t want to add so much that you drown out the perfect cheesy flavor! This sauce is meant to be a little thick. If you want it even thicker, use less cream to begin with (less than the 2 cups called for in the recipe.) But honestly, I wouldn’t. This recipe makes a nice and thick cheesy sauce.
Cheese Sauce Recipe variations
There are all kinds of ways you can change up this recipe if you’re in the mood!
Make it spicy! Slice up that whole jalapeno. Add two if you like, or even three!
Add dried spices. You could take this in a Mexican direction and add chili powder, cumin, and oregano.
Add 2-3 cloves freshly chopped garlic to the onions and jalapenos. Is garlic ever a bad idea? No.
Add a can of beans and drained tomatoes. Turn this into a more substantial dip, kind of like this Chili’s Queso recipe!
Ideas for how to use this Cheese Sauce recipe
I mean, besides your spoon straight into your mouth.
Add it as a layer on a homemade Crunchwrap Supreme like from Taco Bell! Should I post my Crunchwrap recipe for you guys?
Add it to a roast beef sandwich. Can you imagine French Dip Sandwiches with this sauce incorporated??
The possibilities are endless! I can’t wait to see what you make with it! Let me know your plans in the comments, and if you make it, snap a picture and tag me on Instagram so I can see it. I love that!
How to store and reheat Simple Cheese Sauce
Cheese sauce should be stored covered in the fridge. It will solidify when chilled. To reheat, place back in a saucepan and set over low heat for several minutes, whisking frequently. Add milk a tablespoon or two at a time until it is thinned out to the consistency you want. You can do this in the microwave too, just make sure you only heat in short increments, stirring in between.
Best way to keep Cheese Sauce warm
This cheese sauce must be served warm. It thickens as it cools. I like to serve it right from the pan I made it in, set on the stove with the heat on very low. Your event is not that fancy if you’re serving cheese sauce, right? 😉 Invite your guests into your kitchen and have them serve themselves. Or dip their chips right into the pan, this is a safe space, no one is judging you.
The other option is to transfer the sauce to a mini crock pot and set it to the “keep warm” setting. This would be a great idea for parties that are going to last a while. Don’t forget to come back and stir occasionally, whether it’s on the stove or in the slow cooker.
P.S. I took 483 photos of this cheese sauce. No joke. I usually take at least a couple hundred photos when I’m doing a food photoshoot, but 483 is a little excessive, even for me. This cheese is just gorgeous, I couldn’t stop myself. (Okay, that’s a lie. The real story is that this cheese sauce gets a film on top almost immediately if it’s not being stirred, which makes it a nightmare for getting shots that look smooth and creamy. Even though the sauce really IS ridiculously smooth and creamy.)
Here is my porch set up after an hour and a half of screaming at cheese and fries. My neighbors probably think I’m insane. You can see all the discarded fries and chips that I dipped in sauce for a photo and then set aside. Because while yes, I can hold my own when it comes to carb-loading, I can’t ACTUALLY eat 3 large orders of Shake Shack french fries on my own. Dip, take photo, set aside off camera. Times 483. Sometimes being a food blogger is a weird job, you guys.
More dips, appetizers, and sauces you are going to love!
If you have ever obsessed over the cheese fries they have at Shake Shack, this easy homemade Cheese Sauce recipe is for you! A combination of fresh onions, jalapeños, and cheddar cheese bring the flavor, while heavy cream and American cheese make it rich and smooth. I am obsessed with it and have been putting it on everything! The best cheese sauce for fries, roasted potatoes, broccoli, asparagus, nachos, burgers, hot dogs, enchiladas, burritos, the list is endless!
Slice the jalapeños and onions. 6 slices of jalapeño is about half a small jalapeño. You can slice and add the whole thing if you want your sauce to have a little kick to it. You need 3/4 cup onions, which is about 1 very small onion or half a medium onion.
Set a medium frying pan over medium high heat. When hot, add 1 tablespoon oil. It should shimmer right away. Add the sliced jalapeño, sliced onion, and 2 tablespoons peppercorn.
Sprinkle with 1 and 1/2 teaspoons kosher salt and saute for 3-5 minutes.
Add 1 tablespoon white wine vinegar and 2 tablespoons white wine (I used cooking wine).
Continue sautéing until the liquid has mostly evaporated and absorbed into the onions and jalapeños.
Add 2 cups cream and stir it together. After about 30 seconds, when the cream is warm but not starting to bubble, remove from heat.
Set aside and let steep for 30 minutes.
Chop 2 cups of American cheese while you wait. (2 cups is 8 ounces.) Shred 2 cups of cheddar cheese. Set aside.
After 30 minutes, use a sieve to strain out the jalapeños, onions, and peppercorns. Add the smooth cream back into the pan you were using. You don’t need to clean the pan, but make sure you’ve scraped out all the solids.
Set the pan of smooth cream back over medium heat and stir occasionally. When the mixture starts to get frothy on the edges and form small bubbles, add the American cheese and Cheddar cheese in increments, stirring with a whisk as you go. Turn the heat down to low.
Continue whisking until the mixture is completely smooth.
Serve immediately while hot! If your cheese starts to thicken, heat again on low and stir in milk a tablespoon at a time to thin it to the consistency you like.
Cheese sauce should be stored covered in the fridge. It will solidify when chilled. To reheat, place back in a saucepan and set over low heat for several minutes, whisking frequently. Add milk a tablespoon or two at a time until it is thinned out to the consistency you want. You can do this in the microwave too, just make sure you only heat in short increments, stirring in between.
