You do not need special equipment or years of practice to make a dessert people will remember. Some of the most loved sweets are also the simplest: a few pantry ingredients, a bowl and an oven, or sometimes no oven at all. Here are ten easy dessert recipes for home bakers, from buttery shortbread to a no-bake cheesecake, with the key quantities and steps you need to make each one.
1. Three-ingredient shortbread
Classic shortbread follows an easy ratio: one part sugar, two parts butter and three parts flour by weight. Use 100 g (1/2 cup) granulated sugar, 200 g (about 7/8 cup) softened butter and 300 g (2 1/3 cups) all-purpose flour, plus a pinch of salt.
Beat the butter and sugar until creamy, then work in the flour until a soft dough forms. Press it into an 8-inch square pan, prick it all over with a fork and bake at 325°F (160°C) for about 25 to 30 minutes, until pale golden. Cut into fingers while still warm and sprinkle with a little sugar.
2. One-bowl fudgy brownies
Melt 1/2 cup (113 g) butter and stir in 1 cup (200 g) sugar. Beat in 2 eggs and 1 teaspoon vanilla, then add 1/3 cup (30 g) cocoa powder, 1/2 cup (65 g) flour, 1/4 teaspoon salt and 1/4 teaspoon baking powder. Spread the batter in a lined 8-inch square pan and bake at 350°F (175°C) for 20 to 25 minutes. A toothpick should come out with moist crumbs, not wet batter. Let the brownies cool completely before cutting for clean squares.
3. Lemon bars
For the base, mix 1 cup (125 g) flour, 1/4 cup (30 g) powdered sugar and 1/2 cup (113 g) softened butter, press it into an 8-inch pan and bake at 350°F (175°C) for 15 to 20 minutes until lightly golden. Meanwhile, whisk 2 eggs, 1 cup (200 g) sugar, 2 tablespoons flour, the zest of one lemon and 1/3 cup (80 ml) fresh lemon juice. Pour the filling over the hot base and bake for another 18 to 22 minutes, until set. Chill, then dust with powdered sugar before slicing.
4. Apple crumble
Peel and slice 5 or 6 apples and toss them with 2 tablespoons sugar, 1 teaspoon cinnamon and a squeeze of lemon juice. Spread them in a baking dish. For the topping, rub 1/2 cup (113 g) cold butter into 1 cup (125 g) flour and 1/2 cup (100 g) brown sugar until it looks like coarse crumbs; add a handful of rolled oats if you like extra crunch. Scatter the topping over the fruit and bake at 375°F (190°C) for 35 to 45 minutes, until the top is golden and the fruit is bubbling. Serve warm with custard, cream or ice cream.
5. Eton mess
This English favorite needs no baking at all. Whip 1 1/4 cups (300 ml) heavy cream to soft peaks. Hull and slice about 1 pound (450 g) of strawberries and crush a few of them with a teaspoon of sugar to make a quick sauce. Break 4 to 6 store-bought or homemade meringue nests into bite-size pieces. Fold everything together gently, leaving streaks of red through the cream, and spoon it into glasses just before serving so the meringue stays crisp.
6. No-bake cheesecake cups
Mix 1 cup (100 g) graham cracker crumbs with 3 tablespoons melted butter and press a spoonful into the bottom of small glasses or jars. Beat 8 ounces (225 g) softened cream cheese with 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla until smooth. In another bowl, whip 1 cup (240 ml) heavy cream to stiff peaks and fold it into the cream cheese mixture. Spoon or pipe it over the crumbs and chill for at least two hours. Top with berries, lemon curd or a spoonful of fruit compote.
7. Chocolate-dipped strawberries
Wash strawberries and dry them thoroughly; any water on the fruit will make the chocolate seize. Melt 6 ounces (170 g) good-quality chocolate in short bursts in the microwave or in a bowl over barely simmering water, stirring until smooth. Hold each berry by the leaves, dip it, let the excess drip off and set it on parchment paper. Drizzle with contrasting white chocolate if you like, then chill for 15 minutes until set. They are best eaten the same day.
8. Easy banana bread
Mash 3 very ripe bananas in a bowl. Stir in 1/3 cup (75 g) melted butter, then 3/4 cup (150 g) sugar, 1 beaten egg and 1 teaspoon vanilla. Sprinkle over 1 teaspoon baking soda and a pinch of salt, then fold in 1 1/2 cups (190 g) flour until just combined. Pour into a greased 9 x 5-inch loaf pan and bake at 350°F (175°C) for 55 to 65 minutes, until a skewer comes out clean. Add chopped walnuts or chocolate chips for variety. Banana bread tastes even better the next day.
9. Quick scones
Whisk 2 cups (250 g) flour, 1 tablespoon baking powder, 2 tablespoons sugar and 1/2 teaspoon salt. Rub in 5 tablespoons (70 g) cold butter until the mixture looks like breadcrumbs, then stir in about 3/4 cup (180 ml) cold milk to make a soft dough. Pat it out about 1 inch thick, cut rounds with a floured cutter, pressing straight down without twisting, and brush the tops with milk. Bake at 425°F (220°C) for 12 to 15 minutes until risen and golden. Serve warm with jam and clotted cream or butter.
10. One-bowl vanilla cupcakes
Beat 1/2 cup (113 g) softened butter with 3/4 cup (150 g) sugar until fluffy. Add 2 eggs and 2 teaspoons vanilla, then mix in 1 1/2 cups (190 g) flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt alternately with 1/2 cup (120 ml) milk. Divide between 12 lined muffin cups and bake at 350°F (175°C) for 18 to 20 minutes. Cool completely before frosting with a simple buttercream of 1/2 cup softened butter beaten with 2 cups powdered sugar, a splash of milk and vanilla.
Tips for success with easy desserts
- Read the recipe through first and set out every ingredient before you start.
- Use the right butter temperature. Softened for creaming, cold for crumbles, scones and shortbread bases that need a crumbly texture.
- Measure flour carefully. Spoon it into the cup and level it, or better still, use a scale.
- Know your oven. An inexpensive oven thermometer shows whether your oven runs hot or cold.
- Let bakes cool. Brownies, lemon bars and cheesecake cups slice and set best once fully cooled or chilled.
Making desserts ahead
Several of these recipes are perfect for preparing in advance. Shortbread and brownies keep for several days in an airtight tin. Lemon bars and cheesecake cups can be made the day before and kept in the refrigerator. Scones, banana bread and cupcakes freeze well; thaw them at room temperature and warm scones briefly in the oven before serving. Eton mess and dipped strawberries are the exceptions: assemble them on the day.
Sweet treats without the work
These easy desserts are a great way to build confidence in the kitchen. Once you have mastered them, try our guides to making the perfect cookie and making a flaky pie crust.
And when you are short on time, Another Slice of Cake in historic downtown Frederick, Maryland bakes cakes, cupcakes and scones to order. Take a look at the bakery menu or browse the online shop.
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