Does anyone have any good cake recipes?

Question

My boyfriend turns 22 on the 25th and I wanted to bake him a really good, unique cake. Preferably not just a plain old vanilla or chocolate cake, something different. Does anyone have any recipes they'd be willing to share? Thanks in advance!

Answer 1

Here are a few cake recipes we LOVE

OREO CAKE

INGREDIENTS...........

1 (20 ounce) package chocolate sandwich cookies

1/2 cup butter

1 (16 ounce) container frozen whipped topping, thawed

2 (8 ounce) packages cream cheese

1 cup confectioners' sugar

2 cups milk

1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS

Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.

Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.

Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

This is a really good chocolate fudge cake....

CHOCOLATE FUDGE CAKE

INGREDIENTS.......

1 cup buttermilk

2 teaspoons baking soda

2 cups white sugar

2 eggs

3 tablespoons unsweetened cocoa powder

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

2 cups all-purpose flour

1 cup white sugar

1/2 cup unsweetened cocoa powder

1/4 cup milk

1/4 cup butter

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, combine the buttermilk and baking soda. Set aside in a warm place.

In a large bowl, mix together 2 cups sugar, eggs, 3 tablespoons cocoa powder, oil and 2 teaspoons vanilla until blended. Stir in the boiling water, then gradually beat in the flour. Stir in the buttermilk mixture.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Fudge Icing: In a saucepan, combine 1 cup sugar, 1/2 cup cocoa powder, milk, butter and 1 teaspoon vanilla extract. Bring to a boil, and cook for 1 minute. Remove from heat. Using an electric mixer, beat icing for 3 minutes, or until it thickens to spreading consistency. Pour over completely cooled cake.

This one is really good if you like chocolate and cherries....

CHOCOLATE CHERRY CAKE

INGREDIENTS..........

2 1/8 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

3 eggs

1 cup milk

1/2 cup vegetable oil

1 tablespoon vanilla extract

2 (20 ounce) cans pitted sour cherries

1 cup white sugar

1/4 cup cornstarch

1 teaspoon vanilla extract

3 cups heavy whipping cream

1/3 cup confectioners' sugar

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.

In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.

Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.

Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.

Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.

With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Good Eating.......    :)

Answer 2

Carrot and Pineapple Cake

For the cake:

2 cups granulated sugar

1 1/3 cups vegetable oil

3 extra-large eggs, room temp

1 tsp pure vanilla extract

2½ cups plus 1 Tbsp. all-purpose flour, divided

2 tsp ground cinnamon

2 tsp baking soda

1½ tsp kosher salt

1 cup raisins

1 cup chopped walnuts

1 pound carrots, grated

½ cup diced fresh pineapple

For the frosting:

3/4 pound cream cheese, at room temperature

½ pound unsalted butter, at room temperature

1 tsp pure vanilla extract

1 pound confectioners' sugar, sifted

For the decoration:

½ cup diced fresh pineapple

Preheat the oven to 350ºF. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

--Ina Garten, “Barefoot Contessa At Home” cookbook

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Tennessee Banana-Black Walnut Cake with Caramel Frosting

Cake:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup solid vegetable shortening

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1/4 cup buttermilk

1 teaspoon pure vanilla extract

1 cup chopped black walnuts*

Frosting:

1/2 cup (1 stick) butter, softened

1 cup packed dark brown sugar

1/3 cup heavy cream, plus more as necessary

1 tablespoon pure vanilla extract

1 (16-ounce) box confectioners’ sugar

2 cups finely chopped black walnuts, for garnish (optional)*

Preheat oven to 350º F. Grease and flour 2 (9”) cake pans.

For the cake: In a medium bowl, stir together flour and baking soda; set aside. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes. Add eggs 1 at a time, mixing well after each addition. Mix in mashed bananas, buttermilk, and vanilla. Add flour mixture, mix until just combined. Stir in black walnuts.

Pour into prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans on a cooling rack for 10 minutes. Remove from pans and cool completely.

Meanwhile, prepare frosting. Melt butter in small saucepan. Add brown sugar and 1/3 cup cream. Cook over medium-low heat until the sugar is dissolved, about 2 minutes. Remove from heat and add vanilla. Transfer to a large bowl.

Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Sandwich 2 layers of cake with frosting. Frost the outside of the cake. Press chopped black walnuts on the sides of the cake, if desired.

--Paula Dean

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HUMMINGBIRD CAKE

TIME: Prep: 40 min. Bake: 25 min. + cooling

• 3 cups all-purpose flour

• 2 cups sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3 eggs

• 2 cups mashed ripe bananas

• 1-1/2 cups vegetable oil

• 1 can (8 ounces) unsweetened crushed pineapple, undrained

• 1-1/2 teaspoons vanilla extract

• 1 cup chopped walnuts

•

• PINEAPPLE FROSTING:

• 1/4 cup shortening

• 2 tablespoons butter, softened

• 1 teaspoon grated lemon peel

• 1/4 teaspoon salt

• 6 cups confectioners' sugar

• 1/2 cup unsweetened pineapple juice

• 2 teaspoons half-and-half cream

• Chopped walnuts, optional  

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.

    Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.

--Taste of Home

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Luscious Orange Cake & Orange Mellow Cream

cake:

3/4c miracle whip

1 yellow cake mix

1 envelope dream whip topping

3/4c orange juice

3 eggs

orange mellow cream:

1 (8oz) soft crean cheese

1 (7oz) marshmellow cream

1/2c sour cream

2T orange flavored liqueur

Cake: Combine all ingredients. Pour into greased and floured bundt pan. Bake at 350 degrees for 35-40 minutes. Let stand 10 minutes before removing from pan. Cool.

Cream: Combine cream cheese and marshmellow cream. Blend in sour cream and liqueur. Makes 2 cups

Serve the cream on the side. You can place a small bowl in the middle of the cake to serve the cream. Also, slice and orange horizontally and hollow it out and place it in the middle of the cake.

Answer 3

This is kinda involved, but so worth it!



Almond Scented White Cake

Ingredients:

2 cups unbleached all-purpose flour

1 Tbs. baking powder

1/2 tsp. salt

12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

2 tsp. vanilla extract

1 tsp. almond extract

1 cup milk

5 egg whites, at room temperature

3/4 cup raspberry preserves, melted

Raspberries (optional)

1 1/4 cups sliced almonds, lightly toasted and cooled

For the cream cheese frosting:

1 lb. cream cheese, at room temperature

6 Tbs. (3/4 stick) unsalted butter, at room temperature

1 1/4 cups confectioners’ sugar

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

Directions:

Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour 2 round cake pans each 9 inches in diameter and 1 1/2 inches deep.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.

Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners’ sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.

Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread 1/2 cup of the frosting over the top, then drizzle on 1/4 cup of the melted preserves. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer and again repeat with the same amounts of frosting and preserves. Top with the fourth cake layer, cut side down.

Spread the remaining frosting over the top and sides. Ring the top with raspberries, if using, and press the toasted almonds onto the sides.

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving. Makes one 9-inch cake; serves 10 to 12.

Or maybe a more simple recipe

Cherry Almond Cake

Ingredients:

1 cup whole blanched almonds

1 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. sea salt

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar, plus 1 tsp. for sprinkling

3 eggs, at room temperature

1/4 tsp. almond extract

1/2 tsp. vanilla extract

1 lb. fresh cherries, pitted

Confectioners’ sugar, for dusting

Directions:

Preheat oven to 350F. Butter a 9-inch springform pan and line bottom with parchment. Flour sides.

In a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a bowl and reserve. Add flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a bowl.

In a food processor, cream butter with 3/4 cup granulated sugar. Add eggs one at a time, blending each one fully. Add almond and vanilla extracts.

Add half of flour mixture and pulse to blend. Add remaining flour mixture. Pulse until smooth. Scrape into prepared pan and place cherries on top in a single layer.

Mix reserved almonds with 1 teaspoon granulated sugar and sprinkle around edge of cake. Bake until a tester inserted in center comes out clean, about 45 minutes.

Let cool in pan for 10 minutes. Unmold and let cool completely on a wire rack. Transfer to a cake plate. Dust edge with confectioners’ sugar. Serves 8.

