12 Delicious Ooey Gooey Butter Cake Variations

Butter up your baking pans and prepare for a sweet adventure with our roundup of 12 Delicious Ooey Gooey Butter Cake Variations! Whether you’re a fan of classic comfort or daring new flavors, these recipes promise to deliver that irresistible melt-in-your-mouth magic. Perfect for any occasion, each variation is a testament to the joy of baking. So, let’s dive into the deliciousness—your next favorite dessert awaits!

Classic Ooey Gooey Butter Cake

Buttery, rich, and irresistibly decadent, the Classic Ooey Gooey Butter Cake is a beloved dessert that combines a tender cake base with a creamy, melt-in-your-mouth topping. Perfect for any occasion, this cake is a testament to the joy of simple, comforting flavors.

Ingredients

• 1 box yellow cake mix (or homemade vanilla cake mix for a from-scratch version)
• 1 large egg (room temperature for better incorporation)
• 1/2 cup unsalted butter, melted (plus extra for greasing the pan)
• 8 oz cream cheese, softened (full-fat recommended for creaminess)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract (pure for best flavor)
• 16 oz powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter to prevent sticking.
2. In a large bowl, combine the yellow cake mix, 1 egg, and melted butter until a soft dough forms. Press evenly into the bottom of the prepared pan.
3. In another bowl, beat the softened cream cheese until smooth. Tip: Ensure no lumps remain for a silky topping.
4. Add 2 eggs and vanilla extract to the cream cheese, beating until fully incorporated and the mixture is homogenous.
5. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed to avoid a sugar cloud, until smooth.
6. Pour the cream cheese mixture over the cake base in the pan, spreading gently to cover completely.
7. Bake for 40-45 minutes, or until the edges are lightly golden but the center remains slightly jiggly. Tip: Overbaking can lead to a less gooey texture.
8. Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving. Tip: Chilling the cake slightly can make cutting cleaner.

Rich in flavor with a contrast of textures, the Classic Ooey Gooey Butter Cake offers a creamy, velvety topping over a slightly crisp base. Serve it dusted with powdered sugar or alongside fresh berries for a delightful contrast.

Chocolate Ooey Gooey Butter Cake

Exquisite in its simplicity yet decadent in flavor, the Chocolate Ooey Gooey Butter Cake is a dessert that promises to captivate your senses with its rich, velvety texture and deep cocoa notes. Perfect for any occasion, this cake strikes a delightful balance between a tender crust and a molten, chocolatey center.

Ingredients

• 1 box (18.25 oz) chocolate cake mix (for a richer flavor, opt for dark chocolate)
• 1/2 cup (1 stick) unsalted butter, melted (cool slightly to avoid cooking the eggs)
• 3 large eggs (room temperature for better incorporation)
• 1 package (8 oz) cream cheese, softened (ensures a smooth filling)
• 1/4 cup cocoa powder (Dutch-processed for a deeper color and flavor)
• 1 teaspoon vanilla extract (pure for the best aroma)
• 4 cups powdered sugar (sifted to avoid lumps in the filling)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan to prevent sticking.
2. In a large bowl, combine the chocolate cake mix, melted butter, and 1 egg until a thick dough forms. Press evenly into the bottom of the prepared pan.
3. In another bowl, beat the cream cheese until smooth. Gradually add the remaining 2 eggs, cocoa powder, and vanilla extract, mixing well after each addition.
4. Slowly incorporate the powdered sugar into the cream cheese mixture, beating until the filling is smooth and free of lumps.
5. Pour the filling over the crust in the pan, spreading gently to cover completely.
6. Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle, indicating a gooey texture.
7. Allow the cake to cool in the pan for at least 30 minutes before serving to let it set properly.

Keenly balanced between a fudgy interior and a crisp edge, this cake is a chocolate lover’s dream. Serve it slightly warm with a scoop of vanilla ice cream to contrast the richness, or enjoy it as is for a pure, unadulterated chocolate experience.

Pumpkin Spice Ooey Gooey Butter Cake

Nothing heralds the arrival of fall quite like the warm, inviting aromas of cinnamon, nutmeg, and cloves, all coming together in this decadent Pumpkin Spice Ooey Gooey Butter Cake. Perfect for those who cherish the cozy comforts of the season, this dessert marries the rich, buttery foundation of a classic gooey butter cake with the unmistakable, spiced sweetness of pumpkin, creating a treat that’s as indulgent as it is unforgettable.

