Easy Cake Recipes

Champagne Cake Recipe

Paul — Thu, 12 Aug 2010 20:23:52 +0000

Get wild and a bit tipsy with this mouth-watering cake deliciously made with champagne. This recipe yields 1- 10 inch round cake.

Champagne Cake

Ingredients

3/4 cup champagne
3 teaspoons baking powder
2 3/4 cups all-purpose flour
6 egg whites
1 1/2 cups white sugar
2/3 cup butter
1 teaspoon salt

Directions

First, preheat oven to 350 degrees F (175 degrees C), and then butter a 10 inch round cake pan.
Next, in a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
And then, in a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
Lastly, bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Champagne Cake is ready to serve!

ENJOY!

Vegan Cupcakes

Paul — Mon, 09 Aug 2010 20:24:15 +0000

This is an easy to make cake recipe that vegetarians will surely love! Enjoy the sweetness of assorted and healthy ingredients in one mouth-watering cake recipe! This recipe yields 18 cupcakes.

Vegan Cupcake

Ingredients

1 tablespoon apple cider vinegar
1 1/4 teaspoons vanilla extract
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups almond milk
1/2 cup coconut oil, warmed until liquid
1 cup white sugar
2 cups all-purpose flour
1/2 teaspoon salt

Directions

First, preheat oven to 350 degrees F (175 degrees C), and then grease two 12 cup muffin pans or line with 18 paper baking cups.
Meanwhile, measure the apple cider vinegar into a 2 cup measuring cup. After that, fill with almond milk to make 1 1/2 cups and let it stand until curdled, about 5 minutes.
Next, in a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. And then, in a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
After that, bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes.
Lastly, cool in the pan set over a wire rack. When cooled, arrange the cupcakes on a serving platter. Frost with desired frosting.
Vegan Cupcakes are now ready to serve!

ENJOY!

Chocolate Cake Recipe

Paul — Fri, 23 Jul 2010 17:11:37 +0000

If you want chocolate, and more chocolate… this recipe is for you! This chocolate cake brings out the deliciousness of dark and rich chocolate in one mouth-watering cake. This recipe yields 1- 10 inch Bundt pan.

Chocolate Cavity Maker Cake

Ingredients

1 (3.9 ounce) package instant chocolate pudding mix
1 (18.25 ounce) package dark chocolate cake mix
2 cups semisweet chocolate chips
1 (16 ounce) container sour cream
1/2 cup coffee flavored liqueur
3 eggs
1/3 cup vegetable oil

Directions

First, preheat oven to 350 degrees F (175 degrees C), and grease and flour a 10 inch Bundt pan.
Next, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur in a large bowl. And then, beat until ingredients are well blended.
Meanwhile, fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
Lastly, bake in preheated oven for 1 hour, or until cake springs back when lightly tapped, and cool 10 minutes in pan, then turn out and cool completely on wire rack.
Chocolate Cavity Maker Cake is ready to serve!

ENJOY!

Peanut Butter Fudge Cake Recipe

Paul — Tue, 20 Jul 2010 16:27:49 +0000

A fudgy, chocolaty and very delicious cake recipe blended with creamy peanut butter. This recipe yields 1- 13×9 inch sheet cake.

Peanut Butter Fudge Cake

Ingredients

1/4 cup unsweetened cocoa powder
1 1/2 cups creamy peanut butter
1/2 cup unsweetened cocoa powder
4 cups sifted confectioners’ sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups white sugar
1/3 cup buttermilk
1 cup butter
1/2 cup butter
2 eggs, beaten

Directions

First, combine flour, white sugar, and baking soda in a large mixing bowl; set aside.
Next, melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. And then, stir in buttermilk, and eggs until well blended. After that, cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.
And then, Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack.
Meanwhile, carefully spread peanut butter over warm cake. Cool completely.
To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan, and then bring to a boil over medium heat, stirring constantly. After that, pour over confectioners’ sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
Peanut Butter Fudge Cake is ready to serve!

ENJOY!

Struffoli (Italian Honey Cake)

Paul — Wed, 14 Jul 2010 16:54:47 +0000

This is a traditional Italian honey cake best served during holidays and family gatherings! This recipe yields 10- 11 servings.

Struffoli

Ingredients

10 large eggs
16 ounces honey
1 cup margarine
4 cups flour, sifted
1/4 teaspoon salt
2 cups water
Optional decorations such as: sprinkles, silver balls, candied fruits, toasted pine nuts, or anything else you like!

Directions

First, pre-heat the oven to 350°F, and then rease two baking sheets or line them with parchment paper.
Next, place water, margarine and salt in a large saucepan and bring to a boil. After that, remove from heat and let stand as the margarine melts in the hot water. Stir in the flour and mix well. Return the saucepan to medium heat, stirring constantly, until the mixture starts to form a ball and pull away from the sides of the pan. This should take about 1 minute. Remove from the heat and let it cool in the pot.
After that, add the eggs to the mixture, one at a time, and beat using an electric mixture or a wooden spoon (the beating has to be vigorous to fully incorporate the eggs). When all the eggs are incorporated, put the mixture into a pastry bag and pipe tiny balls onto the pastry sheets; the balls should be the size of marbles, or just a little bigger. If you do not have a pastry bag, you can put the dough in a sealable plastic bag and cut out one corner’s tip and pipe them out that way (just make sure that your dough is cool!).
Meanwhile, bake for about 25 minutes, or until lightly browned. Remove the balls from the oven and let cool on wire racks.
And then, in a large saucepan, heat the honey until it boils. Let it boil for 5 minutes, but don’t leave the stove and be careful that it does not boil over.
Next, if it starts to boil up, lower the heat. Dip the puffs in the honey. You can throw 10-12 balls in at once. Make sure they are evenly coated in honey, then scoop them out with a slotted spoon and put them onto a plate.
Lastly, once all of the balls have been dipped and removed, you can wet your hands and start working on your artistic side. Take the balls and form them into a mound or a wreath on another clean plate. Then finish off the masterpiece with some decorative touches like sprinkles or candied fruit.
Struffoli is ready to serve!

ENJOY!

Coconut-Lime Cheesecake with Mango Coulis

Paul — Mon, 12 Jul 2010 16:22:32 +0000

This a perfect cake for summer as it brings out the tropical ingredients like fresh mango, coconut and lime. This recipe yields 1- 9 inch cheesecake.

Coconut-Lime Cheesecake with Mango Coulis

Ingredients

3/4 cup crushed gingersnap cookies
3/4 cup sweetened flaked coconut
3 tablespoons melted butter

2 cups cubed fresh mango
2 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon coconut extract
2 eggs
1 (10 ounce) can sweetened condensed milk

Directions

First, preheat oven to 325 degrees F (165 degrees C), and then lightly grease a 9-inch springform pan.
Next, combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan.
After that, bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool. And then, reduce oven heat to 300 degrees F (150 degrees C).
Meanwhile, beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary.
Next, pour about half of the cream cheese batter into a separate bowl, and then stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer.
Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer.
And then, bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled.
Lastly, prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Coconut-Lime Cheesecake with Mango Coulis is ready to serve!

ENJOY!

Banana Cheesecake with Caramel Sauce

Paul — Fri, 09 Jul 2010 14:42:59 +0000

A very easy and fancy semi sweetened cheesecake blended with fresh mashed bananas and dazzled with delicious caramel sauce! This recipe yields 10- 11 servings.

Banana Cheesecake with Caramel Sauce

Ingredients

1 banana, sliced
1/2 cup mashed banana
1 (14 ounce) package individually wrapped caramels, unwrapped
2 cups graham cracker crumbs
3 (8 ounce) packages cream cheese, softened
3 eggs
1 (12 fluid ounce) can evaporated milk
1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup margarine, melted
3/4 cup white sugar

Directions

First, preheat the oven to 350 degrees F (175 degrees C).
Next, in a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9×13 inch baking dish.
And then, in another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.
Meanwhile, bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.
Lastly, combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.
Banana Cheesecake with Caramel Sauce is ready to serve!

ENJOY!

Chocolate Torte

Paul — Thu, 01 Jul 2010 16:33:18 +0000

An elegant cake recipe with four layer dark chocolate cake blended with delicious cream cheese and frosting! This recipe yields 2-9 inch round pans.

Chocolate Torte

Ingredients

1 (8 ounce) package cream cheese
1 (18.25 ounce) package dark chocolate cake mix
1 (1 ounce) square unsweetened chocolate
1 cup heavy whipping cream
1 teaspoon vanilla extract
2/3 cup packed brown sugar

Directions

First, prepare and bake chocolate cake as directed on package, and then bake in 2 – 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
Next, combine cream cheese, brown sugar and vanilla in a large bowl. Beat until soft.
And then, In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
Meanwhile, place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top.
Lastly, refrigerate for 6 hours before serving.
Chocolate Torte is ready to serve!

ENJOY!

Devil’s Food Cake

Paul — Tue, 29 Jun 2010 13:30:17 +0000

Get naughty with this tempting cake recipe that brings out the real taste of chocolate which is great when frosted with fudge buttercream. This recipe yields 1- 9×13 inch cake.

Devil's Food Cake

Ingredients

3 (1 ounce) squares unsweetened chocolate
1 teaspoon distilled white vinegar
2 eggs
1/2 cup butter
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour
2 cups white sugar
1/4 cup milk
1/4 teaspoon salt
1 cup water

Directions

First, preheat oven to 350 degrees F (175 degrees C), and then lightly grease and flour one 9×13 inch pan or two 9 inch round pans.
Next, in a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
And then, cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don’t end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
After that, mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
Next, mix together the vinegar and the milk and stir into the chocolate batter, and then pour into prepared pan(s).
Lastly, bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Devil’s Food Cake is ready to serve!

ENJOY!

Beat and Bake Orange Cake

Paul — Wed, 23 Jun 2010 15:51:11 +0000

A quick and easy cake recipe juiced with delicious grated orange zest! This recipe yields 2- 8 inch round pans.

Beat and Bake Orange Cake

Ingredients

1/2 cup orange juice
1 1/2 teaspoons grated orange zest
1 teaspoon grated orange zest
3 eggs, beaten
2 cups all-purpose flour
3 teaspoons baking powder
1/2 cup milk
1 1/2 cups white sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
2 cups confectioners’ sugar
6 tablespoons butter, softened
1/2 teaspoon salt
1/2 cup vegetable oil

Directions

First, preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.
Next, sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Meanwhile, divide batter into 2 – 8 inch pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Additionally, to make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners’ sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Beat and Bake Orange Cake is ready to serve!

ENJOY!