8 Father's Day Desserts Dad Will Love | Kidadl


8 Father's Day Desserts Dad Will Love

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With Father's Day coming up, we wanted to make sure you were prepared with some delicious Father's Day cake and dessert recipes the man of the moment won't be able to resist. We've put together a list of drool-worthy recipes that you can make at home with your little ones to add that extra special bit of love into your celebrations.

These sweet treats make great gifts for dads, and are sure to become family favourites. We've kept the recipes easy for kids to join in with for a Father's Day treat for the books!

Oven Baked Treacle Sponge

A classic British pud, dad won't be able to resist the sticky treacle sauce with this hug in a bowl.

Difficulty: Easy

Time: 1 hour

Serves: 8


175g butter, softened

275g golden syrup

100g golden caster sugar

2 lemons, zested and juiced

1 tsp vanilla extract

2 large eggs

1 tsp baking powder

225g self raising flour

150ml double cream

25g custard powder


1. Heat your oven to 180C/fan 160C/gas mark 4. Butter a 1.5 litre baking dish and place into a roasting tin.

2. Mix 75g golden syrup with the butter, sugar, lemon zest and vanilla until fluffy. Add eggs, and fold in the remaining dry ingredients, and 1tsp of lemon juice and 100ml of cream. Spoon mixture into the baking dish, and pour boiling water into the outer tin until it is halfway up the baking dish. Bake for 30-35 mins.

3. While your cake sponge is baking, mix together the remaining golden syrup, cream, lemon juice and a pinch of salt.

4. As soon as it comes out of the oven, poke your sponge all over with a toothpick, and pour over the syrup mixture.

5. Cover with foil and leave for 15 minutes before serving your cake with ice cream.

Rights Reserved: Olive Magazine

Cookies and Cream Icebox Cake

Perfect for a hot summer's day, this bake-free dessert recipe offers layers upon layers of creamy filling and biscuits that are sure to delight. Sort of like a cheesecake but with lots of layers of biscuit, we bet this easy recipe will be a family favourite.

Difficulty: Easy

Time: 20 mins prep, 2 hours in the fridge

Serves: 10 - 12


400 g Mascarpone

1 tsp Vanilla Extract

50 g Chocolate flavoured icing sugar, sieved (or10g cocoa powder and 40g normal icing sugar)

500 ml Double cream

50 Oreos, save 5 for decoration


1. Mix together the icing sugar, vanilla extract and mascarpone

2. Add the double cream slowly and mix, until it gets to a spreadable consistency.

3. Line the base of a 20cm spring form cake tin with oreos until the bottom is covered.

4. Spread a quarter of the filling on top of the biscuits, making sure it fills between the cracks.

5. Layer biscuits on top of the filling, and repeat spreading more filling, about two more times until you run out of filling.

6. Decorate the top with 5 oreos.

7. Keep in the fridge for 2-3 hours before serving. 

Rights Reserved: Clandestine Cake Club

Salted Chocolate Hazelnut Brownies

You just can't beat a hot brownie with ice cream and caramel sauce. This salted chocolate version makes the classic dessert recipe even more exciting.

Difficulty: Easy

Time: 20 mins prep, 35 mins cooking

Serves:  9 - 12 Squares


100g salted butter

200g 70% dark chocolate (broken into chunks)

150g chocolate hazelnut spread

3 eggs

150g plain flour

100g toasted pecans, chopped

ice cream and caramel sauce to serve


1. Heat oven to 180C/160C fan/gas mark 4. Butter a 20cm square tin and line.

2. Melt the butter, chocolate and chocolate spread in a bowl over a pan of simmering water and set aside.

3. Use an electric whisk to beat the eggs and sugar for 5 mins. Pour in the chocolate and combine. Sift in the flour and fold in, then add most of the pecans and put the mixture in the tin. Decorate with the remaining pecans and pinch of salt.

4. Bake for 30-35 mins so the centre is still gooey. Cut into squares and serve with ice cream and caramel sauce. 

Rights Reserved: BBC Good Food

Creamy Key Lime Pie

Bring the zing to your celebrations with this classic American recipe. Key lime pie is a great summer treat everyone will love.  

Difficulty: Quite Easy

Time: 30 mins

Serves: 10


250g Digestive biscuits

85g margarine (melted)

1 398g can Carnation Condensed Milk

Grated zest and juice of 5 limes

300ml Double cream

85g Half fat crème fraîche

Finely grated zest and juice of 5 large limes


1. Mix the melted margarine in a bowl with crushed digestive biscuits.

2. Press into the base and sides of a spring form cake tin to form the crust of the pie. Chill your pie crust in the fridge for 10 minutes.

3. Whisk together cream and condensed milk, add the lime juice and zest and pour onto your pie base.

4. Chill your key lime pie in the fridge and decorate with crème fraîche and more grated lime zest. 

Rights Reserved: Carnation

10-Minute Fridge Cake

This simple crowd pleasing recipe will be a sure winner on father's day, and you can bet dad will be sneaking back to the fridge for more when no one's looking.

