Welcome to the world of Just Making Cake, where every day is a celebration! If you need a delicious dessert that will make your family’s eyes light up, then you’ve come to the right place. Whether you’re looking for a classic pound cake or something a bit more exotic, these pages are sure to satisfy your sweet tooth. So preheat your oven and let’s get baking!

Table of Contents

What is a Cake ?

A cake is a type of dessert that is usually made with flour, sugar, eggs, and butter. It can be baked in various shapes and decorated with frosting and other edible decorations.

The origin of cake dates back to ancient Egypt, where it was eaten as a flatbread. Over time, the Egyptians began experimenting with different ingredients and eventually came up with a spongy type of cake made from honey, nuts, grains and dried fruit.

In Europe during the Middle Ages, the recipe for cake evolved to include eggs, butter and milk. These ingredients allowed bakers to create light and fluffy cakes that were often served at weddings and other special occasions.

By the 19th century, cakes had become a staple of British cuisine. New techniques such as baking powder allowed bakers to create even more elaborate cakes.

In America during the 20th century, cakes became more popular than ever as they were used in celebrations like birthdays and anniversaries. Innovations such as electric mixers created a revolution in home baking that continues today with modern appliances like stand mixers and food processors being used to make cakes at home.

Cakes are often baked and served for special occasions such as weddings, anniversaries and birthdays.

The Basics

Why Make your Own Cake ?

Cost-efficient: Homemade cakes are usually much cheaper than store-bought cakes, making them a great option for those on a budget.
Customizable: Homemade cakes can easily be customized with different flavors, decorations, and fillings to suit your taste and dietary preferences.
Healthier: Since you are in control of the ingredients used when baking a homemade cake, you can choose to use healthier ingredients such as whole wheat flour and natural sweeteners like honey or pure maple syrup instead of refined white sugar.
More satisfying: Baking a homemade cake gives you an immense sense of pride and accomplishment that you don’t get from buying a pre-made cake from the store.

How do you make a Cake ?

The basic ingredients needed to make a cake are: all-purpose flour, sugar, baking powder, baking soda, salt, butter or oil, eggs, and milk.

Just Making a Cake is a simple process that begins with gathering the ingredients and tools you will need. You will need flour, sugar, baking powder, baking soda, salt, butter or oil, eggs, milk and any other ingredients for the specific cake you are making. Once you have these items on hand, preheat the oven to the specified temperature for your recipe. Then mix together the dry ingredients and wet ingredients separately before combining them together. Grease and flour your cake pans before pouring in the batter. Bake according to recipe instructions and test for doneness before taking out of the oven. Always allow to cool completely before frosting or serving.

Basic Ingredients

Flour: A powder made from ground cereal grains, used to make bread, cakes, and other baked goods.
- Plain flour is made from wheat that has been milled to a fine, powdery consistency. It has no chemical leavening agents, such as baking powder or baking soda, and so must be combined with other ingredients to help the dough rise.
- Self-rising flour is a combination of plain flour, baking powder and salt. The baking powder acts as a leavening agent so the dough will rise without having to add any additional ingredients.
Sugar: A sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose.
Baking Powder: A leavening agent made up of a combination of baking soda, cream of tartar, and cornstarch. It releases carbon dioxide gas bubbles when added to dough or batter, causing it to rise and become light.
Baking Soda: A leavening agent that releases carbon dioxide gas when combined with an acid ingredient such as vinegar or buttermilk. It is commonly used in baking to help doughs and batters rise and become light.
Salt: A common mineral composed primarily of sodium chloride (NaCl) that is used as a seasoning or preservative in food preparation.
Butter: A solid dairy product made by churning cream until it forms a semi-solid mass of fat globules suspended in water. It is often used as a condiment or spread on breads and pastries.
Oil: Any of various liquid fats or greases derived from plants or animals, such as vegetable oil and fish oil; used for cooking or as lubricants.
Eggs: The oval-shaped reproductive body produced by female birds, most commonly chicken eggs; often eaten for breakfast or baking purposes.
Milk: A white liquid produced by mammals that contains proteins, fats, carbohydrates, vitamins and minerals; often consumed for its nutritional benefits.
Cake mix is a pre-made product used to make cakes. It often consists of dry ingredients that are mixed with eggs, butter, and water to form a batter. Cake mix makes it easier for home bakers to make cakes as it eliminates the need to measure out individual ingredients.
Vanilla: Vanilla extract is made from steeping vanilla beans in alcohol and water, while vanilla essence is made from a combination of synthetic chemicals. Vanilla extract has a much stronger flavor, whereas vanilla essence has a weaker flavor and is more often used for baking.

Budgeting

The cost of a homemade cake will depend on the size, ingredients and decorations used. Generally, a simple 9″ round cake can range from $15-$50. This includes ingredients such as butter, sugar, eggs, baking powder, cocoa powder, and flour. Additionally, energy costs to bake the cake in an oven may also be considered.

Common Measures

Teaspoon (tsp): 5 milliliters
Tablespoon (Tbsp): 15 milliliters
Cup (c): 237 milliliters (8 fl oz)
Pint (pt): 473 milliliters
Quart (qt): 946 milliliters
Gallon (gal): 3785 milliliters
Milliliter (ml): 1/1000 of a liter
Liter (l or L): 1000 milliliters
Ounce (oz): 28 grams
Pound (lb): 453 grams
Milliliter (ml): 1 gram(g)
Liter (l): 1 kilogram
Kilogram (kg): 1000 grams

Basic Cooking Utensils

Stand Mixer: A stand mixer is an electric appliance used to mix ingredients together quickly and easily.
Measuring Cups: Measuring cups are used to measure out the correct amounts of dry ingredients for a cake recipe.
Bowls: Bowls are used to combine ingredients, hold batter or icing, and to mix wet and dry ingredients together.
Spatula: A spatula is a kitchen utensil used to stir, scrape, and fold batters and mixtures during the cake-making process.
Whisk: A whisk is used to mix wet ingredients together quickly and evenly for a light, airy cake batter.
Cake Pan or Cake Tin: A cake pan is a metal or glass baking dish that comes in various sizes and shapes that can be used for baking cakes.
- Round tins are the most common, and they range in size from mini tins that are 4 inches in diameter to large ones that can be 16 inches or more in diameter.
- Square or rectangular cake tins are also available, usually ranging from 8 inches to 12 inches.
- Bundt cake tins come in a variety of sizes and shapes, with the most common being 10 to 12 inches wide.
- Loaf pans for baking cakes can be up to 8 inches long.
- Springform pans are commonly used for cheesecakes or other cakes that need to be easily removed after baking, and they usually range from 8 to 10 inches in diameter.
Parchment Paper: Parchment paper is a non-stick greaseproof paper that is placed in the bottom of the cake pan before adding the batter for easy release after baking the cake
Cooling Rack: A cooling rack is a metal frame with legs that can be placed over a baking sheet or countertop to cool cakes after they have been baked in the oven or on top of the stovetop.

Basic Actions

Bake: To cook food in an oven at usually 350°F – 450°F.
Beat: To manually mix ingredients with a spoon or electric mixer until they are light and fluffy
Divide: To separate a mixture into two or more equal parts.
Dollop: A small scoop of soft food, such as cream or mashed potatoes.
Drizzle: To pour a thin stream of liquid over something in a zigzag pattern.
Fold: To gently combine ingredients by using a spatula to cut down through the mixture and then lifting it up and over itself repeatedly.
Glaze: A thin, glossy coating added to the surface of food to add shine and flavor.
Grease: To coat the inside of a pan or baking dish with a thin layer of oil or butter to prevent sticking.
Mix: To combine two or more ingredients together using a spoon, whisk, or mixer
Knead: To work dough with your hands to make it smooth and elastic
Line: The process of covering the inside of a baking tin with parchment paper. This is done to prevent the food from sticking to the tin and make it easier to remove after it has been cooked.
Paddle: A type of kitchen utensil with a wide, flat blade used for stirring and mixing ingredients together.
Pour: To put liquid into something by letting it flow gently from one container to another.
Spread: To evenly distribute a substance over an area such as butter on bread
Sprinkle: To lightly scatter an ingredient over an area such as sugar on a cake
Stir: To combine ingredients together with a spoon or spatula in circular motions
Whisk: To quickly whip ingredients together using a whisk

The Oven

The oven is a box-like appliance used for baking or heating food. It is usually found in your kitchen. Most modern ovens use either electricity or gas to heat the air inside and cook food. There are also convection ovens, which use fans to circulate the hot air for faster and more even cooking.

The oven is a versatile appliance that can be used to bake cakes and other delicious treats. It features a temperature control knob with settings ranging from 175 to 500 degrees Fahrenheit, and has a timer that can be set for up to 60 minutes. The oven also includes an adjustable rack, so you can adjust the height of your cake in order to get the perfect bake. Additionally, it has an interior light so you can easily monitor your cake’s progress without having to open the oven door. The interior is coated with a nonstick finish making it easy to clean and maintain. Lastly, it may have a convection setting which circulates hot air around your cake for even baking results every time.

Common Oven Temperatures

100°C (212°F) – Low
150°C (302°F) – Moderate Low
200°C (392°F) – Moderate
250°C (482°F) – Moderate High
300°C (572°F) – High

How long does it take to Make and Bake a Cake?

