Cake recipes

Im in the mood to make cake lol...i can cook well just dont really bake much so thought i would start doing it more often.

I found a recipe for banana coconut so want to try that soon but DH cant really eat bananas so probably shouldnt make it lol, i also wanted nutella and banana but again the whole banana thing

i want good recipes, so please share ladies im sure it will be helpful for other ladies on here too

Pineapple Upside Down Cake

INGREDIENTS:
1 (10 ounce) jar maraschino
cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice
reserved
1 (8 ounce) can crushed
pineapple, drained with juice
reserved
1 (18.25 ounce) package
yellow cake mix

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter two 9 inch round cake pans. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2. In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
5. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

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Posted by NapaValleyGirl

Pineapple Upside Down Cake

INGREDIENTS:
1 (10 ounce) jar maraschino
cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice
reserved
1 (8 ounce) can crushed
pineapple, drained with juice
reserved
1 (18.25 ounce) package
yellow cake mix

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter two 9 inch round cake pans. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2. In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
5. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

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mmmm sounds good, unfortunately pineapple, melons, honeydew, cantaloupe are the worst for dh he is extremely allergic to these things...but thank you maybe ill use it when its not for him lol

he is allergic to all fruits except strawberries, if its not fresh fruit then its not as bad but still

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Posted by Cutechef729

Do you want like a layer cake recipe or like fun cake? I have a bazillion recipes-I just need to narrow it down. I made a really great red velvet one from Paula Deen if you want it.

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Oooooooo ill take the red velvet one

this one looks yummy!



it's from williams sonoma's recipes

Ingredients:
3 1/2 cups cake flour, sifted twice
4 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
3 1/2 cups sugar
1 cup milk
2 tsp. vanilla extract
1/2 tsp. coconut extract
10 egg whites
5 Tbs. cold water
1/2 tsp. cream of tartar
1 to 1/2 tsp. light corn syrup
2 cups flaked coconut, fresh or dried
Directions:
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top. Serves 12.

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Posted by hayleyandsteve

this one looks yummy!



it's from williams sonoma's recipes

Ingredients:
3 1/2 cups cake flour, sifted twice
4 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
3 1/2 cups sugar
1 cup milk
2 tsp. vanilla extract
1/2 tsp. coconut extract
10 egg whites
5 Tbs. cold water
1/2 tsp. cream of tartar
1 to 1/2 tsp. light corn syrup
2 cups flaked coconut, fresh or dried
Directions:
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top. Serves 12.

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Coconut is my favorite thank you

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Posted by Espo22

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Posted by hayleyandsteve

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Coconut is my favorite thank you

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Let me know how it comes out, please! I've been dying to try that one.... although I'm thinking I might make cupcakes from it instead

This cake:
Grandmother Paul's Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

With this frosting:
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

The links to the recipes are here:
Cakeman Raven


Grandmother Paul's

Happy baking!

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Posted by hayleyandsteve

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Posted by Espo22

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Posted by hayleyandsteve

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Coconut is my favorite thank you

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Let me know how it comes out, please! I've been dying to try that one.... although I'm thinking I might make cupcakes from it instead

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i might wait until next week to do it bc Dh and i are going to try and make his mom's home made sauce with some pasta, dh swears he knows how to make just by seeing her doing it all the time lol so lets see how it comes out hahaha...i might make the cake the same day...ill let you know, hopefully i wont mess up lol

Mmmmmm coconut cupcakes sound great

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Posted by Cutechef729

This cake:
Grandmother Paul's Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

With this frosting:
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

The links to the recipes are here:
Cakeman Raven


Grandmother Paul's

Happy baking!

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thank you ok doesnt sound that hard, hopefully ill get these right...this is why i wanted to start baking more so i can get more used to it since i dont really bake, and making regular food and desserts is very different.

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Posted by Espo22

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Posted by Cutechef729

This cake:
Grandmother Paul's Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

With this frosting:
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

The links to the recipes are here:
Cakeman Raven


Grandmother Paul's

Happy baking!

