A Slice of Heaven: Delicious 28 Cake Recipes to Satisfy Your Cravings

There are many cake recipes available, but which one is the best for you? Some people prefer a more dense cake while others prefer a fluffy cake.

Additionally, some people prefer a traditional cake recipe while others prefer a chocolate cake recipe.

The possibilities are endless when it comes to cake recipes and there is no wrong or right answer. What matters most is what tastes good to you!

1. Apple Pie

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 large Granny Smith apples, peeled, cored, and sliced thin
• 3/4 cup (180 ml) heavy cream
• 1/4 cup (60 ml) butter, melted
• 1 tablespoon vanilla extract

Instructions:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a medium bowl, combine sugar, flour, cinnamon, nutmeg, and salt.
3. Add apples and toss to coat.
4. Pour mixture into pie crust.
5. Bake for 20 minutes or until the apples are tender and the crust is golden brown.
6. Cool on a wire rack before serving.
7. In a medium bowl, whisk together heavy cream, butter, and vanilla extract until well blended.
8. Serve apple pie warm or chilled.

2. Banana Chocolate Chip Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• pinch of salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 large banana, mashed
• 3/4 cup good quality chocolate chips

Instructions:

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. In a medium bowl, sift together flour, baking soda, baking powder, and salt.

In the bowl of your electric mixer or handheld mixer, beat butter on medium speed until smooth. Add eggs one at a time, beating well after each addition.

Reduce speed to low and add granulated sugar, bananas, and chocolate chips. Beat just until combined. Spoon mixture into prepared muffins cups.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.

3. Black Forest Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• 1 cup black cherry jam or preserves
• 8 ounces dark chocolate, melted and cooled slightly

Instructions:

Preheat the oven to 350 degrees F. Grease and flour in an 8×8 inch baking pan. In a large bowl, cream the butter until light and fluffy. Add the sugar and continue to beat until light and fluffy.

Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix well. In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Stir in the black cherry jam or preserves. Pour the batter into the prepared pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing into squares.

Melt the chocolate in a double boiler or in a microwave-safe bowl placed over simmering water (make sure there is no water in the bottom of the bowl).

4. Brown Sugar Oatmeal Pancakes

Ingredients:

• 1 cup brown sugar
• 1/2 cup oats
• 1 egg
• 1 tsp. vanilla extract
• 1/4 tsp. salt

Instructions:

1. Preheat the oven to 350 degrees F. Grease a baking dish with cooking spray.
2. In a bowl, combine brown sugar, oats, egg, and vanilla extract. Stir until well combined.
3. Pour the mixture into the prepared baking dish.
4. Bake for about 20 minutes or until golden brown and cooked through.
5. Serve hot and enjoy!

5. Caramel-Pecan Cheesecake Pie

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs, beaten
• 1 cup light brown sugar, packed
• 1 cup pecans, toasted and chopped (see notes)
• 1/2 cup heavy cream

Instructions:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Cut in butter with your fingertips until the mixture resembles coarse crumbs. Stir in 2 cups granulated sugar until well combined. Beat eggs in a separate bowl.

Gradually add wet ingredients to dry ingredients until blended. Pour mixture into pie crust. Bake for 10 minutes; reduce oven temperature to 350 degrees F and continue baking for 45 minutes.

Cool on a wire rack before serving. Notes: To toast pecans, spread on a baking sheet and bake for 6 minutes at 375 degrees F or until lightly browned.

6. Carrot Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 3/4 cup light brown sugar, packed
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups peeled and grated carrots
• 1 cup flaked coconut (optional)

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In another medium bowl, whisk together sugars, eggs, oil, and vanilla. Add wet ingredients to dry ingredients and mix until just combined.

Stir in carrots and coconut (if using). Pour batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before cutting into squares.

7. Chiffon Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 3 large eggs, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 2 tablespoons chiffon cake mix (I used Duncan Hines)

Instructions:

Preheat the oven to 350 degrees F. Butter and flour in one 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl or in the bowl of an electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and heavy cream.

Add dry ingredients to the butter mixture alternately with the chiffon cake mix (do not overmix). Pour batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake completely before frosting or serving.

8. Chocolate Guinness Cake

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• pinch of salt
• 1/4 cup cocoa powder
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup dark stout beer, such as Guinness
• 1 tablespoon vanilla extract
• chocolate frosting (recipe follows)

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour in an 8×8 inch baking pan. Sift together the flour, baking soda, and salt.

