12 Ina Garten Desserts for a Crowd

When you’re feeding a big group, the best desserts bake in a single pan, cut into lots of pieces and taste even better the next day. This collection of desserts inspired by Ina Garten covers bars, sheet cakes, cupcakes, cookies and generous fruit desserts, and every one serves 12 or more.

They travel well to potlucks, holiday buffets, birthdays and family reunions, and most can be made a day or more ahead. Choose one rich chocolate option, one fruity dessert and something easy to grab by hand, and you’ve covered every guest at the table.

1. Sheet Pan Chocolate Walnut Brownies

These sheet-pan brownies are dense and fudgy, packed with chocolate and walnuts, and a little instant coffee makes the chocolate taste even deeper. One pan yields 24 generous squares, or more if you cut them small for a buffet.

Servings: 24

Total time: 1 hour, plus cooling

Ingredients

• 1 pound (4 sticks) unsalted butter, plus more for the pan
• 1 pound semisweet chocolate, chopped
• 6 ounces unsweetened chocolate, chopped
• 6 large eggs
• 3 tablespoons instant coffee granules
• Seeds scraped from 1 vanilla bean (optional)
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour, divided, plus more for the pan
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 3 cups chopped walnuts
• 12 ounces semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Butter and flour a 12 x 18 x 1-inch sheet pan.
2. Melt the butter, chopped semisweet chocolate and unsweetened chocolate in a large heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
3. In a large bowl, stir together (don’t beat) the eggs, instant coffee, vanilla seeds, if using, and sugar. Stir in the warm chocolate mixture and let cool to room temperature.
4. Sift 1 cup of the flour with the baking powder and salt and stir into the chocolate mixture. Toss the walnuts and chocolate chips with the remaining 1/4 cup flour and fold them in.
5. Spread the batter in the pan. Bake for 20 minutes, rap the pan against the oven shelf to release air, then bake for 15 minutes more, until a toothpick in the center comes out with moist crumbs. Don’t overbake.
6. Cool completely, then refrigerate for an hour for the cleanest cuts. Cut into 24 squares. Store airtight for up to 3 days or freeze for up to 1 month.

2. Lemon Bars

A buttery shortbread crust under a tangy, silky lemon filling makes these bars the bright, refreshing counterpoint on any dessert table. The 9 x 13-inch pan cuts neatly into 24 squares, and they’re best made a day ahead.

Servings: 24

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 large eggs, at room temperature
• 2 1/2 cups sugar
• 2 tablespoons grated lemon zest (from about 4 lemons)
• 1 cup fresh lemon juice
• 2/3 cup all-purpose flour
• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C).
2. For the crust, beat the butter and sugar until combined. Add the flour and salt and mix on low until the dough comes together. Press into a 9 x 13-inch baking pan, building up a 1/2-inch edge, and chill for 15 minutes.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a rack.
4. For the filling, whisk the eggs, sugar, lemon zest, lemon juice and flour until smooth. Pour over the crust.
5. Bake for 30 to 35 minutes, until the filling is set in the center and reads 160°F (71°C). Cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Cut into 24 squares and dust with confectioners’ sugar. Store in the refrigerator for up to 3 days.

3. Coconut Cupcakes

Tender coconut cupcakes topped with a fluffy cream cheese frosting and a shaggy coat of shredded coconut look like little snowballs on a platter. They’re easy to transport and serve, with no slicing required.

Servings: 18 cupcakes

Total time: 1 hour, plus cooling

Ingredients

For the cupcakes:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 4 large eggs, at room temperature
• Seeds scraped from 1 vanilla bean
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 14 ounces sweetened shredded coconut, divided

For the frosting:

• 1 pound cream cheese, at room temperature
• 1 cup (2 sticks) unsalted butter, at room temperature
• Seeds scraped from 1/2 vanilla bean (optional)
• 4 cups confectioners’ sugar, sifted

Instructions

1. Preheat the oven to 325°F (165°C) and line 18 muffin cups with paper liners.
2. In a mixer fitted with the paddle, beat the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, then the vanilla seeds.
3. Sift together the flour, baking powder, baking soda and salt. Add to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 7 ounces of the coconut.
4. Fill the liners to the top and bake for 25 to 30 minutes, until the tops are golden and a toothpick comes out clean. Cool in the pans for 15 minutes, then on a rack until completely cool. Unfrosted cupcakes can be frozen for up to 1 month.
5. For the frosting, beat the cream cheese, butter and vanilla seeds, if using, on low until smooth. Add the confectioners’ sugar and mix until fluffy.
6. Frost the cupcakes generously and press the remaining coconut onto the frosting. Refrigerate for up to 2 days and let stand for 30 minutes before serving.

