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Homemade Delights, 162 Griffith Street, Jersey City, NJ (2026)

09/28/2025

German Chocolate Cake Recipe

Ingredients

For the Cake:

1 pkg (4 oz) sweet baking German chocolate

½ cup boiling water

2 cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large egg yolks (reserve whites separately)

1 tsp pure vanilla extract

1 cup buttermilk

4 large egg whites, beaten to stiff peaks

Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks, lightly beaten

½ cup (1 stick) unsalted butter

1 tsp vanilla extract

1 ⅓ cups sweetened shredded coconut, toasted

1 cup chopped pecans, toasted

Decoration:

Whole pecans (for top)

Extra toasted coconut flakes

Optional: buttercream swirls (like in your picture)

Instructions

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Melt chocolate in boiling water, stir until smooth, let cool.

In a bowl, whisk flour, baking soda, and salt.

In a large mixing bowl, cream butter and sugar until fluffy. Add yolks one at a time, then stir in melted chocolate and vanilla.

Add flour mixture alternately with buttermilk, mixing until just combined.

Fold in beaten egg whites gently.

Divide batter into pans, bake 30–35 minutes, until toothpick comes out clean. Cool completely.

Make the Frosting:

In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.

Cook, stirring constantly, until thickened (about 12 minutes).

Remove from heat, stir in vanilla, coconut, and pecans. Let cool before frosting.

Assemble the Cake:

Place one cake layer on a plate, spread with coconut-pecan frosting. Repeat with second and third layers.

Frost the outside lightly (or fully coat like in your picture).

Press toasted coconut flakes onto sides.

Decorate top with piped buttercream swirls and whole pecans arranged in a flower pattern.

09/28/2025

Million Dollar Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1 cup vegetable shortening (for extra moistness)

3 cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon almond extract (optional but traditional)

3 cups all-purpose flour

1/2 teaspoon salt

1 cup whole milk, room temperature

Optional Topping / Glaze:

1/4 cup unsalted butter

1/4 cup milk or heavy cream

1 cup powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat Oven & Prepare Pan:

Preheat oven to 325°F (165°C).

Grease and flour a 10-inch Bundt pan or 9x5-inch loaf pan.

Cream Butter, Shortening & Sugar:

In a large mixing bowl, beat butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add Eggs & Extracts:

Add eggs one at a time, beating well after each.

Stir in vanilla and almond extract.

Combine Dry Ingredients:

In a separate bowl, whisk together flour and salt.

Mix Dry & Wet Ingredients:

Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until smooth and creamy.

Bake:

Pour batter into prepared pan.

Bake for 90–110 minutes (for Bundt) or 70–80 minutes (for loaf), or until a toothpick inserted comes out clean.

If the top starts browning too quickly, cover loosely with foil.

Cool & Glaze (Optional):

Let the cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.

For glaze: melt butter, stir in milk and powdered sugar, then drizzle over the cooled cake.

09/28/2025

Slap Ya Momma Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1 cup vegetable shortening

3 cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

1 teaspoon almond extract (optional, but traditional)

3 cups all-purpose flour

1/2 teaspoon salt

1 cup whole milk, room temperature

For the White Glaze:

1 cup powdered sugar

2–3 tablespoons milk

1 teaspoon vanilla extract

Instructions

Preheat Oven & Prepare Pan:

Preheat oven to 325°F (165°C).

Grease and flour a 10-inch Bundt pan or 9x5-inch loaf pan.

Cream Butter, Shortening & Sugar:

In a large mixing bowl, beat butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add Eggs & Extracts:

Add eggs one at a time, mixing well after each addition.

Stir in vanilla and almond extract.

Combine Dry Ingredients:

In a separate bowl, whisk together flour and salt.

Mix Wet & Dry Ingredients:

Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until smooth.

Bake:

Pour batter into prepared pan.

Bake 90–110 minutes for Bundt or 70–80 minutes for loaf, until a toothpick comes out clean.

If top browns too fast, loosely cover with foil.

Cool & Glaze:

Let cake cool in pan 10–15 minutes, then turn out onto a wire rack.

For glaze: mix powdered sugar, milk, and vanilla until smooth.

Drizzle over warm or cooled cake, letting it soak slightly.

09/28/2025

Key Lime Cream Cheese Pound Cake with Key Lime Glaze

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

2 1/2 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup fresh key lime juice (regular lime juice works too)

2 tbsp key lime zest

2 tsp vanilla extract

For the Key Lime Glaze:

2 cups powdered sugar, sifted

2–3 tbsp fresh key lime juice (adjust for thickness)

1 tbsp milk or cream (optional, for creaminess)

A few drops of green food coloring (optional, for pastel lime color like in your picture)

Instructions

1. Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream butter, cream cheese, and sugar together until light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each addition.

In another bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the creamed mixture.

Stir in lime juice, zest, and vanilla extract. Mix just until combined (don’t overmix).

Pour batter into prepared bundt pan and smooth the top.

Bake 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

2. Make the Glaze:

In a bowl, whisk together powdered sugar, lime juice, and milk until smooth and pourable.

Add food coloring if desired to give a pale green tint like in your photo.

Adjust with more sugar (for thicker) or juice (for thinner).

3. Glaze the Cake:

Drizzle generously over cooled cake, letting it drip down the sides.

09/28/2025

Chocolate Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup sour cream or plain Greek yogurt

½ cup semi-sweet chocolate chips (optional, for extra chocolatey bites)

Instructions

Preheat Oven & Prepare Pan:

Preheat your oven to 350°F (175°C).

Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.

Cream Butter & Sugar:

In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).

Add Eggs & Vanilla:

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

Mix Wet & Dry Ingredients:

Gradually add the dry mixture to the butter mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix until just combined.

Fold in chocolate chips if using.

Bake:

Pour batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

Cool & Serve:

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Slice and enjoy plain, or dust with powdered sugar or drizzle with chocolate glaze for extra indulgence.

09/28/2025

Red Velvet Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1/2 cup vegetable shortening (or replace with butter)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

2 tbsp unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp salt

1 cup buttermilk

2 tsp vanilla extract

1 tsp white vinegar

1 oz (about 2 tbsp) red food coloring (liquid or gel)

Optional Cream Cheese Glaze:

4 oz cream cheese, softened

2 cups powdered sugar, sifted

2–3 tbsp milk or cream

1 tsp vanilla extract

Or Simple White Glaze:

2 cups powdered sugar, sifted

3–4 tbsp milk or cream

1 tsp vanilla extract

Instructions

1. Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream butter, shortening, and sugar until pale and fluffy (about 5 minutes).

Add eggs one at a time, mixing well after each.

In another bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a measuring cup, combine buttermilk, vanilla, vinegar, and red food coloring.

Add dry ingredients to the creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Mix until just combined (do not overmix).

Pour batter into prepared bundt pan and smooth the top.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 15 minutes, then invert onto a wire rack to cool completely.

2. Make the Glaze:

For cream cheese glaze: Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla, whisking until pourable.

For white glaze: Whisk powdered sugar, milk, and vanilla until smooth.

3. Assemble:

Drizzle glaze over cooled cake.

Optionally garnish with white chocolate shavings, red velvet crumbs, or a dusting of cocoa.

09/28/2025

Coconut Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1/2 cup vegetable shortening (or replace with butter)

2 1/2 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup coconut milk (canned, unsweetened) or whole milk

2 tsp coconut extract

1 cup sweetened shredded coconut

For the Coconut Glaze:

2 cups powdered sugar, sifted

2–3 tbsp coconut milk (or regular milk)

1 tsp coconut extract

1/2 cup toasted shredded coconut (for garnish)

Instructions

1. Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream butter, shortening, and sugar together until pale and fluffy (about 4–5 minutes).

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients alternately with coconut milk to the creamed mixture, beginning and ending with flour.

Stir in coconut extract and shredded coconut.

Pour batter into the prepared bundt pan.

Bake 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan 15 minutes, then invert onto a wire rack to cool completely.

2. Make the Glaze:

In a bowl, whisk together powdered sugar, coconut milk, and coconut extract until smooth and pourable.

Adjust thickness with more sugar (for thicker) or milk (for thinner).

3. Glaze the Cake:

Drizzle glaze over the cooled cake.

Sprinkle toasted coconut on top for garnish.

09/28/2025

7-Flavor Pound Cake

Ingredients

For the Cake:

1 1/2 cups (3 sticks) unsalted butter, softened

1/2 cup vegetable shortening (or more butter)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup whole milk (or buttermilk)

Extracts (1 tsp each, 7 total):

Vanilla extract

Lemon extract

Almond extract

Coconut extract

Orange extract

Butter extract

Pineapple extract

For the White Glaze:

2 cups powdered sugar, sifted

3–4 tbsp milk or cream

1 tsp vanilla extract (or mix of extracts for extra flavor)

Pinch of salt

Instructions

1. Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, mixing well after each.

In another bowl, whisk together flour, baking powder, and salt.

Add dry ingredients alternately with milk to the creamed mixture, beginning and ending with flour. Mix until just combined.

Stir in all seven extracts.

Pour batter into the prepared bundt pan.

Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

2. Make the White Glaze:

In a bowl, whisk together powdered sugar, milk, and vanilla (or a combo of extracts for extra flavor).

Adjust thickness with more sugar (for thicker) or milk (for thinner).

3. Assemble:

Drizzle glaze generously over cooled cake, letting it drip down the sides.

09/28/2025

Banana Pudding Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1/2 cup vegetable shortening (or substitute with butter)

2 1/2 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup whole milk (or buttermilk for tang)

2 tsp vanilla extract

1 cup mashed ripe bananas (about 2 medium)

1 cup crushed vanilla wafers

1 cup chopped pecans (optional)

For the Banana Pudding Glaze:

1 1/2 cups powdered sugar, sifted

2–3 tbsp milk (or heavy cream)

2 tbsp instant banana cream pudding mix (dry)

1/2 tsp vanilla extract

Crushed vanilla wafers (for garnish)

Instructions

1. Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, mixing well after each.