Answer 4

PEACH BRANDY CAKE

1 can peach pie filling

1 pkg. yellow cake mix

3 eggs

1/4 c. plain or peach brandy

1/4 c. oil

powdered sugar

Mix all ingredients (except powdered sugar) on mixer until very well blended.  Put into greased & floured bundt pan.  Bake at 350 for 1 hour.  Cool in pan 10 min; invert onto platter.  Dust with powdered sugar......  You could also make a glaze of 2 c. powdered sugar, gradually whisking in brandy 1 TB at a time, until it's smooth, spreading consistency - and drizzle all over the cake......  VERY MOIST and yummy!

Answer 5

GERMAN CHOCOLATE CAKE

This special chocolate cake made with buttermilk and topped with a decadent cooked frosting is the ultimate dessert.   

Preparation time: 25 min   Baking time: 33 min  

Yield: 12 servings

Frosting Ingredients:

3    eggs

1 1/2    cups firmly packed brown sugar

3/4    cup LAND O LAKES® Half & Half

1/2    cup LAND O LAKES® Butter

1 1/2    cups flaked coconut

1    cup chopped pecans

2    teaspoons vanilla

Cake Ingredients:

1    (4-ounce) package German's Sweet Baking Chocolate

1/2    cup water

1 1/2    cups all-purpose flour

1    teaspoon baking soda

1/2    teaspoon salt

1    cup sugar

1/2    cup LAND O LAKES® Butter, softened

2    eggs

1    teaspoon vanilla

1    cup buttermilk**

Slightly beat 3 eggs in 2-quart saucepan with wire whisk. Stir in brown sugar, half & half and 1/2 cup butter. Cook over medium heat, stirring constantly, until thickened and bubbly (10 to 15 minutes). Remove from heat. Stir in coconut, pecans and 2 teaspoons vanilla. Cool completely (at least one hour).

Meanwhile, heat oven to 350°F. Combine chocolate and water in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted (6 to 7 minutes); cool 10 minutes.

Meanwhile, grease and lightly flour two (9x1 1/2-inch) round baking pans; set aside.

Combine flour, baking soda and salt in medium bowl; set aside.

Beat sugar and 1/2 cup butter on medium speed in large bowl until creamy. Add 2 eggs and 1 teaspoon vanilla; beat until well mixed. Add chocolate mixture; beat until well mixed. Add flour mixture and buttermilk alternately to chocolate mixture, beating well after each addition, until well mixed. Pour batter into prepared pans.

Bake for 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans. Cool completely.

Spread frosting over top of each cake; stack layers. Frost side of cake, if desired.

**Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup.

TIP: This cake can also be baked in a greased 13x9-inch baking pan. Bake for 33 to 40 minutes or until toothpick inserted in center comes out clean.

Answer 6

A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows.

Ingredients:

2 cups self-rising flour

2 cups sugar

3 tablespoons cocoa

1 cup Coca-Cola

1 cup butter

1 1/2 cups miniature marshmallows

2 eggs, beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

.

Frosting:

1/2 cup butter

1 tablespoon cocoa

6 tablespoons Coca-Cola

1 box confectioner's sugar, (1pound)

1/2 cup chopped pecans

Preparation:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.

Serves about 16.

Answer 7

Here is a very easy, VERY CHOCOLATEY, flourless chocolate cake. It's a little different than most since you reserve some batter to use as a mousse on top and sprinkle it with chocolate jimmies so it looks really nice.

Chocolate Mousse Cake

3/4 cup butter cut in pieces

6 oz unsweetened chocolate

4 eggs separated

2 egg yolks

3/4 cup sugar

1 tsp vanilla

3 tablespoons chocolate sprinkles

Preheat oven to 350. Grease an 8 inch springform pan.

In small saucepan over low heat, stir butter and chocolate until melted and smooth. Set aside. In medium bowl, beat all egg yolks slightly. Add sugar gradually, beating until thick and pale colored. Gradually stir in chocolate mixture and vanilla. Beat egg whites until stiff, but not dry. Stir half of whites into chocolate to loosen. Fold in remaing whites. Measure 3/4 cup mousse and set aside. Pour remaining mousse into prepared pan and bake 35-40 minutes or until clean in center (top will look cracked). Cool on rack 5 minutes, loosen edges, release. Cool completely. Spread top with reserved mousse and sprinkle with sprinkles. Serve immediately or refrigerate.