Top 10 Best Make-Ahead Desserts
Top 10 favorite make-ahead desserts! Great and easy-to-make desserts…Simply my 10 best make-ahead desserts!!
These desserts are simply the best make-ahead desserts! Perfect for buffets, simple dinners, or any other occasion!!
My favorite topic is usually Party planning…let’s admit that desserts are one of the most essential parts of every party! 🙂
Desserts are the final touch…
A way to perfectly end your meal. I just can’t imagine a dinner without dessert… and I mean any kind of desserts!….especially homemade desserts!!
I’m a sweet tooth, and I can’t resist any desserts 🙂 and it doesn’t have to be on a special occasion!
I like having a few ones in the freezer that I can enjoy at any time…And it’s also great to have some in case friends show up for an unexpected dinner.
Many people ask me about my favorite ones or which are the best to prepare in advance…really not easy to choose! There are so many…but…
I decided to share the ones that my family and friends prefer 😊
*Always remember that homemade desserts should look like homemade desserts!! They can never be perfect, which is precisely what makes them so appealing! They should never look like industrial ones, although people will think you bought them!! Ha! Ha!
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Here are my Top 10 Best Make-Ahead Desserts!
The 10 easiest desserts that you can bake ahead and serve for any occasion…your guests will be pleased… and impressed too!!
Some of them can be frozen, and others can be baked 1 or 2 days ahead…, but they all have in common that they are all delightful, and most of all… they are all pretty easy to make!!
As you already know, I’m all about simple things 🙂 and as long as it’s nice, sweet enough, and easy to serve, it’s perfect for me!!
…I’m starting with this one, but really, I love them all 😃… but hey, we got to start somewhere!!
Number 1 of my Top 10 favorite make-ahead desserts is:
My Famous Chocolate Pie
Sweet, creamy, tasty… that pie is perfection!!
Every time I serve that pie, everyone asks for the recipe…and for a second part!… so be advised, you better bake two!
It’s absolutely delicious! You can bake it one day before serving, and you can even freeze it…but believe me, it’s usually all gone before you think about putting it in the freezer!! 😃
Famous chocolate pie
Ingredients
Graham crust
- 1⅓ cup Graham crumbs
- ⅓ cup sugar
- ⅓ cup melted butter
For the chocolate filling
- ½ cup mini-marshmallows
- 4 Aero chocolate bars
- 2 Caramilk chocolate bars
- ⅓ cup whipping cream
- ⅔ cup whipping cream
For garnishing
- ⅓ cup whipped cream
- 2 ounces shredded chocolate
Instructions
For the Graham pie crust
- In a bowl, combine Graham crumbs, butter, and sugar. Mix well and pour in an 8-inch deep pie plate. Press to form a crust.
- Bake at 350° for about 8 minutes.
For the chocolate filling
- Mix all ingredients of the chocolate filling in the top of a double boiler, over hot but not boiling water.
- Stir constantly until completely melted.
- Remove the top part and let cool for 10 to 15 minutes.
- In the meanwhile, whip ⅔ of a cup of whipping cream.
- Gently fold the cream into the chocolate mixture. Let it cool for a few minutes.
- Pour into the Graham crust.
- Garnish with whipped cream rosettes and chocolate flakes.Refrigerate for at least 6 hours or overnight.
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My number 2
The Best Carrot Cake on Earth!!
(and one of the best make-ahead desserts!)
This carrot cake is nothing but superb! And good news! you can freeze it! ( without the icing ).
You can bake it in 2 round cake molds to create a fabulous 4-layers cake, or you can use a 9×11 mold to have a cake easy to cut into small squares…or you can use any other kind of cake mold, it’s totally up to you 🙂 Personally, I like using a chimney mold, I like the way it looks, but it’s also easier to serve.
I use a cream cheese vanilla icing in this version because it’s the most popular, but I also like to frost it with a regular vanilla icing…or a white chocolate ganache!! ( have a look at the following recipe ☺ )
The best carrot cake on Earth!
Ingredients
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 1 tsp vanilla
- 2 cups white flour
- ½ tsp salt
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 grated carrots
- 1 cup crushed pineapple
- ½ cup chopped walnuts
- ½ cup shredded coconut, sweetened
Icing
- 1 package 8 ounces cream cheese at room temperature
- 1¼ cup powdered sugar
- 1 tsp vanilla
- 3 tbsp chopped walnuts
Instructions
- Preheat oven at 400°
- Grease and flour a chimney mold, or any other mold
- In a large bowl, beat sugar, oil, eggs, and vanilla at high speed for about 10 minutes
- In another bowl, combine flour, salt, baking powder, baking soda, and cinnamon
- Stir dry ingredients into the first mixture
- Add carrots, pineapple, coconut, and walnuts. Mix well
- Pour the mixture into the pan
- Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean
- Let stand for 10 to 15 minutes on a wire rack
- Turn out and cool completely
- In the meanwhile, in a bowl, mix well all ingredients for the frosting, except walnuts. Mix until smooth and creamy
- Frost cooled cake in small waves with a spatula and garnish with chopped walnuts
- *Store at room temperature for 12 to 15 hours or in the fridge for up to 3 days
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Number 3
The Ultimate Oreo Cake with White Ganache
( 😊the Best best make-ahead dessert! )
I have to admit, I stole that one from my sister’s recipe book… That cake is unbelievable!
I fell in love at first bite 🥰 the ganache is so rich and fluffy…absolutely love it!!
And guess what? You can freeze both, the cake and the ganache! How convenient is that!!?
Don’t be affraid to use this white chocolate ganache with any other cake or cupcakes… also delicious on pancakes and wafles! 🙂 Believe me, once you start using this ganache, it’s hard to stop adding it everywhere!!
The ultimate chocolate oreo cake with white chocolate ganache
Ingredients
For the Oreo cake
- 1 box chocolate cake mix
- 1 package instant chocolate pudding mix
- ¾ cup vanilla yogurt
- ¾ cup vegetable oil
- 3 large eggs
- ⅓ cup really strong coffee
- 12 crushed Oreo cookies
For the white ganache
- 1 cup whipping cream, divided
- 1 cup good quality white chocolate ( don't use white chocolate chips, it won't blend well ), chopped
For garnishing
- crushed Oreo cookies
- Oreo cookies pieces
Instructions
For the Oreo cake
- Preheat oven to 350°
- Grease a bundt pan or a chimney mold.
- In a big bowl, using an electric mixer, beat all ingredients for the cake, except the crushed Oreo cookies, until well combined. The preparation should be mostly smooth.
- Fold in the crushed Oreo cookies.
- Pour the batter into the bundt cake mold.
- Bake for 35 to 40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before transferring it to a serving plate.
For the white chocolate ganache: ( you can serve that white chocolate ganache with any other cake, pancakes, fruits...)
- Using a double boiler over hot but not boiling water, heat ½ cup cream and the white chocolate pieces until chocolate is completely melted, stirring constantly. There shouldn't be any glumps in the mixture.
- Cool to room temperature and then refrigerate overnight.
- Once the white chocolate ganache is chilled ( it will be soft and not solid like regular chocolate ganache), whip with an electric mixer on low speed, and gradually work up to high speed until the ganache is light and fluffy for about 1 minute.
- Pour the remaining ½ cup cream and then whip on low speed, working your way up to medium-high speed until soft peaks form and the whipped cream hold its shape on the wisk, about 1 minute ( more or less, depending on the power of your mixer ).
- Generously frost the cake with the white ganache and garnish with more Oreo crushed and Oreo cookies pieces.
Notes
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Number 4
The Best Pineapple & Coconut Pie
That’s a dessert that I often make. So easy to make and very tasty…and so versatile!! I sometimes put strawberries or blueberries instead of pineapple and I switch coconut for toasted almond slices…both options are great but feel free to top it with anything else that inspires you! 🙂
*you can’t freeze that pie but you can prepare it the day before
* you could use an instant vanilla pudding mix, but really, it’s not as good as the one that needs to be cooked with fresh milk, and texture is not the same. I highly recommand that you use the pudding and pie filling one, it takes a few minutes to cook, but results are much much better!!
Pineapple and toasted coconut pie
Ingredients
- 1 Graham pie crust
- 3 cups milk
- 1 package vanilla pie filling and pudding ( not the instant one )
- 1 can tiny pineapple chunks, well-drained
- ½ cup shredded sweetened coconut
Instructions
- In a frying pan, over medium heat, toast the coconut until golden brown. Let cool.