Difficulty: Very Easy

Time: 20 mins

Serves: 12


125g Butter (unsalted)

400g Milk or Plain Chocolate, chopped

2 tbsp Golden syrup

250g Digestive biscuits (lightly crushed)

135g Maltesers


1. Line a square baking tin with baking paper

2. Melt the butter in a pan over a low heat. Add the golden syrup and chocolate and melt while stirring.

3. Take your pan off the heat, and stir in the Maltesers and digestive biscuits. Pour your mix into the baking tin and press down with a spoon to make it level.

4. Cover with baking paper, and put in the fridge for 2 - 3 hours. 

Rights Reserved: Baking Mad

No Bake Cheesecake

No baking required with this easy cheesecake recipe, which makes it a great one for younger kids to take charge on in the kitchen. Decorate with lots of fresh summer fruits for dads that aren't into a chocolatey pud.

Difficulty: Easy

Time: 2 hours

Serves: 8


75g digestive biscuits, crushed

75g shortbread, crushed

3 tablespoons butter, melted

200g cream cheese

8 1/2 tbsp caster sugar

2 tbsp lemon juice

120ml cream, whipped

sliced fresh strawberries or other fruit (optional)


1. To make the cheesecake base, mix your two types of biscuit crumbs with the melted butter and 3 1/2tbsp sugar.

2. Press the mixture into a 18cm spring form tin and pop into the fridge.

3. Mix the rest of the sugar with the cream cheese and lemon juice. Fold in whipped cream and spread over the base.

4. Freeze for 1 hour covered in foil.

5. Top with fresh fruit for serving.

Rights Reserved: Allrecipes

3-Ingredient Chocolate Mousse

You'll only need three ingredients to make this delicious mousse recipe, which makes it a great simple option for little ones who want to make something special. Garnish with some fresh berries for extra oomph.

Difficulty: Easy

Time: 10 minutes plus 2 - 3 hours of chilling

Serves: 2


2 Eggs

100g dark chocolate

20g caster sugar


1. Separate your egg whites and yolks by cracking them in two and pouring the egg from one shell to another over a bowl until there is only yolk left.

2. Whip the egg whites until they form soft peaks, and then add the sugar.

3. Melt the chocolate, and add the egg yolks, stirring them in really quickly.

4. Fold the whipped egg whites into the chocolate until you can't see lumps of chocolate.

5. Pour your dessert into serving dishes and chill in the fridge. 

Rights Reserved: Cooking with My Kids

Salted Caramel Peanut Butter Billionaire's Shortbread

This peanut butter twist on classic billionaire's shortbread recipe is sure to be a winner that dads will love.

Difficulty: Quite Tricky

Time: 45 minutes prep, 55 minutes cooking

Serves: 15 big slices


Biscuit Base

225g butter (plus a little more for greasing)

140g Unsalted Peanuts, toasted and cooled

225g Plain Flour

50g Cornflour

85g Golden Caster Sugar

Peanut Butter Layer

140g Butter

225g Smooth Peanut Butter

140g Icing Sugar

Salted Caramel layer

2 297g cans of Carnation caramel

1 1/2 tsp flaky sea salt or 1/2 tsp fine sea salt

Chocolate Toffee Topping

3x 100g bars dark chocolate

140g soft dairy toffee

3tbsp milk

1/2 tsp sea salt


1. Heat oven to 180C/160C fan/gas mark 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment

2. Pop all the ingredients for the base in the food processor and blitz together, and press into the bottom of your cake tin. Bake for 25 mins and set aside to cool.

3. For the peanut butter layer, melt the butter and peanut butter in a pan and mix together. Sieve the icing sugar into a bowl, then stir in the hot mixture. Pour onto your base layer, and pop in the fridge for 2 hours to set.

4. For the caramel layer, boil caramel and salt in a pan and simmer for 3-5 mins, whisking continuously. Leave for 20 mins to cool, then pour over peanut butter layer.

5. Melt the chocolate, and in a separate pan, mix the milk and toffees until they mix together.

6. Pour the chocolate over your shortbread slices, and drizzle the toffee with a spoon for decoration. Sprinkle with sea salt and you're done!

Rights Reserved: BBC Good Food

If you've caught the baking bug, try some of these great treats to make with toddlers or decorate some fairy cakes with your kids.

Kidadl Team
Written By
Emily Lawler

<p>As a nurse and self-proclaimed foodie, Emily started Mama Needs a Mimosa blog when her son Max was just 10 weeks old. Her mission was to find family-friendly places to eat without sacrificing quality. Mama Needs A Mimosa now recommends delicious restaurants across the UK and hosts meet-ups for foodie parents and their kids. Emily's Instagram feed is sure to make you drool over the delectable dishes she finds.</p>

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