Notes
*Heavy cream is found next to the milk in the store. It is the heavy part of milk that rises to the top. It is not coffee creamer. It may be labeled heavy cream or whipping cream; either kind is fine for this recipe (the names differentiate fat content levels in the cream)
This is the Best Mac and Cheese recipe ever! I’m not kidding guys.When I put this in my mouth the first time, I literally stopped to shout hallelujah. Okay not really, but I’m telling you it is SO CREAMY AND SO CHEESY and so worth it. Originally published August 24, 2016. Award Winning Gourmet Mac and Cheese I…
This is the Best Mac and Cheese recipe ever! I’m not kidding guys.When I put this in my mouth the first time, I literally stopped to shout hallelujah. Okay not really, but I’m telling you it is SO CREAMY AND SO CHEESY and so worth it. Originally published August 24, 2016.
I take my food photographs on the porch for the best light. My neighbor Tyrone is always coming over to see what I’ve made (and hoping for a taste of course). He came over when I was taking pictures of this recipe and said, “Oh, I make the BEST mac and cheese.”
I said “No, Tyrone. This Mac and Cheese is better than yours.”
And that’s how this happened:
Here we are at our block party last weekend. I was like, Tyrone, if you seriously think your macaroni and cheese is better than mine, then we need to put this to a vote. So we each brought a pan to the block party and made people pick which one they liked better. Despite an entire week of trash-talking me, I DESTROYED HIM. See those 2 X’s for his version? One was a pity vote from me.
The recipe is from my awesome friend Hannah. One night I stayed home sick (first trimester blues) on a night that the Young Women at church were having an activity (Hannah and I are their counselors). They made this recipe and doorbell ditched me a big bowl of it.
Eric brought it to me and when I smelled it I almost lost my lunch. But then the next day I was in the mood for it (being pregnant is SO WEIRD). I tried it and could not believe how amazing it was. I had never had baked mac and cheese like this!
Why this is the Best Macaroni and Cheese Recipe
Want to know the secret? The recipe calls for a half pound of cheese to be layered in between the saucy noodles. See this cheese stretch? HALF A POUND GUYS:
I went to a restaurant a while back and had their macaroni and cheese. Here’s how they described it on their menu:
I’m a purist, so you won’t find any bacon in this recipe, but when Hannah told me that there was a half pound of cheese layered in the center, I definitely thought of this menu description. It’s perfectly appropriate. ALL THE CHEESE.
If you love mac and cheese as much as I do, you’ve probably tried a lot of different versions. The blue box stuff, the baked kind, the creamy stovetop version, even mac and cheese in a crockpot. And you know–you KNOW–they are not all created equal.
For me, the best macaroni and cheese means:
tender elbow macaroni (never mushy, no other pasta substitutes)
a borderline insane amount of cheese
no add-ins (get outta here peas!!)
a simple, creamy sauce
the lightest topping of buttery breadcrumbs
This is what I have created. It is my blessing and my burden. I get to eat this mac and cheese, which is one of the best things I’ve ever put in my mouth, AND I know how to make my ideal mac and cheese anytime I want. Once you try it…it’s hard to stop thinking about it!
Best Mac n Cheese Ingredients
Here’s a quick list of everything you need to make this mac and cheese. Scroll down to the recipe card at the bottom of the post for more details!
uncooked elbow macaroni
butter
flour
heavy cream (also labeled whipping cream)
milk
kosher salt and pepper
mozzarella cheese (shredded)
sharp cheddar cheese (shredded)
sliced cheese (whatever kind you like! I used monterey jack and cheddar)
panko bread crumbs
What Cheeses are best?
Any truly standout mac and cheese is going to require the following cheeses:
Cheddar (for flavor). And make it SHARP. Nothing comes close in the flavor category. I’d say “change my mind” but I truly don’t believe you can.
Mozzarella (for melt). You need a melty cheese to make mac and cheese work, and mozzarella is ready to step up. Some people use Velveeta. I am not against Velveeta in any way, but I prefer the mild flavor and gooey melt that mozzarella adds here.
YOUR favorite cheese (for layering). I know, technically this isn’t just one thing. Mac and cheese tastes like just one thing: the cheeses you put in it. If you love Monterey jack, this is the part where you should layer it in. If you are crazy about cheddar and just want more, then yes, do it, add more! Note that some cheeses don’t melt as well (like parmesan, pecorino romano, or feta), so save those for another dish.
How to make the Best Mac and Cheese
Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!
Preheat your oven to 350 degrees F. Grease an 8×8 pan.
In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons of oil so your pasta doesn’t stick.)
Meanwhile in another small pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook for 1 minute, whisking, until it is bubbly.
Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir for 1 more minute.
Remove from heat and gradually stir in the shredded mozzarella and cheddar.
Stir the cheese sauce into the cooked macaroni, then pour half of the mac and cheese into the prepared casserole dish.
Add the 1/2 pound layer of cheese slices. Pour the other half of the mac and cheese on top and spread.
In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese. Bake for 20-25 minutes at 350.
Oh and just in case you thought this wasn’t decadent enough, it calls for CREAM in place of some of the regular milk. We may be dying young, my fellow Americans, but we will die happy. Fat and so, so happy.
What to serve with the Best Mac and Cheese
This mac and cheese is so rich and creamy that it’s practically begging for a fresh salad or green veggie on the side. Here are some of my favorites!
To store the baked mac and cheese, simply cover it with the lid to your pan or plastic wrap/tinfoil to keep it from drying out. You can rewarm a large portion in the oven at 350 or individual servings can just be microwaved (covered, so grease doesn’t spatter).
If you’d like to make this ahead of time, you can assemble it (without the crumb topping) ahead of time (1-2 days), and store it in the fridge (covered). Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, around 30-40 minutes.
