Are you planning a celebration or need inspiration for a cake? Instead of depending on store-purchased desserts, why not bake a cake yourself. Take a look at this inclusive guide that provides several cake flavors and recipes to find just the appropriate cake for your event.
This healthy and tasty dessert takes very little time to prepare and can make for a fantastic family evening dessert. When you finish it with fine icings and fillings, it makes a fantastic showstopper even suitable for a birthday feast.
- 4 large eggs
- 500 grams carrots
- 1 and a half-cup of plain flour
- 4 large eggs
- ½-teaspon baking soda
- 2-teaspoon baking powder
- 2 tsp ground cinnamon
- 1 cup of dark brown sugar
- 2-teaspoon vanilla essence
- ½ cup of grain sugar
- 1 and a quarter cup of sunflower oil (or vegetable oil)
- 3 tablespoons of raisins (cleaned)
- 1 cup of chopped walnuts
- Shred the carrots with a grater and put aside
- Get a rectangular baking tin (11 inch by 8 inch), grease and preheat it at 180oC
- Sift together the baking power, flour, ground cinnamon, baking soda and salt. Beat the eggs until it is properly mixed and then add vanilla, the oil and sugar, mixing thoroughly. Add the walnuts, raisins and carrots and mix thoroughly once more. Fold in the plain flour taking care to prevent formation of lumps. Save the raisins and walnut variety.
- Get your baking dish and move the batter into it. After that, bake till a skewer comes out clean when inserted in the center of the cake. Leave it in the tin and allow it to cool for approximately 15 minutes. After that, unmold and allow it to cool further.
You can make your cake look beautiful and alluring by putting frosted icing on it.
Ingredients for the frosted icing:
- 6 tablespoons of unsalted butter
- ¼ cup of maple syrup
- 3 cups of icing sugar
Use half of the sugar to cream the butter ensuring the mixture is sufficiently smooth. After that, add the syrup, mixing properly. Lastly, add the remainder of the sugar and mixing thoroughly. Your carrot cake will have a distinctive look and feel after you have smeared this frosting over it.
Fudgy Chocolate Cake
This super simple to make cake is one of the best cake flavors you simply have to try. You need only simple ingredients, little effort and time to put everything together, and it’s sure to satisfy your chocolate cravings!
- 6 table spoons of cocoa poweder
- 200 grams of self-raising flour
- 100 grams of dark chocolate, (break it up into chunks)
- 200 grams light muscovado sugar
- 150 mililiters of sunflower oil. (add a little bit more for the tin)
- 2 large eggs
- 100ml soured cream
- 1 cadbury flake, crushed, to embellish
- 1 table spoon instant coffee, melted in 1 tablespoon hot water
- 1-teaspoon vanilla extract
- Heat up your oven to 160oC, get a round cake tin (23cm), and line the base using parchment paper.
- Put the chocolate into a food processor and whizz it into small pieces. Pour 100 milliliters of hot water into a big mixing bowl and add the flour, cocoa, oil, sugar, eggs, soured cream, dissovled coffee and vanilla. Use an electric beater to stir everything into a smooth paste, and then stir in your whizzedup chocolate crumbs. Transfer the mixture into your baking container and leave it to bake for 50 minutes to one hour till the cake is well risen and springy to touch. Move to a wire rack and allow it to cool.
Ingredients for the icing:
- 85 grams icing sugar
- 100 grams butter, softened
- 1-2 tablespoons of milk
- 50 grams cocoa powder, sifted
Put the butter into a big bowl and beat till it is light and fluffy. After that, add the cocoa, drop of milk, and the icing sugar, and beat to a smooth consistency. Be sure to add enough milk to make the icing spreadable. Smear the icing on the top layer of your cake and add a bit of crumbled flake.
Red Velvet Brownies
If you get this recipe right, you will have one of the best cake flavors you will ever taste.
