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Guests don’t need to know how easy this impressive dessert is to make!

chocolate hazelnut meringue layer cake

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Chocolate-Hazelnut Meringue Layer Cake

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Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix, creamy peanut butter, chocolate syrup and a classic candy come together to make this crowd-pleasing poke cake.

peanut butter chocolate poke cake

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Peanut Butter-Chocolate Poke Cake

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An all-time favorite cake gets a chocolatey twist, topped with classic cream cheese frosting.

chocolate carrot cake

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Chocolate Carrot Cake

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Enjoy this delicious caramel topped chocolate cake made using Betty Crocker™ Super Moist™ cake mix and frosting – a perfect dessert.

chocolate chip caramel poke cake

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Chocolate Chip-Caramel Poke Cake

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This is a coconut-lover’s dream! Our rich scratch chocolate cake is layered not once, but three times, with our delicious homemade German Chocolate cake frosting. The signature coconut-pecan recipe is both the filling and frosting for this classic cake. Whether you’re brand-new to baking or you’ve been around the kitchen once or twice, trust Betty’s easy fool-proof recipe and helpful tips to create a cake that may look like it came from a bakery, but you know better…and we’ll be high-fiving you with our red oven mitt for your success! The irresistible, indulgent flavors of this cake have made it a holiday tradition with many families, particularly for Christmas or Easter. But it’s not hard to make—why enjoy it only for a holiday meal? Bring it out as the end to any special dinner, whether it’s celebrating a new job or an anniversary, to commemorate the event with style! &nbsp;

german chocolate cake

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German Chocolate Cake

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A classic recipe from the 1976 edition of "Betty Crocker's Cookbook," this one-bowl chocolate cake is sized right for small families.

brownie nut cake with chocolate cream cheese frosting

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Brownie Nut Cake with Chocolate Cream Cheese Frosting

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This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.

chocolate caramel peanut poke cake

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Chocolate-Caramel-Peanut Poke Cake

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Relish this chocolate centered espresso cake served with vanilla ice cream - a superb dessert made using Original Bisquick® mix.

molten chocolate espresso cakes

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Molten Chocolate Espresso Cakes

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This is the perfect cake for any occasion! Don't let the many layers intimidate you; it's easier than it looks!

sky high salted caramel chocolate layer cake

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Sky-High Salted Caramel Chocolate Layer Cake 

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No wonder this is a bake sale winner! Betty Crocker™ Super Moist™ Devil's Food Cake Mix sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

chocolate turtle cake

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Chocolate Turtle Cake

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Rich layers of chocolate cake, combined with stout beer and caramel make for an extra-dreamy dessert indulgence.


tall dark and stout chocolate layer cake

tall-dark-and-stout-chocolate-layer-cake

Tall, Dark and Stout Chocolate Layer Cake

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Thank goodness it isn’t a dream! Chocolate in four forms, including Betty Crocker™ Super Moist™ Cake Mix, makes this dessert extra chocolaty—and extra delicious.

chocolate glazed chocolate cake

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Chocolate Glazed Chocolate Cake

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Chocolate lovers, this is a cake you have to try! And try, and try, and try.

chocolate ganache cake

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Chocolate Ganache Cake

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Snack cake has never tasted so good. This easy (no mixer needed!), chocolaty cake is a genius new go-to anytime you have ripe bananas on hand. 

easy chocolate banana snack cake

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Easy Chocolate-Banana Snack Cake

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Why wait until you're dining out to enjoy cheesecake? This recipe is fun to whip up at home, and the result is so rich and creamy, your family will agree that it’s the best of the best. Try it for special occasions like birthday parties or wedding showers, or whip it up on a lazy weekend as a memorable treat for your family. Cheesecake is a dessert made with a soft fresh cheese, like cream cheese, and it can be baked or unbaked. This recipe is for baked cheesecake, and it calls for strawberries on top. But homemade cheesecakes can be topped with anything your heart desires—chocolate, other berries, crumbled cookies, you name it!

best cheesecake

Looking for the best cheesecake recipe? You’ve found it! Our homemade Best Cheesecake is a keeper.

Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.

It’s best to store the cheesecake in the springform pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.

Slice the cheesecake using a hot, wet knife, wiping the knife blade clean in between slices.

