Recipes for cake
Chocolate Praline Layer Cake Recipe
Chocolate Praline Layer Cake Ingredients
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Chocolate Praline Layer Cake Recipe
1/2 cup butter
- 1/4 cup heavy whipping cream
- 1 cup packed brown sugar
- 3/4 cup chopped pecans
- 1 (125 ounce) package devil’s food cake mix with pudding
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 3/4 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
How to make Chocolate Praline Layer Cake
- Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
- In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
- Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
- In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners’ sugar and vanilla extract. Beat until stiff peaks form.
- To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.
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Chocolate Praline Layer Cake is ready to serve.
Serve: 24
Zucchini Chocolate Cake Recipe
Zucchini Chocolate Cake Ingredients
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Zucchini Chocolate Cake Recipe
1/2 cup butter or margarine, softened
- 1 1/2 cups sugar
- 3 eggs
- 1/2 cup vegetable oil
- 3 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 2 cups shredded zucchini
- 1 cup chopped walnuts
- 1/2 cup semisweet chocolate chips
How to make Zucchini Chocolate Cake
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
- Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Zucchini Chocolate Cake is ready to serve.
Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min
Serve: 12
Seedy Lemon Cake Recipe
Seedy Lemon Cake Ingredients:
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Seedy Lemon Cake Recipe
Sugar – 1 1/2 cups
- Grated Peel of 2 Lemons
- Sunflower Oil – 1 cup
- Eggs – 6
- All Purpose Flour – 1 2/3 cups + 1 tblsp, divided
- Baking Powder – 2 tsp
- Sunflower Kernels – 1/2 cup
For Garnishing:
- Lemon Zest
- Whipped Cream
How to make Seedy Lemon Cake
- Preheat oven to 300F.
- Grease and flour 2 loaf pans.
- Beat together sugar, lemon peel and oil in large bowl.
- Add eggs, one at a time, beating well after each addition.
- Add 1 2/3 cups of the flour, baking powder and salt.
- Mix well.
- Combine the remaining 1 tblsp flour and the sunflower kernels.
- Toss lightly.
- Stir into batter.
- Pour evenly into prepared pans.
- 1 Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- 1 Cool loaves in pans on wire racks for 10 minutes.
- 1 Loosen edges and remove to racks to cool completely.
- 1 Garnish as desired.
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Seedy Lemon Cake is ready to serve.
Eggless Rich Chocolate Cake Recipe
Eggless Rich Chocolate Cake Ingredients
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Eggless Rich Chocolate Cake Recipe
1 tablespoon plus 1/2 cup baking cocoa, divided
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 cups cold brewed coffee
- 1/3 cup canola oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/2 teaspoon shortening
How to make Eggless Rich Chocolate Cake
- Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.
- Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
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Eggless Rich Chocolate Cake is ready to serve.
14 Servings
Prep: 15 min. Bake: 40 min. + cooling
Hot Milk Cake Recipe
Hot Milk Cake Ingredients
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Hot Milk Cake Recipe
1/4 lb. butter
- 1 c. milk
- 4 lg. eggs
- 2 c. sugar
- 2 c. all purpose flour
- 2 tsp. vanilla shopping list
- 1 tsp. salt
- 2 tsp. baking powder
How to make Hot Milk Cake
- Preheat oven to 350.
- Combine butter and milk in saucepan, bring to boil
- Beat eggs til fluffy.
- Add sugar and beat.
- Add flour, salt, baking powder, and vanilla.
- Add hot milk mix
- Pour into a greased floured tube or bundt pan.
- Bake for 45 mins
- Dust with powdered sugar when cool and serve.
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Hot Milk Cake is ready to serve.
45 minutes to make
Serves 10
Eggless Apple Cake Recipe
Eggless Apple Cake Ingredients
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Eggless Apple Cake Recipe
2 cups Maida (All purpose flour)
- 2 peeled & grated Apples
- 2 tsp Baking Powder
- 1 tsp Cooking Soda
- 1/2 cup Butter
- 1 cup Fine Sugar
- 6 tsp Milk / Milkmaid
- A pinch of Salt
- 1/2 tsp Rose Essence/colour
- 2 tsp Kishmish (Manuka)
How to make Eggless Apple Cake
- Mix & Seive maida, baking powder & cooking soda 2 times.
- Beat Butter & Sugar for 5 mins.
- Add grated apples, Manuka & rose colour to it, beat again for 2-3 mins.
- Then add Maida, Baking powder, cooking soda to it & beat another 2-3 mins.
- Grease a baking dish with ghee & sprinkle little maida.
- Pour the batter in a baking dish & allow it to bake for about 40 -45 min at 350 F.
- Let it get cool & then Serve.
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Eggless Apple Cake is ready to serve.
Dates Fudge Cake Recipe
Dates Fudge Cake Ingredients :
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Dates Fudge Cake Recipe
Eggs – 2
- Maida – 1 1/2 cups
- Soda-bi-carbonate – 1 tsp
- Salt – a pinch
- Powdered sugar- 1 1/2 cup
- Butter – 1/2 cup
- Vanilla essence- 1 tsp
- Caramalised sugar – 1 tsp
- Cocoa or drinking chocolate powder – 1 1/2 tsp
- Instant coffee powder or maltova – 1 1/2 tbsp.
How to make Dates Fudge Cake
- Sift flour soda and salt for three times.
- Take warm milk in a cup, mix cocoa, coffee powder and caramel powder.
- Cream butter, sugar and egg yolks till fluffy.
- Add maida little by little with chopped dates and essence.
- Beat with a wooden laddle in circular motion.
- Finally add stiffy beaten egg whites and fold gently.
- Bake in a moderate oven till brown on top.
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Dates Fudge Cake is ready to serve.
Loaf Pound Cake Recipe
Loaf Pound Cake Ingredients
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Butter Cake Recipe
3/4 cup butter
- 1/2 teaspoon grated lemon peel
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How to make Loaf Pound Cake
- Preheat oven to 350°F (175°C).
- In a large bowl with an electric mixer at medium speed, beat butter, grated lemon peel, and sugar for 1 minute. Add vanilla and eggs. Beat until thoroughly combined.
- Sift together flour, baking powder, and salt. Add to the creamed mixture.
- Grease the bottom of a 9-inch loaf pan. Pour batter into pan.
- Bake for 50 minutes. Cool on wire rack for 10 minutes. Remove cake from pan.
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Loaf Pound Cake is ready to serve.
Makes 9 servings.
Butter Cake Recipe
Butter Cake Ingredients
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Butter Cake Recipe
1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
How to make Butter Cake
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.
- Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.
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Butter Cake is ready to serve.
Serve: 12
Choco Marbled Tea Cake Recipe
Choco Marbled Tea Cake Ingredients:
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Choco Marbled Tea Cake Recipe
Butter – 250 gms
- Sugar – 250 gms
- Eggs – 5
- Flour – 225 gms
- Baking powder – 5 gms
- Cocoa powder – 25 gms
How to make Choco Marbled Tea Cake
- Beat together butter and sugar in a bowl.
- Mixing very gently, add in the eggs in small quantities and beat till fluffy.
- In 1/5 of the mix add the cocoa powder.
- To the remaining mixture, add the flour and baking powder.
- Put the flour mixture and baking powder in a round greased cake tin.
- Put the cocoa mixture in streaks and marble it with the help of a stick or fork.
- Bake the cake at 300F for about 30 minutes or till done.
- Best served warm and sliced to show the marbled effect.
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Choco Marbled Tea Cake is ready to serve.