4. Pecan Squares

A buttery shortbread base is covered with a gooey honey and brown sugar caramel loaded with chopped pecans, like pecan pie in a portable bar. One pan makes 24 squares, and they keep beautifully for days.

Servings: 24

Total time: 1 hour 10 minutes, plus cooling

Ingredients

For the crust:

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 large egg
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt

For the topping:

• 1/2 cup (1 stick) unsalted butter
• 1/3 cup honey
• 1 cup packed light brown sugar
• 1 teaspoon grated orange zest
• 1/4 teaspoon kosher salt
• 3 tablespoons heavy cream
• 3 cups pecans, coarsely chopped

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper, leaving an overhang.
2. For the crust, beat the butter and sugar until creamy, beat in the egg, then add the flour and salt and mix until combined. Press evenly into the pan, prick all over with a fork and bake for 18 to 20 minutes, until lightly golden.
3. For the topping, melt the butter, honey, brown sugar, orange zest and salt in a saucepan over low heat. Bring to a boil and boil for 3 minutes, stirring. Remove from the heat and stir in the cream and pecans.
4. Spread the topping over the crust and bake for 20 to 25 minutes, until bubbling across the surface.
5. Cool completely, then chill for 1 hour for clean cuts. Lift out by the parchment and cut into 24 squares. Store airtight for up to 5 days.

5. Old-Fashioned Apple Crisp

A big 9 x 13-inch dish of cinnamon-spiced apples under a crunchy oat and brown sugar topping is about as crowd-pleasing as dessert gets. Assemble it in the morning and bake it during dinner so it comes out warm for ice cream.

Servings: 12

Total time: 1 hour 30 minutes

Ingredients

For the filling:

• 5 pounds firm apples, such as Granny Smith and Honeycrisp, peeled, cored and cut into large chunks
• 1 tablespoon grated orange zest
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• Butter, for the dish

For the topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 1 cup (2 sticks) cold unsalted butter, diced
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
2. Toss the apples with the orange and lemon zests and juices, sugar, flour, cinnamon and nutmeg. Pour into the dish.
3. For the topping, combine the flour, sugars, salt and oats. Add the butter and mix with a mixer on low or pinch with your fingers until crumbly. Scatter evenly over the apples.
4. To make ahead, cover and refrigerate the assembled crisp for up to 8 hours.
5. Bake for about 1 hour, until the top is browned and the apples are bubbling. Serve warm with vanilla ice cream. A baked crisp can also be reheated at 350°F (175°C) for 20 minutes.

6. Sour Cream Coffee Cake

A tall, tender tube cake made with sour cream hides a ribbon of cinnamon, brown sugar and walnuts inside and on top. It slices into 16 pieces and stays moist for days, so it’s ideal for brunch crowds or a dessert buffet.

Servings: 16

Total time: 1 hour 45 minutes, plus cooling

Ingredients

For the cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
• 1 1/2 cups sugar
• 3 large eggs, at room temperature
• Seeds scraped from 1 vanilla bean (optional)
• 1 1/4 cups sour cream
• 2 1/2 cups all-purpose flour, plus more for the pan
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the streusel:

• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons cold unsalted butter, diced
• 3/4 cup chopped walnuts

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon whole milk

Instructions

1. Preheat the oven to 350°F (175°C). Butter and flour a 10-inch tube pan with a removable bottom.
2. Beat the butter and sugar for 4 to 5 minutes, until light. Add the eggs one at a time, then the vanilla seeds, if using, and the sour cream. Sift the flour, baking powder, baking soda and salt and add on low speed just until combined.
3. For the streusel, mix the brown sugar, flour and cinnamon, pinch in the butter until crumbly and stir in the walnuts.
4. Spoon half the batter into the pan and sprinkle with three-quarters of the streusel. Spoon in the remaining batter, spread it evenly and sprinkle with the remaining streusel.
5. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool for 30 minutes, then remove from the pan and set streusel side up on a rack to cool completely.
6. Whisk the glaze ingredients until smooth and drizzle over the cake. Store covered for up to 3 days.