How to freeze
Mac and cheese freezes without a problem. Just make sure that you’ve cooled it completely and that you freeze it in your desired serving size (the whole thing, a multi-serving portion, or individual slices). You’ll want to make sure that it’s tightly covered so it doesn’t dry out and get freezer burned. When you’re ready to serve it, defrost it overnight in the refrigerator and then heat as described above (oven or microwave).
Best Mac and Cheese Recipe FAQs
What keeps mac and cheese moist?
Mac and cheese can get dry for a few different reasons. Here are my tips for how to keep your mac and cheese moist! Add cream to the sauce. The extra fat in heavy cream keeps more moisture in the mac and cheese than milk alone. Use the right cheeses. If you try to make mac and cheese with Parmesan, it just won’t work. Don’t get me wrong–I love Parmesan–but you need moist, melty cheese like mozzarella and monterey jack in mac and cheese. Grate your own cheese. I know it’s tempting to buy the pre-shredded stuff to save time, but the anti-caking agents in pre-shredded cheese keep it from melting as completely as the cheese grated from a fresh block. Add a solid layer of cheese. It’s not just my obsession with cheese (ok, it’s MOSTLY that, but it’s not ALL that). Adding that solid cheese layer in the middle blocks air flow and prevents the mac and cheese from drying out as fast.
How to jazz up mac and cheese?
Some people like to add things to their mac and cheese, like bacon (smart) or peas (why). But if you ask me, the best mac and cheese goes ALL IN on the cheese. It’s kind of the point! If you’re using a variety of flavorful cheese–and you’re using enough of it–there’s really not much improvement to be made. I add salt, pepper, and nothing else–no cayenne, no paprika, no secret ingredients. It’s mac and it’s cheese and it’s perfect just the way it is.
What spices are good in mac and cheese?
Guys, I love spices. I really do. I love curry and tacos and Cuban mojo pork. I love Thai chicken satay and Greek gyros and chicken tikka masala. But when it comes to mac and cheese, I’m keeping it basic. You’ve got your macaroni noodles, you’ve got your creamy sauce, and you’ve got a heart-stopping amount of cheese. And then, just because I like a little crispy crust, we add some buttery panko breadcrumbs on top. But I’m not adding spices because that’s not where my cheese-loving destiny lies. I want classic, simple, cheese-overload mac and cheese, and that’s exactly what this recipe is all about.
This is the Best Mac and Cheese recipe ever! I'm not kidding guys.When I put this in my mouth the first time, I literally stopped to shout hallelujah. Okay not really, but I'm telling you it is SO CREAMY AND SO CHEESY and so worth it.
Preheat your oven to 350 degrees F. Grease an 8×8 pan (or any 2 quart casserole dish) with butter or nonstick spray.
In a 3 quart pot, boil the macaroni according to package instructions. Omit any salt or fat called for. (Trust me there’s enough in this recipe) Should take 6-8 minutes or so. Drain and return to the pot. (If your cheese sauce is not close to being ready, add 1-2 teaspoons oil so your pasta doesn’t stick.)
Meanwhile in another smallish pot, melt 1/4 cup butter. Once it is hot, whisk in the flour. Cook 1 minute whisking, until it is bubbly.
Slowly stir in the cream and milk. Stir the whole time until it is thick. Add salt and pepper and stir 1 more minute.
Remove from heat and gradually stir in the shredded mozzarella and cheddar. If it is not melting, put it back on the burner over very low heat, stirring until the cheese is incorporated.
Stir the cheese sauce into the cooked macaroni. It’s pretty thick.
Pour half of the mac and cheese into the prepared casserole dish.
Add the 1/2 pound layer of cheese slices. YES DO ALL OF IT.
Pour the other half of the mac and cheese on top and spread.
In a small bowl, melt 1/4 cup butter. Stir in the bread crumbs. Spread the mixture on top of the mac and cheese.
Bake for 20-25 minutes at 350. The top should be turning golden brown and the mac and cheese should be bubbly.
Notes
*Or you can omit the cream and do 1 cup milk total. If you’re not in it for the win. **Cheese of your choice. I did half sharp cheddar and half Monterey Jack. Make ahead: You can assemble this (without the crumb topping) ahead of time (1-2 days), and store covered in the fridge. Add the crumb topping and then bake when you are ready to serve. You will have to bake it longer if you put it in the oven cold, I would guess at least 30-40 minutes.
The only buttercream frosting recipe you will ever need to top your soft Sugar Cookies with! Two special ingredients make this frosting the most vanilla-y recipe you ever did taste. Originally posted March 17, 2017. My tried and true Buttercream Frosting for Cookies Happy St. Patrick’s Day everyone! What are you doing to celebrate Ireland getting all…
The only buttercream frosting recipe you will ever need to top your soft Sugar Cookies with! Two special ingredients make this frosting the most vanilla-y recipe you ever did taste. Originally posted March 17, 2017.
My tried and true Buttercream Frosting for Cookies
Happy St. Patrick’s Day everyone! What are you doing to celebrate Ireland getting all the snakes out of the land? Is that a myth? What is St. Patrick’s Day about again??
All I know is that I’m glad I’m not in school anymore, because I’m pretty sure I would be pinched within an inch of my life. I have ZERO green in my wardrobe right now. That’s because my wardrobe consists of 5 shirts. (Even after asking my friends on Facebook where to buy shirts and getting tons of suggestions, I still ended up buying all 5 shirts at Target, where I always buy my shirts. Because I’m classy and like to pick up my fashion digs and toilet paper all in one run.)
