Let’s talk about banana cake — not banana bread (though I bow down to its comforting charm), and not just any cake, but a gluten-free banana layer cake crowned with a cloud of vanilla buttercream. It’s a dessert that struts confidently between rustic coziness and celebration-worthy elegance. This cake is a soft-spoken showstopper: rich with banana flavor, textured just right, and layered like it has somewhere fancy to be.

But beneath its golden surface, there’s a quiet rebellion happening — no gluten, no compromise. If you’ve ever baked gluten-free, you know the perils: crumbly disasters, gummy middles, or that dreaded sandy texture. But this cake? It defies every stereotype.

There are cupcakes... and then there are Chocolate Covered Strawberry Cupcakes — the kind that practically wink at you from the dessert table. These aren’t just any cupcakes; these are gluten-free, strawberry-kissed, chocolate-drenched morsels of joy that can turn an ordinary Tuesday into something worth writing home about. Whether you’re baking for a birthday, a bridal shower, or a self-care Saturday in your pajamas, this cupcake recipe is your golden ticket.

And no — we’re not just talking about a chocolate cupcake topped with strawberry frosting. We’re talking layers of thoughtful texture, rich flavor, and a finale of a glossy chocolate-covered strawberry that makes every bite feel like it came from a five-star bakery, with zero gluten in sight.

Let’s talk about the loaf cake that’s about to wreck your willpower in the most delicious way: a Gluten-Free Cookie Dough Loaf Cake topped with the silkiest cookie dough icing and dotted with just enough mini chocolate chips to make you feel like you're five years old again — but way more refined about it.

This isn’t your average loaf cake. It’s like cookie dough and cake got together for a sweet little weekend fling, and this beauty is the love child. She's moist, tender, packed with melty chocolate chips, and topped with an icing that tastes uncannily like raw cookie dough — but in frosting form (and totally safe to eat, thanks to heat-treated flour). It’s nostalgic, indulgent, and somehow still light enough that you can justify a second slice.

There’s something deeply comforting about banana and chocolate together. Maybe it’s the nostalgic flavor, or the way it feels both indulgent and humble at the same time. But take that cozy banana flavor, layer it with deep cocoa tones, shower it with chocolate chips, and crown it all with a rich, buttery crumble — and what you get is something entirely next-level. Enter the Gluten-Free Banana Chocolate Crumb Cake, a dessert that’s part comfort food, part showstopper, and entirely unforgettable.🍫🍌

This Gluten-Free New Jersey-Style Crumb Cake isn't just an attempt to imitate the traditional version; it becomes it. From the moment you slice into it, you’re greeted with the familiar resistance of golden-brown crumbs, followed by the soft, fluffy give of the cake underneath. For anyone who thought going gluten-free meant giving up bakery favorites, this crumb cake is here to challenge everything you thought you knew. 😍

There’s something inherently magical about a red velvet cake. The way its velvety crumb melts in your mouth, the rich, slightly tangy flavor that dances on your taste buds, and the contrast between the deep red color and the luscious white cream cheese frosting—it’s a dessert that never fails to leave an impression. But what makes this small-batch red velvet sheet cake with fluffy cream cheese icing better than any other? It's all about the perfect balance of flavor, texture, and visual appeal that will make anyone who tastes it go back for seconds.

At the heart of this cake is a beautiful marriage of flavors—subtle cocoa, sweetness, and a tangy edge from the cream cheese frosting. Red velvet cake has a unique flavor profile that's difficult to describe but impossible to forget. The cocoa powder brings a deep, chocolatey richness without overwhelming the cake’s other flavors, while the slight tang from the sour milk and vinegar cuts through the sweetness, creating a balance that’s both indulgent and refreshing.

I’ve always wanted to make a fresh strawberry sheetcake ever since I came up with our Texas Sheet Cake recipe. While that cake is rich, fudgy, and delicious, I wanted to make an alternative that was lighter and less intense for the summer time. We’ve been experimenting with this recipe ever since the Barbie movie came out - the first trial of the cake was actually decked out in Barbie decor! That first version was a bit too sweet though and tasted a bit artificial, but, like I said, we’ve been perfecting it ever since!