Ingredients

• 1 box (15.25 oz) yellow cake mix – for a quick and easy base
• 1 large egg – room temperature for better incorporation
• 1/2 cup unsalted butter, melted – adds richness to the crust
• 1 package (8 oz) cream cheese, softened – ensures a smooth, creamy filling
• 1 can (15 oz) pure pumpkin puree – not pumpkin pie filling
• 3 large eggs – room temperature for a uniform texture
• 1 teaspoon vanilla extract – enhances the flavors
• 1/2 cup unsalted butter, melted – for the filling’s velvety consistency
• 4 cups powdered sugar – sifted to avoid lumps
• 1 teaspoon cinnamon – adjust to taste for more warmth
• 1/2 teaspoon nutmeg – freshly grated for the best flavor
• 1/4 teaspoon cloves – adds depth to the spice profile

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
2. In a medium bowl, combine the yellow cake mix, 1 egg, and 1/2 cup melted butter until a soft dough forms. Press evenly into the bottom of the prepared baking dish to form the crust.
3. In a large bowl, beat the cream cheese and pumpkin puree until smooth. Tip: Ensure the cream cheese is fully softened to avoid lumps.
4. Add 3 eggs, vanilla extract, and 1/2 cup melted butter to the cream cheese mixture, beating well after each addition until fully incorporated.
5. Gradually mix in the powdered sugar, cinnamon, nutmeg, and cloves until the filling is smooth and well combined. Tip: Sift the powdered sugar to ensure a silky texture.
6. Pour the filling over the crust in the baking dish, spreading evenly with a spatula.
7. Bake for 40 to 45 minutes, or until the edges are set but the center is still slightly jiggly. Tip: The cake will continue to set as it cools, so avoid overbaking.
8. Allow the cake to cool completely in the pan on a wire rack before slicing to serve.

With its velvety pumpkin spice filling atop a buttery, cake-like crust, this dessert is a textural dream. Serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the indulgent experience.

Peanut Butter Ooey Gooey Butter Cake

Delightfully decadent and irresistibly rich, this Peanut Butter Ooey Gooey Butter Cake is a dreamy dessert that combines the creamy depth of peanut butter with the classic, melt-in-your-mouth texture of a gooey butter cake. Perfect for any gathering, its luxurious layers promise to captivate with every bite.

Ingredients

• 1 box yellow cake mix (or homemade equivalent for a personal touch)
• 1/2 cup unsalted butter, melted (for a richer flavor, use browned butter)
• 4 large eggs (room temperature for better incorporation)
• 8 oz cream cheese, softened (ensure it’s soft for a smooth filling)
• 1 cup creamy peanut butter (natural or processed, depending on preference)
• 1 tsp vanilla extract (pure for the best flavor)
• 16 oz powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, combine the yellow cake mix, melted butter, and 2 eggs to form a dough. Press evenly into the prepared pan.
3. In another bowl, beat the cream cheese and peanut butter until smooth. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the remaining 2 eggs and vanilla extract to the cream cheese mixture, beating until fully incorporated.
5. Gradually mix in the powdered sugar until the filling is smooth and lump-free. Tip: Add the sugar in batches to prevent a cloud of powder.
6. Pour the peanut butter mixture over the cake base, spreading it evenly with a spatula.
7. Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly. Tip: Avoid overbaking to maintain the gooey texture.
8. Allow the cake to cool in the pan for at least 30 minutes before serving.

Rich in flavor with a contrast of textures, this cake boasts a tender base crowned with a creamy, peanut buttery layer that’s simply divine. Serve it slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.

Red Velvet Ooey Gooey Butter Cake

Oozing with decadence, the Red Velvet Ooey Gooey Butter Cake is a showstopper that marries the rich flavors of red velvet with the irresistible texture of a gooey butter cake. Perfect for any occasion, this dessert promises to delight with its vibrant hue and luscious layers.