- 2 eggs, beaten slightly
- ½ cup of brown sugar, packed
- 1 cup of white sugar
- 10 tablespoons of butter, melted
- 2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- ½ teaspoon of white vinegar
- ¼ cup of buttermilk
- ½ teaspoons of salt
- 1 cup of all-purpose flour
- 2 tablespoons of unsweetened cocoa powder
- Preheat your oven to 1800C
- Get a 16cm x 26cm slice pan and line it with greased baking paper
- Get a large bowl, add the brown sugar, white sugar and butter and stir thoroughly until the mixture is smooth
- Add the egg to the mixture and mix
- Mix in the vanilla, vinegar, and buttermilk
- Add the food coloring and blend thoroughly
- Add the unsweetened cocoa powder and blend into the mixture
- Add salt and flour
- Mix to a smooth past
- Pour batter into your baking pan and bake for thirty minutes. To check for doneness, insert a toothpick into the center of your cake and if it comes out clean, then the cake is thoroughly baked.
- Take out the brownies from the oven and allow it to cool
- Cut brownies into little squares
- Store your cake in an airtight container
Simple Caramel Cake
This infallible, showstopping caramel cake was incluced in this cake flavors list especially for caramel lovers. It is very easy to make and uses storecupboard ingredients.
- 124 grams golden caster sugar
- 224 grams softened salted butter (add a little extra for the containers)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons of milk
- 224 grams self raising flour
- Chocolate, toffee or caramel pieces for adornment
For the icing, you will require the following
- 395 grams icing sugar (if possible opt for golden icing sugar)
- 70 grams caramel sauce, caramel spread or dulce de leche
- 200 grams softened salted butter.
- Heat up the oven to 1600C/1800C gas 4/fan. Get 2 springform tins (20 centimeters capacity) and add baking parchment to the bases.
- Place the sugar and butter in a bowl and beat with a whisk until light, fluffy and evenly colored.
- Add the vanilla after which you add the eggs one by one. After adding each egg, add a tablespoon of flour and beat until well mixed before adding the next egg.
- Add the milk and the remaining flour.
- Pour equal amounts of the batter into the two cake tins and place in your oven leaving it to bake. Take them out of the oven after about 25 to 30 minutes or if a skewer comes clean when inserted into the center of the cake.
- Allow the tins to cool for a couple of minutes, and then tip out on a wire rack to cool completely.
For the Icing
Place the icing sugar and butter within a bowl and stir or whisk for a couple of minutes until airy and light. Add in the caramel and whisk briefly. If needed, add 1 tablespoon of hot water to slacken. Allow the sponges to cool completely before assembling otherwise the icing will dissolve.
Sandwich the cakes using half of the icing, after which you spread the remining on top of the cake, using the underside of a spoon or a knife to smoothen it out. Trickle the extra sauce (3 tablespoons) over the cake. If you like, you can leave some of the sauce to drop down the sides. Lastly, scatter over the caramel, chocolate or toffee pieces to serve.
Vanilla Birthday Cake
If you are looking for the right cake flavors for your kid’s birthday, then you need not look further. This simple Vanilla Cake recipe is one you definitely need to check out. It is tender, light and filled with vanilla flavor.
- 4 large eggs
- 224 grams of caster sugar
- 225 grams of butter (should be at room temperature)
- 1 teaspoon of vanilla extract
- 3 tablespoons of whole milk
- 224 grams of self-raising flour
- 2 tablespoons of cocoa powder
For the icing you will require
- 300 grams icing sugar, sifted
- 150 grams butter (make sure it is soft)
- Pink food colouring
- Heat up your oven to 1590C/1800C gas 4/fan. Get 2 cake tins (loose based and 18 centimeters capacity) and add baking parchment to the bases. Place the sugar and butter into a mixer and beat until it is properly mixed. After that, add the eggs, doing so one after the other and be sure to mix properly after adding each egg. Add the milk, vanilla extract and flour and stir the mixture to a smooth paste.
- Get 2 bowls and pour equal portions of the batter into each of the bowls. Take the cocoa powder and sift it into one of the two bowls of batter. Pour the chocolate batter into one of your cake tins and the vanilla mixture into the other, after that level the tops using a knife. Place in your oven and allow it to bake for about 25 minutes or till a skewer inserted into the middle comes out clean. Take out of the oven and leave it to cool for 6 minutes, after that expel them unto a wire rack to cool down completely.