7. Carrot Sheet Cake with Cream Cheese Frosting

Moist, warmly spiced carrot cake with raisins and walnuts is baked in a 9 x 13-inch pan and topped with a thick layer of tangy cream cheese frosting. There’s no layering or stacking, just one pan that cuts into 16 squares or more.

Servings: 16

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the cake:

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 4 large eggs, at room temperature
• 2 cups all-purpose flour, plus 1 tablespoon for the fruit and nuts
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins
• 1 cup chopped walnuts
• 3 cups grated carrots (about 1 pound)

For the frosting:

• 12 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• Seeds scraped from 1/2 vanilla bean (optional)
• 1 teaspoon grated orange zest
• Pinch of kosher salt
• 3 cups confectioners’ sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch pan and line the bottom with parchment paper.
2. Beat the sugar, oil and eggs until light yellow. Sift together 2 cups flour, the cinnamon, nutmeg, baking soda and salt, and add to the wet ingredients on low speed just until combined.
3. Toss the raisins and walnuts with the remaining 1 tablespoon flour. Fold the carrots, raisins and walnuts into the batter.
4. Pour into the pan and bake for 40 to 45 minutes, until a toothpick comes out clean. Cool completely in the pan. Unfrosted cake can be wrapped and frozen for up to 1 month.
5. For the frosting, beat the cream cheese, butter, vanilla seeds, if using, orange zest and salt until smooth, then gradually beat in the confectioners’ sugar.
6. Spread the frosting over the cooled cake. Refrigerate for up to 3 days and serve slightly chilled or at cool room temperature.

8. Raspberry Crumble Bars

A buttery shortbread crust is spread with raspberry jam and fresh berries, then covered with an oat and walnut crumble made from the same dough. Sturdy enough to stack and travel, they cut into 24 bars from one 9 x 13-inch pan.

Servings: 24

Total time: 1 hour 10 minutes, plus cooling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1 1/2 cups raspberry jam
• 1 cup fresh raspberries (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 9 x 13-inch pan with parchment paper.
2. Beat the butter, sugar and vanilla seeds, if using, until light. Add the flour and salt on low speed and mix until crumbly.
3. Press two-thirds of the dough into the pan and bake for 15 minutes, until lightly golden.
4. Meanwhile, mix the remaining dough with the oats, brown sugar, cinnamon and walnuts to make the crumble.
5. Spread the jam over the warm crust, leaving a 1/2-inch border, and scatter the raspberries, if using, over the jam. Sprinkle the crumble evenly on top.
6. Bake for 25 to 30 minutes, until the topping is golden and the jam bubbles at the edges. Cool completely and cut into 24 bars. Store airtight for up to 3 days.

9. Chocolate Chunk Cookies

Big, chewy cookies loaded with chunks of good semisweet chocolate and toasted walnuts are always the first thing to disappear at a gathering. The dough can be scooped and frozen weeks ahead so you can bake fresh batches as needed.

Servings: about 36 cookies

Total time: 45 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• Seeds scraped from 1 vanilla bean (optional)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 12 ounces semisweet chocolate, cut into chunks
• 1 1/2 cups toasted walnuts, chopped
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line sheet pans with parchment paper.
2. Beat the butter and both sugars for 3 minutes, until light. Beat in the eggs one at a time, then the vanilla seeds, if using.
3. Whisk the flour, baking soda and salt and add on low speed until combined. Fold in the chocolate and walnuts.
4. Scoop 2-tablespoon mounds 2 inches apart on the pans and sprinkle with flaky salt, if using.
5. Bake for 12 to 14 minutes, until golden at the edges and soft in the centers. Cool on the pans for 5 minutes, then transfer to a rack.
6. To make ahead, freeze scooped dough balls for up to 2 months and bake from frozen, adding about 2 minutes.

10. Berry Trifle with Lemon Cream

Cubes of pound cake, juicy mixed berries and a fluffy lemon cream are layered in a big glass bowl for a dessert that looks spectacular and serves a crowd with a single spoon. It’s assembled hours ahead, so the cake has time to soak up the berry juices.

