Cake?? please help?

Question

I need to know how to make a simple cake. Not including the icing or anything just to make a cake and i can handle the decorating. What ingredients do u need? What are the steps

Answer 1

if you buy SWANS DOWN CAKE FLOUR, there's a recipe on the back of the box called 1-2-3-4 cake.

if you have cake flour already and just want the recipe, try
http://www.texasmonthly.com/forum/read.php?f=1&i=6036&t=6036

Answer 2

This is the simplest and best tasting way of all.
Buy a cake mix of your choice, and add I cup of sour cream when you mix it.
Also, add some chopped nuts if it's a banana cake, some coconut if it's a white cake, etc.
You can also substitute apple juice, pineapple juice, etc. for the water they usually call for.
These are the things that make it impossible for anyone to know it wasn't home made.
The thing that makes the big difference is the sour cream, don't leave it out!

Answer 3

Hi !!!
Here are a few of the recipes that I like to make:

Pistachio Cake

1 small box instant pistachio pudding mix
1 (18.5 ounce) box white cake mix
5 eggs
1/2 cup vegetable oil
1 1/2 cups water
1 1/2 cups milk

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a large bowl, mix together cake mix, 1 box pudding, water, eggs and oil. Pour into the prepared Bundt pan.

Bake at 350 degrees F for 45 minutes, or until done. Allow to cool.

------------AND...

Poppy Seed Cake

1 (18.25 ounce) box yellow cake mix
1 tablespoon almond extract
1/2 cup vegetable oil
1 small box instant vanilla pudding
4 eggs
4 tablespoons poppy seeds
1 cup hot water

Grease a Bundt pan. Preheat the oven to 350 degrees F.

Beat cake mix, almond extract, vegetable oil, dry pudding and 4 eggs for 3 minutes. Add poppy seeds and water. Beat 1 more minute. Bake for 35 to 45 minutes.

---------AND...

Wasp's Nest Cake

1 (18.25 ounce) box yellow cake mix
1 box regular or instant vanilla pudding mix
1 (12 ounce) bag butterscotch chips

Prepare pudding as directed on box. Pour free cake mix into the pudding mixture and stir well. The batter will be thick. Pour mixture into a 9 x 13-inch greased pan. Sprinkle butterscotch chips over batter and bake at 350 degrees F for 30 to 35 minutes.

--------AND FOR A BONUS RECIPE, WITH A GLAZE ...

Root Beer Float Cake

Cake
1 package white cake mix
1 (12 ounce) can root beer (I prefer A & W)
1/4 cup vegetable oil
3 eggs

Glaze
1/2 cup confectioners sugar
3 tablespoons root beer

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

In a medium bowl, combine cake mix, can of root beer, oil and eggs until smooth. Pour into prepared pan. Bake for 35-40 minutes. Test for doneness. Cool for 15 minutes; then turn out onto rack to cool completely.

Meanwhile prepare the glaze. Mix the powdered sugar with the 3 tablespoons of root beer until smooth. Poke holes with a skewer or wooden pick at 2-inch intervals and pour glaze over cake.

Perfection when served with vanilla ice cream.

Answer 4

below is a great recipe link i have for cakes. they are all pretty easy. hope this helps you out. enjoy your cake and have a good day !

Answer 5

I thought this sounded good:
Pumpkin Molasses Cake

-2 and a half cups of all purpose flour
-1 and a half cups of packed brown sugar
-1 teaspoon of baking powder
- 3 fourths of a teaspoon of baking soda
-1 half of a teaspoon of ground cinnamon
-1 half of a teaspoon of ground ginger
-3 fourths of a cup of butter milk or sour milk
-1 half of a cup of shortening,margarine,or butter, softened
-1 half of a cup of canned pumpkin or mashed,cooked,sweet potato
-1 fourths of a cup of light molasses
-1 teaspoon of finley shredded orange peel
-2 eggs oven at 350 degrees
Directions:In a bowl combine flour,brown sugar,baking powder,baking soda,cinnamon,and ginger. Add buttermilk,shortening,pumpkin or sweet potato,molasses,and orange peel. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into a greased 13x9x2 inch baking pan. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on wire rack. Serves 12.
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Carrot Cake
-2 cups of all purpose flour
-2 cups of sugar
-1 teaspoon of baking powder
-1 teaspoon of baking soda
-1 teaspoon of ground cinnamon
-3 cups of finely shredded carrot
-1 cup of cooking oil
-4 eggs
Directions: In a bowl combine flour,sugar,baking powder,bakng soda, and cinnamon. Add carrot,oil,and eggs.Beat with an electric mixer till combined.Pour into 2 greased 9x1and a half inch round baking pans.Bake in an 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean.Cool on wire racks for 10 minutes. Remove cakes from pans. Remove cakes from pans. Cool thoroughly on racks. Makes 12 to 15 servings.
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Cake:
6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
2 tablespoons pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix

Glaze:
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur


Cake:
Preheat the oven to 350 degrees F.
Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.

Glaze:
Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.
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Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.


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2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons buttermilk
2 tablespoons molasses
1 teaspoon pure vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 3/4 cups packed light brown sugar
2 large eggs
Topping, recipe follows
Vanilla ice cream, accompaniment


Preheat the oven to 350 degrees F.
Butter and lightly flour an 8-cup loaf pan (10 by 5 by 3), knocking out the excess flour.

Into a large bowl, sift the flour, cocoa, baking soda and salt.

In a small bowl, whisk together the buttermilk, molasses, and vanilla.

In a large bowl with an electric mixer, cream together the butter and sugar, beating about 3 minutes. Add the eggs 1 at a time, beating well after the addition of each. Alternating, add the wet and dry ingredients in 3 additions each, mixing just until combined and being careful not to overwork.

Pour into the prepared pan and bake until the cake is risen and just set and a tester inserted into the middle comes out clean, 50 to 55 minutes. (If cake gets too brown, tent it with foil).

Cool in the pan 40 minutes, then turn out onto a wire rack to finish cooling. Slice cake into pieces, top with pecan topping, and serve with vanilla ice cream, if desired.


Topping:
1 cup pecan halves
1 cup dark brown sugar
1 cup water
2 tablespoons bourbon


In a saucepan, combine the ingredients, and simmer until thick. Serve over top of cake.