Recipe Guide

197 Cake Recipes – The Ultimate Guide

197 Cake Recipes – The Ultimate Guide

Why 197 cake recipes? A good recipe is the bedrock of any successful culinary adventure; be it cake recipes or any kind of recipe. We have discovered from experience that one of the hardest things most bakers or homemakers face is getting the perfect recipe to match an occasion.  That is one of the factors that informed this article.

This article is a veritable treasure house of cake recipes and desserts for all occasions; adapted from various sources. In addition to these recipes, you also get tips from both expert bakers and seasoned homemakers.

It is a compilation of over 20 years of cumulative baking experience and over 100 hours of research.

Table of Contents

Categories of Cake Recipes

We have categorized recipes according to the predominant flavor or ingredients used. An example of this is carrot cake; the predominant ingredient in a carrot cake is carrot.

Each category of recipes has nothing less than five recipes and they may all appear to be the same thing. But don’t be deceived; there are subtle variations. Also worthy of note is that fact that these subtle variations make a world of difference in the final outcome of each recipe.

Finally, we advise that you read the section on tips and advice from expert bakers/chef and veteran homemakers. It would really help you to understand the recipes and instructions better.

Now just check out these categories and we are sure you’ll get what you’re looking for. Better still you might find a recipe that would spark off your creative juices.

Basic Cake Recipes

Vanilla Cake

Cake Recipes #1 — Vanilla Cake Recipe #1

Ingredients

410 g or 13 oz Cake Flour (A little less than 4 cups approx 3 ¾ cups)

410 g or 13 oz  Sugar( a little less than 1 and 2/3 cups)

3 Teaspoons Baking Powder

¼ Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup, 227 g,2 Sticks  or 8 oz  Butter(unsalted)

100 ml or 3 oz  Vegetable Oil(a little less than ½ cup)

1 Tablespoon Vanilla Extract

1 and ¼ Cups,300 ml or 10 fl oz Whole Milk

3 Large Eggs

Instruction for Preparation and Baking

(i) Preheat oven to 350° Fahrenheit or 160° Celsius (fan-forced oven) or 180° Celsius (conventional oven).

(ii) Put the oil and 4 oz of milk in a cup or bowl. Set this aside until when you need it.

(iii) Mix the eggs, vanilla and the remaining milk also set this aside.

(iv) Place all the dry ingredients in the mixing bowl of your mixer. Using the slowest speed on your mixer, cut in butter until your mix looks like rough crumbs or sand.

(v) Now add the oil and milk combo into the dry ingredients and mix for 2 minutes on medium speed. Ensure you do this so that your cake will rise well.

(vi) Add the milk egg combo in three batches and mix until all the ingredients are well incorporated. Always scrape your bowl when mixing your batter

(vii) Place in the oven and bake for at least 25 minutes. Then insert a toothpick in the middle of the cake; if it comes out with a few crumbs, your cake is done. Remove from the oven immediately because if you leave the cake until the toothpick comes out clean, you would have a dry cake.

(viii) When you remove your cake from the oven, tap the cake pan a little on the counter to remove air bubbles. This would ensure that the cake comes out of the pan without shrinking unevenly. Let the cake cool for 10 minutes then remove from the pan.

(ix) You can serve immediately or wrap and store in the freezer until you are ready to frost and serve.

Adapted from https://sugargeekshow.com/recipe/vanilla-cake/

You can also watch this video to see how to make this cake…

 

Cake Recipes #2 — Vanilla Cake Recipe #2

Ingredients

227 g,2 Sticks, 8 oz  or 1 Cup butter (unsalted and softened)

340 g,12 oz  or 1 and ½  Cups Sugar

360 g, 12.6 oz  or 3 Cups Flour (cake flour specifically)

240 ml,8 fl oz or 1 Cup Whole/full ream Milk

4 Eggs

2 and ¾ Teaspoons Baking Powder

1 Tablespoon Vanilla Extract

½ Teaspoon Salt

Note –Some bakers like to use cake flour for recipes that should have an airy texture. This is because the protein content of cake flour is lower than that of all purpose flour. And this lighter protein content makes for a lighter consistency or texture in baked goods.

However, bear in mind that you can substitute the cake flour with all purpose four – Mix 2 tablespoons of cornstarch with ¾ cup of flour to get one cup of cake flour.

Instructions for Preparation and Baking

(i) Ensure that your oven is preheated to 350° Fahrenheit or 160° Celsius (fan-forced oven) or 180° Celsius (conventional oven). This should cover whatever type of oven you are using.

(ii) Grease your baking pans with butter and line them with baking paper. Then dust the pans with flour and shake out all the excess flour.

(iii) Mix the flour salt and baking powder in one bowl and set aside.

(iv) Get your mixer bowl and beat the sugar and butter for about three minutes or until it is light and fluffy. Start out on low speed to incorporate the ingredients before moving to medium then high speed. This would save you from splatter from the sugar that’s not yet incorporated into the butter.

(v) Reduce the speed of your mixer and add the eggs one at a time (it is best to break your egg into a separate bowl before adding in case one of the eggs is rotten. You can also avoid getting egg shells in your mixture). Mix until well incorporated then add the vanilla.

(vi) Add the flour mixture and the milk. Starting with the flour first, then the milk and ending with the flour (in three batches).

(vii) Pour the batter into the pans in equal proportions and then bake in the oven for about 30 to 35 minutes or until a skewer or cake tester stuck in the middle of the cake comes out clean.

(viii) Your cake should be golden brown (light though). Remove the cake from the oven and leave it in the pan to cool for about 10 minutes. After that, run a spatula around the pan and turn the pan over on a cooling rack to cool completely.

(IX) Decorate with any frosting of your choice and serve. You can also enjoy it without frosting.

Adapted from https://www.bakedbyanintrovert.com/basic-vanilla-cake-recipe/

 

Cake Recipes #3 — Vanilla Cake Recipe #3

Ingredients

3 Cups,360 g  or 12.6 oz Flour

1 and ½ Cups, 12 oz or 340 g Sugar

½ Cup, 1 Stick, 4 oz  or 113 g unsalted butter

½ Cup, 4 fl oz or 120 ml Pure Vegetable Oil

½ Teaspoon Salt

4 Large Eggs

1 Tablespoon vanilla extract

1 Tablespoon baking powder

1 and ¼ Cup, 10 fl oz or 300 ml Buttermilk

Note:

The reason for using both butter and oil in this recipe is to get the best of both worlds in one cake. That is a cake that’s both fluffy and soft and also very tasty. However, don’t be tempted to use more butter in place of the oil. If you do, you will not get the right/best consistency and taste from this recipe.

Butter milk has more acidity than full milk and also the acid in the buttermilk does not allow the cake to rise as much as if you use whole milk.  So buttermilk in this recipe helps to tie in the combination of butter and oil. Thus allowing your cake to rise and bake as desired. Do not be tempted to use whole milk instead of buttermilk.

You can get buttermilk from whole milk by adding one tablespoon of lemon juice. But you do this by first adding the lemon juice to your one cup measuring cup then topping with the whole milk to get one cup.

So note; one tablespoon of lemon juice in the cup before pouring in the whole milk. Not one tablespoon of lemon juice added to one cup of whole milk.

Instructions for Preparation and Baking

Click here to follow the instructions for Recipe #2. Except that in this recipe, for step IV you’ll be mixing butter, oil and sugar.

Adapted from https://sugarspunrun.com/vanilla-cake-recipe/

You can also watch this video for more details about this recipe.

 

 

Cake Recipes #4 — Vanilla Cake Recipe #4

Ingredients

1 and ½ Cups, 160 g or 6.3 oz Cake Flour

1 and ½ Teaspoon Baking Powder

¼ Teaspoon Salt

1 Cup, 113 g or 8 oz Sugar

½ Cup, 113 g, 1 Stick or 4 oz Butter (unsalted)

2 Large Eggs

½ Cups, 118 g or 4 fl oz Whole Milk

½ Teaspoon Vanilla Extract

Instructions for Preparation and Baking

(i) Preheat your oven to 400° F or 200°Celsius for conventional ovens and 180°Celsius for fan-forced ovens.

(ii) Grease one 8-inch cake/baking pan with butter or shortening and dust with regular flour. Tap the pan to remove excess flour.

(iii) Shift your cake flour into a mixing bowl, add the baking powder and salt and set aside.

(iv) Beat your butter in a mixer at low speed adding a heaped quarter teaspoon at a time. Then add the sugar one tablespoon per time until the mix looks like fine slightly wet sand.

(v) Mix in the eggs one after the other, then add the milk and vanilla and blend until all the ingredients are well incorporated. Ensure that you don’t over mix the batter.

(vi) Pour the batter into your cake pan and bake for 30 to 35 minutes or until a toothpick or cake tester comes out clean when inserted into the middle of the cake.

(vii) Remove the cake from the oven and allow it to cool for about 10 to 15 minutes before removing from the pan.

(viii) Decorate with any frosting or your choice or serve without frosting.

Adapted from https://www.countryliving.com/food-drinks/recipes/a871/basic-vanilla-cake-69/

Cake Recipes #5 – Vanilla Cake Recipe #5

Ingredients

2 Cups, 454 g or  16 oz  Sugar

1 and  ½ Cups 340 g, 3 Sticks  or 12 oz Butter

3 Large Eggs and 2 Additional Egg Whites

3 and 2/3 Cups,  435 g or 15.2 oz Cake Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

¾ Teaspoon Baking Soda

1 and ½ Cups, 360 ml or 12 fl oz Buttermilk

1 Tablespoon Vanilla Extract

Instruction for Preparation and Baking

(i) Ensure that your oven is preheated to 350° Fahrenheit or 160° Celsius (fan-forced oven) or 180° Celsius (conventional oven). This should cover whatever type of oven you are using.

(ii) This batter would require three 9-inch cake pans. So grease them with butter and line with parchment or baking paper.

(iii) Place cake flour, baking soda, baking powder and salt in a dry bowl and combine thoroughly.

(iv) Get another mixing bowl and add the sugar and butter. Beat for about three minutes on high speed or until the mixture is smooth and creamy. Make sure that you keep scrapping the sides and bottom of your bowl. This would ensure that all the ingredients are properly incorporated.

(v) Next add in the eggs(both whole and egg whites) and vanilla and beat on high speed for 2 minutes. This mixture would not be smooth; do not fret about that.

(vi) Turn your mixer to a low speed and add the dry ingredients. After that add the buttermilk. Some people prefer to do these last steps by hand so that to ensure that all the ingredients is well mixed. This batter is usually a little bit thick.

(vii) Divide the batter evenly between the pans and bake for 23 to 26 minutes. You can check to see whether the cake is done by inserting a thin skewer or cake tester into the middle of the cake. If the skewer comes out without any crumbs or wet batter then it’s ready!

(viii) Remove from the oven; allow to cool in the pan for about 10-15 minutes and then turn out on a cooling rack. Remember to allow your cake to cool completely before frosting.

Adapted from https://sallysbakingaddiction.com/vanilla-cake/

 

Coffee Cake

These cakes are called coffee cakes either because they contain coffee or are great for coffee breaks or breakfast. They usually have more than one layer.

Cake Recipes #6 — Coffee Cake Recipe #1

Ingredients 

¾ Cup, 170 g or 6 oz White Sugar

½ Cup,113 g, 1 Stick or 4 oz Butter

1 Egg

2 Cups, 240 g or 8.4 oz  Flour

2 Teaspoons Baking Powder

½ Teaspoon Salt

Milk to fill cup after first adding one egg to the cup 

1 and  ½  Teaspoons Vanilla Extract

To Make The Streusel Topping You Need The Following:

¼ Cup, ½ Stick, 2 oz or 57 g Butter

2/3 Cup, 151 g or 5.3 oz White Sugar

¼ Cup, 30 g or 1.1 oz  Flour

1 Teaspoon Cinnamon

Instructions for Preparation and Baking

(i) Preheat your oven as follows:- 350° Fahrenheit or 160° Celsius (fan-forced oven) or 180° Celsius (conventional oven).

(ii) Grease a 9 x 13 inch baking pan and dust with flour. Remember to tap the pan to shake out excess flour.

(iii) First make the Streusel topping: In a separate bowl, mix the flour sugar and cinnamon. Then cut in the butter and combine until it all looks like rough crumbs.

(iv) In another mixing bowl combine the remaining dry ingredients properly. Then cut in the butter until you get rough crumbs too. Get your one cup measuring cup and crack an egg into it. After that add milk into the cup until it’s full, then add vanilla. Pour this liquid mixture into the rough crumb mixture and mix it slightly until it is wet.

(v)Spread this mixture into the baking pan you have prepared and sprinkle the top with the streusel topping.

(vi)Bake in the oven for 25 to 30 minutes or until your tester comes out clean when inserted into the middle of the cake.

(vii) Allow to cool before removing from the pan.

Adapted from https://www.allrecipes.com/recipe/27491/aunt-annes-coffee-cake/

Cake Recipes #7 — Coffee Cake Recipe #2

Ingredients

This recipe has two layers so we give you the list of ingredients needed according to each layer:-

For the Crumb You Need The Following:

1 and ½ Cups of Pecans (Finely chopped)

1/3 Cup or 43 g Brown Sugar (lightly packed)

1/3 Cup,75 g or 2.7 oz  White Sugar

1/8 Teaspoon Salt

1 Teaspoon Cinnamon

3 Tablespoons Butter (melted)

For the Cake Layer You Need The Following:-

1 and ¾ Cups + 2 Tablespoons or 220 g  Flour

1 Cup,227 g  or 8 oz White Sugar

½ Teaspoon Salt

¾ Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Cup,235 ml or 8 fl oz  Creme Fraiche or Sour Cream

½ Cup, 1 Stick, 113 g or 4 oz Butter

2 Large Eggs

1 and ½ Teaspoons Vanilla Extract

Instructions for Preparation and Baking

(i) Heat your oven to 350 degrees F or 175 degrees C.

(ii) This batter would need an 8-inch by 10-inch baking pan so grease one and set aside.

(iii) Combine all the ingredients for the crumb in a mixing bowl until you have a coarse crumb texture.

(iv) Mix all the dry ingredients for the cake in another bowl.

(v) Then get yet another bowl to mix all the wet ingredients. Start with the butter and sugar; mix until well incorporated then add one egg at a time whisking until smooth. Finally add the sour cream and vanilla.

(vi) Add the dry ingredients to the wet ingredients and mix until well incorporate. Ensure that you don’t over mix the batter.

(vii) Divide the batter into two and spread the first portion evenly into the baking pan. Then sprinkle the crumb mix on top of the batter. Cover that layer with the other half of the cake batter then sprinkle the remaining crumb mix on top. You can press the crumb mix gently into the batter so that it would adhere well to the batter.

(viii) Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

(ix) Allow the cake to cool a little before you serve it.

Adapted from https://www.allrecipes.com/recipe/246868/pecan-sour-cream-coffee-cake/

Cake Recipes #8 — Coffee Cake Recipe #3

Ingredients

This recipe has three layers and a glaze and we would give you the ingredients according to these layers

For the Cake Layer You Need the Following:

1 Cup,227 g or 8 oz  White Sugar

2 and ½ Cups, 300 g or 10.5 oz Flour

½  Teaspoon Baking Powder

1 Teaspoon Baking Soda

¼  Teaspoon Salt (kosher)

1 Cup, 235 ml or 8 fl oz  buttermilk

1 Cup, 227 g, 2 Sticks or 8 oz  Butter

3 Eggs

2 Teaspoons Vanilla Extract

For the Cinnamon Filling You Need the Following:

3/8 Cup, 85 g , 6 Tablespoons,¾ Stick or 3 oz Butter

2 Tablespoons Cinnamon

1 Cup,120 g or 4.2 oz  Flour

1 Cup, 170 g or 6 oz Brown Sugar(packed)

For the Cheesecake Layer You Need the Following:

2 Cups, 454 g or 16 oz Full- fat Cream Cheese

½  Cup,113 g or 4 oz  White Sugar

2 Eggs

1 Teaspoon Vanilla Extract

For the Streusel Topping You Need the Following:

1 Cup,170 g or 6 oz Brown Sugar (packed tightly)

1 Tablespoon Cinnamon

¼ Teaspoon Salt (kosher)

½ Cup, 1 Stick, 113 g or 4 oz Butter

2 Cups, 240 g or 8.4 oz Flour

For the Glaze You Need the Following:

1 Cup,128 g or  4 and ½ oz Icing Sugar

2 or 3 Tablespoons Milk

1 Teaspoon Vanilla Extract

Instructions For Making all the Layers

Prepare the Cake Batter:

(i) Grease a deep 13 x 9 inch baking pan. The pan has to be deep so that the batter would not overflow in the oven.

(ii) Whisk to combine all the dry ingredients for the cake in a mixing bowl. Then beat in butter into the dry mix until well incorporated. The mix should be crumbly.

(iii) Next add the eggs, buttermilk and vanilla and mix very well until it’s fluffy.

(iv) Pour the batter into the baking pan and spread evenly and set aside

Make the Cinnamon Filling:

Mix all the ingredients for the cinnamon filling in a separate bowl. This mixture should be crumbly. Spread this evenly on the cake batter already in the baking pan.

Make the Cheesecake Layer:

(i) Get a large mixing bowl and beat the cream cheese until it’s creamy then add the sugar.

(ii) Add the eggs and vanilla and beat for about 3 to 5 minutes or until it gets light and fluffy.

(iii) Spread this mix evenly over the cinnamon filling layer

Make the Streusel Topping:

(i) Place sugar, salt and cinnamon in a bowl and mix well. Add the melted butter and mix using a fork.

(ii) After the butter is fully incorporated, add the flour and use your hand to mix until all the ingredients are well incorporated.

(iii) Spread this over the cheesecake layer.

(iv) Bake the completely assembled layers in an oven that’s been preheated to 350 degrees Fahrenheit for about 45 to 50 minutes.

(v) Allow it to cool totally and then freeze ii for three to four hours so that the cheesecake would settle completely before you serve.

Make the Glaze:

(i) Mix the icing sugar, milk and vanilla extract in a bowl until it the mixture is smooth. If you want the glaze to be thick, stick to two tablespoons of milk but if you want it to be lighter, then add the whole three tablespoons of milk.

(ii) Drizzle over the cake using a spoon or fork.

Adapted from https://sweetandsavorymeals.com/coffee-cake-recipe/

 

Cake Recipes #9 — Coffee Cake Recipe #4

Ingredients

This cake has two layers so the ingredients are given in two batches according to the layers

To Make the Cake, You Need the Following: 

3 Cups,360 g or 12.6 oz  Flour (Sifted to eliminate lumps)

¾ Cup, 170 g, 1 and ½ Stick or 6 oz Butter

2 Cups, 454 g or 16 oz  Sugar

1 Teaspoon Salt

4 Teaspoons Baking Powder

3 Egg Whites (Beaten Until Stiff)

1 and ¼ Cup, 294  ml or  10 fl oz  Whole Milk

To make the Topping You need The Following:

¾ Cup,85 g or 3 oz  Flour

¾ Cup, 170 g 1 and ½ Sticks or 6 oz Butter

1 and ½ Cups, 255 g or 9 oz Brown Sugar

1 and ½ Cups Chopped Pecans

2 Tablespoons Cinnamon

Instructions for Preparation and Baking

(i) Preheat your oven to 350° F. Grease a 9 x 13 inch baking pan( You can use a bigger baking pan; the higher the sides of the baking pan, the better for the batter) .

(ii) Sift your flour, salt and baking powder together into a dry bowl.

(iii) Beat/whisk the egg whites until it forms a peak.

(iv) In a separate bowl, cream sugar and butter properly. Then add the dry ingredients alternately with milk until well incorporated. Ensure that you don’t over mix the batter. Finally, gently fold in the egg whites.

(v) Pour this batter into your prepared baking pan and spread evenly.

(vi) Get another mixing bowl and mix all the ingredients for the topping until the mixture is crumbly(It’s best to use a pastry cutter for this process). Sprinkle this mixture evenly over the cake layer.

(vii) Bake in preheated oven for a minimum of 40 minutes or until the batter is no more wiggly.

(viii) This treat is best served warm!

Adapted from https://thepioneerwoman.com/cooking/the-best-coffee-cake-ever/

Cake Recipe #10 — Coffee Cake Recipe 5 

Ingredients

For the Streusel You Need the Following:

3 Tablespoons butter (unsalted and melted)

½ Cup, 85 g or 3 oz Dark Brown Sugar (tightly packed)

¼ Cup,30 g or 1.1 oz  Flour

1 Teaspoon Cinnamon

¾ Cup Pecans, Chopped

To Make the Cake You Need The Following:

2 Cups,240 g or 8.4 oz  Flour

½ Cup, 1 Stick, 113 g or 4 oz  Butter (unsalted, melted)

1 and  ¼ Cups, 284 g or 10 oz  Sugar

1 Tablespoon Baking Powder

½ Teaspoon Baking Soda

1 Teaspoon Salt

¼ Teaspoon Allspice

1 and  ½ Cups, 340 g or 12 oz  Sour Cream

2 Large Eggs

2 Teaspoons Vanilla Extract

Instruction for  Preparation and Baking

Make the Streusel

In a mixing bowl, combine all the dry ingredients for the streusel, then stir in the butte r until properly incorporated. Then mix in the pecans and put aside.

Make the Cake

(i) Preheat your oven to 350° Fahrenheit or 160° Celsius (fan-forced oven) or 180° Celsius (conventional oven). This should cover whatever type of oven you are using.

(ii) Grease and flour a 9 inch square pan.

(iii) Combine all the dry ingredients for the cake in one mixing bowl and set aside.

(iv) In another bowl, whisk all the wet ingredients for the cake. Then stir in the dry ingredients and mix to combine very well.

(v) Pour half of the cake batter into your baking pan spreading it out evenly with a spatula. Then spread half of the streusel on top of the batter. Twirl a skewer lightly over the streusel to help it settle into the cake batter.

(vi) Repeat the above process with the remaining batter and streusel.

(vii) Bake for a minimum of 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.

This cake can be stored outside the fridge up to 3 days if properly wrapped.

Adapted from https://www.youtube.com/watch?v=ITye4jowyOc

 

Fresh Fruits, Nuts and Vegetable Based Cakes

Banana Bread/Cake

Cake Recipe #11– Banana Cake Recipe #1

Ingredients

2 and 1/3 cups Mashed Overripe Bananas (Approximately 3 large bananas or 4 medium sized)

½ Cup, 1 Stick, 113 g or 4 oz Butter

2 Cups, 240 g or 8.4 oz Flour

1 Teaspoon Baking Soda

¼ Teaspoon Salt

¾ Cup, 128 g or 4 oz  Brown Sugar

2 Eggs

Instruction For Preparation And Baking

(i) Ensure that your oven is preheated to 350° F or 175°C.

(ii) Grease a 9 x 5 inch loaf pan.

(iii) Sift flour, salt and baking soda together in a mixing bowl.

(iv) Get another mixing bowl and cream butter and sugar. Next stir in the eggs and banana that you have already mashed and make sure all ingredients are well incorporated. Pour in this mixture into the dry mixture and mix well. Do not over mix the batter.

(v) Pour the batter into your baking pan and bake for about an hour or until a toothpick/ tester inserted into the middle of the cake comes out clean.

(vi) Leave the cake/bread to cool for 10 minutes before turning it out of the pan to a cooling rack.

Adapted from https://www.allrecipes.com/recipe/20144/banana-banana-bread/

 

Cake Recipe #12– Banana Cake Recipe #2

Ingredients

About 3-4 Well Ripened Bananas

½ Cup, 1 Stick, 113 g or 4 oz Butter (melt and leave to cool a little bit)

2/3 Cup Light Brown Sugar (pack lightly)

2 Large Eggs

2 Teaspoons Vanilla Extract

1 and ¾ Cups, 205 g or 7.2 oz Flour

1 Teaspoon Baking Soda

¼ Teaspoon Salt

¼  to 1/3 Cup, Brown Sugar(for topping, you can add more sugar if you want)

Instruction For Preparation and Baking

(i) Preheat your oven to 350°F, 160° Celsius or 180° Celsius; depending on the type of oven you use.

(ii) Grease a 9 x 9 square baking pan and set aside

(iii) Get a large mixing bowl and whisk the brown sugar and melt butter well. Then add the mashed banana, egg and vanilla. Whisk all these together until properly mixed.

(iv) Sift the flour, baking soda and salt into another bowl. Add these dry ingredients to the wet and mix until all the ingredients are well incorporated. Remember; do not over mix the batter.

(v) Pour into your prepared baking pan, sprinkle the sugar for the topping on the batter and bake for 20 to 25 minutes. Rotate the pan once while it’s baking. Test cake/bread for doneness by inserting a toothpick down the center of the cake; if the toothpick comes out clean then your cake is done.

(vi) Allow to cool for 10 minutes before removing from the baking pan and leave on the oven rack to cool completely.

Adapted from https://celebratingsweets.com/easy-banana-bread/

 

Cake Recipe #13–Banana Cake Recipe #3

Ingredients

350 g Ripe Bananas (weigh after peeling the banana)(approximately 3 Medium bananas)

180 g Flour (Approximately 1 and 3/4 cups)

2 and ½ Teaspoons Baking Powder

¼ Cup, 1 Stick,2 oz or 4 Tablespoon Melted Butter

160 g Brown Sugar (light and soft; this is approximately ¾ cup)

2 Eggs

½ Cup or 50 g Walnuts (roughly chopped)

Instructions For  Preparation And Baking

(i) Preheat your oven to 190° C/170°C (fan/ gas is 5) or 375°F.

(ii) Prepare your baking pan by greasing and flouring lightly. Remember to tap out the excess flour from the baking pan.

(iii) Mash 2/3 of the banana smoothly and mash the remainder roughly. Combine both and set aside.

(iv) Combine flour and baking powder in a mixing bowl and add a good pinch of salt.

(v) Place melted butter, sugar and eggs in a large mixing bowl and beat until the mixture increases slightly in volume and is lighter in color.

(vi) Fold in the dry ingredients and banana very gently until well combined. Add the walnuts ensuring that they are properly mixed into the batter.

(v) Pour the batter into your prepared baking pan and bake for 60 minutes or until a toothpick that you insert into the center of the cake comes out clean.

(vi) Remove from the oven and leave to cool in the pan for 10 minutes before turning it out of the pan.

Adapted from https://thehappyfoodie.co.uk/recipes/perfect-banana-bread

 

Cake Recipe #14– Banana Cake Recipe #4

Ingredients

125 g Butter (approx. ½ cup and 1 tablespoon or 4.3 oz)

¾ Cup Superfine Sugar (approx. 170 g or 6 oz)

1 Teaspoon Vanilla Essence

1 Large Egg

2 Ripe Bananas (mashed)

1 and ½ Cups, 180 g or 5.3 oz Flour (self-raising) 

¼ Cup , 59 ml or 2 fl oz) Milk 

Instructions For  Preparation And Baking

(i) Preheat your oven to 325 °F, 170 °C, 150 fan, 3 for gas oven.

(ii) Prepare your baking pan by greasing with butter and flouring lightly.

(iii) Get a medium sized saucepan, place on low heat on your stove and melt the butter, sugar and vanilla in it. Do not allow it to boil; just melt the butter then remove from the heat.

(iv) Add the mashed banana to the mixture and combine well.

(v) Next add in the egg and mix until well combined then add the flour, stir and pour in the milk. Fold in gently until all the ingredients are properly incorporated.

(vi) Bake in your prepared cake pan for about 40 minutes or until your tester inserted into the middle of the cake comes out clean.

Adapted from https://www.bestrecipes.com.au/recipes/easy-banana-cake-recipe/i1i5a4bj

Cake Recipe #15– Banana Cake Recipe #5

Ingredients

Ripe Banana (Mashed)- 1 ½ -¾ cups or 375-400 g(approximately 3-4 bananas)

3/8 Cup, ¾ Stick, 3 oz, 85 g or 6 Tablespoon Butter (melted)

½ Cup, 113 g or 4 oz  White Sugar (Add a little extra to sprinkle on the batter)

½ Cup , 85 g or 3 oz Light Brown Sugar (well packed)

1 Large Egg

1 Teaspoon Vanilla Extract

1 and ½ Cups, 180 g or 5.3 oz Flour

1 Teaspoon Baking Soda

¼ Teaspoon Salt

250 g or 1 Cup Toasted Walnut Chopped or Chocolate Chips (You can use either of them or none)

Instructions For Preparation And Baking

(i) Preheat your oven to 325°F, 160 °C or 3 on gas.

(ii) Grease and lightly flour a 9 x 5 loaf pan

(iii) Place the melted butter, white and brown sugar in a mixing bowl and whisk until properly mixed.

(iv) Add the egg and vanilla and mix all very well.

(v) In another mixing bowl, sift together flour, baking soda and salt.

(vi) Mix the dry and wet ingredients and stir until well combined. If you are using either the walnuts or chocolate chips, this is the time to add it.

(vii) Pour the batter into your prepared baking pan and sprinkle a little sugar over the batter.

(viii) Place in the oven and bake for an hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.

(ix) Remove the cake from the oven and leave to cool for 20 minutes in the baking pan. After that turn out the cake onto an oven rack and cool completely.

This recipe would keep for 3 days if you wrap it properly.

Adapted from https://www.youtube.com/watch?v=FysjqRdpPzA

Blueberry Cake

Photo Credit:Pixabay

Cake Recipe #16– Blueberry Cake Recipe #1

Lemon Blueberry Layer Cake

For this recipe, you can either use fresh or frozen blueberries. If you are using frozen blueberries, there’s no need to thaw them out first.

Ingredients

For The Cake You Need The Following:-

1 Cup ,230 g, 2 Sticks  or 8 oz Butter

1 and ¼  Cups,  284 g or 10 oz Sugar

1/2 Cup(tightly packed), 85 g or  3 oz Light Brown Sugar 

4 Large Eggs

1 Tablespoon Vanilla Extract

3 Cups, 360 g or 12.6 oz Flour

1 Tablespoon Baking Powder

½ Teaspoon Salt

1 Cup, 240 ml or 8 fl oz Buttermilk

2 Tablespoons Lemon Zest

½ Cup Lemon juice (Juice from 3 medium lemons)

1 and ½  Cups or 258 g  Fresh Blueberries or 275 g frozen Blueberries (remember do not thaw before using)

1 Tablespoon Flour

 To Make the Cream Cheese Frosting You Need:-

1 Cup , 227 g or 8 oz Cream Cheese (use only full-fat brick style cream cheese that’s softened to room temperature)

½ Cup, 113 g,1 Stick  or 4 oz Butter

 3 and ½ Cups  ,  450 g or 16 oz Powdered/Icing Sugar

1 or 2 Tablespoons Heavy Cream

1 Teaspoon Vanilla Extract

A Pinch of Salt

Instructions For Preparation And Baking

(i) Ensure your oven is preheated to 350°F or 177°C depending on your oven.

(ii) Grease three 9-inch cake pans and line with baking paper and then grease the baking paper.

(iii) Place butter in a mixing bowl and beat on high speed for a minute (butter should be creamy by now). Add both the white and brown sugar and continue to beat but now on medium high speed for about 2 or 3 minutes.

(iv) Add the eggs and vanilla and beat on medium speed for about 2 minutes. Ensure that you scrape the bowl as you work to be sure that all the ingredients are well incorporated.

(v) Get another mixing bowl and combine flour, baking powder and salt. Then add the dry ingredients to the wet slowly. Mix on low speed for 5 seconds, then mix in the lemon zest, lemon juice and milk.

(vi) Toss the blueberries with one tablespoon of flour and fold gently into the batter.

(vii) This batter would be very thick but don’t worry; just ensure that you don’t over mix the batter. If you over mix this batter you would get a hard and heavy textured crumb.

(viii) Divide the batter evenly into the three baking pans and bake for 21 to 26 minutes. Insert a toothpick into the middle of the cake; if it comes out clean then your cake is done. Your baking time depends on the size and number of baking pans.

(ix) Remove the cake from the oven and let it to cool completely before frosting.

(x) To make the frosting, start out with creaming the butter and cream cheese until there are no lumps. This should take about three minutes.

(xi) Switch your mixer speed to low and add the rest of the ingredients for the frosting. Then switching to high speed beat for three minutes. You can either use all the milk or reduce by one tablespoon depending on the thickness of frosting you need.

(xii) When you frost your cake, keep it in the fridge for about 45 minutes before cutting and serving.

Adapted from https://sallysbakingaddiction.com/lemon-blueberry-layer-cake/

 

Cake Recipe #17 — Blueberry Cake Recipe #2

Ingredients

2 and ½ Cups,300 g or 10.5 oz Flour

1 and ½ Cups,340 g or 12 oz  White Sugar

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Cup, 235 ml or 8 fl oz Milk

1/2 Cup,118 ml or 4 fl oz  Vegetable Oil

2 Large Eggs

2 Teaspoons Vanilla Extract

2 Cups Fresh Blueberries

2 Teaspoons Plain Flour or more if you need it(To toss the blueberry in)

2 Tablespoons Melted Butter

2 Tablespoons White Sugar or more according to your taste

Instructions For Preparation and Baking

(i) Get your oven ready by preheating to 190° C/170°C ,(for fan/ gas oven is 5) or 375°F.

(ii) Grease and lightly flour a 9 x 13 baking pan.

(iii) Shift the dry ingredients together (except the extra flour and sugar) in a mixing bowl. Add the wet ingredients and mix well. This batter would be slightly thick.

(iv) Toss the blueberries with the extra flour remaining and add to the batter; fold in gently.

(v) Spoon the batter into your prepared baking pan.

(vi) Place in the oven and bake for between 25 to 30 minutes. Remove from the oven and brush the cake with melted butter, sprinkle with the remaining sugar and put it back in the oven. Continue to bake for 5 to 10 minutes or until a tester inserted in the middle of the cake comes out clean.

(vii) Remove from the oven and allow to cool for 10 minute before removing from the baking pan. Allow to cool completely before frosting.

Adapted from https://www.allrecipes.com/recipe/223015/alices-easy-blueberry-cake/

Cake Recipe #18–Blueberry Cake Recipe  # 3 

Ingredients

To Make The Cake You Need The Following:

1 Cup or 227 g or 8 oz Sugar

¼ Cup, 57 g or 2 oz Cream Cheese

½ Cup, 113 g, 4 oz,1/4 lb or I Stick Softened Butter

2 Eggs

½ Cup, 118 ml or 4 fl oz Sour Cream

2 Teaspoons Vanilla Extract

2 teaspoons baking powder

½ Teaspoon Salt

1 and ¾ Cups, 205 g or 7.2 oz Flour

2 Cups, 200 g or 7.1 oz Blueberries

To Make the Icing You Need the Following:

¼ Cup, 57 g or 2 oz Butter (melted)

½ Cup, 113 g, 4 oz or ¼ lb Cream Cheese

¾ Cup Icing/Powdered Sugar (approx. 125 g)

1 Teaspoon Vanilla Extract

3 to 5 Tablespoons Milk

Instruction For Preparation and Baking

(i) Preheat your oven to 350 Degrees Fahrenheit/175 degrees Celsius

(ii) Grease and lightly flour a 9 inch baking pan

(iii) Place the butter and cream cheese in a micro-wave safe bowl and melt a little (don’t allow it to melt completely).

(iv) Beat all the wet ingredients with the sugar and cream cheese mixture until thoroughly mixed. Add the dry ingredients and mix by hand.

(v) Fold in the blueberries but remember to leave some to place on top of the batter before baking.

(vi) Spoon the batter into your prepared baking pan and spread evenly then put the remaining berries on top of the batter.

(vii) Bake for about an hour or until a toothpick inserted into the cake come out clean. You can also check for doneness by gently pressing the middle of the cake. If it feels firm and springy then it’s done. (If your cake begins to brown before it’s done, cover the pan in foil and return to the oven.

(viii) Prepare the icing by throwing in all the icing ingredients (except the milk) into a mixing bowl. Add the milk one spoon at a time until you get the thickness you want.

(ix) Allow the cake to cool completely before drizzling with the icing.

Adapted from https://www.errenskitchen.com/best-blueberry-cake-ever/

 

Cake Recipe #19 — Blueberry Cake Recipe #4

Ingredients

1 Cup, 120 g or 4.2 oz Flour

1 Teaspoon Baking Powder

½  Teaspoon Salt (But if your butter is salted you don’t need any more salt)

1/8 Teaspoon Cinnamon

½ Cup,4 oz, 113 g or 1 stick Butter

¾ Cup,170 g or  oz Sugar

¼ Teaspoon Vanilla Extract

2 Large Eggs

1 Teaspoon Lemon Zest (you can omit this if you don’t want it)

325 g or 2 Cups Blueberries (if you want to use frozen blueberries, ensure you thaw and drain them first)

1 Teaspoon Lemon Juice

Powdered/Icing Sugar (to dust the cake after baking)

Instructions For Preparation And Baking

(i) Prepare your oven to 350°F, 160° C or 180° C depending on the type of oven you use.

(ii) Grease and lightly flour an 8 or 9 inch baking pan

(iii) Combine the dry ingredients in a mixing bowl and set aside

(iv) Place the butter in another mixing bowl and cream on medium high speed for 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy; add the vanilla.

(v) Stir in the eggs one per time and mix until well combined. If you are using the lemon zest, this is the time to add it.