The exact amount of time it takes to prepare a cake varies depending on the recipe and size of the cake. Generally, it can take anywhere from 30 minutes to an hour or more to prepare the Cake.

Baking depends on the type of cake you are baking and the size, but generally it takes between 30-45 minutes to bake a cake.

The Toothpick Test

This is how to use a toothpick to check your baking:

Preheat your oven to the desired temperature.
Place your baking item in the oven and bake according to the recipe instructions.
Once the baking time is up, remove the item from the oven and let it cool for a few minutes.
Insert a toothpick into the center of the item; if it comes out clean with no batter stuck to it, it’s done baking! If there is still some batter stuck on it, then put it back in the oven and check again in a few minutes or according to recipe instructions.
(Alternatively you can use a knife or a cocktail skewer).

Cooking Cakes Outdoors

Or How to cook a cake outdoors without an oven ?

Make a solar oven. You can construct a simple solar oven using a cardboard box, aluminum foil, a sheet of glass or plastic, and black paint. With the solar oven, you can bake your cake in direct sunlight for about an hour.
Use a campfire Dutch oven. A Dutch oven is basically a large iron pot with a lid that you can place over the fire to bake your cake. This method requires some preparation and careful monitoring of the fire to ensure that your cake cooks evenly.
Use an open fire. If you don’t have access to an oven or Dutch oven, you can still bake your cake over an open fire with some improvisation and creativity. You will need to construct some kind of makeshift baking dish out of foil and use sticks or stones to hold it over the flame so that it doesn’t burn or fall through the flames. This method requires careful monitoring of the heat and constant stirring of the batter for even cooking results.

Making Cakes without Processed Sugar

Making cakes without processed sugar is easy! Just use natural sweeteners like honey, maple syrup, dates or coconut sugar. You can also add natural flavors like vanilla, cinnamon and nutmeg to enhance the flavor. Here are a few tips to help you make delicious cakes without processed sugar:

Use a low-fat milk alternative like almond milk or coconut milk in place of regular milk for an added bonus of sweetness.
Use applesauce or mashed banana as an egg substitute along with baking powder to create a light and fluffy cake.
Use coconut oil or olive oil instead of butter for added health benefits and moisture.
Choose whole grain flour options like oat flour, buckwheat flour, or spelt flour instead of white flour for added nutrition.
Add dried fruits and nuts to your cake batter for extra flavor and texture.
Replace refined sugar with natural sweeteners such as honey, dates, maple syrup or coconut sugar for a healthier version of the classic cake recipe!

Lower Cholesterol Cakes

Use applesauce or mashed banana in place of some of the butter or oil in your recipe. This will reduce the amount of saturated fat in your cake.
Use unsweetened almond milk or skim milk instead of full-fat dairy milk.
Use egg whites instead of whole eggs to reduce the cholesterol content.
Use whole wheat flour instead of white flour and substitute half the amount of oil with pureed prunes or dates to add natural sweetness and texture to your cake while also reducing the fat content.
Substitute some or all of the sugar for natural sweeteners like honey, maple syrup, or agave nectar to reduce refined sugar intake and boost flavor without compromising moisture.
Instead of adding frosting made from butter, cream cheese, and other high-fat ingredients, top your cake with a light glaze made from Greek yogurt and powdered sugar or a natural fruit topping such as fresh strawberries or blueberries for added flavor and nutrition without all the fat and calories from traditional frosting recipes.

Considering Dietary Preferences, Food In-tolerances and Allergies

To make a vegan cake, you will need to substitute ingredients like eggs and butter for vegan alternatives. You can use a vegan egg replacer, like ground flaxseed mixed with water, or a vegan butter substitute such as vegetable shortening or coconut oil. You can also use non-dairy milk such as almond or coconut milk in place of cow’s milk. Finally, you may need to find speciality ingredients such as vegan chocolate chips or dairy-free cream cheese for frosting. Once you have your ingredients together, follow the directions of any cake recipe you are using and enjoy your delicious vegan creation!

If you are baking a cake for someone with food in-tolerances and allergies, it is important to be mindful of any potential allergens they may be sensitive to. Before starting, check with the person you are baking for to make sure you have a list of all ingredients they can and cannot have.

Choose an appropriate recipe that does not include any of their allergens, such as gluten-free or dairy-free cakes. Consider using alternative flours like almond flour or coconut flour, and using non-dairy ingredients like coconut milk or oat milk instead of cow’s milk. Look for recipes with natural sweeteners such as honey or maple syrup instead of white sugar, and use vegetable oils such as coconut oil or olive oil instead of butter. Finally, check labels on all ingredients for potential cross contamination with allergens.

It is also a good idea to bake in a dedicated area that has been cleared of any potential cross contamination from other foods that might contain allergens. Finally, make sure to keep the cake away from any potential allergens during storage and serving.

If someone has a nut allergy, then the best way to handle it when making a cake is to avoid using any nuts or nut-based products in the recipe. Many cake recipes call for nuts as an optional ingredient, so if that is the case, then simply omit them. If the recipe calls for nut-based products such as peanut butter or Nutella, then substitute them with other ingredients such as sunflower seed butter or chocolate spread. Additionally, it is important to be sure that all of the other ingredients used are free from nuts and nut traces. Lastly, it is important to properly clean all of the equipment used in the cake-making process to avoid any cross-contamination.

Ethically Sourcing Ingredients

Purchase ingredients from a local grocery store or farmer’s market. This will provide quality ingredients and help support your local community.
Look for organic and fair-trade certified products when possible. This will ensure that the production process was done in an ethical manner, often with fair wages and safe working conditions.
Invest in a few staple items such as flour, sugar, butter, eggs, and milk to keep on hand so you don’t have to buy them every time you bake a cake.
Reuse leftover ingredients from previous cakes to save money and prevent waste. For example, if you have half a bag of flour left over from another cake recipe you can use it for your new cake instead of buying more flour from the store.
Use natural flavors and colorings instead of artificial ones whenever possible to reduce your carbon footprint and avoid harmful chemicals.

Sourcing Ingredients for Belief and Faith

Check the ingredients list on the recipe to make sure that all of the ingredients are suitable for your dietary or Faith requirements.
Look for recipes specifically designed for faith or dietary restrictions. Many baking websites offer recipes that are tailored to certain diets or religions, such as vegan, kosher, and halal.
Consider substituting certain ingredients in a recipe to make it more suitable for your diet or beliefs. For example, if a recipe calls for butter, you could replace it with margarine or vegetable oil instead. Alternatively, you could opt to use agave nectar instead of honey when baking cakes that need sweetness.
Purchase ingredients from stores that specialize in faith-based foods and ingredients. These stores often carry special ingredients that are necessary for certain recipes and diets, such as matzo meal and almond flour.
Read the ingredients list carefully when purchasing pre-packaged or processed foods. Many of these products may contain animal by-products or other ingredients that are not suitable for certain diets or religions.

Handling Eggs

Check the eggs before buying them to make sure they are not cracked or dirty.
Refrigerate eggs as soon as possible and store them in the coldest part of the refrigerator, usually in the back of the main compartment.
Use eggs within 3-5 weeks for best quality, or follow use-by dates provided on packaging.
Keep eggs away from foods with strong odors, such as onions and garlic, to prevent absorption of those flavors into the egg.
Use a separate container to transport eggs from the store so that any dirt or bacteria is not transferred from other groceries.

If you don’t want to use Eggs, here some alternative egg-free options for baking a cake include:

Applesauce: Replace each egg with 1/4 cup of unsweetened applesauce.
Banana: Replace each egg with 1/2 mashed banana.
Yogurt: Replace each egg with 1/4 cup of plain yogurt.
Silken Tofu: Replace each egg with 1/4 cup of blended silken tofu.
Flaxseed Meal: Mix together 1 tablespoon of ground flaxseed meal and 3 tablespoons of water for every egg that needs to be replaced.
Vinegar and Baking Soda: Mix together 1 teaspoon of white vinegar and 1 teaspoon of baking soda for every egg that needs to be replaced.

Common Spices

When it comes to the spices used for cakes, there are many options. Common spices used for cakes include cinnamon, nutmeg, allspice, ginger, cloves, and cardamom.

Cinnamon is a warming spice that adds a sweet and spicy flavor to cakes.
Nutmeg adds a sweet and earthy flavor that pairs well with other spices.
Allspice is a blend of cinnamon and other spices that adds an exotic flavor to cakes.
Ginger is a warm and spicy ingredient that adds depth of flavor to cakes.
Cloves are strong and pungent, giving a subtle sweetness to cakes.
Finally, cardamom adds a sweet and floral flavor that complements other spices nicely.

Vanilla and Flavour Enhancers

Bakers typically add vanilla extract to cakes to enhance the flavor. Vanilla extract is made from the seeds of vanilla pods and contains a high concentration of flavor. Bakers may also use other forms of vanilla, such as vanilla bean paste, which contains both the seeds and the pod itself, to create a more intense flavor. Vanilla can also be used in frosting and other baked goods for a sweet, fragrant finish.
As an alrernative to vanilla your can use:

Chocolate
Lemon
Almond
Coconut
Carrot
Red Velvet
Banana
Spice (e.g., cinnamon, nutmeg, etc.)
Raspberry
Orange

Making Fondant Icing

Fondant icing, also known as rolled fondant, is a type of sugar paste made from sugar, water, gelatin or gum paste, and glycerin. It is used to decorate cakes, cupcakes and other sweet treats. Fondant can be rolled out into thin sheets and used to cover cakes in an even layer that gives a smooth and elegant finish. It can also be molded into shapes or decorations on cakes.

