Cakes Recipes

VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES) Ingredient:
  • 1 cup unsalted butter, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Vanilla Buttercream Frosting (from Sprinkles Cupcakes)

Dessert

Author: C. Taylor

My Sister Got This Buttercream Frosting Off The Box Of A Sprinkles Cupcake Mix, Made Famous By Oprah. My Sister Said This Was Amazing. Update: I Have Finally Gotten Around To Making This Myself. I Will Say, That I Don't Like My Desserts Overly Sweet And. Though This Was Very Good, I Think I Would Probably Decrease The Amount Of Sugar For My Personal Taste. I'm Glad Everyone Else Has Liked It As-is, Though. :)

Time: 10m

Yield: 12 cupcakes

Number Of Ingredients: 5

Steps:
  • In a bowl add sugar then add butter. Beat till blended. Next add salt.
  • Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Nutrition Facts:

Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2


FAVORITE OLD FASHIONED GINGERBREAD Ingredient:
  • ½ cup white sugar
  • ½ cup butter
  • 1 egg
  • 1 cup molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water

Favorite Old Fashioned Gingerbread

Desserts , Cakes , Spice Cake Recipes

Author: Charles

This Is Everyone's Holiday Favorite, Even The Busy Cook's, Because It Is So Easy To Make.

Time: 1h45m

Yield: 9

Number Of Ingredients: 11

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts:

Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g


HOMEMADE VANILLA CAKE Ingredient:
  • 1 cup white sugar
  • ½ cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 ½ cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk

Homemade Vanilla Cake

Desserts , Cakes , Yellow Cake Recipes

Author: Ann Mcgavin Stout

Very Moist And Dense Homemade Vanilla Cake.

Time: 50m

Yield: 12

Number Of Ingredients: 10

Steps:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
  • Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
  • Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
  • Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.
Nutrition Facts:

Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 g


BEST MOIST CHOCOLATE CAKE Ingredient:
  • 1 cup margarine
  • 1 ¾ cups white sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups milk
  • 2 ½ cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Best Moist Chocolate Cake

Desserts , Cakes , Sheet Cake Recipes

Author: Mariasue

My Mom Created This Recipe Years Ago And My Sisters And Brother And I Have Entered This In 4-h And Won Many Awards. Yummy On Its Own Or With Chocolate Frosting!

Time: 50m

Yield: 12

Number Of Ingredients: 9

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts:

Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g


SUPER MOIST CHOCOLATE BUNDT® CAKE Ingredient:
  • 2 cups all-purpose flour
  • 1 cup white sugar
  • ½ cup sweetened cocoa powder
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup warm water
  • 1 ½ cups semisweet chocolate chips, or more to taste

Super Moist Chocolate Bundt® Cake

Desserts , Cakes , Chocolate Cake Recipes

Author: Monicasj

I Wanted To Make A Chocolate Cake Without Using Instant Cake Mixes And Voila! An Extremely Scrumptious And Moist Chocolate Bundt® Cake! Top With A Dusting Of Powdered Sugar Or Vanilla Ice Cream If Desired.

Time: 1h15m

Yield: 14

Number Of Ingredients: 13

Steps:
  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
  • Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
  • Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts:

Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g


SIMPLE WHITE CUPCAKES Ingredient:
  • 1 cup white sugar
  • 1/2 cup butter or 1/2 cup margarine
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk

Simple White Cupcakes

Dessert

Author: Candytx

This Is Great To Make With The Kids Because It's So Easy. It's Not The "best" Cake In The World, But It's Easy And No Fuss. I Usually Gently Fold In Some Sprinkles So That It's "confetti" Cake And The Kids Think It's Great Fun!

Time: 35m

Yield: 12 cupcakes, 12 serving(s)

Number Of Ingredients: 7

Steps:
  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a 12-muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter.
  • Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine flour and baking powder, add to the creamed mixture and mix well.
  • Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
  • Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts:

Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1


SIMPLE WHITE CAKE Ingredient:
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk

Simple White Cake

Desserts , Dessert , Cakes , White Cake Recipes

Author: Marypackard

I Found This Recipe From Allrecipes.com And Tried It And It Was Amazing. The Cake Is Really Moist And Fluffy. So I Wanted To Keep It And Share It As Well I Hope You Enjoy.