In another bowl, whisk together flour, baking powder, and salt.

Add dry ingredients alternately with milk to the creamed mixture, beginning and ending with flour. Mix until just combined.

Stir in vanilla and mashed bananas.

Fold in crushed vanilla wafers and pecans (if using).

Pour batter into the prepared bundt pan.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Glaze:

In a small bowl, whisk together powdered sugar, milk, banana pudding mix, and vanilla until smooth and pourable.

Adjust consistency with more sugar (for thicker) or milk (for thinner).

3. Assemble:

Drizzle glaze over cooled cake.

Sprinkle crushed vanilla wafers on top for garnish.

4. Serve & Enjoy:

Slice thick pieces and enjoy the banana pudding flavor in cake form.

09/28/2025

Mile High Banana Pecan Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 1/2 cups granulated sugar

6 large eggs, room temperature

2 tsp vanilla extract

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream (or Greek yogurt, for extra tang)

1 1/2 cups mashed ripe bananas (about 4 bananas)

1 1/2 cups chopped pecans, toasted

For the White Glaze:

2 cups powdered sugar, sifted

3–4 tbsp milk or heavy cream

1 tsp vanilla extract

Pinch of salt (balances sweetness)

Instructions

1. Toast Pecans:

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes, stirring once. Let cool.

2. Make the Cake Batter:

Reduce oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream butter and sugar together until pale and fluffy (about 4–5 minutes).

Add eggs one at a time, mixing well after each. Stir in vanilla.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Stir in mashed bananas until just combined.

Fold in toasted pecans.

Pour batter into prepared bundt pan (it should fill most of the pan — this is your “mile-high” rise!).

Bake 70–85 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan 15 minutes, then invert onto a wire rack to cool completely.

3. Make the Glaze:

In a bowl, whisk together powdered sugar, milk, vanilla, and salt until smooth and pourable.

Adjust consistency with more sugar (for thicker) or more milk (for thinner).

4. Glaze the Cake:

Drizzle the glaze generously over the cooled cake, letting it drip down the tall ridges.

5. Serve & Enjoy:

Garnish with extra pecan halves or banana chips if desired.

09/28/2025

Lemon Butter Cream Cheese Pound Cake

For the Cake:

1 1/2 cups (3 sticks) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup fresh lemon juice

1 tbsp lemon zest

2 tsp vanilla extract

For the Yellow Lemon Glaze:

2 cups powdered sugar, sifted

3–4 tbsp fresh lemon juice (adjust for thickness)

1 tbsp milk or cream (optional, for creamier texture)

Few drops yellow food coloring (for a vibrant glaze)

1 tsp lemon zest (optional, for extra zing)

Instructions

1. Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream butter, cream cheese, and sugar together until light and fluffy (about 5 minutes).

Add eggs, one at a time, mixing well after each.

In another bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the creamed mixture.

Stir in lemon juice, zest, and vanilla. Mix just until combined (don’t overmix).

Pour batter into prepared bundt pan.

Bake 70–80 minutes, or until a toothpick inserted comes out clean.

Let cool in pan 15 minutes, then turn out onto a wire rack to cool completely.

2. Make the Glaze:

In a small bowl, whisk together powdered sugar, lemon juice, milk (if using), and food coloring until smooth.

Adjust with more lemon juice or sugar for desired thickness.

Stir in zest if you’d like extra lemon punch.

3. Glaze the Cake:

Drizzle yellow glaze generously over cooled cake, letting it drip beautifully down the sides.

4. Serve & Enjoy:

Optionally garnish with thin lemon slices, candied lemon peel, or extra zest for a pretty finish.

09/28/2025

Butter Pecan Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

1/2 cup vegetable shortening (or replace with more butter for extra richness)

2 cups granulated sugar

1 cup light brown sugar, packed

6 large eggs, room temperature

3 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup whole milk (or buttermilk for a slightly tangy flavor)

2 tsp vanilla extract

1 1/2 cups chopped pecans, toasted

For the White Glaze:

2 cups powdered sugar, sifted

3–4 tbsp milk or heavy cream

1 tsp vanilla extract

Pinch of salt (optional, balances sweetness)

Instructions

1. Toast the Pecans:

Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes, stirring halfway. Let cool.

2. Make the Cake:

Reduce oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, cream butter, shortening, granulated sugar, and brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour mixture. Mix until just combined.

Stir in vanilla and toasted pecans.

Pour batter into the prepared bundt pan.

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan 15 minutes, then turn out onto a wire rack to cool completely.

3. Make the White Glaze:

In a bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.

Adjust thickness with more sugar (for thicker) or milk (for thinner).

Drizzle over cooled cake, letting it drip down the sides.

4. Serve & Enjoy:

Optionally garnish with extra pecan halves on top of the glaze.

Homemade Delights

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