best cake recipe

This <strong>Cannoli Layer Cake</strong> is a light, moist cinnamon cake filled with mascarpone &amp; ricotta filling, then frosted with mascarpone frosting! Covered in mini chocolate chips, this treat has all the best parts of a cannoli in one delicious cake!

Cannoli Layer Cake

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

tsp vanilla extract

(325 grams) all purpose flour

tsp (15 grams) baking powder

cinnamon

salt

(180 milliliters) milk

(60 milliliters) water

(315 grams/12 oz) ricotta cheese, room temperature

(283 grams/10 oz) mascarpone cheese, room temperature*

(144 grams) powdered sugar

(565 grams/20 oz) mascarpone cheese, room temperature*

(288 grams) powdered sugar

vanilla

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 3-5 minutes, then remove to cooling racks to cool completely.

. While the cakes cool, make the filling. To make the filling, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery. If you are using a ricotta cheese that is watery, you may want to strain it first.

0. Place the filling in the fridge to firm up a bit, about 2-3 hours.

1. When the cakes are cool and the filling is ready, build the cake. First, remove the domes from the tops of the cake layers with a large serrated knife.

2. Place the first layer of cake on a cake circle or serving stand, then spread about 1 1/2 cups of filling on top. It should have firmed up in the fridge, but might still be a bit soft, so work relatively quickly.

3. Repeat with the next layer of cake and filling, then top the cake with the final layer of cake.

4. Use any remaining filling to quickly add a crumb coat to the cake, then place the cake in the fridge to firm up, 2-3 hours. If you have a large cake carrier to store it in, that’s best.
15

While the cake firms up, make the frosting. To make the frosting, add all the ingredients to a mixer bowl and mix on low speed until well combined. Do not overmix or mix on a high speed or the mascarpone cheese will become thin and watery.
16

Place the frosting in the fridge to firm up a bit, about 2-3 hours.
17

When the cake and frosting are ready, frost the outside of the cake. I used my offset spatula to get a nice, even layer. Keep aside about 1/2 – 3/4 cup of frosting for the border.
18.

ress the mini chocolate chips onto the sides of the cake.
19.

ipe a border around the top edge of the cake. I used Ateco tip 844, but Wilton 2D or 1M would work as well.
20.

efrigerate cake until ready to serve.


* Room temperature is relative, as some people’s homes are warmer than others. Mascarpone cheese is quite sensitive to heat. You want it to still be a bit chilled, but not too cold or firm. I often take it out of the fridge about 15 minutes before I need it to take some of the chill off of it, but still have it cool. Mascarpone cheese, if it gets too warm, will get too soft and doesn’t do well at firming back up.

Delish!  Everyone liked the cake at our holiday party and it was a looker on the table too!  I especially liked the chocolate chips and might put some in the filling next time.  Thanks for another great recipe.

This recipe is not only a classic, it&#039;s super EASY to make and can be prepped in 25 minutes! Caramelized pineapple and cherries over a soft vanilla cake layer, this cake has hundreds of rave review!

Pineapple Upside Down Cake

butter salted

brown sugar (light

pineapple rings/slices (patted dry)

maraschino cherries

unsalted butter (softened to room temperature (115 grams))

sugar ((150 grams))

eggs (room temperature preferred)

vanilla extract

all-purpose flour ((195 grams))

baking powder

milk (room temperature preferred (120 milliliters))

Preheat oven to 350F (175C)

Pour melted butter into 9.5-10&quot; pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Sprinkle brown sugar evenly over butter mixture. &nbsp;Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.

Place cherries in center of pineapple rings and as desired in empty spaces. &nbsp;Set aside.

To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined. &nbsp;

Add eggs, beating one at a time until combined. &nbsp;

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. &nbsp;

Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).

Pour batter evenly over prepared cake pan and pineapple/cherry layer. &nbsp;

Bake on 350F (175C) for 30 minutes. &nbsp;At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).

Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).

Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!

I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!

Sour Cream Blueberry Bundt Cake

butter, room temperature

sugar

eggs

sour cream

flour

blueberries (fresh or frozen and thawed)

butter, melted

milk

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and mix until the flour until just combined.

Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.

Drizzle the icing on the cake when mostly cooled.

Icing

This is the BEST Chocolate Cake Recipe! Fudgy, chocolatey, moist, and made completely from scratch! Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Chocolate Cake Recipe

all-purpose flour ((205 grams))

brown sugar (packed (200 grams))

sugar ((200 grams))

natural cocoa powder

baking soda

unsalted butter (melted (113 grams))

canola oil ((may substitute vegetable oil) (118 milliliters))

eggs egg

buttermilk¹

semisweet chocolate chips ((170 grams))

unsalted butter (softened to room temperature (226 grams))

sugar ((320 grams))

Tablespoons heavy cream ((30 milliliters))

mini chocolate chips (optional)

Preheat oven to 350F (175C) and prepare two deep 8&quot; round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.&nbsp;

Add melted butter and oil, stir well.

Add eggs and egg yolk, one at a time, stirring well after each addition. &nbsp;Pause occasionally to scrape down sides and bottom of bowl.

Stir in vanilla extract. &nbsp;Gradually add buttermilk and stir well.

Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

Evenly divide batter between prepared pans. &nbsp;Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).

Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).

Cream room temperature butter with an electric mixer. &nbsp;Stir in slightly cooled chocolate and beat well.

Gradually add sugar, scraping down the sides and bottom of bowl occasionally.

Sprinkle in salt and vanilla extract, stir well.

Gradually add heavy cream, increase speed to high and beat for 1 minute.

Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. &nbsp;Top with second cake round and evenly frost cake. &nbsp;Slice and serve.

