Cake Recipes

Remember, most cake flavors have the same flavor pudding. Add pudding to your cake (before baking) to make it very moist!

Key Lime Cake

• 2 1/3 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 2 cups granulated sugar
• 1 1/2 cups butter (divided use)
• 4 large eggs
• 4 key limes
• 1 cup sour milk or buttermilk
• 8 oz. cream cheese or Neufchatel
• 1 lb. (about 3 1/2 cups) powdered sugar
• 1 tsp. almond extract
• 2 round 9-inch cake pans
• Electric mixer

1. Mix the flour, baking powder, salt and baking soda in a large bowl. Put these dry ingredients aside for a few minutes.
2. Cream the butter with the granulated sugar in an electric mixer on medium speed until fluffy. Add the eggs one at a time, beating after each addition until the mixture is creamy and smooth.
3. Use a fine grater or zester to remove the zest from the key limes, then squeeze out the juice. Mix the lime zest and juice into the sugar/butter/egg mixture.
4. Add about one third of the flour mixture to the batter, following it with 1/3 cup of the milk. Keep adding the flour and milk alternately, stirring well after each addition, until all of the ingredients are thoroughly blended.
5. Lightly grease and flour the cake pans, then pour the batter evenly into both pans. Bake the cake for about 30 minutes at 350 degrees.
6. Check to see if the cake is done by sticking a clean toothpick or small metal skewer into the middle. If it comes out clean (instead of covered with gooey batter), the cake is ready to come out of the oven. Let it cool on a wire rack for at least 10 minutes before removing it from its pans for further cooling.

Frost and Decorate the Cake 

1. Sift the powdered sugar. Blend it with the butter and cream cheese in an electric mixer. Stir the almond extract into the frosting.

2. Check to see if the cake has completely cooled. Frost both layers of the key lime cake with the cream cheese icing, then sandwich themtogether.
3. Decorate or garnish the cake any way you choose (You don't have to!). Some popular additions to this type of cake include chopped pecans, flaked coconut or sliced strawberries.

Delicious Red Velvet Cake              

1 teaspoon baking soda
1 Tablespoon vinegar
1/2 cup shortening
1-1/2 cups sugar
2 eggs
2 bottles of red food coloring
3 Tablespoons cocoa
1 teaspoon vanilla
1 cup buttermilk
2-1/4 cups flour
1 teaspoon salt

Preheat oven to 350 degrees. Light oil and flour 2 9-inch cake pans.
Mix vinegar and baking soda in small cup. Let stand until settled.
Cream sugar, shortening, and eggs until light.
Make paste of cocoa and red food coloring. Add paste to shortening mixture. Combine.
Combine buttermilk and vanilla in a cup.
Combine salt and flour in small bowl.
Alternate adding the buttermilk mixture and the flour mixture to shortening.
Add soda and vinegar mixture to batter. Mix just until blended.
Divide batter between the prepared pans, and bake for about 30 minutes or until cake begins to pull away from the sides of the pan.
Cool on baking rack. Run a knife around the edges of the pan to loosen cake. Invert pan and remove cake. Frost as desired.

Moist Devils Food Cake

2 c. sugar
1/2 c. butter
2 tbsp. cocoa
2 eggs
1 tsp. vanilla
1 tsp. soda
Pinch of salt
1/2 c. buttermilk
2 c. flour
1 c. boiling water

 How to make Gooey Butter Cake

 

Ingredients

 Cake:
8 tablespoons butter, melted or softened
1 18 1/4-ounce package yellow cake mix (Any brand)
1 Lg egg

Filling:
8 tablespoons butter, melted or softened
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
2 Lg eggs
1 16-ounce box powdered sugar

How to fix this Gooey Butter Cake

Preheat oven to 350 degrees F.

Cake-
Combine the cake mix, egg, & butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Next Prepare the Filling

Filling-
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, & butter and beat together. Next, add the powdered sugar & mix well. Spread over cake batter & bake for 40 to 50 minutes depending on your oven. Make sure not to over bake as the center should be a little gooey.

Add a light sprinkling of powdered sugar or cinnamon to top it off, cut & serve.

Jello Poke Cake

(my grandmas recipe!)

Ingredients

Cake:

• 1 Large Box of powdered jello (any flavor)
• 1 box of cake mix (any flavor) Or your own cake!
• 1 cup of water

Glaze:

• 1 cup of powdered sugar
• 1/2 cup of juice ( any flavor f.e. cherry juice, lemon juice, etc.)

Directions

1. Bake cake mix for time directed on box or bake your cake.
2. Poke holes in the cake.
3. Let the cake cool for 12 minutes
4. Boil water and add the whole box of jello to the water (unless you are saving some for glaze).
5. Let the jello mixture sit for 2 minutes.
6. Pour the jello mixture onto the whole top of the cake.
7. Let the cake coool for 12 more minutes.
8. During the time the cake is cooling, mix powdered sugar and juice until it is a glaze.
9. After the cake has cooled, pour glaze onto the cake.
10. Serve and Enjoy!

Strawberry Cake!

Ingredients

• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs (room temperature)
• 2 3/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1 cup whole milk, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

Watermelon Cake

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1 package (3 ounces) watermelon gelatin
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2-1/2 cups prepared vanilla or cream cheese frosting, divided
• Chocolate chips

Directions

• In a large bowl, combine the cake mix, gelatin, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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.
• Set aside 2 tablespoons frosting for decorating. Place 1-1/4 cups frosting in a bowl; tint red. Tint remaining frosting green.
• Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 in. of edges. Top with second cake. Frost top with remaining red frosting to within 3/4 in. of edges. Frost sides and top edge of cake with green frosting.
• To make it yours, decorate it with fondant or tips!

