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.

Top 4 easy cakes recipes from across the web

The most viewed easy cakes recipes by Recipe Cart users, saved from over 6,000 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

Top 4 easy cakes recipes from across the web

The most viewed easy cakes recipes by Recipe Cart users, saved from over 6,000 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

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