anyone have any good cake recipies please?

Question

Im looking for some nice cake recipies (either big cakes or cup like cakes) that i can cook for my 2 year old and of which i can eat myself while healthy eating (as a treat), or ones that are low in calories/fat.

Answer 1

Try http://www.allrecipes.com they have tons of recipes, user reviews, low fat/low carb/diabetic etc... etc... sections.

Answer 2

Our favorite is a Dutch Apple Cake. Just make up an ordinary white cake, using skim milk and canola oil (reduce the liquid by slightly less than the amount of canola oil you add) instead of whole milk and butter.
Then peel and core two apples, slice them into very thin slices, and press them into the batter, in nice rows, fairly close together. Sprinkle with brown sugar, dust with cinnamon, and bake as usual. It's a very good cake, stays moist and fresh, and with the sugar and cinnamon topping, you don't need to ice it.
Hope you enjoy this. We sometimes have it with milk, for breakfast, but then, we're apt to eat anything for breakfast as long as there's a good cup of coffee with it.

Answer 3

CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

or

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

Answer 4

I do its lemonade layer cake.
2 1/2 c cake flour
2 tsp baking powder
1/4 tsp salt
1/2 plus 2 tbsps (1 1/4 c butter)
1 1/3 c sugar
3 tbsps lemonade concentrate( add a bit more if you like)
1 tbsp lemon zest
1 tsp vanilla extract (I always add more vanilla than what is required)It seems to make things taste better.
4 lrg eggs
1 c whole milk
preheat oven 350.butter two 9 in cake pans line bottoms with parchment paper
sift flour,baking powder & salt into med bowl set aside.Using elctric mixer beat butter until fluffy.Gradually add sugar beat until light.Beat in lemonade concentrate,zest and vanilla.Beat in eggs one at a time scraping down sides ocassionally.Continue to beat until mixture is smooth.Do not over beat it can make cake crown at top.On low speed beat in dry ingredients,alternatley with milk.and end with dry ingredients.until just blended pour in cake pans.Bake 325 mins.check cake out aroun 30 mins see if it is done .If you want to find out stick toothpick in center if it comes out clean then it is done.

I made wholemade frosting for this ,It consisted off
cream cheese ,conf sugar ,lemon zest and lemonade concentrate, it was perfect for the cake
anyoe who just loves lemon will absolutley love this,Finally something with enough lemon.Everyone who tried this loved it.It disappeared in about one in a half days days.

Id say the best wine is frost fire It's made in amish country.It is a sweet white wine.

Answer 5

heres a good one: two eggs, one and a half cup of flour three fourths a cup of sugar and one cup of melted hershy's kisses. u mix these ingridients until it becomes very liquedy then u put into a ralther large pan and preheat oven to 375 ferihieght then bake for thirty minutes for a great cake

Answer 6

No. But a blue berry cake with a clear sweet glaze or cream cheese frosting may be good.

Answer 7

FLOP CAKE
2 CUPS FLOUR
2 TSP BAKING SODA
1 1/2 CUPS SUGAR
1- 20 OZ CAN CRUSHED PINEAPPLE

COMBINE FLOUR, BAKING SODA AND SUGAR. ADD PINEAPPLE AND MIX WELL. POUR INTO GREASED AND FLOURED 9X13 PAN. BAKE 20 TO 30 MINUTES AT 350*

Answer 8

I like to buy the cake in a box, those are the best. and they are quick and easy!

Answer 9

I so LOVE this one:

Southern Red Velvet Cake Recipe

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23379,00.html

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: about 6 to 8 servings
User Rating:

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.


Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

AND

Chocolate Brownie Cake
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26064,00.html

1/2 pound butter, softened at room temperature
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
4 tablespoons cocoa powder
1/2 cup buttermilk
1/2 cup sour cream
1 teaspoon vanilla extract
Chocolate Buttermilk Frosting, recipe follows

Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.

Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.

In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.

While the mixer is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.

Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.

Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.


Chocolate Buttermilk Frosting:
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla

In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Frost cake as usual.

Yield: enough frosting for 1 (9-inch) layer cake or one 9 by 13-inch

Lastly, check out foodnetwork.com for healthy desserts: http://www.foodnetwork.com/food/lf_hl_healthy_summer_desserts/0,2677,FOOD_22656,00.html

Best,

G

Answer 10

WHITE CAKE

Prep: 20 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening, butter, or margarine
1-3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1-1/3 cups buttermilk or sour milk

Directions

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. Stir together flour, baking powder, baking soda, and salt; set aside.

2. In a large mixing bowl beat shortening, butter, or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each. Add dry mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan(s).

3. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings



Yellow Cake

Prep: 20 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1-3/4 cups sugar
1-1/2 teaspoons vanilla
2 eggs
1-1/4 cups milk


Directions

1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans

2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

3. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Frost with desired frosting. Makes 12 servings.




Red, White and Blueberry Cake

Prep: 35 min.
Bake: 25 min.

Ingredients
2-3/4 cups sifted cake flour (not self rising)
2 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons butter, softened
1-3/4 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1-1/4 cups milk
3 cups blueberries, divided
2/3 cup granulated sugar
5 tablespoons water, divided
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup heavy or whipping cream
2 tablespoons confectioners¿ sugar
1 pint fresh strawberries, sliced
Mint sprigs, for garnish, (optional

Directions

1. Heat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with wax paper; grease again and flour.

2. Combine flour, baking powder and salt in medium bowl. Beat butter and the 1-3/4 cups granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating 1 minute after each addition. Beat in orange peel and vanilla. At low speed, add milk to batter alternately with dry ingredients, beginning and ending with dry ingredients. Beat at medium speed 2 minutes. Pour into prepared pans.





Yellow Cake

Prep: 20 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients

3/4 cup butter, softened
3 eggs
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-3/4 cups sugar
1-1/2 teaspoons vanilla
1-1/4 cups milk

Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9 x 1-1/2-inch baking pan; set pan(s) aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3. Bake in a 375 degree F oven 20 to 25 minutes for 9-inch pans; or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Frost with desired frosting. Makes 12 to 16 servings. Citrus Yellow Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel or lemon peel into batter.



3. Bake 25 minutes or until cakes pull away from sides of pans and spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans, peel off wax paper and cool completely.

4. For the filling, combine 2 cups of the blueberries, the 2/3 cup granulated sugar and 2 tablespoons of the water in large saucepan. Bring to full boil, stirring occasionally. Meanwhile, stir remaining 3 tablespoons water into cornstarch in a cup. Add to blueberry mixture, stirring constantly, and return to boil. Reduce heat to low and cook 2 minutes, stirring. Remove from heat; stir in lemon juice and remaining 1 cup berries. Set pan in large bowl of ice water, stirring occasionally, until cold, or transfer to a shallow container and refrigerate uncovered 1 hour.

5. Place one cake layer on serving plate. Spread half the blueberry mixture on top. Arrange second cake layer on top; spread with remaining blueberry mixture and top with third cake layer. Cover with plastic wrap and let stand 3 hours at room temperature to set (or refrigerate up to 24 hours).

6. For the topping, beat cream with the confectioners' sugar in large bowl with electric mixer to stiff peaks. Spread on top of cake. Top with strawberries. Garnish with mint, if desired. Makes 12 servings