homemade cake recipe

This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!

Mocha Brownie Ice Cream Cake

18.4 oz (or similar) box brownie mix

tbsp warm water

instant espresso

oz cream cheese, softened

milk

sugar

kahlua, optional

oz Cool Whip (or homemade whipped cream*)

oreos, crushed

hot fudge sauce (I used Hershey’s Hot Fudge Topping)

tsp espresso

heavy whipping cream

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it&#8217;s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it&#8217;s assembled and frozen. You want to make your cake layers in the same pan you&#8217;ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.

3. When brownies are done baking, allow to completely cool.

1. Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.

2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.

3. Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.

5. Add second brownie to the pan, on top of the ice cream.

6. Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.

8. Allow ice cream cake to freeze completely, 6-8 hours.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.

In a small bowl, dissolve espresso in warm water.

11. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.

12. Add espresso extract and powdered sugar and whip on high until thick and creamy.

*If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.

this came out absolutely amazing!!!! i made this for my boyfriend’s birthday and he couldn’t stop smiling while he ate it. thanks so much!

This is probably the best cake recipe I ever made! We made it three times, the first time with homemade brownies which was delicious but too hard to cut when frozen, so we used homemade chocolate cake the next two times which was much easier to cut and still tasted fantastic! I will make this cake again and again!

Apple and Cinnamon make this the perfect Fall Cake.

Apple and Cinnamon Cake

BATTER

butter

vanilla

eggs

vegetable oil

flour

cinnamon

baking powder

TOPPING

apples

lemon juice

Pre-heat oven to 350° (180° celsius). Grease and flour a 9" (24 centimeter) spring-form cake pan.

In a medium bowl toss together sliced apples and lemon juice, set aside.

In a small bowl mix together cinnamon and sugar, set aside.

In a medium bowl cream butter and sugar, then add eggs one at a time, mix well, then add oil, vanilla and milk and beat till smooth.

In a small bowl whisk together flour, baking powder and 1 teaspoon cinnamon, add to batter and beat on medium until smooth.

Spoon batter into the prepared cake pan, top with sliced apples (do not press down), sprinkle with cinnamon sugar mix. Bake for approximately 50-60 minutes or until toothpick comes out clean. Let cool or serve warm. Enjoy!

Wondering how to make a simple cake at home? Try this easy homemade cake recipe today!If you are looking for cake recipes for beginners, you have to try this homemade cake recipe which is quite simple and delicious for starters. What's more? You can make this easy homemade cake recipe in the cooker as well! In this cake recipe, we have explained both the pressure cooker method as well as cooking in an oven. But many people believe that making a cake at home is difficult. A homemade cake is definitely tastier than the store-bought one and the best thing is that it can be decorated as you like using your favourite fruits or even dry fruits. If you get the quantities right, this cake will rise, be fluffy and taste delicious. This sponge cake can also be your base for most cream cake recipes that you prepare. One tip that makes this cake perfect is the right way to mix the wet and dry ingredients. It may seem a small thing, but adding both of them together at one go may lead to tiny lumps that may affect the texture of the cake. The trick is to gradually add them together, mixing a little at a time. This cake recipe is easy to follow and you can make your birthday cake out of it and trust us, it will not disappoint you. You can use heart-shaped moulds for making Valentine's Day or Anniversary Cake. If you want to make this sponge cake creamier, replace half of the milk with condensed milk.

How to Make Cake at Home: Homemade Cake Recipe, Bake a Cake at Home & Cake Ingredients

all purpose flour

Numbers egg

baking soda

vanilla essence

Making a homemade sponge cake was never so easy. