cake from scratch

Slice into summer with this heavenly Peach Cake, dappled with fresh ripe peaches and drizzled with sweet cream glaze!

Peach Cake

unsalted butter (softened)

sugar

eggs

all-purpose flour (divided)

baking soda

salt

sour cream

vanilla extract

peaches (fresh or frozen, with

heavy cream

orange juice (or pineapple juice)

Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.

Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.

Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake. 

Absolutely The BEST Gooey Butter Cake Recipe (From Scratch) we've ever tested! Similar to Chess Squares and Philadelphia Style Cake.

The Best Gooey Butter Cake Recipe (From Scratch)

all-purpose flour

blanched almonds, (ground)

baking powder

butter

cream cheese

almond extract, (optional)

Preheat the oven to 350 degrees F. Line a  9 X 13 inch baking dish with parchment paper and set aside. Place the almonds in a  food processor and pulse until finely ground. Add the flour, sugar, baking powder, and salt to the food processor. Pulse to combine. Then add the eggs and butter. Turn the food processor on low and run until the mixture forms soft crumby dough.

Dump the dough into the prepared pan. Lightly press the dough evenly over the surface of the pan. Don't pack it down too much. Set aside.

For the top layer, wipe out the food processor bowl and add the cream cheese. Turn on high and whip to soften. Scrape the bowl with a spatula, then add the eggs, vanilla extract, and almond extract. Beat the mixture again until smooth. Add the powdered sugar and beat until smooth. Scrape the bowl again, and mix one more time to make sure there are no clumps.

Pour the mixture over the bottom layer. Place on the middle rack in the oven and bake for 50-60 minutes. The top should be golden and puffed up in the center when it's done. If the top starts to turn dark before it puffs up, lay a loose piece of foil over the top to stop the browning, and continue baking.

Allow the gooey butter cake to cool completely at room temperature. Dust with powdered sugar if desired.

This homemade Chocolate Mudslide Cake is made from scratch with chocolate, Kahlua and Bailey’s Irish Cream. You’ll be surprised how easy this recipe is!

Chocolate Mudslide Cake

Kahlua liquor

all-purpose flour, sifted

Hershey’s Special dark chocolate cocoa powder, sifted

unsalted butter, melted

vegetable oil

water

espresso powder

(4 sticks) unsalted butter, softened

chocolate chips

Preheat oven to 350° F. Grease three 8-inch cake pans with Crisco and dust with cocoa powder to help easily release the cake after it is baked.

Combine the Kahlua and sour cream in a cup, stir until the sour cream is mixed into the liquor and set aside.

In a medium-sized bowl, sift the flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add the baking powder and salt and set aside.

In a microwave-safe bowl, melt the butter. Combine the melted butter in a large mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.

Add the eggs, one at a time, ensure that each egg is well beaten before adding the next one. Add the vanilla extract together with the last egg.

Alternate adding the flour mixture and the Kahlua mixture. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the Kahlua mixture. Repeat with remaining flour mixture and remaining liquid mixture. Use a spatula to ensure the batter at the bottom of the bowl is well mixed.

Pour the batter in the greased &amp; coated pans, dividing as evenly as possible. Bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.

Transfer to a wire rack to cool completely. Once cooled, gently run a knife around the edge of the pan to help release the cake from the pans.

Tort the top of the cake but using a serrated knife to cut the dome off the cake. You want a nice flat surface on top.

In a small glass, combine the hot water and espresso powder and whisk until the espresso powder is dissolved. Set this aside.

Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Sift the cocoa powder into a mixing bowl. Turn the mixer on slow speed and beat it until the cocoa power is mixed into butter, scraping down the bowl as needed.

Add 2 cups of powdered sugar and mix on low speed until incorporated into butter. Continuing adding powdered sugar, one to two cups at a time, followed by 1 tablespoons of Kahlua and 1 tablespoons of the brewed espresso and beat on low speed until the sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.

Add the last cup of powdered sugar along with a pinch of salt and remaining Kahlua and beat on low until the ingredients start to mix together. Increase the speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

You will need to judge the consistency of your frosting. You want it light and fluffy and not too stiff. If the frosting seems to thin, you can still add an additional cup of powered sugar.

In order to create even layers, I use a piping bag fitted with an open round tip, or simply cut off the end of the piping bag. I also highly suggest to use a lazy Suzan to rotate the cake as you work.

Fill the first layer of frosting by using your piping bag and pipe from the outside edge into the center. Gently spread the frosting with an offset spatula to fill in the gaps.

Place the next layer of cake on top and repeat the above instructions to fill the layer of frosting. For the top layer of cake, place it inverted, so the bottom of the cake is actually the top, creating a nice and smooth top edge.

Proceed to add your crumb coat by adding a cup of frosting to the top of the cake and gently spread out to the edges and down the sides. Use the leftover frosting in your piping bags to fill in the cracks between the layers.

Using an offset spatula or icing smoother, the wipe away excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it. Refrigerate the cake for 15-20 minutes to allow the crumb coat to harden.

First, add about ½ cup of frosting to the top of the cake and create a nice, smooth top. Use your Viva paper towel and fondant smoother to create a flat even surface.

Put remaining frosting in a 18-inch piping bag fitted with a Wilton #789 icing tip. Pipe the outside edge of the cake working from the bottom to the top. Use your icing smoother or large offset spatula to smooth edges and remove excess frosting. Again, use your Viva paper towels and the icing smoother to help smooth out the edges of the cake.

To drizzle the ganache, use a piping bag and squeeze the ganache near the edges of the cake and if needed, use the flat edge of your offset spatula and push it gently over the sides. Repeat these steps until you are satisfied with the dripped edges. Pour the remaining ganache in the middle of your cake and gently flood out to the edges with the offset spatula. All the ganache to set until slightly firmed.

Once the cake is completely smooth, put remaining frosting into a large piping bag fitted with an Ateco Tip 846 (closed star tip). Pipe the boarders on the edges of the cake and garnish with sprinkles.

For the cake:

First, let me say your cake beautiful and I was hoping for the same outcome. My cake turned out very dry. It is very chocolatey though. I only made 1/2 the icing recipe because it would have been way too much for my family. Not sure what I did wrong but the cake is just too dry,  Also, I added more Kahlua to the frosting than called for and then added heavy whipping cream to get it thin enough to spread. I was disappointed but will try other recipes for sure. Thanks for sharing.

Strawberry Shortcake Poke Cake is a light homemade  lemon buttermilk  yellow cake filled with pureed and chopped strawberries then covered in whip cream from Serena Bakes Simply From Scratch.

Strawberry Shortcake Poke Cake

Cold Butter Plus Soft Butter For Greasing Pan

Sugar

Lemon Zest

Eggs

Vanilla Extract

Baking Powder

Baking Soda

Salt

All-Purpose or Whole Wheat Pastry Flour

Buttermilk

Water

Unflavored Gelatin

Strawberries, Finely Chopped

Sugar Or To Taste

whole Large Lemon, Juiced

Heavy Whipping Cream

https://www.serenabakessimplyfromscratch.com/2015/03/strawberry-shortcake-poke-cake.html

This funfetti sheet cake is everything a funfetti cake should be: moist, tender, buttery &amp; filled with sprinkles. So goodbye to the box mix and make this easy funfetti cake recipe instead.

Funfetti Sheet Cake

eggs*

sour cream*

milk*

cream

Preheat the oven to 350F degrees. Then grease and flour a 9x13 inch baking pan.

In a large bowl sift together the flour, baking powder, baking soda, and salt.

In a separate large bowl beat the butter and sugar together until fluffy (about 2 minutes).

Add in the vanilla extract, then beat in the eggs 1 at a time.

With the mixer on low speed, beat in the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary.

Then mix in the milk, followed by the rest of the flour mixture.

Turn off the mixer and gently stir in the sprinkles using a large rubber spatula.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean. 

Funfetti Cake

In a large bowl beat the butter until fluffy. 

Beat in 3 cups of powdered sugar, starting with the mixer on low speed then gradually increasing the speed as it begins to incorporate.

Then add in the salt. Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with a tablespoon or 2 of cream until the desired sweetness level is reached. 

Frost the cooled cake and decorate with sprinkles

Vanilla Frosting

This gorgeous Chocolate Cake is made from my homemade chocolate cake mix! And it&#39;s so much better than boxed cake mix! Moist, chocolaty but just as easy!

Homemade Chocolate Cake with Chocolate Frosting

recipe chocolate cake mix

grapeseed oil

unsalted butter

natural unsweetened cocoa powder

milk

low-fat buttermilk

almond extract

Grease and line 2 (9-inch) cake pans with parchment.

Preheat your oven to 350℉ (or 180℃).

Into the bowl of your stand mixer fitted with the paddle attachment, add the homemade cake mix, water and oil. Mix on low until combined.

With the mixer on low, add the vanilla plus one egg at a time to the cake mixture, scraping down the sides of the bowl after each egg.

Divide the cake mixture (about 2 1/2 cups each) among the two prepared pans. Slide the pans into your preheated oven and bake for 25 to 30 minutes or until a tester comes out with only a few crumbs attached. Rotate the pans half way through baking to ensure even baking.