Making fondant icing is a relatively easy process:

First, you will need to gather the necessary ingredients: powdered sugar, water, corn syrup, glycerin, and flavored extracts (optional).
Next, combine the powdered sugar and water in a large bowl and stir until it forms a thick paste. If desired, add flavored extract to give the fondant an extra kick of flavor.
Once the paste has been mixed together, slowly add in the corn syrup and glycerin while stirring. Continue stirring until all of the ingredients have been fully incorporated into a smooth dough-like consistency.
Finally, knead the fondant on a lightly floured surface until it is soft and pliable. Once it is ready to use, you can roll it out with a rolling pin or shape it into whatever design you desire.

Making Marzipan ?

Marzipan (or Mazapán) is a confection made from almond meal, sugar, and egg whites that is often used to make decorative figures and cake decorations. It is also popularly used to make marzipan fruits, which are small candies that look like real fruit. Marzipan is often flavored with almond extract, rose water, or orange-flower water.

It is usually easier to just buy Marzipan, however if you want to make your own marzipan at home, you’ll need the following ingredients and Instructions:

Ingredients:

3 cups of almond meal
1 ½ cups of powdered sugar
2 egg whites
1 teaspoon of almond extract (optional)
Food coloring (optional)

Directions:

Preheat your oven to 300 degrees F.
In a medium bowl, combine the almond meal and powdered sugar until they are well mixed.
In a separate bowl, beat the egg whites until they form soft peaks.
Add the egg whites to the almond meal mixture and mix until a paste forms. If desired, add almond extract or food coloring at this point and mix to combine.
Place the marzipan paste onto a greased baking sheet and spread it out evenly with a spoon or spatula so that it is about ¼ inch thick.
Bake for 15 minutes or until lightly browned on top. Allow to cool completely before using or storing in an airtight container for up to 1 month (or longer in the refrigerator).

Persipan is a similar, but less expensive product, in which the almonds are replaced by apricot or peach kernels.

Sprinkles

Sprinkles are small pieces of candy or other edible decorations used to decorate cakes, cupcakes, ice cream, and other desserts. They come in a variety of shapes, sizes and colors and are often used to add an extra bit of sweetness or decoration to a treat. Common types of sprinkles include:

Nonpareils: These are the most common type of sprinkle. They are small, round and come in a variety of colors.
Jimmies: These are long, thin strands of colored sugar. They come in many colors and can be used to make stripes or other patterns on desserts.
Confetti Sprinkles: These are larger than nonpareils and come in shapes such as stars, hearts or even smiley faces.
Glitter Sprinkles: These are tiny pieces of edible glitter that can add sparkle to a treat.
Pearls: These are pearl-shaped sprinkles that come in a variety of colors and sizes.
Quins: These are larger, disk-shaped sprinkles that are often used to create a cake border.
Sanding Sugar: This is a coarse, colored sugar that can be used to add texture and sweetness.

Making your own Cake and Eating It!

.. Or Cake for One Person.

Choose a recipe that is designed for one person. There are many single-serving cake recipes available online, including mug cakes and mini cakes.
Gather all the ingredients needed for the recipe before you start to bake. Check that you have enough of each ingredient and measure them accurately to ensure a successful bake.
Preheat your oven as directed in the recipe and prepare your baking tin or dish. Grease it lightly with butter or oil, or line it with baking parchment if required.
Following the recipe instructions, mix together all of the ingredients until they are combined into a smooth batter. If you need to, use an electric hand mixer to make sure there are no lumps in your mixture.
Pour the cake batter into your prepared baking tin or dish and spread it out evenly with a spatula or spoon.
Bake the cake according to your recipe instructions and check that it is cooked through by inserting a skewer or tooth pick into its centre—if it comes out clean then the cake is ready!
When finished, leave the cake to cool in its tin for 10 minutes before transferring it onto a wire rack to cool completely before serving or storing away for later use.

Finally – Top Tips for Successful Cakes

Plan ahead: Make sure you give yourself plenty of time to bake and decorate your cake, as the process can be time consuming.
Grease and flour the cake pan: Greasing and flouring your cake pan will help to ensure that your cake comes out of the pan without sticking.
Preheat the oven: Make sure you preheat the oven before baking your cake so that it is at the right temperature when it goes in.
Use quality ingredients: Using high quality ingredients such as real butter, fresh eggs and good-quality chocolate will make a big difference in taste and texture.
Follow directions carefully: Read through all instructions before beginning to bake so that you don’t miss any important steps.
Don’t overbake: Overbaked cakes can become dry and crumbly, so be sure to check for doneness a few minutes before the recipe suggests, especially if you are baking at a higher altitude or in a convection oven.
Let cool completely before frosting: Baking cakes with lots of layers? Let each layer cool completely before frosting or layering them on top of each other; otherwise, they may slide off or collapse under the weight of other layers!
Take your time with the frosting: Frosting a cake can take time, so relax and enjoy the process. You can always refrigerate an unfrosted cake for up to 24 hours or freeze it for up to two weeks before frosting.
Make an edible centerpiece: Add a special touch to your decorated cake by making an edible centerpiece out of sugar flowers, gumpaste butterflies, or royal icing shapes.
Practice!: Before you make the cake for your special occasion, practice baking and decorating it several times so that you become comfortable with the process

Just Make Cake Recipes

The Pound Cake

Pound cake is a type of cake traditionally made with a pound each of butter, sugar, flour, and eggs. It is usually flavored with vanilla and is either baked in a loaf pan or as individual cupcakes. It has a dense, rich texture and a buttery flavor.

Ingredients:

1 pound (4 sticks) butter, room temperature
1 pound (2 cups) white sugar
6 large eggs, room temperature
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil
1 pound (4 cups) all-purpose flour
1/2 teaspoon baking powder
Pinch of salt

Instructions:

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 5 inch loaf pan.
In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and oil.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually stir the dry ingredients into the batter until blended.
Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

A Simple Cake

Ingredients

1 box of yellow cake mix
1 1/4 cups of water
3 eggs
1/3 cup of vegetable oil
1 teaspoon of vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease an 8 or 9 inch round cake pan.
In a large bowl, combine the cake mix, water, eggs, oil and vanilla extract. Beat on medium speed until fully combined and the batter is smooth, about 2 minutes.
Pour the batter into the greased cake pan and spread evenly with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting and serving. Enjoy!

The Fruit Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
2 cups white sugar
4 eggs, beaten
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped walnuts
1 cup candied cherries, halved
1/2 cup brandy or apple juice

Instructions:

Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 9×13 inch pan.
Sift together the flour, baking powder, salt, cinnamon and nutmeg; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until just combined. Fold in the raisins, walnuts and cherries. Stir in brandy or apple juice until evenly distributed throughout the batter.
Pour batter into prepared pan. Bake for 1 hour to 1 hour and 15 minutes in preheated oven, or until a toothpick inserted into center of cake comes out clean. Let cool before serving

A Birthday Cake

People have cake at birthdays as a way to celebrate the special occasion. It is a sweet treat that can be shared by everyone and enjoyed together. It also provides an opportunity for people to make a wish, blow out candles, and sing “Happy Birthday.”

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup milk
Vanilla or Chocolate Frosting of your choice

Instructions:

Preheat oven to 350°F. Grease two 9” round cake pans with butter and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Slowly add in half of the dry ingredients to the wet ingredients and mix until just combined. Then add in the milk and mix until just combined again. Finally add in the remaining dry ingredients and mix until just combined again (the batter should be thick).
Divide the batter evenly between your two prepared pans and spread out evenly with a spatula or spoon so that it reaches all sides of the pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool before frosting with your desired frosting flavor (vanilla or chocolate). Enjoy!

A Christmas Cake

The Christmas cake is a popular holiday dessert that has its roots in the Middle Ages. In early England, cakes were served during the twelve days of Christmas and during other special occasions. The cakes were made from various ingredients like dried fruits, spices, and honey. They were often shaped into a round or rectangular shape and decorated with candles, holly leaves, and other decorations. Over time, the cake evolved to become a traditional part of Christmas celebrations in many countries around the world. Today’s version of the Christmas cake usually includes dried fruits, nuts, spices, and alcohol like rum or brandy. It is often frosted with marzipan or fondant and topped with candles or other decorations.

Ingredients

2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup sour cream
1 cup dried fruit such as cranberries, cherries, dates, and/or raisins

Instructions

Preheat oven to 350°F. Grease a 9 x 13 inch cake pan with butter and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, mixing until just combined after each addition. Add vanilla and mix until incorporated.
With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add sour cream and mix until just combined; add remaining dry ingredients and mix until just combined. Fold in dried fruit with a rubber spatula or wooden spoon.
Pour batter into prepared pan and spread evenly with an offset spatula or spoon. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely before slicing and serving.

The Chocolate Cake

The chocolate cake is believed to have originated in the early 19th century, when a new method for making cocoa powder was developed. This new method allowed for the production of chocolate cakes with a unique texture and flavor. The cakes became popular in Europe and America, and over time, different variations of the recipe began to emerge. Today, chocolate cake is enjoyed all around the world in various forms, from classic layer cakes to brownies, cupcakes, and more.

