got any cake recipes?

Question

I want to make my mom a cake. I need some recipes and I cant find any good ones. I've looked on cooks.com and other websites.....

Answer 1

Devil Food Cake



1 cup Domino Granulated Sugar

¾ cup firmly packed Domino Light Brown Sugar

¼ lb. (½ cup) soft butter

3 oz. unsweetened chocolate, melted

3 egg yolks

¼ cup water

1 teaspoon vanilla extract

2 cups sifted cake flour

½ teaspoon salt

1 teaspoon baking soda

1 cup milk

3 egg whites



Cream sugars and butter. Add melted chocolate. Beat yolks; add water and extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry; fold into batter.



Turn into two greased and floured 9 inch round cake pans or one greased and floured 13x9x2 inch pan. Bake layers or loaf in moderate oven 350°F about 30-35 minutes or until cake springs back when touched lightly. Turn out on cooling rack. Yield: two 9 inch layers or one 13x9x2 loaf.



**********************************************************************



Holiday Wreath Cake



2 extra-ripe large Dole Bananas, peeled

4 eggs, room temperature

1 ½ cups sugar

1 cup vegetable oil

¼ cup Dole Pineapple Juice

1 teaspoon rum extract

3 cups flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ ground cinnamon

½ teaspoon salt

1 pkg. (8 oz.) Dole Chopped Dates

1 ½ cups Dole Chopped Almonds, roasted

1 cup Dole Raisins

Dole Sliced almonds (for garnishment)



Sugar Plum Glaze:

½ cup Dole Prunes

¼ cup Dole Pineapple Juice

1 cup powdered sugar



• Puree bananas in blender (1 ¼ cups).

• In large mixing bowl, beat eggs. Beat in sugar and oil.

• Beat in bananas, pineapple juice and rum extract.

• Combine dry ingredients. Beat into banana mixture. Stir in dates, chopped almonds and raisins

• Turn batter into greased 10 inch bundt pan. Bake in 325°F oven 65 to 75 minutes until pick inserted in center comes out clean. Cool 20 minutes then gently loosen with a spatula and turn out onto wire rack.

• Cool completely. Spread with glaze.

• Garnish top of cake with sliced almonds. Serves 16.



Sugar Plum Glaze:

Process all ingredients in food processor until smooth.



**********************************************************************



Butter Almond Cake with Blueberry Sauce



1 ½ cups sugar

¾ cup melted butter

2 eggs

1 tsp. almond extract

1 ½ tsps. vanilla

¼ tsp. salt

1 ½ cups flour

3 tbls. sliced almonds for topping

1 tbl. Sugar for topping

Blueberry Sauce, recipe follows



• Preheat oven to 350 degrees.

• Grease and flour 9 inch round cake pan.

• In bowl, whisk sugar and melted butter together. Beat in eggs.

• Stir in almond and vanilla extracts

• Add in salt and flour. Mix well.

• Spread batter in prepared pan. Sprinkle almonds and sugar over the top.

• Bake for 30-35 minutes or until lightly browned. Cool slightly. Carefully run a knife around edges to loosen and turn out onto rack. Invert onto serving dish. Cut into thin slices and op with Blueberry Sauce, if desired.



Blueberry Sauce



3 tbls. butter

1 ½ tbls. cornstarch

2/3 cup sugar

1/8 tsp. nutmeg

Pinch of salt

½ cup water

2 to 3 cups fresh blueberries, rinsed and drained well

Juice of 1 small lemon



• In medium sauce pan, add butter and cornstarch. Add sugar, nutmeg, salt, and water. Stir constantly until well combined.

• Add 1 to 1 ½ cups of blueberries. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Sauce will get translucent. At that point, remove from heat.

• Add fresh lemon juice and remainder o fresh berries. Stir and serve over cake, pan cakes or ice cream.



**********************************************************************



Milky Way Candy Bar Cake



6 Milky Way candy bars

1 stick butter

2 sticks butter

2 cups sugar

4 eggs, well beaten

2 ½ cups flour

1 ¼ tsps. Baking soda

1 ¼ cups buttermilk

1 tsp. vanilla extract

1 cup chopped pecans



Melt candy bars and 1 stick butter in double boiler and let cool.



Cream 2 sticks and sugar. Add eggs and Milky Way and butter mixture.



Sift flour and soda. Add to Milky Way mixture and alternately with butter milk. Add vanilla and nuts.



Bake in three 9 inch pans at 250 degrees for about 1 hour, or until a pat on top bounce back a little. (The original recipe called for baking at 325 degrees or about 45-60 minutes but Crump finds that the heave batter rises better at a slower oven temperature.)



Icing:

2 ½ cups sugar

1 cup pet milk

1 stick butter

1 cup marshmallow cream

1 (6 oz.) pkg. chocolate chips

1 cup chopped pecans



Cook sugar and milk to softball stage (when a drop is dropped in cold water and softball forms). Remove from heat, add butter, marshmallow cream and chocolate chips. Stir until all have melted.



Add pecans and spread on cake.



*********************************************************************



Hershey Sour Cream Chocolate Cake



3 blocks (3 oz.) Hershey Baking Chocolate

½ cup butter or margarine

1 cup boiling water

2 cups light brown sugar, packed

2 cups all purpose flour

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

½ cup dairy sour cream

1 tsp. vanilla



Combine baking chocolate, butter or margarine and boiling water in a small bowl; stir until chocolate and butter or margarine is melted. Thoroughly combine brown sugar, flour, baking soda and salt in large mixer bowl. Gradually add chocolate mixture, beating until thoroughly combined. Blend eggs, sour cream and vanilla; beat one minute at medium speed. Pour into a greased and flour 13x9x2 inch pan. Bake at 35-40 minutes. Cool and frost.



*********************************************************************



Warm Chocolate Cupcakes with Molten Centers and Cinnamon Crème Anglaise



Basic Chocolate Ganache, chilled at least 1 hour, recipe follows

Cinnamon Crème Anglaise, recipe follows

Vegetable oil spray, for misting pans

All-purpose flour for dustin pans

1 (18.25 oz.) pkg. plain devil’s food cake mix

1 cup water

½ cup vegetable oil

3 large eggs

1 tsp. pure vanilla extract

½ tsp ground cinnamon

¼ cup confectioners’ sugar, for dusting



Prepare the Basic Chocolate Ganache, cover it with plastic wrap and place it in the refrigerator to chill. Prepare the Cinnamon Crème Anglaise, cover it with plastic wrap placed right on the surface and place it in the refrigerator to chill.



Place a rack in the cent o the oven and preheat the oven to 400 degrees. Lightly mist 24 cupcake cups with vegetable oil spry and dust them with flour. Shake out the excess flour. Set the pans aside.



Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium to and blend 1 ½ to 2 minutes more, scraping down the sides again if needed. The batter should look well combined and thickened. Scoop 1/3 cup batter into each cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes.) Drop a heaping teaspoonful of ganache onto the top of the batter in each cup. Place the pans in the oven.



Bake until the cake bakes up around the ganache, the tops are domed and the cupcakes spring back when lightly pressed with your finger, 12 to 14 minutes. Remove pans from oven and place on wire racks for 1 minute. Run a dinner knife around the edges of the cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with our fingertips. Place on dessert plates, sift confections’ sugar over the top, spoon crème anglaise around each cupcake and serve warm.

Note: Store these cupcakes in a cake saver or under glass dome, at room temperature or up to 1 day. To reheat so the centers are molten again, place the cupcakes on a microwave safe plate and cover wit paper towels. Heat on high power for 10 seconds, carefully remove and serve. You will most likely prepare these cupcakes or company. Make the ganache the day before, cover. With plastic wrap and chill.



Basic Chocolate Ganache

Makes 2 cups, enough to frost 24 cupcakes (2 ½ inch size). The complex flavor and rich, creamy texture of chocolate ganache makes many people think that it is difficult to make. But it is absolutely the easiest frosting there is, with just two ingredients-semisweet chocolate and heavy cream-and possibly an additional flavoring, but fine one on its own. What I have learned about making ganache is this: It is best prepared in a stainless steel bowl; semisweet chocolate chips work perfectly; you need to make sure the cream heats long enough to be really hot; you must continue to stir until all the chocolate has melted; and it helps if you allow time for the ganache to rest, uncovered on the kitchen counter for about an hour before using. It will thicken up a bit to a spreadable consistency. For a stiffer ganache, cover the bowl with plastic wrap and chill it for an hour or two to use in Warm Chocolate Cupcakes with Molton Centers.



¾ cup heavy (whipping cream)

8 ozs. (1 1/3 cups) semisweet chocolate chips

1 tbl. Liqueur of your choice or 1 tsp. pure vanilla extract (optional)



Place cream in a small heavy saucepan over medium heat. Bring it to a boil, stirring. Meanwhile, place the chocolate chips in a large stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur or vanilla, if desired. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it thickens into a spreadable consistency.



Use to frost or fill cupcakes.



Cinnamon Crème Anglaise

Makes 2 cups, enough to spoon alongside 24 warm cupcakes (2 ½ inch size) When the cupcake is elegant and warm, like Warm Chocolate Cupcakes with Molten Centers,

Answer 2

Carrot Cake 2C all purpose flour 2C sugar 2 tsp baking soda 2 tsp cinnamon (or maybe a bit more; be generous) 1 tsp salt 1.25C vegetable oil 4 eggs 1 standard size bag of carrots (1lb?), grated cream cheese frosting, to taste Preheat the over to 350 degrees. Prepare pans for baking (oil and flour, or baking cups). Personally, I usually make cupcakes -- one pan of 24 mini muffins and 6-12 full size muffins. Using three loaf pans is another good alternative; the recipe I started from recommends a bundt pan. Sift all dry ingredients together. Mix in the oil and then the eggs, one at a time. (I use my stand mixer, but this is not totally necessary.) Finally, mix in the carrots. (I shred them in the food processor.) Pour into pans and bake. My cupcakes normally take about 30 minutes. Loaf pans -- closer to 40. With a bundt pan, an hour is recommended. The toothpick test will tell you when they're done. Cream Cheese Frosting 1/4 cup butter 1 package (8 ounces) cream cheese, room temperature 1 pound confectioners' sugar, sifted 2 teaspoons vanilla extract Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.

Answer 3

A great cake that has a really awesome texture is a pineapple whip cream cake. Use a yellow cake mix and follow the directions on the box, but substitue water for the pineapple juice in one large can of crushed pineapple. After mixing all the ingredients add the crushed pineapple. Put in two round pans, when the first cake is done, place it on a plate and poke holes in the top with a toothpick. With a mixture of brown sugar and melted butter pour in the holes. When cake is completely cool cover in whip cream. Place second layer of cake on top, let cool and cover in whip cream. Put cake in the fridge so it sets and enjoy!!

Its really a great cake and it has wonderful flavor.

Answer 4

I have a very easy coffee cake that I make when I don't want to do anything elaborate.



2 cup self rising flour

3/4 Cup sugar

1Tsp cinnamon

1/4 Cup butter

1 Cup milk

2 eggs

1 tsp vanilla



Topping

1/2 cup flour

1/2 Tsp cinnamon

1/2 sugar

1/2 cup butter





combine flour ,sugar ,and Cinnamon cut in butter...add milk, eggs.& Vanilla...stir until smooth and pour into 8 inch pan



in a small bowl combine flour ,sugar.cut in butter and sprinkle on top of cake batter.

cook for 30 mins @350

Answer 5

Try looking up the recipe for a red velvet cake.

Answer 6

if she likes lemon then u cant go wrong with a lemon cake. its delicious and easy to make. all u need is like some lemon cake mix and i think u have to add that lemon pudding mix stuff. i dont know the exact recipie...sorry. but red velvet cake is really good 2.

Answer 7

You can go on google search up cake and there you go many websites but if you have one specific cake get the name and search it up on google.ca I am a cook my self:)

Answer 8

Try Paula Deen website!!!! She is terrifficccccc!!



Good Luck

Answer 9

Try Paula Deen website!!!! She is terrifficccccc!!



Good Luck

Answer 10

Go to the grocery store and buy a box mix. They are VERY good. You can also pick up a container of icing. Also very good.

Answer 11

Lol, I can't cook well at all, but here is some websites that might help



Food.AOL.com

joyofbaking.com/cakes.html

cookrecipies.com/category/cake.html



Hope these helped you out!

Answer 12

Sure!

1. Go to What a Bagel!

2.Buy a cake

3. Give it to your mom



Hope I helped! (lmao:P)

Answer 13

http://allrecipes.com/Search/Recipes.aspx?WithTerm=Cake+Recipes



I think you might find some on that site. Hope you find what you're looking for : )

Answer 14

paula

Answer 15

here are a few different cake recipes that I have on hand. Hopefully one of these catched your eyes!!



