chocolates and cakes

Cake Recipes

Some delicious cake recipes

Anyone who has a sweet tooth cant say no to a cake a delicious, soft, moist, cake. And even though everyone might love to get a bite out of a scrumptious cake, not everyone is comfortable making one.

I mean anything that tastes so good cant be easy to make, right Wrong. Even some good ol famous cakes can be made easily with some simple and easy-to-follow recipes.

Chocolate cake

When we hear the word cake, the first cake that comes to ones mind (at least my mind!) is chocolate cake. A moist chocolate cake is sure to satisfy any cake lover:


For the cake frosting:

2/3 cup heavy cream or whipping cream

chopped semisweet chocolate (around 260 grams)

For the cake itself:

1+1/4 cup flour

2 eggs

1/2 cup milk or water

1 cup sugar

1/2 cup oil

1 tablespoon vanilla essence

2 tablespoons cocoa powder (unsweetened)

2 teaspoons baking powder

Preparation method:

First of all, preheat the oven to 350 degree Fahrenheit.

Then grease a baking cake pan (which should be around 9 inches).

Mix the flour, cocoa powder, baking powder, sugar and

vanilla essence into a bowl. Then add the milk (or water, whatever you choose), oil and eggs. You can mix everything together by either an electric mixer or simply by hand. Continue stirring it until its smooth.

Transfer the mixture onto the greased cake pan and bake at 350 degrees Fahrenheit. It should take approximately 35 to 45 minutes (a great way to check is to insert a toothpick in the center and if its done the toothpick will come out clean).

When the cake is done, gently remove it from the pan (simply invert onto a plate) and let it cool for a while. After the cakes done cooling, slice it through the middle to make it into two layers.

Now for the frosting, first of all heat the heavy cream (or whipping cream, whatever you choose to use) in a pan.

After your done heating the cream, add the chopped semisweet chocolate to it. Stir it until its smooth and let it cool until in thickens.

Then apply little bit of the frosting (around 1/3) between the two cake layers, some on the top (again, around 1/3), and the rest around the cake.

Finally, put the cake into the fridge for an hour or more so that the frosting hardens. Serve it at room temperature.

Coffee cake:

Coffee is something that awakens ones senses. So making a cake with a coffee flavor is sure to awaken ones taste buds as well:


For the cake topping:

2/3 cup all-purpose flour

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butter or margarine

For the cake itself:

2 cups all-purpose flour

1 egg

1 cup fresh blueberries

1/2 cup milk

1 cup white sugar

1/2 cup butter or margarine

2 teaspoons baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 cup confectionery sugar (for sprinkling)

Preparation method:

Begin with preheating the oven to 350 degrees Fahrenheit.

Then coat a baking cake pan preferably with cooking spray.

Now to make the topping, mix the brown sugar, flour (2/3 cup) and cinnamon in a bowl. Then mix in 1/2 cup butter (or margarine) and it should result in something a little crumbly. Set it aside.

Now for the cake, beat 1/2 cup butter (or margarine!) in a bowl until its creamy. Then add white sugar and beat it until its fluffy. Then add in the egg and vanilla extract.

In a separate bowl, mix together the flour (2 cups), baking powder and salt. Add this mixture alternately with the milk to the previously made creamy mixture.

Then pour half that batter into the coated pan. Cover with blueberries and then add the remaining batter. Cover this all with the crumbly topping made at first.

Bake it at 350 degrees Fahrenheit for around 55 to 60 minutes, until its a deep golden brown color. After removing the pan, let the cake cool for a while and then invert onto a plate. Finally, sprinkle the cake with confectionery sugar.

Pineapple upside-down cake

I personally cant think of anyone who isnt familiar with this cake. It may look complicated, but making this mouth-watering legacy is actually quite simple:


For the cake topping:

1 cup brown sugar

1 can (around 20 oz) of pineapple slices

1/2 cup butter (unsalted)

For the cake itself:

1+1/2 cups all-purpose flour

6 tablespoons cake flour

4 eggs

3/4 cup sour cream

1 cup butter (unsalted)

6 tablespoons ground almonds

3/4 teaspoon baking powder

1/2 teaspoon salt

1+3/4 cups sugar

3/4 teaspoon vanilla extract

Preparation method:

First we make the topping. Mix the brown sugar and butter (1/2 cup), and let it melt over medium heat until the sugar dissolves and the mixture is bubbly.

Pour the mixture into a 10 inch baking cake pan (that is greased so cake doesnt stick). Then set the pineapple slices in a layer on top of the mixture.

Now preheat the oven to 325 degrees Fahrenheit.

Beat the flours (all-purpose and cake flour), almonds, baking powder and salt in a bowl.

In a separate bowl, beat the sugar and butter together (either by an electrical mixer or by hand) until its light and fluffy. Add the eggs one at a time, beating after each addition. Add in the vanilla extract next.

Then add the previously made flour mixture alternately with sour cream into the egg mixture. Pour this batter over the pineapple topping thats already in the cake pan.

Bake it for anywhere between an hour to an hour and 15 minutes (like mentioned before in the chocolate cake recipe, you can use the toothpick test to see if cake is done or not). After removing the cake, let it cool for a bit. Finally, invert the cake onto a plate

Red Velvet Cake:

One look (and taste!) of this cake and you will understand why its considered to be one of the superior cakes out there:

For the cake frosting:

2 tablespoons flour

1 cup milk

1 cup unsalted butter

1 cup confectionery sugar

1 teaspoon vanilla extract

For the cake itself:

2+1/2 cups cake flour

2 eggs

1 cup vegetable shortening

1 cup buttermilk

1+1/2 cups sugar

1 teaspoon cocoa powder

1 teaspoon baking soda

2 ounces red food coloring

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon vinegar

Preparation method:

First preheat the oven to 350 degrees Fahrenheit.

Then grease two 9 inch baking cake pans.

In a bowl, mix together the cream, shortening, eggs and sugar.

Then in a separate bowl, mix the cocoa and food coloring. Add this paste to the previously made shortening mixture.

Then sift the cake flour and salt together and add it to the batter alternately with buttermilk. Add vanilla extract and fold in the baking soda and vinegar.

Pour the batter equally into the 2 greased cake pans.

Bake at 350 degrees Fahrenheit for around 30 minutes (again, you can use the toothpick test). After removing the pans, let the cakes cool for a bit and then invert onto a plate (or plates!).

Now time to make the frosting. Cook the flour and milk over medium heat until it thickens. Let it cool.

In a bowl, beat together the butter, sugar and vanilla extract (using an electric mixer or by hand even) until its creamy and fluffy. Then mix in the previously made flour mixture.

Then put a little bit of frosting on the top of cake one, then a little bit on the top of cake two. Set one on top of another. Finally, put rest of the frosting around the cake.