- In a saucepan, combine milk and vanilla pudding powder and cook, constantly stirring, according to package instructions.
- Let cool for about 10 minutes, stirring a few times.
- Pour into a bowl and place a plastic wrap directly on top of the pudding. Refrigerate for a few hours.
- Spread the vanilla pudding into the pie crust.
- Cover with pineapple pieces and garnish generously with toasted coconut.
- Cover and refrigerate until ready to serve
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Number 5
The Best 2 Chocolate-Pecan Brownies ever!
( You will add them to your list of best make-ahead desserts, for sure! )
These are to die for! I remember bringing them to the office for a potluck… Ha! Ha! one of my colleagues kissed my feet after he took his first bite! So trust me, your guests will enjoy them for sure!! You can also serve them with vanilla ice cream and chocolate sauce to give them a fancy touch 😉
I never tried to freeze them because I never had any leftovers, but they are better if you bake them 1 or 2 days ahead. Also easier to cut into squares if they rest on the pantry at least overnight
I’m telling you, these are simply the best brownies I ever taste!!
Two chocolate-pecan brownies
Ingredients
- 7 ounces semi-sweet chocolate, coarsely chopped
- ⅔ cup butter, in pieces
- 1⅓ cup sugar
- ⅛ tsp salt
- 2 tbsp corn syrup
- 1 tbsp vanilla
- 3 eggs at room temperature
- 1¼ cup sifted flour
- 1 cup pecans, halved
- 2 ounces milk chocolate, coarsely chopped
Instructions
- Preheat oven to 325°
- In the top part of a double boiler, containing hot but not boiling water, melt 5 ounces of the semi-sweet chocolate, and the butter, stirring constantly until smooth.
- Transfer to a large bowl and let cool for about 10 minutes or until warm.
- Wisk sugar and salt into the chocolate mixture. Beat in corn syrup and vanilla. Add eggs, one at a time, beating well between each addition.
- Using a spatula, gently fold in the flour. Gently stir in pecans, remaining semi-sweet chocolate, and milk chocolate.
- Line an 8-inches square pan with aluminum foil, letting it hang over on each side.
- Lightly butter the foil.
- Pour in the mixture, smoothing the top well.
- Bake for about 45 minutes or until a toothpick inserted in the center comes out lightly coated with batter ( do not overcook ).
- Remove from oven and let cool completely on a wire rack before cutting into squares.
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Number 6
Frozen Raspberry Terrine with Chocolate Sauce
The name says it all! 😊 it’s everything we like on the same plate!
Because you serve it frozen or gently thawed, it really is the perfect make-ahead dessert that will impress your guests! You can use any kind of mold cake to give it a special shape. And it’s great even without the chocolate sauce!
You can also use any other berries or a mix of berries… peaches and mango are also verry good!
A layer of crushed oatmeal cookies gives a little crunchiness to that terrine 🙂 don’t hesitate to try it… you can actually do almost everything with that dessert! Let your inspiration guide you…
Frozen raspberry terrine with dark chocolate sauce
Ingredients
- 4 cups vanilla ice cream, lightly thawed
- 2½ cups frozen raspberries, frozen
- 1 cup fresh raspberries for garnish
Chocolate sauce
- 1 cup 35% cream
- 1½ cup chopped dark chocolate or dark chocolate chips
Instructions
- Line an 8-inch loaf pan with plastic wrap, leaving an overhang on each side
- Spread 2 cups of vanilla ice cream evenly in the bottom of the pan
- Spread 1 cup of frozen raspberries on top of the ice cream
- Mix 2 cups of vanilla ice cream with the remaining frozen raspberries, crushing the raspberries a little
- Spread the ice cream and raspberries mixture over the raspberries and level the surface
- Cover with a plastic wrap and freeze for at least 8 hours
- Take out the terrine 10 to 15 minutes before serving
- Turn out onto a serving plate and garnish with fresh raspberries
- Serve with or without chocolate sauce
For the chocolate sauce
- Heat the cream until it is almost boiling
- Remove from heat, add chocolate and stir until chocolate is melted and mixture is smooth
- Let cool
- Pour on the bottom of each plate and place a slice of terrine on top, or pour the sauce directly over the terrine and garnish with fresh raspberries
Notes
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Number 7
So Sweet Sugar Pie
That is definitely THE best sugar pie in the world!! And so, so easy to make! You can bake it a day ahead and warm it up just a little before serving…with a spoon of good vanilla ice cream or zip of heavy cream…you won’t believe how good it is! 😊
I never tried to freeze it but it’s so easy to make that you can even bake it on D-Day morning. You can also use 24 small pie shells to bake the perfect tartlets for your next buffet!!
Maple syrup definitely add the perfect touch to that pie!!
So sweet sugar pie
Ingredients
- 1 9-inch deep uncooked pie crust
- 2 eggs
- 1 can sweetened condensed milk
- 1 cup maple syrup
- ½ cup walnuts or pecans, optional
Instructions
- Preheat oven to 425°
- In a medium bowl, beat eggs.
- Add sweetened condensed milk and maple syrup, stirring until smooth.
- Pour mixture into the pie crust.
- Sprinkle with nuts if desired.
- Bake at 425° for 10 minutes.
- Reduce oven temperature to 350° and continue baking for 15 to 25 minutes, until firm and golden.
- Let cool on a wire rack.
- Serve warm or cold.
Notes
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Number 8
Heavenly Fluffy Cupcakes!
One of the best make-ahead desserts!
These are the best cupcakes!
They might take a little longer to prepare…but they are worth that extra time! And because you can freeze them, you can bake them whenever you have time 🙂 These cupcakes are absolutely perfect! You can choose between chocolate or vanilla icing, both are great…and you can even use the white chocolate ganache from the Oreo cake… absolutely delicious!! Ha! ha! told you that I use that ganache everywhere!!
… just remember that the icing can’t be freeze but you can make it a few days before…just make sure that you take it out from the fridge a few hours before icing the cupcakes
Look here for tons of ideas to ice and decorate your cupcakes like a pro! 🧁
Heavenly fluffy Cupcakes
Ingredients
- 1⅓ cup all purpose flour
- ½ cup cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup butter at room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup whole milk
- ½ cup hot water
Icing
- ⅔ cup butter at room temperature
- 1⅓ cup powdered sugar, sifted
- ¼ cup cocoa powder, sifted
- ½ tsp vanilla
- 115 grams dark chocolate melted and slightly cooled
- 2 tbsp whipping cream
Instructions
- Preheat oven to 350°
- Line 12 muffin tins with paper liners
- In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside
- In a large bowl, using an electric mixer, mix the butter and sugar until the mixture is white and creamy
- Beating on a medium speed, add eggs one at a time, beating between each addition. Run spatula down sides of bowl and add vanilla
- Continue beating at low speed and add half of the dry ingredients. Add milk, continue beating and add remaining dry ingredients until mixture is smooth
- Add hot water and stir just until combined. Do not over mix so the cakes are light. The batter should be liquid
- Fill the molds ¾ of the way
- Bake for 15 to 20 minutes, until a toothpick inserted comes out clean
- Let stand for 10 minutes before removing from the pan
- Unmold and place on a wire rack, let cool completely before icing
Icing
- In a bowl, beat butter until pale and creamy ( about 2 minutes )
- Add sugar in 2 additions, beating constantly until mixture is smooth and creamy
- While continuing to beat, add vanilla, melted chocolate, and cream. Beat until creamy. Add a little powdered sugar, if necessary, to bring the icing to the desired consistency
- Frost cooled cupcakes and top with grated chocolate or any other garnishing of your choice
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Number 9
Blueberry Squares
These are the kind of dessert that you absolutely have to add to your buffet menu!
I suggest that you cut them into squares before freezing them. You’ll always have a ready-to-serve dessert in your freezer that everyone can enjoy at all times 🙂
These blueberry squares are also good with vanilla ice cream… or a spoon of white chocolate ganache. Garnish with some toasted almond slices and a few fresh blueberries for a great looking dessert, or cut them into bars for a sweet little snack! 😉
Blueberry squares
Ingredients
For blueberry sauce
- 3 cups fresh blueberries
- ½ cup sugar
- ⅓ cup orange juice
- 4 tsp cornstarch
- 1 to 2 tbsp water
For the oatmeal crunch
- 2½ cups rolled oats
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 1 cup packed brown sugar
- ¼ tsp salt
- ¼ cup sliced almonds
- 1 cup cold butter, diced
Instructions
For the blueberry filling
- In a saucepan, bring blueberries, orange juice and sugar to a boil
- Reduce heat and simmer for about 10 minutes or until blueberries are tender
- In a small bowl, combine cornstarch and water
- Stir cornstarch mixture into blueberry mixture and boil, stirring, for about 1 to 2 minutes or until thickened
- Pour into a bowl and let cool for 5 minutes.
