easy cake recipes

Whole oranges, almond meal, eggs and sugar -- that's all you need to make this deliciously moist French Orange and Almond Flourless Cake! &nbsp;Great for snack, after-meal dessert or breakfast! &nbsp;(VIDEO ABOVE)

French Orange and Almond Flourless Cake

oranges,

almond meal

sugar

eggs

tsp baking powder

almonds

In a medium saucepan, place oranges and add enough water to submerge the oranges. Cover saucepan with a lid and bring to a boil.

Once the water boils, lower the heat and keep simmering for 2 hours.

Drain oranges.

Preheat oven to 180°C (350°F).

Grease and dust an 8-inch baking pan with flour.

Slice the oranges into quarters and remove the bitter part in the middle, as well as the main eye in the middle.

Place the sliced oranges in a food processor and pulse until you get a smooth puree.

Add almond meal and sugar.  Mix until thoroughly combined.

Add eggs and baking powder.  Mix until you get a smooth cake mixture.

Pour cake mixture into greased and floured baking pan.

Use a spatula to even out the top of the cake mixture.

Sprinkle sliced almonds on top of the mixture.

Place baking pan in the lower part of the oven for 55 to 6 minutes.

Set aside for at least 30 minutes, to cool down and then remove the cake from the pan.

Serve. (Dust with some powdered sugar or more sliced almonds, if desired.)

This moist cake is swirled with a mixture of brown sugar and cinnamon to give it that classic cinnamon roll flavor! The cake gets topped off with an easy glaze and makes a great breakfast or dessert.

Cinnamon Roll Cake

flour

brown sugar

baking powder

salt

milk

vanilla

butter (melted)

cinnamon

milk (or more)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.

Add all of the ingredients except for the butter to a mixing bowl and whisk well to combine.

Pour in the melted butter and use an electric mixer on low speed, mixing the batter until it’s just combined. Do not overmix.

Pour batter into the prepared baking dish.

To make the topping, whisk together the brown sugar and cinnamon.

Sprinkle the topping over the top of the cake and use a butter knife to swirl the topping into the batter.

Bake for 35-40 minutes or until a tester inserted in the center comes out clean.

Cool for 10 minutes before whisking together the powdered sugar and milk to make the glaze. Add additional milk 1 tablespoon at a time to reach the consistency you prefer. Pour the glaze over the warm cake.

Let glaze set before slicing and serving.

https://embed.mediavine.com/videos/te1awbha1ymtibv1e2zg

This CINNAMON ROLL CAKE RECIPE does double duty in my house - this kids love it for both breakfast or dessert! The sweet swirls of cinnamon and sugar get crackly on top and add the perfect contrast of texture to this moist cake. We top it off with a simple vanilla glaze.

With melt-in-the-mouth gluten free sponges that taste like hot chocolate in cake form and a fluffy rich chocolate buttercream frosting, this gluten free chocolate cake is the very definition of comfort food. Plus, it’s easy and quick to make!

The Ultimate Gluten Free Chocolate Cake

tsp xanthan gum

+ 1/2 tbsp (50 g) cocoa powder

tsp baking soda

(300 g) granulated sugar

tsp salt

eggs, room temperature

+ 2 tsp (250 mL) milk, room temperature

+ 1 tsp (125 mL) vegetable oil

+ 2 tsp (250 mL) boiling hot water

(340 g) unsalted butter, softened

(250 g) powdered sugar

+ 1 tbsp (75 g) cocoa powder

5 1/3 oz (150 g) dark chocolate, melted and cooled

Pre-heat the oven to 355 ºF (180 ºC) and line two 7 inch round cake pans with greaseproof/baking paper.

In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.

Add the granulated sugar and salt, and whisk well.

Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.

Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.

Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 40 minutes or until spongy to the touch and an inserted toothpick comes out clean.

Allow to cool.

For gluten free chocolate sponges:

In a stand mixer, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered sugar, and beat for a further 5 minutes.

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

For chocolate buttercream frosting:

If the sponges are domed, level them out by&nbsp;cutting off the domed tops with a serrated knife.

Place the bottom sponge layer on a cake stand, and spread a generous layer of frosting on top, but leave enough for frosting the outside of the cake. Then, place the other sponge on top of the frosting.

Use the remaining chocolate buttercream to frost the outside of the cake. Decorate the cake by creating swirls of buttercream with an offset spatula or the back of a spoon.

Enjoy!

Assembling the cake:

The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.

Storage:

There’s magic in every single slice of this lemon poppy seed cake. The magic of tangy lemon zest, a handful of poppy seeds, a cake that’s equal parts moist and fluffy, and a refreshing lemon icing that ties it all together. Even better, it couldn’t be easier to make.

Simple Lemon Poppy Seed Cake

(200 g) plain gluten free flour blend

almond flour

tsp xanthan gum ((omit

(200 g) granulated sugar

lemons

poppy seeds

(226 g) unsalted butter, softened

(120 mL) milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

lemon juice,

(120 g) powdered/icing sugar, sifted

poppy seeds (for sprinkling)

Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.

In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar, salt, lemon zest and poppy seeds, and mix until combined.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a mixture resembling coarse breadcrumbs (or coarse sand) in texture.

In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.

Transfer the cake batter into the lined baking tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 50 minutes or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool in the baking tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

For lemon poppy seed cake:

Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. (You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.)

Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.

When the icing is half-dry, sprinkle the cake with poppy seeds.

For lemon icing:

The lemon poppy seed cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Daisy Cake

Petal Cookies

c. all-purpose flour

kosher salt

c. sugar

unsalted butter

pure almond extract

c. whole milk

cream cheese

yellow M&M

After baking and decorating the cookies, heat oven to 350°F. Coat two 8 x 2-in. round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

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

Using an electric mixer, beat the granulated sugar and 1/2 cup (1 stick) butter in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the almond extract.

Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated.

Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

While the cakes are cooling, make the frosting: Using an electric mixer, beat the cream cheese and the remaining 1/2 cup (1 stick) butter until smooth. Add the confectioners’ sugar and beat until fluffy, 3 minutes.

Place one cake on a platter and spread 1 cup frosting over the top. Top with the remaining cake. Frost with the remaining icing. Arrange the petal cookies on top to form a daisy; place the yellow M&M in the center. Serve with the remaining cookies, if desired.

Honey Banana Snack Cake. The quickest and easiest snack cake ever. All ingredients go into one bowl, then it&#x27;s just mix and bake! Perfect for packed lunches and after school snacks.

Honey Banana Snack Cake

banana puree

butter (soft and at room temperature)

tsp vanilla extract

honey

vegetable oil

eggs,

all purpose flour

Preheat oven to 350 degrees F.

Lightly grease a 9x9 baking pan and line...

Lightly grease a 9x9 baking pan and line with parchment paper.

Mash the bananas. I like to do this...

Mash the bananas. I like to do this in my stand mixer as the first ingredient to add to the bowl. Just mix the ripe bananas at medium speed until they are a smooth puree .

Add all of the remaining ingredients and mix...

Add all of the remaining ingredients and mix for only a minute until the batter is smooth.

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and bake for 40-45 minutes or until a wooden toothpick inserted in the centre comes our clean.

Allow to cool at least a half hour...

Allow to cool at least a half hour before serving. 

There is nothing better than a big fat slice of chocolate cake. This recipe mixes rich dark chocolate with smooth velvety guinness. Perfect for grown-up chocolate lovers. Or&#8230;our chocolate porter cake is very similar, and makes the perfect celebratory dessert at a dinner party or birthday.

Chocolate Guinness cake

softened unsalted butter,

soft dark brown sugar

good-quality dark chocolate, melted

Guinness

self-raising flour

cocoa powder

tsp bicarbonate of soda

For the icing

tub cream cheese

icing sugar

tbsp soured cream

white chocolate, melted

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 23cm loose-bottomed cake tin.

Beat the butter with the sugar until pale and fluffy – this may take around 5 minutes or so. Gradually beat in the melted chocolate until smooth, then beat in the eggs one at a time.

Gradually whisk in the Guinness. You will have a smooth batter at this point. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda, then fold carefully into the chocolate mixture.

Pour into the tin and bake for 35-40 minutes until a skewer comes out clean. Leave to cool in the tin, then turn out onto a cake plate.

For the icing, beat the cream cheese, icing sugar and vanilla extract together until smooth, then mix in the soured cream and melted chocolate. Spread evenly over the cake and serve.

This great collection of homemade Cake Recipes will give you plenty of delicious ways to boost your dessert game!

The 35 BEST Cake Recipe

baking soda

Choose a recipe that looks tasty. Try something...

Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!

Make a shopping list and buy the ingredients.

Bake your new favorite Cake Recipe!

A traditional treat from Denmark! Drømmekage or Danish Dream Cake is a delicious, soft cake with coconut caramel on top. Excellent with coffee -- so try it for your next snack, or dessert!

Danish Dream Cake Recipe (Drømmekage)

all-purpose flour (250 grams)

tbsp butter, (50 grams), (unsalted & melted)

eggs (63

& 2 tbsp milk

vanilla sugar

+ 1 tbsp butter, (125 grams)

tbsp milk

brown sugar, (packed)

desiccated coconut, (heaping)

Preheat your oven to 180°C (350°F).

Line your cake pan with baking paper.

Preparing equipment:

Sift flour, baking powder, and vanilla sugar into a medium-sized bowl.

On a separate large mixing bowl, mix eggs and sugar until creamy.

Add the sifted dry ingredients, melted butter, and milk.  Mix until you get a smooth batter.

Pour the cake batter into your lined pan.

Tap the cake pan on top of the counter to remove bubbles.

Place pan in the oven for 30 minutes or until it has turned golden.

Preparing dream cake batter:

About 10 minutes before removing the cake out of the oven, start preparing the coconut caramel.

Using a small saucepan, melt the butter over medium-high heat.

Pour the milk and mix.

Add the brown sugar and mix until it has completely dissolved while bringing it to a slow boil.

Top 25 easy cake recipes recipes from across the web

The most viewed easy cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 25 easy cake recipes recipes from across the web

The most viewed easy cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Orange and Almond Flourless ...

Cinnamon Roll Cake

The Ultimate Gluten Free Chocolate ...

Simple Lemon Poppy Seed Cake

Daisy Cake

Honey Banana Snack Cake

Chocolate Guinness cake

The 35 BEST Cake Recipe

Danish Dream Cake Recipe (Drømmekag...

Tosca Cake Recipe (Toscakaka)

Swedish Almond Paste Mini Cakes Rec...

Swedish Cardamom Cake Recipe (Karde...

Kärleksmums Recipe (Swedish Chocola...

Swedish Almond Cake Recipe (Mandelk...

Swedish Saffron Cake Recipe (Saffra...

Swedish Midsummer Cake Recipe (Mids...

Bolo de Mel Recipe (Portuguese Hone...

Butterkuchen Recipe (German Butter ...

Greek Walnut Cake Recipe (Karidopit...

French Poppy Seed Cake Recipe

Torta di Nocciole Recipe (Italian H...

Cranberry Ricotta Cake

Pound Cake

Chocolate Tres Leches Cake

Classic Vanilla Cake

The most viewed easy cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine