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Cake Recipes

Our Favorite Cake Recipes - top-rated cake recipes, including chocolate cake, cheesecake, baked Alaska, yogurt cake, and more.


 

Here is a lot of Cake Recipes that I love to cook in my kitchen. My uncle asked me to find him the best Cake Recipes that is juicy and also tasty. Also you should check out dinner ideas.


Cake

Ingredients

Cake For 3 Layers
2 1/4 cup all-purpose flour
2 1/4 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
2 1/4 teaspoons baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoon salt
3 eggs, at room temperature
1 cup + 2 tablespoons buttermilk
1/4 cup + 2 tablespoons plain greek yogurt
3/4 cup canola oil
1 1/2 tablespoon vanilla extract
1 cup + 2 tablespoons strong brewed coffee, hot
3/4 cup semi-sweet chocolate chips (optional)
Whipped Chocolate Buttercream For 3 Layers
4 (2 cups) sticks salted butter, softened to room temperature
4 cups powdered sugar
1 cup unsweetened cocoa powder
1 tablespoon vanilla extract
4-5 tablespoons heavy whipping cream
Instructions

Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside.In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth.Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before frosting.For the Frosting: Add the butter and powdered sugar to the bowl of a stand mixer (or use a hand held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the cocoa powder and vanilla and beat, scrapping down the sides as needed another 2 minutes or until there are no streaks of white. Add 4 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream (I normally do) and whip until combined. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls or whatever your heart desires.








Easy Lemon Cake

YIELD: SERVES 4-6 TOTAL TIME: 1.5 HOURS
ingredients:
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
the zest of 4 lemons
1/2 cup fresh lemon juice (this was 3 lemons for me)
3 tablespoons milk

marshmallow frosting
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup unsweetened, flaked coconut, toasted if desired

directions:
Preheat oven to 350 degrees F. Spray a round 9-inch cake pan (mine was springform) with nonstick spray liberally.

In a small bowl, whisk together sifted flour, baking powder and salt.

In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 25-30 minutes, or until cake is set and springs back when touched. Remove and let cool completely.

marshmallow frosting
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined. Frost cake as desired, then top with coconut!






















Citris Olive Oil Cake

Cake:

1 1/2 cups aal-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk
3/4 cup extra-virgin olive oil
Citrus Glaze:

3 cups powdered sugar
4-5 tablespoons lemon juice
Instructions

Add flour, baking powder, and salt in a bowl and whisk to blend; set aside… Using an electric mixer or a food processor beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Add in milk and beat until combined. Keep the mixer or food processor running and gradually add in oil and continue to beat until combined. Turn off mixer or food processor. Add in flour mixture into wet ingredients and using a sturdy wooden spoon or spatula fold and mix until combined.
Pour batter into prepared cake pan or Bundt pan and bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool completely before glazing.
To make the citrus glaze:
Add powdered sugar and lemon juice in a bowl and mix to combine. Pour finished glaze over cooled cake and set aside for 30 minutes for glaze to set.









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