While New York is the city most often associated with cheesecake, Chicago, Philadelphia and St. Louis also lay claim to this delicious dessert. A journey around the world reveals even more unique variations. Italians often use ricotta cheese, Greeks prefer feta and Germans usually choose cottage cheese for their cheesecake recipes. While it’s true that we’ve labeled this recipe our “best,” there are so many delicious ways to explore this classic dessert—the flavor options are seemingly endless! From <a href="https://www.bettycrocker.com/recipes/salted-caramel-cheesecake/1ae97a40-cb56-4a43-b750-82f7f2b671ff">salted caramel</a> to <a href="https://www.bettycrocker.com/recipes/pumpkin-cheesecake/138a3815-0a58-4ac5-854a-9253538e5958">pumpkin</a> and <a href="https://www.bettycrocker.com/recipes/sweet-potato-cheesecake/1f969ad9-9bf4-4f85-852e-050639911456">sweet potato</a>, Betty has a cheesecake recipe to suit your style. Try one, try them all! We’ll be there with you every step of the way.

The best cheesecake flavor is the one you find irresistible! And the possibilities are endless—you can garnish cheesecake with almost any fruit or other sweet treats, like chocolate or caramel. You can even make savory cheesecakes with ingredients like smoked salmon. 
Want to expand your cheesecake repertoire? Once you’ve enjoyed our Best Cheesecake, try our <a href="https://www.bettycrocker.com/recipes/new-york-cheesecake/0a4668cd-a8e0-4af7-ad07-8cfb8c6e0084">New York Cheesecake</a> and <a href="https://www.bettycrocker.com/recipes/heavenly-cheesecake/1d019706-abe2-4c79-88ca-7c49117ba8f1">our Heavenly Cheesecake.</a>

What is the best cheesecake flavor?

Adding either heavy cream or sour cream to the cheesecake layer will help create a smoother texture. But keep in mind that heavy cream may mask the tangy cream cheese flavor while sour cream will help enhance it. In our Best Cheesecake recipe, we add sour cream to the top layer only, but all that nice tang from the cream cheese still comes through.

Is heavy cream or sour cream better for cheesecake?

Yes, you will want to make sure your cream cheese is softened before using it to make this Best Cheesecake recipe. The best way to soften cream cheese is to take it out of the fridge, and let it sit on your countertop for an hour before using. But if you forget or are short on time, don’t worry! A delicious homemade cheesecake is still in your future. To quickly soften your cream cheese, place it unwrapped on a microwave-safe plate and microwave it for 10 seconds. Repeat a few times, checking the texture and temp after each time. Watch it closely! Microwaves vary, and the cream cheese can turn into a messy puddle very quickly.

Should cream cheese be room temp when making cheesecake?

First of all, make sure that your baked cheesecake is completely cool. Then, with the cheesecake still in the springform pan, cover and refrigerate it for 3 to 5 days.

What’s the best way to store cheesecake?

The very first mention of cheesecake is from Ancient Greece. A physician in the 5th century BC wrote a book on making cheesecakes. It wasn’t until about the 18th century that the version of cheesecake that we know and love today emerged. It was around this time that Europeans began to use eggs instead of yeast, which gave cheesecake a more dessert-like quality. As the Europeans immigrated to America, they brought their cheesecake recipes along with them, and the rest, as they say, is history!

What’s the history of cheesecake?

New York-style cheesecake typically has a denser texture than regular cheesecake thanks to the addition of more cream cheese. Other ingredients like extra eggs, egg yolks and sour cream may be added to give New York-style cheesecake a smooth texture.

What is the difference between New York-style cheesecake and regular cheesecake?

The top of your cheesecake may crack for several different reasons. The most common reason is overmixing, which can incorporate too much air into the batter. Once it’s baked, the air bubbles will burst, causing the top to crack. To help prevent cracking, make sure your ingredients are at room temperature before mixing your batter. Also, don’t forget to set that timer! Overbaking or opening your oven door before your cake is ready can also cause cracking. Finally, after removing your cake from the oven, be sure to let it cool at room temp before placing it in the fridge to chill.

