Whats the easiest cake recipe you know?

Question

With the least amount of ingredients, but still tastes good.

Thanks

Answer 1

mix 6 egg yolks ,4 packs of cake mix and bake till done,,,there is a cake

Answer 2

Go to a grocery store and buy some cake mix that's inside the box. They already have most of the ingredients except the liquids. The cakes are very good, especially the moist ones. Quick and easy to make.

Answer 3

Buying the cake! The easiest thing I know! Okay-sorry-joking-

The easiest cake in the worldThe Guardian, Saturday November 24 2007 Article historyTo be fair, all the best-tasting cakes made from scratch are a little difficult. But as life goes, it's not one of the biggest challenges you'll face. Be accurate with measurements and temperatures, have all of your bits set up and ready in advance, and every cake recipe will be much easier. This sour cream cake is very buttery and best eaten cold. The mixture is versatile; it will happily fit into a 20cm round or 18cm square tin, or can be used for small cupcakes. I like to bake it in an ordinary 2lb loaf tin.

The quantity of batter here would normally spill over the sides, but I put a foil collar in the tin which gives it a bit of elegant height. It's a trick you can use with any tin if you need a deeper cake, or if you have more mixture in the recipe than will fit in it.

Sour cream butter cake

200g unsalted butter, softened

250g caster sugar

2 large eggs

200g sour cream

300g plain flour

3 level tsp baking powder

Butter and line the base of a 20cm round, 18cm square or 2lb loaf tin with non-stick baking parchment, held in place with a little butter.

If you are using the loaf tin, take a sheet of aluminium foil three times the length of the tin and fold the upper and lower thirds inwards. This will produce one very long narrow foil collar. Carefully bend the foil so it sits upright and tight against the inside of the loaf tin and pinch the join together so it won't unravel.

Cream the butter and sugar until light and fluffy, then add the eggs, one at a time, and beat well till combined. An electric mixer really does the best job here. Beat in the sour cream till it vanishes into the mixture, then sift the flour and baking powder together and beat this through.

Spoon the mixture into the tin, heat the oven to 180C (160C fan-assisted) and bake for 45 minutes (shallow cake) to an hour (deep loaf tin with a collar) or until a skewer inserted comes out clean.

Variations

Cinnamon swirl

Stir together 25g soft light brown sugar, 1 level tbsp cocoa and 2 level tsp cinnamon in a cup. Remove half the cake batter as soon as it's mixed, sift the cinnamon mixture in and beat it through. Dollop the plain cake mixture into the tin alternately with the cinnamon-flavoured mixture and then, using a skewer, gently swirl the mixture together. Tap the tin firmly on the work surface to knock out any air bubbles, then bake as recommended above and drizzle with lemon water icing (see Icing and topping after baking).

Caraway seed

Simply beat in 2 level tsp caraway seeds before spooning the mixture into the tin.

Mocha chocolate

Before making the cake, dissolve 3 level tbsp cocoa and 1 level tsp instant coffee in a cup with 50ml cold water. Stir into a paste, then beat this through the butter and sugar mixture before adding the eggs. Melt 100g dark chocolate and beat this in, then continue with the recipe. Bake as recommended above, and drizzle with coffee water icing (see Icing and topping after baking).

Ginger and treacle

Beat 50g treacle and 100g very finely chopped glacé ginger (drained of any syrup) with the butter and sugar before adding the eggs. Sift 4 level tsp ground ginger with the flour and baking powder, then continue with the recipe. Bake as recommended above.

Orange marmalade

Beat the finely grated zest of 3 oranges and 50g good marmalade into the butter, sugar and egg mixture. Once the cake is cold, remove it from the tin and sit it on a cake rack. Peel off the paper carefully and spoon on the orange sugar glaze (see Icing and topping after baking).

  

Answer 4

box cake mix and a can of coke it is so good!

Answer 5

Why Cheese Cake of course.

Answer 6

I would really use a box mix with the additives it calls for.  If you are looking at making something quick and easy, box mixes have stabilizers in them to make sure that your cake rises and mixes like it should.  They also count out the most important ingredients so you don't have too much of anything and have a cake that falls.

I'd get a cake that has "extra moist" on the box to make it taste best.

Good luck.

Answer 7

UMMM dunkin hines it rocks  with a can of gooey great frosting ..buy 2 cans, one to put on the cake after it cooks and one to schnacke on while I am making the cake  woo hooo

Answer 8

i buy the kind where you bake it and add the topping

http://answers.yahoo.com/question/index;...

Answer 9

EASY BREAKFAST COFFEE CAKE

1 pkg. dinner rolls (24)

1 pkg. butterscotch pudding (regular)

1 t. cinnamon

1 c. brown sugar

Combine sugar, cinnamon, and pudding and set aside. Grease bundt pan and place rolls on bottom and sprinkle sugar mixture over top. Cover with foil and let stand over night.

Bake at 350 for 30 minutes.

Answer 10

Buying one =)

Answer 11

the box powder stuff...and you just add like water and you bake!

Answer 12

Search it on google!

Answer 13

Good Eats - Episode EA1F13

http://www.foodnetwork.com/food/show_ea/...

A Cake on Every Plate

Host Alton Brown finds a challenge in his mail box: decipher a deceased family baker's famous yellow cake.

Good Eats - Episode EA1117

http://www.foodnetwork.com/food/show_ea/...

Honey, I Shrunk the Cake

Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again.



Good Eats - Episode EA1D08

http://www.foodnetwork.com/food/show_ea/...

Let them Eat Foam (Angel Food Cake)

Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.

Answer 14

Lemon Pillow Cake

1 white cake mix

1 can lemon pie filling

Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.

Frosting

1 can ready to spread lemon flavored frosting

1 tub of Cool Whip

Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.

Variation:  Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.

Answer 15

3 eggs

Self Raising flour

Butter

Sugar

Additional flavours..

So here's what you do =

weigh up three eggs for a normal sized cake.

Take that measurement and get the same amount with fine sugar , butter and self raising flour.

Proceed to cream the butter and sugar, then add eggs one at a time, beating the mixture with electric beaters. Now-if you want to add a flavour to the cake (lemon juice, cocoa, essence of some kind...), add it at this stage.

Then, when all's well and good, go on and add the flour gradually.

Beat according to preferred texture and bake in a 180 oven until done.

Happy baking!