easy cakes

The Best One Bowl Chocolate Sheet Cake - A deliciously fudgy chocolate sheet cake that is so easy to make. Top it with a creamy chocolate buttercream frosting. EASY - This recipe is very easy for beginners and will give fool proof results! It&#039;s also a quick cake to make and a great snacking cake too. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. You can access metric measurements by using the toggle button under the ingredients list.

Fudgy One Bowl Chocolate Cake

oz AP flour

10.6 oz white sugar (1 ½ cups)

2.7 oz Dutch cocoa powder (sifted (please see notes about cup measurements))

tsp baking powder

tsp baking soda

salt

unsalted butter (melted (½ cup butter))

oz cream cheese

½ tbsp apple cider vinegar

eggs

tsp vanilla extract

coffee

recipe Chocolate Buttercream Frosting

Preheat oven to 325°F. Butter and line a 9 x 13 inch pan.

Combine all the dry ingredients in a bowl. With a hand whisk, mix the dry ingredients to make sure there are no lumps. (see notes on how to make this a one bowl cake - by using a weighing scale)

Microwave the butter in a large bowl to melt and mix in the cream cheese with it to form a smooth paste.

Add the apple cider vinegar, vanilla and eggs and whisk well.

Stream in the hot coffee in a slow stream, into the wet ingredients while whisking.

Use a whisk to combine the wet ingredients with the dry ingredients, until all the dry ingredients are moistened and there are no lumps. Be gently with the batter as you don&#039;t want to overwork the batter either

Pour the batter into the prepared pan, and bake for 25 - 30 minutes (it&#x27;s usually about 27 minutes for me), until the cake is springy to the touch in the middle. Try not to open the oven door until the first 20 minutes have passed.

Remove the cake from the oven, and let it cool down. Carefully flip the cake out of the pan and then remove the parchment paper. Then carefully turn the cake out onto the serving plate, so that the shiny side is facing up.

Make the chocolate frosting according to the recipe here.

Apply the buttercream frosting on the surface of the cake, using a knife or offset spatula. You can create swirls or a smooth surface.

Optional - cut about 1 - 1 ½ cm off the edges to create clean, sharp edges. This will give the cake nice clean edges.

Top the cake with funfetti, chocolate sprinkles and / or chocolate shavings.

Chocolate Buttercream Frosting

When lemons are in abundance, there's nothing better than putting them to use in a cake like this lemon sour cream cake. It's zingy, has a retro feel and would be wonderful served for afternoon tea at any time of the year.

Lemon Sour Cream Cake Recipe

(175 grams) unsalted butter, softened

(220 grams) caster sugar

lemon

(80 milliliters) lemon juice

sour cream

(300 grams) plain flour

(150 grams) icing sugar, sifted

lemon juice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6207201477001&=domain=kidspot

5348771529001-6207201477001

My Favorite Super Easy Strawberry Sheet Cake

(15.25 ounce) box white cake mix

(3-ounce) box strawberry Jell-O or gelatin

water

strawberry puree (from fresh or frozen and thawed berries)

canola oil oil

(8 ounce) block cream cheese, softened to room temperature

unsalted butter,

sugar

strawberry puree

sour cream,

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 9&#215;13-inch sheet pan with nonstick baking spray or grease and flour the pan and set aside.

In a large bowl combine cake mix, gelatin, water, sour cream, strawberry puree, oil and eggs. Beat on low using electric hands beaters just to combine then beat on medium for 2 minutes. Pour the batter into the prepared pan and bake for 26-30 minutes until baked through and a toothpick inserted in the center of the cake comes out with a few moist crumbs or clean.

Remove from the oven and allow to cool completely.

While the cake cools, make the cream cheese frosting. In a medium bowl using electric hand beaters, beat cream cheese around the bowl to soften. Add the softened butter and beat to combine. Add the powdered sugar and strawberry puree and beat until thick and smooth, about 3 minutes. If necessary, add a spoonful of sour cream to loosen the frosting. Chill the frosting for 20 minutes before spreading on the cake. (This will help make the frosting more smooth when spread across the cake.)

Once the cake is cooled, spread the frosting across the cake, saving 1/4 of the frosting to pipe a border using a piping bag (or heavy duty freezer bag) and a large star tip. Cover and refrigerate overnight. Before serving, add sliced fresh strawberries to the top of the cake, slice and serve chilled.

I can't wait to try this! Years ago I made a delicious strawberry cake recipe that sounds kind of similar to this one. It was so good that there wasn't a piece left at our Summer BBQ! I am so surprised at how everyone who commented wants to change the recipe so much, why bother even making it, if you don't want to use half of the ingredients? Just make another one. Changing a small detail because of a food allergy is one thing, but when people start critiquing every ingredient it makes me wonder why they bother? I personally think it sounds great as is! The whole purpose of this is that delicious light but heavenly strawberry flavor, I can't understand why anyone would want to alter it so much that it's like a whole different recipe...

fun cake recipe, love the strawberry purree cream cheese frosting and in the cake! A nice use of summer strawberries, thank you!

I made it as written (such a rebel, I know). Batter came together quick and easy. Cake is still cooling but looks great. Frosting is delicious. I’ll report back after dinner!

The presentation on this cake is simply beautiful. What's nice about making it is that you can make this cake with strawberries that are in season now for sure. However, if you want to adapt this recipe you can use peaches, pineapple or strawberries and blueberries combo as alternatives as well. This really is a great recipe. Thank you. Happy 4rh of July!

I didn't have a white cake mix so I used a yellow one and it's delish! Thank you for sharing it!

Loved this super simple recipe! It turned out perfect and was a huge 4th of July hit… thanks Joy!

Delicious cake. My family loved it. However it turned out a little dense in the middle. The taste was great I just wish the middle was more fluffy. Any idea what I might have done wrong? I followed the recipe, The only difference was that I used sugar free strawberry jello.

The cake was delicious! I used strawberry cake mix, which made the cake even tastier. And sprinkled it with some dark chocolate chips. I had the best strawberry cake till now, will make once a week for sure!!

This is a super easy recipe that utilizes both store-bought cake and pudding mix to make one undeniably delicious poke cake. Make it for your next celebration in the sunshine!

Banana Pudding Poke Cake

milk

vegetable oil

vanilla extract

banana cream pudding mix

Dulce de leche (or caramel sauce)

whipped topping (thawed)

banana

Nilla Wafers (crushed)

Preheat your oven to 350 °F (177 °C) and prepare a 9x13-inch cake pan by spraying generously with non-stick spray and set aside.

In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.

Add in the cake mix and whisk until there are no dry spots remaining.

Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.

Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.

Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes. Spread the remaining evenly over the cake.

Refrigerate for at least 1 hour.

Once the pudding has set. Top with dulce de leche (you may need to warm it slightly in the microwave until it is a spreadable consistency) or caramel sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.

Top with whipped cream, sliced bananas, and crushed Nilla Wafers.

Cut and serve.

Place any leftovers in an airtight container and place in the refrigerator for up to three days.

Authentic Sri Lankan Butter Cake that&#039;s light, buttery and moist, with a beautiful crumb, perfect sweetness, and a hint of vanilla flavor! Follow this step by step recipe for perfect results!EASY - This recipe is easy to make even for beginners. A great basic cake recipe that can be served as a birthday cake as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Sri Lankan Butter Cake

unsalted butter ((1 ⅛ cup) softened to 73°F)

¼ tsp sea salt (use a generous ¼ tsp)

sugar sugar

tsp vanilla extract (use less if using vanilla essence)

flour

79 mL milk ((⅓ cup) at room temperature)

Butter and line the bottom of a 8 or 9 inch square pan with parchment paper. You could also line the sides of the pan with parchment paper, or simply butter and flour the sides. Set aside.

Preheat oven to 325°F / 165°C.

Place the butter and salt in a large bowl. With a hand mixer, or the paddle attachment on your stand mixer, beat the butter until light and creamy.

Then add the sugar, and cream the butter and sugar mixture for about 5 - 7 minutes on medium high speed. Scrape the sides and bottom of the bowl to make sure all the butter and sugar are well-mixed.

The mixture should be pale in color, light and very fluffy. This step is important, so make sure it has the right texture. Add the vanilla and continue to mix.

