Cake
Frosting
YouTube
My Favorite Tools

Nav Social Icons

Looking for something?

Skip to primary navigation
Skip to main content
Skip to footer

Recipes
- Cake
- Cupcakes
- Frosting
- Ice Cream
- Vegan
Cake Basics
Tutorials
Blog
About

Mobile Menu Widgets

Connect

Search

Looking for something?

Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

Cake Basics
Recipes
- Cake
- Cupcakes
- Cookies & Bars
- Filling
- Frosting
- Ice Cream
- No-Bake
- Small Batch
- Vegan
Tutorials

Book
Blog
About

Seasonal

Sort By:

No-Churn Cookie Dough Ice Cream

Peaches and Cream Cake

No-Churn Vanilla Ice Cream Recipe (with Video!)

No-Churn Fudge Brownie Ice Cream

No-Churn Chocolate Ice Cream (with Video!)

Key Lime Pie Cake

Brown Butter Chocolate Chip Cookie Bars

Cookies & Cream Ice Cream Cake

Black Forest Sheet Cake

Page 1
Page 2
Page 3
Interim pages omitted …
Page 26
Next →

Follow Along

@sugarandsparrowco

NO-BAKE BISCOFF CHEESECAKE ✨this is the perfect EA

NO-BAKE BISCOFF CHEESECAKE ✨this is the perfect EASY no-bake dessert for Fall and I cannot get over the incredible spiced caramel flavor!! I added Biscoff cookie butter to my favorite no-bake cheesecake base, piled it onto a Biscoff cookie crust, then topped it with a melted cookie butter drip + tons of crunchy cookie crumbs.

🤎Full recipe linked in my bio + at https://sugarandsparrow.com/no-bake-biscoff-cheesecake/

BISCOFF CRUST:
1 8.8oz package Biscoff cookies (250g)
1/3 Cup (75g) unsalted butter, melted

FILLING:
16 Oz (452g) full-fat brick-style cream cheese, room temp
1/4 Cup (50g) powdered sugar
3/4 Cup (210g) creamy Biscoff cookie butter
1 tsp ground cinnamon
1 tsp pure vanilla extract
1 Cup (240ml) heavy whipping cream, cold

INSTRUCTIONS:
1. Combine the Biscoff crust ingredients until the mixture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan.
2. In a large bowl, whip the cream cheese until smooth, then add the powdered sugar, cookie butter, cinnamon, and vanilla and mix until smooth.
3. In a separate medium bowl, whip the heavy whipping cream to stiff peaks, then fold into the cream cheese mixture until no streaks remain.
4. Add the filling on top of the Biscoff crust, cover, and refrigerate for at least 8 hours.
5. Once set, top with melted cookie butter and crushed Biscoff cookies.

#biscoff #biscoffcheesecake #nobakecheesecake #biscoffcake #nobake

A mini pumpkin spice latte cake to celebrate my SI

A mini pumpkin spice latte cake to celebrate my SIL 🥳 two 6-inch layers of spiced pumpkin cake with the most delicious coffee buttercream + a little vintage piping for good measure ☕️ making a birthday cake for my family and friends will always be my favorite love language!!

👩🏽‍🍳 Recipes: perfect pumpkin layer cake + coffee buttercream (both found at sugarandsparrow.com) or you can find a dedicated PSL cake recipe in my book!
✨ Piping Tips: @wiltoncakes tip 3 for the writing + tip 4B for the borders
☕️ Garnish: chocolate covered espresso beans

#pumpkincake #birthdaycake #pumpkinspicelatte #minicake #cakedecorating

BROWN BUTTER CREAM CHEESE FROSTING 🤎🧈 brown butter

BROWN BUTTER CREAM CHEESE FROSTING 🤎🧈 brown butter is the KEY to making cream cheese frosting even better! You get the tang of cream cheese but with rich, nutty caramelized notes of brown butter and it’s HEAVENLY on any Fall cake 🙌🏼 I paired with my carrot cake recipe here but it’s also incredible with spice cake, pumpkin cake, chocolate cake, and more!  
Full recipe + all my favorite cake pairing suggestions in my bio and here: https://sugarandsparrow.com/brown-butter-cream-cheese-frosting/  BROWN BUTTER CREAM CHEESE FROSTING
YIELD: 3.5 Cups

