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Sourdough cakes have taken the baking world by storm, and for good reason. The tangy flavor and chewy texture that come from using a natural starter instead of commercial yeast make these cakes truly unique. And with so many delicious flavor combinations to try, it’s no wonder sourdough cakes are all the rage.

From classic chocolate to fruity and sweet, we’ve gathered 18 decadent sourdough cake recipes for you to try. Whether you’re a seasoned baker or just starting out, these recipes will guide you through the process of making your own delicious sourdough cakes at home.

In this article, we’ll explore some of our favorite sourdough cake recipes, from simple and satisfying to bold and adventurous. So let’s get started and dive into the world of sourdough cakes!

Classic Sourdough Chocolate Cake

Classic Sourdough Chocolate Cake Recipe

This rich and mocha-flavored cake is a perfect treat for chocolate lovers. Made with sourdough starter, this cake has a unique tanginess that complements the deep flavors of cocoa powder.

Ingredients:

– 1 cup (200g) sourdough starter
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, combine sourdough starter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans and smooth the tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 35-40 minutes

Lemon Blueberry Sourdough Cake

This moist and flavorful cake is infused with the natural yeastiness of sourdough starter, balanced by the brightness of lemon zest and juice, and the sweetness of fresh blueberries.

Ingredients:

– 1 cup active sourdough starter
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1 cup fresh or frozen blueberries
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together sourdough starter, flour, sugar, eggs, lemon juice, and lemon zest until smooth.
3. Gently fold in blueberries.
4. Pour in melted butter and mix until just combined.
5. Pour batter into prepared cake pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Cooking Time: 45-50 minutes

Vanilla Bean Sourdough Pound Cake

Elevate your baking game with this moist and flavorful pound cake infused with the warmth of vanilla bean and the tanginess of sourdough starter. Perfect for special occasions or everyday treats, this recipe is sure to please.

Ingredients:

– 1 cup (240ml) sourdough starter, active and bubbly
– 2 cups (250g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) unsalted butter, softened
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon salt

Instructions:

1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine sourdough starter, butter, eggs, vanilla extract, and salt. Mix until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 45-50 minutes

Cinnamon Swirl Sourdough Coffee Cake

Elevate your breakfast game with this sweet and savory coffee cake, featuring the tangy flavor of sourdough and a gooey cinnamon swirl. This recipe is perfect for satisfying your morning cravings.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 2 cups bread flour
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon ground cinnamon
– Confectioners’ sugar (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, yeast, and salt. Mix until just combined.
3. Add melted butter, egg, and cinnamon. Mix until smooth.
4. Pour batter into prepared baking dish.
5. For the swirl, mix 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small bowl. Sprinkle mixture evenly over batter.
6. Bake for 35-40 minutes or until golden brown. Let cool before dusting with confectioners’ sugar (optional).

Cooking Time: 35-40 minutes

Orange Almond Sourdough Cake

Elevate your baking game with this refreshing Orange Almond Sourdough Cake, perfect for springtime or anytime you crave a citrusy treat. This moist and flavorful cake combines the brightness of oranges with the crunch of almonds, all thanks to the natural tanginess of sourdough starter.

Ingredients:
• 1 cup sourdough starter (active and bubbly)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup freshly squeezed orange juice
• 1/4 cup chopped almonds
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp orange zest (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, eggs, and orange juice. Mix until smooth.
3. Stir in chopped almonds, baking powder, and salt.
4. Pour batter into prepared pan and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before slicing.

Cooking Time: 35-40 minutes

Pumpkin Spice Sourdough Cake

This moist and flavorful cake combines the warmth of pumpkin spice with the tanginess of sourdough, perfect for a cozy fall afternoon. With a hint of nutmeg and cinnamon, this cake is sure to become a new favorite.

Ingredients:

– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/4 cup pumpkin puree
– 1/4 cup sourdough starter (active and bubbly)
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flours, sugar, pumpkin puree, sourdough starter, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the egg until frothy. Add melted butter and whisk until combined.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.

Cooking Time: 35-40 minutes

Banana Walnut Sourdough Cake

This recipe combines the natural sweetness of bananas with the richness of walnuts and the tanginess of sourdough starter, resulting in a moist and flavorful cake perfect for any occasion.

Ingredients:

– 2 ripe bananas, mashed
– 1/2 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts
– 1 large egg, beaten
– 1 tablespoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large mixing bowl, combine mashed bananas, sourdough starter, flour, granulated sugar, brown sugar, baking soda, and salt. Mix until just combined.
3. Fold in chopped walnuts and beaten egg. Add vanilla extract and mix well.
4. Divide the batter evenly between the prepared pans. Smooth the tops.
5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Cooking Time: 30-35 minutes

Carrot Pineapple Sourdough Cake

This recipe combines the natural tanginess of sourdough with the sweetness of carrots and pineapple, resulting in a moist and flavorful cake perfect for any occasion.

Ingredients:

– 1 cup sourdough starter (active)
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 1 cup grated carrot
– 1/2 cup crushed pineapple
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine sourdough starter, eggs, carrot, pineapple, cinnamon, and nutmeg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour in melted butter and mix until smooth.
6. Pour batter into prepared baking dish and bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Coconut Lime Sourdough Cake

This moist and flavorful cake combines the brightness of lime zest with the richness of coconut, all wrapped up in a tangy sourdough crumb. Perfect for warm weather or anytime you need a pick-me-up.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 2 teaspoons grated lime zest
– 2 tablespoons freshly squeezed lime juice
– Salt to taste

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, and shredded coconut.
3. Add sourdough starter, melted butter, eggs, lime zest, and lime juice. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
6. Remove from oven and let cool on a wire rack for 10 minutes before transferring to a plate.

Cooking Time: 45-50 minutes

Raspberry White Chocolate Sourdough Cake

This moist and flavorful cake combines the tanginess of sourdough with the sweetness of white chocolate and the tartness of raspberries, making it a perfect dessert for any occasion.

Ingredients:

– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
– 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine sourdough starter, butter, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt white chocolate chips in a double boiler or microwave-safe bowl. Allow to cool slightly.
6. Fold in the melted white chocolate and raspberries into the cake batter.
7. Divide the batter evenly between the prepared pans and smooth tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cooking Time: 35-40 minutes

Maple Pecan Sourdough Cake

This recipe combines the richness of sourdough with the sweetness of maple syrup and the crunch of toasted pecans, resulting in a moist and flavorful cake perfect for special occasions.

Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 cup pure maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/2 cup chopped pecans, toasted

Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine sourdough starter, butter, maple syrup, eggs, vanilla extract, and salt. Whisk until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in toasted pecans.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Strawberry Rhubarb Sourdough Cake

This recipe combines the natural sweetness of strawberries with the tartness of rhubarb, all wrapped up in a moist and flavorful sourdough cake.

Ingredients:

– 1 cup active sourdough starter
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 cups diced strawberries
– 1 cup diced rhubarb
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a large bowl, whisk together flour, sugar, and sourdough starter until just combined.
3. Add melted butter, eggs, strawberries, rhubarb, vanilla extract, and salt. Mix until smooth.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely on a wire rack before serving.

Cooking Time: 45-50 minutes

Cherry Almond Sourdough Cake

This recipe combines the tangy flavor of sourdough with the sweetness of cherries and the crunch of almonds, creating a unique and delectable cake perfect for special occasions or everyday treats.

Ingredients:

– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup pitted cherries, chopped
– 1/4 cup sliced almonds
– 1 teaspoon almond extract
– 1/2 teaspoon baking powder
– Salt to taste

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, combine sourdough starter, flour, sugar, and melted butter. Mix until smooth.
3. Beat in eggs until well combined.
4. Fold in chopped cherries, sliced almonds, almond extract, baking powder, and salt.
5. Pour batter into prepared cake pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Gingerbread Sourdough Cake

This recipe combines the comforting warmth of gingerbread with the tangy complexity of sourdough, resulting in a moist and aromatic cake perfect for the holiday season.

Ingredients:

– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup brown sugar
– 1/2 cup molasses
– 2 large eggs
– 1/2 cup butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, cinnamon, ginger, cloves, baking soda, and salt.
3. In a separate bowl, combine sourdough starter, brown sugar, molasses, eggs, and melted butter. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.

Cooking Time: 50-60 minutes

Apple Cinnamon Sourdough Cake

Moist and flavorful, this apple cinnamon sourdough cake is perfect for a cozy afternoon treat or special occasion dessert. With the tanginess of sourdough and the warmth of cinnamon and apples, you’ll be hooked from the first bite.

Ingredients:

– 1 cup active sourdough starter
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup granulated sugar
– 1/2 cup chopped fresh apples (Granny Smith or Honeycrisp)
– 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, combine sourdough starter, flour, baking powder, and salt.
3. Add melted butter, egg, sugar, apples, and cinnamon. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool on a wire rack for at least 30 minutes before serving.

Cooking Time: 45-50 minutes

Peach Cobbler Sourdough Cake

Satisfy your sweet tooth with this unique combination of peaches and sourdough, perfectly balanced in a moist and flavorful cake. This recipe combines the warmth of a traditional cobbler with the tanginess of sourdough bread.

Ingredients:
• 1 cup sourdough starter (active and bubbly)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup canned peaches in syrup (drained and chopped)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sugar, melted butter, eggs, peaches, and vanilla extract. Stir until well combined.
4. Add sourdough starter to the wet ingredients and mix until smooth.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

Cooking Time: 45-50 minutes

Chai Spice Sourdough Cake

Elevate your dessert game with this moist and aromatic cake infused with the comforting flavors of chai spice. This recipe combines the tanginess of sourdough starter with the warmth of cinnamon, cardamom, and ginger.

Ingredients:

– 1 cup active sourdough starter (100% hydration)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/2 teaspoon baking powder
– Salt to taste
– Confectioners’ sugar for dusting (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, melted butter, eggs, cinnamon, cardamom, and ginger. Mix until smooth.
3. Add baking powder and salt; mix well.
4. Pour batter into prepared pan and smooth top.
5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool completely before dusting with confectioners’ sugar (if desired).

Cooking Time: 40-45 minutes

Dark Chocolate Raspberry Sourdough Cake

Moist and flavorful, this cake combines the tanginess of sourdough starter with the boldness of dark chocolate and the sweetness of fresh raspberries.

Ingredients:

– 1 cup (200g) active sourdough starter
– 2 cups (250g) all-purpose flour
– 1/2 cup (100g) unsweetened cocoa powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup (30g) unsalted butter, melted
– 1 cup (120g) fresh raspberries
– 1/2 cup (60g) dark chocolate chips (at least 70% cocoa)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, combine sourdough starter, flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together sugar, milk, eggs, and melted butter.
4. Add the wet ingredients to the dry mixture and stir until just combined.
5. Fold in fresh raspberries and dark chocolate chips.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before serving.

Cooking Time: 35-40 minutes

Summary

Get ready to indulge in the most decadent and delicious sourdough cakes you’ve ever tasted! This article features 18 mouth-watering recipes that showcase the versatility of sourdough. From classic chocolate to lemon blueberry, vanilla bean pound cake to cinnamon swirl coffee cake, each recipe is uniquely flavored and textured. Whether you’re a fan of fruit, nuts, spices, or chocolate, there’s something for everyone in this collection of decadent desserts. So go ahead, get baking, and treat yourself to the ultimate sourdough cake experience!

When it comes to desserts, there are few ingredients that can evoke a sense of tropical paradise like coconut. Its rich, velvety texture and subtle sweetness make it the perfect base for a wide range of creamy treats. From classic puddings to innovative ice creams and cakes, we’ve rounded up 20 of the most mouthwatering coconut dessert recipes that will transport you straight to the islands.

In this article, we’ll be exploring the many ways in which coconut can elevate your desserts game. Whether you’re a fan of sweet and sticky rice dishes or decadent chocolate truffles, there’s something on this list for everyone. So grab your apron, preheat your oven (or ice cream maker), and get ready to indulge in the creamy, dreamy world of coconut desserts!

Coconut Mango Sticky Rice

A tropical twist on traditional sticky rice, this Coconut Mango Sticky Rice is a sweet and savory delight that’s perfect for any occasion.

Ingredients:

– 1 cup of uncooked glutinous or “sweet” rice
– 2 cups of water
– 1/4 cup of unsweetened shredded coconut
– 1 ripe mango, diced
– 2 tablespoons of honey
– 1 tablespoon of sesame oil
– Pinch of salt

Instructions:

1. Rinse the rice thoroughly and soak it in water for at least 30 minutes.
2. Drain the rice and combine it with 2 cups of fresh water in a medium saucepan.
3. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
4. In a small pan, toast the shredded coconut over medium heat until lightly browned and fragrant.
5. Mix the toasted coconut with the diced mango, honey, sesame oil, and salt.
6. Once the rice is cooked, fluff it with a fork and stir in the mango-coconut mixture.
7. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Coconut Panna Cotta with Berry Compote

Elevate your dessert game with this creamy Coconut Panna Cotta paired with a sweet and tangy Berry Compote.

Ingredients:

For the Panna Cotta:

– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract

For the Berry Compote:

– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons honey
– 1 tablespoon lemon juice

Instructions:

1. In a medium saucepan, combine cream, milk, coconut, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract. Let it cool slightly.
3. Pour into individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight.
4. To make the Berry Compote, combine berries, honey, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
5. Serve the Panna Cotta chilled, topped with the warm Berry Compote.

Cooking Time: 15 minutes (plus chilling time)

Coconut Tres Leches Cake

Moist coconut cake soaked in a rich tres leches mixture, perfect for warm weather or any time you crave a tropical treat.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 cup sweetened condensed milk
– 1/2 cup heavy cream
– Freshly grated coconut and whipped cream for topping (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, coconut, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, eggs, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool slightly.
8. Poke holes all over the cake with a skewer or fork.
9. Mix together sweetened condensed milk, heavy cream, and unsalted butter. Pour mixture evenly over the top of the cake.
10. Refrigerate for at least 2 hours before serving.

Cooking Time: 25-30 minutes

Coconut Macaroons Dipped in Chocolate

Sweet and chewy coconut macaroons get a rich and decadent makeover with a velvety chocolate coating. This indulgent treat is perfect for special occasions or as a sweet surprise.

Ingredients:

– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup egg whites (about 4 large eggs)
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
– 1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and cream of tartar.
3. In a separate bowl, beat egg whites until frothy. Add vanilla extract and mix well.
4. Fold the egg mixture into the coconut mixture until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 12-15 minutes or until lightly golden brown.
7. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
8. Dip cooled macaroons into the melted chocolate, allowing excess to drip off.
9. Place dipped macaroons on parchment paper and refrigerate for at least 30 minutes before serving.

Cooking Time: 15-20 minutes

Coconut Cream Pie

Experience the tropical flavors of the Caribbean with this rich and creamy pie that combines coconut, cream, and a hint of vanilla.

Ingredients:

– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup melted unsalted butter
– 2 large egg yolks
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together crumbs, sugar, coconut, and salt.
3. Press mixture into the bottom of a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a large bowl, whisk together cream, sweetened condensed milk, melted butter, egg yolks, and vanilla extract.
6. Pour filling into baked pie crust and smooth top.
7. Refrigerate for at least 2 hours before serving.

Cooking Time: 10 minutes

Coconut Ice Cream with Toasted Almonds

A creamy coconut ice cream base is elevated by the nutty flavor and crunchy texture of toasted almonds, making this dessert a unique and refreshing treat.

Ingredients:

– 1 can full-fat coconut milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup chopped toasted almonds (see toasting instructions below)
– Pinch of salt

Instructions:

1. Open the can of coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
2. In a blender or food processor, combine the coconut cream, sugar, vanilla extract, and salt. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. While the ice cream is churning, toast the almonds in a 350°F oven for 5-7 minutes or until fragrant and lightly browned.
5. Once the ice cream is almost fully churned, stir in the toasted almonds.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: 20-30 minutes (including toasting time)

Coconut Flan

Satisfy your sweet tooth with this creamy and decadent Coconut Flan recipe, perfect for any occasion.

Ingredients:

– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup shredded coconut, toasted

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine heavy cream, sugar, and unsweetened coconut milk. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and whisk in egg yolks, vanilla extract, and salt.
4. Pour mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Sprinkle toasted shredded coconut evenly over each flan.
6. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 2 hours or overnight.

Cooking Time: 25-30 minutes

Coconut Chia Pudding with Fresh Fruit

A creamy and nutritious dessert that combines the goodness of chia seeds, coconut milk, and fresh fruit.

Ingredients:

– 1/2 cup chia seeds
– 1 can full-fat coconut milk
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
– Fresh fruit of your choice (such as strawberries, blueberries, raspberries)

Instructions:

1. In a small bowl, mix together chia seeds and salt.
2. In a separate bowl, whisk together coconut milk and honey or maple syrup (if using).
3. Add the chia seed mixture to the coconut milk mixture and stir well.
4. Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
5. Just before serving, top with fresh fruit of your choice.

Cooking Time: 2 hours (or overnight)

Coconut Bread Pudding with Rum Sauce

A rich and creamy bread pudding infused with the warmth of coconut, topped with a sweet and tangy rum sauce.

Ingredients:

For the Coconut Bread Pudding:

– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract

For the Rum Sauce:

– 1/2 cup dark rum
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cups confectioners’ sugar
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine bread, coconut, and sugar. Toss until well combined.
3. In a separate bowl, whisk together cream, eggs, and vanilla extract. Pour over bread mixture; toss until bread is evenly coated.
4. Pour mixture into prepared baking dish; bake for 35-40 minutes or until golden brown.
5. For the Rum Sauce: Combine rum, heavy cream, butter, confectioners’ sugar, and vanilla extract in a saucepan. Bring to a boil over medium heat; reduce heat and simmer for 5 minutes.

Cooking Time: 45-50 minutes

Coconut Lime Bars

These refreshing bars combine the creamy sweetness of coconut with the zesty tartness of lime, making them a perfect treat for warm weather.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup freshly squeezed lime juice
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and unsweetened coconut. Pour in melted butter and stir until well combined.
3. Press mixture into prepared baking dish.
4. Bake for 20 minutes or until lightly browned.
5. Meanwhile, whisk together eggs, lime juice, and vanilla extract.
6. Pour egg mixture over baked crust and smooth top.
7. Bake for an additional 25-30 minutes or until set.
8. Allow to cool completely before dusting with confectioners’ sugar.

Cook Time: 45-50 minutes

Coconut Rice Pudding with Cardamom

Coconut Rice Pudding with Cardamom: A Creamy and Aromatic Treat

This recipe is a creative twist on traditional rice pudding, adding the warm and aromatic flavors of cardamom to coconut-infused goodness. The result is a creamy, comforting dessert perfect for any occasion.

Ingredients

– 1 cup cooked white rice
– 1 cup coconut milk
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon sugar (optional)

Instructions

1. In a medium saucepan, combine cooked rice, coconut milk, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
2. Reduce heat to low and add ground cardamom, salt, and sugar (if using). Simmer for 5-7 minutes or until the pudding thickens slightly.
3. Remove from heat and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
4. Serve chilled, garnished with toasted coconut flakes or cardamom powder if desired.

Cooking Time: 15-20 minutes (cooking time) + chilling time

Coconut Chocolate Truffles

Treat your loved ones to a sweet surprise with these bite-sized Coconut Chocolate Truffles, perfect for any occasion.

Ingredients:

– 1 cup confectioners’ sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– Pinch of salt

Instructions:

1. In a medium bowl, combine confectioners’ sugar and coconut.
2. Add the softened butter and mix until well combined.
3. Stir in the vanilla extract.
4. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
6. Use a melon baller or spoon to form the coconut mixture into small balls.
7. Dip each coconut ball into the melted chocolate, coating completely.
8. Place the truffles on parchment paper and refrigerate for at least 30 minutes before serving.

Cooking Time: 10-15 minutes (plus chilling time)

Coconut Banana Fritters

A sweet treat that combines the natural sweetness of bananas with the creamy richness of coconut, these fritters are perfect for a quick snack or dessert.