Why did my cheesecake crack?

best-cheesecake

Best Cheesecake

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Get ready for cake that’s a chocolate powerhouse and discover why it's called the best!

best chocolate cake with fudge frosting

Rise to the occasion!  If using self-rising flour, there is no need to add baking soda, salt or baking powder.

Substitution                

If you love chocolate-covered cherries, try this:  Bake the cake in 3 layers.  Reserve 1 1/2 cups of the frosting.  Stir 1/4 cup finely chopped maraschino cherries into the remaining frosting; fill layers with cherry frosting.  Frost cake with reserved frosting.

Variation                   

Give the frosting a rocky road twist by folding mini marshmallows and chopped nuts into the frosting before spreading it on the cake.

Variation

best-chocolate-cake-with-fudge-frosting

Best Chocolate Cake with Fudge Frosting 

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Ah, chocolate mousse. The distinctly decadent dessert with a thick and creamy texture and rich, chocolate flavor. It’s the kind of dessert you probably associate with fancy, fine, French dining, but with Betty by your side, it’s achievable right in your own kitchen!&nbsp;The word mousse is a French term meaning “foam” or “froth,” which does a pretty good job getting the point across. It’s a fluffy yet creamy chocolate dessert that, when prepared just right, has a lightly whipped texture that melts in your mouth and adds a touch of class to the end of your meal. Chocolate mousse was first made in France. Surprisingly enough, it was originally invented by the French artist Henri Toulouse-Lautrec, a famously experimental cook who saw the savory mousses popular at the time, such as foie gras, and had the brilliant idea that they might be a lot tastier with a whole lot of chocolate instead! The ingredients are simple—eggs, cream, sugar and semisweet baking chocolate. But the secret to the best chocolate mousse recipe is in the technique. Lucky you, the Betty Crocker Test Kitchens have made that part easy.&nbsp;

best chocolate mousse recipe

The best Chocolate Mousse recipe: Simple, easy-to-follow and sure to produce the thick, creamy results you and your guests will love.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

The best chocolate mousse recipe has simply egg yolks, sugar, whipping cream, and semisweet baking chocolate. Plus a little patience. It’s important to take your time and add the ingredients gradually to achieve an unforgettably smooth texture.In fact, that unique texture can be found in all of our <a href="https://www.bettycrocker.com/recipes/dishes/mousse-recipes
">mousse recipes</a>. It’s not just chocolate that makes a supremely delicious dessert—though it certainly does help!

Chocolate Mousse Ingredients

When it comes to preparing Chocolate Mousse, its gourmet reputation can seem intimidating, but our recipe keeps it simple. The complete directions are below, but here’s everything you need to make a dessert your family will love. You’ve got this!<h3>Start with the Egg Yolks</h3>Separate out the yolks and beat with an electric mixer for about 3 minutes, or until the mixture takes on a thick, almost fluffy texture.<h3>Heat One Cup of the Cream</h3>Once it’s hot, reduce the heat and temper the eggs by gradually adding at least half of the cream to the eggs. If the cream is added too quickly, it could start to cook the eggs. So be patient, and take your time. Once the eggs are tempered, stir them back into the saucepan.<h3>Add the Chocolate</h3>Now comes the fun part. Once the egg-cream mixture is thickened, stir in the chocolate and let it melt. Refrigerate the result for a few hours to let it set.<h3>Whip up Some Cream</h3>It’s back to the electric mixer to beat the remainder of the cream into a stiff foam. Here’s how to check if the cream is ready: When you take the whisk out, you’ll notice small peaks form and stand up on their own.<h3>Combine and Enjoy</h3>This is when the magic happens. Gradually fold in the whipped cream into your rich chocolate mixture, and when you’re done, you’ll have the best of both worlds: A fluffy, creamy dessert with smooth chocolate flavor. Spoon into cups and refrigerate until you’re ready to serve!

How to Make Chocolate Mousse

The ideal way to serve mousse is in individual cups or serving bowls. Not only will you add a flair of fine dining to your kitchen, but the relatively steep sides will give your mousse some verticality. And a simple garnish makes the perfect finishing touch. A dollop of whipped cream or a sprinkle of freshly grated chocolate on top will make each cup a little work of art for every person at your table.<h3>&nbsp;</h3>

How Should I Serve Chocolate Mousse?