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thank you ok doesnt sound that hard, hopefully ill get these right...this is why i wanted to start baking more so i can get more used to it since i dont really bake, and making regular food and desserts is very different.

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It's not super hard. I think I'm going to make it again for my bm but this time make cupcakes so they're easier to eat. Plus I'm really bad at frosting cakes. At culinary school we learned how to do it in like a day and I'm so terrible at it. The red coloring- I would go to Michael's or Williams-Sonoma and get food coloring pastes. You don't need quite as much and they have a nice deep dark red color. Good luck!

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Posted by MikeandJess

does it have to be a cake cake? I have a really good cheesecake recipe

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Ooooo i loooove cheesecake so thats fine

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Posted by Cutechef729

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Posted by Espo22

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Posted by Cutechef729

This cake:
Grandmother Paul's Red Velvet Cake
Recipe courtesy Paula Deen

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

With this frosting:
Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

The links to the recipes are here:
Cakeman Raven


Grandmother Paul's

Happy baking!

---

thank you ok doesnt sound that hard, hopefully ill get these right...this is why i wanted to start baking more so i can get more used to it since i dont really bake, and making regular food and desserts is very different.

---

It's not super hard. I think I'm going to make it again for my bm but this time make cupcakes so they're easier to eat. Plus I'm really bad at frosting cakes. At culinary school we learned how to do it in like a day and I'm so terrible at it. The red coloring- I would go to Michael's or Williams-Sonoma and get food coloring pastes. You don't need quite as much and they have a nice deep dark red color. Good luck!

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eh if you are making it for at home or friends who cares what it looks like as long as it tastes great who knows what ill make it look like

Thank you so much for the tip

here you go

Brownie Swirl Cheesecake

Ingredients:
-8 oz (1 Pk) Brownie Mix
-16 oz Cream Cheese (softened)
-1/2 cup sugar
-1 tsp vanilla
-2 Large Eggs
-1 cup milk chocolate chips (melted)

Directions:
-Grease bottom of 9 inch springform pan
-Prepare basic brownie mix as directed on package; pour batter evenly into springform pan
-Bake at 350 degrees for 15 minutes
-Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
-Add eggs one at a time, mixing well after each addition
-Pour over brownie layer
-Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.
-Bake at 350 degrees for 35 minutes.
-Loosen cake from rim of pan, cool before removing rim of pan.
-Chill.

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Posted by MikeandJess

here you go

Brownie Swirl Cheesecake

Ingredients:
-8 oz (1 Pk) Brownie Mix
-16 oz Cream Cheese (softened)
-1/2 cup sugar
-1 tsp vanilla
-2 Large Eggs
-1 cup milk chocolate chips (melted)

Directions:
-Grease bottom of 9 inch springform pan
-Prepare basic brownie mix as directed on package; pour batter evenly into springform pan
-Bake at 350 degrees for 15 minutes
-Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
-Add eggs one at a time, mixing well after each addition
-Pour over brownie layer
-Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.
-Bake at 350 degrees for 35 minutes.
-Loosen cake from rim of pan, cool before removing rim of pan.
-Chill.

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Posted by MikeandJess

here you go

Brownie Swirl Cheesecake

Ingredients:
-8 oz (1 Pk) Brownie Mix
-16 oz Cream Cheese (softened)
-1/2 cup sugar
-1 tsp vanilla
-2 Large Eggs
-1 cup milk chocolate chips (melted)

Directions:
-Grease bottom of 9 inch springform pan
-Prepare basic brownie mix as directed on package; pour batter evenly into springform pan
-Bake at 350 degrees for 15 minutes
-Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
-Add eggs one at a time, mixing well after each addition
-Pour over brownie layer
-Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.
-Bake at 350 degrees for 35 minutes.
-Loosen cake from rim of pan, cool before removing rim of pan.
-Chill.

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MMMMMMMMM sounds delicious-thank you