Recipes for cake
Lemon Chiffon Cake Recipe
Lemon Chiffon Cake Ingredients
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Lemon Chiffon Cake Recipe
7 eggs, separated
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 1/2 cup canola oil
- 4 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
LEMON FROSTING:
- 1/3 cup butter, softened
- 3 cups confectioners’ sugar
- 4-1/2 teaspoons grated lemon peel
- Dash salt
- 1/4 cup lemon juice
How to make Lemon Chiffon Cake
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
- In another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Fold into batter.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.
- Lemon Chiffon Cake is ready to serve.
12-16 Servings
Prep: 25 min. Bake: 50 min. + cooling
Easy Pineapple Cake Recipe
Easy Pineapple Cake Ingredients
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Easy Pineapple Cake Recipe
2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 (20 ounce) can crushed pineapple with juice
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
How to make Easy Pineapple Cake
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
- Easy Pineapple Cake is ready to serve.
Prep Time:30 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min
Servings: 24
German Apple Cake Recipe
German Apple Cake Ingredients
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Chocolate Mousse Cake Recipe
2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups apples – peeled, cored and diced
How to make German Apple Cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan.
- In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
- Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners’ sugar or with a Cream Cheese Frosting.
- German Apple Cake is ready to serve.
Chocolate Mousse Cake Recipe
Chocolate Mousse Cake Ingredients
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Chocolate Mousse Cake Recipe
500g dark chocolate
- 2 tbs golden syrup
- 125g unsalted butter
- 4 eggs
- 1 tbs caster sugar
- 1 tbs plain flour, sifted
- Melted chocolate, to decorate
- Chocolate sorbet, to serve
- Coffee mascarpone
- 200g mascarpone cheese
- 2 tbs instant coffee
- 2 tbs pure icing sugar
How to make Chocolate Mousse Cake
- Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
- Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
- Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
- Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
- To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
- Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
- Chocolate Mousse Cake is ready to serve.
Molten Lava Cake Recipe
Molten Lava Cake Ingredients
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Molten Lava Cake Recipe
6 (1-ounce) squares bittersweet chocolate
- 2 (1-ounce) squares semisweet chocolate
- 10 tablespoons (1 1/4 stick) butter
- 1/2 cup all-purpose flour
- 1 1/2 cups confectioners’ sugar
- 3 large eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons orange liqueur
How to make Molten Lava Cake
- Preheat oven to 425 degrees F.
- Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
- Molten Lava Cake is ready to serve.
Times:
Prep30 min
Cook14 min
Total:44 min
Chocolate Lava Cake Recipe
Chocolate Lava Cake Ingredients
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Chocolate Lava Cake Recipe
2 large eggs and 1 egg yolk
- 6 tbsp melted butter
- 3 tablespoons sugar
- 1 cup chocolate chips(its better if you use dark chocolate)
- 3 tablespoons flour
- 1 tbsp cocoa powder
- pinch of salt
How to make Chocolate Lava Cake
- preheat your oven to 450 degrees F.
- grease your molds or a muffin tin that you will use for this recipe(grease very well, because these cakes like to stick)
- now, melt your 1 cup chocolate chips along with the 6 tbsp butter in a microwave for 30 seconds, making sure to mix the chocolate after 15 seconds, until its completely melted.
- now, to the melted chocolate, add 1 tbsp cocoa powder and salt and leave it aside for 5 minutes to cool it down a bit.
- now, while the chocolate mixture in cooling, beat your eggs with the sugar for 3 minutes.
- now add your chocolate to the egg mixture and mix fast!
- now add the 3 tbsp flour to the mixture.
- now, pure the batter in to the 4 greased molds or 5 sections of a muffin tin.
- place it in the freezer for 5 minutes.
- now take the cakes out of the freezer and put it in the hot oven right away for 10 minutes.(dont over bake. the max time is 15 minutes, no MORE)
- take them out of the oven and set on the counter for 10 minutes.
- serve them in the molds or on the plate when their warm.
- Chocolate Lava Cake is ready to serve.
35 minutes to make
Serves 4-5 servings
White Velvet Wedding Cake Recipe
White Velvet Wedding Cake Ingredients
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White Velvet Wedding Cake Recipe
Butter Cake:
- 4½ large egg whites
- 1 cup whole milk (room temperature)
- 2¼ tsp. vanilla
- 3 cups sifted cake flour
- 1½ cups superfine sugar
- 1 Tbsp.+ 1 tsp. baking powder
- ¾ tsp. salt
- 1½ sticks unsalted, softened butter
- Icing:
- 2 cups butter (salted)
- 2 cups Crisco
- 2 Tbsp. vanilla
- 2 lbs. confectioner’s sugar
How to make White Velvet Wedding Cake
- Combine egg whites, ¼ cup milk and vanilla. Set aside.
