Any cake recipes??

Question

I want to make a cake, but I don't have a cake mix. I need a recipe. Any kind of cake will do. I'm not picky. I have all the basic spices and flavorings. I don't have any nuts though. So I need a recipe that doesn't require nuts.

Answer 1

This one is very easy, and you probably have all the ingredients in your cabinet already.

HOT FUDGE PUDDING CAKE

1 ¼ cups granulated sugar, divided
1 cup flour
½ cup cocoa, divided
2 tsp. baking powder
¼ tsp. salt
½ cup milk
1/3 cup butter or margarine, melted
1 ½ tsp. vanilla extract
½ cup packed light brown sugar
1 ¼ cup hot water
1. Heat oven to 350 degrees
2. Stir together ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9 inch square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water slowly over top . Do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve warm with ice cream.
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Answer 2

Magnolia Bakery's Vanilla Birthday Cake and Frosting Recipe
These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
Cake Batter
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla
1 3 layer cake

1. Preheat oven to 350°.
2. Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. Divide batter among the cake pans.
8. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9. Let cakes cool in the pans for 10 minutes.
10. Remove from pans and cool completely on wire rack.
11. If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
12. Spoon the batter into the cups about three-quarters full.
13. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14. Remove cupcakes from pans and cool completely on a rack before icing.
15. When cake has cooled, ice between the layers, then ice top and sides of cake.
16. To make the icing - place the butter in a large mixing bowl.
17. Add 4 cups of the sugar and then the milk and vanilla.
18. Beat until smooth and creamy.
19. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
20. If desired, add a few drops of food coloring and mix thoroughly.
21. Use and store icing at room temperature, as icing will set if chilled.
22. Can store in an airtight container for up to three day

Answer 3

1 3/4 cup all-purpose flour
1 cup white sugar
3/4 cup Dutch process cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup buttermilk
1 cup packed light brown sugar
2 large eggs
1/4 cup vegetable oil
2 tsp. vanilla
1 cup hot strong black coffee

Icing:
1 cup confectioner's sugar
1/2 tsp. vanilla
1-2 tbsp. buttermilk or lowfat milk

Preheat oven to 350° F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended.

Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

Serves 16

Answer 4

Cookie Ice-cream Cake

Ingredients:
1/4 cup butter or margarine
44 chocolate chip cookies (chips ahoy works best)
1 quart vanilla ice-cream, softened
1 quart chocolate ice-cream, softened
1/4 cup hot fudge topping (chocolate syrup works too)

First, crush 25 cookies. Place them in a 10-inch springform pan. Then, pour the butter or margarine on top. Freeze for 15 minutes. Next, Pour the hot fudge topping on the crust. Get the extra cookies, and place them around the border of the pan. Freeze for 15 more minutes.
Then, get the vanilla ice-cream and spread over crust. Freeze for 25-30 minutes. Get the chocolate ice-cream, and layer over vanilla ice-cream. Freeze for 25-30 minutes.
For an extra effect, get more hot fudge topping and drizzle over the top.

Answer 5

Try Culinary Chef at http://www.culinarychef.com for recipes.

Answer 6

Beverly Hill Cheesecake

INGREDIENTS:
2 (9 inch) prepared graham cracker crusts
2 (8 ounce) packages cream cheese
2 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 cup white sugar
3 eggs

2 cups sour cream
1/2 cup white sugar
1 teaspoon vanilla extract


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Mix together the cream cheese, lemon zest and vanilla until smooth. Stir in 1/2 cup sugar, then beat in the eggs, one at a time until blended.
Pour the cheesecake mixture into the prepared graham cracker crusts, being careful to distribute it evenly. Shake the pans gently to settle the batter, then bake in the preheated oven for 25 minutes. Remove the cheesecakes, but do not turn off the oven. Allow cheesecakes to cool before topping.
For the sour cream topping: Whisk together the sour cream, 1/2 cup sugar and vanilla until blended. Distribute the topping mixture over the two cooled cheesecakes. Bake cheesecakes in 350 degree F (175 degrees C) oven for an additional 10 minutes. Cool completely, then refrigerate until serving.

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Eclair Cake

INGREDIENTS:
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting


DIRECTIONS:
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
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Red Velvet Cake

INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar

1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract


DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

GOOD LUCK!

Answer 7

a dash of BETTY
a pinch of CROCK
a spoon of ER.................
Just kidding, try recipesource.com

Answer 8

mmmmm cake....