Ingredients:

2 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup buttermilk or plain yogurt
2 teaspoons vanilla extract
1 cup hot coffee or hot water

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9 x 2 inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt; whisk to combine.
In a separate bowl, whisk together the eggs, oil, buttermilk (or yogurt), and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Gradually add in the hot coffee (or water) while mixing until combined.
Pour batter into prepared pans and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to cool completely on wire cooling racks before frosting.

Fairy or Cup Cake

A fairy cake is a small, round, single-layer sponge cake that is usually topped with sweet icing and decorations. It is also known as a cupcake.

Ingredients

2 large eggs
110g softened butter
110g caster sugar
2 teaspoons of vanilla essence
110g self raising flour
2 tablespoons of milk
Assorted decorations (optional)

Instructions

Preheat oven to 180 degrees C (160 fan). Grease and line a 12-hole muffin tin with paper cases.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla essence.
Sift in the flour and fold into the mixture until all ingredients are fully combined.
Stir in the milk and mix until smooth.
Divide the mixture evenly between the paper cases.
Bake in the preheated oven for 15-20 minutes, or until golden brown and a skewer inserted into the centre of a cake comes out clean.
Leave to cool in the tin for 10 minutes, then transfer onto a wire rack to cool completely.
Decorate with your choice of decorations, then serve and enjoy!

An Apple Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 cups peeled and diced apples

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
In a medium bowl, sift together the flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually stir in the dry ingredients until well blended. Fold in the apples until evenly distributed. Spread batter into prepared pan.
Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool before serving. Enjoy!

Considerations:

Start with a high-quality apple such as Granny Smith, Honeycrisp, or Braeburn.
Use melted butter to give the cake moisture and a richer flavor.
Add plenty of spices like cinnamon, nutmeg, and allspice to give the cake depth of flavor and a warm aroma.
Consider adding other ingredients such as walnuts, pecans, cranberries, or raisins for texture and flavor.
Be sure not to overmix the batter so that the cake will be light and fluffy.
Bake the cake until it is golden brown and a toothpick inserted into the center comes out clean.
To get that extra bit of sweetness, glaze the cake with a simple sugar syrup or dust it with powdered sugar before serving.

The Sponge Cake

A sponge cake is a type of cake made with eggs, flour, sugar, and butter or oil, and sometimes baking powder. It has a light texture that is made from the air beaten into the batter. Sponge cakes are often used as the base for trifles, as well as for strawberry shortcake and other desserts.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup milk, at room temperature
Cream cheese frosting (optional)

Instructions:

Preheat oven to 350°F. Grease and flour three 8 or 9 inch round cake pans. Set aside.
Sift together the flour, baking powder and salt into a medium bowl. Set aside.
In a large bowl, beat the butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scrape down the sides of the bowl as needed. Beat in the vanilla extract until combined.
With the mixer on low speed, slowly add half of the dry ingredients followed by all of the milk then finally add remaining dry ingredients until just combined being careful not to over mix it. Divide evenly among prepared cake pans and spread into an even layer using a rubber spatula or back of a spoon .
Bake for 25 – 30 minutes or until golden brown and toothpick inserted into center comes out clean . Allow cakes to cool for 10 minutes in the pans before removing onto cooling racks to cool completely before frosting .

Frost with cream cheese frosting before serving . Enjoy!

Rock Cake

Ingredients:

2 cups of self-raising flour
1/4 teaspoon of salt
1/2 cup of butter
1/2 cup of sugar
1 large egg, beaten
2 tablespoons of milk
1 teaspoon of vanilla extract
1/2 cup of dried fruit (raisins, sultanas, cranberries, etc.)

Instructions:

Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl, mix together the flour and salt. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Gradually add in the beaten egg, milk and vanilla extract until combined.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
Fold in your choice of dried fruit.
Grease a baking sheet with butter or line with parchment paper and drop spoonfuls of batter onto it to form rock cakes (the size should be about 2 inches across).
Bake for 20-25 minutes or until golden brown on top and cooked through in the center when tested with a toothpick or skewer.
Allow to cool on a wire rack before serving or storing in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Enjoy!

Galaxy Cake

The Galaxy Cake is a Space Cake without the addition of the cannabis-infused edibles. Space cakes can take on many forms, from traditional baking recipes to modern, creative recipes. Where as the Space cake has been baked with cannabis butter or oil, resulting in an edible form of marijuana, The Galaxy Cakes stimulating effects are only taste and visual appeal.

Ingredients:

1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
2 tablespoons cocoa powder
Optional: 1/4 cup sprinkles or other decorations of your choice (silver balls, stars, planets, etc.)

Instructions:

Preheat oven to 350 degrees F. Grease and flour an 8×8 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with the milk until all ingredients are blended together. Beat for 2 minutes on medium speed until smooth.
Divide the batter evenly between two bowls. To one bowl add the cocoa powder and mix well.
Alternately spoon batter into prepared pan starting with plain batter then adding chocolate batter until all of the batter is used up (should be about 4 layers). Swirl with a knife if desired for a marbled look (optional). Sprinkle optional decorations on top if using. Be Creative!
Bake for 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool completely before cutting into squares and serving!

Mud Cake

A Mud cake is a type of dessert cake that is usually made with chocolate and has a dense, moist texture. The Mud Cake should not be confused with a Mississippi Mud Pie, which is a type of dessert that originated in the American south. It consists of a crumb crust, usually made from graham cracker crumbs, a layer of chocolate pudding, a layer of coffee-flavored custard, and a topping of whipped cream or meringue. The pie is often decorated with marshmallows or walnuts.

Ingredients:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup vegetable oil
1 cup sour cream
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large bowl, combine cake mix, pudding mix, eggs, oil, sour cream and vanilla. Beat on medium speed for 2 minutes. Stir in the chocolate chips and walnuts if desired. Spread batter into prepared pan.
Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before serving. Enjoy!

The cake can be topped with ganache or frosting, such as buttercream, and may also be filled with ingredients such as nuts or fruit

A Jammy Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
1 cup of your favorite fruit jam

Instructions:

Preheat the oven to 350°F. Grease and flour an 8 x 8 inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time and beat until combined. Beat in the vanilla extract.
With the mixer on low speed, add the dry ingredients in three parts alternating with the milk in two parts; beginning and ending with the dry ingredients; mix just until combined after each addition. Do not overmix!
Pour half of the batter into prepared pan and spread evenly with a spatula. Dollop jam onto batter using spoonfuls or spread evenly using a spatula as desired (you may need to warm it up slightly in microwave if it’s too thick). Cover jam layer with remaining batter using a spoon or spatula to spread evenly over top of jam layer.
Bake for 35 – 40 minutes, or until a toothpick inserted into center of cake comes out clean; let cool completely before serving. Enjoy!

Your Mothers Cake

Ingredients:

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch baking pan.
In a medium bowl, stir together the flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time until completely incorporated. Add in the buttermilk and vanilla extract until combined. Slowly add in the dry ingredients until just blended. Do not over mix!
Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool before frosting or serving warm with whipped cream or ice cream!

Salted Caramel Cake

Salted caramel is a combination of sweet and salty flavors. It is made by combining caramel with a pinch of salt, typically sea salt. The finished product has a rich, creamy flavor and can be used in a variety of desserts and treats.

Ingredients:

Cake:

2 and 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, at room temperature
1 and 1/2 cups granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 cup buttermilk, at room temperature

Salted Caramel Frosting:

2 cups unsalted butter, softened to room temperature
5 cups powdered sugar
2 teaspoons pure vanilla extract
2 teaspoons sea salt flakes (or to taste)
6 tablespoons caramel sauce (homemade or store bought)

Instructions:

Preheat oven to 350 F degrees. Grease two 8 inch round cake pans with butter and dust with flour. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt for 20 seconds. Set aside.
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light in color and fluffy, about 3 minutes.
Add the eggs one at a time, mixing after each addition until combined. Stir in the vanilla extract until combined.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk in two additions (beginning and ending with dry ingredients). Beat each addition just until combined before adding the next one in (do not overmix!). Scrape down the sides of the bowl as needed to make sure everything is mixed together evenly.
Divide batter evenly between prepared cake pans and bake for 25 minutes or until a toothpick inserted into the center of each comes out clean or with moist crumbs attached (not wet batter). Allow cakes to cool completely before frosting them with Salted Caramel Frosting (recipe below).

Salted Caramel Frosting:

Beat butter on medium speed for about 30 seconds using a stand mixer fitted with paddle attachment or electric handheld mixer until creamy and smooth (no lumps!).
Slowly add powdered sugar one cup at a time on low speed while beating until all is incorporated into butter mixture (scrape down sides of bowl occasionally when needed).
Mix in vanilla extract and sea salt flakes – beat on low speed for about 30 seconds then increase to high speed for an additional minute or two until fully incorporated into frosting mixture (scrape down sides of bowl occasionally when needed).
Add caramel sauce – beat on low speed for about 30 seconds then increase to high speed for an additional minute or two until fully incorporated into frosting mixture (scrape down sides of bowl occasionally when needed).
Spread frosting onto cooled cakes as desired – enjoy!

