Category: 1. Cakes

Ingredients

• 200g unsalted butter, softened, plus extra for the tins
• 200g vanilla or golden caster sugar
• 4 eggs
• 2 tsp vanilla bean paste or extract
• 200g self-raising flour
• ½ tsp baking powder

BUTTERCREAM

• 250g unsalted butter, softened
• 500g icing sugar, sifted
• 2 tsp vanilla extract

Method

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of two 20cm loose-based sandwich cake tins with baking paper.
2. Beat the butter and vanilla sugar with an electric whisk for 5 minutes until pale and fluffy. Add the eggs, one at a time, whisking in between, then fold in the vanilla, flour and baking powder, along with a pinch of salt. Divide between the tins and bake for 20-25 minutes or until risen and lightly golden – they should spring back when gently pressed. Cool in the tins for 10 minutes, then transfer to a cooling rack and leave to cool completely.
3. To make the buttercream, mash the butter with half the icing sugar in a bowl until it forms a paste, then add the remaining icing sugar and beat with an electric whisk until very pale and airy. Whisk in the vanilla and add 1 tbsp of just-boiled water to loosen, if needed.
4. Sandwich together the cooled cakes with a quarter of the buttercream and put on a plate or cake stand. Spoon the remaining buttercream onto the top of the cake, then work it down the sides using a palette knife. Smooth over the top and sides with a cake scraper or palette knife. Or, for a neater finish, use half the buttercream for a thin crumb coating, chill for 10 minutes in the fridge, then add a neater, second coating over the top for a smoother finish. Decorate with fresh flowers or sprinkles, if you like.

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon kosher salt
• 4 large egg yolks
• 2 cups half-and-half
• 3 tablespoons butter
• 2 tablespoons Key lime zest*
• 1/2 cup fresh Key lime juice*
• 45 graham cracker squares
• 1 cup whipping cream
• 1/4 cup powdered sugar

Directions

1. Whisk together first 3 ingredients in a heavy saucepan. Whisk together egg yolks and half-and-half in a bowl. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute; remove from heat. Whisk in butter and zest until butter melts. Gradually whisk in juice just until blended. Pour into a metal bowl, and place bowl on ice. Let stand, stirring occasionally, 8 to 10 minutes or until custard is cold and slightly thickened.
2. Meanwhile, line bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over sides. Place 9 graham crackers, with sides touching, in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)
3. Spoon about 3/4 cup cold custard over crackers; spread to edge of crackers. Repeat layers 3 times with crackers and remaining custard, ending with custard; top with remaining 9 crackers. Pull sides of plastic wrap tightly over cake; freeze in pan 8 hours.
4. Lift cake from pan, and place on a platter; discard plastic wrap. Cover loosely; let stand 1 hour.
5. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on top of cake.
6. *Regular (Persian) lime zest and juice may be substituted.

Ingredients

• 1 1/2 cups unsalted butter, softened
• 3 cups sugar
• 5 large eggs
• 3 cups all-purpose soft-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 1 (5-oz.) can evaporated milk
• 2/3 cup heavy cream
• 1 tablespoon vanilla extract
• Shortening
• Garnishes: sweetened whipped cream, fresh strawberries

Directions

1. Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
2. Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
3. Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

Ingredients

Chocolate Cake

• 1 cup (80 grams) unsweetened cocoa powder
• 1 cup boiling water or hot coffee (236 grams)
• 2 cups sugar (400 grams)
• 1/2 cup vegetable oil (100 grams)
• 1 cup sour cream (225 grams)
• 2 eggs
• 2 teaspoons vanilla extract
• 1-3/4 cup all-purpose flour (210 grams)
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt

Chocolate Buttercream Frosting

• 2 cups butter, softened (452 grams)
• 6 to 7 cups powdered sugar* (see notes) (673 grams)
• 1 cup unsweetened cocoa powder (80 grams)
• 4 to 6 tablespoons milk or heavy cream
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions

Easy Chocolate Cake:

1. Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
2. In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth. 
3. Add the sugar, vegetable oil, and sour cream and whisk until well blended. 
4. Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.  
5. Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks. 
6. Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
7. Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.

Chocolate Buttercream Frosting:

1. Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy. 
2. Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated. 
3. Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes. 
4. Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick. 

Notes

Baking times for different sized pans:

1. Three 8-inch round cakes. Bake 28 to 35 minutes. 
2. Two 9-inch round cake pans. Bake 28 to 35 minutes
3. 13×9 pan = Bake 35 to 40 minutes
4. 12 cup Bundt cake = Bake 50 to 55 minutes
5. Two 8-inch square cake pans. Bake 35 to 40 minutes 
6. Standard-sized cupcake pans Bake 22 to 25 minutes. Makes 24 to 30 cupcakes.

