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Our favorite childhood dessert is taken to a whole new level in a delicious ice cream cake from Julia Hampton of the baking blog Sprinkled With Jules. Hampton is currently attending Merced College in Merced, California, and working as a part-time baker at Cafe La Mo nearby. Her blog is a great place for first-time bakers to learn tips and recipes, from how to make the perfect scone, to how to scallop frost a cake, how to make vegan meringues. This brings us to how her stunning ice cream cake came to life.

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Today’s cake is a gorgeous green tea-infused dessert that’s not only delicious but a breeze to make. From start to finish it takes less than 20 minutes to assemble and calls for only three ingredients — matcha powder, whipped cream, and Nabisco’s Famous Chocolate Wafers. The dessert is a riff of the famous chocolate refrigerator roll, also known as an icebox cake. It comes from I am a food blog’s Stephanie Le in Vancouver. The miniature cake is an example of what Le does best — taking an old favorite, adding her own spin with inviting ingredients, and capturing it all with beautiful, lush photos. It’s no wonder Saveur named her online recipe journal Best Blog of the Year in 2014.

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We found today’s cake on Zoe Bakes. It’s run by Zoë François, and, well, she knows how to bake!

François has authored two best-selling bread books, The New Artisan Bread in Five Minutes a Day and Artisan Pizza and Flatbread in Five Minutes a Day, she’s a graduate of New York’s Culinary Institute of America, and she has worked as a pastry chef in one of Minneapolis’s finest restaurants, Tilia. She now teaches baking all over the country.

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This mug cake embodies everything a chocolate cake should be — dark, decadent and so rich, the only way to wash it down is with a cold glass of milk. What makes this one a step above all others it only takes 30 minutes from start to finish and is the perfect amount for two. This tiny treat comes from Sarah Fennel from Ann Arbor, Mich., who runs the baking blog Broma Bakery, which she started in college after becoming homesick for her mother’s cookies.

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Today’s cake is a go-big-or-go-home kind of a cake from Butter and Brioche’s Thalia Ho, who we just can’t get enough of her gorgeous creations. For this German dessert, she soaks cherries in a kirsh liqueur until they’re plump with booze. She then nestles them between layers of dark chocolate cake and billowy mascarpone frosting.