(vi) With your mixer reduced to low speed, add the dry ingredients. Mix well until the batter is smooth.

(vii) Spoon the batter into your prepared baking pan and set aside.

(viii) Toss the blueberries with flour and lemon juice and place evenly on top of the batter.

(ix) Placing on the middle rack of the oven bake for 45 to 55 minutes or until a toothpick inserted into the middle of the cake comes out clean.

(x) Allow to cool for 10 minutes in the pan before removing from the pan. Cool completely before dusting with the confectioner’s sugar.

Adapted from https://www.simplyrecipes.com/recipes/blueberry_cake/

Cake Recipe #20 –Blueberry Cake Recipe #5

Ingredients

You need the following for the Streusel Topping:

1/3 Cup,1.4 oz  or 40 g Flour

1/3 Cup, 75 g or 2.7 oz Sugar

½ Teaspoon Cinnamon Powder

¼ Cup, 57 g, ½ stick or 2 oz Butter

You Need the Following for The Cake Batter:

1 Cup, 120 g or 4.2 oz  Flour

1 Teaspoon Baking Powder

1¼ Teaspoon Salt

¼ Cup, 57 g, ½ Stick, 2 oz or 4 Tablespoon s Butter

½ Cup, 113 g or 4 oz Sugar

1 Egg

½ Teaspoon Vanilla Extract

1/3 Cup,2.7 fl oz  or 80 ml Milk

2 Cups pr 480 ml Fresh Blueberries

Instructions For Preparation And Baking 

(i) Preheat your oven to 350 degrees F or 180 degrees C

(ii) Grease an 8 inch square baking pan.

(iii) Make the streusel topping by combining all the ingredients for the streusel and mixing until mixture looks like coarse crumbs.

(iv) Place the dry ingredients for the cake in another mixing bowl, mix to combine well and set aside.

(v) Get yet another mixing bowl, put the butter and mix until it’s smooth. Add the sugar and beat until this mixture is light and fluffy. Next add the egg and vanilla and mix until well incorporated. Finally, add dry ingredients (alternate between the dry ingredients and the milk) and mix until all the ingredients are well combined.

(vi) Pour this batter into your baking pan and place your blueberries evenly on top and then sprinkle with the streusel mixture.

(vii) Place in the oven and bake for 40 to 50 minutes or until a tester inserted into the middle of the cake comes out clean.

(viii) Remove from the oven and allow to cool. You can serve warm or cold.

Adapted from https://www.joyofbaking.com/BlueberryCake.html

Strawberry Cakes

Cake Recipes # 21 –Strawberry Cake Recipe #1

Ingredients

2 and ½  Cups, 300 g or 10.5 oz Cake Flour

2 Teaspoons Baking Powder

½  Teaspoon Baking Soda

1 Teaspoon Salt

¾ Cup, 1 and  ½ Sticks, 170 g or 6 oz Butter

1  and ¾ Cups,400 g or 14 oz  Sugar

5 Large Egg Whites

1/3 Cup, 75 g , 79 ml or 2.7 Plain Yogurt or Sour Cream

2 Teaspoons Pure Vanilla Extract

½  Cup ,120 ml or  4 fl oz Whole Milk

1/2 Cup Reduced Strawberry Puree

1 or 2 Drops of Pink or Red Food Color (you might choose to omit this if you don’t mind about the color of the cake)

Instructions For Preparation And Baking

(i) Prepare your reduced strawberry puree ahead of time so that it would cool completely by the time you need to use it. ( Check out note below to see how to make reduced strawberry puree)

(ii) Prepare your oven by preheating to 350°F or 177°C as the case may be.

(iii) Grease two 9 inch baking pans either with butter or shortening and flour lightly. Remember to tap on the baking pans to remove excess flour.

(iv) Whisk the dry ingredients for the cake together in a bowl and keep to the side.

(v) Place sugar and butter in another mixing bowl and mix on high speed until creamed and smooth (This should take about two minutes).

(vi) Pour the egg whites into this mixture and also beat on high speed until well incorporated. After this, mix in the sour cream or yogurt and vanilla and mix well.

(vii) Now turn the speed of your mixer low and add the dry ingredients until everything is well combined.

(viii) Still leave your mixer on the low speed and pour in the milk slowly. Finally mix in the reduced strawberry puree. Remember that throughout this process of beating and mixing, you have to constantly scrape the sides and bottom of your mixing bowl with a spatula. This would ensure that there are no lumps in the batter and that all ingredients are properly incorporated.

(ix) This batter would be a little bit thick but don’t bother about that. If you want to use the food color, now is the time to stir in a drop or two depending on the strength of your food color.

(x) Spoon your batter into the prepared baking pans and bake for about 25 minutes or until a tester inserted into the middle of the cake comes out clean.

(xi) Remove cake from the oven and allow to cool in the pan for 10 minutes. Afterwards turn them out on a cooling rack to cool completely before frosting

Note: How to Make Reduced Strawberry Puree –

Adapted from https://sallysbakingaddiction.com/strawberry-cake/

How to make strawberry cake

 

Cake Recipes #22  — Strawberry Cake Recipe #2

Ingredients

4 Cups,  480 g or 1.8 oz Flour

1 and ½ Teaspoon Baking Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup,8 oz, 227 g or 2 Sticks Butter

1 and  ½  Cups, 12 oz or 340 g Sugar

1 Teaspoon Vanilla Extract

½ Teaspoon Lemon Extract

1 and ½ Teaspoon Strawberry Extract

Zest from One Lemon

6 Egg Whites

4 oz Strawberry Puree

¾ Cup, 177 ml or 6 oz Milk

½ Teaspoon Pink Food Color

Instructions For Preparation And Baking

(i) Preheat your oven to 350 degrees F or 180 degrees C and adjust the oven rack to the middle of the oven.

(ii) You can use either three 6 inch cake pans or two 8 inch cake pans.

(iii) Place your butter in a mixing bowl and mix at medium speed until it gets shiny and smooth; this should take about 30 seconds.

(iv) Gradually mix in the sugar and beat until this mixture is pale and fluffy; this should take about 3 to 5 minutes.

(v) Next add the egg whites in three batches beating at 30 seconds intervals; Your batter should be creamy and not curdled.

(vi) In another bowl, whisk flour, baking soda and powder and add the lemon zest.

(vii) Place the milk, strawberry reduction, vanilla extract, strawberry extra, lemon extract and the food color in a separate bowl and mix well.

(viii) Finally, turn your mixer to its lowest speed start adding the liquid and dry ingredients to the butter mixture. Start with the dry ingredients, alternate with the liquids and end with the dry ingredients. Mix until well incorporated.

(ix) Spoon the batter in equal proportions into the baking pan. Bake for around 30 to 35 minutes or until a tester inserted into the cake comes out with very little crumbs.

(x) Remove from the oven and allow to cool for about 10 minutes before popping out the cakes.

(xi) Ensure that your cake is completely cooled before frosting.

Adapted from https://sugargeekshow.com/recipe/strawberry-cake-recipe/

 

Cake Recipe #23 –Strawberry Cake Recipe #3

Ingredients

To Make The Cake You Need The Following:

2 Large Eggs

1 Cup,113 g or 8 oz  Sugar

1 Cup,113 g or 8 oz  Sour Cream

2 Cups, 240 g or 8.4 oz  Flour

½  Cup, 118 ml or 4 fl oz Pure Vegetable Oil

1 Teaspoon Vanilla Extract

2 Teaspoon Baking Powder

¼  Teaspoon Salt

12 oz Strawberries (approximately 12 large strawberries, 24 medium sized or 36 small ones)

1 Teaspoon Powdered/Icing Sugar for dusting the cake (this is optional)

To Make The Strawberry Sauce You Need The Following:

16 oz Strawberries (approximately 16 large, 28 or 40 small strawberries)

¼  Cup, 57 g or 2 oz Sugar  (more or less depending on your taste)

Instructions For Preparation And Baking 

(i) Preheat your oven to 190° C/170°C ,(for fan/ gas oven is 5) or 375°F

(ii) Grease a 9-inch springform baking pan and line the base with baking paper.

(iii) Dice half of the strawberries and slice the other half in twos. Keep this aside.

(iv) Add all the ingredients for the strawberry sauce in a blender or food processor and blend until you get a smooth puree. Set aside.

Bake the Cake

(i) With a hand or stand mixer, beat sugar and eggs in mixing bowl for about 5 minutes on high speed or until thick and light in color.

(ii) Next, add oil, sour cream and vanilla on low speed until it all blends well.

(iii) In another small mixing bowl, whisk together the dry ingredients. Set your mixer on medium low speed and start mixing into the butter mixture. Just mix until dry ingredients are properly incorporated. Remember not to over mix your batter.

(iv) Spoon half of the batter into the prepared springform pan. Then place the diced strawberries on that layer and cover with the remaining batter. Finally, slightly press the strawberries that you’ve cut in two into the top batter.

(v) Bake for around 45 to 55 minutes or until a tester inserted into the middle of the cake comes out clean.

(vi) Remove the cake pan from the oven and allow to cool for 15 to 20 minutes before you remove the ring.

(vii) Transfer your cake to a platter and leave to cool completely. You can dust with confectioner’s sugar if you want. Then generously drizzle each slice of cake with the strawberry sauce before serving.

Adapted from https://natashaskitchen.com/easy-strawberry-cake/

 

Cake Recipe #24– Strawberry Cake Recipe #4

Ingredients

1 and ½ Cups, 180 g , 5.3 oz  Flour

½ Teaspoon Salt

1 and ½  Teaspoons Baking Powder

1 Cup and 2 Tablespoons, 253 g or 9 oz Sugar

3/8 Cup, 85 g, ¾ Stick , 3 oz or 6 Tablespoons Butter

1 Large Egg

1 Teaspoon Vanilla Extract

½Cup, 118 ml or 4 fl oz  Milk (you can use either full cream or low fat milk)

About 3/4 lb Strawberries (approximately 12 large, 24 medium or 36 small strawberries)

Instructions For Preparation And  Baking

Prepare The Batter

(i) Heat your oven to 350°F, 180°C or 4 if using a gas oven.

(ii) Grease a 9-inch square cake pan

(iii) Get a medium sized mixing bowl and whisk together the flour, salt and baking powder.

(iv) Place one cup of sugar and butter in another mixing bowl and beat until light and fluffy(this should take about 3 minutes).

(v) Add the egg and vanilla and continue to bear but now on low speed until properly mixed. Next you add the flour gradually, still on the same low speed. You’ll alternate your flour mixture with milk and mix until all the ingredients are well combined.

(vi) Pour your batter into the baking pan and smooth out evenly then arrange the strawberry you have cut on top of the batter (place them cut side down). The strawberry should cover the whole batter so you may need more or less strawberries than stated in the recipe. Finally, sprinkle the 2 tablespoons of sugar on the strawberries and put batter into the oven.

Bake The Cake 

(i) Bake the cake for the first 10 minutes on the preset temperature then reduce the heat to 325°F, 170°C or 3 on gas oven. Continue to bake for about an hour or until a toothpick inserted into the middle of the cake comes out clean.

(ii) Remove from the oven and leave in the pan to cool. You can serve with any frosting of your choice.

(iii) This cake can be stored for a few days outside the fridge; just keep it slightly covered and at room temperature.

Adapted from https://www.onceuponachef.com/recipes/summer-strawberry-cake.html

Cake Recipes #25 — Strawberry Cake Recipe #5

Ingredients

18 oz, 500 g or 1 and 1/8 lb White Cake Mix (please be sure to use with the ingredients in this recipe and not the ones on the cake mix box)

3 oz or 90 g Strawberry Jello

1 Cup Fresh Strawberries Thinly Chopped or Mashed; Approximately 8 large strawberries (you can also use frozen strawberries)

1 Cup, 235 ml or 8 fl oz  Pure Vegetable Oil

½  Cup, 118 ml or 4 fl oz  Full Cream Milk

4 Large Eggs

 Instructions For Preparation And Baking

(i) Prepare your oven by preheating to 350°F, 180°C, 160 for fan oven and 4 for gas oven.

(ii) Light grease your 9 x 13 inch baking pan with butter or shortening or baking spray.

(iii) Place all the ingredients in one mixing bowl and mix for about 3 minutes. Ensure that you scrape the sides and bottom of the mixing bowl as you mix. This would ensure that all the ingredients are properly incorporated.

(iv) Spoon your batter into the baking pan and bake for about 28 to 30 minutes or test with a toothpick. The cake is done if the toothpick inserted into the middle comes out clean.

(v) Remove cake from the oven and allow to cool completely before frosting.

Adapted from https://www.callmepmc.com/easy-strawberry-cake/

Cake Recipes #26 –Strawberry Cake Recipe #6

Ingredients

¾  Cup, 85 g or 3 oz  Cake Flour

2 Cups, 240 g or 8.4 oz  Flour

½ Teaspoon Baking Soda

2 Teaspoon Baking Powder

½ Teaspoon Salt

¾ Cup, 177 ml or 6 fl oz Pure Vegetable Oil

1 and ¾ Cups,400 g or 14 oz  Sugar

4 Large Eggs

1 and ½ Cups Slightly Blended Strawberries (approximately 3 cups of whole strawberries or 24 large ones)

1 Teaspoon Vanilla Extract

Instructions For Preparation And Baking

(i) Ensure your oven is preheated to 350 °F, 180 °C, 160 for fan oven or 4 for gas oven.

(ii) Grease a 9 x 13 baking pan and line with baking paper. If you plan on serving the cake straight from the pan, then don’t line with baking paper. If however you want to remove the cake from the pan after baking, then put a strip of baking paper around the length of the baking pan and allow it to hang over the sides. This would serve as handles that you can use to pull the cake out when it’s done.

(iii) Prepare your strawberry puree by blending slightly in a food processor or blender (you can either use and electric blender or a hand blender). Remember the puree should not be too smooth, let there be some bits and chunks of strawberries in the puree.

(iv) Combine all the dry ingredients except the sugar in one bowl.

(v) Get a large mixing bowl and whisk the wet ingredients with the sugar then gently fold in the dry ingredients.

(vi) Spoon your batter into the baking pan and bake for about 35 to 40 minutes or until a tester inserted into the center of the cake comes out with just a few crumbs.

(v) Leave your cake to cool totally in the pan before you frost and serve. If you have planned to lift the cake out of the pan then refrigerate it for no less than an hour before attempting to lift it out.

Adapted from https://butternutbakeryblog.com/fresh-strawberry-sheet-cake/

Cake Recipes #27 — Strawberry Cake Recipe #7 
Ingredients

½ Cup, 113 g, 1 Stick or 4 oz Butter

1 and ¼ Cups, 285 g or 10 oz Raw Sugar ( turbinado)

2 Large Eggs

1 and ½ Teaspoons Vanilla Extract

1 and ½ Cups, 180 g or 5.3 oz Flour

1 Teaspoon Baking Soda

½  Teaspoon Salt

¼ Cup, 57 g 2 oz or 4 Tablespoons Sour Cream

1 Cup Mashed Strawberries (approximately 16 large strawberries)

Instructions For Preparation And  Baking

(i) Preheat your oven to 350°F, 180°C, 160 (fan) or 4(gas).

(ii) Grease and lightly flour a 9 x 13 inch baking pan.

(iii) Place the half cup of butter and sugar in a mixing bowl and cream until smooth. Add eggs, mix for a minute and then stir in the salt and vanilla. Set this mixture aside.

(iv) Get another bowl and mix the sour cream and baking soda very well then add this mixture and flour to the butter and sugar mixture.

(v) Stir in the mashed strawberries until well combined.

(vi) Spoon your batter into the baking pan and bake for about 30 minutes or until the top of the cake bounces back slightly when you touch it.

(vii) Remove from the oven and allow to cool before frosting.

Adapted from https://www.allrecipes.com/recipe/17931/jesse-and-steves-fresh-strawberry-cake/

Cake Recipes #28 — Strawberry Cake Recipe #8

Ingredients

1 and ⅔ Cups or 205  g or 7.2 oz or ½ lb  Flour

1 Heaped Teaspoon Baking Powder

¼ Heaped Teaspoons Baking Soda

¼ Heaped Teaspoon kosher Salt

¾ Cup, 170 g,  

1 and ½ Sticks or 6 oz Butter 

¼ Cup, 60 ml or 2 fl oz  Warm Full Cream Milk

¼ Cup or 80 g Strained Strawberry Preserves (warmed)

½ Cup , 120 ml or 4 fl Sour Cream

1 Teaspoon Vanilla Extract

3 Large Egg Whites

3/5 Cup or 70 g Chopped Fresh Strawberries (approximately 5 large strawberries)

1 Tablespoon Lemon Zest

A Drop Or Two Pink food Color

Instructions For Preparation And  Baking

(i) Preheat oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease three 6 – inch baking pans.

(iii) Warm the strawberry preserves and strain it. Set aside.

(iv) Sift all the dry ingredients and combine well.

(v) Get another bowl and whisk all the wet ingredients together; including the lemon zest.

(vi) Combine the dry and wet ingredients and add a few drops of pink food color to the shade you desire.

(vii) Distribute the batter evenly into all the cake pans and bake for around 30 to 40 minutes or until a tester inserted into the center of the cake comes out clean.

(viii) Remove from the oven and leave to cool for some time in the pans before you remove the cakes from the pan.

Adapted from https://preppykitchen.com/strawberry-cake/

Cake Recipes #29– Strawberry Cake Recipe #9

This batter would fit in two 6-inches round baking pans or one 8 or 9 inch pan.

Ingredients

1 Cup, 120 g or 4.2 oz Cake Flour

½ Cup, 113 g or 4 oz Sugar

¼ Cup, 57 g or 2 oz Vegetable Shortening

¼ Cup, 57 g or 2 oz Butter

1/8 Cup, 30 g or 1 oz Jello

1 Large Egg

1 Teaspoon Baking Powder

½ Teaspoon Salt

¾ Cup, 177 ml or 6 fl oz  Milk (you can also use 3 oz of strawberry puree and 3 oz of milk instead)

Instructions For Preparation And  Baking

(i) Preheat oven to 350°F, 180°C, 160 for fan ovens and 4 for gas ovens.

(ii) Grease your baking pans with shortening or butter and line with baking paper

(iii) Shift together flour, baking powder and salt and set aside. Then combine the packet of strawberry jello with sugar.

(iv) Beat the eggs in a bowl and set aside.

(v) Place your shortening and butter into a mixing bowl and cream until smooth. Slowly add the jello and sugar mix and beat at medium speed until the mixture is light in color and fluffy. This should take around 3 to 4 minutes.

(vi) Begin to add the eggs slowly, beating your mixer on low speed until all the eggs are well combined with all the other ingredients.

(vii) Next add the flour mix in three batches, alternating with the milk. Start with the dry ingredients and end with the dry ingredients. Remember to always scrap down the sides and bottom of your mixing bowl as you mix so that all the ingredients would be properly incorporated. Do not over mix your batter so as not to develop the gluten in the flour and give the cake a chewy texture.

(viii) Divide your batter evenly among all the baking pans and place on the middle rack of the oven. Bake for about 30 to 35 minutes or more depending on what size of baking pan you are using. Start checking your cake at the 25 minutes mark to avoid a dry cake. Your cake is done when a tester or toothpick inserted into the middle of the cake comes out clean.

(ix) Remove the cake and place on a cooling rack for around 10 to 15 minutes before removing from the pans.

(x) Ensure that your cake cools totally before frosting.

Adapted from  https://feliciazee.com/recipe/strawberry-cake-recipe-2/

Cake Recipes #30 —Strawberry Cake Recipe #10 

Ingredients

1 Cup,  120 g or 4.2 oz Flour (self-raising)

6 Egg Whites

100 g Sugar (approx. ½ cup or 3.5 oz)

100 g Fresh Strawberries ( approx.7 to 8 medium sized strawberries)

60 ml Milk (approx.1/4 cup or 2 fl oz)

6 Egg Yolks

80 ml Vegetable Oil (approx. 1/3 cup or 2.7 fl oz)

Red or Pink Food Color (optional)

¼ Teaspoon Strawberry Essence

Instructions For Preparation And Baking

(i) Preheat oven to 325°F, 170°C, 150 for fan oven and 3 for gas oven.

(ii) Grease the bottom of an 8 inch baking pan and line with baking paper. Do not grease the sides of the baking pan.

(iii) First whisk the egg whites and sugar until stiff peak forms. Set this aside.

(iv) Next pour the milk into a blender, add the strawberry and blend until smooth.

(v) Get another mixing bowl and place the egg yolks and vegetable oil in it then beat very well. Then add the mixture of strawberry and milk, strawberry essence and color if you want to use the color. Combine all very well.

(vi) Add the flour and mix well, ensuring that there’s no lump left. After the batter is smooth, gently fold in the whisked egg white. Mix well until smooth (Always remember not to over mix any cake batter).

(vii) Spoon the batter into the cake pan and tap lightly. This would remove air bubbles and keep the cake from cracking.

(viii) Bake for about an hour. Check  for doneness by touching the center of the cake. If it’s firm and springy then the cake is done. Do not insert a tester or toothpick into the cake as this would deflate it.

(ix) Remove your cake from the oven and allow to cool for about 10 minutes. After which you can now run a knife around the edges of the cake pan to remove the cake.

Adapted from https://bakealish.com/strawberry-chiffon-cake-sponge/

Carrot Cakes

 

Cake Recipes #31– Carrot Cake Recipe #1

Ingredients

2 ½ Cups,  300 g or 10.5 oz  Flour

1 and 1/3 Cups, 10.7 oz  or 300 g White Sugar

¼ Cup (firmly packed), 42.5 g  or 1.5 oz  Dark Brown Sugar

12 oz Grated Carrots (approximately 6 or 7 medium sized carrots)

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

¼ Teaspoon Allspice

¼ Teaspoon Cinnamon

¼ Teaspoon Nutmeg (freshly ground)

½ Teaspoon Salt

3 Large Eggs

¾ Cup, 6 fl oz or 177 ml Plain Yogurt

 ¾ Cup, 6 oz or 177 ml Pure Vegetable Oil

Instructions for Preparation And  Baking

(i) Preheat your oven to 350 °F, 180 °C, 160 for fan oven or 4 for gas oven

(ii) Grease a 9 inch baking pan and line with baking paper.

(iii) Grate your carrots by hand and keep aside.

(iv) Place the dry ingredients in a mixing bowl and combine well. Add this to the carrots and toss it until properly coated.

(v) You can either use a food processor or mixer (stand or hand mixer). Place the wet ingredients (this includes the brown and white sugar but not the oil) and mix.

(vi) Still running your processor or mixer start drizzling in the vegetable oil. Combine both the wet and dry ingredients and mix thoroughly.

(vii) Spoon the batter into your baking pan and place the pan on the middle rack of your oven. Bake for 45 minutes and reduce the heat to 325°F, 170°C, 150 fan 3 gas. Then bake for the next 20 minutes or until a tester inserted into the middle of the cake comes out clean.

(viii) Remove from the oven and let it cool for about 15 minutes in the baking pan. After this turn out the cake on a cooling rack and let it cool totally before frosting.

Adapted from https://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe-1953483

 

Cake Recipes #32– Carrot Cake Recipe #2

Ingredients

2 Cups, 240 g or 8.5 oz Flour

1 Cup,8 oz  or 227 g White Sugar

1 Cup(lightly packed),6 oz or 128 g Brown Sugar 

2 Teaspoons Baking soda

1 Teaspoon kosher Salt (This can be substituted with ¼ teaspoon of table salt)

1 and ½ Teaspoons Cinnamon

1 and ¼ Cups, 10 fl oz or 295 ml Pure Vegetable Oil

1 Teaspoon Vanilla Extract

4 Large Eggs

3 Cups or 300 g Carrots (approx. 5 to 6 medium carrots and hand grated is best)

1 Cup or 100 g Roughly Chopped Pecans (optional)

1/2 Cup or 65 grams Raisins (optional)

Instructions For Preparation And Baking

(i) Preheat oven to 350°F, 180°C, 160 for fan ovens and 4 for gas ovens

(ii) Grease two 9-inch baking pans and line the base with baking paper.

(iii) Place all the dry ingredients (except the sugar; sugar is considered a wet ingredient) in a mixing bowl and mix until all the ingredients are well incorporated.

(iv) Beat sugar and oil in another mixing bowl, add vanilla and whisk in the eggs until thoroughly mixed.

(v) Using a rubber spatula, scrape down the sides of the bowl and add the dry ingredients. Stir until both the wet and dry ingredients are well incorporated.

(vi) Finally stir in the carrots, raisins and nuts. (remember that you can do without the raisins and nuts).

(vii) Bake for about 35 to 40 minutes or until a tester inserted into the middle of the cake comes out clean. You can also test for doneness by touching the top of the cake; if it’s firm and bouncy then the cake is done.

(viii) Allow to cool completely before frosting.

Adapted from https://www.inspiredtaste.net/25753/carrot-cake-recipe/

 

Cake Recipes #33 — Carrot Cake Recipe #3

Ingredients

2 Cups, 240 g, 8.4 oz Flour

1 Teaspoon Baking Soda

2 Teaspoons Baking Powder

1 and ½ Teaspoons Cinnamon

¼ Teaspoon Nutmeg

½ Teaspoons Ginger

½ Teaspoon Salt

¾ Cup, 6 fl oz or 177 ml Pure Vegetable Oil

4 Large Eggs

1 and ½ Cups, 222 g or  9 oz Brown Sugar

½ Cup, 113 g or 4 oz White Sugar

3 Cups (lightly packed),300 g  Grated Carrots(approx. 5 or 6 medium size carrots)

½ Cup or 125 g Applesauce (unsweetened)

1 Teaspoon Pure Vanilla Extract

Instructions for Preparation And  Baking

Click here to follow the instructions for Recipe  #2

Adapted from https://www.livewellbakeoften.com/the-best-carrot-cake-recipe/

Cake Recipes #34– Carrot Cake Recipe #4

Ingredients

2 and ½  Cups, 300 g  or 10.5 oz Flour

1 ½ Cup, 3 Sticks, 340 g, 12 oz Butter

1 Cup (packed), 170 g or 6 oz Light Brown Sugar

½  Cup, 113 g or 4 oz  White Sugar

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

¾  Teaspoon Salt

1 Teaspoon Cinnamon

¼ Teaspoon Nutmeg

½  Teaspoon Ginger

3 Large Eggs

2 Teaspoons Vanilla Extract

1/2 Cup Water

2 and ¾ Cups, 1 lb Grated Carrots (approx. 8 to 10 medium carrots)

1 Cups Pecan

Instructions for Preparation And Baking

(i) Preheat your oven to 350 °F, 180 °C, 160 fan or 4 for gas oven.

(ii) Grease and lightly flour three 9-inch baking pans(preferably round cake pans).

(iii) Whisk the dry ingredients together (excluding the sugars; sugar is counted as wet ingredient).

(iv) Cream butter and brown and white sugars on medium speed until light and fluffy. Add the eggs one after the other, beating well after each addition. Next add the water, vanilla and carrots. Beat for about 2 minutes to thoroughly mix all ingredients then add the dry ingredients and chopped pecans.

(v) Divide the batter evenly into the baking pans and bake for about 30 minutes. Halfway through this baking time, rotate the pans in the oven.

(vi) Remove the cakes from the oven and leave on the rack to cool for around 1 5minutes. Turn the cake out and leave (right side up) on the rack to finish cooling.

Adapted from https://www.marthastewart.com/356827/carrot-cake

 

photo Credit:needpix.com

 

Cake Recipes  #35 — Carrot Cake Recipe #5

Ingredients

3 Cups, 360 g, 12.6 oz Flour

2 Teaspoons Baking Powder

1 Tablespoon Baking Soda

1 and  ½ Teaspoon Salt

2 Teaspoons Cinnamon

1 and ½ Cups, 353 ml or 12 fl oz  Pure Vegetable Oil

1 and ½  Cups, 340 g or  12 oz White Sugar

½  Cup(packed), 85 g, 3 oz Brown Sugar 

4 Large Eggs

½  Cup, 120 ml or 4 fl oz  Full Cream Milk

1 Tablespoon Vanilla Extract

3 Cups, 303 g Grated Carrots (Approximately 8 Medium Carrots)

1 and  ½  Cups or 150 g Toasted Walnuts (roughly chopped)

Instructions For Preparation And Baking

(i) Follow steps 1 to 6 of Recipe # 2 here.  However, this recipe calls for 6 inches or 8 inches baking pans.

(ii) Divide the batter evenly into the cake pans and bake for 40 to 45 minutes if you are using the 6 inch pans or 35 to 40 minutes for the 8-inch pans. Rotate the baking pan halfway through the baking time. You can also insert a tester or toothpick into the middle of the cake and if it comes out clean then your cake is done.

(iii) Remove the cakes from the oven and allow to cool in the pans for about 15 minutes. Turn out the cakes and allow to finish cooling on a wire rack.

Adapted from https://www.thelittleepicurean.com/2018/03/carrot-cake.html

Cake Recipes #36 — Carrot Cake Recipe #6

Ingredients 

To Make The Cake You Need The Following: 

1 and  1/3 Cups, 160 g or 5.6 oz  Flour

½ Cup or 50 g Almond Flour

½  Teaspoon Baking Soda

1 Teaspoon Baking Powder

Zest of one Orange

1 Tablespoon Vanilla Extract

 ½ Cup,1 Stick, 4 oz or 1103 g Butter

¾  Cup ,160 g or 6 oz  White Sugar

1 and 1/5 Cups or 130  g Grated Carrots

3 Eggs

Pinch of Salt

To Make The  Orange Ganache You Need The Following: 

650 g or 23 oz White Chocolate

250 g or 1 Cup plus 1 Tablespoon Heavy Cream

Zest of 1or 2 Oranges (This depends on how strong you want the orange flavor to be)

Instructions For Preparation And Baking

(i) Preheat your oven 180°C, 350°F, 160 for fan and 4 for gas oven

(ii) Grease and flour two 9 -inch round baking pan

(iii) In a food processor, add the shredded carrots, orange zest and melted butter and pulse until smooth. You can also use a strong electric blender if you don’t have a food processor. Set that aside.

(iv) Get a mixing bowl and add eggs, vanilla and sugar and whisk until well combined.

(v) Next add the carrot and melted butter batter and mix again until thoroughly mixed.

(vi) Add the dry ingredients to the mixture and beat until combined. Do not be tempted to omit the almond flour as that is what gives the cake its distinctive flavor.

(vii) Divide your batter evenly into the two baking pans. Bake for about 25 minutes or until skewer comes out clean when inserted into the center of the cake.

(viii) Remove from the oven and allow to cool in the pan for about 5 to 10 minutes. Then turn out the cake unto a cooling wire rack and allow to cool completely before frosting.

Make the Frosting

(i) Melt the white chocolate and allow to cool a little bit

(ii) Place the orange zest in a small saucepan and pour the heavy cream over it. Place the saucepan over low heat on your stove. Stir continually so that the cream would not boil or burn. When the cream is almost boiling remove from the heat. This process would help to infuse the orange flavor into the cream.

(iii) Sieve the cream into the melted chocolate and mix until well combined. Pop into the fridge for about an hour.

(iv) Bring it out after an hour and set aside 3 or 4 tablespoons. Then whisk the remaining until the mixture is thick and creamy.

Make the Drip

(i) Pop the ganache that you set aside into the microwave for about 10 minutes to loosen it. Add a few drops of orange food color and stir well.

(ii) Frost Your Cake!

Ensure that the cake is completely cooled. Frost and drizzle the drip over the cake.

Adapted from https://www.youtube.com/watch?v=GxynNPllM_k

 

Cake Recipes #37 — Carrot Cake Recipe #7

Ingredients

3 Large Eggs

¾ Cup, 177 ml or 6 fl oz Buttermilk

¾ Cup, 177 ml or 6 fl oz Vegetable Oil

1 and ½ Cups, 340 g or 12 oz Sugar

2 Teaspoons Vanilla Extract

2 Teaspoons Cinnamon

¼  Teaspoon Salt

2 Cups,  240 g or 8.4 oz  Flour

2 Teaspoons Baking Soda

2 Cups or 250 g Grated Carrots

1 Cup or 125 g  Flaked Coconut

1 Can or 8 oz Crushed Pineapple with the Juice

1 Cup or 125 g Chopped Walnuts

Instructions for Preparation And Baking

Follow the steps in Recipe #2. However, this recipe calls for two or three 8-inch baking pans depending on how many layers you want.

Adapted from https://www.norinesnest.com/worlds-best-carrot-cake/

Cake Recipes #38 —Microwave Carrot Cake Recipe #8

This recipe comes in handy when you are in a time crunch. It is ideal for folks who don’t have an oven but don’t like to eat store bought desserts. It takes just 10 minutes or a little more to bake the three layers.

You can also bake this recipe in the oven for about 35 to 40 minutes.

Ingredients

2 and ½, Cups 300 g or 12.6 oz Flour

1 and ¼ Teaspoon Baking Powder

1 and ½ Teaspoon Baking Soda

2 Teaspoons Cinnamon

½ Teaspoon Salt

2 Cups, 454 g or 16 oz Sugar

4 Large Eggs

1 Cup,235 ml or 8 fl oz Pure and Flavorless Vegetable Oil

2 Teaspoons Vanilla Extract

2 Cups, 225 g or 8 oz Grated Carrots

¾ Cup, 106 g or 3.4 oz Raisins

¾ Cup, 64 g or 2 and ¼ oz Shredded Coconut

1 Cup, 225 g or 8 oz Crushed and Strained Pineapple

Instructions For Preparation And  Baking

(i) Generously grease 3 9-inch microwave safe bakeware

(ii) Click here to follow instructions for preparing the batter for Recipe #2 of carrot cake

(iii) Place each bakeware in the microwave and bake for between 3 to 4 minutes. You may need more or less time depending on the wattage of your microwave.

(iv) Allow to cool completely before frosting.

Adapted from https://www.biggerbolderbaking.com/microwave-carrot-cake/

 

Coconut Cake

Cake Recipes #39– Coconut Cake Recipe #1

Ingredients

½ Cup, 1 Stick, 113 g or 4 oz Butter (salted)

½ Cup, 118 ml or 4 fl oz Vegetable Oil

1 and ½ Cups, 340 g or 12 oz Sugar

2 Teaspoons Coconut Extract

6 Large Egg Whites

1 and ½ Cups, 353 ml or 12 fl oz Coconut Milk

¼ Cup, 113 g or 4 oz Sour Cream

3 and ½ Cups, 420 g or 14.7 oz Cake Flour

4 Teaspoons Baking Powder

½ Teaspoon Salt

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven.

(ii) Grease three 9-inch baking pans and line with baking paper.

(iii) Place butter, oil and sugar in a mixing bowl and cream until it’s smooth.

(iv) Add the egg whites and coconut extract and beat until fluffy. This should take about 2 minutes.

(v) Sift in the dry ingredients and mix until blended. Do not over mix the batter.

(vi) Divide this batter evenly between the three baking pans and bake for 25 to 30 minutes.

(vii) Remove from the oven and allow to cool in the pans for about 5 minutes. Then invert onto a cooling rack and leave to cool completely before frosting.

Although you can frost with any frosting of your choice, check out Recipe #2  below for a great recipe for layering and frosting your cake.

Adapted from https://www.youtube.com/watch?v=Vd2gZ2ng3l0

 

Cake Recipes #40–(Lemon) Coconut Cake Recipe #2

Ingredients

To Make The Cake You Need The Following:

2 and ½ Cups, 300 g or 10 oz Flour

1 and ½ Cups, 340 g or 12 oz Sugar

1 Tablespoon Baking Powder

½ Teaspoon Salt

Zest of 1 lemon

¾ Cup, 170 g, I and ½ Sticks or 6 oz Butter

1 Cup, 235 ml or 8 fl oz Buttermilk

¼ Cup, 59 ml or 2 fl oz Fresh Lemon Juice

2 Tablespoons Vegetable Oil

4 Large Eggs

2 Teaspoons Vanilla Extract

To Make The Lemon Coconut Filling You Need The Following:

1 Cup, 235ml or 8 fl oz Whipping Cream

1 Cup, 227 g or 8 oz Sugar

Zest of 1 Lemon

¼ Cup, 30 g or 1.1 oz Cornstarch

2 Cups or 300 g Flaked Coconut (sweetened)

3 Large egg yolks

½ Cup, 113 g, 1 Stick or 4 oz Butter (unsalted)

1 Teaspoon Vanilla Extract

½ Teaspoon Coconut Extract (optional)

To Make The Sabayon Buttercream & Assemble The Cake You Need The Following:

2 Large Egg Yolks

¼ Cup, 57 g or 2 oz Sugar

Zest of 1 lemon

¼ Cup, 59 ml or 2 fl oz Fresh Lemon Juice

2 Cups or 260 g Powdered/Icing Sugar

1 and ½ Cups, 340 g, 3 Sticks or 12 oz Butter

2 Teaspoons Vanilla Extract

1 and ½ Cups or 115 g Flaked Coconut (sweetened)

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven.

(ii) Grease two 8-inch baking pans and line with baking paper.

(iii) Sift your flour, baking powder and salt into a large mixing bowl. If you are using a stand mixer, use the paddle attachment. Add the lemon zest and mix with the dry ingredients. Next add the butter and work it into the flour for two minutes on medium low until it’s crumbly and there are no more pieces of butter to be seen.

(iv) Get another mixing bowl and place the eggs, oil, buttermilk, lemon juice and vanilla. Whisk until well incorporated. Add this to the flour mixture and beat start out on low speed to mix the ingredients and then increase to medium high. Beat until the batter lightens in color (this should take about a minute).

(v) Spoon the batter into the baking pans and bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.

(vi) Remove from the oven and leave in the pan for 30 minutes then turn out the cakes onto a cooling rack to finish cooling.

Make The Sabayon  and Filling 

(i) While your cake is cooling, prepare the filling and frosting. Place the cream, sugar, coconut, and cornstarch and lemon zest in a large saucepan and whisk to combine. Place the egg yolks in a small bowl and the butter in another bowl and set aside.

(ii) Now place the cream mixture on medium heat and bring to a full simmer. Ensure that you whisk it constantly for about 5 minutes. Spoon some of the cream into the egg yolks, whisk quickly and add it to the cream mixture. Continue whisking and cook for another 4 minutes. This would give the eggs enough time to cook. Remove from the heat and add the butter. Whisk the mixture until the butter is completely melted.  Add vanilla and the coconut extract (if you choose to use it).

(iii) Scoop the finished product into a bowl to cool. Cover and chill for a minimum of 4 hours before using it( You may need to make this filling ahead).

(iv) To make the buttercream, place the egg yolks, sugar , lemon juice and zest in a metal mixing bowl. Place the bowl over a pot of slow boiling water and whisk until the mixture doubles in size. It would also hold a ribbon when you lift the whisk.

(v) Remove the bowl from the heat and add the icing sugar. Whisk well to combine(this mixture is called Sabayon) whip the sabayon for one minute more to further cool it and then add the butter in little bits. Continue to whisk until the mixture is smooth.  Finally, add the vanilla.  Use your frosting at room temperature.

Now to Assemble the Cake:

(i) Torte your cakes into two layers each so you’ll have four layers in all.

(ii) Place the first layer on a stacker board and place on a cake turntable or platter ( a cake turntable is best). Pipe a ring of buttercream around the cake layer and then spoon 1/3 of the coconut filling (chilled) inside the ring, spreading evenly. Top with the second layer and repeat the process until you are done with the cake layers and filling.

(iii) Cover the cake with the frosting and then coat with the flaked coconut. Chill until you are ready to serve. Allow it to sit out for an hour before you slice ans serve.

Adapted from https://www.youtube.com/watch?v=ofBeZE-XgWE

 

Cake Recipes #41 — Coconut Cake Recipe #3(Southern Coconut Cake) 

Ingredients

To Make The Cake You Need The Following:

2 and ½ Cups, 300 g or 11 oz Flour

½ Teaspoon Baking Soda

1 Teaspoon Baking Powder

½ Teaspoon Salt

½ Cup, 113 g, 1 Stick or 4 oz Butter

1 and ½ Cups, 113 g or 14 oz Sugar

½ Cup, 118 ml or 4 fl oz Vegetable Oil

5 Large Eggs (Separated)

¼ teaspoon Cream of Tartar

1 Teaspoon Vanilla Extract

2 Teaspoon Coconut Extract

1 Cup, 11 ml or 8 fl oz Buttermilk

2 and ¼ Cups, 170 g or 6 oz Flaked Coconut (sweetened and toasted until lightly browned)

To Make The Southern Coconut Cream Cheese Frosting You Need The Following:

1 Cup, 113 g or 8 oz Full- fat Cream Cheese

½ Cup, 113 g, 1 Stick or 4 oz Butter

3 Tablespoons Coconut or Plain Milk

1 Teaspoon Coconut Extract

1 Teaspoon Vanilla Extract

4 Cups or 16 oz Powdered/Icing Sugar

2 and ¼ Cups, 170 g or 6 oz Flaked Coconut (sweetened and toasted until lightly browned)

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven. Adjust oven rack to the center of the oven.

(ii) Grease and lightly flour three 8- inch baking pans.

(iii) Whisk egg whites at medium high speed with the whip attachment of your stand mixer or with a whisk in a large mixing bowl. Add cream of tartar and whisk until soft firm peak  forms.

(iv) In another bowl, combine the flour, baking soda, baking powder and salt and set aside.

(v) Place butter in a mixing bowl and mix on medium high until it’s glossy and smooth. If you are using a stand mixer, use the paddle attachment.

(vi) Add the sugar gradually and then the oil and mix until the batter is almost white and fluffy. This would take between 3 to 5 minutes.

(vii) Add the egg yolks one at a time and beat well after each addition. Add the coconut and vanilla extract to the milk in a measuring cup and set aside.

(viii) Reduce your mixer to the lowest speed and start adding the dry ingredients, alternating with the milk. Mix well until all your ingredients are properly incorporated.

(ix) Next add the coconut, folding in gently. Then fold in the egg whites (ensure that you do so gently so as not to totally deflate it). This process is best done with a spatula in order not to over mix the batter.

Bake The Cake

(i) Spoon the batter evenly into the baking pans and bake for about 25 to 30 minutes or until a tester inserted into the middle of the cake comes out with a few crumbs.

(ii) Remove from the oven and allow to cool in the pan for about 10 minutes. Turn the cake onto a cooling rack to cool completely before frosting.

Prepare the Frosting:

(i) Place the cream cheese in a mixing bowl and beat until smooth. Then add the butter and continue beating until both are well incorporated and smooth.

(ii) Add the milk and extract and mix well. Finally, add he icing sugar gradually as you beat until your frosting is smooth and fluffy.

(iii) Frost your cake and cover with the flaked coconut.

Adapted from https://sugargeekshow.com/recipe/coconut-cake-recipe/

 

Pumpkin Bread Cake

Photo Credit: flickr.com

Cake Recipes #42 — Pumpkin Bread Cake Recipe #1

Ingredients

3 Cup, 24 oz or 675 g Canned Pumpkin Puree

1 and ½ Cups or 353 ml Pure Vegetable Oil

4 Cups, 908 g or 32 oz White sugar

6 Large Eggs

4 and ¾ Cups, 565 g or 19.8 oz Flour

1 and ½ Teaspoons Baking Soda

1 and ½ Teaspoons Baking Powder

1 and ½ Teaspoons Salt

1 and ½ Teaspoons Cinnamon

1 and ½ Teaspoons Cloves

1 and ½ Teaspoons Nutmeg

Instructions For Preparation And Baking

(i) Heat oven to 350°F, 180 °C, 160 for fan oven and 4 for gas oven.

(ii) Grease three 9-inch loaf pans, you can either line with baking paper or dust with flour.

(iii) Place all the dry ingredients except the sugar (sugar is counted as wet ingredient) in a mixing bowl and whisk until properly mixed.

(iv) Get another mixing bowl and whisk all the wet ingredients including the sugar until thoroughly mixed. Add the carrots and mix thoroughly.

(v) Add the wet ingredients into the dry and mix until properly incorporated.

(vi) Spoon your batter into the baking pans and bake for 45 -60 minutes or until a skewer inserted into the middle of the cake comes out clean.

(vii) Remove the cakes from the oven and allow to cool for about 10 to 15 minutes, then remove from the pans.

(viii) Serve as desired.

Adapted from https://www.allrecipes.com/recipe/6862/pumpkin-bread-iv/

Cake Recipes #43 –Pumpkin Bread Cake #2

Ingredients

1 and ½ Sticks, ¾ Cup, 170 g or 6 oz Butter

2 Cups, 454 g or 16 oz Sugar

2 Cups, 240 g or 8.4 oz Flour

½  Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Cloves

½ Teaspoon Salt

1 Teaspoon Nutmeg

1 Teaspoon Cinnamon

2 Large Eggs

1 and ¾ Cups,15 oz or 440 g Pumpkin Puree

Instructions for Preparation And Baking

(i) Preheat your oven to 325°F, 170 °C ,150 fan oven or 3 gas oven.

(ii) Grease two 8 x 4 loaf pans with butter or shortening and flour lightly. You can also use baking spray.

(iii) Combine your dry ingredients in a mixing bowl and set aside.

(iv) Get a large mixing bowl and cream your sugar and butter at medium speed. Next add the eggs one after the other. Mix well to incorporate thoroughly after every addition. Keep mixing until this mixture is light and fluffy. Then add the pumpkin.

(v) Now switch your mixer speed to low and add the dry ingredients; mix well until all the ingredients are properly incorporated.

(vi) Spoon your batter into the loaf pans that you’ve prepared and bake for around an hour to an hour and 15 minutes. You can also check for doneness by sticking a toothpick into the center of the cake/bread. If the toothpick comes out clean then your cake/bread is done.

(vii) Remove from the oven, leave in the pan to cool for about 10 minutes, then turn out of the pans to cool completely on a wire rack.

Adapted from https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

Cake Recipes #44 — Pumpkin Bread Cake Recipe #3

Ingredients

½ Cup, 113 g or 4 oz White Sugar

½ Cup, 64 g or 2 and ¼ oz Light Brown Sugar (lightly packed)

2 Large Eggs

½ Cup, 118 ml or 4 fl oz Pure Vegetable Oil

¾ Cup, 170 g or 6 oz Canned Pumpkin Puree

1/3 Cup, 79 ml or 2.7 fl oz Buttermilk

1 Teaspoon Vanilla Extract

1 Cup,120 g or 4.2 oz Flour

¾ Teaspoon Baking Soda

½ Teaspoon Salt

2 Teaspoons Pumpkin Pie Spice

Instructions For Preparation And Baking

(i) Preheat your oven to 350°F, 180 °C, 160 for fan oven and 4 for gas oven.

(ii) Grease and lightly flour a 9 x 4 inch loaf pan and set aside.

(iii) Sieve your dry ingredients together and also set aside

(iv) Get a mixing bowl and place both brown and white sugar, vegetable oil and egg. Beat thoroughly until very smooth. Add the pumpkin, vanilla and butter milk and continue to beat until well incorporated.

(v) Gently fold in the dry ingredients until well blended.

(vi) Pour into your baking pan and bake for 50 to 60 minutes or until the middle of the cake/bread is firm.

(vii) Remove from the oven and leave to rest for about 10 to 15 minute before you remove it from the pan. Allow to cool completely and serve as desired.

Adapted from https://www.savingdessert.com/pumpkin-loaf-cake/

Cake Recipes #45 –Pumpkin Bread Cake Recipe #4 (Libby’s® Pumpkin Roll)

Ingredients

To Make the Cake You Need the Following:

¾ Cup, 85 g or 3 oz Flour

½ Teaspoon Baking Soda

½ Teaspoon Baking Powder

½ Teaspoon Cloves

¼ Teaspoon Salt

½ Teaspoon Cinnamon

3 Large Eggs

1 Cup, 227 g, 8 oz Sugar

2/3 Cup LIBBY’S® 100% Pure Pumpkin Puree

1 Cup, 125 g or 4.4 oz Chopped Walnuts (optional)

To Make The Filling You Need The Following:

8 oz Cream Cheese (approximately 225-250 g or 1 Cup)

1 Cup Icing Sugar (approximately 125 to 128 g or 4.5 oz)

6 Tablespoons Margarine or Butter(approximately 85 g, ¾ stick or 3 oz)

1 Teaspoon Vanilla Extract

Instructions For Preparation And Baking 

Bake the Cake

(i) Heat your oven to 375° F,190 °C, 170 for fan oven and 5 for gas oven

(ii) Grease and flour a 15 x 10 sheet cake pan and line with baking paper.

(iii) Combine your dry ingredients well in a mixing bowl and set aside.

(iv) Get another bigger bowl and combine your wet ingredients(remember that sugar is a wet ingredient) and whisk until it’s thick. Add the pumpkin and mix properly. Then add the dry ingredients and mix until all ingredients are well incorporated.

(v) Pour batter into your prepared pan; ensure that the batter is spread evenly all over the pan. Sprinkle the walnuts evenly all over the batter and bake for 11 to 15 minutes. Darker pans bake faster than lighter pans so if you are using a darker pan start checking your cake at around 10 minute

Fill And Roll The Cake 

(i) Once your cake is done, remove from the oven immediately and turn unto a thin tea towel. (Sprinkle icing sugar generously on the tea towel before turning the cake unto it). Be careful with this step so that your cake would not break. That is why it is very important to grease your pan very well and also line with baking paper.

(ii) Now starting with the narrow end of your cake, roll up the cake and towel tightly and leave to cool on an oven rack.

(iii) While your cake is cooling, throw in all the ingredients for the filling into a mixing bowl. Mix until properly incorporated and very smooth.

(iv) Unroll your cake carefully and spread the filling evenly over the cake and roll back the cake (this time without the tea towel). Wrap the cake in a cling film or plastic wrap and refrigerate for no less than an hour. You can leave in the fridge for longer.

Adapted from https://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll

 

 

Cake Recipes #46 — Pumpkin Bread Cake Recipe #5

Ingredients

3 Cups, 360 g , 12.6 oz Flour

1 and ½ Teaspoon Baking Soda

¼ Teaspoon Salt

2 Teaspoons Cinnamon

½ Teaspoon Nutmeg

¼ Teaspoon Ginger

¼ Teaspoon Allspice

¾ Cup, 170 g, 6 oz or 1 and ½ Sticks Butter

2 and ¼Cups, 511 g or 18 oz Sugar

3 Large Eggs

2 Cups, 450 g or 16 oz Pure Pumpkin Puree

2 Teaspoons Vanilla Extract

1 Cup, 235 ml or 8 fl oz Buttermilk

Instructions for  Preparation And Baking

(i) Preheat your oven to 275°F,140°C,120 for fan oven or 1 for gas oven.

(ii) Get a medium mixing bowl and combine all the dry ingredients; mix well.

(iii) Get another mixing bowl(a bigger one). Place your sugar and butter in it and cream until smooth. Add the eggs and mix well, then add the pumpkin and also mix well. Add the vanilla extract.

(iv) Next start adding the dry ingredients into the wet, alternating with the buttermilk. Do this in two batches and mix well until all ingredients are properly incorporated.

(v) Bake for about 70 to 80 minutes or until a tester stuck into the middle of the cake comes out clean.

(vi) Remove from the oven and allow to cool in the pan for about 10 to 15 minutes before removing from the pan. Allow to cool completely before slicing.

Adapted from https://divascancook.com/easy-pumpkin-bread-recipe-moist-pumpkin-bread-recipes/

 

Cake Recipes #47 — Pumpkin Bread Cake Recipe #6

Ingredients

1 and ¾ Cups, 205 g or 7.2 oz Flour

1 Teaspoon Baking Soda

½ Teaspoon Pumpkin Pie Spice

2 Teaspoons Cinnamon

¾ Teaspoon Salt

2 Eggs

¾ Cup, 170 g or 6 oz White Sugar

½ Cup (packed), 85 g or 3 oz Brown Sugar

1 and ½ Cups, 340 g or 12 oz Pure Pumpkin Puree

½ Cup, 120 ml or 4 fl oz Pure Vegetable Oil

¼ Cup or 60 ml Orange Juice or Buttermilk

2/3 Cup or 120 g Pecans or Walnuts or Dark, White or Semi-sweet Chocolate Chips

Instructions For Preparation And Baking

Click here to follow baking instructions for recipe #3 but don’t forget to put your add-on ingredient.

Adapted from https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/

Cake Recipes #48 –Pumpkin Bread Cake Recipe #7 (Favorite Pumpkin Roll)

Ingredients

For the Cake You Need The Following:

3 Large Eggs (Separated)

1 Cup, 227 g or 8 oz Sugar

2/3 Cup, 150 g or 5.3 oz Canned Pumpkin Puree

¾ Cup, 85 g, 3 oz Flour

1 Teaspoon Baking Soda

½ Teaspoon Cinnamon

1/8 Teaspoon Salt

For the Filling You Need the Following:

1 Cup, 8 oz or 227 g Cream Cheese

2 Tablespoons Butter

1 Cup or 128 g Icing/Powdered Sugar

¾  Teaspoon Vanilla Extract

Instructions for Preparation And Baking

(i) Preheat your oven to Heat your oven to 375° F,190 °C, 170 for fan oven and 5 for gas oven

(ii) Grease a 15 x 10 sheet pan and line with parchment paper.

(iii) Get a large mixing bowl and whisk the egg yolks until they are light colored and thick. Slowly add the pumpkin and half of the sugar at high speed until the sugar is nearly completely melted.

(iv) In another small mixing bowl, whisk the egg whites until if forms soft peaks. Slowly add the remaining half cup of sugar and whisk until this mixture forms a stiff peak. Gently fold in the first mixture (egg yolk mix).

(v) Next add the dry ingredients and fold in gently until well incorporated.

(vi) Bake for about 12 to 15 minutes. The cake is done if it springs back when you gently press the top.

(vii) Click here to follow steps 6 to 9 of recipe #4

Adapted from https://www.tasteofhome.com/recipes/favorite-pumpkin-cake-roll/

Cake Recipes #49 — Pumpkin Bread Cake Recipe #8

Ingredients

1 and ¾ Cup, 205 g or 7.2 oz Flour

1 Teaspoon Baking Soda

½ Teaspoon kosher Salt

½ Teaspoon Ginger

½ Teaspoon Nutmeg

1 Teaspoon Cinnamon

¼ Teaspoon Cloves

1 Cup, 225 g or 8 oz Pure Pumpkin Puree

¾ Cup or 125 g Light Brown Sugar

¼  Cup,57 g or 2 oz  White Sugar

2 Eggs

¼ Cup, ½ Stick, 2 oz or 57 g Butter (Melted)

¼ Cup, 59 ml or 2 fl oz Pure Vegetable Oil

¼ Cup or 59 ml Water

1 and ½ Teaspoons Vanilla Extract

Instructions For Preparation And Baking

Follow instructions in Recipe #2

Adapted from https://www.twopeasandtheirpod.com/pumpkin-bread/

 

Cake Recipes #50 — Pumpkin Bread Cake Recipe #9

Ingredients

2 Cups,240 g or 8.4 oz Flour

1 Teaspoon Baking Soda

1 Teaspoon Cinnamon

½ Teaspoon Baking Powder

½ Teaspoon kosher Salt

¼ Teaspoon Ginger

¼ Teaspoon Nutmeg

½ Cup, 113 g, 1 stick, or 4 oz Butter (melted)

1 and ¼ Cups, 284 g or 10 oz Sugar

1 Cup,225 g or 8 oz Pumpkin Puree

¼  Cup, 57 g or 2 oz  Sour Cream

2 Eggs

1 Teaspoon Vanilla Extract

Cinnamon-sugar ( This is optional for sprinkling on the cake after it’s baked)

Instructions For Preparation And  Baking

 Click here to follow the instructions on Recipe #2. However, this recipe calls for an 8 x 4 inch-loaf pan and may be done in 50 minutes or one hour.

Adapted from https://www.delish.com/cooking/recipe-ideas/a21581148/best-pumpkin-bread-recipe/

Photo Credit;flickr.com

Cake Recipes #51 –Pumpkin Bread Cake Recipe #10

Ingredients

For the Cake You Need The Following:

1 Cup, 225 g or 8 oz Pure Pumpkin Puree

1 and ½ Cups, 340 g or 12 oz Sugar

½ Cup, 115 ml or 4 fl oz Pure Vegetable Oil

1/3 Cup, 79 ml or 2 and ½ fl oz Milk

2 Eggs

1 and ¾ Cups, 255 g or 9 oz Flour

1 Teaspoon Baking Soda

1 and ½ Teaspoons Salt

1 Teaspoon Cinnamon

½ Teaspoon Nutmeg

For the Glaze You Need The Following:

½ Cup, 113 g  or 4 oz Butter

1 Cup, 113 g or 4 oz Powdered/Icing Sugar (You can add more if you want a thicker glaze)

2 Tablespoons Maple Syrup

Instructions For Preparation And Baking 

Bake the cake following instructions on Recipe #2 here.

Adapted from https://www.biggerbolderbaking.com/best-ever-pumpkin-bread/

 

Decadently Sweet /Chocolate Based

Chocolate Cake 

Cake Recipes #52 –Chocolate Cake Recipe #1

Ingredients

1 Cup,8 fl oz  or 235 ml Buttermilk

½ Cup,4 fl oz  or 120 ml Sour Cream

1 and ½ Cup or 355 ml Strong Coffee (hot)

3 Eggs

¾ Cup or 177 ml Vegetable Oil

1 Tablespoon Vanilla Extract

2 and 2/3 Cup, 533 g or 21.3 oz Sugar

½ Cup, 60 g or 2 oz Cocoa Powder

3 Cups, 360 g or 12.6 oz Flour

1 Tablespoon Baking Soda

1 and ½ Teaspoon Baking Powder

¼ Teaspoon  Salt

Instructions For Preparation And Baking

(i) Preheat your oven to 350 °F,180 °C, 160 for fan oven and 4 for gas oven

(ii) Grease three 8-inches round baking pans and flour lightly.

(iii) Combine all the dry ingredients and include the sugar in a mixing bowl and use a whisk to mix well.

(iv) Place all the wet ingredients in another mixing bowl and whisk until well combined.

(v) Add the dry ingredients to the wet ingredients and mix very well on speed two of your mixer for around 2 minutes.

(vi) Pour the batter into the three baking pans ensuring that they are evenly distributed. Bake for around 35 to 40 minutes or until a tester stuck in the middle of the cake comes out clean. You can rotate the cake pans in the oven halfway through the baking time.

(vii) Remove from the oven and allow to cool in the pans for around 10 to 15 minutes before removing from the pans.

(viii) Allow the cakes to cool completely and frost as desired.

Adapted from https://preppykitchen.com/ultimate-chocolate-cake/

 

Cake Recipes #53 –Chocolate Cake Recipe #2

Ingredients

1 and  ¾ Cups,205 g or 7.2 oz Flour

2 Cups, 454 g or 16 oz White Sugar

¾ Cup, 85 g or 3 oz Cocoa Powder (unsweetened)

1 and ½ Teaspoon Baking Soda

¾ Teaspoon Salt

½ Cup, 113 g, 1 Stick or 4 oz Melted Butter

1 Cup, 235 ml or 8 fl oz Buttermilk

2 Large Eggs

1 Tablespoon Vanilla Extract

2 Teaspoon Instant Coffee Mixed in 1 Cup of Boiling Water Or 1 Cup Hot Coffee

Instructions For Preparation And Baking

Click here to follow the instructions for Recipe #1 (but add your hot coffee last and stir with a spatula)

Adapted from https://foodess.com/moist-chocolate-cake/

 

Cake Recipes #54 — Chocolate Cake Recipe #3

Ingredients

2 Cups, 240 g or 8.4 oz Flour

2 Cups, 240 g or 8.4 oz Cocoa Powder

2 Cups, 454 g or 16 oz

2 Teaspoon Baking soda

1 Teaspoon Salt

2 Eggs

1 Cup, 235 ml or 16 fl oz Pure Vegetable Oil

1 Cup, 235 ml or 16 fl oz Buttermilk

1 Cup, 235 ml or 16 fl oz Boiling Water

1 and ½ Teaspoon Vanilla

Instructions for Preparation And Baking

Click here to follow the instructions for Recipe #1

Adapted from https://www.lifeloveandsugar.com/best-chocolate-cake/

 

Photo Credit: pixabay.com

Cake Recipes #55 — Chocolate Cake Recipe #4

Ingredients

3 Cups, 360 g, 12.6 oz Flour

1 and ½ Cups, 180 g or 6.3 oz Cocoa Powder

3 Cups, 680 g or 24 oz Sugar

1 and ½ Teaspoons Baking Powder

1 Tablespoon Baking Soda

1 and ½ Teaspoons Salt

1 and ½ Cups, 353 ml or 12 fl oz Buttermilk

½ Cup, 118 ml or 4 fl oz Vegetable Oil

4 Eggs

1 and ½ Cups, 353 ml or 12 fl oz Warm Water

2 Teaspoons Vanilla Extract

Instructions for Preparation And  Baking

Click here to follow instructions in Recipe #1

Adapted from https://thestayathomechef.com/the-most-amazing-chocolate-cake/#wprm-recipe-container-10660

 

Cake Recipes #56 — Chocolate Dulce De Leche Cake Recipe #5 

Ingredients

To Make the Cake You Need The Following:

1 and ½ Cups, 180 g or 6.3 oz Flour

¾ Cup, 85 g or 3 oz Cocoa Powder (Dutch-processed)

1 and ½ Cups, 340 g or 12 oz Sugar

1 Teaspoon Baking Powder

1 and ½ Teaspoon Baking Soda

1 Teaspoon Salt

2 Eggs

¼ Cup, 59 ml or 2 fl oz Vegetable Oil

¾ Cup, 177 ml or 6 fl oz Buttermilk

¾ Cup, 177 ml or 6 fl oz Hot Water

2 Teaspoon Vanilla

To Make the Dulce de Leche Buttercream You Need The Following:

1 Cup, 170 g or 6 oz Dark Brown Sugar (lightly packed)

3 Large Egg Whites

¼ Cup Dulce de Leche

1 and ½ Cups, 3 Sticks, 340 g or 12 oz Butter

To Make the Ganache You Need The Following:

½ Cup, 2 oz or 65 g Finely Chopped Dark Chocolate

¼ Cup, 59 ml or 2 fl oz   heavy whipping cream

Instructions For Preparation And Baking 

Bake the Cake:

Click here to follow the instructions for Recipe #1

Make the Dulce de Leche Buttercream:

(i) In a mixing bowl, whisk egg whites and brown sugar until well blended.

(ii) Place the mixing bowl over a double boiler(water bath) on the stove and whisk the mixture for about three minutes. By this time, the mixture should be hot and not grainy to touch.

(iii) Remove the bowl from the water bath and whisk on medium high until the mixture is stiff and cool. This should take between 5 to 10 minutes.

(iv) Change your mixer attachment to the paddle and gradually add the butter and mix till the mixture is smooth.

(v) Finally add the dulce de leche and mix until it gets smooth.

Make the Ganache:

(i) Get a bowl that is microwave safe and pour your cream and chopped chocolate into it.

(ii) Combine well and place in the microwave for 20 seconds. Bring out the mixture, stir and return to the microwave for 10 seconds. Repeat the 10 seconds cycle until the ganache is smooth and glossy.

(iii) Leave ganache to completely cool and thicken before using.

(iv) Torte your cake and fill with the dulce de leche, and also frost lightly or completely as you desire.

(v) Then drip ganache over the cake after frosting.

Adapted from https://livforcake.com/chocolate-dulce-de-leche-cake/

 

Cake Recipes #57 — Eggless Chocolate Cake Recipe #6

Ingredients

3 Cups, 360 g or 12.6 g Flour

½ Cup, 60 g or 2 oz Cocoa Powder

2 Cups, 454 g or 16 oz Sugar

2 Teaspoon Baking Soda

1 Teaspoon Salt

2 Cups, 470 ml or 16 fl oz Warm Coffee

2 Tablespoon White Vinegar

1 Tbsp vanilla extract

2/3 Cup Light Olive Oil (do not use extra virgin oil)

Instructions For Preparation And  Baking

Click here to follow instructions in Recipe #1

Adapted from https://natashaskitchen.com/chocolate-cake/

Cake Recipes #58 —Black Forest gateau Recipe #7

Ingredients

For the cake You Need The Following:

¾ Cup, 175 g Butter (salted)(approximately 6 oz or 1 and ½ stick)

200 g Dark Chocolate Bar

2 and ½ Cups,300 g or 10.5 oz  Flour

1 and 2/3 Cups, 375 g or 13.2 oz Sugar (golden caster)

25 g Cocoa Powder(approximately ¼ cup)

1 Teaspoon Baking Soda

2 Eggs(medium size is okay)

200 g Buttermilk  or Yogurt (approximately ¾ Cup)

100 ml Hot Water(approximately ½ cup)

To Assemble the Cake You Need The Following:

425 g Can Cherry (pitted)(approximately 2 cups or 16 oz)

2 Tablespoon Cherry Juice

100 g Morello Cherry Jam (approximately 1/3 cup or 3.8 oz)

4 Tablespoon Cherry Vodka (You can also use non alcoholic juice)

500 ml Double Cream (homemade or store bought)(approximately 2 cups and 2 tablespoons)

3 Tablespoon Powdered/Icing Sugar

Instructions For Preparation And  Baking

Bake The Cake

(i) Preheat your oven to 350 F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease and line three 8-inches round cake pans with baking paper and set aside

(iii) Boil hot water

(iv) Put butter and 75 g of the chocolate (cut into bits) in a saucepan and place over low heat. Stir until it melts completely.

(v) In a mixing bowl, place the sugar, flour, cocoa, baking soda and a pinch of salt and combine well.

(vi) Get another mixing bowl and whisk the buttermilk (yogurt) and egg together. Add this mixture and the melted chocolate mixture to the dry ingredients then add the hot water. Mix until the batter is smooth.

(vii) Spoon the batter evenly into the three baking pans and bake for about 25minutes or until a toothpick inserted into the cake comes out clean.

(viii) Remove from the oven and turn out cake from the pans, poke the cakes lightly with a skewer. Mix the 2 tablespoons of cherry juice and the cherry vodka. Drizzle over the cakes and leave to cool.

Decorate The Cakes:

(i) Mix the cherries and jam and set aside. Pour 200 ml of the double cream into a small saucepan and heat until almost getting to boiling point. Chop up the remaining chocolate and pour into the hot double cream. Stir until it melts, then set aside to thicken.

(ii) When the cakes are completely cool and you are ready to frost, whisk the remaining double cream and confectioner’s sugar until soft peaks are formed.

(iii) Use to decorate your cake as desired

Adapted from https://www.bbcgoodfood.com/recipes/2303676/black-forest-gteau

 

Cake Recipes #59 — Chocolate Cake Recipe #8

Ingredients

First Batch

1/3 Cup, 57 g or 2 oz Brown Sugar

1/3 Cup,79 ml or 2.7 fl oz Strong Coffee

½ Cup, 60 g or 2 oz Cocoa Powder (Dutch- processed)

1 Tablespoon Butter

1 Teaspoon Vanilla

Second Batch

1 and ½ Cups, 180 g or 6.3 oz Flour

½ Teaspoon Baking Powder

1 Teaspoon Baking Soda

½ Cup,1 stick or 113 g Butter(salted, warm but not melted)

½ Cup(packed), 85 g or 6 oz Brown Sugar 

½ Cup, 113 g or 4 oz Sugar

2 Large Eggs

½ Cup, 118 ml or 4 fl oz Cold Coffee

1 Teaspoon Vanilla

Third Batch For Chocolate Frosting

3 Cups or 384 g Powdered/Icing Sugar

6 Tablespoons or 90 g Cocoa Powder (Dutch- Processed) (approximately little over ¾ cup)

6 Tablespoons,3 oz or ¾ Stick Butter (Salted)

3 to 5 Tablespoons or 45 to 75 ml Heavy Whipping Cream

1 Teaspoon Vanilla Essence

Instructions For Preparation And Baking 

(i) Preheat your oven to 350F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease and line a 10 x 15 inch sheet cake pan with baking paper and set aside.

(iii) Get a medium size saucepan and put all the first batch ingredients. Place over low heat and stir for about 5 to 7 minutes or until well blended. Remove from heat and leave to cool a little. This mixture should be a bit thick and look like custard.

(iv) In another bowl, add the dry ingredients in second batch and mix well. Then add the wet ingredients and mix until thoroughly combined.

(v) Add the custard-like chocolate mixture you set aside and stir gently until both are well mixed.

(vi) Spoon the batter into the prepared baking pan and bake for 16 to 22 minutes or until tester comes out with little crumbs.

Make the Frosting:

(i) Sift the icing sugar and cocoa and set aside.

(ii) Cream butter in another mixing bowl until it is smooth. Slowly add the icing sugar and cocoa and the heavy whipping cream alternately. Add the vanilla and mix until light and fluffy.

(iii) Allow your cake to cool before frosting.

Adapted from https://iambaker.net/best-chocolate-cake-recipe/

Photo Credit: maxpixel.net

Cake Recipe #60 — Chocolate Cake Recipe #9

Ingredients

To Make the Chocolate Cake You Need The Following:

1 and ½ Cup, 353 ml or 12 fl oz Coffee or Water

¾ Cup, 1 and ½ Stick, 170 g or 6 oz Butter

½ Cup, 60 g or 2 oz Cocoa Powder (unsweetened and Dutch-processed )

3 Eggs

2 Tablespoons Grape Seed or Canola oil

¾ Cup, 177 ml or 6 fl oz Buttermilk

2 Teaspoons Vanilla Extract

2 Cups, 454 g or 16 oz Sugar

3 Cups, 360 g or 12.6 oz Flour

½ Teaspoon Baking Powder

1 and ½ Teaspoons Bicarbonate of Soda

1 Teaspoon Cinnamon

1 Teaspoon Salt

To Make the Milk Chocolate Buttercream You Need The Following:

6 Large Egg Whites

2 Cups 454 g or 16 oz Sugar

3 Cups, 680 g, 6 Sticks or 24 oz Butter

2 Teaspoons vanilla extract

1 and 1/8 Cups, 5 oz or 140 g  Chocolate (melted and cooled)

To Make The Toffee Crunch You Need The Following:

½ Cup, 113 g or 4 oz Sugar

4 Tablespoons, 56 g, ¼ Cup or ½ Stick Butter

¼ Teaspoon Salt

½ Teaspoon Cinnamon

To Make The Cinnamon Simple Syrup You Need The Following:

½ Cup, 113 g or 4 oz Sugar

½ Cup, 118 ml or 4 fl oz Water

1 Cinnamon Stick (crushed)

Instructions For Preparation And Baking 

To Make the Chocolate Cake:

(i) Preheat your oven to 350F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease three 8-inch baking pans and flour them lightly.

(iii) Get a medium saucepan and put cocoa, coffee and butter. Place on the stovetop at medium heat. Stir until well mixed then remove from the heat.

(iv) In another bowl mix the buttermilk, eggs, vanilla and oil and keep.

(v) Now use a large bowl to whisk together all the dry ingredients for the cake, then add the cocoa mixture and mix very well. Finally, add the buttermilk mixture and mix until all the ingredients are properly incorporated.

(vi) Distribute the batter evenly among all the baking pans and bake for about 30 to 35minutes. Or until you poke a toothpick in the center of the cake and it comes out clean.

(vii) Remove from the oven and leave to cool in the pan for a minimum of 20 minutes. Turn out of the pans and leave to cool totally before you fill and frost.

To Make the Milk Chocolate Buttercream:

(i) Put sugar and egg whites in a mixing bowl and whisk until thoroughly combined.

(ii) Place your mixing bowl over a pan/pot of slow boiling water to make a double boiler. Keep whisking until your egg mixture shows 160 °F on a candy thermometer. Then transfer the bowl carefully back to your work surface.

(iii) Then continue to whisk at high speed for about 10 minutes. By this time it should be shiny and have stiff peaks and also the exterior of the bowl would be back to normal room temperature.

(iv)Change the mixer attachment to the paddle attachment and turn the speed to slow. Gradually add the butter and mix until properly blended.

(v) Add the vanilla and then mix on medium speed for like 3 to 5 minutes; the mixture should be smooth and silky by now.

(vi) Finally add the melted chocolate and mix well.

To Make the Toffee Crunch:

(i) Line a sheet cake pan with baking paper or silicone mat and keep it ready.

(ii) Set a saucepan over moderate heat and melt the butter. Next add the sugar and allow to boil. Whisk continuously as it cooks until it becomes golden brown. This should take about 5 minutes.

(iii) Remove the saucepan from the heat and add the cinnamon and salt. Quickly pour this mixture onto the sheet cake pan that you have prepared and spread to a thin layer. Work fast so that you can spread it well before the mixture sets.

(iv) Leave to cool and then break into bits to use.

To Make the Cinnamon Simple Syrup:

(i) Put water and sugar in a saucepan and allow boiling on medium heat.

(ii) Lower the heat to a slow boil and add the cinnamon stick. Then leave on this low heat for 5 to 10 minutes. Finally remove from the heat and leave to cool. Don’t forget to sieve out the cinnamon stick before you use the syrup.

(iii) Finally, brush your cake with this syrup before you fill the layers with milk chocolate buttercream and toffee crunch and frost.

Adapted from https://thecakeblog.com/2018/11/chocolate-cinnamon-toffee-crunch-cake.html

Watch this video for more ideas on crunch chocolate cakes

 

Cake Recipes #61 — Chocolate Blackout Cake Recipe #10

Ingredients

To Make The Cake You Need The Following:

1 and ½ Cups, 180 g or 6.3 oz Flour

¾ Cup, 85 g or 3 oz Cocoa Powder (Dutch-processed)

¾ Teaspoon Baking Powder

1 and ½ Teaspoons Baking Soda

1 Egg (Separated)

1 and ½ Cups, 192 g or 6 ¾ oz Dark Brown Sugar( tightly packed)

¾ Cup, 177 ml or 6 oz Sour Cream

5 Tablespoons or 75 ml Vegetable Oil(approximately 1/3 cup)

2 Teaspoons Vanilla Extract

¾ Teaspoon kosher salt

To Make The Pudding You Need The Following:

⅓ Cup, 40 g or 1.4 oz Cocoa Powder (Dutch-processed)

5 Tablespoons Cornstarch

1 and ¼ Cups, 294 ml or 10 fl oz Heavy Cream

4 Egg Yolks

1 and ¼ Cups, 294 ml or 10 fl oz Full Cream Milk

⅔ Cup, 85 g or 3 oz Dark Brown Sugar (tightly packed)

¼ Teaspoon Kosher Salt

½ Cup or 4 oz  Chopped Milk Chocolate

1 Teaspoon Vanilla Extract

To Make the Frosting You Need The Following:

1 Cup, 235 ml or 8 fl oz Heavy Cream

3 Tablespoons Golden Syrup

Generous Pinch of Kosher salt

1 and ½ Cup or 12 oz  Chopped Bittersweet Chocolate

¾ Cup, 177 ml or 6 oz Sour Cream

2 Tablespoons Butter (unsalted)

Adapted from https://www.bonappetit.com/recipe/blackout-cake

Watch this video to see how this cake is done.

