2 Easy Cake Recipes That Are Sure To Impress

Remember the last time someone dropped by for a surprise visit and you were scrambling to prepare something in a hurry? We know that awful feeling too, but we like to look at this age-old problem as an opportunity! These 2 quick & easy cake recipes are super simple to whip up, and as an added bonus, they'll impress even the pickiest of guests. Between our creamy, colorful ruby chocolate macaron cake and our rich chocolate cream puff berry cake, you'll be able to serve a stunning, decadent cake without all of the hassle. Spoil your guests rotten next time they pop by, but this time without the stress!

1. Ruby Chocolate Macaron Cake

Yield: 1
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty Level: Easy


  • ⅔ cup heavy cream, warm
  • 8 oz ruby chocolate
  • 50 macarons 
  • 1½ cups whipped cream
  • 5 ladyfingers


1. Heat the heavy cream to 150°F, pour it over the ruby chocolate, and mix to combine. Refrigerate the ruby cream for 2 hours.

2. After 2 hours, whip the ruby cream with a hand mixer for about 1 minute until fluffy.

3. Line a 9-inch bowl with about 30 macarons, evenly spread the whipped cream over the cookies, and top with about 5 ladyfingers.

4. Spread the whipped ruby cream over the ladyfingers and top with the rest of the macarons. Transfer the bowl to the refrigerator and chill for 4 hours. To serve, flip the ruby chocolate macaron cake over onto a serving plate and remove the bowl.

2. Chocolate Cream Puff Berry Cake

Yield: 1
Prep Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: Easy


  • 30 mini cream puffs
  • tempered milk chocolate
  • 24 oz mixed berries, pureed
  • 12 sheets of gelatin, soaked

1. Dip the cream puffs in the tempered milk chocolate and let the chocolate-coated cream puffs rest until the chocolate has hardened.

2. Place the chocolate-coated cream puffs in an 8-inch bundt pan.

3. Heat the mixed berries in a pot to 125°F and then puree the mixture with an immersion blender. Soak the gelatin sheets in cold water and then stir the gelatin mixture into the berry puree in the pot.

4. Let the berry mixture cool to 75°F and then pour it over the chocolate-coated cream puffs in the bundt pan.

5. Transfer the bundt pan to the refrigerator and chill for at least 4 hours, or preferably overnight. To serve, flip the chocolate cream puff berry cake over onto a serving plate, remove the bundt pan, and garnish the cake with fresh berries and mint leaves.

Not only are both of these cakes delicious desserts to serve in a pinch, they also use a lot of ingredients you probably already have lying around at home. Brighten up your table and get everyone's mouth watering with these 2 incredible cakes!

Check out the 4 Delicious Ways To Use Up Leftover Cake featured in the bonus video.


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