Ingredients:

– 2 ripe bananas, mashed
– 1/4 cup unsweetened shredded coconut
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 large egg
– 2 tablespoons vegetable oil
– Powdered sugar, for dusting (optional)

Instructions:

1. In a bowl, combine mashed bananas, coconut, flour, baking powder, and salt.
2. In a separate bowl, whisk together sugar and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat oil in a non-stick skillet or frying pan over medium heat.
5. Drop tablespoon-sized balls of batter into the oil and fry for 2-3 minutes on each side, or until golden brown.
6. Drain fritters on paper towels and dust with powdered sugar (if desired).
7. Serve warm and enjoy!

Cooking Time: 10-12 minutes

Coconut Mousse with Passionfruit Drizzle

A light and airy coconut mousse paired with a tangy passionfruit drizzle, perfect for warm weather desserts.

Ingredients:

– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/2 cup passionfruit puree
– 2 tablespoons honey

Instructions:

1. In a medium bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix together the coconut, sugar, and salt.
3. Fold the coconut mixture into the whipped cream until well combined.
4. Stir in the vanilla extract.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Refrigerate for at least 30 minutes to allow the flavors to meld.
7. To make the passionfruit drizzle, mix together the passionfruit puree and honey until smooth.
8. Drizzle over the chilled mousse just before serving.

Cooking Time: 30 minutes (including chilling time)

Coconut Pineapple Upside-Down Cake

This moist and flavorful cake is a tropical twist on the classic pineapple upside-down recipe, featuring shredded coconut and caramelized pineapple rings.

Ingredients:

– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1 cup shredded coconut
– 1 cup pineapple rings (fresh or canned)
– Fresh mint leaves for garnish (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time.
3. Whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
4. Fold in shredded coconut and pineapple rings.
5. Pour batter into prepared dish and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes before flipping onto a wire rack to cool completely.

Coconut Almond Joy Cookies

Experience the tropical delight of these chewy cookies, infused with the warmth of coconut and the crunch of almonds.

Ingredients:

– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 cup shredded coconut
– 1/2 cup sliced almonds
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Stir in coconut, almonds, and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients and mix until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.

Cooking Time: 12-14 minutes

Yield: About 24 cookies

Coconut Dulce de Leche Cheesecake

Elevate your dessert game with this creamy and indulgent Coconut Dulce de Leche Cheesecake, featuring a caramelized coconut dulce de leche sauce.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup sweetened condensed milk
– 1/2 cup shredded coconut
– 1/4 cup dulce de leche sauce (homemade or store-bought)

Instructions:

1. Preheat oven to 350°F. Prepare a 9-inch springform pan.
2. In a medium bowl, mix crumbs and sugar; stir in melted butter until combined. Press into prepared pan.
3. Beat cream cheese until smooth; add eggs one at a time, then vanilla extract.
4. Pour batter over crust; bake for 45-50 minutes or until edges are set.
5. Remove from oven; drizzle with dulce de leche sauce and sprinkle with shredded coconut.
6. Bake an additional 5-7 minutes or until caramelized.

Cooking Time: 55-60 minutes

Coconut Sago Pudding with Palm Sugar Syrup

Coconut Sago Pudding with Palm Sugar Syrup: A creamy and sweet dessert from Southeast Asia, perfect for special occasions.

Ingredients:

– 1 cup sago pearls
– 2 cups coconut milk
– 1/4 cup palm sugar syrup (see below for recipe)
– 1/4 teaspoon salt
– 1/2 teaspoon pandan extract (optional)

Palm Sugar Syrup:

– 1 cup palm sugar
– 1 cup water

Instructions:

1. Rinse the sago pearls and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine coconut milk, palm sugar syrup, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. Add the sago pearls to the coconut milk mixture and stir gently. Cook for an additional 5-7 minutes or until the sago is cooked through.
5. Remove from heat and stir in pandan extract (if using). Let it cool slightly before serving.

Cooking Time: 20-25 minutes

Coconut Vanilla Bean Cupcakes

Treat yourself to a delightful combination of creamy coconut and sweet vanilla flavors, perfectly balanced with the subtle earthy taste of bean. These moist and aromatic cupcakes are perfect for any occasion.

Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup plain Greek yogurt
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 3 large eggs, at room temperature
– 1/2 cup canned full-fat coconut milk
– 1 tablespoon unsweetened cocoa powder
– 1/4 teaspoon instant coffee powder (optional)

Instructions:

1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine yogurt, eggs, vanilla extract, coconut milk, cocoa powder, and coffee powder (if using).
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in shredded coconut.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Cooking Time: 18-20 minutes

Coconut Caramel Flan

This Coconut Caramel Flan recipe combines the creamy texture of flan with the rich flavors of caramel and coconut, creating a unique and delicious dessert.

Ingredients:

– 1 1/2 cups heavy cream
– 1 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup caramel sauce (homemade or store-bought)

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, sugar, and shredded coconut until well combined.
3. Beat in eggs one at a time, followed by vanilla extract and salt.
4. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Bake for 25-30 minutes, or until edges are set and centers are slightly jiggly.
6. Remove from oven and let cool to room temperature.
7. Drizzle caramel sauce over the top of each flan and serve chilled.

Cooking Time: 25-30 minutes

Summary

Indulge your sweet tooth with these 20 creamy coconut dessert recipes! From classic treats like coconut cream pie and tres leches cake, to innovative twists like coconut chia pudding with fresh fruit and coconut banana fritters, there’s something for every coconut lover. Rich and decadent, light and refreshing – these desserts showcase the versatility of coconut in sweet dishes. Whether you’re a fan of tropical flavors or just looking for a new dessert inspiration, this collection has got you covered.