Time: 50m

Yield: 12 cupcakes, 12 serving(s)

Number Of Ingredients: 7

Steps:
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  • Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts:


RHODE ISLAND CLAM CAKES Ingredient:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons baking powder
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 (6 ounce) can minced clams, undrained
  • 1/4 cup dried onion flakes
  • oil, to fry

Rhode Island Clam Cakes

Seafood , Healthy

Author: Quotfoodthe Way To

Clam Cakes Are A Summer Tradition In Rhode Island. A Ride To The Shore Will Always Necessitate A Stop At George's Or Aunt Carries For A Dozen Clam Cakes And A Pint Of Chowder!

Time: 15m

Yield: 4 serving(s)

Number Of Ingredients: 9

Steps:
  • Mix all ingredients together;.
  • Drop by ice cream scoop full in hot oil (325 degrees) and fry until golden brown.
  • Drain on paper towels.
  • Salt as desired and serve hot.
Nutrition Facts:


ALMOND CAKE Ingredient:
  • 2 sticks butter, softened, more for buttering pan
  • 2 cups sifted all-purpose flour (measured after sifting)
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 7-ounce tube almond paste
  • 4 egg yolks, room temperature
  • 1 teaspoon almond extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • Confectioners' sugar, for sifting over cake

Almond Cake

Dessert , Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Cakes , Wheat/Gluten-Free , Spring , Dairy Free , Summer , Easter , Mother's Day , Almond , Engagement Party , Party , Shower , Cake

Author: Amanda Hesser

This Exquisite Recipe Came To The Times In A 2001 Article By Amanda Hesser About The First Meal Her Now Mother-in-law, Elizabeth Friend, Prepared For Her. The Meal Ended With This Simple Almond Cake. Ms. Hesser Wrote: "it Had A Crust, Fragile Like A Dry Leaf, That Led To A Moist, Downy Layer Of Ground Almonds And Sugar. It Was A Perfect Dessert. And It Punctuated One Of The Great Meals Of My Life." It's Not The Prettiest Cake In The World - Ms. Friend Called It "the Shar-pei Of Cakes" Because It Crumbles On The Edges And Falls In The Middle - But It Is Flawless Otherwise. If You Care About Looks, Dust It With Confectioners' Sugar And Top It With Fresh Berries As We've Done In The Picture. It Also Improves With Age And Can Be Made 1 To 2 Weeks Ahead. Store It Covered In Or Out Of The Fridge. Finally, This Recipe Makes Two 8-inch Cakes, So Give One Away Or Freeze One For A Rainy Day.

Time: 1h45m

Yield: 2 8-inch cakes, 8 servings each

Number Of Ingredients: 10

Steps:
  • Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
  • Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
  • Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners' sugar on top and slice like pie.
Nutrition Facts:

@context http, Calories 661, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 19 grams, Sodium 326 milligrams, Sugar 49 grams, TransFat 1 gram


PUFFED APPLE PANCAKES Ingredient:
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 4 large eggs, beaten to blend
  • 3/4 cup milk (do not use lowfat or nonfat)
  • 3/4 cup all purpose flour
  • 1 Golden Delicious apple, peeled, cored, thinly sliced
  • 1/4 cup firmly packed dark brown sugar
  • 2 tablespoons lemon juice
  • Maple syrup

Puffed Apple Pancakes

Breakfast , Bake , Apple , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Bon Appétit , Small Plates , Quick & Easy , Brunch , Massachusetts

Author: R. A. Street

Yield: Makes 4

Number Of Ingredients: 8

Steps:
  • Preheat oven to 425°F. Place four 1-cup ramekins or custard cups on cookie sheet. Pour 1 tablespoon butter into each ramekin. Combine eggs, milk and flour and stir until just blended. Divide batter among ramekins. Toss apple slices with sugar and lemon juice until coated. Arrange apple slices in spoke pattern over batter. Bake until pancakes are puffed and golden, 15 minutes. Serve with syrup.
Nutrition Facts:


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