Ingredients

• 1 box red velvet cake mix (18.25 oz)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 large egg, room temperature
• 8 oz cream cheese, softened (use full-fat for best texture)
• 2 large eggs, room temperature
• 1 tsp vanilla extract (pure for optimal flavor)
• 4 cups powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the red velvet cake mix, melted butter, and 1 egg until a thick dough forms. Press evenly into the bottom of the prepared dish.
3. In the same bowl, beat the cream cheese until smooth. Add 2 eggs and vanilla extract, mixing until fully incorporated.
4. Gradually add the powdered sugar to the cream cheese mixture, beating on low speed to prevent a sugar cloud, until smooth and creamy.
5. Pour the cream cheese layer over the red velvet base, spreading gently to cover completely.
6. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly when shaken.
7. Allow the cake to cool in the pan for at least 30 minutes before slicing to let the layers set properly.

Yielded with a velvety crumb and a gooey, creamy center, this cake is a textural dream. Serve it slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream to elevate the experience.

Lemon Ooey Gooey Butter Cake

Elegance meets indulgence in this Lemon Ooey Gooey Butter Cake, a delightful twist on the classic dessert that promises a perfect balance of tangy and sweet flavors, encased in a irresistibly soft and gooey texture.

Ingredients

• 1 box (18.25 oz) yellow cake mix – for a quick base
• 1/2 cup (1 stick) unsalted butter, melted – adds richness
• 4 large eggs – room temperature for better incorporation
• 8 oz cream cheese, softened – ensures a smooth filling
• 3 3/4 cups powdered sugar – sifted to avoid lumps
• 1/4 cup fresh lemon juice – for a bright, tangy flavor
• 1 tbsp lemon zest – enhances the lemon aroma

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, combine the cake mix, melted butter, and 1 egg to form a dough. Press evenly into the prepared pan.
3. In another bowl, beat the cream cheese until smooth. Gradually add the remaining 3 eggs, one at a time, mixing well after each addition.
4. Slowly incorporate the powdered sugar, lemon juice, and zest into the cream cheese mixture, beating until smooth and lump-free.
5. Pour the cream cheese mixture over the cake dough in the pan, spreading evenly.
6. Bake for 40-45 minutes, or until the edges are lightly golden but the center remains slightly jiggly.
7. Allow the cake to cool in the pan on a wire rack for at least 2 hours before serving to set properly.

Silky and decadent, this cake boasts a creamy lemon filling atop a buttery crust, offering a delightful contrast in textures. Serve it chilled with a dusting of powdered sugar or alongside fresh berries for an extra layer of flavor.

Caramel Apple Ooey Gooey Butter Cake

Radiating warmth and comfort, this Caramel Apple Ooey Gooey Butter Cake is a decadent twist on the classic, blending the tartness of apples with the rich sweetness of caramel in a buttery, melt-in-your-mouth base.

Ingredients

• 1 cup unsalted butter, melted (plus extra for greasing)
• 3 cups all-purpose flour (sifted for a lighter texture)
• 1 1/2 cups granulated sugar (adjust to sweetness preference)
• 4 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup caramel sauce (homemade or store-bought)
• 2 medium apples, peeled and diced (Granny Smith for tartness)
• 1 tsp cinnamon (adds warmth)
• 1/2 tsp nutmeg (optional for extra spice)
• 8 oz cream cheese, softened (for a creamy layer)

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan with butter.
2. In a large bowl, mix 2 cups of flour, 1 cup of sugar, and the melted butter until a crumbly dough forms. Press evenly into the bottom of the prepared pan.
3. Beat the cream cheese until smooth, then gradually add the remaining 1/2 cup of sugar, eggs, and vanilla extract, mixing until fully combined.
4. Layer the diced apples over the crust, sprinkle with cinnamon and nutmeg, then drizzle with half of the caramel sauce.
5. Pour the cream cheese mixture over the apples, spreading gently to cover.
6. Bake for 40-45 minutes, or until the edges are golden and the center is just set but still slightly jiggly.
7. Remove from the oven and let cool for 10 minutes, then drizzle with the remaining caramel sauce.

Golden and inviting, this cake offers a delightful contrast between the crisp apple bits and the velvety smooth cream cheese layer, all tied together with ribbons of caramel. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana Pudding Ooey Gooey Butter Cake

Heavenly layers of creamy banana pudding and rich, buttery cake come together in this decadent Banana Pudding Ooey Gooey Butter Cake, a dessert that promises to dazzle at any gathering with its irresistible charm and comforting flavors.