- In a mixing bowl, combine dry ingredients and blend for 30 seconds until just combined.
- Add butter and remaining milk. Mix on low until just moistened then increase to medium speed and beat 1½ minutes to aerate. Scrape down the sides of the bowl.
- Add egg mixture in 3 equal batches and beat 20 seconds after each. Scrape sides.
- Cut wax paper circles, the size of your cake pans. Spray Bakers’ Joy in each pan and place wax paper on bottom. Pour mix into pans. Spinning pans in circles will distribute the mixture evenly, and get out some of the lumps.
- Bake 20-30 minutes at 325°. Finished cake should not be jiggly, but should never pull away from the sides.
- When done, remove from oven and invert after 5 minutes onto a cooling rack.
- For Icing:
- Blend butter, Crisco and vanilla for 10 minutes until smooth. Add sugar and blend just until thoroughly blended.
- Store in tupperware, in refrigerator or at room temperature.
- For chocolate icing, add cocoa powder and 1 Tbsp. milk. For lemon, replace vanilla with lemon extract. For peanut butter, replace Crisco with peanut butter.
- White Velvet Wedding Cake is ready to serve.
yields: 1 cake
prep time:30 min
total time:1 hr
Best Chocolate Cake Recipe
Best Chocolate Cake Ingredients
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Best Chocolate Cake Recipe
200g good quality dark chocolate , about 60% cocoa solids
- 200g butter , cut in pieces
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- 1?4 tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- 3 medium eggs
- 75ml buttermilk (5 tbsp)
- 200g good-quality dark chocolate , as above
- 284ml carton double cream (pouring type)
- 2 tbsp golden caster sugar
How to make Best Chocolate Cake
- Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
- While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
- Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
- When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
- Best Chocolate Cake is ready to serve.
Prep 30 – 40 mins
Cook 1 hr – 1 hr 30 mins
Six-Layer Coconut Cake Recipe
Six-Layer Coconut Cake Ingredients
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Chocolate Sponge Cake Recipe
1 cup butter, softened
- 3 cups sugar
- 3 teaspoons vanilla extract
- 4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 6 egg whites
FILLING:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup orange juice
- 4 eggs, lightly beaten
- 1/4 cup butter
- 2 tablespoons grated orange peel
- 1 teaspoon orange extract
FROSTING:
- 1 cup sugar
- 2 egg whites
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 cups flaked coconut
How to make Six-Layer Coconut Cake
- In a large bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.
- In a saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.
- For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, salt and cream of tartar over low heat or double boiler over simmering water. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
- Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with 1/3 cup filling. Repeat four more times. Top with remaining cake layer. Spread frosting over top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
Six-Layer Coconut Cake is ready to serve.
12-14 Servings
Prep: 70 min. + chilling Bake: 25 min.
Chocolate Sponge Cake Recipe
Chocolate Sponge Cake Ingredients
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Chocolate Sponge Cake Recipe
175g (6oz) butter, at room temperature
- 3 eggs, at room temperature
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 50g (2oz) cocoa powder
- 1tsp baking powder
- ½tsp vanilla extract
For a cream and fruit filling:
- 125ml whipping cream
- 175g raspberries or strawberries
For quick chocolate icing:
- 200g (8oz) icing sugar
- 50g (2oz) cocoa powder
- 200g (8oz) butter
- 1tbsp milk
- 1tsp vanilla extract
How to make Chocolate Sponge Cake
- Grease a 20cm (8in) cake tin and line with greaseproof paper. Top tip: Watch our how to line a round cake tin video
- Preheat oven to 170°C (325°F, gas mark 3).
- Cream the sugar and butter into a large bowl, beat until light and pale. Add the eggs one at a time and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
- Sift the flour. Gently fold half the flour into the mixture. When it is well combined, fold in the other half of the flour along with the cocoa powder and baking powder. Stir in the vanilla extract.
- Turn the mixture into the prepared tin.
- Bake the chocolate sponge cake for about 30-35 mins or until a cake skewer inserted in the middle comes out clean.
- Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
- Turn the chocolate sponge cake upside down so the top becomes the bottom. Slice it horizontally and fill with whipped cream and fruit – raspberries or strawberries work well. You can decorate the top with more fruit.
- Or, for die hard chocoholics, make our quick, chocolate icing. Use an electric whisk to beat together all the ingredients until you have a smooth, light icing. Use half of it in the middle of the chocolate sponge cake and the other half on top. Decorate with raspberries if you fancy.
Chocolate Sponge Cake is ready to serve.
Serves: 8
Prep time: 30 mins
(including cooling time)
Cooking time: 30 mins
(may need 5 mins extra)
Total time: 1 hr