In a large bowl, combine the flour mixture, cocoa powder, butter, sugar, egg, stout beer, and vanilla extract. Mix until well combined. Pour the batter into the prepared pan.

Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before frosting.

Frosting: In a medium bowl, combine 1 cup powdered sugar with 1/2 cup unsweetened cocoa powder and 2 tablespoons butter; mix until well combined. Use an electric mixer to beat on medium speed for about 2 minutes or until light and fluffy.

Gradually add 1 /4 cup at a time of the milk, beating for about 1 minute after each addition. Add the vanilla and beat for another minute. Beat in the orange liqueur and sour cream until smooth. Cover and refrigerate for several hours or overnight.

9. Chocolate-Strawberry Celebration Cake

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 2 eggs, beaten
• 2 teaspoons vanilla extract
• 2 cups strawberries, hulled and diced
• 1 1/2 cups semisweet chocolate chips

Instructions:

Preheat the oven to 350 degrees F. Butter and flour in one 9×13 inch baking pan. Sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and vanilla; mix well.

Add strawberries and chocolate chips. Spread batter evenly in the pan. Bake for 30 minutes or until golden brown. Cool in pan on a wire rack before cutting into squares.

10. Chunky Apple Cake

Ingredients:

• 1/2 cup (120 ml) unsweetened applesauce
• 1/2 cup (120 ml) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch of salt
• 1/4 cup (60 ml) vegetable oil
• 1 large egg
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 2 cups (240 ml) grated cheddar cheese

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour an 8×8 inch baking dish. In a bowl, mix together applesauce, flour, baking powder, baking soda, and salt.

In another bowl, whisk together vegetable oil, egg, honey, and vanilla extract. Add wet ingredients to dry ingredients and mix well. Stir in cheddar cheese until well blended.

Pour the mixture into the prepared dish. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

11. Dutch Apple Pie

Ingredients:

• 1 pie crust
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons butter, cut into bits
• 1 large egg
• 2 cups grated Granny Smith apples
• 1/4 cup raisins
• 1 tablespoon brandy or bourbon (optional)
• 1 tablespoon cinnamon (optional)

Instructions: 

1. Preheat the oven to 400 degrees F. 
2. Roll out the pie crust on a floured surface. Fit into a 9-inch pie pan. Trim the excess dough. Chill for 10 minutes.
3. In a large saucepan, combine sugar, flour, and salt over medium heat until bubbly. Gradually add butter, stirring constantly until the mixture is smooth. Stir in egg and apples; mix well. Cook and stir for 5 minutes or until the mixture thickens slightly and the apples are tender, but not soft.
4. pour the mixture into the chilled crust; dot with raisins and brandy or bourbon (if using). Sprinkle with cinnamon (if using).
5. Bake for 45 minutes or until crust is golden brown and filling is bubbly and cooked through.
6. Remove from oven and allow to cool for 10 minutes before serving with whipped cream (optional) or fresh fruit.

12. Fluffy Key Lime Pie

Ingredients:

• 1 graham cracker pie crust
• 4 Tbsp. key lime juice
• 1/4 cup sugar
• 1/4 cup cornstarch
• 3 Tbsp. butter, melted
• 1/2 tsp. vanilla extract
• 1/4 cup flour
• pinch of salt

Instructions:

Preheat the oven to 425 degrees F (220 degrees C). In a small bowl, whisk together key lime juice, sugar, cornstarch, and butter until smooth. Pour mixture into crust. Sprinkle with flour and salt; press evenly into the mixture.

Bake for 8 minutes, or until the topping is golden brown. Cool on a wire rack before serving.

13. Fluffy Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup milk
• 1 large egg
• 1 tablespoon vegetable oil or melted butter
• Maple syrup, honey, or sugar to taste

Instructions:

1. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a separate bowl, whisk together the milk and egg. Add the wet ingredients to the dry ingredients, and stir until just mixed. Do not overmix.
3. Heat a nonstick griddle or frying pan over medium heat. Drop 1/4 cup of batter onto the hot griddle or pan. Cook for about 1 minute per side, until golden brown and cooked through. Serve with maple syrup, honey, or sugar on top.

14. German Chocolate Cake

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup well-shaken buttermilk
• 2 teaspoons vanilla extract
• 6 tablespoons unsweetened cocoa powder (not Dutch-process)
• 1 cup bittersweet chocolate chips

Instructions:

Preheat the oven to 350 degrees F. Butter and flour in an 8×8 inch baking pan; set aside. Sift together flour, baking powder, and soda; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until light and fluffy, about 3 minutes.

Beat in eggs one at a time, then beat in well-shaken buttermilk and vanilla until combined. With the mixer on low speed, add dry ingredients to wet ingredients just until combined. Stir in cocoa powder until evenly distributed. Stir in chocolate chips.

Pour batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pans on wire racks for 10 minutes. Remove from pans, and cool completely on wire racks.

15. Hot Milk Cake

Ingredients:

• 1 cup of all-purpose flour
• 1 teaspoon of baking powder
• pinch of salt
• 1/2 cup of granulated sugar
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of butter, at room temperature
• 2 large eggs, beaten
• 1 cup of whole milk
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Butter and flour in a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed for about 1 minute. Add the sugar and continue beating until light and fluffy. Add the eggs one at a time, beating well after each addition.

Add the dry ingredients alternately with the milk to the mixer bowl, beginning and ending with the dry ingredients. Beat just until combined. Pour the batter into the prepared pan and smooth out with a rubber spatula.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

16. Ice Cream Cake

Ingredients:

• 1 cup sugar
• 1/2 cup butter
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• 2 cups milk
• 1 cup sour cream
• 1 tablespoon orange juice
• 1/4 cup chopped crystallized ginger

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour in an 8×8 inch baking pan. In a medium saucepan, combine sugar, butter, and eggs; stir until well combined.

Cook over low heat, stirring constantly, for 3 minutes. Remove from heat and stir in vanilla extract. Add flour, baking powder, and salt; mix well.

Gradually add milk, stirring until the batter is smooth. Pour batter into the prepared pan. Bake for 25 minutes or until the cake is golden brown. Cool in pan for 10 minutes; remove from pan to cool completely.

In a small bowl, combine sour cream, orange juice, and crystallized ginger; mix well. Spread frosting over the cake. Cut into squares.

17. Italian Cream Cake

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 3 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 cup milk
• 1/4 cup sour cream
• 1 tablespoon vanilla extract
• 6 tablespoons (90 grams) unsalted butter, at room temperature, divided
• 2 cups confectioners’ sugar

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch cake pan. Set aside.
2. In a medium bowl, whisk together flour, baking powder, and baking soda. Add salt and stir until combined.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until light and fluffy. Add granulated sugar and continue mixing until the mixture is smooth. Beat in egg until well combined. Add milk and sour cream and mix until smooth. Mix in vanilla extract. Pour batter into the prepared cake pan.
4. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan on a wire rack for 10 minutes, then invert onto a second wire rack and cool completely.

18. Moist Chocolate Cake

Ingredients:

• 1 cup of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• pinch of salt
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of sugar
• 1/2 cup of oil
• 3 eggs
• 1/2 cup of water
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch cake pan. Sift together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the cocoa powder and sugar. Add the oil and eggs to the dry ingredients; mix well. Add the water and vanilla extract; mix well. Pour mixture into cake pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

19. Peanut Butter Cup Cheesecake

Ingredients:

• 1 cup of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• pinch of salt
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of sugar
• 1/2 cup of oil
• 3 eggs
• 1/2 cup of water
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch cake pan. Sift together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the cocoa powder and sugar. Add the oil and eggs to the dry ingredients; mix well. Add the water and vanilla extract; mix well. Pour mixture into cake pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

20. Pineapple Orange Cake

Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup orange juice
• 1 1/2 pounds fresh pineapple, peeled and diced
• 1 cup confectioners’ sugar

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour in one 9×13 inch baking dish. Cream butter in a large bowl. Add sugar and beat until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and baking powder. In a small bowl, combine flour, baking soda, and salt.

Gradually add to butter mixture, mixing until just blended. Stir in orange juice. Pour batter into the prepared pan. Sprinkle pineapple over the batter. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool cake in pan for 10 minutes; remove from pan to a wire rack to cool completely. Sprinkle confectioners’ sugar over the top of the cake before serving.

21. Pineapple Pudding Cake

Ingredients:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups milk
• 1 1/2 cups diced fresh pineapple

Instructions:

Preheat the oven to 350 degrees F. Butter and flour an 8×8 inch baking dish. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in flour, baking powder, salt, and vanilla extract.