Ingredients

• 1 box yellow cake mix (or vanilla for a subtler flavor)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 large egg (room temperature for better incorporation)
• 8 oz cream cheese, softened (to ensure smooth blending)
• 3 1/2 cups powdered sugar (sifted to avoid lumps)
• 2 ripe bananas, sliced (for a natural sweetness and texture)
• 1 tsp vanilla extract (pure for the best flavor)
• 1/2 cup banana pudding mix (instant for convenience)
• 1 1/2 cups cold whole milk (for the pudding layer)
• 1 cup whipped topping (plus extra for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter to prevent sticking.
2. In a large bowl, combine the yellow cake mix, melted butter, and egg until a thick dough forms. Press evenly into the bottom of the prepared dish.
3. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Tip: Scrape the sides of the bowl to ensure even mixing.
4. Layer the sliced bananas over the cake dough, then spread the cream cheese mixture evenly on top.
5. In a separate bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping gently to maintain lightness.
6. Pour the pudding mixture over the cream cheese layer, spreading it to the edges. Tip: Use a spatula for an even layer without disturbing the layers beneath.
7. Bake for 40-45 minutes, or until the edges are golden and the center is set but still slightly jiggly. Tip: The cake will firm up as it cools, so avoid overbaking.
8. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours before serving to let the flavors meld.

Perfectly balanced between creamy and cakey, this dessert offers a delightful contrast of textures with every bite. Serve chilled, garnished with additional whipped topping and banana slices for an extra touch of elegance.

Coconut Ooey Gooey Butter Cake

Kindly imagine a dessert that marries the rich, buttery goodness of a classic gooey butter cake with the tropical allure of coconut, creating a symphony of flavors that dances on the palate. This Coconut Ooey Gooey Butter Cake is a decadent treat that promises to transport you to a sun-drenched beach with every bite, its velvety texture and coconut-infused sweetness making it an irresistible indulgence.

Ingredients

• 1 box yellow cake mix (or homemade equivalent for a from-scratch version)
• 1/2 cup unsalted butter, melted (for a richer flavor, use European-style butter)
• 1 large egg (room temperature for better incorporation)
• 8 oz cream cheese, softened (full-fat for the creamiest texture)
• 2 cups powdered sugar (sifted to avoid lumps)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 cup sweetened shredded coconut (toasted for added crunch and flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan to prevent sticking.
2. In a large bowl, combine the yellow cake mix, melted butter, and 1 egg until a soft dough forms. Press this mixture evenly into the bottom of the prepared pan to create the cake layer.
3. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, followed by the 2 eggs and vanilla extract, beating well after each addition until the mixture is silky and lump-free.
4. Gently fold in the shredded coconut into the cream cheese mixture, then pour this over the cake layer in the pan, spreading it evenly with a spatula.
5. Bake for 40-45 minutes, or until the edges are lightly golden but the center still has a slight jiggle, indicating it’s perfectly gooey.
6. Allow the cake to cool in the pan for at least 30 minutes before slicing to let it set properly for clean cuts.

Velvety and rich, this Coconut Ooey Gooey Butter Cake boasts a delightful contrast between the tender cake base and the creamy, coconut-laden topping. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the tropical experience, making each forkful a celebration of texture and taste.

Blueberry Ooey Gooey Butter Cake

Yield to the allure of summer with a dessert that marries the juiciness of blueberries with the indulgent richness of butter cake. This Blueberry Ooey Gooey Butter Cake is a harmonious blend of textures and flavors, perfect for any gathering or a quiet afternoon treat.

Ingredients

• 1 cup unsalted butter, melted (plus extra for greasing)
• 2 cups granulated sugar (adjust to sweetness preference)
• 4 large eggs, room temperature (for smoother mixing)
• 1 teaspoon pure vanilla extract (or almond extract for a twist)
• 2 cups all-purpose flour (sifted for a lighter cake)
• 1 teaspoon baking powder (ensure it’s fresh for best rise)
• 1/2 teaspoon salt (to balance the sweetness)
• 2 cups fresh blueberries (washed and dried, or frozen in a pinch)
• 1/2 cup powdered sugar (for dusting, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, sift together the flour, baking powder, and salt to ensure no lumps.
5. Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
6. Gently fold in the blueberries, distributing them evenly throughout the batter.
7. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for at least 20 minutes before dusting with powdered sugar, if desired.

