homemade cake

Sugar Free Chocolate Cake

all-purpose flour

Splenda zero calorie sweetner

cocoa powder

baking powder

baking soda

salt

buttermilk

canola oil

eggs (room temperature)

vanilla

freshly brewed strong hot coffee

cream cheese ((softened))

sugar free chocolate pudding ((1 large box))

milk

Lite Cool Whip

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.

For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.

In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.

Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.

Make the Cake:

Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.

In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.

Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.&nbsp;

After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.

Make the Frosting:

Place one cake layer on a plate.

Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.

Place the second cake on top.

Frost the top and outside of the cake (if desired) with the remaining frosting.

Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

Assemble the Cake:

This made from scratch Basic Vanilla Cake Recipe is one that must be added to your repertoire. It&rsquo;s light, tender, and full of vanilla flavor. The buttery, moist texture makes it a great cake for all occasions.

Basic Vanilla Cake Recipe

(339 g) unsalted butter, softened

(660 g) confectioners' sugar, sifted

vanilla extract

heavy cream, room temperature

(226 g) unsalted butter, softened

(300 g) granulated sugar

eggs, room temperature

(330 g) cake flour

(240 ml) whole milk, room temperature

Preheat the oven to 350°F. Lightly grease the...

Preheat the oven to 350°F. Lightly grease the sides and bottom of 2 9-inch round cake pans. Line the bottoms with parchment paper cut to fit and generously grease the parchment paper as well. Dust the pans with flour then tap out any excess; set aside.

In a large bowl, beat the butter and...

In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.

Combine the flour, baking powder, and salt in...

Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture followed by the milk. Beat on medium-low speed just until combined. 

Divide the batter evenly between the prepared pans....

Divide the batter evenly between the prepared pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out with few moist crumbs attached. Take care to not over-bake. Check the cake at 15 minutes to see how it is doing and judge the timing from there.

Cool for 10 minutes. Remove from pans and...

Cool for 10 minutes. Remove from pans and cool completely on a wire rack. 

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.

Add half the confectioners’ sugar and beat on...

Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.

Add the remaining confectioners’ sugar and beat on...

Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.

Add the vanilla and salt. Turn the mixer...

Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)

Check the consistency of the frosting and add...

Check the consistency of the frosting and add more cream, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn’t hold its shape.

Place one layer on a serving platter. Spread...

Place one layer on a serving platter. Spread about 1/3 of the frosting over the top.

Gently place the second layer on top of...

Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake.

https://mediavine-res.cloudinary.com/video/upload/bsvd60trrohoy51ardkk.mp4

This made from scratch Basic Vanilla Cake recipe is one that must be added to your repertoire. It’s light, tender, and full of vanilla flavor. The buttery, moist texture makes it a great cake for all occasions.

Basic Vanilla Cake

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake. How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder. Two tier chocolate sandwich cake filled with thick chocolate buttercream frosting. A easy to cook birthday cake, afternoon treat or just an excuse to get baking.Uk measurements and time given for baking in the oven in two loose base 8 inch sandwich tins.Check out blog post for ingredients and cooking time for two 7 inch or 9 inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Chocolate Victoria Sponge Cake

Large Eggs (Room temperature)

Butter (Room temperature (Stork

Caster Sugar

Self-raising flour

Cocoa powder

Butter (Room Temperture)

Icing sugar (plus extra for dusting on top)

Cooking Chocolate (We use milk chocolate

Weigh

For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour &amp; cocoa powder should be weighed together to make up to the same weight as the eggs.

Sieve

Sift the flour and cocoa powder together to remove lumps.

Grease

Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.

Parchment

Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F

Strips

If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips

Prepare for cake

Butter

Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth.  Add sugar continue to mix.

Cream

Cream until light and fluffy, with a pale yellow colour.

Eggs

Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added

Add half the flour and cocoa powder, mix on medium speed until combined.

Fold

Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.

Split

Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)

Smooth

Use a spatula to push the mixture evenly around the tin.

Water

If using squeeze some water out of the baking strips

Add the wet baking strips to the outside of the sandwich cake tins

Oven

Cook in preheat oven 190°C / 170°C fan / 375°F  for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.

Cool

Paper

Tip upside down on to a wire rack and remove the baking paper.

Wire rack

Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.

Make Chocolate Cake

Melt

Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.

Soften

Use electric mixer with paddle attachment or whisk to soften butter

Sift

Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy

Chocolate

Pour the melted chocolate into the frosting.

Combine

Chocolate Buttercream

Frosting

Place the prepared chocolate buttercream on to one of the sponges

Spread

Sprinkle

Slice

Slice and serve, as it is or with some cream.