 

Cake Recipe #62 –Chocolate Pound Cake Recipe #11

Ingredients

3/4 Cups, 170 g, 6 oz or 1 and ½ Sticks Margarine or Butter

2 Cups, 454 g or 16 oz Sugar

3 Large Eggs

¾ Cup, 85 g or 3 oz Cocoa Powder

2 Cups, 240 g or 8.4 oz Flour

¾ Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 and ½ Cups, 353 ml or 12 fl oz Milk

2 Teaspoon Vanilla

Instructions For Preparation And Baking

(i) Preheat your oven to Preheat your oven to 350 F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease and flour 6-inches round baking pans

(iii) In a mixing bowl, combine the dry ingredients and set aside.

(iv) Get another mixing bowl and place the butter, sugar and eggs. Beat until properly incorporated. Then slowly add the sugar. Continue to beat for another 4 minutes or until the mixture is smooth.

(v)Finally start adding the dry ingredients while beating and alternate with milk. Continue until all the ingredients are well incorporated.

(vi) Divide the batter evenly into the baking pans and bake for around 30 to 35 minutes or until toothpick inserted into the middle of the cake comes out clean.

(vii) Remove your cakes from the oven but leave in the pan to cool for about 10 minutes. Then turn them out on a wire rack to cool completely.

(viii) Frost as desired and serve.

Adapted from http://www.holidayinsights.com/recipes/chocolatecake.htm

 

Cake Recipe #63  —Chocolate Cake Recipe#12 (Blackout Cake With Extra Chocolate)

Ingredients

To Make The Cake You Need The Following:

2 ½ Cups, 300 g or 6.3 oz Flour

1 Cup, 120 g, 4.2 oz Cocoa Powder

2 and ¼ Teaspoons  Baking Soda

1 and ½ Teaspoon Salt

1 Teaspoon baking Powder

1 and ¼Cups, 260 g or 9 oz Sugar

¾ Cup or 150 g or 4 oz Dark Brown Sugar (tightly packed)

1 Cup, 227 g or 8 oz Butter (unsalted)

2 and ¼ Cups,580 ml or 18 fl oz Buttermilk

2 Eggs

1 and ½ Teaspoon Vanilla Extract

¾ Cup, 170 g or 6 oz Bittersweet Chopped Chocolate (Melted and Cooled)

1 and ½ Cups or 353 ml Pure Vegetable Oil

To Make The Frosting You Need The Following:

1 Cup or 250 ml Cream Cheese

775 g, 3 Cups or 24 oz Butter

680 g, 24 oz or 1 and ½ lb Bittersweet Chopped Chocolate (Melted and Cooled)

4 Teaspoons Vanilla Extract

½ Teaspoon Salt

4 Cups or 512 g Confectioner’s Sugar

⅔ Cup or 80 g Cocoa Powder

Instructions For Baking and Frosting

(i) Preheat your oven to  350 F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease three 8-inches round baking pans and line with baking paper.

(iii) Get a large bowl and sift cocoa powder, flour, baking powder, baking soda and salt and mix well. If you are using a stand mixer, fit the head with the paddle attachment. Then add both brown and white sugar and mix until you get a crumb-like consistency.

(iv) In another bowl whisk the eggs, buttermilk and vanilla together and add to the first bowl with dry ingredients. Mixing on low speed as you add. When all the ingredients are fully mixed, increase the speed of the mixer to medium high and continue to mix for around 3 minutes.

(v) Pour in the melted chocolate gradually while mixing until fully incorporated. Then spoon the batter evenly into all the baking pans. Tap the pans lightly to remove air bubbles.

(vi) Bake for around 40 to 50 minutes or until a toothpick inserted into the middle of the cake comes out clean.

(v) Remove from the oven and leave the cakes in the pan for about half an hour before turning them out of the pans. Turn unto a cooling rack and allow to cool completely before frosting

To make the Frosting

(i) Beat the cream cheese and butter on high speed until it’s light and fluffy; don’t forget to scrape down the sides and bottom of the bowl. This would ensure that there are no lumps left in the bottom of the bowl.

(ii) Lower the speed of the mixer and add the melted chocolate. Continue mixing as you add the confectioner’s sugar, salt, vanilla and cocoa powder. Mix until the frosting is smooth.

Adapted from https://www.youtube.com/watch?v=s0n11F3wH7g

Cake Recipes #64 —Chocolate Cake Recipe #13 (Chocolate Pound Cake)

Ingredients

¼ Cup, 30 g or 1 oz Cocoa Powder (Dutch-processed)

1 and ½ Cups, 180 g or 6.3 oz Cake Flour

¼ Cup, 60 ml or 2 fl oz Boiling Water

1 Teaspoon Baking Powder

½ Teaspoon Salt

1 and ¼ Cups, 284 g or 10 oz Sugar

1 Cup, 227 g, 8 oz or 2 Sticks Butter

1 and ½ Teaspoons Vanilla Extract

4 Eggs

2 Tablespoons Milk

Instruction For Preparation And Baking

(i) Preheat your oven to Preheat your oven to 350 F, 180°C, 160 for fan and 4 for gas oven. Move the oven rack to the middle of the oven.

(ii) Grease a 9 x 5 inch loaf pan and line the base with baking paper.

(iii) Get a small mixing bowl and pour in the boiling water, add the cocoa powder and mix very well, then leave to cool.

(iv) In another bowl sift together the cake flour, salt and baking powder.

(v) Now get a large mixing bowl and place the butter. Mix until it’s smooth, then add the sugar and vanilla and beat on medium high speed until light and fluffy. This should take around 5 minutes. Next add the eggs one after another and beat well as you add. Remember to scrape down the sides and bottom of your mixing bowl.

(vi) Add the cocoa mixture (it should be at room temperature). Now turn the speed of your mixer to low and add the flour mixture in two batches alternating with the milk. Mix until your ingredients are properly incorporated. Remember not to over mix your batter.

(vii) Spoon the batter into the cake pans and bake for around 60 minutes or until tooth pick stuck in the middle of the cake comes out clean. You can start checking the cake at the 50 minutes mark.

(vii) Remove cake from the oven and leave in the pan to cool for a minimum of 15 minutes. Then turn out the cakes unto a cooling rack to finish cooling.

Adapted from https://www.joyofbaking.com/ChocolatePoundCake.html

 

Cake Recipes #65 –Chocolate Cake Recipe #14 (Chocolate Sponge Cake)

This recipe is not very forgiving so be careful to follow the instructions. You’ll do well to watch the accompanying video to be on the safe side.

Ingredients:

½ Cup and 3 Tablespoon, 80 g, or 2.5 oz Cake flour

¼ Cup, 20 g or Cocoa Powder

1/4 Cup,57 g or 2 oz  sugar

¼ Cup, 59 ml or 2 fl oz Pure Vegetable oil

¼ Cup, 59 ml or 2 fl oz Milk

1 Teaspoon Vanilla Extract

A Generous Pinch of Salt

4 Large Eggs (Straight from the fridge and separated)

¼ Cup, 57 g or 2 oz Sugar

1 Teaspoon Lemon Juice

Instructions For Preparation And Baking

(i) Preheat your oven to 300 °F, 150°, 130 for fan oven and 2 for gas oven (turn on both up and down heat if it’s available on your oven).

(ii) Grease a 7 inches baking pan and line with baking paper. If you’re using a springform pan or one with detachable base then wrap the pan with heavy foil paper.

(iii) Sift your dry ingredients into a bowl. Mix well and set aside

(iv) Place the egg yolk, salt, sugar, milk, oil and vanilla into another bowl and mix until fully incorporated.

(v) Pour the liquid mixture into the dry ingredients and mix until fully incorporated.

(vii) Get a clean and grease-free mixing bowl and place your egg whites in it. Whisk the egg whites until foamy then add the lemon juice and sugar and continue whisking until it forms a stiff peak.

((viii) Fold the egg whites very gently into the batter in three batches. This is to prevent your egg whites (meringue) from deflating. Mix your batter only until properly mixed. Don’t over mix it!

(ix) Pour your batter into already prepared pan and gently tap the pan about three times on the working surface. This would help remove large air bubbles.

Bake The Cake 

(i) Place the baking pan in a water bath (baking tray that’s half filled with hot water) the water should reach at least halfway of the baking pan.

(ii) Place on the bottom rack of your oven and bake for 1 hour and  25 minutes (85 minutes) or until cake is done.

(iii) Remove from the oven and tap the baking pan several times on your working surface to loosen the cake.

(iv) Remove cake from the pan while it’s still hot and leave to cool on a wire rack.

(v) Serve as desired.

https://www.cookingadream.com/2017/05/super-soft-chocolate-sponge-cake.html

 

Cake Recipes #66 — Chocolate Cake Recipe #15 (Chocolate Chiffon Cake)

Ingredients

2 Cups, 240 g or 6.3 oz Flour

1 and ½ Cups, 340 g or 8 oz Sugar

6 Large Eggs (separated)

½ Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Vanilla Extract or Vanilla Sugar

¼ or 30 g Cocoa Powder

¾ Cup,180 ml or 6 fl oz Milk

½ Cup, 120 ml or 4 oz Vegetable Oil

Instructions For Preparation And Baking

Click here to follow the instructions for Recipe#14 but use a Bundt or Angel food cake pan and bake at 170°C, 325°F, 150 for fan oven and 3 for gas oven.

Also watch the video below; it would help you a great deal.

Adapted from https://www.youtube.com/watch?v=uj2HfYDtSBw

Flourless Cakes

Cake Recipes #67 –Flourless Cake Recipe #1(Flourless Chocolate Cake)

Ingredients

3/8 Cup,6 Tablespoon,  85 g, 3 oz or ¾ Stick Butter (unsalted)

1 and 1/3 Cup, 8 oz or 235 g  Finely Chopped Semisweet or Bittersweet Chocolate

6 Large Eggs (separated)

½ Cup, 113 g or 4 oz Sugar

Powdered Sugar for dusting the cake after baking

Instructions For Preparation And Baking 

(i) Preheat your oven to 275 °F 140 °C,120 for fan oven or 1 for gas oven.

(ii) Grease a 9-inch springform pan. You can also use regular round baking pan if you don’t have a sprinform pan.

(iii) Put the chocolate and butter in a heat resistant bowl and place in the oven for 30 seconds per time. Stir after each 30 second spin; continue until both ingredients are fully melted.

(iv) Allow this mixture to cool a little bit then whisk in the egg yolks.

(v) Get a large grease free bowl and whisk the egg whites until they form soft peaks. Add the sugar slowly and continue to whisk until it becomes shiny and form stiff peaks.

(vi) Whisk in a quarter of the egg white mixture into the chocolate mixture then fold in the remaining gently by hand.

(vii) Spoon the batter into your baking pan and bake for around 45-50 minutes and the cake pulls away from the sides of the baking pan.

(viii) Remove from the oven and place on a cooling rack. Remove the sides of the pan(that’s the advantage of baking it with a springform pan) and leave to completely cool before frosting or serve with just a dusting of powdered sugar.

Adapted from https://www.marthastewart.com/344293/flourless-chocolate-cake

 

Cake Recipes #68 — Flourless Cake Recipe #2

Ingredients

To Make The Cake You Need The Following:

10 Large Eggs (separated)

½ Cup, 3.1 oz or 90 g Unsweetened Baking Chocolate

½ Cup, 85 g or 3 oz Chocolate Chips

¼ Teaspoon Salt (Heaped

2/3 Cup,151 g, or 5.3 oz Sugar (for the egg yolk mix)

2 Cups or 227 g Diced Pecans or Almonds (finely ground) OR 2 Cups, 141 g Pecan Meal or Almond flour

1 Teaspoon vanilla extract

¼ Cup, 57 g or 2 oz Sugar (for the egg whites)

To Make the Glaze You Need The Following:

1 Cup, 175 g or 6.2 oz Chocolate Chips

1 Tablespoon, 14 g or 1/8 Stick Butter

1 Teaspoon Espresso Powder

3 Tablespoons, 45 ml heavy cream

Instructions For Preparation And Baking

(i) Preheat your oven to  350F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease a 10-inch angel food pan or tube ban. To get the best baking result from this pan, cut out parchment or baking paper to fit the base of the cake. Then line the pan with it and grease the baking paper.

(iii) Melt the chocolates and set aside (remember to stir as you melt until smooth).

(iv) Beat the egg yolks until they are pale and smooth. Then add the salt and 2/3 cup of sugar and beat until it lightens in color and becomes thick.

(v) Mix in the melted chocolate. Next add the ground nuts( if processed as fine as it should be it would be a pit pasty).

(vii) In another bowl that’s grease-free, beat the egg white and vanilla until frothy. Then slowly add the quarter cup of sugar and continue whisking until it forms soft peaks.

(viii) Now get a rubber spatula and fold in the egg whites into the melted chocolate mixture. Pour batter into the prepared baking pan.

(ix) Bake for 35 to 40 minutes or until a toothpick stuck in the middle of the cake comes out clean.

(x) Remove from the oven and loosen the edges of the cake. Leave to cool in the pan for 60 minutes, then turn over onto a rack and remove the cake.

Make The Glaze

(i) Prepare the glaze by placing all the ingredients in a microwaveable mixing bowl and heat until the chips are softened. Remove from the microwave and stir until very smooth. If the glaze is too thick to pour add more cream to thin out. But if its too thin allow it a little more time to thicken.

(ii) Pour glaze over the cake and serve!

Adapted from https://www.kingarthurflour.com/recipes/flourless-chocolate-nut-cake-recipe

Photo Credit: en.wikipedia.org

Cake Recipes #69 –Flourless Cake Recipe #3 (Anna Olson’s Flourless Black Forest Cake Roulade)

Ingredients

To Make the Cake You Need The Following:

6 Large Eggs

¾ Cup, 170 g or 6 oz Sugar

½ Cup, 60 g or 2 oz Cocoa Powder (Dutch processed)

⅛ Teaspoon Salt

Powdered Sugar, for dusting

To Make The Kirsch Cherries You Need The Following:

1 Cup, 225 g or 8 oz Pitted Cherries

2 Tablespoons Sugar

1 Tablespoon Kirsch

To Make The Chocolate Cream You Need The Following:

1 Cup, 235 ml or 8 oz Whipping Cream

1/3 Cup, 2 oz or 60 g  Chopped Bittersweet Chocolate

For Assembly You Need The Following:

1 and ¼Cups, 294 ml or 10 fl oz Whipping Cream

1 Tablespoon and 1 Teaspoon Instant Skim Milk Powder

2 Tablespoon or 25 g Sugar

Block Chocolate, for garnishing

Instructions For Preparation And Baking

(i) Preheat your oven to 350 F, 180°C, 160 for fan and 4 for gas oven.

(ii) Grease a 10 x 15 –Inch flat sheet cake pan and line with baking paper.

(iii) Place the egg yolks and sugar in a mixing bowl and whisk by hand until it becomes pale. Mix in the cocoa powder.

(iv) Get a separate mixing bowl and whisk the egg whites and salt on high speed until they form a semi hard peak. Gently fold in the egg whites into the egg yolk mixture until well blended.

(v) Spoon the batter into the baking pan, ensuring that it’s evenly spread. Bake for 25 minutes. This cake would rise in the oven but fall once you remove it; do not fret this is normal.

(vi) Remove from the oven and leave to cool fully in the baking pan.

Make the Kirsch Cherries

(i) Put the cherries on slow boil for around 15 minutes or until half of the juices are dried off then add sugar and slow boil for another 5 minutes.

(ii) Remove the cherries from the heat/fire and add the kirsch ; stir properly to blend well.

(iii) Leave to cool and then chill until you are ready to assemble the cake.

Make the Chocolate Cream

(i) Bring the cream to almost boiling point and then pour it over the chocolate. Leave it for about a minute then whisk gently till all the chocolate melts into the cream. Leave it to cool to room temperature and then chill.

(ii) out the chilled chocolate and cream and whip on medium speed until it forms semi stiff peak.

Assemble the Cake

(i) Whip the cream and skim milk powder till it forms a semi stiff peak then add the sugar and mix well.

(ii) Loosen the edges of the baking pan and turn out the cake onto a working surface that you have dusted with powdered sugar. Peel the baking paper away and spread the whipped chocolate cream evenly over the cake. Use a spoon to place the cherries evenly over the layer of chocolate cream. Starting from the short end, roll up the cake and carefully lift it onto the platter you would serve it in.  The seam should be at the under so that the round part would be the presentation side.  Completely cover the roulade with the whipped cream and shave chocolate curls all over the top.

(iii) Chill until you are ready to serve it. This can be made 8 hours ahead.

Adapted from https://www.youtube.com/watch?v=ofG58QDEAJw

Cake Recipes #70 — Flourless Cake Recipe #4

Ingredients

4 Squares, 30 g, ¼ or 1 oz Semisweet Chopped Chocolate

½ Cup, 113 g, 1 Stick or 4 oz Butter

¾ Cup,170 g or 6 oz Sugar

½ Cup,60 g or 2 oz Cocoa Powder

3 Large Eggs

1 Teaspoon Vanilla Extract

Instructions For Preparation And Baking 

(i) Preheat oven to 300°F , 150°C, 130 for fan oven and 2 for gas oven.

(ii) Grease an 8-inch baking pan with shortening or butter and lightly dust with cocoa powder.

(iii) Place a heat resistant mixing bowl on pot of slow boiling water (on low heat) or use a double boiler. Put the butter and chocolate in it and melt. Then remove the mixing bowl from the heat and add the remaining ingredients. Mix properly until well incorporated.

(iv) Pour into your baking pan and bake for 30 minutes. Remove from the oven and leave to cool in the pan for about 10 minutes. Then invert pan unto a wire rack to remove cake and leave to cool completely.

Adapted from https://www.allrecipes.com/recipe/52718/flourless-chocolate-cake-ii/

Photo Credit: pixhere.com

Cake Recipes #71 –Flourless Cake Recipe #5 (Flourless Banana Bread)

Ingredients

3 Well Ripened Bananas

2 Cups, 160 g or 5.6 oz Oatmeal

2 Large or 3 Medium Eggs

¼ Cup Pure Maple Syrup

1 Teaspoon Bicarbonate of Soda

Instructions For Preparation And Baking 

(i) Preheat oven to 350 °F, 180 °C, 160 for fan oven or 4 for gas oven.

(ii) Grease a 9 x 13-inch loaf pan.

(iii) Throw in all the ingredients into the food processor or strong blender and blend to a smooth batter.

(iv) Pour into the prepared loaf pan and bake for 25 minutes.

(v) Serve as desired.

Adapted from https://www.youtube.com/watch?v=qHui7swwMJ4

 

Kids’ Friendly Cakes

Easy Chocolate Cake

Cake Recipes #72 — Kids’ Friendly Cakes Recipe #1 

Ingredients

1 Cup, 120 g or 4.2 oz Flour (self-raising)

1/3, 40 g or 1.4 oz Cup Cocoa Powder

1 Cup, 227 g or 8 oz Caster Sugar

1/3 Cup, 76 g or 2.7 oz Butter

½ Cup, 118 ml or 4 fl oz Milk

2 Large Eggs (lightly beaten)

Instructions For Preparation And Baking 

(i) Preheat your oven to 350 °F, 180 °C, 160 for fan oven or 4 for gas oven.

(ii) Grease a 9-inch cake pan and dust lightly with flour or line with baking paper.

(iii) Get a large mixing bowl and dump all the ingredients. Mix on high for about 4 minutes.

(iv) Pour the batter into the prepared baking pan and bake for about 30 to 40 minutes or until toothpick inserted into the middle of the cake comes out with very little crumbs.

(v) Remove from the oven and allow to cool. Serve as desired.

Adapted from https://www.kidspot.com.au/kitchen/recipes/easy-chocolate-cake-recipe/1o3ld6ar

No Bake Nutella Cheesecake

Cake Recipes #73–  Kids’ Friendly Cake Recipe #2

Ingredients

1 Packet Nice Biscuits

1/3 Cup or 76 g Butter

¾ Cup, 115 g or 4 oz Toasted and Chopped Hazelnuts

1 Small Jar Nutella Chocolate Hazelnut Spread

2 Cups, 500 g or 16 oz Cream Cheese

½ Cup or 64 g Powdered Sugar

Instructions For Preparation And Baking 

(i) Line an 8 inch springform pan with parchment paper.

(ii) Get a food processor and pulse your biscuit to crumbs. Then add butter, some hazelnut and 1 tablespoon of Nutella. Process until all ingredients is properly mixed. If you don’t have a food processor, use an electric blender.

(iii) Pour the crumb batter into the prepared pan and use the base of a glass cup to press down. Place in the oven to chill while you make the topping.

(iv) Place the cream cheese, remaining Nutella and powdered sugar in a mixing bowl and mix until creamy and fluffy. Bring out the prepared base from the fridge and spoon this mixture over it. Sprinkle the remaining hazelnut evenly on top of this layer and chill for between 3 to 4 hours.

(v) Bring out from the fridge only when you are ready to serve.

Adapted from https://www.kidspot.com.au/kitchen/recipes/no-bake-nutella-cheesecake-recipe/tgfamcd0

 

One Bowl Vanilla Cake

Cake Recipes #74  — Kids’ Friendly Cake Recipe #3

Ingredients

1 Cup, 227 g or 8 oz Sugar

½ Cup, 113 g, 1 Stick or 4 oz Butter

2 Large Eggs

2 Teaspoons Vanilla

1 and ½ Cups, 180 g or 6.3 oz Flour

2 Teaspoons Baking Powder

¾ Cup, 177 ml or 6 fl oz Milk

Instructions For Preparation And Baking 

(i) Preheat your oven to  350 °F, 180 °C, 160 for fan oven or 4 for gas oven.

(ii) Grease an 8-inch baking pan and flour lightly.

(iii) Place sugar and butter in a mixing bowl and beat until light and fluffy

(iv) Add the eggs one at a time, beating after each addition.

(v) Add vanilla and mix well.

(vi) Sift the flour together with the baking powder and add to the mix. Beat well until flour is fully incorporated.

(vii) Add the milk and mix until batter is smooth.

(viii) Bake in the oven for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Adapted from https://www.youtube.com/watch?v=Q9UovyMsTLc

No Bake Cake Kids Can Make

Cake Recipes #75 — Kids’ Friendly Cake Recipe#4

Ingredients

For the Base You Need The Following:

One Pack of Oreo’s Biscuits

¼ Cup, 57 g, 2 oz or ½ Stick Butter (melted)

2 Tablespoons Sugar

For the Filling You Need The Following:

2 Cups, 470 g or 16 oz  Cream Cheese

2 Cups,16 fl oz or 470 ml Heavy Cream

1 Cup, 227 g or 8 oz Sugar

¼ Cup or 32 g Icing Sugar

For the Toppings You Need The Following:

Cherry Topping

Caramel

Cookie Bottoms

Reese’s Peanut Butter pieces

All the above in whatever quantities you like.

Instructions For Preparation

(i) Place the pack of Oreo’s in a blender or food processor. Pulse to get it into a crumbly texture. Pour out into a mixing bowl.

(ii) Add the quarter cup of melted butter and sugar and combine to incorporate properly.

(iii) Get four jumbo silicone cupcake mold or mini cake molds and divide the crumb batter evenly between them. Press down to pack tightly.

(iv) Next get another mixing bowl and throw in all the ingredients for the filling and whip until creamy and fluffy. Spoon onto the oreos base. Finally, add the different toppings to different molds.

(v) Freeze for about 2 hours before serving.

Adapted from https://www.youtube.com/watch?v=sDTs3SHawYM

Healthy Options

This segment is for people who want more healthy options for their cakes. We would give you recipes with egg substitutes, no eggs, gluten free substitutes and vegan options.

Gluten Free Cake Recipes

Cake Recipes #76 — Healthy Options Cake Recipe #1(Easy Flourless Almond Cake)

Ingredients

4 Eggs (separate the whites from the yolk)

1 and ½ Cups, 150 g Almond flour

3 Tablespoons Pure Vegetable Oil

½ Cup and 2 Tablespoon or 125 g Sugar

1 Tablespoon Lemon Zest

1 Teaspoon Vanilla Extract

¼ Cup Sliced Almonds

Instructions For Preparation And Baking 

(i) Preheat your oven to 325 °F, 170 °C 150 for fan oven and 3 for gas oven.

(ii) Grease the base and sides of the cake pan and line the base with baking paper.

(iii) Get a large mixing bowl and place the egg yolks and sugar. Beat on high speed until it thickens and becomes pale and then add the lemon zest, vanilla and oil. Mix until well blended.

(iv) Fold in the almond flour until well mixed.

(v) In another bowl, whip the egg whites with salt until frothy. After that slowly add the two tablespoon of sugar and whisk until if forms stiff peaks.

(vi) Fold in the egg whites into the egg yolk mixture slowly until well combined. Ensure that you don’t over mix the batter so that the egg whites would not deflate.

(vii) Spoon the batter into the cake pan and sprinkle the almonds over the top.

(viii) Bake for 30 minutes or until the top of the cake is golden brown.

(ix) Remove from the oven and leave it in the pan to cool before you remove from the pan to cool completely.

Adapted from https://www.thecookingfoodie.com/recipe/Easy-Flourless-Almond-Cake-Recipe

 

 

Cake Recipes #77 — Healthy Option Cake Recipe #2 (Flourless Dark Chocolate)

Ingredients

1 Cup, 180 g or 6.35 oz Dry Quinoa

1 Cup, 120 g or 4.2 oz Raw Cacao or Cocoa Powder

½ Cup, 85 g Coconut Sugar

1 and ½ Teaspoon Baking Soda

1 and ½ Teaspoon Baking Powder

Pinch of Salt

½ Cup, 75 g or 3 oz Chocolate Chips

2 Cups, 118 ml or 4 fl oz Water

4 Eggs

1/3 Cup, 79 ml or 2.7 fl oz Nut Milk(could be almond, coconut or any other nut milk of your preference)

¾ Cup,177 ml or 6 fl oz Extra-Virgin Olive or Coconut Oil

1 Teaspoon Vanilla Extract

¾ Cup, 177 ml or 6 fl oz Pure Maple Syrup

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease a 9-inch springform pan with oil and line the base with baking paper. You can use a cake pan if you don’t have a springform pan.

(iii) Use the 2 cups of water to boil the quinoa. Lower the heat and cook for about 15 to 20 minutes more until it is fluffy when you stir with a fork. Allow it to cool

(iv) Once cooled, place 2 cups of the quinoa in a food processor or a strong electric blender. Add all the other ingredients and blend until properly blended. This batter would be thick. Pour out of the machine into a bowl and mix the chocolate chips with a spoon/spatula.

(v) Spoon the batter into your prepared pan and bake for 40 to 50 minutes or until a tester poked into the cake comes out clean.

(iv) Leave the cake in the pan to cool totally before you remove it.

(v) Serve as desired.

Adapted from https://www.joyoushealth.com/27297-blog-flourless-gluten-free-dark-chocolate-cake

 

 

Cake Recipes #78 — Healthy Options Cake Recipe #3 (Easy Gluten-Free Carrot Cake)

Ingredients

1 Cup,227 g or 8 oz Sugar

1 Cup, 235 ml or 8 fl oz Pure Vegetable Oil

3 Eggs

½ Teaspoon Vanilla Extract

1 and 1/3 Cups, 160 g or 5.6 oz Gluten Free Flour

1 and ½ Teaspoons Baking Soda

1 and ½ Teaspoons Baking Powder

1 and ½ Teaspoons Cinnamon

½ Teaspoon Salt

2 Cups Grated Carrots (About 4 to 5 medium sized carrots)

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 or fan oven.

(ii) Grease and lightly flour a 9 x 13 inch bakeware.

(iii) Combine all the dry ingredients in a bowl and set aside.

(iv) In another bowl, whisk sugar and oil until well blended and creamy. Add in the eggs beating as you add one after the other. Then add the vanilla extract and mix very well.

(v) Combine the dry ingredients with the wet and incorporate properly. Finally, add the grated carrots and mix properly.

(vi) Pour batter into the baking pan and bake for about 35 to 40 minutes or until a tester is poked into the cake and comes out clean.

(v) Remove from oven and allow to cool for about 10 minutes before removing from the pan. Allow to cool completely on a wire rack before frosting as desired. You can also serve as is.

Adapted from https://www.allrecipes.com/recipe/257905/easy-gluten-free-carrot-cake/

Photo Credit: MaxPixel’s

Cake Recipes #79 — Healthy Options Cake Recipe #4 (Gluten-free Carrot Cake)

Ingredients

1 Cup, 227 g or 8 oz White sugar

½ Cup, 85 g or 3 oz Brown Sugar

1 Cup Pure Vegetable Oil

3 Large Eggs

2 Cups, 240 g or 8.4 oz Gluten Free Flour

1 Teaspoon Baking Soda

1 and ½ Teaspoons Baking powder

½ Teaspoon Salt

1 Tablespoon Cinnamon

½ Cup Buttermilk

1 Tablespoon Pure Vanilla Extract

2 to 3 Cups Carrots, finely shredded (About 6 to 8 medium sized carrots)

½ Cup Pureed Carrots (About 1 or 2 medium carrots)

½ Cup Coconut Flakes (unsweetened)

Instructions For Preparation and Baking

Click here to follow the instructions for recipe #3 but with the following variations: – use 2 9-inch baking pans and bake for 20 to 25 minutes.

Adapted from https://divascancook.com/best-gluten-free-carrot-cake-recipe-moist-fluffy/

 

Cake Recipes #80– Healthy Options Cake Recipe #5 (Gluten Free Carrot Cake)

Ingredients

½ Cup, 118 ml or 4 fl oz Virgin Coconut Oil (melted)

3 Cups or 290 g Almond Flour

½ Teaspoon Bicarbonate of Soda

1 Teaspoon Baking Powder

1 Teaspoon Cinnamon

1 Teaspoon Cardamom

1 Teaspoon Ground Ginger

1 and ½ Teaspoon Kosher Salt

5 Large Eggs

1 and ¼ Cups(packed), 212.5 g or 1.5 oz Dark Brown Sugar 

1 Teaspoon Vanilla Extract

2 Cups Grated Carrots (Squeeze to remove the juice)

¾ Cup, 75 g or 2.6 oz Shredded Coconut (unsweetened)

¾ Cup, 95 g or 3.3 oz Finely Chopped Walnuts,

½ Cup,75 g or 2.6 oz Raisins

Instructions for Preparation and Baking

Click here to follow instructions for recipe #3 but with the following variations: use two 8-inch baking pans and bake  for 30 to 35 minutes.

Adapted from https://www.bonappetit.com/recipe/gluten-free-carrot-cake

 

Eggless/Vegan Cake Recipes

Cake Recipes #81 — Eggless/Vegan Cake Recipe #1 (Eggless and Gluten Free Carrot Cake)

Ingredients

1 and ¼ Cups or 125 g Almond Flour (blanched)

2 Tablespoons Coconut Flour

½ Teaspoon Baking Soda

1/8 Teaspoon Salt (generous pinch of salt)

1 and ½ Teaspoons Cinnamon

¼ Teaspoon Nutmeg

½ Teaspoon Ginger

2 Eggs

1/3 Cup, 79 ml or 2.7 fl oz Refined Coconut Oil (melted, you can use virgin coconut oil if you don’t mind having a tinge of coconut flavor in your cake)

2 Teaspoons Vanilla

1/3 Cup or 106 g Honey

1 Cup or 50 g Grated Carrots (2 to 3 medium carrots)

Instructions for Preparation and Baking

Click here to follow instructions in Recipe #3 of Gluten free cake recipes

Adapted from https://www.texanerin.com/healthier-carrot-cake-cupcakes/

photo credit: en.wikipedia.org

 

Cake Recipe #82 — Eggless/Vegan Cake Recipe #2 (Eggless Chocolate Cake)

Ingredients

3 Cups, 360 g or 12.6 oz Flour

½ Cup, 60 g or 2 oz Cocoa Powder

2 Cups, 454 g or 16 oz Sugar

2 Teaspoon Baking Soda

1 Teaspoon Salt

2 Cups, 470 ml or 16 fl oz Warm Coffee

2 Tablespoons White Vinegar

1 tablespoon Vanilla Extract

2/3 Cup Refined Olive Oil (Extra virgin would impact on the taste of the cake)

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven.

(ii) Grease two 9-inch baking pans and line base with baking paper.

(iii) Sift all the dry ingredients into a mixing bowl combine very well and set aside.

(iv) Get another mixing bowl and mix all the wet ingredients.

(v) Combine both wet and dry ingredients and beat well until properly incorporated.

(vi) Pour into prepared baking pans and bake for about 30 to 35 minutes or until a skewer inserted into the middle of the cake comes out clean.

(vii) Remove from the oven and leave in the pan to cool for around 10 minutes. Invert onto a cooling rack and remove cake, then leave to cool completely before frosting.

Adapted from https://natashaskitchen.com/chocolate-cake/

Cake Recipes #83 — Eggless/Vegan Cake Recipe #3 (Eggless Dairy Free Vanilla Cake)

Ingredients 

1 ½ Cups, 180 g or 6.3 oz Flour

¾ Cup,170 g or 6 oz Sugar

Pinch Salt

1 Teaspoon Baking Soda

4 Tablespoons or 45 ml Oil

1 Teaspoon White Vinegar

1 Cup, 235 ml or 8 fl oz Water

3 Teaspoons Vanilla

Instructions for preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease and line one 9-inch cake pan with baking paper.

(iii) Combine all the dry ingredients in one bowl

(iv) Get another bowl and mix all the wet ingredients

(v) Combine both mixtures and mix very well.

(iv) Pour into your prepared baking pan and bake for about 35 minutes or until the top of the cake springs back when you gently press it.

(v) Remove from the oven and allow to cool for a while in the pan. Then invert onto a cooling rack to finish cooling.

(vi) Frost as desired before serving or serve as is.

Adapted from https://www.youtube.com/watch?v=sJRfNMqqUA0

Cake Recipes #84 — Eggless/Vegan Cake Recipe #4 (Vegan Lemon Cake)

Ingredients

1 and ½ Cup, 180 ml or 6.3 oz Flour

3/4 Cup, 170 g or 6 oz Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

¾ Cup, 177 ml or 6 fl oz Non Dairy Milk (could be soy, almond, coconut or any nut milk)

½ Cup, 113 g or 4 oz Vegan Butter (melted)

1 and ½ Teaspoons Vanilla Extract

4 Tablespoons or 45 ml Lemon Juice

2 Tablespoons Lemon zest (from two medium lemons)

Lemon Glaze:

1 Tablespoon Lemon Juice

½ Cup or 64 g Confectioner’s Sugar

Instructions For Preparation and Baking

Follow instructions for the recipe #3 of Eggless Cake Recipes to bake the cake

To prepare the glaze just mix the lemon juice and confectioner’s sugar until properly combined. Pour over the cake when it’s completely cooled.

Adapted from https://www.youtube.com/watch?v=bApIQxcWnus

 

Cake Recipes #85 — Eggless/Vegan Cake Recipe #5 (Blueberry Lemon Bread)

Ingredients

5 Tablespoons, 70 g Vegan Butter (melted)

1 Cup, 100 g or 3.5 oz Blueberries (fresh or frozen)

1 and ½ Cups, 190 g or 6.4 oz Flour (Extra 2 tablespoons for tossing the blueberries)

1 Cup, 227 g or 8 oz Sugar

3 Tablespoon Lemon Juice

1 Teaspoon Baking Powder

Pinch of Salt

½ Cup, 118 ml or 4 oz Nut Milk

1 Tablespoon Egg Replacer and 4 Tablespoons Water Or 2 Tablespoon Ground Flaxseed and 6 Tablespoon Water

Glaze:

1 Tablespoon Lemon Juice

¼ Cup, 42.5 g Icing Sugar

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C , 160 for fan oven or 4 if using a gas oven

(ii) Grease a 8 x inch loaf pan.

(iii)Place your blueberries in a pan and toss with 2 tablespoons of flour. Set aside.

(iv) Place all the wet ingredients (except the nut oil) in a large bowl and beat very well.

(v) Combine the dry ingredients in another mixing bowl.

(vi) Start to mix in the dry ingredients into the wet ingredients, alternating with the nut milk. Start with the dry ingredients and end with the dry ingredients. (this should be done in three batches).

(vii) Gently fold in the blueberries.

(viii)Spoon your batter into the prepared baking pan and bake for around 60 minutes or until a tester stuck in the middle of the cake comes out clean.

(ix)Remove from the oven and leave to cool in the pan for about 10 minutes before turning out the cake to complete cooling on a wire rack.

(x) Mix the ingredients for the glaze and pour over cooled cake.