Chocolate Bundt Cake

A bundt cake is a type of cake made in a special round pan with decorative ridges. It is traditionally baked in a ring-shaped form, giving it its distinctive shape. The cake is usually served dusted with confectioners’ sugar or drizzled with a glaze.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature
6 ounces semisweet chocolate, melted and cooled slightly
Chocolate glaze (optional)

Instructions:

Preheat oven to 350°F. Grease a 10 or 12 cup Bundt pan with butter or nonstick cooking spray. Dust with a little flour and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the vanilla extract and mix until combined.
With the mixer on low speed, add half of the dry ingredients to the butter mixture and mix until just combined. Add in the buttermilk and mix until just combined; scrape down sides of bowl as needed. Add remaining dry ingredients and mix until just combined; do not overmix!
With a rubber spatula, fold in melted chocolate until evenly distributed throughout batter.
Pour batter into prepared Bundt pan and spread into an even layer using an offset spatula or rubber spatula if needed (batter will be thick). Place in preheated oven and bake for 45 minutes to 1 hour or until a toothpick inserted into center of cake comes out clean (start checking for doneness at 45 minutes). Allow cake to cool in pan for 15 minutes before inverting onto wire rack to cool completely before glazing (if desired).
Once cake has cooled, prepare chocolate glaze (if desired). Drizzle glaze over cake and serve. Enjoy!

Red Velvet Cake

Red velvet cake is a classic cake made with cocoa powder, butter, sugar, eggs and red food coloring. It’s usually topped with a cream cheese or buttercream frosting and sometimes chopped nuts. Red velvet cake has a moist texture and mild chocolate flavor that has been popular for decades.

Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons cocoa powder
1 ½ cups granulated sugar
¾ cup vegetable oil
2 large eggs
2 tablespoons red food coloring
1 cup buttermilk
1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F and grease two 9 inch round cake pans with cooking spray.
In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder. Set aside.
In a large bowl, whisk together the sugar, oil and eggs until smooth and creamy. Add in the food coloring and whisk until combined. Slowly add in the buttermilk and vanilla extract while whisking continuously.
Gradually add in the dry ingredients to the wet ingredients in batches while stirring continuously until just combined (do not over mix).
Divide batter evenly between the prepared cake pans and bake for 25 minutes or until an inserted toothpick comes out clean. Allow cakes to cool completely before frosting (about 30 minutes). Enjoy!

Ice Cake

Ingredients:

1 package yellow cake mix
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple, with juice
½ cup chopped pecans (optional)

Instructions:

Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
Prepare the cake mix according to the package instructions and pour into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before continuing.
In a large bowl, beat the heavy cream until stiff peaks form; set aside.
In another large bowl, combine the condensed milk, vanilla extract and crushed pineapple with juice; mix until combined. Fold in the whipped cream and chopped pecans (optional). Spread this mixture over the cooled cake in an even layer and refrigerate for at least 4 hours before serving.

Butter Cake

Ingredients:

-1 cup (2 sticks) butter, room temperature
-2 cups sugar
-4 eggs
-2 3/4 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1 cup milk
-2 teaspoons vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder and salt; add to the creamed mixture alternately with the milk. Beat well after each addition.
Pour batter into prepared pans and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 10 minutes before turning out onto wire racks to cool completely.

Another Fruit Cake with a Topping

A fruit cake is a type of cake that is made with a variety of dried or fresh fruits, nuts, and spices. It typically has a dense texture, and is can be covered in a layer of marzipan or fondant icing. They can also be served as an accompaniment to tea or coffee. Optionally The cake can be served plain or decorated with frosting, glacé cherries, nuts, or other decorations. Fruit cakes are popular around the holidays, but can be enjoyed year-round.

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups chopped dried fruit (such as raisins, currants, apricots, dates, etc)
1/2 cup chopped walnuts or pecans (optional)
1/4 cup brandy or dark rum (optional)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch baking pan.
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir the dry ingredients into the wet mixture until just blended. Fold in the dried fruit and nuts if desired. If desired, stir in brandy or rum until evenly distributed throughout batter.
Spread batter into prepared pan and bake for 40 minutes in preheated oven or until a toothpick inserted into center of cake comes out clean. Allow cake to cool before serving.

Cake Topping

To put a layer of marzipan and fondant icing on the fruit cake:

Roll out the marzipan on a clean work surface and use a rolling pin to make it about 1/8-inch thick.
Place the marzipan onto the cake and press it down gently with your hands to ensure that it sticks to the cake.
Trim away any excess marzipan from around the edges of the cake with a sharp knife or pizza cutter.
Roll out the fondant icing on a clean work surface, again using a rolling pin to make it about 1/8-inch thick.
Place the fondant icing over the top of the marzipan-covered cake and press down gently with your hands to ensure that it sticks in place.
Smooth out any air bubbles or ridges in the fondant icing with your hands or an icing smoother tool before trimming away any excess from around the edges of the cake with a sharp knife or pizza cutter.
Decorate the cake with any extra fondant icing decorations, such as flowers or other motifs, as desired.

Candy Cake

Ingredients:

-1 box white cake mix
-3 eggs
-1/2 cup vegetable oil
-1 1/4 cups water
-3/4 cup finely chopped candy bars of your choice
-Frosting of your choice (optional)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch cake pan.
In a large bowl, combine the cake mix, eggs, oil and water. Beat at medium speed for 2 minutes. Stir in the chopped candy bars. Pour batter into the prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan before frosting, if desired.

Fisk cake

I’m going to provide a recipe for a delicious Fisk Cake that is sure to impress your guests!

FYI – Fisk is a confectionary made with a layer of nougat, covered in milk chocolate and sprinkled with hazelnut chips.

Ingredients:

2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream
3/4 cup finely chopped walnuts or pecans (optional)
1 bag (7 ounces) Fisk candy bars, chopped into small pieces (about 1 1/2 cups)

Instructions:

Preheat oven to 350°F. Grease and flour a Bundt pan. Set aside.
In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the creamed mixture until just combined. Stir in the buttermilk or sour cream until smooth and creamy. Gently fold in the walnuts or pecans (if using). Finally add in the chopped candy bars and stir to combine everything evenly throughout the batter.
Pour batter into prepared Bundt pan and bake for 45 minutes or until an inserted toothpick comes out clean when poked into center of cake. Allow cake to cool before turning it out onto serving platter or cake stand and dust with powdered sugar if desired!

Coffee Cake

Coffee is not typically used in a coffee cake because the cake itself is meant to be sweet and rich with its own flavors. The cake usually contains spices such as cinnamon, nutmeg, or allspice to give it a warm, coffee-like flavor without the actual coffee.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup granulated sugar
¼ cup softened butter
2 eggs
½ cup milk
1 teaspoon vanilla extract
½ cup sour cream

For the topping:

¼ cup softened butter
½ cup all purpose flour
¼ cup packed brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
In a medium bowl, mix together flour, baking powder, and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and vanilla extract until well blended. Stir in the flour mixture alternately with the sour cream until just blended. Spread batter into prepared pan.
To make the topping: In a small bowl, mix together softened butter, flour, brown sugar, granulated sugar and cinnamon until crumbly. Sprinkle over batter in pan.
Bake for 30 minutes in preheated oven or until a toothpick inserted into center of cake comes out clean. Allow to cool before serving

Tea Cake

Tea cakes are so named because they are small cakes that are served at tea time. Tea cakes are usually light and sweet and are traditionally served with tea or coffee. They may also be eaten as a snack or dessert.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons ground cinnamon
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, beaten
3/4 cup milk
2 teaspoons vanilla extract

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan.
In a medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon; set aside.
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time. Stir in the milk and vanilla extract until well blended. Gradually add in the dry ingredients until just incorporated.
Spread evenly into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before serving.

Carrot Cake

Carrot cake is a popular cake made from grated carrots mixed with butter, sugar, eggs, flour, baking powder and spices (usually cinnamon, nutmeg and allspice). It is often covered in cream cheese icing. Carrot cakes are often served at birthdays, holidays and other special occasions.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups granulated sugar
1 cup vegetable oil
4 large eggs, lightly beaten
3 cups grated carrots
1 (8 ounce) can crushed pineapple, with juice reserved
1/2 cup chopped walnuts (optional)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
In a medium bowl, sift together the flour, baking soda, cinnamon and nutmeg; set aside. In a separate large bowl, mix together the sugar, oil and eggs. Add the dry ingredients to the wet ingredients, stirring until combined. Stir in the carrots, pineapple and walnuts (if using). Pour into prepared pan.
Bake for 40 minutes in preheated oven, or until a toothpick inserted into center of cake comes out clean. Let cool before serving. Enjoy!

Vegan Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 1/2 cups white sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups water
1 cup vegetable oil
2 teaspoons vanilla extract

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the water, oil and vanilla; mix until well blended. Pour batter into prepared pan.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool before frosting with vegan chocolate frosting. Enjoy!

Gluten Free Chocolate Cake

Ingredients:

1¼ cups almond flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs, room temperature
½ cup honey
¼ cup melted coconut oil
1 teaspoon pure vanilla extract
½ cup boiling water

Instructions:

Preheat oven to 350°F and grease an 8 inch round cake pan.
In a large bowl, mix together the almond flour, cocoa powder, baking soda and salt.
In a separate bowl, whisk together the eggs, honey, coconut oil and vanilla extract until light and fluffy.
Pour the wet ingredients into the dry ingredients and mix until combined.
Slowly add in the boiling water and mix until a smooth batter is formed.
Pour the batter into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool before serving or frosting with your favorite icing or chocolate ganache! Enjoy!

