This cake is made with layers of cake loaded with rainbow sprinkles, vanilla cream cheese buttercream frosting, and crunchy cake crumbs.

This chocolate birthday cake is a variation of Christina Tosi’s Milk Bar confetti cake. Instead of a vanilla confetti cake, we use chocolate

Christina Tosi’s famous confetti layered cake is just as tasty as it is gorgeous. This “naked” cake needs no frosting on the sides!

These soft almond coconut chocolate squares are made using leftover almond pulp. A great healthy treat.