Cake step by Step, New York, NY (2026)

05/29/2026

🍓 strawberry basil mascarpone roll cake

light vanilla sponge rolled with strawberry mascarpone cream
fresh basil adds a delicate gourmet twist

Ingredients

for the sponge cake
4 eggs
1/2 cup sugar
1 tsp vanilla
3/4 cup flour
1 tsp baking powder
2 tbsp milk

for the filling
250g mascarpone cheese
1 cup whipped cream
1/4 cup powdered sugar
1/2 cup strawberry puree
4 basil leaves finely chopped

for the topping
fresh strawberries
powdered sugar
small basil leaves

Procedure

Whisk eggs and sugar until thick and fluffy.

Add vanilla and milk.

Fold in flour and baking powder gently.

Spread batter in a lined jelly roll pan.

Bake at 180°C for 10–12 minutes.

Turn onto a towel dusted with powdered sugar and roll while warm.

Allow to cool completely.

Beat mascarpone and powdered sugar until smooth.

Fold in whipped cream, strawberry puree, and chopped basil.

Unroll the cake carefully.

Spread the filling evenly.

Roll the cake back up tightly.

Chill for 1 hour.

Decorate with fresh strawberries, basil leaves, and a light dusting of powdered sugar.

05/29/2026

🍓 strawberry matcha lava cheesecake

creamy baked cheesecake with a molten matcha center
sweet strawberries balance the earthy green tea flavor

Ingredients

for the crust
2 cups crushed vanilla biscuits
1/3 cup melted butter

for the cheesecake filling
250g cream cheese
1/2 cup sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla

for the lava center
1/4 cup white chocolate melted
1 tbsp matcha powder
2 tbsp cream

for the topping
fresh strawberries
whipped cream
matcha dusting

Procedure

Mix biscuit crumbs with melted butter and press into a springform pan.

Chill for 15 minutes.

Mix melted white chocolate, matcha powder, and cream until smooth.

Freeze small spoonfuls of the mixture for 30 minutes.

Beat cream cheese and sugar until smooth.

Add eggs one at a time.

Mix in sour cream and vanilla.

Pour half the cheesecake filling into the pan.

Place the frozen matcha centers in the middle.

Cover with the remaining cheesecake filling.

Bake at 170°C for 40–45 minutes.

Cool completely and chill for 4 hours.

Decorate with whipped cream, fresh strawberries, and a light dusting of matcha.

05/29/2026

🍮 pistachio milk cake with saffron cream

soft pistachio sponge soaked in sweet milk syrup
luxurious nutty flavor with silky saffron topping

Ingredients

for the cake
3 eggs
1/2 cup sugar
1/3 cup oil
1/2 cup milk
1 cup flour
1 tsp baking powder
1/2 cup finely ground pistachios

for the milk soak
1/2 cup milk
1/2 cup evaporated milk
1/4 cup condensed milk

for the saffron cream
1 cup whipped cream
pinch of saffron soaked in 1 tbsp warm milk

topping
chopped pistachios
dried rose petals

Procedure

Whisk eggs and sugar until pale and fluffy.

Add oil and milk, then mix well.

Fold in flour, baking powder, and ground pistachios gently.

Pour into a greased baking pan.

Bake at 180°C for 25–30 minutes until golden.

Cool slightly and poke holes all over the cake.

Mix the milk soak ingredients and pour slowly over the cake.

Fold saffron milk into whipped cream.

Spread the saffron cream evenly over the chilled cake.

Top with chopped pistachios and dried rose petals before serving.

05/29/2026

🍮 tiramisu creme brûlée loaf cake

soft vanilla loaf with coffee custard center
crackly caramel top with rich tiramisu flavor

Ingredients

for the loaf cake
2 eggs
1/2 cup sugar
1/2 cup milk
1/3 cup oil
1 tsp vanilla
1 cup flour
1 tsp baking powder

for the coffee custard
2 egg yolks
1 cup milk
2 tbsp sugar
1 tbsp cornstarch
1 tbsp instant coffee

for the brûlée topping
3 tbsp sugar
cocoa powder

Procedure

Whisk eggs and sugar until fluffy.

Add milk, oil, and vanilla, then mix well.

Fold in flour and baking powder gently.

Prepare the custard by heating milk with coffee.

Whisk egg yolks, sugar, and cornstarch together.

Slowly add the warm milk mixture and cook until thick.

Pour half the cake batter into a loaf pan.

Spread the coffee custard in the center.

Cover with remaining batter.

Bake at 180°C for 35–40 minutes.

Cool completely.

Sprinkle sugar over the top and caramelize until crisp.

Dust lightly with cocoa powder before serving.

05/28/2026

🍫 chocolate peanut butter lava bundt cake

moist chocolate cake with molten peanut butter center
rich bakery-style dessert with creamy surprise filling

Ingredients

for the cake
2 eggs
1/2 cup sugar
1/2 cup milk
1/3 cup oil
1 tsp vanilla
1 cup flour
1/4 cup cocoa powder
1 tsp baking powder

for the filling
1/2 cup peanut butter
2 tbsp powdered sugar

for the topping
chocolate ganache
chopped peanuts
mini chocolate chips

Procedure

Mix peanut butter and powdered sugar, then freeze into small balls.

Whisk eggs and sugar until fluffy.

Add milk, oil, and vanilla, then mix well.

Fold in flour, cocoa powder, and baking powder gently.

Pour half the batter into a greased bundt pan.

Place the frozen peanut butter balls evenly in the center.

Cover with remaining batter.

Bake at 180°C for 35–40 minutes until set.

Cool slightly before unmolding.

Drizzle with chocolate ganache and sprinkle chopped peanuts and mini chocolate chips on top.

05/28/2026

🍋 lemon coconut cream lava muffins

soft coconut muffins with creamy lemon center
bright citrus flavor with fluffy bakery texture

Ingredients

for the muffin batter
2 eggs
1/2 cup sugar
1/2 cup coconut milk
1/3 cup oil
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/3 cup shredded coconut
zest of 1 lemon

for the filling
lemon curd frozen into small scoops
cream cheese cubes

topping
powdered sugar
toasted coconut flakes
lemon zest

Procedure

Whisk eggs and sugar until fluffy.

Add coconut milk, oil, vanilla, and lemon zest.

Fold in flour, baking powder, and shredded coconut gently.

Fill muffin liners halfway with batter.

Add a frozen lemon curd scoop and a cream cheese cube in the center.

Cover with more batter and smooth the tops.

Bake at 180°C for 18–20 minutes until lightly golden.

Cool slightly and top with powdered sugar, toasted coconut flakes, and lemon zest.

05/28/2026

🍓 vanilla bean berry tres leches roll cake

soft sponge roll soaked in creamy milk mixture
light berry flavor with fluffy whipped filling

Ingredients

for the sponge cake
3 eggs
1/2 cup sugar
1/4 cup milk
1/4 cup oil
1 tsp vanilla bean paste
3/4 cup flour
1 tsp baking powder

for the milk soak
1/2 cup milk
1/4 cup condensed milk
1/4 cup cream

for the filling
1 cup whipped cream
mixed berries
2 tbsp berry jam

topping
powdered sugar
berries
white chocolate curls

Procedure

Whisk eggs and sugar until pale and fluffy.

Add milk, oil, and vanilla bean paste.

Fold in flour and baking powder gently.

Spread batter onto a lined baking tray and bake at 180°C for 12–15 minutes.

Roll the warm sponge in a towel and let cool.

Mix all milk soak ingredients together.

Unroll the cake and lightly brush with the milk mixture.

Spread whipped cream and berry jam, then add mixed berries.

Roll tightly and chill for 1 hour.

Decorate with powdered sugar, berries, and white chocolate curls before serving.

05/27/2026

🍮 dulce de leche churro cheesecake bars

creamy cheesecake with cinnamon churro layers
sweet caramel flavor with crispy sugar topping

Ingredients

for the churro crust
2 cups crushed cinnamon biscuits
1/3 cup melted butter

for the cheesecake filling
250g cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla
1/3 cup dulce de leche

for the topping
cinnamon sugar
dulce de leche drizzle

Procedure

Mix crushed cinnamon biscuits with melted butter and press into a lined pan.

Beat cream cheese and sugar until smooth.

Add eggs and vanilla, then mix gently.

Spread half the cheesecake filling over the crust.

Swirl dulce de leche through the filling.

Add the remaining cheesecake mixture and smooth the top.

Bake at 175°C for 35–40 minutes until set.

Cool completely, chill, then sprinkle cinnamon sugar on top.

Drizzle extra dulce de leche before slicing.

05/26/2026

🍰 tiramisu milk cake

soft coffee sponge soaked in creamy milk
light mascarpone topping with cocoa finish

Ingredients

for the cake
3 eggs
1/2 cup sugar
1/2 cup milk
1/3 cup oil
1 cup flour
1 tsp baking powder
1 tsp vanilla

for the coffee milk soak
1 cup milk
1 tbsp instant coffee
2 tbsp condensed milk

for the topping
1 cup whipped cream
150g mascarpone cheese
2 tbsp powdered sugar
cocoa powder

Procedure

Whisk eggs and sugar until fluffy.

Add milk, oil, and vanilla, then mix well.

Fold in flour and baking powder gently.

Pour into a baking dish and bake at 180°C for 25–30 minutes.

Mix milk, coffee, and condensed milk together.

Poke holes in the warm cake and pour the coffee milk slowly over it.

Beat whipped cream, mascarpone, and powdered sugar until smooth.

Spread over the chilled cake and dust generously with cocoa powder.

05/26/2026

🍪 cookies & cream icebox cake

layers of creamy filling and chocolate cookies
no-bake dessert with crunchy soft texture

Ingredients

2 cups whipped cream
200g cream cheese
1/3 cup powdered sugar
1 tsp vanilla
chocolate sandwich cookies
crushed cookies for topping

Procedure

Beat cream cheese, powdered sugar, and vanilla until smooth.

Fold in whipped cream gently.

Spread a thin layer of cream in a dish.

Add a layer of chocolate cookies, then cover with cream.

Repeat the layers until the dish is full.

Finish with cream on top and sprinkle crushed cookies.

Chill for at least 4 hours until soft and sliceable.

05/26/2026

🥥 coconut mango mousse cake

soft sponge with creamy mango mousse
light tropical dessert with silky texture

Ingredients

for the sponge
2 eggs
1/2 cup sugar
1/4 cup milk
1/4 cup oil
3/4 cup flour
1 tsp baking powder
1 tsp vanilla

for the mousse
1 cup mango puree
1 cup whipped cream
2 tbsp sugar
1 tsp gelatin dissolved in warm water

topping
toasted coconut flakes
mango cubes
whipped cream

Procedure

Whisk eggs and sugar until fluffy. Add milk, oil, and vanilla.

Fold in flour and baking powder. Bake at 180°C for 20 minutes and let cool.

Mix mango puree with sugar and dissolved gelatin.

Fold in whipped cream gently until smooth.

Spread the mousse over the cooled sponge and chill for 3 hours.

Decorate with whipped cream, mango cubes, and toasted coconut flakes.

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