Recipes About Cakes
1. Classic Vanilla Cake
A classic vanilla cake is a versatile and timeless dessert that everyone loves. To make this delicious cake, you will need:
– 2½ cups of all-purpose flour
– 1¾ cups of granulated sugar
– 3½ teaspoons of baking powder
– 1 teaspoon of salt
– 1 cup of unsalted butter, softened
– 1 cup of milk
– 2 teaspoons of vanilla extract
– 4 large eggs
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Then, add the butter, milk, and vanilla extract, and mix until well combined. Next, add the eggs one at a time, beating well after each addition. Divide the batter evenly between the prepared pans and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Moist Chocolate Cake
A moist chocolate cake is a chocolate lover’s dream come true. Here’s what you’ll need for this indulgent treat:
– 2 cups of all-purpose flour
– 2 cups of granulated sugar
– ¾ cup of unsweetened cocoa powder
– 1½ teaspoons of baking powder
– 1½ teaspoons of baking soda
– 1 teaspoon of salt
– 1 cup of milk
– ½ cup of vegetable oil
– 2 large eggs
– 2 teaspoons of vanilla extract
– 1 cup of boiling water
Preheat your oven to 350°F (175°C) and prepare two 9-inch cake pans. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the milk, vegetable oil, eggs, and vanilla extract, and mix until smooth. Stir in the boiling water, which will thin the batter. Pour the batter evenly into the prepared pans and bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them to cool completely on a wire rack.
3. Red Velvet Cake with Cream Cheese Frosting
Red velvet cake is a crowd-pleaser, and when paired with cream cheese frosting, it becomes an irresistible dessert. Gather these ingredients for this delightful cake:
– 2½ cups of all-purpose flour
– 1½ cups of granulated sugar
– 1 teaspoon of baking soda
– 1 teaspoon of baking powder
– 1 teaspoon of salt
– 2 tablespoons of unsweetened cocoa powder
– 1½ cups of vegetable oil
– 1 cup of buttermilk
– 2 large eggs
– 2 tablespoons of red food coloring
– 1 teaspoon of vanilla extract
For the cream cheese frosting:
– 16 ounces of cream cheese, softened
– ½ cup of unsalted butter, softened
– 4 cups of powdered sugar
– 1 teaspoon of vanilla extract
In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. In a separate bowl, mix the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Divide the batter evenly between three greased and floured 9-inch cake pans. Bake at 350°F (175°C) for approximately 25 to 30 minutes or until a toothpick inserted into the center comes out clean. For the cream cheese frosting, beat the cream cheese, butter, powdered sugar, and vanilla extract until creamy. Frost the cooled cake layers, stacking them on top of each other. Finish by applying frosting to the sides and top of the cake.
4. Lemon Blueberry Pound Cake
A tangy and fruity twist on a traditional pound cake, this lemon blueberry pound cake is perfect for any occasion. Here’s what you’ll need:
– 2½ cups of all-purpose flour
– 1 teaspoon of baking powder
– ½ teaspoon of salt
– 1 cup of unsalted butter, softened
– 2 cups of granulated sugar
– 4 large eggs
– 2 teaspoons of vanilla extract
– 1 cup of sour cream
– Zest and juice of 2 lemons
– 1½ cups of fresh blueberries
Preheat your oven to 350°F (175°C) and grease and flour a 10-inch tube or bundt pan. In a bowl, whisk together the flour, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for approximately 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
5. Carrot Cake with Cream Cheese Frosting
Carrot cake is a classic choice, and the cream cheese frosting takes it to a whole new level of deliciousness. Here’s what you’ll need:
– 2 cups of all-purpose flour
– 2 cups of granulated sugar
– 1½ teaspoons of baking powder
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground nutmeg
– ½ teaspoon of ground ginger
– ½ cup of vegetable oil
– 4 large eggs
– 2 cups of grated carrots
– 1 can (8 ounces) of crushed pineapple, drained
– ½ cup of chopped walnuts (optional)
For the cream cheese frosting:
– 16 ounces of cream cheese, softened
– ½ cup of unsalted butter, softened
– 4 cups of powdered sugar
– 1 teaspoon of vanilla extract
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add the vegetable oil, eggs, grated carrots, crushed pineapple, and chopped walnuts (if desired) to the dry ingredients and mix until well combined. Divide the batter evenly between the prepared pans and bake for approximately 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. For the cream cheese frosting, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cake layers and enjoy!
6. Strawberry Shortcake
A light and refreshing dessert, strawberry shortcake is perfect for spring and summer gatherings. Here’s what you’ll need:
– 2 cups of all-purpose flour
– ¼ cup of granulated sugar
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– ½ cup of unsalted butter, cold and cubed
– ¾ cup of milk
– 1 teaspoon of vanilla extract
– 4 cups of fresh strawberries, hulled and sliced
– ¼ cup of granulated sugar
– Whipped cream, for serving
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, mix together the milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Drop spoonfuls of the dough onto a greased baking sheet and bake at 425°F (220°C) for approximately 12 to 15 minutes or until golden brown. While the shortcakes are cooling, combine the sliced strawberries and sugar in a bowl. Let the strawberries macerate for at least 30 minutes to release their juices.