Mousse should be served refrigerated, so the cold can help the mousse set into that signature fluff. If you end up with leftovers, the finished mousse will last for about 3-5 days in the fridge. Cover to prevent drying, and when you’re ready to serve again—or just ready for a snack—you can take it straight from fridge to table.<h3>Can You Freeze Chocolate Mousse?</h3>Chocolate mousse does very well in the freezer, and once frozen, it will keep for up to 2 months. To bring it back to life, transfer the mousse into the refrigerator and let it thaw for about 2 hours until it’s soft enough to spoon and serve. Allowing it to come back to a cool temperature slowly—instead of heating it up at all—helps the mousse keep its structure, so it’s just as thick and fluffy as the day it was made.

How to Store Chocolate Mousse in the Fridge and Freezer

Chocolate mousse is one of our favorite desserts, but the flavor possibilities are endless. Try one of our other recipes while still enjoying that signature thick and fluffy mousse texture.For a smooth, sweet spin on the classic, start with <a href="https://www.bettycrocker.com/recipes/white-chocolate-mousse/1c430f2b-2dd2-4394-9133-4fb918133b43">White Chocolate Mousse</a>. The whipped texture and rich taste adds a touch of elegance.Feeling a little fresh? This <a href="https://www.bettycrocker.com/recipes/cranberry-mousse/3b2f6be7-13c2-4d46-968c-044f40167ddc">Cranberry Mousse</a> recipe adds a refreshingly tangy sweetness to the experience—as well as a splash of vibrant color.And for a hearty, seasonal dessert, check out <a href="https://www.bettycrocker.com/recipes/pumpkin-mousse/173f2ff1-1fe2-4ef4-9650-e9ab5b2f4248">Pumpkin Mousse</a>. Indulge in that fall-favorite pumpkin taste, and bring it to the next level with a pecan granola crunch.

Other Mousse Recipes We Love

Mousse is delicate work. If you stick to the recipe, and work with patience, you’ll get the results you’re after. Here are some common pitfalls and how to avoid them.
Overbeating the Eggs Beating the egg yolks blends them together into a smooth consistency and introduces tiny air bubbles that give them their structure. But it’s possible to over-beat, which will make your eggs dry out and result in a grainy mixture. Watch your eggs as you beat them, and when they’re adequately thickened, you’re ready to move on to the next step.
Adding a Thickening Agent Adding something like cornstarch and cold milk can be a shortcut to getting the thick, luscious feel of mousse everybody loves, but the result is a mousse that’s not as easy to work with. If the cornstarch breaks down, the mousse could become runny.

What Are Common Mistakes When Making Mousse?

The difference is in how each dessert is thickened. Chocolate mousse uses beaten eggs and whipped cream to form its base structure, and does not need to be cooked. Chocolate pudding uses cornstarch as a thickening agent, and the resulting mixture is cooked, which activates the cornstarch and forms a more dense, wobbly texture. The result is that chocolate mousse has a much more delicate consistency, as opposed to chocolate pudding which is quite dense.

What's the Difference Between Chocolate Pudding and Chocolate Mousse?

best-chocolate-mousse-recipe

Best Chocolate Mousse Recipe

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If you’ve ever spent lots of time and effort only to turn out lumpy, tough spuds, this mashed potatoes recipe is for you. These potatoes turn out thick, creamy and ever-so smooth. The secret isn’t to use expensive ingredients or tricky methods, although you do want fresh potatoes for best results. Betty’s best mashed potatoes are the result of simple ingredients and easy directions. We’ll give you the whys behind each step, plus signs that’ll tell you you’re doing things right in the “Expert Tips” section. If you can boil water, you can make these mashed potatoes.