Are you ready to indulge in a world of delicate, shell-shaped treats that are sure to impress at any gathering? Look no further than the classic French madeleine! These buttery, crumbly cakes have been a staple of French patisserie for centuries, and with good reason. When done right, they’re light, airy, and utterly divine.

But why settle for just one type of madeleine when you can have 20? In this article, we’ll explore the versatility of the madeleine by sharing our favorite recipes from around the world. From classic French flavors to creative twists and innovative flavor combinations, we’ve got a madeleine recipe for every occasion.

So go ahead, get baking, and discover the magic of the madeleine for yourself! Whether you’re a seasoned baker or just starting out, these recipes are sure to delight your taste buds and inspire your creativity in the kitchen.

Classic French Madeleines with Lemon Zest

These delicate, shell-shaped cookies are a classic French treat that pairs perfectly with a cup of coffee or tea. The addition of lemon zest adds a bright and citrusy twist to the traditional recipe.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 3 large eggs, at room temperature
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1 tablespoon lemon zest

Instructions:

1. Preheat the oven to 375°F (190°C). Butter and flour a madeleine pan.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, beat the eggs until light and fluffy. Add the softened butter and mix until well combined.
4. Gradually add the dry ingredients to the egg mixture, mixing until smooth.
5. Stir in the lemon zest.
6. Pour the batter into the prepared madeleine pan and bake for 12-15 minutes or until golden brown.

Cooking Time: 12-15 minutes

Chocolate Dipped Madeleines with Sea Salt

Elevate the classic French cake to new heights by dipping them in rich, velvety chocolate and sprinkling with flaky sea salt. This indulgent treat is perfect for special occasions or as a sweet surprise.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– Vegetable oil for greasing the mold
– 1 cup (250g) dark chocolate chips or chopped dark chocolate
– Flaky sea salt, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease and flour a madeleine pan.
2. Whisk together eggs, sugar, and vanilla extract in a medium bowl.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add milk and whisk until smooth.
4. Pour batter into the prepared mold and bake for 12-15 minutes or until golden brown.
5. Allow madeleines to cool completely before dipping in melted chocolate.
6. Sprinkle with flaky sea salt and serve.

Cooking Time: 15 minutes

Matcha Green Tea Madeleines

Experience the perfect blend of Japanese matcha green tea and French patisserie with these delicate, tender, and flavorful Matcha Green Tea Madeleines.

Ingredients:
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) confectioner’s sugar
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 1 large egg
– 1 teaspoon matcha powder
– 1 tablespoon granulated sugar
– 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Line a mini madeleine pan with paper liners.
2. In a medium bowl, whisk together flour, confectioner’s sugar, and salt.
3. In a separate bowl, whisk together butter, egg, matcha powder, granulated sugar, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined.
5. Pour the batter into the prepared pan, filling each mold about 2/3 full.
6. Bake for 12-15 minutes or until the edges are lightly golden brown.

Cooking Time: 12-15 minutes

Orange Blossom Honey Madeleines

Elevate your tea time with these delicate French treats infused with the sweet aroma of orange blossom honey.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 3 large eggs, at room temperature
– 1/4 teaspoon salt
– 1/2 teaspoon grated orange zest
– 1 tablespoon orange blossom honey
– Unsalted butter, softened

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a madeleine pan and dust with confectioners’ sugar.
2. In a medium bowl, whisk together flour, eggs, and salt until smooth.
3. Add orange zest and honey; whisk until combined.
4. Pour the batter into the prepared pan, filling each mold about 3/4 of the way full.
5. Bake for 12-15 minutes or until edges are golden brown.
6. Allow to cool in the pan for 5 minutes before transferring to a wire rack.

Cooking Time: 12-15 minutes

Brown Butter Madeleines with Vanilla Bean

Brown Butter Madeleines with Vanilla Bean Recipe

Rich, buttery, and subtly sweet, these Brown Butter Madeleines infused with vanilla bean essence are a perfect treat for any occasion. Elevate your afternoon tea or dessert game with this delightful French-inspired cookie.

Ingredients:

– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, browned and cooled
– 2 large eggs
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon vanilla bean paste or 1/4 teaspoon grated vanilla bean
– Confectioners’ sugar for dusting

Instructions:

1. Preheat the oven to 375°F (190°C). Line a madeleine pan with paper liners.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, whisk together browned butter, eggs, vanilla extract, and vanilla bean paste or grated bean.
4. Gradually add the dry ingredients to the wet mixture, whisking until smooth.
5. Pour the batter into the prepared madeleine pan and bake for 12-15 minutes or until edges are golden.
6. Allow the cookies to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Time: 12-15 minutes

Raspberry Swirl Madeleines

These delicate French cakes are infused with the sweetness of raspberries and a hint of lemon zest, making them perfect for a springtime treat or dessert.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup (30g) confectioners’ sugar
– 1 cup (120g) fresh raspberries
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Butter a madeleine pan and dust with confectioners’ sugar.
2. In a medium bowl, whisk together flour, sugar, eggs, vanilla extract, and salt until smooth.
3. Add milk, lemon juice, and melted butter; whisk until combined.
4. Pour batter into prepared pan and bake for 12-15 minutes or until golden brown.
5. Allow madeleines to cool in pan for 5 minutes before transferring to a wire rack.
6. Swirl raspberries into the cooled madeleines and dust with confectioners’ sugar, if desired.