Chocolate Buttercream Frosting

https://www.youtube.com/watch?v=rXpWiuHpNhg

This is the BEST Chocolate Cake, and it's made completely from scratch! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓

Fudgy, moist, and so richly chocolatey, you're going to want to save this one! Check out the printable recipe below to find ingredient measurements in grams!

___­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓___

PRINTABLE RECIPE: https://sugarspunrun.com/chocolate-cake/

Chocolate Frosting: https://sugarspunrun.com/favorite-chocolate-frosting-recipe/

Cake Pans (Affiliate Link): https://amzn.to/2NFn9q5
Kitchen Scale (Affiliate Link): https://amzn.to/2EtNmUe

Ingredients
1 3/4 cup all-purpose flour (205g)
1 cup brown sugar packed (200g)1 cup sugar (200g)
3/4 cup natural cocoa powder (I do not recommend substituting Dutch processed) (75g)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (may substitute vegetable oil) (118ml)
2 large eggs + 1 egg yolk room temperature preferred
2 teaspoons vanilla extract
1 cup buttermilk¹
1/2 cup hot coffee² (or 1 teaspoon instant coffee dissolved into 1/2 cup hot water) (118ml)

Instructions
Preheat oven to 350F (175C) and prepare two deep 8" round cake pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.  Set aside. 
1.  00:23  In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt. 

2.  01:07  Add melted butter and oil, stir well.

3.  01:36  Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.Stir in vanilla extract.  Gradually add buttermilk and stir well.

4.  02:26  Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).

5.  03:54  Evenly divide batter between prepared pans.  Bake on 350F (175C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.

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DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!

The BEST Chocolate Cake

This dreamy S’mores Ice Cream Cake has layers of moist chocolate cake, chocolate marshmallow fudge and marshmallow ice cream filled with chunks of graham crackers. All the flavors of s’mores incorporated into one amazing cake!

S'mores Ice Cream Cake

(130 grams) flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

tsp baking soda

tsp salt

(120 milliliters) buttermilk

(120 ml) vegetable oil

(120 milliliters) boiling water

oz chocolate chips

corn syrup

(120 milliliters) heavy whipping cream

mini marshmallows

oz (170 grams) cream cheese, room temperature

(155 grams) sugar

tbsp (30 milliliters) milk

(86 grams) powdered sugar

graham cracker sheets, crumbled

oz marshmallow cream

(68 grams) powdered sugar

(57 grams) natural unsweetened cocoa

graham crackers, crumbled

Chocolate sauce

Marshmallows

NOTE: 8-inch springform pans are best for building this cake so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering. In lou of using a cake pan to build the cake, you could also use cake collars.
TO MAKE THE CAKE:

instruction-step-2&#8243;>1. Preheat the oven to 350°F (176°C). Line the bottom of two 8-inch cake pans with parchment paper and grease the sides.
2. In a

arge mixer bowl, combine the first 5 ingredients for the cake.
3. Add t

e egg, buttermilk, oil and vanilla and mix until smooth.
4. Add t

e boiling water and mix until smooth. Batter will be thin.
5. Divid

the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out with a few crumbs.
6. Remov

cake from oven and allow to cool for 3-4 minutes, then remove cake from pan to a cooling rack to cool completely.
TO MAKE THE ICE CREAM:

struction-step-8&#8243;>7. Once the cake has cooled, make the ice cream. In a large mixer bowl, combine the cream cheese and sugar until smooth.
8. Add t

e milk and vanilla extract and mix until well combined.
9. In an

ther mixer bowl, add whip the heavy whipping cream and powdered sugar until stiff peaks form.
10. Gent

y fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
11. Gent

y fold in the graham crackers until combined throughout
12. Gent

y fold in the marshmallow fluff, so that there are ribbons of marshmallow fluff through the ice cream. Do not mix until completely combined.
ASSEMBLY:

struction-step-14&#8243;>13. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see example). If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
14. Cut th

dome off of the tops of the cake layers, then place the first cake layer into the bottom of the pan.
15. For th

chocolate fudge layer, place the chocolate chips, corn syrup and vanilla extract in a medium sized bowl.
16. Microw

ve the heavy whipping cream until it begins to boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
17. Spread

half of the marshmallows into an even layer on top of the chocolate cake.
18. Pour h

lf of the chocolate fudge over the marshmallows and spread evenly.
19. Spread

about half of the ice cream mixture into an even layer over the chocolate fudge.
20. Place

he second layer of cake on top of the ice cream, then repeat steps 16-18.
21. Allow

he ice cream cake to freeze completely, 6-8 hours. Once frozen, remove from springform pan and remove parchment paper from sides.
22. To mak

the whipped cream frosting, whip the heavy whipping cream, powdered sugar, cocoa and vanilla extract until stiff peaks form.
23. Frost

he outside of the cake with the whipped cream, then pipe a border around the top edge.
24. To fin

sh off the cake, press crumbled graham cracker crumbs onto the sides of the cake and top it will marshmallows and a chocolate drizzle. You can toast the marshmallows on top with a kitchen torch, if you have one.
25. Freeze

the cake until ready to serve. This cake doesn’t freeze as firm as some others, so you don’t need to let it sit out to thaw before serving.

Top 5 best cake recipe recipes from across the web

The most viewed best cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannoli Layer Cake

Pineapple Upside Down Cake

Sour Cream Blueberry Bundt Cake

The BEST Chocolate Cake Recipe

S'mores Ice Cream Cake

Top 5 best cake recipe recipes from across the web

The most viewed best cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Layer Cake

Pineapple Upside Down Cake

Sour Cream Blueberry Bundt Cake

The BEST Chocolate Cake Recipe

S'mores Ice Cream Cake

The most viewed best cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine