Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Orange Pound Cake (April Fool’s Day “Grilled Cheese”)


  • For the Pound Cake:
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups Zulka Morena Sugar
  • 2 Tbsp orange zest
  • 5 large eggs, lightly beaten
  • 2 3/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 8 oz sour cream
  • 2 Tbsp orange juice
  • For the Frosting:
  • 1/2 cup butter
  • 2 cups Zulka powdered sugar
  • 1 tsp orange extract or juice
  • 2-5 drops natural orange dye


Preheat oven to 3250 F. Butter and flour a standard loaf pan.

In a medium bowl, cream together the butter, sugar and orange zest until fluffy. Add the eggs in 3 parts, combining well after each addition. In a separate small bowl, combine the flour, baking soda and salt. Add flour mixture to butter mixture until just combined. Add the sour cream and orange juice and mix well.

Pour into the prepared loaf pan, smoothing the top, and bake for 1 hour or longer, until a toothpick placed in the center comes out clean. If the top starts to brown too much before the cake is done, tent with a piece of foil.

Let cool in pan for 10 minutes then remove to wire rack to cool completely.

Mix the frosting ingredients together until well combined. Add more dye if desired to reach desired color.

To assemble: Slice the pound cake into 1/2 inch slices. Spread a small amount of butter on one side and grill on a griddle or skillet until toasted looking, being careful not to burn. Let cool completely. Repeat with remaining slices. Once all are cool, cut them each in half to make the two halves of each “sandwich”. Spread about a tablespoon of frosting on a non-toasted side of the cake, spreading some to the edges to make it look like melted cheese, and then top with the other half. Repeat with remaining slices. Happy Fooling!

Try serving it with our Strawberry Soup recipe!


Coconut Pineapple Cake


  • 3 ¼ cups cake flour
  • 1 tsp salt
  • 5 tsp baking powder
  • 2 1/2 cups Zulka Morena Sugar
  • 2 sticks butter, room temperature, unsalted
  • 4 eggs
  • 1 ¾ cups whole milk
  • 2 tsp vanilla extract
  • 1 cup flaked coconut
  • For the Pineapple Filling:
  • 1 stick butter
  • 1 cup Zulka Morena Sugar
  • 1 ½ Tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups drained, crushed pineapple, juice reserved
  • For the frosting:
  • 1 stick butter, room temperature
  • 4 cups Zulka Powdered sugar
  • 1 tsp vanilla extract
  • 2-3 Tbsp pineapple juice, more if needed
  • 1 ½ cup toasted coconut


Preheat oven to 350 degrees F. Grease and flour 3 9-inch cake pans and set aside.

Sift flour, salt, and baking powder 3 times and set aside. In a mixer, blend butter and sugar for about 5 minutes until creamy.  Add eggs one at a time, mixing 15 seconds between each egg. Mix vanilla and milk together and in 3 batches add milk and then flour mixture, ending with flour mixture.  Add coconut to last batch of flour mixture tossing well, then add to mixer. Beat for 20 seconds between each batch of flour/milk addition. Divide mixture between cake pans and bake for 30-40 minutes until cake is done, use a wooden skewer to check for doneness after 30 minutes.

Prepare pineapple filling by adding all ingredients to a pan except the butter, whisk well, then add butter and bring mixture to a boil. Reduce heat and simmer for 5 minutes, then remove from heat and allow to cool.

To prepare frosting, mix butter and sugar together until creamy, add vanilla and enough pineapple juice make the mixture easily spreadable.

In a pan, add coconut and toast over medium heat, stirring constantly for about 2 minutes or until coconut begins to brown. Remove from pan and cool completely.

To assemble cake: Place one cake on cake platter, top with half the pineapple filling, place second cake on top and top with remaining pineapple filling. Frost cake completely with pineapple butter cream and top with toasted coconut. Enjoy!

Recipe by: Creole Contessa

Chocolate Chip Mint Cupcakes


  • For the Cupcakes:
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/2 tsp sea salt
  • 4 Tbsp unsalted butter, room temperature
  • 3/4 cup Zulka Morena Sugar
  • 1/4 cup Zulka Brown Sugar
  • 4 oz dark or semi-sweet chocolate, melted and slightly cooled
  • 2 large eggs plus 2 egg yolks
  • 1/2 cup sunflower or grape seed oil
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp mint extract
  • 1/3 cup full fat sour cream or greek yogurt
  • 1/4 cup milk
  • 1 1/2 cups mini chocolate chips, divided
  • For the Frosting:
  • 6 oz full fat cream cheese, room temperature
  • 10 Tbsp butter, room temperature
  • 1/4 tsp sea salt
  • 4 cups Zulka powdered sugar, sifted
  • 1/2-1 tsp mint extract (use more for a stronger flavor)
  • 6-10 drops green food coloring


Makes 18 cupcakes

Preheat oven to 3500 F. Prepare muffin tins with 18 cupcake liners.

In a small bowl combine the flour, baking soda, cocoa powder and salt, whisking well to combine. Set aside.

In a large bowl, use an electric or stand mixer to mix the butter and sugars until light and fluffy, about 2-3 minutes. Add the eggs and yolks one at a time, mixing well after each addition. Add the melted and cooled chocolate, mixing well until fully combined. Then add the oil and extracts and mix again, stopping to scrape down the sides when needed. Add the sour cream and then the flour mixture and mix slowly until just combined. Then add the milk and mix for another 20 seconds. Fold in 1 cup of the mini chocolate chips.

Fill the cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until the tops of the cupcakes bounce back slightly when lightly pressed. Let cool in the pan for 3 minutes then carefully remove to a wire rack to cool completely before frosting.

To make the frosting:

In a large bowl, use an electric mixer to blend the cream cheese, butter and salt until lightened and fluffy.  Add the powdered sugar 1/2 cup at a time, mixing well in between each addition. Once all the powdered sugar is mixed in add the extract and food coloring, starting with small amounts until you reach the desired flavor and color. It will darken more as it sits. Frost the tops of each cupcake using either a spatula or a frosting bag fitted with an open star tip, and sprinkle the remaining mini chocolate chips on top. Serve at room temperature.

Mini Sweet Potato Cupcakes


  • Cupcakes:
  • ½ cup oat flour
  • 6 Tbsp all-purpose flour
  • 6 Tbsp Zulka Morena sugar
  • ½ tsp baking soda
  • 2 Tbsp unsalted butter, room temperature
  • 1 egg white
  • ¼ cup cooked sweet potato
  • ¼ tsp pure vanilla extract
  • 2 Tbsp milk
  • Frosting:
  • ¼ cup Zulka powdered sugar
  • 3 Tbsp cream cheese, room temperature
  • 1/8 tsp ground cloves
  • 2 Tbsp dried cranberries, optional


Heat oven to 3500 F. Line two 12 cup mini muffin pans with mini muffin cups.

In a medium bowl, combine flours and baking soda. In a large bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla and beat on low until well combined. Add flour mixture and milk and beat on low until just combined. Do not overmix.

Fill muffin cups 2/3 full. Bake 15 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes in pans, then remove from pans and cool completely.

In a small bowl, beat powdered sugar, cream cheese and spices until smooth. Frost cupcakes and garnish with cranberries.

Mango Cheesecake


  • Crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup Zulka Morena sugar
  • 6 Tbsp unsalted butter, melted
  • Mango Cheesecake Filling:
  • 3 large ripe mangos, peeled, pitted and coarsely chopped
  • 24 oz cream cheese, room temperature
  • 1 ¼ cups Zulka Morena sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs


Preheat oven to 3250 F. Lightly butter a 9-inch springform pan. Stir cracker crumbs and sugar in a medium bowl until well mixed. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto the bottom of the prepared pan. Bake for about 12 minutes until set. Cool completely.

Purée mangoes in a food processor until smooth. Set aside mango puree (should be about 2 cups). In a large bowl, use an electric mixer to beat cream cheese, sugar, and vanilla until smooth. Add eggs 1 at a time, beating well after each addition. Add 2 cups mango puree and beat until well blended.

Pour mixture over crust in pan. Bake for 1 hour and 25 minutes, or until set and slightly golden around edges.

Cool cake for 1 hour and refrigerate uncovered overnight. Run a small knife around the sides of the pan to loosen. Remove pan sides. Transfer cake to a platter. Cut into wedges and serve with sliced mangos.


Natural, Pure, Cane Sugar