3 of my 5 shirts are the same shirt in different colors. (So if you see a blonde girl picking up toilet paper at Target wearing a black, red, or blue plaid button up, it’s me.) This is my uniform lately because I’m still working on getting that beach body back after having my 3rd kid (har har), and because I like to wear button up shirts because I’m still nursing.
The other day I get this text from my best friend Sarah:
“Ok so today we went to Muir Woods and Max [her 5 year old] saw a picture of someone standing next to a redwood tree. He said, ‘Why are Karen and Eric in that picture?’ I had no idea what he was talking about until I saw the person was wearing a red and black plaid shirt.”
These photos were taken on 2 different occasions at Sarah’s house. I can see why Max is confused.
Side note: When Sarah texted me, I sent her a picture of myself. Because I was wearing that exact same red plaid shirt. With my hair up in a bun. What is it with me?? Somebody call the fashion police.
I hope you guys saw my post earlier this week where I shared the recipe for the Softest Sugar Cookies! This frosting is the perfect compliment! This recipe is a classic buttercream: all butter, whisked together with a bunch of powdered sugar and cream. Typically for vanilla frosting all you have to do is add a bit of vanilla extract. But THIS recipe also adds in coconut and almond extract.
You might think it sounds overkill, but I swear it’s not. This is a copycat recipe for the frosting at The Sweet Tooth Fairy, which is an amazing bakery chain in Utah. Sweet Tooth Fairy has the BEST sugar cookies. The frosting is so light and fluffy and just has the most amazing flavor…now you know the secret, it’s a little touch of almond and coconut.
Trifecta of awesomeness.
Sugar Cookie Frosting Ingredients
Don’t wimp out on me and go with only vanilla as a flavoring. It’s so worth a trip to the baking aisle for these lesser-used extracts! I’m telling you!
Salted butter, softened. Add ¼ teaspoon of kosher salt to the recipe if you are using unsalted butter.
Powderedsugar
Heavycream. No, you’re not going to dump coffee creamer in your frosting! You’re going to head to the milk section of your grocery store and find a carton of delicious heavy cream (sometimes called whipping cream).
You can really go to town on decorating supplies, including buying a whole kit and sometimes even a whole caboodle! You really don’t need much for buttercream though. To start with though, make sure you have these on hand:
Piping Bags. These are often sold in the baking or party aisles of a store. You can also use a sandwich bag and just snip off the corner!
PipingTips (or piping nozzles as they are also called). These come in all different shapes. Again, if you don’t have one, you can cut a small hole in the corner of a sandwich bag to mimic a round tip. You aren’t going to have as much control over your design though.
Butterknife or thin spatula for spreading the frosting.
How to make Frosting for Sugar Cookies
Get ready for the FLUFFY! If you have a stand mixer, be sure to use the whisk attachment. It gets so much fluffier than when you use the paddle! I tested it both ways. Fluffy frosting=love. (All instructions are also given in the recipe.)
Beat the softened butter until it is fluffy, about 2-3 minutes.
Add half of the powdered sugar and 2 tablespoons cream. Beat well. Scrape the sides and bottom of the bowl.
Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
Add remaining 1-2 tablespoons of cream, if needed.
Add gel food coloring if you want to tint the frosting. Avoid liquid food coloring because it can mess with the consistency.
Frost the cookies! Keep reading for decorating ideas!
You can frost these however you want, but I wanted to show you how to do this fun technique:
Aren’t these little scallops cute? It’s easy enough that even a frosting dummy like me could pull it off. Let’s get into the details:
How to Frost Sugar Cookies
Now that you have your supplies, you’re ready for all the fun!
First, fill your bag with frosting. Do you guys know the glass trick? It’s so much easier to add the frosting if the bag is draped over the edge of a glass. Or if you don’t have a piping bag you can use a sandwich bag and snip the end off like in the picture above.
Next, using the decorating bag with a round decorating tip, add dollops of frosting in a row at the top of the cookie. With your butter knife or spatula, smear the frosting, starting at the center of the dollop and dragging the knife toward the bottom of the cookie. Add a new row of dollops of frosting on top of the row of frosting smears. Repeat all the way down the cookie.
You can also do two colors if you want, like the yellow and pink one I did up there. Or how about a rainbow one! That would be so cute!
Poll time: ^^Sprinkles?^^ Yay or nay? I’m a total scrooge and hate sprinkles. Unless they are jimmies. But they sure do look festive! Don’t let my sprinkle-hating ways ruin things for you!! (This cookie was delicious after I scraped all those white balls of crunchiness off of my super soft cookie.)
How to store
In your stomach. That’s where all your cookies should be stored. Possibly your hips if you wait long enough. I’m telling you, one batch will be GONE. Two batches? GONE. Three batches? Fine. Maybe.
But seriously though. Even if you eat ‘em all, storage is ESSENTIAL for soft cookies. I’m not worried about your frosting, I’m worried about your cookies. As I explain in my post on the Softest Sugar Cookie of Your Life, (which you should absolutely check out because I mean the SOFTEST COOKIE!), you need to seal your cookies in an air-tight container within minutes of them cooling and only take them out to frost or eat them. Or photograph them, or maybe just to deeply inhale their scent. No judgment here.
Should frosted sugar cookies be refrigerated?
I say no. Buttercream frosting will keep on the counter for several days. (Although if they are sitting right there on your counter there is no way they will last that long!) Baked goods stored in the fridge dry out faster than they do at room temperature.
However, there are some people who really enjoy chilled sugar cookies, and I have to say that over the years I have come to appreciate a chilled cookie! Try it out!
Also, if summer is upon you and your house is hotter than room temperature, then refrigeration in an air-tight container is the best for these cookies. Buttercream frosting is made of (surprise!) butter, which can literally melt in warm temperatures. Otherwise, an air-tight container on the counter is fine. No letting them dry out! Now go forth and FROST!