For the buttercream:

1. Powdered sugar is also called icing sugar in some countries. It has a very fine, powdery texture that dissolves instantly. Do not use granulated sugar that has a sand-like texture.
2. When you add the powdered sugar and the cocoa powder to the mixer, just add a little at a time so the powder does not fly all over the kitchen.
3. The chocolate buttercream recipe makes about 4-1/2 cups which is enough buttercream to frost a 3 layer round cake. If you bake a 13×9 inch cake or a bundt cake, you will only need half of the buttercream recipe.

Ingredients

• 1 3/4 cup (210 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 3/4 cup (90 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (240 g) buttermilk, room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ½ cup (112 g) vegetable oil
• 2 teaspoons baking soda
• 1 cup (237 g) freshly brewed coffee

Instructions

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
4. Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
5. Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ½ cups vegetable oil
• 4 eggs
• 3 cups grated zucchini
• 3/4 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
2. Mix flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Add oil and eggs; mix well until just combined. Fold in zucchini and walnuts until they are evenly distributed; pour cake batter into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Cool cake completely before frosting with your favorite frosting.

Ingredients

• 1 (15.25 ounce) package devil’s food cake mix
• 2 cups whole milk, divided
• ⅔ cup salted butter, melted, divided
• 3 large eggs
• 2 teaspoons vanilla extract, divided
• Baking spray with flour
• 1 (15.25 ounce) package white cake mix
• 3 large egg whites

Frosting:

• ½ cup salted butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 (32 ounce) package powdered sugar
• ½ cup unsweetened cocoa powder
• 4 tablespoons whole milk, or more as needed
• 2 teaspoons vanilla extract

Directions

1. Prepare cakes: Preheat the oven to 350 degrees F (175 degrees C) with racks in middle and lower third positions.
2. Place devil’s food cake mix, 1 cup milk, 1/3 cup melted butter, 3 large eggs, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat at low speed, using the paddle attachment, for 1 minute until combined. Increase speed to medium and beat for 2 minutes. Spoon batter evenly into 2 (9-inch) round nonstick cake pans, greased with baking spray; set aside. Repeat procedure with the white cake mix, substituting 3 egg whites for 3 large eggs.
3. Bake 4 cakes in the preheated oven until a wooden pick inserted in middle comes out clean, 20 to 25 minutes, rotating cake pans from front to back and between top and bottom racks halfway through baking time. Remove pans to a wire rack and cool for 10 minutes. Remove cakes from pans and cool completely on wire racks, about 1 hour. Trim the top of the cakes as needed to make sure the top is level.
4. Prepare frosting: Beat softened butter with a stand mixer at medium speed, using the paddle attachment, until creamy, 1 to 2 minutes. Add softened cream cheese and mix for 1 minute until combined, stopping to scrape down sides of bowl as needed. Whisk together powdered sugar and cocoa in a large bowl; gradually add to butter mixture alternately with 4 tablespoons milk, along with the vanilla. Beat at low speed until blended after each addition, stopping to scrape down bowl in between additions. (If needed, add up to 1 tablespoon milk, 1 teaspoon at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.
5. Assemble cake: Place 1 chocolate cake layer on a cutting board. Using a 6-inch round cutter, cut out center of cake to create a 6-inch cake round; leave 9-inch cake ring intact, and remove center 6-inch cake. Using a 3-inch round cutter, cut out center of the 6-inch cake to create a 3-inch cake round; leave 6-inch ring intact, and remove center 3-inch cake round. Place the 9-inch cake ring on a serving platter or cake stand. Set aside 6-inch ring and 3-inch cake round.
6. Repeat process with 1 vanilla cake layer to create 1 (9-inch) vanilla cake ring, 1 (6-inch) vanilla cake ring, and 1 (3-inch) vanilla cake round.
7. Place the 6-inch vanilla ring in the center of the 9-inch chocolate ring. Place the 3-inch chocolate cake round in the center of the 6-inch vanilla ring. Spread a thin layer of frosting over layer on platter. Place 9-inch vanilla cake ring on frosted layer and place the 6-inch chocolate ring in center of thee 9-inch vanilla ring. Place the 3-inch vanilla cake round in the center of the 6-inch chocolate ring. Spread a thin layer of frosting over layer. Repeat process with remaining chocolate cake layer and vanilla cake layer. Spread remaining frosting over top and sides of cake. Chill for 15 minutes before serving.