Servings: 12

Total time: 40 minutes, plus chilling

Ingredients

For the berries:

• 2 pints strawberries, hulled and sliced
• 1 pint blueberries
• 1 pint raspberries, divided
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice

For the lemon cream:

• 8 ounces mascarpone, at room temperature
• 1 cup lemon curd
• 2 cups cold heavy cream
• 1/3 cup confectioners’ sugar
• 1 teaspoon grated lemon zest

For assembly:

• 1 (16-ounce) pound cake, cut into 1-inch cubes
• Fresh mint leaves, for garnish

Instructions

1. Toss the strawberries, blueberries and half the raspberries with the sugar and lemon juice and let stand for 15 minutes to release their juices.
2. Beat the mascarpone and lemon curd until smooth. In another bowl, whip the cream with the confectioners’ sugar and lemon zest to soft-firm peaks, then fold it into the lemon mixture.
3. In a 4-quart trifle bowl, layer a third of the cake cubes, a third of the berries and their juices and a third of the lemon cream. Repeat twice.
4. Cover and refrigerate for at least 2 hours or up to 8 hours.
5. Just before serving, top with the remaining raspberries and mint leaves.

11. Strawberry Shortcakes

Tender, buttery biscuits split and piled with sweet strawberries and softly whipped cream are a crowd favorite that’s easy to set up as a serve-yourself station. Bake the biscuits in the morning and slice the berries an hour ahead.

Servings: 12

Total time: 1 hour

Ingredients

For the biscuits:

• 4 cups all-purpose flour, plus more for dusting
• 1/4 cup sugar, plus more for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 1/2 cups (3 sticks) cold unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 large egg beaten with 1 tablespoon water

For the strawberries:

• 3 pints strawberries, hulled and sliced
• 1/3 cup sugar
• 1 teaspoon grated orange zest

For the whipped cream:

• 2 cups cold heavy cream
• 3 tablespoons sugar
• Seeds scraped from 1/2 vanilla bean (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a mixer fitted with the paddle, combine the flour, sugar, baking powder and salt. Add the butter and mix on low until the pieces are the size of peas.
3. Combine the beaten eggs and cream, add to the flour mixture and mix quickly just until blended; the dough will be sticky.
4. Turn the dough onto a floured board, pat it 3/4 inch thick and cut out 12 biscuits with a 2 3/4-inch cutter, re-patting the scraps as needed. Place on the pan, brush with the egg wash and sprinkle with sugar.
5. Bake for 20 to 25 minutes, until puffed and golden. Cool on a rack. The biscuits are best baked the same day.
6. Toss the strawberries with the sugar and orange zest and let stand for 15 to 30 minutes. Whip the cream with the sugar and vanilla seeds, if using, to soft peaks.
7. Split the biscuits, spoon the berries and their juices onto the bottoms, add whipped cream and cap with the tops.

12. Peanut Butter and Jelly Bars

A soft peanut butter cookie base, a layer of raspberry jam and a crumbly topping of the same dough taste like a childhood favorite grown up. Kids and adults reach for them equally, and one 9 x 13-inch pan cuts into 24 bars.

Servings: 24

Total time: 1 hour 10 minutes, plus cooling

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
• 1 1/2 cups sugar
• Seeds scraped from 1/2 vanilla bean (optional)
• 2 large eggs, at room temperature
• 2 cups creamy peanut butter
• 3 cups all-purpose flour, plus more for the pan
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups raspberry jam
• 2/3 cup salted peanuts, coarsely chopped

Instructions

1. Preheat the oven to 350°F (175°C). Butter and flour a 9 x 13-inch baking pan.
2. Beat the butter and sugar until light. Add the vanilla seeds, if using, the eggs and the peanut butter and mix well.
3. Whisk the flour, baking powder and salt and add on low speed until combined.
4. Spread two-thirds of the dough in the pan and spread the jam over it. Drop small spoonfuls of the remaining dough over the jam, leaving some jam showing, and sprinkle with the peanuts.
5. Bake for about 45 minutes, until golden brown. Cool completely and cut into 24 bars. Store airtight for up to 3 days.