Sugar Cookie Frosting Recipe FAQs
Buttercream Cookie Frosting vs. Royal Icing – What is the difference?
So this buttercream frosting gives sugar cookies the creamiest, softest, most nuanced flavor. But is buttercream frosting for every cookie?
I know, I know, some of you are going to want to stack sugar cookies for shipping. No, you can’t use buttercream if you’re doing that. You need royal icing and a royal amount of patience. Royal icing hardens to a candy-like texture that holds its shape during apocalypses, should you run into any. THIS frosting is sweet, dreamy buttercream, and is meant for jamming into your mouth immediately after slapping it on top of the Softest Sugar Cookie of Your Life. No apologies. If you insist on using royal icing (here’s a recipe), be very careful not to break the cookies. These cookies are much more delicate than your average sugar cookie, meaning they break easier when shipping.
Will this frosting harden like some other cookie icings?
No, buttercream frosting stays fluffy and creamy forever, thank heaven! Just make sure to store it air-tight!
More great frosting recipe to put on Sugar Cookies!
The only buttercream frosting recipe you will ever need for Sugar Cookies! Two special ingredients make this the most vanilla-y recipe you ever did taste.
In a large bowl or stand mixer, use the whisk attachment* to beat the softened butter until it is fluffy, about 2-3 minutes. Remember to scrape down the sides and bottom of the bowl!
Add half of the powdered sugar and 2 tablespoons cream**. Beat well. Scrape the sides and bottom of the bowl.
Add the remaining powdered sugar and 2 more tablespoons of cream. Beat well.
Add salt, vanilla, coconut, and almond extracts. Beat well. Scrape the sides and bottom of the bowl.
Add remaining 1-2 tablespoons of cream, if needed.
Add gel food coloring if you want to tint the frosting. (liquid food coloring can mess with the consistency.)
This is enough frosting to do about 2 dozen cookies, but that totally depends on your cookie shape. Frost the cookies (Here's the cookie recipe) and store in a tupperware on the counter for 2-3 days.
Leftover frosting is great on graham crackers!
Notes
*I tested this recipe using the paddle attachment one time and the whisk attachment the other time. So much fluffier with the whisk! I’m never going back!*Heavy cream is usually sold near the milk at the store. It is sometimes called whipping cream. The different names refer to different fat content levels. (Any type of cream will do for this recipe. The higher the fat content, the richer your frosting will be) Heavy cream is not coffee creamer. It is the thick, rich part of milk that rises to the top when you milk a cow. Those of you who know what cream is think it is odd that I am explaining this, but it is one of my most-asked questions when I post a recipe involving cream!
HALLELUJAH! Finally a moist white cake from scratch that doesn’t taste like cardboard. I promise, this will be the best homemade white cake recipe of your life! It is soft and fluffy, while still being super moist. The balance of fluffy and moist is exactly perfect for how cake ought to be! It’s full of buttery…
HALLELUJAH! Finally a moist white cake from scratch that doesn’t taste like cardboard. I promise, this will be the best homemade white cake recipe of your life! It is soft and fluffy, while still being super moist. The balance of fluffy and moist is exactly perfect for how cake ought to be! It’s full of buttery rich flavor. I’m so excited. You are going to love it too!This recipe was originally posted on April 12, 2019.
Over the past few years, especially after I hit the 30 mark (and had my 3rd kid), I’ve become a lot more stingy with the carbs in my life. 10 years ago, a sandwich for lunch was standard, and there were zero feelings of indulgence. Pasta for dinner? Of course! It’s cheap.
These days, I tend to view all carbs as equal. Pasta is basically cookies. Bread is kind of the same as cake. You can choose to eat a dinner roll, but just know that it’s basically dessert.
This is a bit extreme and ridiculous I know, but I think it’s my weird brain’s way of putting limits on the carbs in my life. The unfortunate development after all this brainwashing is that these days, I sometimes skip out on regular mealtime foods, because I know I’m going to eat brownies later, whether or not I eat the real food.
Should I eat a healthy lunch at 11:30, after skipping breakfast? (I dabble in intermittent fasting.) Or shall I just start off with a few bites of this gorgeous homemade white cake? I mean, I did skip breakfast. So this is just kind of like the breakfast that I would have had…But now I ate the whole slice, and who really needs lunch anyway?
Do you see the slippery slope??
Moist White Cake Recipe
I have a quarter of this white cake left. It’s sitting on my counter right now, on the white cake stand you see in these photos, with an ugly metal bowl inverted on top, because I don’t have a pretty cake dome thing. Eric is hosting his book club tonight and he told me that they can take care of the cake if I want.
He meant it as an offering, a service. You see, I’ve been testing white cake recipes for weeks now, and I’ve been shoving off white cake to every single human who passes the threshold of this house, and even those who don’t. I beg Eric to take the rest to work. I yell at my mail lady as she fills our box. I call over my neighbors. I chase down my friends who are doing carpool drop off. “WAIT, DO YOU WANT SOME CAKE?”
But now it’s just me. Alone in my house, with a quarter of a homemade white cake sitting next to me, trying to write a blog post about said white cake.
You might be thinking, who even likes white cake? I mean isn’t chocolate always better? WRONG SIR. White cake from a box destroyed my opinion of white cake, but I’m telling you guys, one bite of this from-scratch version will have you shouting hallelujah. It is moist, tender, and perfectly fluffy. The vanilla flavor really comes through. It’s a winner!
White Cake Ingredients
You’ll need a few things beyond pantry staples. Here’s what to get at the store. (Quantities given in the recipe below.)