bettys best mashed potatoes

How to Make Creamy Mashed Potatoes Learn the super easy secret to making your mashed potatoes come out rich and creamy every time! If you’ve ever spent lots of time and effort only to come out with lumpy, tough mashed potatoes, this is for you. Don't settle for pouring flakes out of a box. Always wondered how to make creamy mashed potatoes? What is the secret to getting them so rich and smooth? Well, I’ll let you in. The truth is, if you can boil water, you can make mashed potatoes. I’ll share timeless tips to getting this method down pat, and the one big secret to cooking awesome creamy mashed potatoes every time. 1. Start With Great Potatoes Start with nice, firm potatoes that don’t have green spots or “eyes” growing out of them. A good, fresh potato will make for the best results. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess. 2. Cook to Perfection The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture. 3. Drain and Cool Boil the potatoes until tender enough to be pierced through with a fork. Then drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end. 4. Prepare to Mash Now that you have your cooked potatoes all drained and dry, go ahead and place them in the bowl for mashing. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task. And That Top Secret Tip Is... The most important tip for creamy mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture. Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup — and you probably don't want your mash that creamy. Gently mash your potatoes — don’t over whip them as this can also cause the gluten to affect your overall results. Don't Forget the Flavor Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish. Recipes with Mashed Potatoes If you're a mashed potatoes fan, you also might like to try these recipes featuring creamy spuds: <a href="https://www.bettycrocker.com/recipes/velvet-mashed-potatoes/351e286a-e61e-4b38-8cfd-82d4f3f63ec2">Velvet Mashed Potatoes</a> <a href="https://www.bettycrocker.com/recipes/homemade-make-ahead-mashed-potatoes/907d6ced-69bb-4197-bea7-062a5d6f8b30">Homemade Make Ahead Mashed Potatoes</a> <a href="https://www.bettycrocker.com/recipes/loaded-mashed-potato-casserole/02bf84eb-b951-46bc-a972-1ee863b52642">Loaded Mashed Potato Casserole</a> <a href="https://www.bettycrocker.com/recipes/silky-garlic-mashed-potatoes/15d518df-38a7-48fa-a878-764c54cd1832">Silky Garlic Mashed Potatoes</a> &nbsp; Have your own secret ingredient or tip that you're willing to share? Let us know in the comments!

Look for nice, firm potatoes that don’t have green spots or “eyes” growing out of them. These are signs potatoes are fresh. If you want creamy potatoes, you will want to peel them, as the grainy texture of the peel will not lend to overall creaminess.

The best way to cook potatoes for mashing is to cut them up into bite-sized chunks and place them in a pot of cool water straight from the tap. When the water and the potatoes both come up in temperature at the same time, your potatoes will cook more evenly, adding to a good, overall texture.

Boil the potatoes until tender enough to be pierced through with a fork. Then, drain them in a colander, getting as much liquid out as possible, and return them to the pot. Turn the heat up under the potatoes just slightly and let them dry out until they get an almost chalky texture to them. The less water you have in the potatoes before mashing them, the creamier they will turn out in the end.

Once cooked potatoes are drained and dry, they’re ready to mash. If you have a potato ricer, you can use this tool for getting your potatoes to a good, pre-mashed state. Don’t worry about it if you don’t though. If you aren’t ricing them, mash them by hand so you can get a feel for their texture. Use a spatula, sturdy whisk or potato masher for this task.

The most important tip for the best mashed potatoes is to keep all of your ingredients warm while you are doing this. Potatoes hold their heat very well, but don’t let them cool down by pouring cold milk and butter into them. Doing this will also increase the amount of gluten in the dish, affecting the texture.

Heat up your milk and soften your butter on either the stove top or in the microwave before adding to the mix. Remember to add the milk slowly until you get the smooth, creamy texture that you want. A standard kitchen rule is that you can always add more, but you can’t take it out. If you add too much milk, you’ll wind up with potato soup—and you probably don't want your mashed potatoes that creamy. Gently mash your potatoes—don’t over whip them as this can also cause the gluten to affect your overall results.

Once your potatoes are nearing the texture you want, add your seasoning—such as salt, pepper, and chives—and serve while they're hot. For some extra zing, try mixing in some minced garlic or other herbs and spices and create your own signature dish.

bettys-best-mashed-potatoes

Betty's Best Mashed Potatoes

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Bananas, sour cream and chocolate chips add a distinctive new appeal to a box of carrot cake mix!

chocolate streusel banana carrot cake

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Chocolate Streusel Banana-Carrot Cake

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We know it’s controversial, but we love white chocolate. If you’re here, we bet you do, too. This collection is full of the best treats made with creamy, decedent white chocolate for your next dinner party, bake sale, or just-because moment.

all the best white chocolate desserts

All the Best White Chocolate Desserts

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