Ingredients

POUND CAKE

• 1 package (8-ounce) Challenge Cream Cheese, room temperature
• 1¼ cups (284g) Challenge Butter, room temperature
• 3 cups (600g) granulated sugar
• 6 (10 ounces) eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (384g) cake flour
• ¼ cups (60g) buttermilk, room temperature (can also use whole milk)

BUTTER PECAN GLAZE

• ½ cup (113g) Challenge Butter
• 1 cup (200g) granulated sugar
• 1 tablespoon vanilla
• ½ cup chopped pecans

Instructions

POUND CAKE

1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. (Can also use a hand-held mixer.)
3. Add sugar gradually and beat until lighter and fluffier.
4. Add eggs one at a time, beating well with each addition.
5. Add in the vanilla.
6. Add the flour all at once and mix until just combined.
7. With the mixer on low, add in buttermilk and mix until just incorporated.
8. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
9. Pour into the prepared bundt pan. Bake for 1 hour – 1 hour and 20 minutes. Check for doneness at 1 hour. (A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.)
10. Set cake on a cooling rack (still in the pan) to cool slightly while glaze is prepared.

BUTTER PECAN GLAZE

1. In a saucepan over medium heat, add the butter, sugar, and vanilla.
2. Stir with a rubber spatula and allow butter and sugar to melt into a smooth consistency.
3. Remove from heat.

ASSEMBLING CAKE

1. Using a fork, poke the warm pound cake and break up the bottom crust. Do this all over the exposed cake. (See pictures above.)
2. Pour HALF of the butter pecan sauce over the broken cake. Allow to cool to room temperature. (Do not let cake get cold.)*
3. After about 30 minutes, carefully flip the cake onto a serving platter.
4. Re-heat the remaining butter glaze and add the chopped pecans. Stir well.
5. Pour pecan glaze over the top of the cake.
6. Serve immediately. (Cake is best when served slightly warm.)

Notes

*This cake is best served warm, but should not be hot when you remove it from the pan or it could break. The butter sauce needs to cool slightly before you flip the cake onto the serving platter. The final butter sauce that has the chopped pecans can be poured over the cake immediately before serving.

Ingredients:

• 1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) whole milk (or buttermilk)

Frosting:

• 7 Tablespoons (100g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 2–3 teaspoons heavy cream or milk
• 1 teaspoon pure vanilla extract

Coating:

• 32 ounces candy melts or coating (or pure white chocolate)*
• sprinkles

Instructions:

1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
3. With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
4. All the cake to cool completely in the pan set on a wire rack.
5. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
6. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
7. Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed. Place back into the fridge as you’ll only work with a couple at a time.
8. Melt the coating in a 2-cup liquid measuring cup (best for dunking!). you can use a double boiler or microwave.
9. Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!
10. Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.

Notes:

1. Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Measuring Cup | Springform Pan | Silpat Baking Mat | Half Sheet Baking Pan | Lollipop Sticks | Americolor Food Coloring
3. Coating: You can use candy coating/candy melts, almond bark, or pure white chocolate. If using almond bark or pure white chocolate, chop it up before melting. Melt it down with 1/2 teaspoon vegetable oil to thin out so it’s easier to use as a coating. Semi-sweet, bittersweet, or milk chocolate work as well. Coarsely chop and melt down with 1/2 teaspoon vegetable oil to thin out. Keep warm over a double boiler.

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon pure vanilla extract
• 3 cups (354g) sifted all-purpose flour (spoon & leveled)*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• 2 Tablespoons lemon zest*
• 1/2 cup (120ml) lemon juice (3 medium lemons)*
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 1 – 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon pure vanilla extract
• pinch salt

Instructions:

1. Preheat oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans (8-inch pans produce thicker cakes), line bottom with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
4. Spoon batter evenly into prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean. (8 inch cakes take closer to 25 minutes.) Remove from the oven and allow to cool completely in the pan before assembling and frosting.
5. Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Turn mixer to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
6. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes:

1. Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Bring frosting to room temperature before spreading as it will be quite stiff after refrigerating. (Add a splash of cream or milk to thin, if needed.) Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
2. Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.
3. Eggs: Room temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing (and an overly dense cake!). Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese/butter for the recipe.
4. Flour: Be careful not to over-measure your flour. This will result in a heavy cake.
5. Buttermilk: Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
6. Cream Cheese: Use brick-style cream cheese, not cream cheese spread.
7. Cream: Heavy cream with 30% or more milk fat preferred in frosting for the creamiest texture. Milk works in a pinch!