Dairy Free Chocolate Cake

A dairy-free cake is a cake made without any dairy products, such as milk, butter, or cream. These cakes are often made with alternative ingredients like nut milks, coconut oil, and vegan margarine.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 cup sugar
1/4 cup vegetable oil
1 cup almond milk
2 teaspoons vanilla extract
1/4 cup apple cider vinegar

Instructions:

Preheat the oven to 350°F. Grease and flour a 9″ round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, whisk together the sugar and oil until combined. Add in the almond milk and vanilla extract and whisk until combined.
Slowly add in the dry ingredients to the wet mixture, stirring until just combined (do not overmix).
Add in the apple cider vinegar and stir until just combined (the batter will be thin).
Pour batter into prepared cake pan and spread evenly with a spatula or spoon. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving or frosting as desired!

Considerstions

Not having the right ingredients: Be sure to check the recipe and make sure you have all the necessary ingredients before starting to make the cake.
Not preheating the oven: Preheating the oven is an important step when baking a cake; if you don’t do it, your cake may not rise as much as it should, or may cook unevenly.
Overbeating the batter: Overbeating can cause your cake to be tough and chewy, so make sure to mix only until ingredients are just combined.
Not using enough fat: When making a diary-free cake, you need to substitute with an appropriate amount of fat such as butter or oil; if you don’t use enough, your cake will be dry and crumbly.
Opening the oven too soon: Opening the oven door during baking can let out too much heat and cause your cake to collapse or sink in certain areas.

Peace Cake

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2 tablespoons honey
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
In a medium bowl, mix together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the dry ingredients alternately with the buttermilk, mixing just until incorporated. Mix in the honey, cinnamon and ginger until well blended. Spread batter into prepared pan.
Bake for 30 to 35 minutes in preheated oven, or until a toothpick inserted into center of cake comes out clean. Allow cake to cool in pan for 10 minutes before turning out onto a wire rack to cool completely before serving. Enjoy!

Love Cake

A love cake is a type of cake that is traditionally given as a gift on special occasions such as anniversaries, birthdays or Valentine’s Day. The cake is typically decorated with a romantic message or design to express love or affection.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups granulated sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup buttermilk or sour cream
1 tablespoon strawberry jam (optional)

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch cake pan.
In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the creamed mixture alternately with the buttermilk or sour cream; beat well after each addition.
Pour batter into prepared pan. Drop spoonfuls of strawberry jam over top of batter if desired. Swirl with a knife for marbling effect if desired.
Bake for 30 to 35 minutes in preheated oven, or until cake tests done with a toothpick inserted into center of cake (jam layer should not be too gooey). Let cool before serving!
Decorate to express your Love. Enjoy Together!

Liberty Cake

A liberty cake is a type of cake that was popular in the United States during the late 18th and early 19th centuries. The original recipe is thought to have originated in France and was brought over by French immigrants. Liberty cakes were typically served at celebrations and were often decorated with symbols of patriotism, such as flags or eagles.

Ingredients:

2 ½ cups all-purpose flour
1 cup granulated brown sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, melted and cooled slightly
3 large eggs, beaten
1 teaspoon vanilla extract
¾ cup whole milk
½ cup chopped walnuts (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons freshly grated lemon zest (optional)

Instructions:

Preheat oven to 350°F. Grease and flour a 9 x 13 inch baking pan.
In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined.
In a separate bowl, combine the melted butter, eggs, vanilla extract and milk until blended. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the walnuts (if desired), poppy seeds (if desired), and lemon zest (if desired). Pour batter into prepared pan and spread evenly with a rubber spatula or spoon.
Bake in preheated oven for 25 to 30 minutes or until golden brown on top and a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely before cutting into squares to serve. Decorate with your favourite flag and Enjoy!

A Scottish Cake

Scottish cakes are traditionally made with local ingredients . They can be served plain (as in this recipe) or with a variety of toppings like cream, jam, or whisky. Many Scottish cakes are made with a special recipe that has been passed down through generations in Scotland, making them an important part of the country’s culture and history. A variant is the Oat Cake.

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons milk
3/4 cup raisins or currants or sultanas
3 tablespoons toasted almonds, chopped (optional)

Instructions:

Preheat oven to 350°F and lightly grease a round 8 inch cake pan.
Cream together the butter and sugar in a bowl until light and fluffy. Beat in the eggs one at a time, and then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk until everything is combined.
Fold in the raisins or currants and almonds (if using). Pour into prepared pan and spread evenly.
Bake for 25 minutes or until a toothpick inserted into center comes out clean. Allow to cool before serving. Enjoy!

The World Cake

Global in its outlook, local in its taste…

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons food coloring in any colors you choose to represent different countries in your world cake

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round cake pan.
In a medium bowl, mix together the flour, baking powder and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk; mix just until incorporated. Divide batter into two bowls; stir food coloring of your choice into each bowl of batter.
Spoon batters into prepared pan – first spoon one color of batter around edge of pan, then spoon second color of batter into center of pan; use a knife to swirl colors together slightly.
Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted into center of cake comes out clean. Let cool for 10 minutes before removing from pan to cool completely on wire rack.

Unicorn Cake

Unicorn cakes have grown in popularity recently due to the whimsical and magical allure of the mythical creature. The bright colors, sparkles, and rainbow designs of these cakes make them a great choice for special occasions like birthdays. Unicorn cakes are also popular because they are a fun way to express your creativity in the kitchen.

Ingredients:

1 box white cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
Assorted food coloring (pastel pink, purple, blue, and green)
1 can ready-to-spread white frosting
Sprinkles, edible glitter, and/or other decorations of your choice

Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with nonstick cooking spray.
In a large bowl, mix together cake mix, eggs, oil and water until combined. Divide the batter evenly into four separate bowls.
Add desired amounts of food coloring to each bowl and stir until color is evenly distributed throughout each bowl of batter.
Pour each colored batter into the prepared baking pan in alternating stripes (pink, purple, blue and green). Swirl gently with a butter knife to create a marbled effect.
Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Spread white frosting on top of cooled cake and decorate with sprinkles, edible glitter or other decorations of your choice to make a colorful unicorn creation! Enjoy.

Caterpillar Cake

The Caterpillar Cake is a classic British children’s cake first seen in the 1970s. It is a chocolate cake made in a long, oval shape and decorated with brightly coloured buttercream and sweets to resemble a caterpillar. The story behind the Caterpillar Cake comes from the popular children’s book, “The Very Hungry Caterpillar” by Eric Carle, which tells the story of a caterpillar who eats its way through an array of food before turning into a butterfly. The resemblance between the story and cake has made it a popular choice for birthdays and other celebrations.

Ingredients:

1 box of white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
2 cups of prepared green buttercream frosting
Green food coloring
2 cups of prepared yellow buttercream frosting
Yellow food coloring
1/2 cup semisweet chocolate chips
Green and yellow sprinkles or sugar decorations.

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan.
In a large bowl, combine cake mix, eggs, oil and water. Beat for 2 minutes. Pour the batter into the prepared pan.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before decorating.
Divide the green buttercream frosting in two bowls and color one bowl with green food coloring until desired hue is reached, set aside. Color the other bowl with yellow food coloring until desired hue is reached, set aside.
Frost the cooled cake with the green frosting and spread it evenly over the surface of the cake using an offset spatula or knife. Place in refrigerator for 15 minutes to allow frosting to set up a bit before adding decorations.
Sprinkle some chocolate chips over half of the cake, then sprinkle some green and yellow sprinkles or sugar decorations over the entire surface of the cake to create a caterpillar effect.
Using a spoon or piping bag fitted with a medium round tip, pipe yellow dots all over other half of cake (as seen in photo).
Allow caterpillar cake to chill in refrigerator until ready to serve!

Air Cake

A lighter alternative

Ingredients:

2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup buttermilk, at room temperature
2 tablespoons vegetable oil or melted coconut oil

Instructions:

Preheat oven to 350°F and grease and flour an 8 x 8 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined. Set aside.
In a separate bowl, beat together the butter and sugar until light and fluffy, about 3 minutes on medium speed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk and oil until just combined (do not over mix).
Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before serving. Enjoy!

An Oat Cake

An oat cake is a traditional snack food that is made from oats, butter, flour, sugar, and other ingredients. It has a unique flavor and texture, with a crunchy exterior and a soft center. It is often served with cheese or jam for breakfast or as an afternoon snack.

Ingredients:

1 cup all-purpose flour
1 cup rolled oats
3/4 cup light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup melted butter or vegetable oil
2 eggs, lightly beaten
3/4 cup buttermilk or plain yogurt

Instructions:

Preheat oven to 350°F and grease an 8-inch square baking pan.
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt until evenly mixed. Stir in the melted butter or oil until it’s evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the eggs and buttermilk or yogurt until combined. Pour this mixture into the dry ingredients and stir to combine everything together. The batter should be thick but not overly dry or crumbly. If it seems too dry, add a tablespoon of milk at a time until you reach the desired consistency.
Spread the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Allow to cool before slicing and serving. Enjoy!

Processed Sugar Free Cake

It is difficult to make a cake without processed or refined sugar – here is an attempt..

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup Greek yogurt
1/4 cup almond milk
2 teaspoons vanilla extract
2 tablespoons coconut oil, melted
1/4 cup honey or maple syrup, optional

Instructions:

Preheat oven to 350°F (175°C). Grease a 9 x 13 inch cake pan and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix applesauce, Greek yogurt, almond milk and vanilla extract until smooth. Add the melted coconut oil and mix until combined. (If desired add honey or maple syrup for additional sweetness)
Slowly add the dry ingredients to the wet ingredients and mix until combined and no lumps remain. Pour batter into prepared cake pan.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before serving. Enjoy!