Cooking Time: 12-15 minutes

Almond Flour Madeleines (Gluten-Free)

These tender, buttery cookies are a classic French treat that can be easily adapted to a gluten-free diet using almond flour. Perfect for a special occasion or everyday indulgence.

Ingredients:

– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a separate large bowl, whisk together eggs and vanilla extract until smooth.
4. Add the softened butter to the egg mixture and whisk until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined (do not overmix).
6. Pour batter into 12 Madeleine molds or mini muffin cups.
7. Bake for 8-10 minutes, or until edges are lightly golden.

Cooking Time: 8-10 minutes

Pumpkin Spice Madeleines with Cinnamon Glaze

Get ready to experience the warm, comforting flavors of fall in these tender Pumpkin Spice Madeleines topped with a sweet and sticky Cinnamon Glaze.

Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt, to taste
– Cinnamon Glaze (see below)

Instructions:
1. Preheat oven to 375°F (190°C). Line a madeleine pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together butter, eggs, pumpkin puree, cinnamon, and nutmeg.
4. Gradually add dry ingredients to wet ingredients; whisk until smooth.
5. Pour batter into prepared pan; bake for 12-15 minutes or until edges are lightly golden.

Cinnamon Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon ground cinnamon

Whisk together glaze ingredients; drizzle over cooled madeleines. Enjoy!

Coconut Lime Madeleines

These delicate French cakes are infused with the bright flavors of coconut and lime, perfect for a tropical twist on a classic treat.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1/2 cup (60g) unsweetened shredded coconut
– 1/4 cup (50g) granulated sugar
– 3 large eggs, at room temperature
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat the oven to 375°F (190°C). Line a mini madeleine pan with paper liners.
2. In a medium bowl, whisk together flour and coconut.
3. In a large bowl, whisk together eggs, sugar, lime juice, and vanilla extract until smooth.
4. Add the flour mixture to the wet ingredients and whisk until just combined.
5. Pour the batter into the prepared madeleine pan and bake for 12-15 minutes, or until golden brown.
6. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7. Dust with confectioners’ sugar and serve.

Cooking Time: 12-15 minutes

Lavender Infused Madeleines

Lavender Infused Madeleines Recipe

These delicate French cakes infused with the subtle flavor and fragrance of lavender make a delightful treat for any occasion.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons dried lavender buds
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– Unsalted butter, softened for greasing the madeleine molds

Instructions:

1. Preheat the oven to 375°F (190°C). Butter six 3-inch (7.5cm) madeleine molds and dust with flour.
2. In a medium bowl, whisk together flour, sugar, eggs, lavender buds, and salt.
3. Add the milk and whisk until smooth.
4. Pour the batter into the prepared molds, filling them about 3/4 of the way full.
5. Bake for 12-14 minutes or until the edges are lightly golden brown.
6. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Cooking Time: 12-14 minutes

Chocolate Chip Madeleines

These bite-sized French cakes are infused with the richness of chocolate chips and a hint of vanilla, making them a perfect treat for any occasion.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs
– 2 teaspoons pure vanilla extract
– 1/2 teaspoon salt
– 1/4 cup (30g) unsalted butter, melted
– 1 cup (120g) semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a madeleine pan and dust with flour.
2. In a medium bowl, whisk together flour, sugar, eggs, vanilla extract, and salt.
3. Add the melted butter and mix until smooth.
4. Fold in the chocolate chips.
5. Pour the batter into the prepared madeleine pan, filling each shell about 3/4 full.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Time: 12-15 minutes

Earl Grey Tea Madeleines

Experience the delightful combination of citrusy Earl Grey tea and classic French madeleine cookies.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1/4 cup (30g) confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– 3 large eggs
– 2 teaspoons Earl Grey tea leaves
– 1 tablespoon orange blossom water (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, and salt.
3. In a large bowl, beat butter until lightened. Add eggs one at a time, beating well after each addition.
4. Add Earl Grey tea leaves and orange blossom water (if using); mix until combined.
5. Gradually add the flour mixture; mix until smooth.
6. Pour batter into a piping bag fitted with a large round tip.
7. Pipe small, rounded madeleine shapes onto prepared baking sheet.
8. Bake for 12-15 minutes or until edges are golden brown.
9. Allow cookies to cool in pan for 5 minutes before transferring to wire rack.

Cooking Time: 12-15 minutes

Lemon Poppy Seed Madeleines

These bite-sized treats are infused with the brightness of lemon zest and the crunch of poppy seeds, making them a perfect addition to any tea party or gathering.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1/2 cup (60g) confectioners’ sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (30g) unsalted butter, melted
– 1 teaspoon vanilla extract
– 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 375°F (190°C). Grease and flour a madeleine pan.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and lemon zest.
3. In a large bowl, whisk together eggs, lemon juice, and melted butter.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in vanilla extract and poppy seeds.
6. Pour the batter into the prepared pan and smooth the tops.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.