Adapted from https://www.kyleeskitchen.com/single-post/2017/12/13/Lemon-Blueberry-Bread

 

Cake Recipes #86 — Eggless/Vegan Cake Recipe #6 (Vegan Fruitcake Recipe)

 Ingredients

¼ Cup or 40 g Dark Raisins

¼ Cup or 40 g Dried Cranberries

¼ Cup or 40 g Dried Pineapple

¼ Cup or 40 g Dates

¼ Cup or 40 g Dried Figs

½ Cup or 80 g Fresh Pear

¼ Cup Candied Orange or any other fruit

1 Teaspoon Lemon Zest

1 Teaspoon Orange Zest

2 Teaspoons Fresh Grated Ginger

½ Cup Spiced Rum (for basting the cake after baking; this is optional)

½ Cup, 113 g or 4 oz Sugar

3 Teaspoons Egg Replacer

½ Teaspoon Baking Soda

1 Teaspoon Baking Powder

Pinch of Salt

⅛ Teaspoon Nutmeg

⅛ Teaspoon Allspice

¼ Teaspoon Cardamom

½ Teaspoon Ginger

1 Teaspoon Cinnamon

4 Anise Pods

10-12 Whole Cloves

¾ Cup + 2 Tablespoons or 109 g Flour

½ Cup Applesauce

5 Tablespoons or 70 g Vegan Butter

½ Cup Chopped Almonds

Instructions For Preparation and Baking

Prepare ahead – Cut all your dried fruits into the same size as the cranberries and raisins an macerate (saturate) with rum over night or if you are pressed for time, just pour rum over the dried fruits and microwave for a minute).

(i) Preheat oven to 190° C or 170°C for fan/ gas oven is 5 or 375°F

(ii) Grease and flour a 9 x 15 inch loaf pan.

(iii) Wrap whole cloves and anise pods in a cloth pouch; this would make it easier for you to remove from the mixture before using.

(iv) Get a large saucepan and place the dried fruits that you have macerated. Add the lemon zest, spices, grated ginger, vegan butter, sugar and applesauce and bring to a boil. Lower the heat and let it simmer on low heat for about 10 minutes.

(v) Remove from the heat and leave to cool for around 15 minutes. After it has cooled remove the pouch of anise and cloves and add the remaining ingredients. Mix until all the ingredients are well incorporated.

(vi) Pour this batter into the prepared baking pan and bake for about 30 to 35 minutes.

(vii) Remove from oven and leave to cool in the pan until you can touch the pan without an oven glove.

(viii) Invert onto a wire rack and remove the cake. Brush cake with the additional rum. Allow to cool fully before you wrap and store in the fridge. This cake would keep for about two weeks.

Adapted from https://www.gretchensveganbakery.com/vegan-fruitcake-recipe/

 

Cake Recipes #87 — Eggless/Vegan Cake Recipe #7 (Mandarin Upside Down Cake)

Ingredients

6 to 8 Mandarins (medium sized)

1 Cup,227 g or 8 oz Unrefined Raw Caster Sugar( plus 2 Tablespoon extra)

2 Tablespoon Vegan Margarine

1 Cup, 235 ml or 8 fl oz Almond Milk

1 Tablespoon Apple Cider Vinegar

2 Teaspoon Vanilla Extract

1/3 Cup, 79 ml or 2.7 fl oz Pure Vegetable Oil

1 and ¾ Cups 205 g or 12.2 oz Flour

2 Teaspoon Baking Powder

Pinch Salt

Glaze and Garnish:

Marmalade

Fresh Mint Leaves

Instructions for Preparation and Baking

(i) Preheat oven to 350°F, 180°C or 160 for fan oven or 4 if using a gas oven

(ii) Grease a 9 inch round cake pan with the vegan margarine but more on the base and sprinkle the extra 2 tablespoon of sugar evenly on the base.

(iii) Peel and cut the mandarins into 3 sections and then use them to line the base of the baking pan. Set aside.

(iv) Mix your entire wet ingredient in one bowl and the dry ingredients in another bowl.

(v) Combine both wet and dry mixes and mix until well incorporated.

(vi) Pour into the cake pan that’s been lined with the mandarin and bake for about 25 to 35 minutes.

(vii) Once done, remove the cake from the oven and allow to cool for about 10 minutes before removing from the pan.

(viii) Loosen your marmalade with a little water and pour over the cake. Garnish with the fresh mint leaves and serve!

Adapted from https://www.avantgardevegan.com/recipes/mandarin-upside-cake/

Color Based Cake Recipes

Red velvet Cake 

Cake Recipes #88 — Red Velvet Cake Recipe #1

Ingredients

2 and ½ Cups, 300 g or 10.5 oz Flour

1 and ½ Cups, 340 g or 12 oz Sugar

2 Tablespoons Cocoa Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Cup, 235 ml or 8 fl oz Vegetable Oil

1 Cup, 240 ml or 8 fl oz Buttermilk

2 Eggs

1 Teaspoon White Vinegar

½ Cup, 113 g, 1 Stick or 4 oz Butter

2 Teaspoons Vanilla Extract

1 or 2 Tablespoons Red Food Color

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C,160 for fan or or 4 if using a gas oven.

(ii) Grease and flour 2 8 -inch cake pans.

(iii) Sift your dry ingredients into a bowl and set and aside.

(iv) Place your butter and sugar in a larger mixing bowl and beat until smooth. Then start adding the eggs. Beat well after you add each egg.

(v) Add the remaining wet ingredients and mix well. Then add the dry ingredients and mix until well blended. Finally, add the food color. Mix very well until all the ingredients are well incorporated.

(vi) Pour batter into the prepared pans and bake for about 35 to 40 minutes or until a skewer poked into the middle of the cake comes out clean.

(viii) Remove from the oven and leave cake to cool in the pan for about 10 to 15 minutes. Then invert onto a cooling rack and remove the cake. Allow cakes to cool completely before frosting as desired.

Adapted from https://www.thecookingfoodie.com/recipe/Red-Velvet-Cake-Recipe

 

Cake Recipes #89 — Red Velvet Cake Recipe #2

Ingredients 

2 and 2/3 Cups, 315 g or 11 oz Cake Flour (spoon and level off measurement)

¼ Cup, 30 g or 1.1 oz Cocoa Powder

1 Teaspoon Baking Soda

½ Teaspoon Salt

½ Cup, 1135 g, 1 Stick or 4 oz Butter

1 and ¾ Cups, 387 g or 14 oz Sugar

2 Large Eggs

½ Cup, 118 ml or 4 fl oz Pure Vegetable Oil

1 Bottle Liquid Red Food Color (1 oz)

1 Teaspoon Distilled White Vinegar

2 Teaspoons Vanilla Extract

1 and 1/3 Cups, 314 ml or 10.7 fl oz Buttermilk

Instructions for Preparation and Baking

Follow instructions for recipe #1

Adapted from https://www.livewellbakeoften.com/the-best-red-velvet-cake/

Cake Recipes #90 — Red Velvet Cake Recipe #3

Ingredients

2 and 2/3 Cups, 315 g or 11 oz Cake Flour

2 Tablespoon Cocoa Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

½ Cup,113 g,4 oz or 1 Stick Butter

1 and ½ Cup,340 g or 12 oz Sugar

2 Large Eggs

1 Cup, 235 ml or 8 fl oz Vegetable Oil

1 Teaspoon Distilled Vinegar

2 Teaspoon Vanilla Extract

1 Cup, 235 ml or 8 fl oz Buttermilk

1 or 2 oz Red Food Color

Instructions for Preparation and Baking

Follow the instructions in Recipe #1

Adapted from https://www.homecookingadventure.com/recipes/red-velvet-cake

 

Cake Recipes #91 — Red Velvet Cake Recipe #4 

Ingredients

3 Cups, 360 or 12.6 oz Flour

½ Cup, 60 g or 2.1 oz Cocoa Powder

3 Cups, 680 g or 24 oz Sugar

½ Cup, 60 g or 2.1 oz Cornstarch

1 and ½ Teaspoons baking Powder

1 Tablespoon Baking Soda

1½ teaspoons salt

1 and ½ Cups, 353 ml or 12 fl oz Buttermilk

1 and ¼ Cups, 294 ml or 10 fl oz Warm Water

½ Cup, 118 ml or 4 fl oz Vegetable Oil

4 Eggs

2 Tablespoons Red Food Color

1 Teaspoon White Vinegar

1 Teaspoon Vanilla Extract

Instructions For Preparation and Baking

(i) Preheat your oven to 180°C ,350°F, 160 for fan oven or 4 if using a gas oven

(ii) Grease three 9-inch baking pans with butter or shortening and flour lightly.

(iii) Mix all the ingredient in one bowl starting with the dry ingredients and sugar. Add the wet ingredients one after the other. Mix very well until all the ingredients are well incorporated.

(iv) Pour the batter into the baking pans and bake for around 30 to 35 minutes or until a tester inserted into the middle of the cake comes out clean.

(v) Remove from the oven and allow to cool in the pan for 10 minutes then turn out onto a cooling rack. Allow to cool completely before frosting.

Adapted from https://thestayathomechef.com/red-velvet-cake/

 

Cake Recipes #92 — Red Velvet Cake Recipe #5

Ingredients

2 and ½ Cups, 300 g or 10.5 oz Flour

1 and ½ Cup, 340 g or 12 oz Sugar

1 Teaspoon Cocoa Powder

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 and ½ Cups,353 ml or 12 fl oz Vegetable Oil

1 Cup,235 ml or 8 fl oz Buttermilk

2  Eggs

1 Teaspoon Distilled Vinegar

2 Tablespoons Red Food Color

1 Teaspoon Vanilla Extract

Instructions for Preparation and Baking

Click here to follow instructions for Recipe #4

Adapted from https://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe-2011892

 

White Cake

Photo Credit: pxhere.com

 

Cake Recipes #93 — White Cake Recipe #1

Ingredients

1 Cup, 227 g, 8 oz or 2 Sticks Butter (salted)

1 and ½ Cups, 340 g or 12 oz Sugar

3 and ½ Cups, 420 g or 28 oz Cake Flour

4 Teaspoons of Baking Powder

½ Teaspoon salt

2 Teaspoons Almond Extract

6 Large Egg Whites

1 and ½ Cup, 353 ml or 12 fl oz Milk

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease three 9-inch cake pans and line the base with baking paper.

(iii) Place butter and sugar in a large mixing bowl and cream till smooth. Add the almond extract.

(iv) Using a fork, combine the milk and eggs in a bowl and set aside.

(v) Get another bowl and combine the dry ingredients.

(vi) Alternately add the dry and wet ingredients into the butter mixture in three batches. Start with the dry ingredients and end with the dry ingredients.

(vii) Spoon the batter into the prepared pans in equal proportions and bake for 25 to 30 minutes. Or until a toothpick inserted into the middle of the cake comes out clean.

(viii) Remove from the oven and allow to cool in the pan for around 10 minutes. Then turn out cake onto a cooling rack to cool completely before frosting.

Adapted from https://thestayathomechef.com/most-amazing-white-cake/

 

Cake Recipes #94 — White Cake Recipe #2

Ingredients

6 Tablespoons, 85 g, 3/8 Cup, 3/4 Stick or 3 oz Butter

2/3 Cup 160 ml, 5.3 fl oz Clear Vegetable Oil

2 Cup, 454 g or 16 oz Sugar

1 Tablespoon Clear Vanilla Extract

2 and 2/3 Cup, 315 or 11 oz Flour

1 Tablespoon Baking Powder

1 Teaspoon salt

1 Cup, 235 ml or 8 fl oz Milk

6 Large Egg Whites

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven.

(ii) Grease and flour two 8 -inch round baking pans and line the bases with baking paper.

(iii) Place your butter in a mixing bowl and beat on medium low speed till it’s creamy. Next add the oil and sugar and then beat until properly incorporated and creamy. Add the vanilla extract and mix well.

(iv) Get another bowl and combine the dry ingredients.

(v) Set your mixer on medium and slowly add the dry ingredients and the milk in to the butter mixture. Mix well until all the ingredients are properly incorporated. Alternate this process in three batches.

(vi) Get a grease free mixing bowl and use to whisk your egg whites until it forms stiff peaks. Your mixer should be on high speed for this process.

(vii) Finally, fold the egg whites into the batter and mix well. Do not over mix!

(viii) Spoon the batter into the prepared pans and bake for 35 to 40 minutes or until a tester poked into the middle of the cake comes out clean.

(ix) Remove from the oven and leave to cool in the pans for about 10 minutes. Then remove and place cakes on a wire rack  to finish cooling

Adapted from https://sugarspunrun.com/the-best-white-cake-recipe/

Cake Recipes #95 — White Cake Recipe #3

Ingredients

2 and ¾ Cups, 325 g or 11.4 oz  Cake Flour

2 Cups, 454 g or 16 oz Sugar

1 and ½ Teaspoon Baking Powder

½ Teaspoon Baking Soda

1 Teaspoon Salt

¼ Cup, 57 g, 2 oz or ½ Stick Butter

2/3 Cup, 151 g or 5.3 oz Vegetable Shortening

½ Cup, 118 ml or 4 fl oz Whole Milk

1 Cup, 240 g or 8.6 oz Full Fat Sour Cream

2 Teaspoon Clear Vanilla Extract

½ Almond Emulsion (optional)

1 Teaspoon Butter Extract (optional)

6 Large Egg Whites

Instructions for Preparation and Baking

(i) Preheat your oven to 325°F, 170°C or 150 for fan oven and 3 on gas oven.

(ii) Prepare two 8-inch cake pans by greasing with butter or shortening and dusting lightly with flour.

(iii) Place egg whites, milk, sour cream, almond emulsion vanilla extract and butter extract in a mixing bowl and whisk until smooth.

(iv)Get another mixing bowl and sift together all the dry ingredients and add the sugar. Next cut butter and shortening into the dry ingredients and whisk to a crumbly consistency.

(v) Add half of the wet ingredients and mix very well and then add the remaining wet ingredients. Mix only until properly mixed. Don’t over mix the batter.

(vi) Spoon into the prepared cake pan and bake for 40 to 45 minutes or until a skewer inserted into the middle of the cake comes out clean.

(vii) Remove cake from the oven and leave in the pan to cool for about 10 minutes. Invert onto a cooling rack to remove the cake and leave to cool completely before frosting.

Adapted from https://iscreamforbuttercream.com/moist-white-cake/

 

Cake Recipes #96 — White Cake Recipe #4

Ingredients

2 and ¾ Cups, 325 g or 7.2 oz Cake Flour

1 Tablespoon Baking Powder

¾ Teaspoon Salt

1 Cup, 240 ml or 8 fl oz Buttermilk

2 Teaspoons Clear Vanilla Extract

1 and ¾ Cups, 400 g or 14 oz Sugar

1 Cup, 230 g, 2 Sticks or 8 oz Butter

5 Large Egg Whites

Instructions for Preparation and Baking

Click here to follow instructions on Recipe #2

Adapted from https://www.livewellbakeoften.com/white-cake-recipe/#wprm-recipe-container-17529

Photo Credit: pixabay.com

Cake Recipes #97 — White Cake Recipe #5

Ingredients

3 Cups, 360 g or 24 oz Flour

1 Tablespoon Baking Powder

¾ Teaspoon Salt

1 cup, 227 g, 8 oz or 2 Sticks Butter

1 and ½ Cups, 340 g or 12 oz Sugar

6 Large Egg Whites

½ Teaspoon Lemon Zest (optional)

1 and ½ Cups, 353 ml or 12 fl oz Whole Milk

¼ Cup, 59 ml or 2 fl oz Vegetable Oil

Instructions For Preparation and Baking

(i) 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease and flour two 9-inch baking pans.

(iii) Sift all the dry ingredients into a mixing bowl, combine well and set aside.

(iv) Place butter in a large mixing bowl and beat on medium high till creamy and smooth; this should take about a minute. Add the sugar slowly as you continue mixing. After you have added all the sugar increase the speed to the mixer and beat for another 2 minutes.

(v) Reduce the speed of the mixer to low and add in your egg whites(beaten lightly). Eyeball an approximate of one egg white at a time and beat after each addition. Do not forget to always scrape down the sides and bottom of your bowl so that all the ingredients would mix well. If you are using the lemon zest, add it now.

(vi) Add the dry ingredients in three batches. Alternating with the milk (start and end with the dry ingredients). Ensure that all the ingredients are well incorporated. Finally, add the oil and mix until properly combined.

(vii) Pour the batter into the cake pans and bake for about 20 to 25 minutes or until a tester poked into the middle of the cake comes out clean.

(viii) Remove from the oven and leave to cool in the pan for about 10 minutes. Then turn out cake to a cooling rack and let it cool completely before frosting.

Adapted from https://bakerbynature.com/best-white-cake-recipe/

 

Yellow Cake

Photo Credit:flickr.com

Cake Recipes #98 — Yellow Cake Recipe #1

Ingredients

1 Cup, 227 g, 2 Sticks or 8 oz Butter

2 Cups, 454 g or 16 oz White Sugar

2 Large Eggs (separated)

3 Teaspoons Vanilla Extract

2 Cups, 240 or 8.4 oz Cake Flour

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Cup, 235 ml or 8 fl oz Buttermilk

Instructions for Preparation and Baking

(i) Preheat your oven to 325°F, 170°C or 3 on gas oven and 150 for fan oven.

(ii) Grease two 9-inch baking pans and dust lightly with flour.

(iii) Cream butter and sugar together in a mixing bowl add the egg yolk and vanilla. Mix until it is properly blended.

(iv) Get a separate bowl and combine the dry ingredients.

(v) Slowly add the dry ingredients into the butter mixture and alternate with the buttermilk. Mix until fully incorporated and the batter is fluffy.

(vi) Whisk the egg whites in a grease free mixing bowl until it hold a soft peak.

(vii) Gently fold the egg whites into the batter and mix briefly; only until well blended.

(viii) Spoon batter into the baking pans and bake for 30 to 35 minutes or until a toothpick stuck into the middle of the cake comes out clean.

(ix)Bring out cake from the oven and leave to cool in the pan for about 10 minutes. Then remove and allow to cool completely on a wire rack.

Adapted from https://divascancook.com/moist-yellow-cake-recipe-old-fashioned/

 

Cake Recipes #99 — Yellow Cake Recipe #2

Ingredients

1 and ¼ Cups, 150 g or 5.3 oz Cake Flour

1 and ¼ Cups, 150 g or 5.3 oz All Purpose Flour

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

¼ Cup, 59 ml or 2 fl oz Vegetable Oil

¾ Cup, 170 g, 6 oz or 1 and ½ Sticks Butter (unsalted)

1 and 2/3 Cups, 378 g or 13.3 oz Sugar

1 Cup, 235 ml or 8 fl oz Buttermilk

3 Large Eggs

2 Large Egg yolks

2 Teaspoon Vanilla Extract

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease and flour two 9-inch cake pans .

(iii) Sift dry ingredients into a mixing bowl and set aside.

(iv) Place butter and sugar in another mixing bowl and beat until creamy. Combine the wet ingredients minus the butter milk in a small bowl.

(v) Add this mixture into the butter mixture and whisk until well mixed.

(vi) Add a third of the dry ingredients and mix until flour disappears, then add half of the buttermilk and mix. Repeat this process again and end with the dry ingredients. Mix your batter only until properly blended. Do not over mix the batter.

(vii) Spoon into the baking pans and bake for 25 to 30 minutes or until it passes the toothpick test.

(viii)Remove from the oven and allow cake to cool for about 10 minutes in the pan then turn out onto a wire rack to continue cooling.

(ix) Let the cake cool completely before frosting.

Adapted from https://www.kleinworthco.com/best-yellow-cake-recipe/

Photo Credit:flickr.com

Cake Recipes #100 — Yellow Cake Recipe #3

Ingredients

1 Cup, 227 g, 8 oz or 2 Sticks Butter

1 and ½ Cups, 340 or 16 oz Sugar

8 egg yolks

¾ Cup, 177 ml or 6 fl oz Milk

1 and ½ Teaspoons Vanilla Extract

2 Cups, 240 g or 16 oz Cake Flour

2 Teaspoons Baking Powder

½ Teaspoon Salt

Instructions For Preparation and Baking

Click here to follow instructions on Recipe #2

Adapted from https://www.allrecipes.com/recipe/24972/davids-yellow-cake/

 

Cake Recipes #101 — Yellow Cake Recipe #4

Ingredients

2 Cups, 240 g or 8.4 oz Cake Flour

1 and ½ Cups, 340 g or 12 oz Sugar

1 Tablespoon Vanilla Extract

1 Teaspoon Baking Soda

2 Teaspoon Baking Powder

1 Teaspoon Salt

2 Eggs

3 Egg Yolks

1 Cup, 235 ml or 8 fl oz Whole Milk

¼ Cup, 59 ml or 2 oz Vegetable Oil

¾ Cup, 170 g,1 and ½ Sticks or 6 oz Butter

Instructions for Preparation and Baking

(i) Preheat oven to 325°F, 170°C or 3 on gas oven and 150 for fan oven.

(ii) Grease two 8 inch baking pans with butter or vegetable shortening and dust with flour.

(iii) Place all the wet ingredients in a bowl and whisk lightly to blend egg into the mix.

(iv) Place your dry ingredients in a large mixing bowl. Start to add bits of the softened butter as you mix on the slowest speed until all the butter is fully incorporated. Your mixture should have a crumb-like texture.

(vi) Add a third of the wet ingredients as you keep mixing on the slowest speed. This should just be to moisten the mixture.

(vii) Increase the speed of your mixer to medium and add the second third of your wet ingredients. Beat until batter looks like soft ice cream.

(viii) Scrape down the sides and bottom of the bowl and add the rest of the wet ingredients. Beat until your batter is smooth (this batter is thick).

(ix) Spoon your baking pans and tap them a little on the counter top to remove large air bubbles. Bake for about 35 minutes or until toothpick inserted into the middle of the cake comes out with just a few crumbs.

(x) Remove cakes from the ovens and leave in the pans to become cool to the touch. Then invert onto a wire rack and remove the cakes. Leave out on the wire rack to cool completely.

Adapted from https://sugargeekshow.com/recipe/yellow-cake-recipe/

Cake Recipes #102 — Yellow Cake Recipe #5

Ingredients

½ Cup, 113 g, 4 oz or 1 sticks Butter

3 Tablespoon Coconut Oil

¾ Cup, 170 g or 6 oz Sugar

2 Teaspoon Vanilla Extract

1 Teaspoon Lemon Zest

6 Egg Yolks

1 and ¾ Cups, 205 g or 7.2oz Flour

3 Teaspoon Baking Powder

¾ Cup, 177 ml or 6 fl oz Whole Milk

½ Teaspoon Salt

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven.

(ii) Grease and flour two 8-inch round cake pans . You can also line the bases with baking paper.

(iii) Start out by creaming sugar, butter, vanilla and lemon zest until well combined.

(iv)Next add the egg yolks, three at a time and mix well after each addition.

(v) Sift in the dry ingredients and add the milk. Mix until all the ingredients is well incorporated.

(vi) Divide the batter evenly between the baking pans and bake for 25 to 30 minutes or until a toothpick inserted comes out clean.

(vii) Remove cakes from oven and leave to cool in the pans for about 5 to 10 minutes. Then remove the cakes from the pan and place on a wire rack to cool completely before frosting.

Adapted from https://www.youtube.com/watch?v=cA5Xx4E-eFM

Alcohol Based Cakes 

Guinness Cake

Cake Recipes #103 — Alcohol Based Cakes Recipe #1 (Nigella Chocolate Guinness Cake)

Ingredients

250 ml Guinness(approximately 1 cup and 1 tablespoon)

250 g Butter(approximately 1 cup, 8 oz or 2 sticks and a little extra

2/3 Cup or  75 g  Cocoa Powder

1 and ¾ Cup, 400 g or 14 oz  Caster Sugar

2/3 Cup, 150 ml or 5 oz Sour Cream

2 Large Eggs

1 Tablespoon Vanilla Extract

22 and ¼ Cups, 75 g or 10 oz Flour

2 and ½ Teaspoons Baking Soda

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease a 9 inch baking pan and line with baking paper.

(iii) Place a medium sized saucepan on low heat and pour the Guinness into it. Add the butter in bits until it melts completely. Then remove from the heat and add the sugar and cocoa.

(iv) Mix the eggs, sour cream and vanilla in a separate bowl and then pour it into the Guinness broth. Finally whisk in the flour and baking soda.

(v) Spoon the batter into the prepared baking pan and bake for about 45 to 60 minutes.

(vi) Remove from the oven and leave it to cool completely in the baking pan.

(vii) Frost as desired and serve.

Adapted from https://www.nigella.com/recipes/chocolate-guinness-cake

 

Cake Recipes #104 — Alcohol Based Cakes Recipe #2 (Chocolate Guinness Cake) 

Ingredients

1 Cup, 235 ml or 8 fl oz Guinness Extra Stout

142 g, 5 oz, 1 and ¼ Sticks or 10 Tablespoons Butter (approx. ½ cup and 2 tablespoons)

½ Cup, 85 g or 3 oz Dark Brown Sugar

1 and ½ Cups, 340 g or 12 oz White Sugar

2 Cups, 240 g or 16 oz Flour

¼ Teaspoon Salt

2 and ½ Teaspoons Baking Soda

¾ Cup, 85 g or 3 oz Cocoa Powder

¾ Cup, 177 ml or 6 fl oz Sour Cream

2 Eggs

1 Tablespoon Pure Vanilla Essence

Instructions for Preparation and Baking

Click here to follow the instructions for Recipe #1

Adapted from https://www.simplyrecipes.com/recipes/chocolate_guinness_cake/

Cake Recipes #105 — Alcohol Based Cakes Recipe #3 (Guinness Beer Chocolate Cake)

Ingredients 

1 and ¾ Cups, 205 g or 7.2 oz Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

¾ Cup, 85 g or 3 oz Cocoa Powder

1 Cup, 170 g or 6 oz Brown Sugar (packed)

1 Cup, 227 g, 8 oz White Sugar

½ Cup, 113 g, 4 oz or 1 Stick of Butter

1 Tablespoon Vanilla Extract

2 Eggs

½ Cup, 118 ml or 4 fl oz Black Coffee

½ Cup, 118 ml or 4 fl oz Buttermilk

½ Cup, 118 g or 4 oz Sour Cream

½ Cup,118 ml or 4 fl oz Guinness Beer

Instructions for Preparation and Baking

(i) Click here to follow step 1 and 2 of Recipe #1 (You need two baking pans for this recipe).

(ii) Whisk all dry ingredients in a mixing bowl and set aside

(iii) Get another mixing bowl and place both sugars and butter and cream until well combined. Mix in the eggs and add the sour cream and vanilla extract.

(iv) Mix the dry ingredients into the wet ingredients alternating with the buttermilk and the black coffee.

(v) Finally, gently fold in the Guinness beer.

(vi) Pour the batter into the baking pans and bake for about 20 to 25 minutes. Start checking for doneness after 20 minutes.

(vii) When the cake is done, remove from the oven and let it cool in the pan for about 10 minutes then turn it out onto a cooling rack.

(viii) Let the cakes cool completely before you frost.

Adapted from https://divascancook.com/chocolate-guinness-beer-cake/

 

 

Rum/Brandy Cake

Cake Recipes # 106 — Rum/Brandy  Cake Recipe #1 (Rum Brandy Fruit Cake)

Ingredients

5 Large Eggs

850 g Mixed Dried Fruits

150 g Chopped Dates

150 g Prunes

120 g Dried Apricot and Pineapple

130 g Mixed Nuts

150 g Cranberries

250 g Butter (approximately 1 cup and 2 tablespoons 8.8oz or 2 and 1/8 sticks)

350 g Flour ( 3 Cups or 12.6 oz)

200 g Brown Sugar (approx. 1 and ¼ Cups lightly measured)

130 ml Brandy

65 ml Rum

Instructions for Preparation and Baking

Prepare Ahead

Place a large saucepan on low heat and add the brown sugar. Let it cook until it melts and then add 2 tablespoons of rum and boil.  Get a bowl with cover and place all your fruits in it. Pour this brown sugar mixture that you have cooked over the fruits and mix very well. Cover this mixture and leave in a dark place for 10 days. Ensure that you stir this mixture every day.

On D-Day 

(i) Preheat your oven to 300°F, 150°C, 130 for fan oven or 2 for gas oven.

(ii) Grease a 9 x 9 square baking pan and line with layers of parchment paper (about four to five layers).

(iii) Place your butter in a mixing bowl and beat until pale. This should take about 3 minutes. Next add the eggs one per time, mixing after each addition and then mix for 2 to 3 minutes. Add the flour and mix until well incorporated.

(iv) Finally, add the fruits that have been soaking for 10 days and mix until all is full incorporated into the cake batter.

(v) Spoon the batter into the prepared baking pan and bake for about 2 to 3 hours, until a tester inserted into the cake comes out clean.

(vi) Remove the cake from the oven and cool enough to handle. Then turn out the cake and baste with hot rum or brandy. Wrap the cake properly in parchment paper and store. Repeat the basting process every day for one week. You can do this for more than one week but one week is the minimum for the cake to mature.

Adapted from http://theculinaryc0rner.blogspot.com/2015/12/rum-brandy-fruit-cake.html

 

Cake Recipes #107 — Rum/Brandy Cake Recipe #2 (Caribbean Rum Cake)

Ingredients

For the Cake You Need The Following:

2 Cups, 240 g or 8.4 oz Flour

1 and ½ Cups, 340 g or 12 oz Sugar

3.4 oz or 96 g Box Instant Vanilla Pudding Mix (sweetened) (you can also use any flavor of your choice)

2 Teaspoons Baking Powder

1 teaspoon salt

½ Cup 118 ml or 4 fl oz Vegetable Oil

½ Cup, 113 g or 4 oz Butter

½ Cup 118 ml or 4 fl oz Milk

4 Eggs

½ Cup, 118 g or 4 fl oz Rum (spiced or plain)

¼ Teaspoon Butter-rum Flavor

2 Teaspoons Vanilla Extract

¼ Cup or 23 g Almond Flour (optional for dusting baking pan; this would add extra nutty flavor to the cake)

To Make the Syrup You Need The Following:

½ Cup, 1 Stick, 113 g, 4 oz or 8 tablespoons Butter

¼ Cup, 59 ml or 4 fl oz Water

1 Cup, 227 or 8 oz Sugar

1/4 teaspoon salt

½ cup, 118 ml or 4 fl oz Rum

½ Teaspoon Vanilla Extract

Instructions For Preparation and Baking

(i) Preheat your oven to 325°F, 170°C or 3 on gas oven and 150 for fan oven.

(ii) Properly grease a 10 or 12 cup Bundt pan with baking spray and dust with the almond flour.

(iii) Combine butter, vegetable oil, sugar, flour, pudding mix, baking powder and salt in a mixing bowl and beat on medium speed till fully incorporated. It should look like crumbs or rough sand.

(iv) Mix in the mild and add egg one after the other. Scrape the mixing bowl as you work so that all the ingredients are properly incorporated. Mix in the vanilla, butter-rum flavor and rum.

(v) Spoon the batter into the Bundt pan and bake for about 50 to 60 minutes. Test for doneness by inserting a thin skewer or strand of uncooked spaghetti into the cake; if it comes out clean then your cake is done.

(vi) Remove from the oven and leave in the pan to cool.

To Make The Syrup And Marin; 

(i) Place a saucepan on medium heat and put all the ingredients for the syrup minus the vanilla in it. Bring to a fast boil before you reduce to slow boil (reduce the heat as low as it can go) and cook without stirring until it thickens. This should take about 5 to 8 minutes. Remove the syrup from the heat and add the vanilla.

(ii) Poke holes over the cake using a skewer or cake tester and pour a quarter of the syrup over the cake (do not remove the cake from the pan). Let the cake absorb the syrup; repeat this process till you use up all the syrup.

(iii) Let the cake sit overnight at room temperature covered loosely in the pan with a plastic wrap.

(iv) When you are ready to serve the cake, loosen the edges from the pan and invert onto your platter. If it wouldn’t release easily, don’t force it. Just warm it in a preheated oven for 10 minutes; this would soften the syrup and release the cake. If your oven has upper element that heats to red hot, then place the cake on the lower rack of your oven and just place an aluminum foil over the cake pan. This would protect it from further browning.

Adapted from https://www.kingarthurflour.com/recipes/caribbean-rum-cake-recipe

Cake Recipes #108 — Rum/Brandy Cake Recipe #3

Ingredients

½ Cup Gold Raisins

½ Cup Red Candied Cherries

½ Cup Dried Apricots

½ Cup Green Candied Cherries

½ Cup Black Raisins

¾ Cup Pecans

¾ Cups Walnuts

1 Tablespoon Orange Zest

1 Cup Brandy or Rum

230 g or 1 3/4 Cup Cake Flour

1 Teaspoon Baking Powder

½ Teaspoon Salt

1 Cup, 170 g or 6 oz Dark Brown Sugar

 1 Cup, 227 g, 2 Sticks or 8 oz Butter

3 Large Eggs

1 Teaspoon Vanilla Extract

3 Tablespoons Orange Juice

2 Tablespoon Brandy

Instructions For Preparation and Baking

Prepare Ahead – Dice all the dry fruits to the same size as the raisins. Get a large glass jar with cover and add all the dry fruits. Add brandy to soak and cover tightly. Leave at room temperature for at least a day. But the longer the better it gets.

(i) Strain the fruits that you soaked in brandy and keep the brandy for later use.

(ii) Dice all the nuts and the brandied fruits to add them after mixing the batter.

(iii) Click here to follow step (i) to (vi) of the instructions in recipe #1

Adapted from https://gracioustreatz.wixsite.com/bakewithlove/soft-moist-brandied-fruit-cake

 

Cake Recipes #109 — Rum/Brandy Cake Recipe #4 (Christmas Rum Cake)

Ingredients

2 Cups, 240 g or 8.4 oz  Flour

¾ Cup, 150 g, or 5 oz  Brown Sugar

¼ Cup, 50 g, or 2 oz  White Sugar

¼ Teaspoon Salt

1 Teaspoon Allspice Powder

½ Teaspoon Nutmeg

100 g Black Currants

100 g Raisins

50 g  Sultanas

50 g Orange or Lemon Peel

50 g   Cherries

235 ml or 1 Cup  Rum or brandy

150 ml or 2/3 Cup Wine

25 g or 2 Tablespoons Butter

2 Eggs

2 Tablespoons Milk

½ Teaspoon Baking Powder

½ Teaspoon Vanilla Extract

1/2 Teaspoon Almond Essence

Instructions For Preparation and Baking

Click here to follow the instructions on recipe #3

Adapted from http://www.bawarchi.com/recipe/christmas-rum-cake-oesaQWjcgdfec.html

Cake Recipes 110 — Rum/Brandy Cake Recipe #5

Ingredients

1 and ½ Cups, 340 g, 12 oz or 3 Sticks Butter

2 Cups, 256 g or 12 oz Brown Sugar

4 Cups, 480 g or 16 oz Flour

500 g or 16 oz Sultanas

450 g or 16 oz Currants

450 g or 16 oz Raisins

200 g or 8 oz Candied Peels (mixed)

150 g or 5 oz Dried Cranberries

100 g or 4 oz glace Cherries

100 g or 4 oz Flaked Almonds

100 g or 4 oz Ground Almonds

6 Large Eggs

Zest of 1 Orange and 1 Lemon

1 and ½ Teaspoon Allspice

1 Teaspoon Nutmeg

1 Teaspoon Cinnamon

1 Teaspoon Salt

Adapted from http://titlisbusykitchen.com/recipe/rich-fruit-cake

Watch this video to see how it’s done

Cake Recipes #111 –Rum/Brandy Cake Recipe #6 (Rum Cake)

Ingredients

3 Large Egg Yolks

4 Large Eggs

½ Cup, 118 ml or 4 fl oz Dark Rum

2 Teaspoons Vanilla Extract

1 Teaspoon Almond Extract

2 and ½Cups ,300 g or 10.5 oz Cake Flour

1 Cup(tightly packed), 170 g or 6 oz Light Brown Sugar 

1 Cup, 227 g or 8 oz White Sugar

2 Teaspoons Baking Powder

½ Teaspoon Salt

1 Cup, 227 g, 8 oz or 2 sticks Butter

Instructions for Preparation and Baking

(i) Preheat your oven to 325°F, 170°C or 3 on gas oven and 150 for fan oven. Place your oven rack in the middle of the oven.

(ii) Grease and flour a 12 inch Bundt (do it carefully and properly to cover all the crevices.

(iii) In a mixing bowl, whisk together egg yolks, eggs, vanilla extract, almond extract and rum and set aside.

(iv) Get a large mixing bowl or the mixing bowl of a stand mixer and place cake flour, white sugar, brown sugar, baking powder and salt. Use the paddle attachment and set your mixer speed on low speed to combine these ingredients for 30 seconds or thereabout.

(v) Add butter and continue to beat on the same speed until it’s properly incorporated; this should take about 2 minutes.

(vi) Add a third of the liquid ingredients and mix until blended. Now increase the mixer speed to medium and mix for about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Repeat this process three times.

(vii) Spoon the batter into the Bundt pan and bake for about 1 hour to an hour 15 minutes or until a tester inserted into the cake comes out clean.