Buttery Yellow Cirtus Cake:

3/4 cup butter

6 egg yolks or 3 whole eggs

2-2/3 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1-2/3 cups sugar

1 cup milk

2 tsp. finely shredded lemon or lime peel

1 tsp. finely shredded orange peel

2 Tbsp. lemon or lime juice

2 Tbsp. orange juice

1 recipe Lemony Whipped Cream Frosting



Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.



2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.



3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.



4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.



5. Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading.



Banana Split Cake:

3/4 cup butter

3 eggs

1 cup sugar

1 small ripe banana, mashed (1/3 cup)

1/3 cup dairy sour cream

1/3 cup milk

1 tsp. vanilla

2-1/4 cups all-purpose flour

1-1/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup strawberry jam

2 drops red food coloring (optional)

2 1-oz. squares semisweet chocolate, melted and cooled

3/4 to 1 cup strawberry jam or preserves

Strawberry Ice Cream (optional)



Directions

Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.



In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.



In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.



Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down.



Chocolaty Harvest Fruit Cake:

1 8-ounce carton dairy sour cream

1 cup water

2/3 cup canola oil

2 cups granulated sugar

2 eggs

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

3/4 tsp. freshly ground black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. ground nutmeg

1/8 tsp. ground cloves

8 ounces semisweet chocolate, finely chopped

1 cup whipping cream

1 recipe Harvest Fruit*

2/3 cup caramel-flavored ice cream topping



Directions

1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.



2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.



3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.



4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.



5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.



6. Harvest Fruit: Thinly slice 1 unpeeled pear lengthwise and 1 cooking apple horizontally. In medium saucepan combine 2 cups apple juice and 1 cup sugar; bring to boiling over medium-high heat. Add sliced fruit and 1/3 cup dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature





Upside Down Berry Cornmeal Cake:

2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries

1 1/3 cups all-purpose flour

1/2 cup yellow cornmeal

1 Tbsp. finely snipped fresh basil

2 tsp. baking powder

1/4 tsp. salt

2 eggs, lightly beaten

1/2 cup sugar

2/3 cup milk

1/3 cup canola oil

Fresh Basil and/or mint (optional)



Directions

1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.



2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.



3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, basil and mint.





Marble Cake with Chocolate Frosting:

ingredients

CAKE

3 cups sifted all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup whole milk, at room temperature

2 teaspoons pure vanilla extract

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

4 ounces extra-bittersweet chocolate, melted and cooled slightly



FROSTING

2 sticks unsalted butter, softened

1 large egg yolk

1 pound confectioners’ sugar

1/2 cup plus 2 tablespoons heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

4 ounces extra-bittersweet chocolate, finely chopped



directions

Make the cake: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line them with parchment paper; butter and flour the paper, shaking off the excess. In a medium bowl, mix the flour, baking powder and salt. In a cup, mix the milk with the vanilla extract.

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the granulated sugar and beat until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Beat in the dry ingredients in 3 batches, alternating with the milk mixture.

Transfer 2 cups of the batter to a small bowl. Scrape the remaining cake batter into the prepared cake pans. Stir the melted chocolate into the reserved batter; dollop the batter over the plain batter and swirl it in with a butter knife.

Bake the cakes in the lower third of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in the pans for 15 minutes. Run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes right side up and let cool completely.

Meanwhile, make the frosting: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the confectioners’ sugar at low speed. Beat in 6 tablespoons of the cream, the vanilla and the salt, then beat at medium-high speed until fluffy, about 3 minutes.

In a small saucepan, bring the remaining 1/4 cup of heavy cream to a boil. Remove from the heat, add the chopped chocolate and let stand until the chocolate is melted, about 3 minutes. Whisk until smooth, then transfer to a small bowl and let cool. Beat the chocolate into the frosting.

Spread 1 cup of the frosting over a cake layer and top with the second cake layer; frost the top and side. Let stand for 1 hour before serving.





White Butter Cake:

1 3/4 cups (175 grams) sifted cake flour



2 teaspoons baking powder



1/4 teaspoon salt



1/2 cup (113 grams) unsalted butter, at room temperature



1 cup (200 grams) granulated white sugar, divided



2 large eggs, separated



1 teaspoon pure vanilla extract



1/2 cup (120 ml) milk



1/8 teaspoon cream of tartar



Filling:



1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam



Cream Cheese Frosting:



1/2 cup (113 grams) unsalted butter, room temperature



1 - 8 ounce (227 grams) cream cheese, room temperature



2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted



zest of 1 lemon or orange



1 teaspoon pure vanilla extract



Fresh Berries



Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.



Directions:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan wit