Cherry Delight Cake!

1 cup all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon butter or margarine, melted
1 egg, beaten
2 cups fresh or frozen pitted tart or "pie" cherries, lightly drained (reserve 1 cup juice)
1/2 teaspoon pure almond extract
1/2 cup chopped nuts (walnut, pecans, or hazelnuts)
Cherry Sauce (see recipe below)
Prepared whipped topping (optional)

Preparation:

Preheat oven to 350 degrees F.

In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt.

In a medium-size bowl, combine butter or margarine, egg, sour cherries, almond extract, and nuts: add to flour mixture.

Bake, uncovered, in an ungreased 9-inch square pan 45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cut into squares.

Prepare Cherry Sauce. Serve the Cherry Delight Cake with Hot Cherry Sauce and prepared whipped topping.

Makes 8 servings.

Cherry Sauce:
1 cup cherry juice
1 tablespoon cornstarch
1/2 cup granulated sugar
1/4 teaspoon pure almond extract
1 tablespoon butter or margarine

In a small saucepan over medium-high heat, combine cherry juice, cornstarch, sugar, almond extract, and butter or margarine; cook for 10 minutes, stirring constantly.

(If you do not want to make the Cherry sauce, use cherry juice instead of almond in the buttercream frosting and decorate it!)

Homemade Lemon Cake

Ingredients

Cake:

• Nonstick spray or shortening
• Parchment paper
• 9-inch pan
• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup softened unsalted butter
• 1 cup sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1/4 cup fresh lemon juice
• Zest from one large lemon

Icing:

• 2 tbsp. fresh lemon juice
• 1 cup sifted powdered sugar

 Instructions

• 1.Place one of your oven racks in center position and preheat the oven to 350 degrees Fahrenheit.

• 2 Cut a piece of parchment paper to fit the bottom of your pan. Grease the pan with nonstick spray or a thin layer of shortening. Place the parchment into the pan. Grease the parchment.
• 3 Whisk your flour, baking powder and salt together in a large bowl. Set these dry ingredients aside.
• 4 Cream your butter and sugar together in another large bowl until it is light-colored, fluffy and smooth.
• 5 Beat in one egg at a time, mixing each one in completely before adding the next. Then beat in the vanilla extract, lemon juice and lemon zest.
• 6 Pour the dry ingredients into the butter mixture, and stir the batter until it is just combined; a few light streaks of flour are fine. If you overmix your batter, your cake won't be as light and tender as it should be.
• 7 Pour your batter into your greased pan. Spread it out evenly with a spatula.
• 8 Bake for 45 minutes. At this point, check your cake with a tester, toothpick or thin knife to see if it's fully baked. Your tester should come out clean and dry. If the cake isn't fully baked through, bake it further and keep checking it until it's done.
• 9 Cool your cake completely in the pan on a rack. Once it's cool, loosen the cake from the pan by running a thin knife between the cake and the pan. Gently turn the cake out onto a cake plate and remove the parchment paper.
• 10 Mix the fresh lemon juice and powdered sugar together to make a somewhat thick but still pourable icing. If it's too thick, you can thin the mixture with more juice, milk or water. If it's too thin, add more sifted powdered sugar.
• 11 Pour the icing over the cake. Covering the cake's entire top and let the icing drip down the cake's sides. Serve once the icing has set.

Maple Cake

 

 

Ingredients

 

Cake

• 3 3/4 cups self-rising flour (recipe #5247)
• 1/2 teaspoon ginger
• 3/4 cup unsalted butter, softened
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1 1/2 cups pure maple syrup
• 3/4 cup hot water

Original Frosting

• 2 egg whites
• 1/2 cup maple syrup
• 3/4 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon maple extract

Buttercream Frosting

• 1/2 cup butter
• 1/4 cup pure maple syrup
• 1 -2 tablespoon maple extract
• 2 -3 cups powdered sugar

Garnish

• 1/4-1/2 cup chopped walnuts

Cheesecake Factory Original Cheesecake

Ingredients

• Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 teaspoon ground cinnamon
• 1/3 cup melted margarine

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• FILLING:
• 4 (8 oz.) packages cream cheese, softened
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 large eggs

TOPPING:

• 1/2 cup sour cream
• 2 teaspoons sugar

Preparation

1. Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.
2. Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
3. Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
4. Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
5. Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Cake Pops

What you need

• Lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
• 12 ounces chocolate chips
• 12 ounces white chocolate bark
• Edible wax, optional
• Colored sugars, candies, and other decorative sprinkles

How to make the balls
Prepare two large baking sheets by covering with wax paper or parchment. Take a bit of the cake mixture and roll it into a smooth ball. If you want to use the lollipop sticks, stick one into the end of each ball, pointing upward, as you put the ball back down on the sheet. [Note: I cut the long lollipop sticks in half; they seemed a little long for the size of the balls.] Repeat until you've used up all the mixture. As each sheet fills up, put it in the freezer so that the balls harden.

How to decorate the cake pops
Melt chocolate or white chocolate in a double boiler on the stove. If you want to make the coating a little more resistant to melting, add a small square of wax to the pot and let it melt too. Stir well. Dip each ball into the chocolate until covered