INGREDIENTS
1/2 Cup (113g) unsalted butter
8 Oz (226g) full-fat brick-style cream cheese, room temperature NOT the spread
4 Cups (480g) powdered sugar
1 tsp pure vanilla extract
pinch of salt, or to taste

INSTRUCTIONS
1. Brown the butter: Add the butter into a large frying pan and cook over medium heat until the butter melts, stirring occasionally. Continue cooking for 3-5 minutes while stirring constantly. First it will foam, then bubble as little white particles of milk solids separate, then the white specks will caramelize and turn medium-brown and smell deliciously nutty. Remove from heat, transfer to a glass container, and cool until it re-solidifies and is the consistency of softened butter (about 45 minutes in fridge).
2. Add the cooled brown butter into the bowl of your stand mixer fitted with a paddle attachment and add the cream cheese. Mix on medium-high until fluffy and light in color, 5 min, scraping down the bowl and paddle as needed.
3. Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after mixing in each addition. Add the vanilla and salt and continue mixing on low speed until smooth and uniform.  
#brownbutter #creamcheesefrosting #creamcheese #buttercream #cakedecorating

HOMEMADE COOKIE DOUGH ICE CREAM 🍪🍦(recipe below) t

HOMEMADE COOKIE DOUGH ICE CREAM 🍪🍦(recipe below) turns out that making cookie dough ice cream from scratch is not only EASY with the no-churn method, it also ensures you get the ideal amount of soft chocolate chip cookie dough in every single bite 🙌🏼

🍦Recipe link in my bio + at https://sugarandsparrow.com/no-churn-cookie-dough-ice-cream/

COOKIE DOUGH BITES 1 Cup (132g) all-purpose flour, heat-treated
1/4 Cup (57g) unsalted butter, room temp
1/4 Cup (50g) granulated sugar
1/3 Cup (67g) packed light brown sugar
1 tsp pure vanilla extract
2 Tbsp (30ml) whole milk
1/4 tsp salt
1/2 Cup (90g) mini chocolate chips

INSTRUCTIONS:
1. Line a cookie sheet with parchment, add the flour in a single layer, and bake at 350ºF (177ºC) for 5 minutes, until the flour has reached 160ºF (71ºC). Cool to room temp.
2. Cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Add the vanilla, milk, and salt and mix until combined. Mix in the (cooled) heat-treated flour on low speed, then mix in the chocolate chips.
3. Use 1/2 tsp measuring spoon to measure out the cookie dough bites and refrigerate.

NO-CHURN ICE CREAM
2 Cups (480ml) heavy whipping cream, cold
14 Oz sweetened condensed milk
2 tsp vanilla extract
pinch of salt
1/2 Cup (90g) mini chocolate chips

INSTRUCTIONS:
1. Add the cold heavy whipping cream into a large chilled metal bowl. Beat with a hand mixer (or whisk attachment on your stand mixer) until stiff peaks form, about 2-4 minutes.
2. In a separate medium bowl, whisk together the sweetened condensed milk, vanilla, and salt. Pour the vanilla condensed milk mixture into the large bowl of whipped cream and fold together until fully combined.
3. Reserve about 1/4 cup of the cookie dough bites and a few tbsp mini chocolate chips, then fold the rest of the chocolate chips and cookie dough into the vanilla ice cream mixture. Add the cookie dough ice cream into a loaf pan, sprinkle the reserved cookie dough and chocolate chips on top. Cover and freeze for 6-8 hours, after which the ice cream should be semi-firm, scoop-able, and ready to enjoy!

#cookiedoughicecream #cookiedough #nobake #icec

MILKY WAY CAKE 🍫✨this tastes JUST like a Milky Way

MILKY WAY CAKE 🍫✨this tastes JUST like a Milky Way candy bar, but in cake form! It’s layers of decadent chocolate cake filled with homemade chocolate nougat and gooey caramel, then topped with chocolate buttercream. A MUST try if you love Milky Way 😍

Comment RECIPE and I’ll send it straight to your inbox or find it at https://sugarandsparrow.com/milky-way-cake-recipe/
⁣
#milkywaycake #caramel #chocolatecake #chocolatecaramelcake #cakesofinstagram

Footer

On the Blog

Cake Basics
Recipes
Tutorials

Info

About
Privacy Policy & Disclosure

stay in the know

Copyright © 2026 · Theme by Sugar & Sparrow