Glace Cake And Wrap 

(viii) Remove cake from the oven and allow to cool in the pan for 10 minutes. Then turn out onto a cooling rack to complete cooling.

(ix) Prepare any glace of your choice and pour over the cake. It’s best that the glace be alcohol based. Before you pour the glace, poke holes all over the cake with a thin skewer. This would help the cake absorb the glace better.

Adapted from https://www.onceuponachef.com/recipes/rum-cake.html

Cake Recipes #112 — Rum/Brandy Cake Recipe #7

Ingredients

Assorted dry fruits: Raisin, cranberry, blueberry, black currants, chopped figs: 100 gm tutti fruttis (red, green, yellow and orange: 50 gm).

150 ml Rum

2 Cups, 240 g or 8.4 oz Flour

¾ Cup or 75 g Ground Almonds

1 Cup, 227 g, 2 Sticks or 8 oz Butter

1 Cup, 227 g or 8 oz Sugar

3 Eggs

Juice and Zest of One Orange

Zest of One Lemon or 2 Limes

1 Cup or 100 g Mixed Nuts

1 Teaspoon Baking Powder

Instructions For Preparation and Baking

Click here to follow the instructions on recipe #3 (except that you soak the dry fruits for two weeks). Also watch the accompanying video.

Adapted from http://sharmilazkitchen.com/recipe-items/rum-fruit-nut-cake/

Cake Recipes # 113 — Rum/Brandy Cake Recipe #8

Ingredients

3 Cups, 360 g or 12.6 oz Flour

110 g Ground Almonds

10 g Mixed Spice

6 Medium or 5 Large Eggs

1 and ½ Cups, 250 g or 9 oz Dark Brown Sugar

1 Cup, 227 g, 2 Sticks or 16 oz Butter

1 kg Dried Mixed Fruit (currants, sultanas, raisins)

50 g Mixed Peel

125 g glace Cherries

1 Lemon

1 Orange

250 ml Dark Rum

Instructions For Preparation and Baking

Click here to follow  steps 1 to 6 of  Instructions on recipe #1

Adapted from http://www.cookeryskills.com/recipes/cake-and-pastry-recipes/fruit-cake/

 

Single Serve Cakes

A single serve cake is one that’s made in a mug or ramekin and baked in a microwave. Although it can be baked in a regular oven, it is a waste of space and energy to do so. This is unless you want to bake more than one at a time.

That said, all the recipes in this category have the same instructions for preparation and baking; dump all the ingredients in a mug, mix and bake. However, we would let you know if there are any variations.

 

Cake Recipes #114 — Single Serve Cakes Recipe #1 (Chocolate Mug Cake)

Ingredients

4 Tablespoon Flour (self-raising)

4 Tablespoon Caster Sugar

2 Tablespoon Cocoa Powder

1 Medium Egg

3 Tablespoon Milk

3 Tablespoon Vegetable Oil

A few drops of vanilla essence

2 Tablespoon Chocolate Chips, Nuts, or Raisins etc

Instructions For Preparation and Baking

Mix the ingredients in a large mug, starting with the wet ingredients and ending with the dry ingredients and nuts and mix properly. Place the mug in the center of the microwave and bake for a minute and half or two. Or until it stops rising and becomes firm to the touch.

Adapted from https://www.bbcgoodfood.com/recipes/2405644/microwave-mug-cake

 

Cake Recipes #115 — Single Serve Cakes Recipe #2 (Vegan Mug Cake)

Ingredients

3 Tablespoon Dairy-free Milk

A Pinch of Lemon Zest

1 Teaspoon Lemon Juice

1 Tablespoon Vegetable Oil

4 Tablespoon Flour (self-raising)

2 Tablespoon Caster Sugar

A Pinch Baking Soda

4 Raspberries

Instructions For Preparation And Baking

Put the milk in your largest mug and add the lemon juice and zest and leave it to sit for two to three minutes before you start throwing in all the other ingredients, stirring after each addition and finally top with the raspberries and bake.

Adapted from https://www.bbcgoodfood.com/recipes/vegan-mug-cake

 

Cake Recipes #116 — Single Serve Cakes  Recipe #3 (Microwave Mug Sponge Cake)

Ingredients

2 Tablespoons Butter

2 Tablespoons Milk

1 Large Egg

1 Teaspoon Vanilla Extract

1 Teaspoon Almond Extract

4 Tablespoons Sugar

6 Tablespoons Flour

¼ Teaspoon Baking Powder

A Tiny Pinch of Salt

Instructions For Preparation And Baking

Place the butter in a very large mug and melt in the microwave for 20 seconds and allow it to cool a bit. Then add the eggs mix well before adding all the other ingredients. Mix very well until you have a smooth batter and bake.

Adapted from https://www.biggerbolderbaking.com/microwave-mug-sponge-cake/

 

Cake Recipes #117 — Single Serve Cakes Recipe #4

Ingredients

1 Overripe Banana (medium sized)

2 Tablespoon Almond Butter (or any other nut butter)

2 Tablespoons Cocoa Powder

2 to 3 Tablespoons Dairy Free Unsweetened Chocolate Chips

Instructions for Preparation and Baking

(i) Grease a ramekin or small salad/soup bow that’s microwave safe.

(ii) Place all the ingredients except the chocolate chips in a blender or mixing bowl and blend or mix until thoroughly combined and smooth.

(iii) Stir in the chocolate chips; leave a few to drop on the top of the batter. Spoon the batter into the ramekin and sprinkle the top with the remaining chocolate chips.

(iv) Bake in the microwave for one minute or more. If you are baking more than one, use an oven and bake for about 10 minutes at 350°F, 180°C or 4 if using a gas oven.

Adapted from https://thebigmansworld.com/healthy-4-ingredient-flourless-chocolate-mug-cake-paleo-vegan-gluten-free/

Photo Credit:flickr.com

Cake Recipes #118 –Single Serve Cake Recipe #5 (Vanilla Mug Cake

Ingredients

2 Tablespoons Butter

1 Tablespoon Milk

½ Teaspoon Vanilla Extract

1 Large Egg Yolk

2 tablespoons white sugar

4 Tablespoons Flour

½ Teaspoon Baking Powder

1 Tablespoon Sprinkles (optional)

Instructions For Preparation And Baking

Click here to follow instructions for recipe #3

Adapted from https://www.justsotasty.com/vanilla-mug-cake/

 

Cake Recipes #119 — Single Serve Cakes Recipe #6

Ingredients

4 Tablespoons Flour

¼ Teaspoon Baking Powder

2 Tablespoon Heavy Cream

2 Tablespoon Milk (fat free)

1 and ½ Tablespoon White Sugar

1 Strawberry (chopped)

Instructions For Preparation And Baking 

Place all the ingredients (except the strawberry) in your largest microwave safe mug and mix thoroughly. When the batter is smooth, stir in the chopped strawberry and bake for a minute.

Adapted from https://kirbiecravings.com/strawberries-and-cream-mug-cake-2/

Cake Recipes #120 — Single Serve Cakes Recipe #7 (Microwave Chocolate Lava Cake)

Ingredients

2 Tablespoons Dark Cocoa Powder

3 Tablespoons Almond Flour (blanched

2 Tablespoons Stevia In the Raw

¼ Teaspoon Baking Powder

A Tiny Pinch of Salt

1 egg yolk

¼ Cup Coconut Milk (unsweetened)

1 Tablespoon Coconut Oil (melted)

¼ Teaspoon Vanilla Extract

½ Tablespoon Mini Chocolate Chips

Instructions For Preparation And Baking 

Mix all ingredients thoroughly and spoon into a microwave safe mug and bake for a minute or until done.

Adapted from https://insidebrucrewlife.com/healthy-chocolate-lava-cake/

Cake Recipes #121 — Single Serve Cakes Recipe #8

Ingredients 

3 Tablespoon White Whole Wheat Flour or Gluten-free Flour

⅜ Teaspoon Powdered Stevia

⅛ Teaspoon Cinnamon

⅛ Teaspoon Baking Powder

A Pinch of Salt

¼ Teaspoon Melted Coconut Oil or Unsalted Butter

1 Tablespoon Plain Nonfat Greek Yogurt

1 and ½ Tablespoons Milk (nonfat)

¼ Teaspoon Vanilla Extract

18 Drops of Vanilla crème Stevia or to taste

2 Tablespoons Grated Carrot (one small carrot)

Instructions For Preparation And Baking 

Click here to follow the instructions on recipe #7

Adapted from https://amyshealthybaking.com/blog/2016/10/11/skinny-single-serving-carrot-cake-mug-cake/

 

Cake Recipes #122 — Single Serve Cakes Recipe #9 (Honey Mug Cake)

Ingredients

2 Tablespoon Butter

2 Tablespoon Runny Honey

1 Egg (medium sized)

½ Teaspoon Vanilla Extract

3 Tablespoons Light Brown Sugar

4 Tablespoons Flour (self-raising)

Small Pinch of Salt

Instructions For Preparation And Baking

Click here to follow the instructions in recipe # 7

Adapted from https://www.sweet2eatbaking.com/honey-mug-cake-recipe/

Cake Recipes #123 — Single Serve Cakes Recipe # 10 (Banana Mug Cake)

Ingredients

3 Tablespoons Flour

3 Tablespoons Brown Sugar

½  Teaspoon  Baking Powder

A  Tiny Pinch of Salt

1 Tablespoon Butter (melted)

1 Egg lightly beaten

1 Tablespoon Milk

1 Mashed Banana

¼ Teaspoon Vanilla

Follow the instructions in recipe #7

Adapted from https://tornadoughalli.com/banana-mug-cake/

 

Cake Recipes #124 –Single Serve Cake Recipe #11 (Apple Pie Mug Cake) 

Ingredients

¾ Cup Flour

¼ Cup Sugar

½ Teaspoon Baking Powder

½ Teaspoon Cinnamon

½ Cup Milk

4 Tablespoons Butter (melted)

1 Teaspoon Vanilla Extract

½ Cup Apple Pie Filling

Instructions For Preparation And Baking 

(i) Combine all the dry ingredients in a small bowl mix well then add the wet ingredients. Mix until all the ingredients are properly incorporated.

(ii) Get 2 large microwave safe mugs and spoon some batter into each. Sprinkle a little cinnamon sugar over the top and add some apple pie filling. Repeat this process and end with cinnamon sugar.

(iii) Bake for 1 and ½ minutes to 2 minutes for each mug. Allow to cool before serving.

Adapted from https://www.kleinworthco.com/apple-pie-mug-cake

Cake Recipes #125 — Single Serve Cakes Recipe #12 (Oatmeal Nutella Mug Cake)

Ingredients

3 Tablespoons Milk

1 Tablespoon Olive Oil

1 Tablespoon Sugar

3 Tablespoons Flour

1 and ½ Tablespoons Rolled Oats

1 Tablespoon Finely Chopped Pecans

¼ Teaspoon Baking Powder

1/8 Teaspoon salt

¼ Teaspoon Cinnamon (optional)

A Pinch Nutmeg (optional)

1 Tablespoon Nutella

Instructions For Preparation And Baking 

Mix all the ingredients in a large bowl starting with the wet ingredients. Then spoon the Nutella on top and push it gently halfway into the batter. Place in the center of the microwave and bake for 1 or 2 minutes depending on the voltage of your microwave.

Leave the cake to cool before serving.

Adapted from https://www.thekitchn.com/recipe-oatmeal-mug-cake-with-nutella-in-the-middle-recipes-from-the-kitchn-201721

Cake Recipes #126 — Single Serve Cakes Recipe #13 (Lemon Mug Cake)

Ingredients

4 Tablespoons Flour

¼ Teaspoon Baking Powder

2 Teaspoon Sugar

3 Tablespoon Milk (fat-free)

½ Tablespoon Vegetable Oil

¼ Teaspoon Vanilla Extract

1 Teaspoon Fresh Lemon Zest

1 Tablespoon Lemon Curd

Adapted from https://kirbiecravings.com/lemon-cloud-mug-cake/

 

Cake Recipes #127 — Single Serve Cake Recipe #14 (Simple Yellow Mug Cake)

Ingredients

2 and ½ Tablespoon Butter

1 Egg

¼ Cup Sugar

1 Teaspoon Vanilla Extract

2 Tablespoon Milk

5 and ½ Tablespoon Flour

Pinch of Salt

Adapted from https://www.stylemepretty.com/living/2015/04/22/simple-yellow-mug-cake/

Cake Recipes #128 — Single Serve Cakes Recipe #15 (Lemon and Blueberry Single Serve Cheesecake)

Ingredients

1 Cup, 225 g or 8 oz Cream Cheese

½ Cup, 115 ml or 4 fl oz Cream

¼ Cup, 57 g or 2 oz Sugar

1 Teaspoon Vanilla Extract

1 Cup, 283 g or 10 oz Lemon Curd

½ Cup, 71 g or 2.52 oz Defrosted Frozen Blueberries

½ Cup, 43 g or 1.5 oz Crushed Graham Crackers

2 Tablespoons Butter (melt)

Juice and Zest of 1 lemon

Instructions For Preparation And Baking 

(i) Get a mixing bowl and whip the cream cheese until light and fluffy. Add the sugar, cream, lemon juice, half the zest and vanilla. Whip until the sugar dissolves and the mixture is thick and fluffy and set aside.

(ii) Mix the crushed graham crackers and butter in a small bowl and also set aside.

(iii) In a serving glass, start by layering the crushed graham crackers, cheesecake filling, lemon curd and defrosted blueberries. Repeat the process till the glass is full. Ensure that each layer is clearly defined.

(iv) Top the glass with additional crackers, berries and lemon zest.

Adapted from https://www.biggerbolderbaking.com/lemon-blueberry-single-serve-cheesecake/

 

No Bake Cakes

Photo Credit: pexel.com

No Bake Cheesecake

Cake Recipes #129 — No Bake Cakes Recipe #1 (No Bake Cheesecake) 

Ingredients

To Make the Graham Cracker Crust You Need The Following:-

2 Cups or 200 g Graham Cracker Crumbs

1/3 Cup or 67 g Brown Sugar (packed)

½ Cup, 8 Tablespoons, 4 oz or 113 g Butter

To Make the Cheesecake You Need The Following:

Three 8 oz Blocks Full Fat Cream Cheese (680 g)

1 and ¼ Cups or 300 ml Heavy Cream

½ Cup, 113 g or 4 oz Sugar

2 Tablespoons Icing Sugar

¼ Cup or 60 g Sour Cream

1 Teaspoon Vanilla Extract

2 Teaspoons Lemon Juice

Instructions For Preparation

(i) Get a bowl and mix all the ingredients for the crust together. Pour that into a 9 or 10 inch springform pan. Spread it evenly and pack it tightly (you can achieve a very tight pack by using the base of a glass cup to stamp gently.

(ii) Freeze for about 10 to 20 minutes and go prepare the filling.

(iii) Whip the cold heavy or whipping cream on medium high speed until it forms stiff peaks.

(iv) In another bowl, place the sugar and cream cheese and beat until it’s very creamy and smooth. Scrape down the bottom and sides of the mixing bowl and add the sour cream, icing sugar, vanilla and lemon juice. Beat on medium high for about 2 to 3 minutes until very smooth.

(v) Gently fold in the whipped cream into the cheesecake filling until well blended. Be careful with this process so that you don’t deflate the whipped cream.

(vi) Bring out the crust from the freezer and spread the filling evenly over the crust. Cover tightly with aluminum foil or plastic wrap and refrigerate for a minimum of 6 to 8 hours. To get the best result, refrigerate for 12 hours or even over night. You can even chill it for two days; the longer it stays refrigerated, the better it would be.

Serve The Cake ! 

(i) To serve the cake,   run a knife around the pan (plastic knife is best so as not to ruin the non stick nature of the baking pan). The remove the ring of the pan.

(ii) Slice and serve with whatever topping you like.

Adapted from https://sallysbakingaddiction.com/no-bake-cheesecake/

Cake Recipes #130 — No Bake Cakes Recipe #2

Ingredients

To Make the Crust You Need The Following:

24 Whole Golden Oreo Cookies (crushed)

6 Tablespoon Butter (melted)

Pinch of Salt

To Make The Filling You Need The Following:

2 Cup or 470 ml Whipped Topping

One 3 oz Box Orange Jell-O

1 Cup or 235 ml Boiling Water

1 Cup or 128 g Icing Sugar

¼ Cup Sour Cream

Two 8 oz Blocks Cream Cheese

1 Teaspoon Vanilla Extract

A Pinch of Kosher Salt

To Make the Garnish You Need The Following:

1 Cup Whipped Topping

1 Clementine (peeled and separated into segments)

Instructions For Preparation

(i) Get a large mixing bowl and combine the boiling water and orange Jell-O. Whisk until the jell-o dissolves totally and the set aside to cool.

(ii) To make the crust, get an 8 inch springform pan and follow step 1 and 2 of Recipe #1.

(iii) Place sour cream and cream cheese in another bowl and mix until smooth. Add the icing sugar, vanilla and salt and mix well.

(iv) Gently fold the whipped topping into the sour cream mixture. Pour half of combined ingredients into the Jell-o(it should be cooled by now). Whisk until it’s smooth.

(v) Start layering the combined ingredients with the remaining sour cream mixture until you’ve used up all the filling. Use a butter knife and gently swirl through the layers.

(vi) Cover and chill for about 6 hours or until the cake is firm.

(vii) When you are ready to serve, pipe some whipped topping on the cheesecake and top with the Clementine segments.

Adapted from https://www.delish.com/cooking/recipe-ideas/a22217179/creamsicle-cheesecake-recipe/

 

Cake Recipes #131 — No Bake Cakes Recipe #3(Banana Pudding Cheesecake Bars)

Ingredients

To Make the Crust, You Need the Following:

1 and ½ Cups Nilla Wafers (crushed)

5 Tablespoon Butter (melted)

2 Tablespoon Sugar

Pinch Sea Salt

To Make the Filling You Need The Following:

One and Half 8 oz Blocks Cream Cheese

½ Cup, 113 g or 4 oz Sugar

One 3.4 oz Package Instant Banana Pudding Mix

1 and ½ Cup Whipped Topping

1 and ¾ Cup, 412 ml or 14 fl oz whole milk

To Make the Topping You Need The Following:

Whipped topping

½ Banana (sliced)

9 Nilla Wafers

Instructions For Preparation

(i) Click here to follow steps 1 and 2 of instructions in recipe #1

(ii) Get a large mixing bowl and place the cream cheese; beat until it’s fluffy and free of lumps. Add the sugar and beat until thoroughly combined. Gently fold in the whipped topping and set aside.

(iii) In another mixing bowl, place the pudding mix and milk and whisk to combine properly. Then let it stand for 3 minutes until it thickens. After that fold into the cheesecake mixture until well incorporated.

(iv) Bring out the refrigerated crust and pour the filling over it. Smooth evenly over the crust, cover and freeze from a minimum of 6 hours to overnight.

(v) When it is firm, bring out from the fridge and slice into 9 bars. Then serve with the toppings.

Adapted https://www.delish.com/cooking/recipe-ideas/a19756498/banana-pudding-cheesecake-bars-recipe/

 

Cake Recipes #132 — No Bake Cakes Recipe #4 (No-Bake Espresso Chocolate Cheesecake)

Ingredients

To Make the Chocolate Cookie Crust You Need the Following:

A  Regular Size Oreo Cookies Package (crushed)

8 Tablespoons Butter (unsalted)

½ Teaspoon Espresso Powder

To Make the Espresso Cheesecake Filling:

14 oz Bittersweet Coarsely Chopped Chocolate

1 Cup, 227 g or 8 oz Sugar

1 and ½lb, 24 oz or 680 g Full Fat Cream Cheese

1 and ½ Teaspoons Espresso Powder

¼ Cup(packed), 57  g, 1.5 oz Light Brown Sugar 

1 Tablespoons Cocoa Powder (Dutch-processed)

1 and ½ Teaspoons Vanilla Extract

1 Cup, 235 ml and 8 oz Heavy Cream

For the Espresso Ganache:

1 and 1/3 Cups, 226 g or 8 oz Finely Chopped Semi-Sweet Chocolate

1 and ¼ Cups or 12 oz Heavy Cream

¼ Cup, 57 g, ½ or 2 oz Butter

1 Teaspoon Espresso Powder

Instructions For preparation

(i) Click here to follow the first two steps of instructions in recipe #1.

(ii) Using a double boiler, melt the chocolate and add the espresso powder. Mix until properly blended and set aside.

(iii) In a mixing bowl, place the cream cheese and beat until smooth. Scrap the sides and bottom of your bowl and add both cocoa powder and both sugars. Beat very well and then add the heavy cream and vanilla. Continue beating for about 20 seconds more. Gently fold in the chocolate, combining very well.

(iv) Bring out the crust from the freezer and spoon the filling over the crust and smooth to even. Wrap the cake and refrigerate for a minimum of 6 hours.

(v) Place a small saucepan over medium heat, pour the cream into it and bring to a slow boil. Place the chopped chocolates in a bowl and pour half of the cream over the chocolate and let it sit for 2 minutes. Whisk the chocolate and milk mixture until well blended and then gradually add the remaining cream. Whisk until smooth and shiny. Add the butter and using a spatula stir until the butter melts completely. Fold in the espresso powder until well mixed.

(vi) Set the ganache aside until you are ready to serve.

https://bakerbynature.com/no-bake-espresso-chocolate-cheesecake/

Photo Credit:pxhere.com

Cake Recipes #133 — No Bake Cakes Recipe #5

Ingredients

You Need The Following For The Ganache:

Three 4 oz Bars or 339 g Finely Chopped Milk Chocolate

1 and ½ Cups or 360 ml Heavy Cream

For the Meringue You Need the Following:

6 Egg Whites

1 and ½ Cups, 340 g or 12 oz  Sugar

¾ Teaspoon Cream of tartar

1 Teaspoon Vanilla Extract

For the Top Layer You Need:

30 to 36 Full-sheet Graham Crackers (It should be a little over 1 standard box)

Instructions for Preparation

Make ahead

Put the egg whites, sugar and cream of tartar in a heat resistant bowl. Set it over a saucepan with simmering water on low heat. Do not let the base of the bowl touch the water (it’s best to use a double boiler if you have it). Beat the mixture continuously until the mixture thins out. This should take about 4 minutes. Add the vanilla the using the whisk attachment of a mixer, whisk on high speed for 5 to 6 minutes or until it forms glossy stiff peaks.

Remove about one heaping cup of this mixture, cover tightly and refrigerate for two days.   This would be the topping of your dessert.

This recipe would work if you can get a square springform silicone mold. But if not, line a 9 x 9 square baking pan with baking paper. Ensure that you leave some excess paper hanging over the sides of the pan. This would make it possible for you to lift the cake out for serving.

Prepare The Ganache 

Prepare the ganache by melting the chocolate with the heavy cream. You can do this in two different ways. You can place the chocolate in a microwave safe oven and pour the cream over it. Then melt at 30 second interval (stirring after each 30 seconds) until all the chocolate is fully melted. Or you can place the heavy cream in a saucepan and bring to a slow boil over low heat. Then pour the hot cream over the chocolate and let it stand for 2 to 3 minutes. Stir slowly until the chocolate is melted and the mixture well combined. Set aside.

Assemble The Cake

(i) Spread a very light layer of meringue on your baking pan so that it’ll act as a glue for the graham crackers.

(ii) Arrange graham crackers(that you’ve broken apart)on the base of the pan. Spoon a layer of meringue evenly over the graham crackers. Then arrange more graham crackers over the meringue layer and top with a layer of ganache. Repeat this process until  you have 6 layers of graham crackers, 3 of meringue and 3 of chocolate ganache.

(iii) Cover very tight and chill for a minimum of 12 hours or maximum of two days.

(iv) Bring out the meringue you reserved in the fridge two days ago. If it appears deflated, whisk it for a few minutes.

(v) Bring out the cake from the fridge and remove the baking paper so that you’ll not light it up while torching the cake.

(vi) Place the cake on a cutting board or a heat resistant platter and spread the meringue on top. Then use a spoon to make swirls and peaks from the meringue. You can put back into the fridge for another one hour before you torch it and serve or you can serve it with or without torching immediately.

Adapted from https://sallysbakingaddiction.com/no-bake-smores-cake/

 

Cake Recipes #134 — No Bake Cakes Recipe #6

Ingredients

For the Crust You Need the Following:

20 golden Oreo cookies

3 Tablespoons Butter (unsalted)

For the Filling You Need the Following:

1 Cup 227 g or 8 oz Cream Cheese

¼ Cup Icing Sugar

1/3 Cup or 8 oz Pineapple (crushed drained)

1 Cup or 8 oz Whipped Topping

3.4 oz Instant Coconut Pudding Mix

1 Cup, 235 ml or 8 fl oz Milk

½ Cup Toasted Coconut Flakes

Cherries for garnishing

Instructions for Preparation

(i) Follow the first and second steps in recipe #1

(ii) Place cream cheese, half of the whipped topping, icing sugar and pineapple in a mixing bowl and mix until properly incorporated. Spread the evenly over the crust.

(iii) Mix the coconut instant pudding mix and milk and leave it to sit for some minutes. Spread this over the layer of cream cheese mixture.

(iv) Cover this layer with the remaining whipping topping and then sprinkle that layer with the toasted coconut flakes.

(v) Refrigerate for some hours or until well set. Slice up and serve garnished with the cherries.

Adapted from https://www.wineandglue.com/pina-colada-lush/

 

Cake Recipes #135 — No Bake Cake Recipe #7 (Easiest ever no bake ice cream cake recipe)

Ingredients

Chocolate ice cream

5 Ice Cream Sandwiches

12 Oreo Cookies

½ Jar Hot Fudge Topping

1 Can Reddi-wip Whipped Cream (or you can make yours from scratch; however, this ingredient is optional)

Instructions For Preparation

(i) Leave you ice cream out of the fridge to become soft

(ii) Line a 9 x 5 loaf pan with plastic wrap and leave some excess to hang over the two long sides.

(iii) Spread a half inch thick layer of the softened ice cream across the base of the pan, ensuring that you push it to totally cover the base of the pan.

(iv) Line up the 5 ice cream sandwiches over the layer of ice cream. Press them down until they fit into the pan(this layer should be compact).

(v) Next spread the hot fudge topping on top of the ice cream sandwiches and sprinkle the crushed Oreo cookies over it. Leave about a quarter of a cup of the crushed cookies for later.

(vi) Add a final layer of chocolate ice cream over the layer of crushed cookies and fold the plastic wrap over the top of the pan. Chill in the freezer for around 4 hours or until well frozen.

(vii) When your dessert is properly frozen, use the excess plastic wrap that wrapped over the top of the pan to lift the ice cream cake out and onto your serving plate.

(viii) You can now top with the whipped cream and a sprinkling of crushed Oreo cookies.

(ix) The best way to slice this cake is by dipping your knife into warm water before using it to cut the cake.

Adapted from https://unsophisticook.com/ice-cream-cake-recipe/?crlt.pid=camp.PSDxXO8gspI3

 

Cake Recipes #136 — No Bake Cakes Recipe #8 (No-Bake Banana Split Cake)

Ingredients

2 Cups Graham Cracker Crumbs

1 Cup, 227 g, 8 oz or 2 sticks Butter (unsalted)

1 Cup, 227 g or 8 oz Cream Cheese

2 Cups or 250 g Icing Sugar

A Pinch of Salt

4 Bananas

1 Can Crushed Pineapple (20 oz) (Drain well)

1 Container Cool Whip Non-dairy Whipped Topping (8 oz.)( You can also make your own whipped topping)

1/3 Cup Chopped Pecans

1 Jar Maraschino Cherries (10 oz)(drain and pat dry with a kitchen towel)

Instructions For Preparation

(i) Melt half of the butter and mix it with the graham cracker crumbs until well mixed.

(ii) Press this into the base of a 9 inch spring form pan.

(iii) Using an electric mixer, mix the remaining butter with icing sugar, cream cheese and salt and beat for about 3 to 4 minutes or until it’s fluffy. Spread this mixture evenly over the graham cracker crumbs.

(iv) Next, slice the bananas and place them evenly across the top of the last layer and then top with the crushed and drained pineapple.

(v) Finally, spread the cool whip on top of the pineapple and sprinkle with the chopped pecan before topping with the cherries.

(vi) Cover with plastic wrap and chill for a minimum of 2 to 3 hours or even overnight before you serve.

Adapted from https://www.thekitchenismyplayground.com/2016/03/no-bake-banana-split-cake.html

 

Cake Recipes #137 — No Bake Cakes Recipe #9 (No-Bake Nutella Cheesecake)

Ingredients

You Need The Following For The Crust:

9 oz or 250 g Graham Cracker

7 Tablespoons or 100 g Butter (salted)

You Need The Following For The Crust:

1 Teaspoon Vanilla Extract

18 oz ,500 g or 2 and ¼ Cup  Cream Cheese

3.5 oz or 100 g Icing Sugar

½ Cup, 118 ml or 4 fl oz Heavy Cream

1 Jar of Nutella (13 oz or 371 g)

Instructions for Preparation

(i) Click here to follow steps 1 and 2 of recipe #1 to make the crust.

(ii) Place the cream cheese, icing sugar and vanilla in a mixing bowl mix until it’s smooth.

(iii) Add the jar of Nutella and mix very well.

(iv) Mix in the heavy cream and mix until it is glossy and looks like mousse.

(v) Spread mixture over the graham crust layer. Cover and refrigerate for not less than 4 hours or overnight. You can add any topping of your choice refrigerating.

Adapted from http://carrotsandspice.com/2012/02/27/no-bake-nutella-cheesecake/

 

Cake Recipes #138 — No Bake Cakes Recipe #10 (No-Bake Strawberry Trifle Cake)

Ingredients

For the Crust You Need The Following:

1 and ¾ Cups Graham Cracker Crumbs

1 Tablespoon Sugar

½ Cup, 8 Tablespoons, 112 g or 1 Stick of Butter

For the Filling You Need The Following:

1 lb, 3 ¾ Cups Strawberries (30 medium sized)

1 Cup, 227 g or 8 oz Cream Cheese

2/3 Cup Sugar

1 Cup, 235 ml or 8 fl oz Heavy Whipping Cream

1 and ½ Cup, 340 g or 12 oz  Mascarpone Cheese(chilled)

2 Tablespoons Lemon Juice

2 packets or 14 g Gelatin (unflavored)

Instructions For Preparation 

Prepare The Crust And Strawberries 

(i) Grease a 9 inch springform pan with oil(flavorless) and line the sides with one or two stripes of baking paper.

(ii) Crush the graham crackers into fine crumbs, add the sugar and melted butter and mix very well.

(iii) Press into the base of the baking pan (this should get to halfway of the pan). Place in the fridge for 30 minutes or into the freezer for 15 minutes so that the crumbs would set.

(iv) Wash your strawberries and pat them dry then puree in a blender or food processor until smooth. Strain with a sieve; you should get about one and half cups of puree. Set aside.

Make The Filling And Finish The Cake 

(i) From the ingredients for the filling, place the cream cheese and sugar into a mixing bowl and beat on medium high until it’s smooth and fluffy. This should take about two minutes. Next, add the heavy whipping cream and beat on high speed until the combination is fluffy. This should take about 3 to 5 minutes.

(ii) Lower the speed of the mixer to medium low and mix in the mascarpone cheese until properly incorporated.  Then finally, add the strawberry puree and lemon juice and mix until smooth.

(iii) Pour ½ cup of water in another small mixing bowl that’s microwave safe. Sprinkle the gelatin over the top and set aside for 5 minutes to absorb the water and set. Place in the microwave and heat for 30 to 35 seconds at 10 seconds interval. Stir after each 10 second spin in the microwave. The well dissolved gelatin should be a clear liquid.

(iv) Turn your mixer on to medium low and gradually add the gelatin into the cream cheese mixture. Beat well until everything is well blended.

(v) Pour the finished mixture over the crust that you have chilled and spread evenly then cover with plastic wrap and chill for a minimum of 4 hours or overnight.

Adapted from https://natashaskitchen.com/no-bake-strawberry-cheesecake/

 

Cheese Based Cakes 

Cheesecake

Cake Recipes #139 — Cheese Based Cakes Recipe #1

Ingredients

To Make The Cheesecake You Need The Following:

4 Cups, 32 oz or 2 lb Full-fat Cream Cheese(Block not spreadable)

1 Cup Sugar

2 Tablespoons Flour or 1 Tablespoon Cornstarch (optional)

1/8 Teaspoon Salt

½ Cup or 125 ml Sour Cream

2 Teaspoon Lemon Juice (optional)

1 Teaspoon Vanilla Extract

3 Large Eggs

1 Large Egg Yolk

To Make The Crust You Need The Following:

12 or 6 oz Whole Graham Cracker (rectangles)

5 Tablespoons Butter

Instructions For Preparation And Baking 


Make The Crust 

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan gas.

(ii) Lightly grease a 9 inch springform pan. Spread two large pieces of foil on your working surface using them to form a cross. Set the grease pan in the middle and fold the edges of the foil up and all around the pan. This would help to keep water from seeping into the pan while in the water bath. Another way to protect your dessert during a water bath baking is to place the springform pan in a slightly large cake pan before placing both in the water bath.

(iii) Next prepare the crust by first crushing the graham crackers into fine crumbs. After that you add the butter and mix very well. If it’s not moistened enough, you can add one or two more spoons of water to hold the mixture together.

Iv) Press this mixture firmly into the prepared pan. Use the base of a drinking glass to press it down well. Bake for about 8 to 10 minutes or until the crust begins to brown at the edges and you can smell it. Remove from the oven and leave to cool while you prepare the filling.

Prepare The Batter 

(i) Place the sugar, cream cheese, corn starch and salt in a mixing bowl and mix on medium high until fluffy and without lumps. Scrape down the sides of your mixing bowl then add the sour cream, vanilla and lemon juice. Reduce the speed to medium low and mix until properly blended and fluffy.

(ii) With your mixer still on the same speed, add the eggs and yolk one after the other, mixing after each addition. The mixture would look curdled at first but would become smooth as you work the eggs in.

(iii) You can now switch to a spatula and stir the batter by hand for a while. The batter should be glossy, thick and fluffy. There may still be some specks of cream cheese; don’t worry; they’ll melt into the batter as it bakes.

Fill The Crust And Bake The Cake

(i) Ensure that your crust is cool enough to be touched comfortably before pouring the batter into it. Spread the batter evenly over the crust. Place the baking pan into a baking or roasting pan that’s big enough to hold it and pour boiling water into the pan (about an inch or so).

(ii) Bake for about 50 to 60 minutes. It is done when the outer two or three inches looks a little bit swollen and set. But the inner circle would still jiggle like jell-O when you gently shake je pan. If you notice that any cracks have started to form, move on to the next step immediately.

(iii) Turn off the oven but leave the cheesecake in the oven. Leave the oven door slightly open or use a wooden spoon to keep it from closing completely. Leave there to cool slowly for an hour.

Chill The Cake 

(i) Remove the cake from the oven and from the water bath and unwrap the foil. Run a thin knife around the edge of the cake to ensure that it’s not sticking to the sides of the pan. This would prevent the cake from cracking as it cools. Leave the cake to cool totally on the rack.

(ii) Chill the cheesecake in the fridge for a minimum of 4 hours(do not cover). You can also chill for up to 3 days. This step would help the cheesecake to set and have the perfect texture so be sure not to skip it.

(iii) Remove the cheese cake from the fridge 30 minutes before serving time. Unmold the cake and put your topping just when you are ready to serve.

Adapted from https://www.thekitchn.com/how-to-make-perfect-cheesecake-recipe-cooking-lessons-from-the-kitchen-110760

Cake Recipes 140 — Cheese Based Cakes Recipe #2

Ingredients

To Make the Crust You Need The Following:

1 and ½ Cups or 150 g Graham Cracker Crumbs

70 g, 5 Tablespoons or 1/8 of a Stick of Butter (unsalted)

¼ Cup, 57 g or 2 oz Sugar

To Make The Cheesecake You Need The Following:

32 oz, 4 Cups  or  908 g Full-fat Cream Cheese(Block not spreadable)

1 Cup, 227 g or 8 oz Sugar

1 Cup, 240 g  or 8 oz Full-fat Sour Cream

1 Teaspoon Vanilla Extract

2 Teaspoons Fresh Lemon Juice

3 Large Eggs

Instructions For Preparation And Baking 

Follow the instructions in recipe #1

Adapted from https://sallysbakingaddiction.com/classic-cheesecake/

Cake Recipes #141 — Cheese Based Cakes Recipe #3

Ingredients

To Make The Crust You Need The Following:

1 and ½ Cups Graham Cracker Crumbs

2 Tablespoons Sugar

1 Tablespoon Brown Sugar

98-100 g or 7 Tablespoons Butter (melted)

To Make The Cheesecake You Need The Following:

4 Cups, 910 g or 32 oz Cream Cheese

1 Cup,227 g or 8 oz Sugar

2/3 Cup or 160 g Sour Cream

1 and ½ Teaspoons Vanilla Extract

¼ Teaspoon salt

4 Large Eggs

Instructions for Preparation And Baking 

Click here to follow the instructions in recipe #1 except for the following variations:-

No water bath, no pre-baking of the crust and you set your oven at 325 degrees F. Watch the accompanying video for more clarification.