To prepare the icing, first beat the butter after which you add the icing sugar bit by bit, beating each batch until you get an even, velvety icing. Put in a small quantity of pink color and mix thoroughly. Stack the two cakes with icing in the middle so they stick properly. Use a palette knife to pread the remainder of the icing over the cake. If you store your cake within an airtight container, it will stay for 3 days.
Easy Orange Cake
This recipe might just be the simplest recipe in this cake flavours list. It is loaded with a mouth-watering flavor and is guaranteed to make your taste buds sit up and take notice.
- 250 grams of self raising flour
- 3 large eggs
- 100 grams of granulated sugar, you can make it 150 grams if you want it sweeter
- 1 sweet orange (seedless with skin intact)
- 70 milliliters of vegetable oil, add a little more for the tin.
- Put the sugar, oil, orange and eggs into a mixer and blend until smooth
- Put the mixture into a bowl and add in the flour slowly, do not overmix batter
- Get a 9 inches x 5 inches pan and transfer the batter into it. Be sure to grease and flour the pan before transfering the batter into it.
- Preheat your oven to 1700C and bake the batter in it for about 45 minutes or unitl a skewer inserted in the middle comes clean.
Simple Apple Teacake
If you are looking for great cake flavours to make your afternoon tea experience a bit more special, then look no further than this fruity teacake produced with quality spices and canned pie apples
- 2 cups of self raising flour
- ¾ cup of caster sugar
- 123 grams of butter
- 2 teaspoons of ground cinnamon
- 1 tablespoon icing sugar
- 425 grams of canned pie apple
- ½ cup of milk
- 2 eggs
- Put the caster sugar and butter into a bowl and mix until it is creamy and lighter in color
- Beat in two eggs, after which you add a cup of flour. Mix thoroughly and then add the remainder of the flour
- Add the milk little by little and then beat.
- Get a spring form baking pan, grease the base with a little butter and then spread half of the batter into the pan. Distribute half of the apples on top of the batter and spread the remainder of the cake mixture across the top. Distribute the remainder of the apples on the cake.
- Preheat your oven to 1800C and bake your cake in it for about 45 minutes or until properly cooked
- Remove the cake from the pan and sprinkle over the cinnamon and icing sugar
People have enjoyed the fruitcake with all its nuts and fruits for hundreds of years. Making a rich fruitcake can be somewhat demanding, however all the effort put into making it is worth it. This is because they make a superb, great tasting treat no matter the time of day.
- 675 grams of sultanas
- 150 mililiters of brandy
- 450 grams raisins
- 675 grams of currants
- 165 grams candied peel
- 165 grams glace cherries, halved
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- 557 grams plain flour
- ½ tablespoon of cocoa powder
- ½ lemon, and ½ orange
- 450 grams of butter, softened
- 8 large eggs
- ½ tablespoon of black treacle
- 450 grams golden caster sugar
- Pour half of the brandy (75 milliliters) over the fruit. Place a cover over it and allow the alcohol to soak into the fruit. Do this the night before your baking day.
- Preheat your oven to 1400C/1600C gas 3/fan. Get a deep square cake tin (25 centimeters capacity) and add double layer baking parchment on the base. After that, add some newspapers (double layer) around the outside of the cake tin. Let the double layer newspaper come approximately 2.5 centimeters above the tin’s sides. Use a string to hold it in place.
- Mix the spices, cocoa powder, flour plus ½ teaspoon of salt in a bowl. Add 1/3 of this concoction into the drenched fruit. Blend (or mix) the zests, sugar and butter until it turns fluffy and light. Next, stir in the treacle and add the eggs one by one. Add half of the remainder of the flour blend. After mixing thoroughly, add the fruit mixture and then the remainder of the flour mixture.
- Pour the batter into the baking tin, using a palette knife to smoothen the top. Place the baking tin at the middle of the oven and allow your cake to bake for approximately 2 hours 40 minutes. Your cake is fully baked if a skewer poked at the center of the cake comes out clean.
- Take the tin out of the oven and allow it to cool for 30 minutes. After that, transfer the cake on to a wire rack and leave it to cool down completely. You can store your cake by removing the baking parchment and wrapping it properly within a clingfilm.