Salted butter. You can use unsalted butter, but you may want to add another pinch of salt to the recipe.
Granulated sugar
Vegetable oil. I like to use light olive oil, but any kind (canola oil, etc) will do.
Large eggs
Buttermilk*
Vanilla extract
Full fat sour cream. Yes, I said full fat!
Flour. I used all-purpose flour and have a moist, fluffy cake!
Kosher salt. A flakey salt that absorbs moisture. To substitute table salt instead of kosher salt, use ¾ teaspoon table salt for every 1 teaspoon of kosher salt called for in the recipe.
Baking powder
*Cheater buttermilk will do just fine! I tried it. Add 1 tablespoon vinegar to a 1 cup measuring cup, then fill it to the 1 cup mark with milk. Use the highest fat content milk you have; whole milk is best. Stir it together and let sit a couple minutes to thicken up.
White Cake Frosting Ingredients
Mmm, frosting. We are making a classic American buttercream. (Quantities given in the recipe below.)
Butter. You can use unsalted butter, but you may want to add another pinch of salt to the recipe. To soften butter, remove the butter from the wrapper and place it on a small plate. Put in the microwave for 30-40 seconds on power level one. Don’t use full power! Your butter will melt!
Powdered sugar. Sift the powdered sugar if it looks extra clumpy (I usually don’t bother)
Heavy cream. *Feel free to use whole milk or whatever milk you have on hand. It won’t be quite as thick and creamy but it will work.
Kosher salt. A flaky salt that absorbs moisture. To substitute table salt instead of kosher salt, use ½ table salt for every 1 teaspoons of kosher salt called for in the recipe.
Vanilla
Can you substitute a different extract flavor besides vanilla?
I am a huge chocolate person (see The Best Chocolate Cake I’ve Ever Had), but I actually love frosting this cake with vanilla frosting. It really lets the vanilla and butter flavor shine. If you are looking for something a little more unique, try these ideas! You can use these as a replacement for the 1 tablespoon of vanilla called for in the cake or frosting.
½ tablespoon almond extract
1 tablespoon citrus zest
½ tablespoon butter extract
How to make Homemade White Cake
So let’s get started making this tall, glorious, carby, moist, delectable homemade white cake to end all white cakes. (All instructions given in the recipe below.)
We’re going to beat the heck out of some butter and sugar (left). Then we’re going to add a bit of oil. I love using oil in my cakes. You need the butter for flavor, but you’re not going to get that soft moist texture without a bit of oil. Your cake will be dry if you use all butter. I like to use light olive oil (see notes), but any vegetable oil will work.
Grab two other medium bowls, one for dry and one for wet ingredients.
On the left we have 5 whole eggs*, buttermilk (cheater buttermilk works fine! See notes) a bit of vanilla, and sour cream. Sour cream and I are like THIS when it comes to cake. I just love the tender moistness it adds. (When I do make box cakes, I always add sour cream. It works wonders.)
On the right, sift some flour, salt, and baking powder.
Stir the dry ingredients into the wet ingredients ONLY until just combined. Don’t over-stir.
*See below for a whole conversation on why some white-cake bakers will literally kill me for putting egg yolks into this white cake recipe. But it tastes better. (It does, okay?)
Line the bottom of two 9-inch pans with parchment paper, then spray the heck out of it. I can’t tell you how many cakes I’ve destroyed by forgetting parchment paper. I think it’s especially helpful if you have cheap cake pans, which apparently I do (more on that below).
Bake the cakes at 325 for about 28-32 minutes. I like to bake my cakes one at a time because my oven is not exactly amazing. I’ve done 2 cakes at a time, but I wouldn’t do all 3 cakes at once, unless you have a pretty stellar oven that you trust.
Rotate each cake 2/3 of the way through the bake time. This means turn the pan 180 degrees if there is one cake, or if there are two cakes, switch their places. The cake pans should NOT touch the edge of the oven.
Do NOT open the oven door at all, except for when you need to rotate the pans. Rotate the pans at about the 22 minute mark. If the whole top looks completely liquidy, do not rotate yet. You don’t want to deflate your cake. Again, the total bake time for each cake is about 28-32 minutes.
Remove the cake/s from the oven. Let cool on a cooling rack for about 10-15 minutes. Use a knife to loosen the edge of the cake from the pan. Use your hand to invert the cake onto the cooling rack and continue cooling. At this point I often put them in the freezer for 20 minutes or so to speed up the cool time.
If you look at the photo above of the layered cakes before I frosted them, you will see how torn up the outside edges are on the bottom two. This is because my cake pans are garbage apparently. I grabbed a new $6 one at the grocery store the 3rd time I made this cake, because I was tired of having to wait to bake my third cake (I only had 2 pans.) And that $6 cake pan did a way better job releasing my cake intact. You can see the top cake in that photo is perfectly intact. So the point is that high quality cake pans are actually important. (Or at least $6 grocery store ones are?? ha. That’s going to be a gamble.) I just bought these USA brand pans. My mother-in-law Kris swears by USA pans. And well, if Kris trusts it, then you all know that we should too ;) UPDATE: I’ve been using the USA pans for years now and they are phenomenal.)
How to make the frosting for this White Cake Recipe
Soooo creamy! (All instructions also given in the recipe below)
Beat 2 cups butter until completely smooth.
Add powdered sugar and cream, alternating. Add 1 cup powdered sugar and then 1/4 cup cream. Repeat until all the sugar and cream has been added.
Add 1 tablespoon vanilla and 1 teaspoon kosher salt. (less if you’re using table salt)
Beat until very fluffy, at least 2-3 minutes. Be sure to scrape the sides!