Cooking Time: 12-15 minutes

Cardamom Rosewater Madeleines

Cardamom Rosewater Madeleines Recipe

Experience the warmth of Indian spices and the sweetness of rosewater in these delicate French-inspired cookies.

Ingredients:

– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cardamom
– 2 tablespoons rosewater
– 2 cups all-purpose flour
– Confectioners’ sugar for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together butter and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract and ground cardamom.
4. In a separate bowl, whisk together flour and rosewater.
5. Gradually add the dry mixture to the wet ingredients and mix until just combined.
6. Spoon batter onto prepared baking sheet in 1/4 cup portions.
7. Bake for 12-15 minutes or until edges are golden brown.
8. Allow madeleines to cool on wire rack before dusting with confectioners’ sugar.

Cooking Time: 12-15 minutes

Blueberry Lemon Madeleines

These delicate French cakes are infused with the sweet and tangy flavors of blueberries and lemon, perfect for a summer treat.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup (60g) unsalted butter, softened
– 1 cup (120g) fresh or frozen blueberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a madeleine pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Fold in the softened butter and blueberries.
6. Pour batter into prepared pan and smooth tops.
7. Bake for 12-15 minutes or until edges are golden brown.

Cooking Time: 12-15 minutes

Espresso Chocolate Madeleines

These bite-sized cakes are infused with the rich flavors of espresso and dark chocolate, making them a perfect treat for coffee lovers.

Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) confectioners’ sugar
– 3 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon salt
– 1 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, melted
– 1 tablespoon espresso powder (or instant coffee)
– 1 ounce (28g) dark chocolate chips or chunks

Instructions:

1. Preheat oven to 375°F (190°C). Butter a madeleine pan and dust with flour.
2. In a medium bowl, whisk together flour, confectioners’ sugar, eggs, vanilla extract, and salt.
3. Add milk, melted butter, espresso powder, and dark chocolate chips; whisk until smooth.
4. Pour batter into the prepared pan, filling each mold about 3/4 of the way full.
5. Bake for 12-15 minutes or until edges are golden brown.
6. Allow madeleines to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Time: 15 minutes

Brown Sugar Cinnamon Madeleines

Elevate your baking game with these scrumptious brown sugar cinnamon madeleines, perfect for a cozy afternoon treat or as a thoughtful gift.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line a madeleine pan with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, cream butter until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Stir in brown sugar and cinnamon.
6. Pour batter into prepared pan, filling each mold about 3/4 full.
7. Bake for 12-15 minutes or until madeleines spring back when touched.
8. Allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Time: 12-15 minutes

Strawberry Shortcake Madeleines

Add a touch of French elegance to your strawberry shortcake with these delicate, shell-shaped madeleines infused with the sweetness of strawberries.

Ingredients:
– 1 3/4 cups (210g) all-purpose flour
– 1/2 cup (60g) confectioners’ sugar
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– 2 large eggs
– 1 cup (120g) hulled and sliced strawberries
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 375°F (190°C). Butter a madeleine pan or mini muffin tin.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, whisk together milk, melted butter, and eggs.
4. Gradually add dry ingredients to wet ingredients; whisk until smooth.
5. Pour batter into prepared pan and bake for 12-15 minutes or until madeleines are golden brown.
6. Allow madeleines to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
7. Dust with confectioners’ sugar and serve with sliced strawberries.

Cooking Time: 12-15 minutes

Gingerbread Spiced Madeleines

These delicate French cakes infused with the warmth of ginger and spices are perfect for a cozy afternoon treat.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons crystallized ginger, finely chopped
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a madeleine pan with paper liners.
2. In a medium bowl, whisk together flour, confectioners’ sugar, baking powder, ground ginger, cinnamon, and cloves.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in chopped crystallized ginger and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared pan and smooth tops.
6. Bake for 12-15 minutes or until edges are golden brown.

Cooking Time: 12-15 minutes

Black Sesame Madeleines

These delicate French cakes are infused with the nutty flavor of black sesame, perfect for a sophisticated dessert or afternoon treat.

Ingredients:

– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tsp vanilla extract
– 1/4 cup (30g) black sesame seeds
– Unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C). Butter a madeleine pan and dust with flour.
2. In a medium bowl, whisk together flour, sugar, and eggs until smooth.
3. Add milk, vanilla extract, and black sesame seeds; whisk until well combined.
4. Pour batter into the prepared pan and smooth top.
5. Bake for 12-15 minutes or until edges are golden brown.
6. Remove from oven and let cool in pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Time: 12-15 minutes

Summary

Indulge in the delightful world of madeleines with these 20 delectable recipes for every occasion! From classic French flavors to innovative twists, this collection has something for everyone. Discover how to elevate your baking game with recipes like Lemon Zest Madeleines, Chocolate Dipped Madeleines with Sea Salt, and Pumpkin Spice Madeleines with Cinnamon Glaze. With a range of flavor combinations, from sweet treats like Raspberry Swirl Madeleines to savory delights like Cardamom Rosewater Madeleines, there’s something for every taste bud. Get ready to impress your friends and family with these scrumptious madeleine recipes!