Low-Calorie Chocolate Cake

Ingredients:

1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
3/4 cup granulated sugar substitute (such as Splenda)
3/4 cup fat free plain yogurt
3 tablespoons canola oil
2 teaspoons vanilla extract

Instructions:

Preheat oven to 350°F. Spray an 8 inch round cake pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until combined.
In a large bowl, beat the egg whites until foamy using an electric mixer on medium speed. Add the sugar substitute and continue to beat until soft peaks form. Add the yogurt, oil and vanilla extract and mix until just combined.
Slowly add the dry ingredients to the wet ingredients while mixing on low speed until just combined (do not overmix). Pour batter into prepared cake pan and spread evenly with a spatula. Place in preheated oven and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool completely before serving for best results!

Low Cholesterol Cake 1

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup canola oil
2 egg whites
2 tablespoons lemon juice
1 teaspoon grated lemon zest
3/4 cup nonfat buttermilk

Instructions:

Preheat oven to 350°F. Grease and flour an 8 x 8 inch pan. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a separate bowl, mix together the sugar, canola oil, egg whites, lemon juice and lemon zest until well combined. Add the buttermilk and mix until incorporated.
Add the dry ingredients to the wet ingredients in two batches and mix until just combined (do not overmix). Pour into prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into squares to serve.

Low Cholesterol Cake 2

Ingredients:

1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup applesauce
¼ cup canola oil
2 egg whites
1 teaspoon vanilla extract
¾ cup low fat buttermilk

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in the center and set aside.
In a separate bowl, mix together applesauce, canola oil, egg whites and vanilla extract. Pour mixture into well of dry ingredients and stir until just combined.
Pour batter into prepared pan and spread evenly with a spatula or spoon.
Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool before serving. Enjoy!

A Single Parent Cake

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup milk

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Sift together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Add the flour mixture alternately with the milk; mix well. Pour batter into prepared pan.
Bake for 30 to 35 minutes in preheated oven, or until a toothpick inserted into center of cake comes out clean. Cool before serving.

Gold Cake

Ingredients:

1 box white cake mix
3 eggs
1/3 cup vegetable oil
1 cup buttermilk
2 tablespoons vanilla extract
2 ounces gold food coloring gel
1/4 cup light corn syrup

Instructions:

Preheat oven to 350 degrees F. Grease and flour two 9 inch round pans. Set aside.
In a large bowl, combine the cake mix, eggs, oil, buttermilk and vanilla extract. Beat with a hand mixer for 2 minutes or until well combined.
Divide the batter evenly into two bowls. To one bowl add 2 ounces of gold food coloring gel and the corn syrup, stirring until fully combined. The batter should be a bright golden color when done stirring.
Pour both batters into prepared pans and bake for 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool completely before frosting them with your favorite frosting and serving!

Celebration Cake

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 cup buttermilk, at room temperature

Frosting:

3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 tablespoons milk

Decoration:

Rainbow sprinkles

Instructions:

Preheat oven to 350°F. Grease and flour two 9″ cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating until combined after each addition. Beat in the vanilla extract. With mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture in three additions, beginning and ending with the flour mixture; beat until just combined after each addition.
Divide batter evenly between prepared pans and smooth the tops with an offset spatula or spoon.
Bake for 20–25 minutes or until a tester inserted into the center of each cake comes out clean.
Allow cakes to cool in pan for 10 minutes before turning out onto wire racks to cool completely before frosting.
For frosting: In a large bowl using an electric mixer on medium speed, beat together confectioners’ sugar and butter until light and fluffy. Add milk one tablespoon at a time until desired consistency is reached; beat until frosting is smooth and creamy.
To assemble cake: Place one layer onto cake stand or serving plate. Spread 2–3 generous tablespoons of frosting over top of layer; spread evenly with an offset spatula or spoon. Top with second layer of cake; spread remaining frosting over top and sides of cake as desired (you may have some extra). Decorate with rainbow sprinkles as desired before serving. Enjoy!

SpongeBob Themed Cake

Ingredients:

1 box of yellow cake mix
3 eggs
1/3 cup of vegetable oil
1/2 cup of water
1 tub of white buttercream frosting
Food coloring: Blue, Yellow and Red
Small round cookie cutter
Spatula

Instructions:

Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9 inch round cake pan.
Mix together the cake mix, eggs, vegetable oil and water in a large bowl until everything is combined. Pour the batter into the prepared cake pan. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before moving onto the next step.
Using a small round cookie cutter, cut out several small rounds from the cooled cake. Place them on a plate or baking sheet and set aside for later use.
Divide your buttercream frosting into three separate bowls and add food coloring to each one in order to make blue, yellow and red colored frostings respectively. Using a spatula, spread some of each colored frosting on top of your larger cake (you can get creative here with swirls or other designs). Then place your smaller rounds on top of your larger one to make SpongeBob’s eyes and smile! Finish off by adding edible stars around the plate for decoration! Enjoy!

Coming Out Cake

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan butter, melted and cooled
1 cup granulated sugar
3 tablespoons ground flaxseed mixed with 6 tablespoons of water (to replace eggs)
2 teaspoons pure vanilla extract
1 cup unsweetened non dairy milk of your choice (such as almond, coconut, or soy milk)

Instructions

Preheat oven to 350°F. Grease an 8 inch round cake pan and line the bottom with parchment paper. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together melted vegan butter and sugar until combined. Add in flaxseed mixture and mix until combined. Add in vanilla extract and mix until combined.
Alternately add in the dry ingredients and non dairy milk to the wet ingredients, beginning and ending with the dry ingredients until just combined (do not overmix).
Pour batter into prepared cake pan and spread evenly with a spatula or spoon. Bake for 25 minutes or until a toothpick inserted into the center comes out clean (or with moist crumbs).
Let cool completely before frosting or decorating as desired

Technology Cake

Ingredients:

1 box of your favorite yellow or white cake mix
3 eggs
1/2 cup vegetable oil
1 3/4 cups water
1 can (16 ounces) vanilla frosting
Food coloring in blue and green
Candy decorations such as M&M’s, gumdrops, gummy worms, and sprinkles in various colors

Instructions:

Preheat the oven to 350°F. Grease and flour a 9 x 13 inch baking pan.
In a large bowl, combine the cake mix, eggs, oil and water. Beat with an electric mixer on low speed for 1 minute until blended. Increase the speed to medium and beat for 2 minutes more. Pour the batter into the prepared pan.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Divide the frosting between two bowls; color one bowl blue and one bowl green using food coloring. Spread the blue frosting over half of the cake and spread the green frosting over other half of cake so that it resembles a tech circuit board pattern when its cut into slices!
Decorate your tech cake with candy decorations as desired! Enjoy!

Apple Mac themed Cake

Ingredients:

1 box white cake mix (plus ingredients needed to prepare the mix)
1 tub white frosting
Food coloring gels: red, green, and blue
Apple mac logo template (or any other design you’d like)
Rolling pin
Knife
Cake board or platter for serving

Instructions:

Preheat your oven to the temperature indicated on the cake mix box. Grease and flour a 9×13 inch pan and set aside. Prepare the cake mix according to package instructions and pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
Meanwhile, make your fondant decorations. Divide the tub of frosting into 3 separate bowls and color each one with a different food coloring gel (red, green, and blue). Start by rolling out one of the colors on a flat surface with a rolling pin until it is about 1/8” thick. Cut out your desired shapes using either a knife or cookie cutters, if desired. Place these on a parchment paper lined baking sheet and put in the freezer for 10 minutes to harden before transferring to your cake board or platter later. Repeat this process with the remaining colors until all shapes are cut out and frozen solid.
Once your cake is cooled completely, spread an even layer of white frosting over top of it using an offset spatula or butter knife. Place your fondant decorations onto the cake in whatever design you prefer – making sure to assemble them first on wax paper so you know how it will look before transferring them onto the cake itself! Enjoy!

Friends Themed Cake

Ingredients:

1 box of cake mix (any flavor)
Eggs, oil, and water as called for on the cake mix box
1 tub of white frosting
Yellow food coloring
Red and blue gel food coloring
Assorted candy (M&M’s, liquorice strings, etc.)

Instructions:

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch pan.
Prepare cake mix according to instructions on box. Pour into prepared pan. Bake according to instructions on box. Cool completely before frosting.
In a medium bowl, mix together the white frosting and yellow food coloring until desired shade is reached. Set aside 1/3 of yellow frosting for later use.
Spread remaining yellow frosting over cooled cake and smooth with a spatula or knife until even.
Place assorted candy in a pattern across the top of the cake to resemble the Central Perk logo from the show Friends (red M&M’s for the heart shape in the center, licorice strings for lettering, etc.).
Place remaining 1/3 of yellow frosting in two separate bowls and color each one with red and blue gel food colors until desired shade is reached (for Phoebe and Rachel’s hair). 7. Using a pastry bag fitted with a small tip or spoon, pipe or drizzle Rachel & Phoebe’s hair onto cake in their respective colors above Central Perk logo on top of cake using a back-and-forth motion to create their signature hairstyles from show (Rachel’s layered cut & Phoebe’s long locks). Enjoy!