Assemble your cake once cool. Smear a bit of frosting on your cake stand so it doesn’t go sliding off, then place your cake on the stand.
Add frosting to the top of the cake and spread evenly.
Add the next cake. Repeat.
Add the final cake. Add all the remaining frosting to the top of the cake.
Spread the frosting over the top of the cake, and then use an offset spatula to drag some of the frosting from the top over the edge of the cake. Keep moving the frosting all the way down. Continue this method until all sides and top are frosting.
If you want to make nice swirls like you see in the photos, use the back of a spoon.
Devour! Try not to eat it for breakfast. (That’s a dare. Be sure to read that right. Just TRY not to eat it for breakfast, mwahahaha!)
What to frost a simple White Cake with
I haven’t even talked about the amazing frosting yet. I love to frost my cakes with American buttercream, which is just butter, powdered sugar, cream, vanilla, and some salt. For this 3 layer cake, I used a full pound of butter just for the frosting. This is a bit excessive, which is exactly how I like it. As my friend Melissa once told me, “If you don’t like frosting, don’t eat cake.” Amen and amen.
I put measurements in the notes for a more reasonable amount that will do the job just fine if you are not a frosting fanatic like me. (If you plan to do a crust coat, make the full amount.)
How to store Homemade White Cake
White cake can be stored at room temperature for 3-4 days. If you have a cake stand with a cover or a cake carrier with a tightly fitting lid, it’ll stay nice and fresh.
If by some miracle you happen to have leftover cake you don’t know what to do with, you can freeze individual slices or as much of the whole cake as you like. Let it defrost at room temperature (or in the fridge if you prefer). The frosted cake really does freeze well so don’t be afraid to save some for the next time you have a wicked cake craving and no time to bake.
Best White Cake Recipe FAQs
What is the difference between white cake and vanilla cake?
How many types of “white cake” have you seen before? It turns out, there may be as many definitions of white cake as there are people baking white cake! This recipe produces the creamy homemade yellow you see in the pictures.
It is not the bright crayon-yellow of “yellow” cake mixes you buy in a box at the store, nor is it the bright white of many wedding cakes.
Some white cake recipe purists might be shaking their fists at me for adding the yolks to my white cake. By some definitions, a traditional white cake uses no egg yolks, and you are supposed to even beat the egg whites to get it SUPER DUPER fluffy and BRIGHT WHITE. (Think angel food cake). But guys, I tried it. It’s just not as flavorful.
We’re not baking a showy wedding cake here, we’re making a homemade white cake with a rich, creamy flavor and texture. Unless you’re going for wedding-white, I say no to egg-whites only.
Why is my white cake yellow?
Yup, you guessed it. The egg yolk makes your “white” cake take on a creamy yellow hue. My feeling is that taste is king. (Did you read the part above where I ate cake for breakfast?!?)
Let me ask you this: would you rather have a regular omelette made with whole eggs, or an egg white omelette? Obviously no one wants to eat plain egg whites unless they’re on a diet, because guess what, most of the yummy egg flavor is found in the yolk. And this cake, my friends, is NOT on a diet, to say the least. So I just couldn’t handle leaving them out. I’m not alone here, in my research I found plenty of white cake recipes that use the egg yolk. I think it’s just a matter of preference!
What size cake pans do you recommend? Can I use a different size? If so, how will that affect the baking time?
This recipe calls for the batter to be poured into three 9-inch cake pans, meaning three round pans that are each 9 inches in diameter. I haven’t tried making this cake in any other size pans. There is a lot of batter, so it won’t work in two 9-inch pans.
Any pan that you try out (a bundt cake pan, a 9×13 inch cake pan, etc.) just be sure to only pour the batter into the pan about ⅔ of the way up the sides of the pan. Any extra batter will cause your cakes to rise too high and then fall in on themselves. You will have to use your best judgment to know when the cakes are done baking. Check for doneness by inserting a toothpick to the center. If the toothpick comes out of the cake clean (meaning there’s no wet batter on it), the cake is done.
Can this simple white cake recipe be made into cupcakes?
Can it ever!
– You must use paper cupcake liners. Grease each cupcake liner with a non-stick spray if you are nervous about them sticking. I usually don’t bother. –Fill each cupcake liner only ⅔ full. Do not overfill or they will rise high and then fall flat! –Bake cupcakes at 325º F for 12-18 minutes. –Check for doneness by inserting a toothpick in the center. If the toothpick comes out clean, the cupcakes are done.
How do I make a cake more moist?
Listen, you’re going to get a moist cake from this recipe! It’s homemade and uses exceptional ingredients. That said, here are some tips for a moist cake:
– Don’t overmix the wet and dry ingredients. Mix ONLY until just combined, making sure to scrape the bottom to get any hidden pockets of dry ingredients. –Sift your flour, salt, and baking powder to add lots of airiness. – Don’t overbake. Set a timer and then check for doneness by inserting a toothpick to the center. If the toothpick comes out clean, the cupcakes are done. –Use sour cream and/or buttermilk for moisture (this recipe has both!)
And there you have it! The best white cake recipe that is moist, tall, fluffy, and flavorful all at once. Hallelujah!
I think this homemade white cake recipe would be stunning to serve after your holiday festivities! Dress up the top and edges with some fresh berries for a stunning presentation. Everyone will love you!!
P.S. Update: Eric’s book club did not see any of this cake. I made them brownies instead. ;)
HALLELUJAH! Finally a moist white cake from scratch that doesn’t taste like cardboard. I promise, this will be the best homemade white cake recipe of your life! It is soft and fluffy, while still being super moist. I got the balance of fluffy and moist exactly perfect for how cake ought to be! It’s fluffy yet full of buttery rich flavor. I’m so excited. You are going to love it too!