Add milk alternately with pineapple, beginning and ending with pineapple. Pour mixture into prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing and serving.

22. Pineapple Upside Down Cake

Ingredients:

• 1 cake mix
• 1 can pineapple tidbits, drained
• 1 cup water
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 3 tablespoons butter, melted
• 1 egg
• 1 tablespoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. Grease a 9×13 inch baking pan with butter. In a bowl, combine cake mix, pineapple tidbits, water, and sugars. Stir in melted butter and egg until well blended. Pour batter into the prepared pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake before cutting into squares.

23. Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch of nutmeg
• pinch of salt
• 2 eggs
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 2 cups canned pumpkin puree
• 1/4 cup milk

Instructions:

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another medium bowl, whisk together the eggs, butter, and sugars until well blended. Add the vanilla extract and pumpkin puree and mix until smooth.

Add the wet ingredients to the dry ingredients and mix just until blended. Pour batter into prepared muffin cups. Bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.

Frosting: In a large bowl, cream together 8 ounces of cream cheese and 1 1/2 cups of confectioners’ sugar, along with the vanilla. Spread over cooled cake and refrigerate until set.

24. Red Velvet Cake

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 3 tablespoons red food color
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 cup whole milk
• 1/4 cup water
• 1 tablespoon white vinegar
• 1 teaspoon blackstrap molasses
• 1/4 cup cocoa powder (optional)

Directions:

Preheat the oven to 350 degrees F. Grease and flour an 8×8 inch cake pan. Sift together flour, baking powder, and salt; set aside. In a large bowl, beat butter until light and fluffy.

Add sugar and beat until well combined. Beat in eggs one at a time, then add vanilla extract. Add sifted dry ingredients to wet ingredients, and mix well.

Pour batter into the prepared cake pan. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan for 5 minutes before transferring to a wire rack to cool completely.

Frost with chocolate ganache or whipped cream if desired.

25. Strawberry Cake

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 3 large eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 3 cups strawberries, chopped
• 1/4 cup white sugar

Instructions:

Preheat the oven to 350 degrees F. Butter and flour in one 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add granulated sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition.

Stir in vanilla extract. With the mixer on low speed, add dry ingredients to the butter mixture alternately with the strawberry mixture. Pour batter into the prepared pan.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool cake in pan on a wire rack for 10 minutes; transfer to the rack to cool completely.

26. Vanilla Sponge Cake

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 1/2 cup (1 stick) butter, at room temperature
• 2/3 cup sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup milk

Instructions:

Preheat the oven to 350 degrees F. Butter and flour in a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt.

In a small bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and milk.

Add the dry ingredients to the wet ingredients and stir just until blended. Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before cutting it into squares or rectangles.

27. Victoria Sponge Cake

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 tablespoons granulated sugar
• 1 large egg, beaten
• 1 cup milk
• 1 tablespoon vanilla extract

frosting: 2 cups confectioners’ sugar, 1 tablespoon milk, 1/4 teaspoon salt

Instructions:

Preheat the oven to 350 degrees F. Grease and flour one 9×13 inch baking pan. Sift together flour, baking powder, and baking soda; set aside. In a medium bowl or in the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until smooth.

Add granulated sugar and beat until light and fluffy. Beat in egg until well combined. Add milk and vanilla extract and beat until the batter is smooth. Pour batter into the prepared pan.

Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan on a wire rack for 10 minutes before transferring to a cutting board to cool completely.

To make the frosting: In a medium bowl, combine confectioners’ sugar, cocoa powder, and salt. Add butter, vanilla, and milk and stir until the mixture is smooth.

If using a different frosting recipe, adjust amounts accordingly to get the consistency you desire.

28. Zucchini Cupcakes

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup confectioners’ sugar
• 1 tablespoon milk
• 1/2 teaspoon almond extract

Instructions:

Preheat the oven to 350 degrees F. Line cupcake tin with paper liners. In a small bowl, combine oil and sugar; stir well. In another bowl, whisk egg and vanilla extract; set aside.

In another bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In another small bowl, mix zucchini, confectioners’ sugar, milk, and almond extract.

Add wet ingredients to dry ingredients; mix well. Spoon batter into prepared cupcake liners. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes before removing from the pan to cool completely.

Conclusion

There are many cake recipes to choose from. Whether you are looking for a chocolate cake or a vanilla cake, there is a recipe for you. Be sure to try out different recipes and find the one that is perfect for you.

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