Adapted from https://sugarspunrun.com/best-cheesecake-recipe/

Cake Recipes #142 — Cheese Based Cakes #4

Ingredients

To Make The Crust You Need The Following:

1 and ½ Cups or 128 g Graham Cracker Crumbs

¼ Cup or 28 g Icing Sugar

1/3 Cup, 76  g or 5 and ½ Tablespoons Butter (melted)

1/8 Teaspoon Salt

To make The Filling You Need The Following:

2 Cups, 454 g or 16 oz Cream Cheese (Block not spreadable)

2 Large Eggs

2/3 Cup, 152 g or 5.3 oz Sugar

1 Teaspoon vanilla extract

Instructions For Preparation And Baking 

(i) Follow steps 1 to 7 in recipe #1 but without baking the crust and also without wrapping the baking pan in foil. You also wouldn’t need a water bath.

(ii) So after you’ve poured the filling into the unbaked crust, place the cheesecake in the oven and bake for 20 minutes. Use strips of aluminum foil around the pan to make a crust shield and continue baking for another 10 minutes. This would bring the baking time to a total of 30 minutes. The cheesecake is done when a digital thermometer inserted into the crust at one inch from edge reads around 165°F to 170°F.

(iii) Remove the cake from the oven and leave it on a wire rack to cool. After it is completely cooled, cover the cake in the pan and refrigerate it until you are ready to serve.

Adapted From https://www.kingarthurflour.com/recipes/easy-cheesecake-recipe

 

Cake Recipes #143 — Cheese Based Cakes Recipe #5 (New York cheesecake)

Ingredients

To Make the Crust You Need The following:

85 g, 3/8 Cup or 3 oz Butter

140 g Digestive Biscuits Crumbs (You can add crumbs from 2 extra biscuits if you want to have a thicker base)

1 Tablespoon Granulated or Golden Caster Sugar

To Make the Cheesecake Filling You Need The Following:

4 Cups, 908 g or 32 oz Full-fat Cream Cheese

1 Cup and 1 Tablespoon, 250 g or 8.5 oz Golden Caster Sugar

3 Tablespoons Flour

1 and ½ Teaspoons Vanilla Extract

2 Teaspoons Lemon Zest

1 and ½ Teaspoons Lemon Juice

3 Large Eggs and 1 Egg Yolk

1 Cup, 235 ml or 8 oz Sour Cream

To Make The Sour Cream Topping You Need The Following:

200 ml Sour Cream (approximately a little under 1 cup)

1 Tablespoon Golden Caster sugar

2 Teaspoon Lemon Juice

Instructions For Preparation And Baking 

(i) Follow steps 1 to 7 of recipe #1 But you don’t need a water bath for this recipe.

(ii) Pour the batter in the crust (it should be cool by now). Increase the oven temperature to 425°F , 220, or 200C for fan oven and 7 for gas.  Place the cheesecake in the oven and bake for 10 minutes. Then reduce the oven temperature to 230°F, 110°C or 90°C for fan oven and ¼ for gas. Then bake for another 45 minutes. When the cake is done, it would still have a slight jiggle; that is perfectly normal.

(iii) Turn your oven off and leave the cake in the oven. if you want a cheesecake with a creamy center, leave the oven door slight open but if you want a drier texture, then leave the door closed.

(iv) Leave the cake to cool for 2 hours in the oven.

(v) Mix the ingredients for the topping very well and spread evenly over the cheesecake. Cover the pan loosely with aluminum foil and chill for 8 hours or overnight.

(vi) Go round the edges of the cake with a thin bladed knife to loosen the crust before you unlock the rings of the pan. Serve as desired.

Adapted from https://www.bbcgoodfood.com/recipes/2869/new-york-cheesecake

 

Cake Recipes #144 — Cheese Based Cakes Recipe #6 (Luscious Lemon Baked Cheesecake)

Ingredients

To Make The Crust You Need The Following:

225 g Digestive Biscuit

½ Cup, 4 oz,1 Stick or 113 g Butter(melted)

To Make the Filling You Need The Following:

250 g Tub Mascarpone Cheese

600 g or 13 oz Cream Cheese (about 2 and 2/3 cups)

2 Whole Eggs and 2 Egg Yolks

Zest of 3 lemons, Juice of 1

4 Tablespoon Flour

¾ Cups,175 g or 6 oz Caster Sugar

To Make the Topping You Need The Following:

1 and ¼ Cup ,10oz or 284ml Sour Cream

3 Tablespoons Lemon Curd

A Handful Raspberries (optional for serving)

Instructions for Preparation and Baking

(i) Follow steps 1 to 7 of instructions for recipe#1 except for wrapping the pan in foil and baking the crust. Instead you would chill the crust for about 10 minutes or until you finish making the filling.

(ii) Pour in the filling into the chilled crust and bake for 35 to 40 minutes. Turn off the oven but leave the cake in the oven to cool.

(iii) When the cake is completely cooled, bring it out from the oven and remove from the cake pan, then top it with the sour cream and swirl the lemon curs over it. finish the topping with the rasp berries or any other fruit of your choice.

Adapted from https://www.bbcgoodfood.com/recipes/9653/luscious-lemon-baked-cheesecake

 

Cake Recipes #145 — Cheese Based Cakes Recipe #7 (Microwave Cheesecake)

Ingredients

To Make The Crust You Need The Following:

1 and ¾ Cups, 7 and ½ oz or 210 g Graham Cracker Crumbs

8 Tablespoons, 4 oz or 120 g Butter (melted)

To Make The Filling You Need The Following:

1 Cup, 8 oz or 240 g Cream Cheese

¾ Cup, 6 oz or 180 g Sugar

2 Teaspoons Vanilla Extract

2/3 Cup, 5 fl oz or 150 ml Cream

2 Eggs

Microwave Safe Mold

Instructions For Preparation and Baking

(i) Since you are baking this recipe in a microwave, you do not need a water bath and you cannot wrap the baking pan in foil. You would also chill the crust instead of baking it. Asides that, follow steps 1 to 7 of instructions in recipe #1. It is best to use a silicone sprinform pan for this recipe.

(ii) Pour your batter into the chilled crust and bake in the microwave for 4 minutes (in two minutes intervals). This baking time may vary depending on the strength of the microwave.

(iii) Once your cake is done, remove from the microwave and leave to cool before unmolding from the pan/mold.

Adapted from https://www.biggerbolderbaking.com/microwave-baked-cheesecake/

 

Cake Recipes #146 — Cheese Based Cake Recipe #8 (White Chocolate Cheesecake)

Ingredients 

To Make the Cake You Need The Following:

½ Cup, 113 g, 1 Stick or 4 oz Butter

¼ Cup Sugar

½ Teaspoon Vanilla

1 Cup, 120 g or 4.2 oz Flour

To Make The Filling You Need The Following:

4 Cups, 4 (8 oz)Packages, 32 oz or 908 g Cream Cheese

12 oz White Chocolate (melted and cooled)

4 Eggs

2 Cups Fresh Raspberries

Instructions for Preparation and Baking

(i) Preheat your oven to 325 °F, 170 °C or 150 °C for fan oven and 3 for gas oven.

(ii) Place butter and sugar in a small mixing bowl and mix until light and creamy. Add the vanilla and mix well, then add the flour and mix until all is well incorporated. Press this mixture in the base of a 9 inch springform pan. Prick it with a fork and bake for 25 minutes or until the edges of the cake is slightly browned.

(iii) Get the ingredients for the filling and start by beating the sugar, cream cheese and vanilla in a large mixing bowl. Mix until well incorporated, then add the chocolate and mix very well.

(iv) Next add the eggs one at a time with your mixer on low speed. Mix after every addition of egg until the eggs are all worked in.

(v) Pour this over the crust and bake for about 55 to 60 minutes. Run a thin bladed knife around the edges of the cake to loosen it from the pan. Allow the cake to cool before removing the ring. Refrigerate for a minimum of 4 hours. Top with raspberries and serve.

Adapted from https://www.myfoodandfamily.com/recipe/051349/white-chocolate-cheesecake

 

Cake Recipes #147 — Cheese Based Cake Recipe #9

Ingredients 

To Make The Crust You Need The Following:

120 g biscuits

¼ Cup, ½ Stick, 60 g or 2 oz Butter (melted)

To Make The Filling You Need The following:

400 g, 1 and ¾ Cup or 14 oz Full-fat Cream Cheese

120 g, ½ Cup or 4 oz Sugar

200 g Sour cream or 100 g Heavy Cream and 100 g yogurt

150 ml or 5 fl oz Heavy Cream

2 Eggs

2 Tablespoon Corn Starch

1 and ½ Tablespoon Vanilla Extract

¼ Lemon Juice

To Make The Topping You Need:

200 g Raspberries

40 g or 3 Tablespoons Sugar

1 Tablespoon Water

Instructions for Baking and Preparation

(i) Preheat oven to 350°F, 180°C or 160 for fan oven and 4 for gas oven.

(ii) Prepare the crust by crushing the biscuits to fine crumbs and mixing with oil. Press in tightly into a 7 inch springform pan. Grease the sides of the baking pan and line with parchment paper. Wrap the baking pan with aluminum foil. Set aside.

(iii) Place the cream cheese and sugar in a mixing bowl and cream until smooth. Add the sour cream and mix until well combined. Add the heavy cream and mix well.

(iv) Work in the eggs properly until well combined then add the cornstarch, mix well and add the vanilla and lemon juice. The batter should be smooth and creamy.

(v) Place the baking pan into a roasting pan and pour boiling water into the roasting pan(about ½ inch deep) bake in preheated oven for 30 minutes then reduce the oven temperature to 300°F, 150°C or 130 for fan oven or 2 for gas oven. Bake for another 30 minutes.

(vi) Turn off the oven but leave the cake in the oven for the next one hour. Bring out the cake after an hour, let it cool completely and refrigerate for 6 hours.

(vii) Place the raspberries in a microwave safe bowl, add the water and sugar. Cover the bowl and microwave for 4 minutes. Strain the raspberries and leave to cool.

(viii) Drizzle over individual slices of cheesecake and serve.

Adapted from https://www.youtube.com/watch?v=tspdJ6hxqnc

Cake Recipes #148 — Cheese Based Cake Recipe #10 (Japanese Cheesecake Simplified)

Ingredients

1 Cup, 8 oz or 227 g Cream Cheese

¼ Cup or 4 Tablespoons Butter

7 Tablespoons or 3.5 fl oz Milk (a little less than ½ cup)

6 Large Eggs (separated)

1 and ½ Tablespoons Lemon Juice

2 Teaspoons Vanilla Extract

¾ Cup, 6 oz or 170 g Sugar

¾ Cup,3 ¾ oz or 105 g Cake Flour

2 and ½ Tablespoons Corn Starch

¼ Teaspoon Salt

¼ Teaspoon Cream of Tartar

Instructions For Preparation And Baking 

(i) Preheat your oven to 400 °F, 200 °C or 180 for fan oven and 6 for gas oven.

(ii) Grease and line an 8 inch springform pan with baking paper. Also line a roasting pan with kitchen towel or cloth. You would use this to create a water bath for the cheesecake.

(iii) Place the cream cheese, milk and butter in a microwave safe bowl and microwave for about one and half minutes. Then whisk until there’s no lump in the mix. Then add the egg yolk, half of the sugar, vanilla extract and lemon juice and whisk well.

(iv) Sieve corn starch, cake flour and salt into the cream cheese mix. Whisk until these dry ingredients are well incorporated into the mix.

 Make The Meringue And Bake The Cake 

(i) In another grease free mixing bowl, whisk the egg whites on medium speed. As the meringue begins to froth, add the cream of tartar. When it gets thick and soft peaks form, add the remaining sugar gradually. Whisk until the meringue has increased in size and becomes glossy and stiff peak forms.

(ii) Use a tin spoon to scoop one third of the meringue and fold into the cream cheese batter to loosen it. Then fold in the meringue quickly yet gently to reduce deflation. Fold in the remaining meringue until well incorporated. The batter should be light and airy by now.

(iii) Pour the batter into your prepared springform pan and place the baking pan in the roasting pan. Then pour boiling water into the roasting pan; let it get up to halfway of the baking pan.

(iv) Bake on the preheated temperature for about 18 minutes then reduce the oven temperature to 325 °F, 170 °C or 150 for fan and 3 for gas oven. Bake for 10 minutes more. Turn off the oven and leave the cake in the oven, and then leave the oven door slightly open for 30 minutes. After that remove cake from the oven and leave to finish cooling on a cooling rack.

(v) Turn out onto a serving platter and serve as desired.

Adapted from https://www.biggerbolderbaking.com/japanese-cheesecake/

Cake Pops

Cake pops are cake balls made out of crumbled cake mixed with frosting. These can be made with any plain cake (mainly cakes without add on ingredients like nuts and fruits).  The following recipes show you the basics of making cake pops. You can always add your unique twist to suit your taste and occasion.

Cake Recipes #149 — Cake Pops Recipe #1

Ingredients

Chocolate Cake (baked and left to cool. If you don’t have a chocolate cake recipe, check out one of ours)

Chocolate Frosting

2 Boxes White Chocolate

Cake Pop Sticks

Sprinkles

Instructions for Preparation

(i) Crumble cake to fine crumbs in a large mixing bowl.

(ii) Add the frosting a little at a time until the cake is moist enough to form a ball but still a little bit crumbly. (it is best to use your hands to mix the cake and frosting)

(iii) Use a mini ice cream scoop to scoop the cake mixture twice and roll that into tight ball and place on a plate. Do this until you have used up all the cake mixture.

(iv) Melt about 2 to 4 ounces of the white chocolate in the microwave. Then dip the tip of the cake pop sticks into it and insert the sticks about halfway into the cake pops. Freeze for a minimum of 20 minutes while you prepare the ingredients for decoration.

(v) Melt the rest of the chocolate in a cup that’s large enough to contain the cake pops. Ensure that the chocolate is enough to submerge the cake pops.

(vi) Remove the cake pops from the freezer and carefully dip them into the chocolate to cover them entirely. Allow the excess chocolate to drip off the cake pop and then add the sprinkles immediately.

(vii) Stick the cake pop into a styrofaom block to complete the setting. If you want it to set faster, then place it in the freezer.

(viii) Store in an airtight container in a single layer. Ensure to keep the container in a cool place.

Adapted from https://divascancook.com/how-to-make-cake-pops-easy-best-2/

 

Cake Recipes #150 — Cake Pops Recipe #2

Ingredients

For The Cake You Need The Following:

100 g butter

100 g caster sugar

½ tsp vanilla extract

2 eggs

100 g self-raising flour

To Make The  Buttercream You Need The Following:

75 g butter

150 g icing sugar

½ tsp vanilla extract

1 tbsp milk

200 g white chocolate , melted, to dip

Sprinkles, to dip

Instructions for Preparation

(i) Click here to follow the instructions in Recipe #3 of our Kids’ friendly cakes to bake the vanilla cake and instructions in recipe #1 to make the buttercream.

(ii) Follow the instructions in Recipe #1 of cake pops to make the cake pops.

Adapted from https://www.bbcgoodfood.com/recipes/cake-pops

 

Puddings/Desserts

Monkey Bread

Photo Credit: commons.wikimedia.org

Monkey bread also known as pull-apart bread ( and a host of other monkey related or gooey names)is made with biscuit dough that you can either make at home or buy from the store. There are a number of variations and twists to this gooey delicacy that can be served as breakfast or dessert.

Stay with us as we bring you as many variations of this delicacy as possible in this section.

Cake Recipes #151 — Monkey Bread Recipe #1

Ingredients

3 -12 oz Packages of Refrigerated Biscuit Dough

1 Cup, 227 g or 8 oz White sugar

1 Cup (packed), 180 g or 6.5 oz Brown Sugar

2 Teaspoons Cinnamon

½ Cup, 113 g, 1 Stick or 4 oz Margarine

½ Cup Raisins

½ Cup Chopped Walnuts (you may choose to leave both raisins and nuts out)

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Generously grease a 10 inch Bundt pan and set aside.

(iii) Mix the white sugar and cinnamon in a plastic bag (like a Ziplocs bag). Cut the biscuit dough into pieces. Throw about 6 to 8 pieces at a time into the sugar and cinnamon mix and shake it up. Place the pieces at the base of the Bundt pan and continue process until all the pieces are coated and arranged in the pan. If you choose to use the nuts and raisins, then place them in between the layers as you arrange the pieces.

(iv) Place a small saucepan over medium heat and melt the butter and brown sugar in it. Boil for 60 seconds and then pour it over the biscuit pieces that you have arranged in the pan.

(v) Bake for 35 minutes, remove from the oven. allow it to cool in the pan for 10 minutes before you turn it out onto a serving platter.

Adapted from https://www.allrecipes.com/recipe/6815/monkey-bread-i/

 

Cake Recipe #152 — Monkey Bread Recipe #2 (Homemade Monkey Bread aka Cinnamon Roll Bites)

Ingredients

To Make The Dough You Need The Following:

5 Cups ,625 g or 21 oz Flour

1 and ½ Cups, 360 ml or 12 fl oz Whole Milk

2 and ¼ Teaspoons Yeast

¼ Cup, 57 g or 2 oz Sugar

2 Large Eggs

1/3 Cup, 5 Tablespoons or 70 g Butter

1 Teaspoon Salt

To Make The Coating You Need The Following:

¾ Cup, 12 Tbsp, 170 g or 6 oz Butter

1 and ¼ Cups, 284 g or 10 oz White Sugar

1 Tablespoon Cinnamon

2/3 Cup or 130 g Brown Sugar (packed)

1 Teaspoon Vanilla Extract

To Make The Vanilla Icing You Need The Following:

1 Cup or 120 g Icing Sugar

3 Tablespoons, 1 and ½ fl oz or 45 ml Whole Milk

½ Teaspoon Vanilla Extract

Instructions For Preparation and Baking

Start with the Dough

(i) Warm the milk to about 110°F and whisk it with the yeast and sugar in a mixing bowl. Cover and let it sit for 5 minutes.

(ii) Next add the butter eggs, salt and 1 cup of flour. Mix at low speed with the dough hook attachment of your mixer for 30 seconds. Scrape the sides of your mixing bowl with a spatula and then add the remaining flour. Increase the speed of the mixer to medium and beat until the dough forms. It would pull away from the sides of the mixing bowl by now. This should take about 2 minutes.

(iii) You can either knead the dough by beating in the mixer for an extra 2 minutes or by hand on a working surface lightly dusted with flour.

(iv) Grease a large bowl lightly with oil or baking spray and put the dough in it. Turn the dough on all sides to coat it with the oil in the bowl. Cover with clean dish towel, plastic wrap or aluminum foil. Keep it in a warm place for about one or two hours or until it has doubled in size.

(v) While you wait grease a 10 to 12 cup Bundt pan very well and set aside.

Assemble And Bake 

(i) Melt half cup of the butter in a medium bowl and set aside. Place the white sugar and cinnamon in another bowl, mix and also set aside.

(ii) When the dough has doubled in size, beat it down to release the air. Roll small pieces of dough into balls. This mixture should give you between 40 to 45 balls.

(iii) Dip each of the balls into the melted butter, then roll in the sugar and cinnamon mixture (ensure that the balls are generously coated). Arrange then in prepared pan as you coat.

(iv) Cover the pan that you have arranged the dough in with dish towel, foil or plastic wrap. Leave it to rest for about 20 minutes. The balls would rise slightly during this period.

(v) Place your oven rack towards the bottom of the oven so that the monkey bread doesn’t burn (for ovens that heat from under and then place the rack higher up).

(iv) Melt the remaining sugar and 4 tablespoons of butter, then whisk in the brown sugar and vanilla. Pour this over your arranged balls in the pan.

(v) Bake for about 35 to 45 minutes in a preheated oven 350 °F or until the bread begins to turn golden brown on top. If you notice that your bread is browning too fast, cover it with foil.

(vi) When the bread is done, cool it in the pan for 5 to 10 minutes before removing from the pan.

Make The icing And Serve

(i) While the bread is cooling place all the ingredients for the icing in a mixing bowl and mix very well.

(ii) Drizzle over the bread and serve! This bread is best eaten on the same day.

Adapted from https://sallysbakingaddiction.com/homemade-monkey-bread-aka-cinnamon-roll-bites/

 

Cake Recipes #153 — Monkey Bread Recipe #3 (Easy Pecan Monkey Bread)

Ingredients

½ Cup, 113 g or 4 oz Sugar

1 Teaspoon Cinnamon

2 -16.3-oz Cans of Refrigerated Biscuit Dough

1 Cup Chopped Pecans

1 Cup (packed), 128 g or 4.5 oz Light Brown Sugar

1 Teaspoon Vanilla Extract

¾ Cup, 170 g or 6 oz Butter

Instructions for Preparation And Baking 

(i) Preheat your oven to 350°F,180°C or 160 for fan oven and 4 for gas oven.

(ii) Grease a 12-cup Bundt pan generously with butter or cooking spray.

(iii) Get a large mixing bowl and combine the sugar and cinnamon very well.

(iv) Separate the biscuit dough and cut into four pieces each. Toss them all in the cinnamon and sugar mix; ensure they are all properly coated.

(v) In another mixing bowl, whisk brown sugar, melted butter and vanilla together and stir in the pecans.

(vi) Pour half of the butter mixture into the base of the Bundt pan and then arrange the coated biscuit pieces on top. After which you pour the rest of the butter mixture over the arranged pieces.

(v) Bake the monkey bread for 28 to 35 minutes or until the bread is done.

(vi) Remove the bread from the oven and leave to cool in the pan for about 10 minutes before removing onto a plate to serve.

Adapted from https://www.justataste.com/easy-pecan-monkey-bread-recipe/

Recipe #154 — Monkey Bread Recipe #4 (French Apple Pie Monkey Bread)

Ingredients

2 Cans Large Buttermilk Biscuits

1 Granny Smith Apple (peeled and finely diced)

½ Cup Raisins

½ Cup Chopped Pecans (optional)

½ Cup, 1 Stick, 4 oz or 113 g Butter

1 Cup,170 g or 6 oz Brown Sugar

1 Cup, 227 g or 8 oz Sugar

2 Tablespoons Cinnamon

½ Teaspoon Allspice, Pumpkin Spice or Apple Spice

1/8 Teaspoon Nutmeg

Pinch of Salt

Butter

To Make the Icing You Need The Following:

1 and ½ Cups Icing Sugar

2 to 3 Tablespoon Milk

½ Teaspoon Vanilla

Instructions For Preparation And Baking 

Click here to follow instructions in Recipe #1 and also watch accompanying video

Adapted https://www.youtube.com/watch?v=eOMgz4WbsH4

Recipe #155 — Monkey Bread Recipe #5

Ingredients

½ Cup, 113 g or 4 oz White Sugar

1 Teaspoon Cinnamon

2 Cans- 16.3 oz Refrigerated Biscuit Dough

½ Cup Chopped Walnuts (optional)

½ Cup raisins (optional)

1 Cup,170 g or 6 oz Brown Sugar (firmly packed)

¾ Cup,170 g or 6 oz Margarine or Butter (melted)

Instructions for Preparation and Baking

Click here to follow instructions in Recipe #1

Adapted from https://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

 

Recipe #156 — Monkey Bread Recipe #6

Ingredients

To Make The Dough You Need The Following:

3 and ¾ Cups, 445 g or 15.6 oz Flour

¼ Cup, 57 g or 2 oz Sugar

2 and ¼ Teaspoons Yeast

1 Teaspoon salt

¾ Cup, 177 ml or 6 fl oz Whole Milk

¼ Cup, 59 ml or 2 fl oz Water

¼ Cup, 57 g, ½ Stick or 2 oz Butter

1 Egg

For The Coating You Need The Following:

1 Cup (packed), 170 g or 6 oz Brown Sugar

1 Tablespoon Cinnamon

½ Cup, 113 g, 1 Stick or 4 oz Butter (melted)

Instructions for Preparation and Baking

Prepare The Dough  

(i) Preheat your oven to 375 °F, 190 °C or 170 for fan oven and 5 for gas oven.

(ii) Grease a 10 to 12 cup Bundt pan generously with butter of cooking spray.

(iii) This recipe would be prepared faster if you use a stand mixer. But if you don’t have one you can use a hand mixer or mix the dough manually. Place 2 cups of flour, dry yeast, sugar and salt in a large mixing bowl and mix until well incorporated.

(iv) Put water, milk and butter in a microwave safe bowl and microwave on high at 15 seconds interval until the mixture is warm but don’t let it get too hot to touch. Add the egg to it and add to the dry ingredients.

(v) Beat for 2 minutes at medium speed, add another cup of flour and beat for 2 minutes at high speed before adding the remaining flour. By now you should be able to form the dough into a ball.

(vi) Dust your working surface with flour and knead the dough until it is elastic and smooth. The dough should spring back lightly when you press it with two fingers. This process would take between 6 to 8 minutes. Cover with a kitchen towel and leave it to rest for 10 minutes.

Assemble And Bake 

(i) Place brown sugar and cinnamon in one bowl and melted butter in another bowl.(if you are using unsalted butter, add about a ¼ teaspoon of salt to the butter)

(ii) Cut the dough into 36 pieces and dip each piece into the melted butter and roll in the cinnamon and sugar mixture.

(iii) Arrange the pieces in the Bundt pan; mix the remaining butter and sugar and drizzle over the pieces. Cover the pan with a kitchen towel and leave in a warm place for rise for about 45minutes or until the pieces double in size.

(iv) Bake for 30 minutes or until bread is golden brown. Leave in the pan to cool for about 5 to 10 minutes before removing from the pan.

Adapted from https://www.crazyforcrust.com/homemade-monkey-bread/

Recipe #157 — Monkey Bread Recipe #7

Ingredients

3 Cans Refrigerated Biscuit Dough

½ Cup, 113 g or 4 oz Sugar

2 Tablespoons Cinnamon

¾ Cup, 170 g or 12 Tablespoons Butter (melted)

1 Cup (packed), 170 g or 6 oz Brown Sugar

Instructions for Preparation and Baking

Follow instructions in Recipe #1. The accompanying video would also show you how it’s done.

Adapted from https://www.youtube.com/watch?v=WJwjLAZMSe8

Recipe #158 –Monkey Bread Recipe #8 (Homemade Monkey Bread)

Ingredients

To Make the Coating You Need The Following:

½ Cup, 113 g, 1 Stick or 4 oz Butter

1 Cup (packed), 170 g or 6 oz Brown Sugar

½ Cup, 113 g, 1 Stick or 4 oz Sugar

4 Teaspoon Cinnamon

To Make the Dough You Need The Following:

¾ Cup, 177 ml or 6 fl oz Warm water( 110°)

1 Tablespoon Dry Yeast

1 Cup Evaporated milk

½ Cup,113 g, 1 Stick or 4 oz Butter

½ Cup + 1 Teaspoon Sugar

5 and ¼ Cups Flour

1 Tablespoon Vegetable Oil

Instructions for Preparation and Baking

Make The Bread

(i) Place the yeast, warm water and 1 teaspoon of sugar in a small bowl and leave it to sit for 5 to 10 minutes or until it gets foamy.

(ii) Place a saucepan on medium heat, add the milk and butter and simmer until bubbles are formed around the edges of the pan and the butter melts completely.

(iii) Fit your stand mixer with the dough hook and add the yeast and milk mixture into the mixing bowl. Add the 1 cup of sugar and whisk very well.

(iv) Add 5 cups of flour and knead until the dough forms a smooth ball. Drizzle the oil on the dough and roll it around in the bowl until it is totally coated with the oil.

(v) Cover the bowl with plastic wrap, foil or kitchen towel. Leave in a warm place until it has risen to double its size. This should take about 2 hours. After that punch the dough down.

(iv) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for gas oven. Grease a 10 to 12 cup Bundt pan with either butter or cooking spray(but cooking spray is best for monkey bread).

Make the Coating and Topping

(i) Place the butter and brown sugar in a saucepan over medium heat and leave it to melt. But you have to stir it occasionally so that it won’t burn.

(ii) Pour the melted butter and brown sugar into the greased Bundt pan.

Assemble the Monkey Bread

(i) Use the remaining ¼ cup of flour to dust your work surface and then roll the dough to one inch thick. Then cut up the dough into approximately one inch squares.

(ii) Get a mixing bowl and combine the sugar and cinnamon. Next roll those dough pieces in the mixture ensuring that they are all well coated.

(iii) Arrange the pieces in the Bundt pan and cover it with a kitchen towel for another 30 minutes. Then bake for 50 minutes. If you notice that the dough is getting too brown on top, just place a piece of aluminum foil on top of the dough.

(iv) Remove it from the oven and leave it to cool for only 5 minutes. Invert onto a serving platter to remove the bread.

Adapted from https://iambaker.net/homemade-monkey-bread/

 

Recipe #159 — Monkey Bread Recipe #9

Ingredients

3 -12 oz Packages Refrigerated Buttermilk Biscuit Dough

1 Cup, 227 g or 8 oz Sugar

2 Teaspoons Cinnamon

½ Cup, 1 Stick, 113 g or 4 oz Butter

1 Cup (packed). 170 g or 6 oz Brown Sugar

Instructions for Preparation and Baking

Follow instructions in Recipe #1

Adapted from https://dinnerthendessert.com/gooey-monkey-bread/

Recipe #160 — Monkey Bread Recipe #10

Ingredients

3 Granny Smith Apples (peeled and diced)

1 Tablespoon Flour

½ Cup Caramel Sauce

16 Buttermilk Biscuits Dough

¾ Cup, 170 g or 6 oz Butter

1 Cup, 170 g or 6 oz Brown Sugar

½ Cup, 113 g or 4 oz White Sugar mixed with 1 Tablespoon Cinnamon

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven.

(ii) Generously grease a 12 – cup Bundt pan with baking spray.

(iii) Place the apples in a saucepan and cook on medium heat until the apples soften a bit. This should take about 5 to 7 minutes.

(iv) Strain the apples from the pan and place in a mixing bowl. Mix the apples, flour and caramel sauce and put in the refrigerator to cool.

(v) Cut each biscuit dough piece in half, roll out each piece a bit to flatten it out and then add a little bit of the apple mixture and wrap the dough around it.

(vi) Coat the pieces in the cinnamon and sugar mixture and arrange in the Bundt pan.

(vii) Melt the butter and brown sugar together in a saucepan and pour the melted mixture over the arranged dough pieces.

(viii) Bake for about 35 minutes or until the top of the bread is golden brown. Remove from the oven and leave to cool in the pan for about 15 minutes. After which you invert onto a serving platter and remove. It’s best served and eaten warm.

Adapted from https://www.laurainthekitchen.com/recipes/caramel-apple-monkey-bread/

 

Bread Pudding

Recipe #161 — Bread Pudding Recipe #1 (Bread Pudding II)

Ingredients

6 Slices Bread (a day old)

2 Tablespoons Butter (melted)

½ Cup Raisins (optional)

4 Eggs

2 Cup, 470 ml or 16 fl oz Milk

¾ Cup, 170 g or 6 oz White Sugar

1 Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

Instructions for Preparation and Baking

(Ii) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Cut  the bread into small pieces and place in an 8 inch baking pan. Drizzle margarine or butter over the bread and if you want add the raisins.

(iii) Place sugar, milk, eggs, cinnamon and vanilla and beat until thoroughly mixed. Then pour the mixture over the bread and push down lightly with a fork so that the bread is covered to soak up the egg mixture.

(iv) Bake in the oven for 45 minutes or until the top of the pudding springs back when you tap it lightly.

Adapted from https://www.allrecipes.com/recipe/7177/bread-pudding-ii/

 

Recipe #162 — Bread Pudding Recipe #2

Ingredients

500 g Wholemeal Bread

500 g, 1 lb or 2 oz Mixed Dried fruit

85 g Mixed Peel

1 and ½ Tablespoon Mixed Spice

600 ml Milk (approx. 2 and 2/3 cups)

2 Large Eggs

140 g Light Muscovado Sugar

Zest of  1 lemon (optional)

113 g, ½ Cup,1 Stick or 4 oz Butter(melted)

2 Tablespoons Demerara Sugar

Instructions For Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven or 160 for fan oven.

(ii) Grease an 8 inch square baking pan and line the bottom with parchment paper.

(iii) Get a large mixing bowl and tear the bread into small pieces. Add the dried fruit, spice and peel. Pour in the milk and stir to mix very well (it’s even best to use your hands to mix it up well). Beat the eggs and add with the muscavado and lemon zest. Stir everything together and set aside for about 15 minutes to soak.

(iv) Mix the melted butter into the pudding mixture and pour into the prepared pan and sprinkle the demerara sugar over it.

(v) Bake for about 1 and ½ hours or until the pudding is firm and golden brown. If you notice that the pudding is getting brown too fast, cover lightly with aluminum foil.

(vi) Remove from the oven and allow to cool a little before inverting onto a serving platter. This pudding is best served warm.

Adapted from https://www.bbcgoodfood.com/recipes/13355/bread-pudding

 

Recipe #163 — Bread Pudding Recipe #3 (Grandma’s Bread Pudding)

Ingredients

1 Loaf Challah Bread (a day old)

5 Large Eggs

1 Cup, 227 g or 8 oz Sugar

4 Cups, 940 ml or 32 fl oz Whole Milk

1 Teaspoon Vanilla Extract

1 Teaspoon Nutmeg

1 Teaspoon Cinnamon

Instructions for Preparation and Baking

Follow instructions in Recipe #1

Adapted from https://www.livewellbakeoften.com/grandmas-bread-pudding/

 

Recipe #164 — Bread Pudding Recipe #4 (Bread Pudding with Vanilla Bourbon Sauce)

Ingredients

To Make The Bread Pudding You Need The Following:

16 oz/450 g Loaf French Bread

½ Cup or 115 g Raisins

4 Large Eggs

¼ Cup, 57 g or 2 oz Sugar

2 Teaspoon Vanilla Extract

½ Cup, 113 g, 1 Stick or 4 oz Butter (melted)

½ Teaspoon Nutmeg (use a pinch if it’s freshly ground by you)

2 Cups, 475 ml Half and Half (half cream)

1 Cup, 240 ml or 8 fl oz Whole Milk

To Make The Sauce You Need The Following:

1 Large Egg

¾ Cup or 175 ml Half and Half

½ Cup, 11 3g or 4 oz Sugar

¼ Teaspoon Cinnamon

½ Teaspoon Vanilla Extract

1/8  Teaspoon Nutmeg

1 Tablespoon Jim Beam Bourbon

Instructions For Preparation and Baking

Make Ahead – Soak the raisins with warm water for about 2 hours.

(i) Follow steps 1 to 3 of instructions in Recipe #3 but omit the raisins and preheat oven to 325°F, 170°C or 3 on gas oven or 150 for fan oven.

(ii) Layer the pudding mix and the raisins thrice starting with the pudding mix. (Remember to drain the water from the raisins).

(iii) Bake for between 40 to 45 minutes or until the center is just about set and it’s golden brown.

(iv) Remove from the oven and allow to cool to room temperature. Then refrigerate to chill for a minimum of 6 to 8 hours (overnight is usually the best option).

(v) Put egg, half and half and sugar in a saucepan and mix very well. Then add the Jim Beam, vanilla, nutmeg and cinnamon. Place over low heat and simmer until the sauce thickens; stir constantly. The sauce is ready when it coats the back of a spoon and looks like a thin pudding.

(vi) Drizzle over individual slices and serve!

Adapted from https://www.youtube.com/watch?v=3yQHLbMBSf0

Recipe #165 — Bread Pudding Recipe #5 (Bread Pudding Cake)

Ingredients

300 g or 10 and ½ oz Stale Bread

500 ml or 2 1/8 Cups Whole Milk

6 Tablespoons or 78 g Sugar

1 Whole Egg

2 Tablespoon Cocoa Powder (unsweetened)

A Handful of Almonds and Hazelnuts

Instructions for Preparation and Baking

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease an 8 inch baking pan with butter and dust with bread crumbs and sugar.

(iii) Crumble the bread into a large mixing bowl. Boil the milk and pour it over the bread. Allow it to soak until it’s cool then mash with a fork.

(iv) Beat your egg into a bowl and add the sugar and then pour this into the bread mixture. Add the cocoa powder and the nuts that have been coarsely chopped. Mix everything well until properly incorporated.

(v) Spoon this mixture into the prepared baking pan and sprinkle with sugar and some grated butter.

(vi) Bake for 45minutes or until the surface is crisp while the inside is still moist. The top should spring back lightly when you tap it.

(vii) Remove from the oven and allow to cool before you remove the pudding from the pan.

Adapted from https://en.julskitchen.com/dessert/cakes-pies/bread-pudding-cake

Recipe #166 — Bread Pudding Recipe #6 (Easy Bread Pudding)

Ingredients

10 Slices Wheat Bread

½ Cup raisins

3 Large Eggs

1 and ¾ Cups,412 ml or 14 fl oz  Light Cream

¼ Cup, 42.5 g or 1.5 oz Brown Sugar

¼ Cup, 57 g or 2 oz White Sugar

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

28 g or 2 Tablespoons Butter (melted)

Instructions For Preparation and Baking

(i) Cut the bread into small pieces and bake until slightly dry. This should take about 4 minutes. Set aside to cool.

(ii) Follow instructions in Recipe #1.