Preheat your oven to 325 degrees F. Trace the outline of 3 9-inch cake pans** on parchment paper. Cut out the circles and place in the bottom of each cake pan. See photos. With the paper in the bottom of the pan, use nonstick spray to grease each cake pan very well, including up the sides.***
In a large bowl or stand mixer, beat the butter until is is smooth. (You can actually start with cold butter if you have a stand mixer. Just beat a couple minutes, scraping sides, until it’s smooth.)
Add 3 cups granulated sugar. Beat butter and sugar for 2 minutes, stopping once to scrape sides and bottom.
Add 1/2 cup light olive oil (“light” refers to the taste, not the calorie level. Sad, right? ;) Beat butter and sugar with the oil for 2 minutes, stopping to scrape once.
In a medium bowl (or in one of those giant 8 cup glass measuring cups, wish I had one), add 5 large eggs. Beat with a whisk until smooth. Add 1 cup buttermilk*, 1 tablespoon vanilla, and 1/2 cup full fat sour cream. Whisk it all together til smooth.
Place a fine mesh strainer over another medium bowl. Spoon and measure 3 and 1/4 cups all purpose flour into the strainer. Add 3/4 teaspoon salt and 1 tablespoon baking powder. Stir until it has all gone through the strainer and is sifted well.
Alternate adding the liquid and the flour mixture to the butter mixture, beating every time. I added half the liquid, stirred, half the flour, stirred, then repeated.
Mix ONLY until just combined. Scrape the bottom and sides to make sure it’s all incorporated.
Divide the batter between the 3 prepared pans.
Bake the cakes at 325 for about 28-32 minutes.
Notes on baking: I like to bake my cakes one at a time because my oven is not exactly amazing. I’ve also done 2 cakes at a time though. I wouldn’t do all 3 cakes at once, unless you have a pretty stellar oven that you trust.
However you choose to bake, make sure you rotate them 2/3 of the way through the bake time. This means turn the pan 180 degrees if there is one cake, or if there are two cakes, switch their places. The cake pans should NOT touch the edge of the oven.
Do NOT open the oven door at all, except for when you need to rotate the pans. Rotate the pans at about the 22 minute mark. If the whole top looks completely liquidy, do not rotate yet. You don’t want to deflate your cake. Again, the total bake time for each cake is about 28-32 minutes.
Remove the cake/s from the oven. Let cool on a cooling rack for about 10-15 minutes. Use a knife to loosen the edge of the cake from the pan. Use your hand to invert the cake onto the cooling rack and continue cooling. At this point I often put them in the freezer for 20 minutes or so to speed up the cool time.
Make the frosting: Beat 2 cups butter until it is completely smooth.
Add powdered sugar one cup at a time. Add the cream in 1/4 cup increments in between cups of powdered sugar. Add 1 tablespoon vanilla and 1 teaspoon kosher salt. (less if you’re using table salt) Beat until very fluffy, at least 2-3 minutes. Scrape the sides and bottom at least once or twice.
Once all the cakes are completely cool, assemble your cake. Smear a bit of frosting on your cake stand so it doesn’t go sliding off, then place your cake on the stand. Place several squares of parchment paper under the edge of your cake so that you don’t get frosting all over your cake stand (see photos).
Add about 1 and 1/2 cups frosting (just eyeball it) to the top of the cake and spread evenly.
Add the next cake. Repeat.
Add the final cake. Add all the remaining frosting to the top of the cake. Spread it over the top of the cake, and then use an offset spatula to drag some of the frosting from the top over the edge of the cake. Keep moving the frosting all the way down. Continue this method until all sides and top are frosting.
If you want to make nice swirls like you see in the photos, use the back of a spoon.
Devour! Try not to eat it for breakfast like I did!
Video
Notes
*Cheater buttermilk will do just fine! I tried it. Add 1 tablespoon vinegar to a 1 cup measuring cup, then fill it to the 1 cup mark with milk. Use the highest fat content milk you have, whole milk is best. Stir it together and let sit a couple minutes to thicken up.**I just bought these cake pans that I linked to. If you look at the photo of the layered cakes before I frosted them, you will see how torn up the outside edges are on the bottom two. This is because my cake pans are garbage apparently. I grabbed a new $6 one at the grocery store the 3rd time I made this cake, because I was tired of having to wait to bake my third cake (I only had 2 pans.) And that $6 cake pan did a way better job releasing my cake intact. You can see the top cake in that photo is perfectly intact. So the point is that high quality cake pans are actually important. (Or at least $6 grocery store ones are?? ha. That’s going to be a gamble.) I just bought these ones that are the USA brand, my mother-in-law Kris swears by USA pans. And well, if Kris trusts it, then you all know that we should too ;)***I ALWAYS take the time to do this annoying step of lining my pans with parchment paper. I’ve destroyed too many cakes trying to release them from the pan! I don’t trust the grease-and-then-dust-with-flour method. It’s failed me too many times. Although now I’m thinking maybe this was because I had crappy cake pans. HMM. Frosting: If you do not want a ton of frosting but still want to be able to comfortably frost a 3 layer cake, use:
3 sticks of butter (1 and 1/2 cups)
6 cups powdered sugar
3/4 cup cream
2 teaspoons vanilla
1/2 teaspoon kosher salt
Follow directions above for making the frosting. CUPCAKES: I haven’t made these as cupcakes, but if you want to try it, make sure you only fill the liners 2/3 of the way full and bake at 350 instead of 325! Start checking for doneness at 18-20 minutes.