Fresh from the oven, this cake boasts a tender crumb with pockets of juicy blueberries, all enveloped in a buttery, slightly crisp exterior. Serve warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Strawberry Cheesecake Ooey Gooey Butter Cake

Amidst the bustling culinary scene, there’s a dessert that effortlessly marries the creamy decadence of cheesecake with the irresistible pull of a gooey butter cake, creating a masterpiece that’s as visually stunning as it is delicious.

Ingredients

• 1 cup unsalted butter, softened (for a richer flavor, use European-style butter)
• 3 cups granulated sugar (adjust to taste for sweetness)
• 4 large eggs, at room temperature (for smoother incorporation)
• 1 teaspoon pure vanilla extract (or almond extract for a nutty nuance)
• 3 cups all-purpose flour (sifted to avoid lumps)
• 1 teaspoon baking powder (ensure it’s fresh for optimal rise)
• 1/2 teaspoon salt (balances the sweetness)
• 8 oz cream cheese, softened (full-fat for creamier texture)
• 1 cup fresh strawberries, diced (pat dry to prevent excess moisture)
• Powdered sugar, for dusting (optional, for presentation)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, for a well-aerated base.
3. Add the eggs one at a time, beating well after each addition, to ensure a smooth, homogenous mixture.
4. Stir in the vanilla extract, blending it thoroughly to distribute the flavor evenly throughout the batter.
5. In a separate bowl, whisk together the sifted flour, baking powder, and salt, then gradually incorporate this into the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Spread half of the batter into the prepared pan, creating an even layer as the foundation of your cake.
7. In a medium bowl, beat the softened cream cheese until smooth, then gently fold in the diced strawberries, being careful not to crush them, for pockets of fruity freshness.
8. Dollop the cream cheese mixture over the batter in the pan, then top with the remaining batter, spreading lightly to cover, allowing some swirls for a marbled effect.
9. Bake for 45-50 minutes, or until the edges are golden and the center is just set but still slightly jiggly, indicating the perfect gooey texture.
10. Let the cake cool in the pan for at least 30 minutes before dusting with powdered sugar and slicing, to allow the layers to set properly.

This Strawberry Cheesecake Ooey Gooey Butter Cake emerges from the oven with a golden crust that gives way to a lusciously creamy center, punctuated by bursts of strawberry sweetness. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the indulgence.

Cookies and Cream Ooey Gooey Butter Cake

Oozing with decadence, this Cookies and Cream Ooey Gooey Butter Cake is a sublime twist on the classic, blending the rich, buttery foundation with the irresistible crunch and flavor of chocolate sandwich cookies. Perfect for those who cherish the harmony of textures and flavors in their desserts, this cake promises to be the centerpiece of any gathering.

Ingredients

• 1 box (15.25 oz) chocolate sandwich cookies, crushed (reserve 1/4 cup for topping)
• 1/2 cup unsalted butter, melted (plus extra for greasing)
• 1 package (8 oz) cream cheese, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 box (16 oz) powdered sugar (sifted to avoid lumps)
• 1 cup all-purpose flour (spooned and leveled)

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter, ensuring all sides are coated to prevent sticking.
2. In a medium bowl, combine the crushed chocolate sandwich cookies (minus the reserved 1/4 cup) with the melted butter. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the eggs, one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
4. Slowly mix in the powdered sugar and flour, beating until the mixture is smooth and free of lumps. Pour this over the cookie crust, spreading evenly with a spatula.
5. Sprinkle the reserved crushed cookies over the top for added texture and flavor.
6. Bake for 40-45 minutes, or until the edges are lightly golden but the center remains slightly jiggly. This ensures the signature ooey-gooey texture.
7. Allow the cake to cool in the pan for at least 30 minutes before serving. This rest period helps the layers set perfectly.

Finished with a delightful contrast of creamy and crunchy, this cake is a testament to the magic of simple ingredients transformed. Serve it slightly warm with a scoop of vanilla ice cream to elevate the experience, or enjoy it as is for a pure, unadulterated pleasure.

Conclusion

Absolutely delightful! This roundup of 12 Ooey Gooey Butter Cake variations is your ticket to baking bliss. Whether you’re a novice or a seasoned baker, there’s a recipe here to satisfy every sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below. Loved what you saw? Share the sweetness by pinning this article on Pinterest. Happy baking!