While you cream the butter and sugar mixture, prepare the eggs. Break the eggs open into a bowl (make sure there are no shells).

Add the eggs, one at a time, into the creamed butter-sugar mix. Make sure each egg addition is mixed in well before adding the next one. Scrape the sides and bottom of the bowl in between additions so that the eggs are mixed in well.

Once the eggs are mixed through, the batter is ready for the dry ingredients.

Sift the flour and baking powder together. Place the room temperature milk in a small jug/container.

Add the sifted dry ingredients in 3 - 4 additions, alternating with the milk, and ending with the dry ingredients. (Once you add the first portion of dry ingredients, FOLD it in with a spatula. Then add half of the milk and fold that into the mixture as well. Repeat with another portion of dry ingredients and the rest of the milk, then end with the final portion of dry ingredients.)

Make sure there are no flour lumps in the mixture at this point, but also be careful not to overmix the flour in the batter.

Scrape the batter into the prepared baking pan. Using an offset spatula, spread the batter evenly in the pan. Knock the pan against your kitchen counter 2 - 3 times to remove any trapped air bubbles and to evenly spread the batter in the pan.

Place the baking pan in the preheated oven, and bake for 35 - 40 minutes, until the cake is baked through. Rotate the pan once (carefully) halfway through the baking time. The cake is done when a toothpick inserted into the middle of the cake comes out clean, and the surface of the cake is slightly springy to the touch.

Remove the pan from the oven and let it cool down for 5 - 10 minutes. Carefully flip the cake out onto a cooling wire rack. Peel off the parchment paper, and then flip the cake over again (so that it&#039;s right side up). Use a cake lifter or a cutting board to help with this, because the cake is soft at this point and could break.

Let the cake cool completely. Store the cake in an air-tight container for up to 3 days, or in the fridge for up to 5 days. This cake (wrapped and stored in a container) will freeze very well, and can be stored in the freezer for up to 3 months.

Slice the cake into any size pieces. I have sliced them into 1” x 2” sized pieces in these photos (28 - 32 pieces). Serve immediately.

Loved this recipe! Cake turned out amazing ❤️

Best buttercake recipe . very yummy  everyone loved it thanks

Hi Dini!

My family absolutely loved this cake. It was all gone within one day! 

I was just wondering how to adjust the bake time and temperature (both conventional and fan-forced) for a 20cm/8 inch round cake pan? My cake may have come out a bit coarse as I didn’t know how to adjust for the pan size.

Thank you so much for a wonderful recipe.

Very good recipe. I used brown sugar &amp; reduced the quantity a little bit. My grandkids &amp; the adults loved it.

Made this cake yesterday and it was so easy. My egg yolks were bright orange so the colour of my cake is a little darker than the photos here but the flavour is lovely. It's not overly sweet, has a great crumb and a nice bouncey-ness. I'm going to try making it with margarine next time to emulate the softer texture of the butter cake I get in Sri Lanka. Until then, I'll just be eating cake for breakfast, lunch and dinner!

This is my go-to and everyone raves about it!! BUT can you help me with hints on what to do to make it a bit bigger please?? I know it'll be ingredients and cooking time that needs changing!!

Tried this a million times and perfect each time :)

I love this recipe. It is so perfect. Tried to bake a butter cake several times without success years ago. Today I googled and found your recipe. Haven’t baked in ages and just followed the instructions and baked a lovely butter cake. Thank you so much:)

Easy to follow steps and well explained in plain English. Every time I bake, it comes out pretty well.

Well explained in detail. Learned a lot more by going through this.

Top 5 easy cakes recipes from across the web

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

Top Tags

Fudgy One Bowl Chocolate Cake

Lemon Sour Cream Cake Recipe

My Favorite Super Easy Strawberry S...

Banana Pudding Poke Cake

Sri Lankan Butter Cake

Top 5 easy cakes recipes from across the web

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

Top Tags

Fudgy One Bowl Chocolate Cake

Lemon Sour Cream Cake Recipe

My Favorite Super Easy Strawberry S...

Banana Pudding Poke Cake

Sri Lankan Butter Cake

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