Assemble Chocolate Victoria Sponge

https://embed.mediavine.com/videos/upvcplvyost2sy6yrpl0

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake.
How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder.
A two-tier chocolate sandwich cake filled with thick chocolate buttercream frosting. An easy to cook birthday cake, afternoon treat or just an excuse to get baking.
Uk measurements and time are given for baking in the oven in two loose bases 8-inch sandwich tins.
Check out the blog post for ingredients and cooking time for two 7 inch or 9-inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Moist Banana Cake with Banana Pudding Filling and Homemade Cream Cheese Frosting

Homemade Banana Cake with Cream Cheese Frosting

sugar

1½ tsp baking powder

tsp baking soda

cinnamon

bananas

buttermilk ((or ¾ cup milk with

vegetable shortening ((you can sub butter, see notes))

tsp vanilla extract

eggs

banana pudding mix

8 oz package cream cheese, room temp

vegetable shortening

confectioners powdered sugar

preheat oven and prep pans

Preheat the oven to 350°F and prepare your cake pans with shortening, flour and/or parchment paper.

mix together dry ingredients, add wet ingredients and beat together

In a large mixing bowl place the flour, sugar, baking powder, baking soda, salt, and cinnamon and stir together until well mixed. Add the bananas, buttermilk, shortening and vanilla and mix with a hand mixer on medium speed until everything is combined. Add the eggs and continue to beat for 2 minutes.

bake cakes until toothpick come out clean

Pour the cake batter into the cake pans and tap on the counter to remove air bubbles. Place the pan(s) in the oven and bake for 35 minutes. Test the cake with a toothpick at 25 minutes or until the toothpick comes out clean. My pans took 35 minutes to fully cook because they are a deep cake pan.

cool cake(s) on cooling rack

Once done, remove the cake pan from the oven and allow to cool on a cooling rack for 10 minutes. Remove the cake from the pan and continue cooling on the rack until fully cool.

Banana Cake

add ingredients to bowl and beat together, set in fridge

While the cake is baking, add the banana pudding mix and cold milk into a bowl and mix with a hand mixer for 2 minutes on medium speed. Place in refrigerator until ready to use. Most instant puddings only take about 5 minutes to set but you want to keep the pudding cold until you are ready to use it.

Banana Pudding

beat cream cheese and shortening, add other ingredients and combine

Add the cream cheese and shortening to a mixing bowl and beat until smooth, about 2 minutes. Add the salt and vanilla and beat together for another minute. Add the powdered sugar, one cup at a time, until desired sweetness and consistency is achieved. Place the frosting in the refrigerator until ready to frost the cake.

Cream Cheese Frosting

level cakes, layer and add banana pudding

Once the cakes have fully cooled, cut the top off with a serrated knife to create a level top.

Place one cake layer on a cake stand or plate. Place about half of the banana pudding in the middle of the cake and spread out with a spatula leaving about ½ inch around the edge.

Add the next cake layer and repeat the pudding layer. Place the last layer on top, bottom side up, so you have a nice flat top to work with.

Freeze cake and add crumb coat

At this point, you want to frost a crumb coat on the cake.  To create a crumb coat, place a thin layer of frosting all over the entire cake and then place it in the freezer for 10 minutes. This will help eliminate crumbs in the final frosting layer.

Frost entire cake and decorate as desired

Remove the cake from the freezer and fully frost with the remaining frosting. You can also pipe on decoration as desired or garnish with fresh banana slices or chopped nuts. Leave the cake in the refrigerator until ready to serve.

Cake Assembly and Frosting

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)

blanched almonds, (ground)

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.

Moist, tender peanut butter cake is topped with a smooth strawberry buttercream frosting. This cake is the perfect dessert for any occasion and will be requested again and again!

Peanut Butter Cake with Strawberry Frosting

vegetable oil

dark brown sugar

peanut butter

buttermilk (room temperature)

strawberries

butter (softened)

half and half (or milk)

Preheat your oven to 450 degrees Farhenheit (232 °C). Spray a 9x13 baking pan with baking spray and set aside.

To a large mixing bowl, add flour, baking powder, baking soda, and salt. Whisk the ingredients to combine and set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add the oil, brown sugar, granulated sugar, and peanut butter. Mix the ingredients on medium (5-6 on a stand mixer) until combined, about 2-3 minutes.

Add in the eggs one at a time, beating to combine after each addition. Beat on medium-low after adding each egg until no more egg is visible.

Alternate adding the flour mixture and buttermilk to the peanut butter mixture, starting and ending with the flour. Beat on medium after each addition just until ingredients are combined. This means until no more dry flour or buttermilk are visible in the batter. Add vanilla and beat until just combined.

Pour batter into the prepared baking pan and smooth it out in an even layer with a silicone spatula. Transfer the pan to the preheated oven and bake for 25-30 minutes until a toothpick inserted into the center comes out with no wet batter.

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Condensed Milk Cake. Just stir and ...

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