Mystery Cake

Ingredients:

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk, at room temperature
2 tablespoons freshly squeezed lemon juice

Filling:

1/2 cup seedless raspberry jam or preserves

Frosting:

2 cups powdered sugar
6 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons freshly squeezed lemon juice

Instructions:

Preheat oven to 350° F. Grease and flour two 8″ cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract.
With the mixer on low speed, add half of the dry ingredients to the butter mixture and mix until just combined. Add in the buttermilk and lemon juice and mix until combined. Add in remaining dry ingredients and mix until just combined (do not over mix).
Divide batter evenly between prepared pans and spread evenly with an offset spatula or spoon; bake for 25 minutes or until a toothpick inserted into center comes out clean. Let cool in pans for 10 minutes before turning out onto cooling racks to cool completely before frosting or filling with jam or preserves.
To make Frosting: In a medium bowl whisk together powdered sugar, melted butter and lemon juice until smooth; spread over cooled cake layers with an offset spatula or spoon; decorate as desired (optional). Enjoy!

Notes on Recipes

What is a Recipe ?

The term “Recipe” is a structural notation that includes components in addition to the list of ingredients. These include:

The Head Note: The Head note or Introduction is the first component of a recipe, the head note is the introduction to the the recipe and provides context, for example it tells the tells the story of the recipe.
The Ingredients – A list of material and their quantity that make up the recipe.
The Instruction: These can or precede or come the after ingredients list, and include preparation or directional information, such as greasing pans and preheating the oven. Other use include substitution of ingredients and alternative methods of preparation.
The Direction: Also commonly called the “Method,” this provides directions and steps for assembling and cooking the ingredients. The Instruction and Direction can be concatenated.
The Media: Optional Photographs, videos and Audio (podcasts). These components accompany recipes and have copyright protection separate from the other components of the recipe.

A Template for the Cake Baking Instructions and Directions

Preheat the oven to the desired temperature.
Gather all necessary ingredients and equipment needed for the recipe.
Prepare any ingredients that require mixing or chopping beforehand, such as butter, eggs, and so on.
If a recipe calls for melting butter or chocolate chips, melt them in a double boiler or in the microwave at medium heat in 30-second intervals.
In a large bowl, mix together all dry ingredients such as flour, sugar, baking powder, baking soda, and so on until everything is combined evenly.
In a separate bowl, mix together all wet ingredients such as egg whites, melted butter, vanilla extract or other flavorings until everything is combined evenly.
Combine the wet and dry ingredients by mixing them together until everything is just combined – do not overmix!
Grease the baking pan with butter or cooking spray and pour the batter into it evenly.
Place into pre-heated oven and bake according to instructions provided in recipe (typically 25-30 minutes).
Test with a toothpick inserted into center of cake to make sure it is done before taking out of oven; toothpick should come out clean when done cooking.
Allow cake to cool before serving or frosting if desired.
Enjoy!

Language & Terms

Mostly we have defaulted to use the US spellings in this recipe collection. The following list of alternative spelling and explanatory text for some terms which may help:

Aluminum Aluminium
Canola Oil Rapeseed Oil
Center Centre
Centerpiece Centrepiece – An object occupying a central position.
Cocktail Stick or Cocktail skewer – A short cylindrical stick, made of wood, that has
sharp point on both ends. You would probably use this instead of a toothpick in the UK for checking cake.
Caterpillar Cakes – I think this is mostly a A UK thing – Caterpillar cakes are derived from Eric Carle’s children’s picture book “The Very Hungry Caterpillar”. Caterpillar Cakes are branded a competitively sold by most UK Supermarkets. As a staple of children’s birthday parties, making your own Caterpillar Cakes is a “rite of passage” for some parents.
Color Colour
Customized Customised
Diary-Free – Some people need to avoid dairy products because their bodies can’t digest lactose or they have an intolerance or allergy to the proteins in cows’ milk: casein, albumin or whey. If you are cooking for someone who avoids dairy products, it is advisable to speak to them about their allergy or intolerance because thier symptoms range from very mild to severe.
Doneness – The condition of being cooked to the desired degree. Usually reserved for meat.
Enjoy! – This stop sequebce is used to urge someone to take pleasure in what is being offered or is about to happen. This is, of course, optional.
Favorite Favourite
Friends – Refers to the American television sitcom. The concept of the friends cake is a celebration of an alternative family lifestyle by representing young people who live unconventional domestic lives. Other Sitcoms could be used,
Flavor Flavour
Flaxseed Linseed
Gluten-Free – Gluten is a protein found in wheat, barley, rye, couscous and semolina and is present in any food or drink made from or containing these grains. A gluten-free diet doesn’t contain any foods or drinks made from gluten.
“Happy Birthday” or “Happy Birthday to You”, The combination of melody and lyrics in “Happy Birthday to You” first appeared in print in 1912. The song is currently in the public domain in the United States and the European Union.
Liter Litre
Nutella – Nutella is a brand of sweetened hazelnut cocoa spread. It was created in Italy in the 1940s and is now sold all over the world. It is used as a spread on toast, crepes, pancakes, waffles, sandwiches and other baked goods. It can also be used as an ingredient in many recipes such as cakes, cupcakes and ice cream.
Odors Odours
Overbeating Over-Beating – To beat (something, such as eggs) excessively.
Overmix Over-Mix – To mix too much.
Replacer Replacement – To take the place of especially as a substitute or successor.
Silken tofu is also known as Soft tofu.
Splenda – A global brand of sugar substitutes, usually the main ingredient is sucralose.
SpongeBob refers to “SpongeBob SquarePants” which is the Animated Yellow Sponge in the American animated comedy television series of the same name. Being a relatively easy shape to make, the purpose of the cake is to cheer up the other kids with an parody or embarrassingly poor rendition of the characters facial image for limbs for consumption during your Kids Birthday Party. Other animated characters could be used…
Toothpick – Pointed instrument (such as a slender tapering piece of wood) for removing food particles lodged between the teeth. – Yuck
Vegan – A vegan diet is one based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs. With good planning and an understanding of what makes up a healthy, balanced vegan diet, you can get all the nutrients your body needs.

Notes on the Copyright of the Recipe Collection

The origins of the ingredients of a dish and the general steps involved in making them are likely in the public domain. A Christmas Cake, for example, has no distinct original owner.

Most recipes, however, include content in addition to the list of ingredients, which make them subject to Copyright. Similar to ideas, facts and history, there isn’t copyright protection on recipes published only as a lists of ingredients. In fact we are not sure there is a way to release a formally written recipe into the public domain..

Copyright protection applies to any written text, photographs or videos accompanying that list of ingredients. The headnotes and instructions on how to combine ingredients are protected by copyright.

A collection recipes as a whole (for example a “Cookbook”, “Article” or “Blog”) is protected by copyright. Collections are protected even if the individual recipes themselves are in the public domain.

The Authors intent for this collection of recipes and the supporting material is to apply a Creative Commons license. This should allow you to share the recipes freely and others to use them for their own purposes. The details of the license are outlined in the copyright notice within this collection.

The Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA 4.0) is what the Author has assigned as the appropriate license to use for this Collection. This license allows for others to share, adapt, and build upon the work for commercial or non-commercial purposes as long as they give “appropriate credit” and distribute the resulting work under the same terms.

From a any collection of recipes (including this one) you can legally able do the following:

Make that recipe for your yourself, family or even as a caterer for a large group or the public.
Make that recipe and sell its as a finished food product.
Make media (Take a photo, or make a Video) of the finished food creation from a copy right protected recipe and share the photo on your Social Media Account or blog.
Share on your Social Media Account, blog or elsewhere on how you cooked the recipe and your thoughts about it, a summary of the recipe, and a link to it.

With reference to the concept of “appropriate credit” within Creative Commons, be mindful to link to an authorized source, such as the cookbook writer’s or publisher’s website, or to a recipe elsewhere that’s been clearly authorized.

Fostering a culture of respect for copyright and ethics in recipe writing indirectly helps you protect your own “original” recipe. If you are posting another blogger’s recipe on your site, you should get permission to do so and clearly indicate that you’re using the recipe with their permission. If your recipe is a derivative work, inspired by someone else’s published recipe or a dish you consumed in a restaurant or at a friends home, then give them the attribution..

.. That being said, as the Authors of this Collection of Recipes, have no intention of seeking royalties, or spending any of our effort in chasing “appropriate credit”…

Creative Commons license expires when the underlying copyright and similar rights expire.

This collection is provided for informational or entertainment purposes only and no recipe should be used for medical or any other advice. The authors shall not be held liable for any errors or omissions in the recipes or instructions, nor for any damages resulting from the use of such recipes. All recipes are provided “as is” without any express or implied warranties, including merchant-ability or fitness for a particular purpose.

About the Authors

The Authors (Abbi and Sara Whaite) are passionate home bakers and cake decorators. They has been baking together since late teens and loves to explore new techniques and flavors for cakes. They specializes in creating unique, custom cakes for all occasions based on traditional recipes. They are well-versed in a variety of decorating techniques and strives to learn something new with every cake they make. Your use of the recipes in this collection are sure to be the star of any special event! Just Make Cake & Enjoy!

The authors generated some of this text using assistance from AI models. The draft text, was reviewed, edited and formatted. The authors takes ultimate responsibility for the quality of the content of this collection.

K.R.