- Cover surface of blueberry filling directly with a plastic wrap and refrigerate for 2 hours or until cool
For oatmeal crisp
- Preheat oven to 350°
- In a large bowl, combine oats, flour, whole wheat flour, brown sugar, salt, and almonds
- Add butter and process until the mixture looks like coarse crumbs
- Press half of the oat mixture into the bottom of a well-buttered 8-inch square pan
- Cover with blueberry filling and sprinkle with remaining oat mixture, pressing gently
- Bake in the center of the oven for about 45 minutes or until lightly browned
- Let cool on a wire rack
- Cut into squares
Notes
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…Already Number 10 from My Top 10 Best Make-Ahead Desserts!
Rocky Road Ice Cream Cake
That is definitely the best ice cream cake!! I absolutely love it!! So tasty and so chocolatey delicious!!
Directly from the freezer to your table, can’t be easier… and believe me, all your guests will be impressed!!
I use Oreo crumb in this version because I like the look of it, but it’s also very good with a Graham crust 🙂
Rocky Road ice cream cake
Ingredients
- 1 can sweetened condensed milk
- ½ cup cocoa powder
- 1 tsp vanilla
- ¼ cup chocolate & hazelnut spread
- 2 cups whipping cream
- ½ cup sliced almonds
- ⅓ cup chopped milk chocolate
- 1 cup mini-marshmallows
- dark and milk chocolate chunks for garnishing
- sliced toasted almonds for garnishing
- mini marshmallows for garnishing
For the Oreo crumb crust
- 1⅓ cup Oreo cookies crumb
- ⅓ cup melted butter
Instructions
For the Oreo crust
- In a bowl, mix well Oreo crumbs and melted butter
- Press onto the bottom of an 8-inch springform mold
- Refrigerate for 10 to 15 minutes
For the Rocky Road ice cream
- In a bowl, whisk condensed milk with cocoa powder, vanilla, and chocolate hazelnut spread
- In another bowl, using an electric mixer, whip cream on high speed until stiff peaks form
- Gradually add the condensed mixture to the second bowl, folding gently with a spatula
- Add almonds, milk chocolate, and mini marshmallows. Stir gently with a spatula
- Pour onto the Oreo crumb crust
- Garnish with chocolate chunks, toasted almonds, and mini marshmallows
- Freeze for at least 8 hours
- Take out from the freezer 10 minutes before serving
Notes
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These were my Top 10 best make-ahead desserts…
…But, to tell you the truth, it was really hard to choose only 10!! ha! ha!
There are SO many others that I like! So I thought I’d create a full book about make-ahead desserts… I’m working on it but I promise I’ll let you know as soon as it’s ready! 😊 It will be loaded with easy recipes and tricks to help you add that final touch to all your dinners… I just can’t wait to share it!!
***UPDATE!! The Make-Ahead Desserts Big Book is out!! Yay!!
I hope that you enjoyed that sweet break and that you found great ideas here. Maybe you were not too crazy about desserts…So I really hope that I helped you change your mind!!
Desserts are essential to any fine dinner. And they absolutely don’t have to be complicated to impress! 😊
The simplest things are often the better!!
And if you feel like baking all these desserts, well, feel free to host a party!! ha! ha!
Have a look right here to learn everything about how to plan a party!… A dessert party would be so cool! 😃 …don’t hesitate to invite me!! ha! ha!
And as always, I would love to hear from you. 🖤 Please use the box for any questions or comments.
Or even better, use that comment box to share your favorite make-ahead dessert. And please, send me the recipe!! 😉 I’m such a curious girl; I just can’t wait to try it!! … and who knows… it might be part of my next Top 50 favorite desserts!!
*If you liked this post, let your friends know! 😉 Please share it!
Talk to you soon!
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