Black Forest Cake
Black Forest cake is on this list of 10 best cake flavors because it is an absolute classic, and if you follow this recipe, you will get a cake that is a lot better compared to the ones you can buy at your local grocery store.
- ¾ cups of unsweetened cocoa powder
- 2 cups of white sugar
- 2/8 cups of general-purpose flour
- 3 large eggs
- ¾ teaspoons of salt
- ¾ teaspoons of baking soda
- 11/2 teaspoons of baking powder
- 1 tablespoon of vanilla extract
- ½ cup of vegetable oil
- 1 cup of milk
- ¼ cups of cornstarch
- 1 cup of white sugar
- 2 (570 grams) cans of pitted sour cherries
- 1/3 cups of confectioners’ sugar
- 3 cups of heavy whipping cream
- 1 teaspoon of vanilla extract
- Get 2 round cake pans (9 inches) and cover the underside with waxed paper. After that, preheat your oven to 1750C
- Get a big bowl and pour in the flour, cocoa, baking powder, 2 cups of sugar, salt and baking soda and mix thoroughly. After that, add in the oil, milk, eggs plus 1 tablespoon of vanilla extract. Mix to a smooth paste. Transfer the batter into the pans you prepared earlier.
- Place the pans in your oven and allow to bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the pans from the oven and allow them to cool for about 10 minutes. Next, invert your cake onto a wire rack to cool down completely.
- Drain your cherries, and be sure to keep ½ cup of the juice. Get a saucepan (2 quart) and transfer the reserved juice, 1 cup of sugar, cornstarch and cherries into it. Mix thoroughly and then cook using low heat, stirring continually until you get a thickened consistency. Add in 1 teaspoon of vanilla. Allow to cool down before you use.
- Get a chilled medium sized bowl and pour in the confectioner’s sugar and whipping cream into it. Use an electric mixer to blend until completely smooth.
- Slice each cake layer into two halfs horizontally using a long serrated knife. Place one split layer inside a bowl and tear it into crumbs. Keep 11/2 cups of Frosting to adorn your cake. Use a pasty brush or your hands to remove loose crumbs from the side and top of each cake layer. When you are ready to assemble the cake, put one cake layer over a cake plate. Spread 1 cup of frosting over it; then top with cherry topping (¾ cup). Top with 2nd cake layer; and then add another layer of frosting as well as cherry topping. Place a third cake layer on top, and then frost side of the cake. Brush the reserved crumbs onto the frosting on the side of the cake. Use a spoon to transfer the reserved frosting to pastry bag with a star decorator tip. Transfer the remaining cherry topping to the top of cake using a spoon.
Caramel Apple Cake
Are you planning for a fun trip with your friends and family to escape from the bustles and hustles of everyday life? This flavorful cake might just be the perfect dessert to take with you.
- ¾ cup of milk
- 75 grams of unsalted butter, melted
- 2 large eggs, lightly beaten
- 415 grams of packet moist date loaf mix
- ¾ cup of walnuts, coarsely chopped
- 3 (140 grams each) Granny Smith Apples, peeed, cored, sliced into 1/1/2 centimeters pieces
- 300 milliliters of tub thickened cream
- 1 cup of salted caramel topping (bottled)
- 1 tablespoon of cinnamon sugar
- Get a deep cake pan (7cm deep and 20cm round) and add baking paper to the base and side. Be sure to extend the paper 2 centimeters above the edge of the pan.
- Get a large bowl and put the loaf mix in it. Next, add the milk, butter and eggs and mix thoroughly until properly blended. Add half cup of your walnuts as well as the apples and stir. Transfer the mixture into the already prepared pan using a spoon. Smooth over top. Spray the remainder of the walnuts over the top and finally add the cinnamon sugar.
- Bake over moderate heat (1600C) for approximately 1 hour. Your cake is fully baked if a skewer inserted in the middle comes out clean. Take the baking pan out of the oven and leave it for 20 minutes to cool down.
- In the meantime, put ½ cup of your cream and topping into a small saucepan and mix the two over a moderate heat. Stir the mixture until hot.
- Use an electric mixer to whip the remainder of the cream to soft peaks.
- Serve warm cake alongside warm caramel sauce and whipped cream.