Adapted from https://www.spendwithpennies.com/easy-bread-pudding/

 

Recipe #167 — Bread Pudding Recipe #7 (No- Bake Bread Pudding)

Ingredients

4 Slices Bread

4 Cups,1 liter or 32 fl oz Milk

2 Cups, 454 g or 16 oz Sugar

4 Tablespoons Flour

3 Eggs

1 Teaspoon Vanilla Extract

Instructions For Preparation

(i) Cut the bread into pieces and place in a large mixing bowl. Pour the milk over it; add the flour, sugar and vanilla. Stir it very well and leave to soak for about 10 minutes.

(ii) Break the eggs into a bowl and beat lightly and then add to the bread mixture. Stir to incorporate properly.

(iii) Next using a hand blender, grind the mixture. You can use an electric blender or mixer if you don’t have a hand blender. Do not allow the mixture to be too smooth.

(iv) Place a large non stick frying pan on low heat and sprinkle some sugar on the pan. Allow the sugar to melt and then pour in the bread mixture.

(v) Stir gently and then cover and leave to cook for 30 minutes. You can check it before the 30 minutes so that it won’t burn.

(vi) Remove from heat and leave to cool. Cut up into slices and serve!

Adapted from https://www.youtube.com/watch?v=uKfadW6JhGo

 

Recipe #168 — Bread Pudding Recipe #8 (Raisin Bread Pudding)

Ingredients

16 Slices Bread (cubed)

1 Cup Raisins

3 Cups, 24 fl oz or 705 ml Evaporated Milk

4 Large Eggs

¾ Cup (packed), 127.5 g or 4.5 oz Brown Sugar

¼Cup, ½ Stick, 57 g or 3 oz Butter (melted)

2 Teaspoons Vanilla Extract

1 Teaspoon Cinnamon

½ Teaspoon Nutmeg

Caramel Sauce (optional)

Instructions For Preparation and Baking

(i) Follow instructions in Recipe #1

(ii) Allow to Cool and Drizzle with caramel sauce if you so desire and serve.

Adapted from https://www.verybestbaking.com/recipes/28445/Raisin-Bread-Pudding

 

Recipe #169 — Bread Pudding Recipe #9 (Caribbean Rum Bread Pudding)

Ingredients 

1 Large Bread

¾ Cup, 170 g or 6 oz Sugar

5 Large Eggs

¼ Teaspoon Nutmeg

¼ Teaspoon Cinnamon

A Pinch of Salt

2 Cups, 470 ml or 16 fl oz Heavy Cream or Milk

½ Cup Dried Pineapple

½ Cup Dried Cherries

½ Cup Dried Papaya (Pawpaw)

½ Cup Dates

½ Cup Pecans

¾ Cup Raisins

¾ Cup Cashews

1 and ½ Tablespoon Vanilla

1 and ½ Tablespoon Mixed Essence (optional)

½ Cup Sherry

½ Cup Cognac (You can substitute with dark rum)

Instructions for Preparation and Baking

Make Ahead

Remove the crust of the bread, dice and allow to air dry overnight.

Dice all the dry fruits to the same size as the raisins. Place in a medium mixing bowl and soak in the cognac and sherry overnight. If you can’t do overnight, let it soak for at least three hours. Stir intermittently every 15 minutes or so to incorporate all the dry fruits into the alcohol.

On D-Day

(i) Place the eggs and sugar in a large mixing bowl and whisk until thick and smooth. Add the nutmeg, cinnamon, salt, vanilla and mixed essence. Mix well and add the milk.

(ii) Add the cubed bread and the soaked fruits and mix thoroughly( this is best done with your hands). Leave it to soak for about one hour; stir the mixture about halfway into the hour.

(iii) Chop the nuts coarsely and add to the bread mixture. Mix very well.

(iv) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven. Grease 9inch square baking pan and dust lightly with flour.

(v) Pour the mixture into the prepared baking pan and place in a deep roasting pan. Pour boiling water into the roasting pan about halfway to the baking pan.

(vi) Place this on the bottom rack of your oven and bake for 50 minutes. For those whose oven have their heating element below, you have to move your oven rack upward.

(vii) Leave to cool completely in the pan before removing the bread pudding.

Adapted from https://www.youtube.com/watch?v=OyeGE_ALACM

Recipe #170 — Bread Pudding Recipe #10

Ingredients

¼  Cup, 57 ml or 2 oz Sugar

6 Slices Bread

¼ Cup or 30 g Custard Powder

½ Cup, 118 ml or 4 fl oz Water

1 and ½ Cup, 353 ml or 12 fl oz Milk

½ Cup, 113 g or 4 oz Sugar

Instructions for Preparation

(i) Place the ¼ cup of sugar in a saucepan and caramelize (melt on low heat until sugar turns dark brown).

(ii) Remove from the heat and pour into a 6 inch round baking pan spreading evenly over the base of the pan.

(iii) Remove the crust of the bread, cut up into tiny pieces and blend in a food processor or electric blender until it’s like white sand.

(iv) In a small bowl, mix the custard powder and water and set aside.

(v) Place the milk and ½ cup of sugar in a large saucepan and cook over low heat until it comes to a boil; stir continuously. Add the custard mix and continue stirring until the mix thickens. Add the bread crumbs gradually, stirring well with each addition. When you have finished adding the bread crumbs, the mixture should look like a cake batter.

(vi) Pour this into the 6 inch baking pan tap the pan a few times on the countertop and smoothen the top of the mixture. Cover with aluminum foil.

(vii) Place a stand in a large saucepan or pot and pour in hot water. Put the baking pan on the stand and cover the pot. Cook on medium heat for 20 to 30 minutes. Remove from the heat and leave to cool to room temperature. Chill in the fridge for 2 hours.

(viii) Invert onto a serving platter and slice to serve.

Adapted from https://www.youtube.com/watch?v=YpZoIAvnkBw

 

 

Tiramisu

Recipe #171 — Tiramisu Recipe #1

Ingredients

6 Large Egg Yolks

1 Cup, 227 g or 8 oz Sugar

1 and ¼ Cup, 284 g or 10 oz Mascarpone Cheese

1 and ¾Cup, 412 ml or 14 oz Heavy Whipping Cream

2 (7 oz each) Packages Italian Ladyfingers

1 Cup, 235 ml or 8 fl oz Cold Strong Coffee or Espresso

½ Cup, 118 ml or 4 fl oz Coffee Flavored Liqueur (optional)

1 oz Unsweetened Cocoa for dusting (approximately ¼ cup)

Instructions for Preparation

(i) Place sugar and egg yolks in a saucepan and put over a pot of boiling water (use a double boiler if you have one).Cook on low heat for 10 minutes; ensure that you stir constantly. Remove it from the heat and whisk until it thickens and is lemon colored.

(ii) Allow this mixture to cool then add the mascarpone and beat until well combined.

(iii) Place the whip cream into another bowl and whisk until stiff peaks form. Fold this gently into the egg yolk mixture and set aside.

(iv) Mix the cold espresso or coffee with the coffee liquor and dip the ladyfingers into it. Do not soak the ladyfingers in the mixture; just dip them to get wet.

(v) Place the ladyfingers tightly in the base of a 9inch square baking pan. Spread half of the mixture that you set aside evenly on the layer of ladyfingers. Repeat this process twice.

(vi) Refrigerate for a minimum of 4 hours. It’s best to chill overnight.

(vii) Dust with the cocoa powder before serving

Adapted from https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/

 

Recipe #172 — Tiramisu Recipe #2

Ingredients

1 Cup, 235 ml or 8 fl oz Heavy Whipping Cream

1 Cup, 227 g or 8 oz Mascarpone Cheese

1/3 Cup,75 g or 2.7 oz Sugar

1 Teaspoon Vanilla Extract

1 Tablespoon Amaretto Liquor or Brandy (optional)

2 Cups, 45 0ml or 16 fl oz Cold (room temperature) Espresso or Strong coffee

1 Pack Ladyfingers (Savoiardi /Boudoir biscuits)

Cocoa powder for dusting the top

Instructions For Preparation

(i) Place the whipping cream, sugar and vanilla in a mixing bowl and whisk until it forms soft peaks.

(ii) Add the mascarpone cheese and the amaretto and continue to whisk until you get stiff peaks.

(iii) Mix the coffee or espresso with brandy (if you are using the brandy). Then dip the ladyfingers into the mix just enough to get wet not soaked. Arrange onto the base of an 8x 8 baking pan. Spread half of the whipped cream mixture evenly over this layer. Repeat this process twice. And finally dust the top with cocoa powder.

(iv) Refrigerate for 2 to 4 hours or overnight. The longer it stays in the fridge, the better it gets.

Adapted from https://www.biggerbolderbaking.com/easy-10-minute-tiramisu/

 

Recipe #173 — Tiramisu Recipe #3

Ingredients

½ Cup, 120 ml or 4 fl oz Espresso or Strong Coffee (at room temperature)

¼ cup, 60 ml) Dry Marsala Wine (divided)

2 Teaspoons Vanilla Extract

3 Large Egg Yolks

¼ Cup, 57 g or 2 oz Sugar (divided)

1 and ¼ Cup, 340 g or 10 oz Mascarpone Cheese

¾  cup,177 ml or 6 oz Heavy Cream

18 to 20 Savoiardi Italian Ladyfingers

1 oz or 30 g Bittersweet Chocolate or Cocoa Powder for Dusting

Instructions for Preparation

Follow the instructions in Recipe #1 with the following variations:

(i)Add 2 tablespoons of Marsala wine, vanilla extract and a tablespoon of sugar to the coffee mixture.

(ii)Add 2 tablespoons of Marsala wine with the remaining sugar to the egg yolk mixture.

(iii) Shave either the chocolate or sprinkle the cocoa powder (depending on the one you choose to use) over each layer of whipped cream mixture.

Adapted from https://www.inspiredtaste.net/23599/tiramisu-recipe/

Recipe #174 — Tiramisu Recipe #4

Ingredients

To Make The Cake You Need The Following:

8 Eggs

1 Cup, 227 g or 8 oz Sugar

1 Teaspoon Vanilla Extract

1 and 1/3 Cups, 160 g or 5.6 oz Flour

1 Teaspoon Cornstarch

1 Teaspoon Baking Powder

To Make The Tiramisu Cream You Need The Following:

4 Cups, 908 g or 32 oz Cream cheese

2 Cups, 254 g or 16 oz Mascarpone Cheese

2 and ½ Cups, 320 g Icing Sugar

¼ Cup Kahlua or Coffee Flavored Liquor

1 Cup Egg Product (this is processed eggs that’s required by law to be pasteurized)

You Need the Following To Soak The ladyfingers:

1 Cup Espresso or Strong Coffee

3 Tablespoon Kahlua or Coffee Flavored Liquor

1 Tablespoon Sugar

Instructions For Preparation

(i) Preheat your oven to 350°F, 180°C or 4 if using a gas oven and 160 for fan oven.

(ii) Grease two 10 inches round baking pan and line with baking paper and set aside.

(iii) Place 8 eggs in a mixing bowl and whip until frothy. Gradually add the sugar and vanilla while the mixer is still running.

(iv) Sift in the flour, cornstarch and baking powder and mix well. Then gently fold in the eggs and mix well.

(v) Divide the batter evenly into the prepared cake pans and bake for 30 minutes.

(vi) Remove from the oven and leave to cool on a wire rack.

(v) As your cake is cooling, place mascarpone cheese, cream cheese, powdered sugar and Kahlua or the coffee liquor of your choice in a mixing bowl. Mix very well until all the ingredients are well incorporated.

(vi) Place the egg product in another mixing bowl and beat until thick and fluffy. Add this to the cream cheese mixture mix until just blended.

(v) In another small mixing bowl, add I tablespoon of sugar, 3 tablespoons of Kahlua and the espresso or strong coffee. Mix well.

Assemble The Cake 

(i) Cut your cakes into two layers each so you have a total of four layers. Then soak each layer of cake with the espresso or coffee mixture.

(ii)Start stacking the layers of cake by placing one layer of cake, the one and a quarter cup of the cream cheese mixture and dust with cocoa powder. Repeat the process until you are done with the last layer of cream cheese mixture.

(iii) Decorate as you wish and serve.

Adapted from https://simplyhomecooked.com/tiramisu-cake/

 

Cake Recipes  #175 — Tiramisu Recipe #5

Ingredients

6 egg yolks

1 Cup, 227 g or 8 oz Sugar

1 and ¼ Cups, 284 g or 10 oz Mascarpone Cheese

1 and ¾ Cups, 412 ml or 14 fl oz Heavy Whipping Cream

1 (17.5 oz) Package Ladyfingers

1 Cup Hot Water

6 Tablespoons Espresso Powder

1 and ¼ Cups or 295 ml Kahlua

1 and ½ Tablespoons Cocoa Powder (for dusting)

Instructions For Preparation
Follow the instructions in Recipe #1 with this variation: Mix the espresso powder and the hot water then add the Kahlua to make the mixture to dip the ladyfingers.

Adapted from https://www.lifeloveandsugar.com/classic-tiramisu/

 

Pancakes

Cake Recipes #176 — Pancakes Recipe #1 (Perfect Pancakes)

Ingredients

1 and ½ Cups, 180 g or 6.3 oz Flour

2 Tablespoons Sugar

1 Teaspoon Baking Soda

2 Teaspoons Baking Powder

½ Teaspoon Salt

1 Cup, 235 ml or 8 fl oz Milk or Buttermilk

2 Large Eggs

¼ Cup, 57 g, ½ Stick or 2 oz Butter (melted)

Instructions For Preparation

(i) Sift all the dry ingredients together in a mixing bowl and add sugar. Mix well

(ii) Whisk in the wet ingredient until everything is well incorporated.

(iii) Preheat your flat griddle over medium high heat. Scoop a quarter cup of the batter onto the griddle. Leave the pancake to cook until it forms bubbles before you flip.

(i) Cook the other side until its golden brown. Serve hot with any syrup of your choice.

Adapted from https://thestayathomechef.com/pancake-recipe/#wprm-recipe-container-9363

 

Cake Recipes #177 — Pancake Recipe #2 (Good Old Fashioned Pancakes)

Ingredients

1 and ½ Cups, 180 g or 6.3 oz Flour

1 Tablespoon Sugar

3 and ½ Teaspoons Baking Powder

1 Teaspoon Salt

1 and ¼ Cups, 294 ml or 10 fl oz Milk

1 Large Egg

3 Tablespoons Butter (melted)

Instructions For Preparation

Click here to follow the instructions in Recipe #1

https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/

 

Cake Recipes #178 — Pancakes Recipe #3

Ingredients

1 Cup, 120 g or 4.2 oz Flour

2 Tablespoons Sugar

2 and ½ Teaspoon Baking Powder

½ Teaspoon Salt

1 and ¼ Cup, 294 ml or 10 oz Buttermilk

3 Tablespoon Butter (melted)

1 Large Egg

Vegetable Oil (for brushing pan)

Instructions For Preparation

Follow the instructions in Recipe #1

Adapted from https://www.goodhousekeeping.com/food-recipes/a15177/pancakes-recipe-ghk0213/

Cake Recipes #179 — Pancakes Recipe #4

Ingredients

1 and ½ Cups, 180 g or 6.3 oz Flour

3 Tablespoons Sugar

1 Tablespoon Baking Powder

¼ Teaspoon Salt

1/8 Teaspoon Nutmeg

2 Large Eggs

1 and ¼ Cups, 284 ml or 10 oz Milk

½ Teaspoon Vanilla Extract

3 Tablespoons Butter (unsalted)

Instructions For Preparation

Follow the instructions in Recipe #1

If you want to add fruits, nuts or chocolate to your pancake do so when the bubbles break the surface. Then flip with a spatula and leave to cook for only a minute more so as not to burn the add on ingredient.

Adapted from https://www.foodnetwork.com/recipes/food-network-kitchen/pancakes-recipe-1913844

 

Cake Recipes #180 — Pancake Recipe #5 (Banana Pancake)

Ingredients

2 Bananas

1 and ½ Cups, 180 g or 6.3 oz Flour

½ Cup, 118 ml or 4 fl oz Milk

½ Cup, 113 g or 4 oz Sugar

2 Eggs

1 Teaspoon Baking Powder

1 Tablespoon Oil

Instructions For Preparation

(i) Place the bananas. Sugar, milk, eggs and vanilla extract in an electric blender and blend until smooth.

(ii) In a medium mixing bowl, add the flour and baking powder and mix well then add the banana mixture. Mix until all the ingredients are well incorporated.

(iii) Click here to follow step 3 and 4 of Recipe #1

Adapted from https://www.youtube.com/watch?v=kY-d4rRPcUk

Cake Recipes #181 — Pancake Recipe #6 (Blueberry pancakes)

Ingredients

2 Cups,240 g or 8.4 oz Flour

¼ Cup, 57 g or 2 oz Sugar

½ Teaspoon Baking Soda

2 Teaspoons Baking Powder

1 Pinch of Salt

1  and ¾ Cups, 450 ml or 14 fl oz Buttermilk

¼ Cup,60 ml or 2 fl oz Vegetable Oil

2 Large Eggs

1 Teaspoon Lemon Zest (Finely Grated)

2 Cups or 250 g Fresh Blueberries

Butter, for greasing the pan

Maple syrup, for serving

Instructions For Preparation

Follow the instructions in Recipe #1 with this variation. – Drop the blueberries into the batter immediately you scoop it onto the griddle. Do not press the blueberries into the batter just let them sink in on their own.

Serve hot with the maple syrup

Adapted from https://www.youtube.com/watch?v=PYwzW6CCxJU

Cake Recipes #182 — Pancake Recipe #7 (Vegan- Banana Blueberry Pancake)

Ingredients

2 Ripe Bananas (mashed)

1 and ¼ Cups Almond Milk

3 and ½ Teaspoon Baking Powder

1 Teaspoon Salt

1 Tablespoon Sugar

3 Tablespoon Vegan Butter (melted)

1 and ½ Cups, 180 g or 6.3 oz Flour

1 and ½ Cups Blueberries

Instructions for Preparation

(i) Throw all the ingredients into a mixing bowl and mix together until well incorporated.

(ii) Follow steps 3 and 4 of Recipe #1.

(iii) Serve with maple syrup, blueberries and banana slices.

Adapted from https://www.youtube.com/watch?v=Mfo63-f4LaM

 

Cake Recipes #183 — Pancake Recipe #8 (Oatmeal Banana Pancake)

Ingredients 

2 Bananas

2 Eggs

2 Tablespoons Oatmeal

1 Teaspoon Vanilla

2 Tablespoons Vegetable Oil

Blueberries

Instructions For Preparation

(i) Mash the two bananas in a mixing bowl and add the eggs. Mix very well and add the oatmeal and vanilla. Stir well until all the ingredients are well incorporated.

(ii) Grease a wide griddle pan with oil and place on medium heat. Spoon several ice cream scoop size of the mixture into the pan until full but not too close to each other. Place the blueberries on the batter and leave to cook until golden brown then flip over and also let the other side cook till golden brown.

Serve as desired.

Adapted from https://www.youtube.com/watch?v=KnwuEt8mxR0

 

 

 

Frostings

Frosting really helps to add the “oomph” to any cake. It ties all the flavors together and gives the cake or dessert that festive and appetizing look. why do you think the phrase “the icing on the cake was coined:?

True you can just bake your cake and serve it but why be ordinary when you can add an “extra” to that?

If you noticed, majority of our recipes were without any frosting recipes. This is because there’s no one frosting that must go with a certain recipe. Although some chefs and bakers may be of a different opinion, we strongly believe that tastes evolve. People would constantly seek to experiment and try out new things. They would also seek to fuse different flavors from different climes and cultures.

That is why in this section we’ll give you just about the basic and trust that your culinary adventures would lead you to more exciting discoveries.

So sit back, relax and enjoy the ride!

Buttercream Frosting

Cake Recipes #184 –Buttercream Frosting Recipe #1 (Basic Buttercream Frosting)

Ingredients

3 Cups or 360 g Powdered/Icing Sugar

1/3 Cup, 76 g or 2.7 oz Butter

1 and ½ Teaspoons Vanilla

1 or 2 Tablespoons Milk

Instructions for Preparation

(i) Place the icing sugar and butter in a mixing bowl and beat on low speed to incorporate the sugar and butter so that you wouldn’t have a powder bath(lol).

(ii) Next mix in vanilla and one spoon of milk and beat on medium high for about 5 minutes or until light in color and fluffy. Add one more tablespoon of milk if you want a thinner consistency of frosting.

(iii) This frosting is adequate for the filling and frosting of a 9 inch two-layer cake. Remember that you can either thin out your frosting by adding a little drop of milk at a time till you get the consistency you want. You can likewise thicken your frosting by adding more icing sugar.

Adapted from https://www.bettycrocker.com/recipes/vanilla-buttercream-frosting/39107a19-be94-4571-9031-f1fc5bd1d606

 

Cake Recipes #185 — Buttercream Frosting Recipe #2

Ingredients

1 Cup, 227 g 2 Sticks or 8 oz Butter

3 Cups, 360 g 12.6 oz Powdered/Icing Sugar

1 Teaspoon Vanilla

2 Tablespoons Milk

Instructions For Preparation

(i) Start out mixing by beating the butter on medium high until it lightens in color ( this would take about 5 minutes).

(ii) Add the icing sugar gradually in ½ cup increments. Mixing each addition until well incorporated. Add the vanilla and milk then whip all the mixture until its smooth and creamy.

(iii) You can store in the fridge in a container with a tight lid.

Adapted from http://carinastewart.com/buttercream-recipe/

 

Cake Recipes #186 — Buttercream Frosting Recipe #3(Buttercream With Vegetable Shortening and Butter)

Ingredients

½ Cup,1 Stick, 113 g or 4 oz Butter

½ Cup, 113 g or 4 oz Vegetable Shortening

1 Teaspoon Clear Vanilla Extract

4 Cups Powdered/Icing Sugar (approximately 500 g)

2 to 3 Tablespoon Milk

Instructions For Preparation

(i) Place butter and shortening in a mixing bowl and beat on medium high until well combined. If you are using a stand mixer, use the paddle attachment.

(ii) Add the vanilla extract and mix well. Then lower the speed of your mix and start adding the icing sugar slowly while still mixing.

(iii) Add the milk slowly and watch till you get the consistency you want. You might not need to add all the milk. Turn your mixer to medium high and mix until smooth and fluffy.

(iv) If you’ll not use immediately, store frosting in an airtight container and store in the fridge.

Adapted from https://www.youtube.com/watch?v=NMMZMbziaTw

 

Sour Cream Frosting

Cake Recipes #187 

This recipe would yield about 2 and ½ Cups of frosting

Ingredients

1 Cup, 227 g or 8 oz Sour Cream

1/3 Cup Powdered/Icing Sugar

½ Teaspoon Vanilla Extract

1 and ½ Cups Whipped Topping

Instructions for Preparation

Combine the sour cream, icing sugar and vanilla in a mixing bowl and mix until smooth and creamy. Add the whipped topping and mix well.

Adapted from https://www.mrfood.com/Misc-Desserts/Sour-Cream-Frosting

 

Dulce De Leche 

Cake Recipe #188–Dulce De Leche  Recipe #1

This looks like caramel but it’s slightly different. It originated from Latin America and is made from sweetened milk. There are two methods of preparing this sweet confection.  We’ll share both methods with you.

Method One:

Ingredients

4 Cups, 32oz or 1lt Milk

1and ¼ Cups, 10oz or 300g Sugar

1 Teaspoon Vanilla

This recipe makes about 1 and ½ cups

Instructions For Preparation

(i) Mix sugar and milk in a saucepan with thick base and bring to boil.

(ii) Lower the heat, leave the saucepan uncovered and simmer this mixture until it caramelizes and thickens (this would take between 1 and ½ to 1 and ¾ hours). Remember to stir the mixture from time to time while it’s simmering. Also skim any foam that forms on the surface in the process.

(iii) Increase the frequency of stirring after one hour so that the milk would not burn. Remove from the heat and stir in the vanilla extract.

Method Two:

Ingredients

1 Can Sweetened Condensed Milk

Instructions 

(i) Place a kitchen towel in a small pot and put the condensed milk on top. Pour in enough water to cover the can of milk and bring to a simmer. Reduce the heat but ensure that it would keep the water simmering.

(ii) Simmer for about 2 and ½ hours but ensure that you keep adding more water.

(iii) Remove from the heat and open the can carefully. Pour out the caramelized milk and mix well( the content at the bottom of the can would be thicker than the top). After the mixture is well blended, you’ll have a semi thick pudding like consistency.

(iv) You can use this confection in many different recipes. We’ll give you one example below.

Adapted from https://www.biggerbolderbaking.com/dulce-de-leche/

 

Cake Recipe #189 — Dulce De Leche Recipe #2 (Two Ingredients Dulce De Leche Buttercream)

Ingredients

Butter

Dulce de leche (Homemade or Store bought)

Use these ingredients in ratio 1:1 (same measurement for both ingredients).There is no need for icing sugar in this recipe because of the high sugar content of the Dulce de leche.

Instructions For Preparation

(i) Place the butter into a mixing bowl and whip until it’s light and creamy. The butter should be cold but softened. The process of whipping the butter may take up to 5 minutes.

(ii) Add the Dulce de leche and whip until smooth and fluffy. At a stage in the whipping process, your mixture would appear curdled but keep on whipping. It would eventually come together. So if you end up with a curdled mixture, it means you stopped whipping too early.

Adapted from https://www.youtube.com/watch?v=dlszFG0xgUA

Chocolate Buttercream Frosting

Cake Recipes #190

Ingredients 

1 and ½  to 2 lbs or 680 g Powdered/Icing Sugar

1 and ½ Cups , 340 g, 3 Sticks or 6 oz Butter( unsalted)

½ Cup,  60 g or 2 oz Cocoa Powder

¾ Teaspoon Salt

2 Teaspoons Coffee ( optional)

1 and ½ Teaspoons Vanilla (optional)

A Splash of Heavy Whipping Cream

Instructions For Preparation

(i) Place butter in a mixing bowl and whip until light and fluffy (this should take about 5 minutes).

(ii) Turn your mixer to low speed; add salt and mix in the cocoa powder. Next mix in the icing sugar in small batches. If you choose to use the vanilla and coffee, add them now.

(iii) Add the splash of whipping cream and mix until smooth and fluffy.

Adapted from https://preppykitchen.com/chocolate-buttercream/

 

Cream Cheese Frosting

Recipe #191 — Cream Cheese Frosting Recipe #1 

Ingredients

2 Cups, 454 g, 4 Sticks or 16 oz Butter

2 Cups, 16 oz 454 g Cream Cheese (softened)

1 and ½ Teaspoon Vanilla Extract

3 Cups or 375 g Powdered/Icing Sugar

A Pinch of Salt

1 Teaspoon Cream Cheese Extract(optional)

Instructions For Preparation

(i) Place the butter in a mixing bowl and whisk on high speed until it’s smooth and creamy(this should take about 5 minutes).

(ii) Add the cream cheese and whisk for about 3 minutes to get the mixture to the same texture and color.

(iii) Add the vanilla and cream cheese extract (if you’ve chosen to use it), icing sugar and salt. Whisk on low speed until all the icing sugar is mixed into the butter mixture.

((iv) Increase to high speed and whisk for about 3 minutes or until the mixture is light and creamy.

(v) If you want a thicker consistency and fluffier frosting, add 2 more cups of icing sugar. You can also vary the flavors as you desire.

(vi) You can keep it stored in the fridge in an airtight container for up to one week. Whenever you are ready to use it, just bring it to room temperature and give it a nice whisk and you are good to go!

Adapted from https://tatyanaseverydayfood.com/recipe-items/cream-cheese-frosting/

 

Recipe #192 — Cream Cheese Frosting Recipe #2 (Strawberry Cream Cheese Frosting)

Ingredients

1 Cup Chopped Fresh Strawberries

1 Tablespoon Sugar

½ Cup, 113 g, 1 Stick or 4 oz Butter (unsalted)

1 Cup, 227 g or 8 oz Cream Cheese

1 teaspoon vanilla extract

2 and ½ Cups Powdered/Icing Sugar

Instructions For Preparation

(i) Place the strawberry, sugar and a little water in a small saucepan. Place on medium heat and cook until the strawberry reduces to about a quarter of a cup( stir every few minutes). If the mixture looks like it’s about to burn, turn the heat down to low. You may also add a little more water to prevent the strawberry from burning. At the end of about half an hour, the strawberry should look like thick jam or preserves.

(ii) Turn into a bowl and set aside to cool.

(iii) Place the cream cheese and butter in a mixing bowl and whisk until smooth and fluffy. Add vanilla and your strawberry mixture. Mix until thoroughly combined.

(i) Gradually add the icing sugar as you mix. Mix until all the ingredients are well combined and the frosting is smooth and creamy.

Adapted from https://www.dessertfortwo.com/strawberry-cream-cheese-frosting/

 

Royal Icing

Recipe #193 — Royal Icing Recipe #1

Ingredients

2 lb Powdered/Icing Sugar(approximately 7 cups)

6 Tablespoon Meringue Powder

1 Tablespoon Vanilla Extract or any flavor of your choice.

¾  Cup Water

Instructions For Preparation

Place all the ingredients in a mixing bowl and mix until smooth and glossy. Start from low speed to high.

This recipe can be stored in an airtight container at room temperature for up to three weeks.

Adapted from https://www.youtube.com/watch?v=O2fwD30KLxM

 

Recipe #194 — Royal Icing Recipe #2 (Two-Ingredient Royal Icing)

1 Egg White

500 g Icing Sugar

Instructions

Place the ingredients in a mixing bowl and starting out on low speed increase to high. Mix until its smooth and glossy.

Adapted from  https://www.youtube.com/watch?v=7a3kIrULWFc

Pudding Buttercream

Recipe #195 — Pudding Buttercream Recipe #1 (Basic Pudding Buttercream)

Ingredients

To Make The Pudding From Scratch You Need The Following:

60 g, ½ Cup or 2 oz Flour

2 Egg Yolks

900 ml or 30.4 oz Milk

1 and ½ Cup, 340 g or 12 oz Sugar

1 Cup, 227 g, 2 Sticks or 8 oz Butter

Instructions For Preparation

(i) Place all the dry ingredients for the pudding in a mixing bowl and egg yolks with a little bit of the milk. Mix very well.

(ii) Place the remaining milk in a saucepan and bring to boil. Pour in the first mixture and continue to boil. Keep stirring as you boil for two minutes and then turn the heat off.

(iii) Place a plastic wrap directly on top of the pudding to keep it from forming a film on top. If you don’t, you’ll have to skim the film off the surface of the pudding when it cools.

(iv) Place the butter in a large mixing bowl and whisk until it’s white and creamy. Slowly add the pudding as you continue whisking the butter. Mix very well until smooth and fluffy.

Remember that you can use pudding mix for this recipe. If you choose to use a mix, just follow the instructions on the box instead of steps 1 to 3.

Adapted from https://www.youtube.com/watch?v=WCSRj5KBmaA

 

Cake Recipe #196 — Pudding Buttercream Recipe #2(German buttercream frosting)

Ingredients 

1 and ½ Cups, 340 g, 3 Sticks or 12 oz Butter

½ Cup,113 g or 4 oz Sugar

½ Cup + 2 Tablespoons Milk( approximately 120 ml or 4.2 fl oz )

1 Teaspoon Cornstarch

3 Egg Yolks

½ Teaspoon Vanilla

Instructions For Preparation

(i) In a mixing bowl, cream butter until smooth

(ii) Get another mixing bowl and place ¼ cup of sugar, 2 tablespoons of the milk , egg yolks and cornstarch. Whisk it well until it is smooth then set aside.

(iii) Put the remaining milk and ¼ cup of sugar in a saucepan and place over low heat. Once the sugar dissolves, increase the heat and whisk until the mixture begins to bubble. Then remove the saucepan from the heat.

(iv) Add the hot milk and sugar mixture slowly into the egg mixture. After combining them thoroughly return the combined mixture to the saucepan and put them on heat. Cook this mixture until it is as thick as a pudding.

(v) Pour out the mixture into a bowl and cover with a plastic wrap. Leave it to come to room temperature.

(vi) When the mixture is totally cool add it gradually to the creamed butter and mix well for about three minutes. Add vanilla in the process of mixing.

Adapted from https://www.youtube.com/watch?v=tbwMb_Y3mts

 

 

Stabilized Whipped Cream

Cake Recipes #197

Ingredients

3 Cups, 700 ml or 24 fl oz Whipping Cream

1 Cup Powdered/Icing Sugar

¼ Cup + 2 Tablespoon Warm Water

3 Teaspoon Gelatin

Instructions for Preparation

(i) Place ¼ cup of warm water in a small bowl and sprinkle the gelatin into the water. Leave to sit for a while until the gelatin dissolves. By this time the gelatin would have cooled completely.

(ii) Get a large mixing bowl and pour very cold water (chilled) into the bowl. Then place another mixing bowl on top of the bowl with the water. Pour in the whipping cream and whisk. Start on low speed and increase your speed.

(iii) When soft peaks form, add the icing a little at a time. Then when the mixture is getting to stiff peak, add the cooled gelatin and whip until stiff peaks form.  You can also stop whipping the mixture just before it forms a stiff peak. Place the mixture in the fridge for one hour then bring it out and give it a good mixing.

(iv) This frosting is best used immediately.

Adapted from https://www.youtube.com/watch?v=GAqZjcHfGEs

 

Tips From Home Bakers And Experts

Like we mentioned at the beginning, this compilation is a product of cumulative years of experiences and hundreds of hours of research. So the following are some tips from both professional chefs, bakers and veteran homemakers.

Ingredients

Interpreting Ingredients

(i) Sugar is considered a wet ingredient

(ii) Except otherwise stated, all ingredients are to be at room temperature

(iii) All spices used in recipes are usually in powder form i.e. ground cinnamon .Except otherwise state;e.g  fresh ginger. 

(iv) Butter and cream cheese is often required to be softened before use. so you may need to get your butter or cream cheese out of the fridge and left at room temperature to soften or you may pop it into the microwave for one or two seconds.

(v) Unless a recipe calls for cake flour or self-raising flour, the flour stated in these recipes is regular all purpose flour.

(vi) Unless a recipe calls for a specific type of sugar, the sugar listed in these recipes is the regular granulated sugar used for baking.

(vii) The cocoa powder used in the listed chocolate cake recipes is either Dutch-processed or unsweetened. So for every recipe that lists just cocoa powder, you need the unsweetened type. If the recipe requires the Dutch-processed variant, it would be clearly stated.

Substituting Ingredients

(i) Most cake recipes require unsalted butter. So the butter in these recipes  are unsalted. However, there are a few that calls for salted butter. You would do well to follow the recipe unless you want to experiment with vegetable oil or shortening.

(ii) Baking soda reacts immediately it comes in contact with moisture and acidic ingredients. So you’ll notice that most recipes with high liquid contents call for baking soda. And you have to bake the recipe immediately. If you leave the batter to sit, it would fall when you bake it.

(iii) Baking powder on the other hand already contains acidifying agent and drying agent. This would make the baking powder to react in two phases; once you mix it with the ingredients and when the batter is in increased temperature.

This means that you have to adhere to whatever leavening agent a recipe calls for so that you’ll get the desired result.

That being said, you can experiment; you can never tell what discoveries you’ll make. You may prefer the texture you achieve with different leavening agents.

(iv) If you do not have butter milk, you can add one teaspoon lemon juice or vinegar into one cup of milk. Leave the mixture for about 5 minutes so that it would curdle and voila! You have your butter milk!

Why use some ingredients instead of another?

You’ll notice that some recipes call for one ingredient instead of another that you are familiar with. The truth is that people have experimented with those familiar ingredients and the novel ones. So they now put out different recipes so that though you bake one dessert or confection several times you can always have a different twist to each one.

Sometimes too, procedures would differ because of the effect/result that is desired.  for example; why use hot water for no cream chocolate cakes?  The hot water helps the cocoa bloom giving it a richer taste /flavor( Source )

Equipment

The basic equipment you need for most of the recipes that we have listed out are as follows:

(i) Hand or Stand Mixer

(ii) Mixing Bowls of various sizes

(iii) Measuring cups and spoons and or kitchen scale

(iv) Whisk

(v) Spatula

(vi) Baking pans (round, square, springform pans and Bundt pans). This is necessary because there are certain recipes that are particular about the baking pan to use. This is not to say that you cannot use a different baking pan from what’s stated in the recipe. However, you’ll have to know how to adjust the quantity of batter and the baking time.

Conclusion

You no longer have any excuse to endure store bought desserts (unless you enjoy them of course!). You have close to 200 recipes to try out!

The trick to becoming a veteran in the kitchen is practice, experiment, practice!  When you try something that works note it down so that you wouldn’t forget how it worked. When you try and it fails also note it down so that you won’t repeat the same mistake next time.

Most of us started out by strictly following recipes but today we can actually bake gourmet quality desserts just by eyeballing ingredients.

What are you waiting for? Let’s get baking.

Chisom Odimba

Chisom was raised in a home where something was always cooking or baking in the kitchen. She developed her love for baking and the culinary arts from an early age. Through the years she has undergone several formal and informal training on cake decoration. She obtained two certificates from The Wilton School of Cake Decorating and Confectionery Arts. Her wealth was of experience spans over 30 years of hands on training and experimentation. She is proud to say that whatever tips and advice she passes on are tested and proven. She has also inspired many to great entrepreneurial heights in the world of cake decoration.