Allow the cakes to cool in the pans for 10 minutes before running a knife around the edge and turning the cakes out onto a wire cooling rack.

Cool the cakes completely before frosting.

In the bowl of your stand mixer fitted with the whisk attachment, add the butter and mix on low speed until light and creamy (about 2 minutes).

Next, sift together the powdered sugar and cocoa powder into a large bowl.

Using a large liquid measuring cup combine the whole milk, buttermilk, vanilla and almond extract.

Add a few large spoonfuls of the cocoa mixture to the butter in the mixer, alternating with the liquids. Mix on low speed until just combined. Increase the speed to high and mix for 4 to 5 minutes or until the frosting is light and fluffy.

FOR THE FROSTING:

Spread a teaspoon of frosting in the middle of the cake plate/stand. Place the first cake layer onto a cake stand and loosely place strips of parchment or wax paper just underneath the edge all around the cake. Top with 1/3 of the frosting and starting at the center, spread the frosting out to the edge, leaving a little extra frosting overhanging the edge of the cake. Place the second cake layer on top of the frosting and top it with the remaining frosting. Spread the frosting out from the center and down around the sides of the cake.

HOW TO FROST THE CAKE:

A plethora of herbs and spices mixed together to make a robust Homemade Southwest Seasoning. Perfect for chicken or beef and can be used in a ton of different recipes.

Homemade Southwest Seasoning

ancho chili powder

cumin

smoked paprika

paprika

garlic powder

oregano

coriander

onion powder

turmeric

black pepper

cayenne pepper

Measure and combine all spices in a container with a tight-fitting lid.

Store in a dry, dark place for up to 6 months or longer.

Fantastic seasoning blend I used on ground chicken, riced cauliflower &amp; broccoli with sliced cherry tomatoes and diced bell peppers, onions served as a burrito bowl sliced avocado and a dollop of sour cream. Everyone loved it!

I've been looking for a homemade spice blend, but none ticked all my boxes - until now! This one is spot on. I didn't change a thing. And I took MAURA's advice and made fish tacos - YUM!!!

Hi!  I’m using your seasoning blend to make pork carnitas.  Thank you, it smells delicious  

Due to health reasons, it’s very challenging to buy flavorful seasonings pre made. I was able to make this one with a very low sodium ct &amp; it was still VERY tasty! I used it to season my chicken then put into a Cesar salad &amp; dressed with tortilla crumbles &amp; tomato basil feta. Yum!!

Used in making pork flautas.  They were amazing.
Thanks!!!

This is a super easy and delicious mix of spices! I used it on chicken, then added some to ranch dressing to make a Southwest chicken salad with lettuce, corn, tomatoes and avocado. Very tasty!!!!

Thank you for simplifying my life!  Great recipe!

I mixed up the slices for the Southwest seasoning and used to flavor my ground pork for pork and pablono pepper soft tacos with homemade Pico and creama, they were delicious, the seasoning was amazing in the pork with pablono peppers purple onion, minced garlic and a little jalapeño. 
Thank you for the recipe

I use this seasoning to make bomb quesadillas. It’s a really good blend

This is amazing on tilapia to make street tacos.  Best recipe for make your southwest season I've found yet

I used this recipe with chicken breasts in my crock pot, added to some chicken broth. Shred the breasts and put them back into the seasoned liquid to absorb the flavors.  I used the shredded chicken to make a Santa Fe Chicken Pizza Pie.  It was awesome!  BTW you can purchase 4 oz canning jars to store home made seasonings.

I used it for a Hello Fresh remake too, Gaby. It was perfect for the Chipotle Chicken and Rice Bowl. Laurie, thank you for the recipe!

I remade a Hello Fresh flautas recipe and needed southwest seasoning. Thank you for the recipe! The seasoning on the black beans tasted wonderful!

This is a delicious combination of flavors!   I love it on baked chicken breast topped with sauteed peppers, onions and jalapenos!  Will try it on fish.  I shared it with my sister, and she loves it on potatoes!  Thank you for a great recipe!

Top 7 cake from scratch recipes from across the web

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Peach Cake

The Best Gooey Butter Cake Recipe (...

Chocolate Mudslide Cake

Strawberry Shortcake Poke Cake

Funfetti Sheet Cake

Homemade Chocolate Cake with Chocol...

Homemade Southwest Seasoning

Top 7 cake from scratch recipes from across the web

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

Top Tags

Peach Cake

The Best Gooey Butter Cake Recipe (...

Chocolate Mudslide Cake

Strawberry Shortcake Poke Cake

Funfetti Sheet Cake

Homemade Chocolate Cake with Chocol...

Homemade Southwest Seasoning

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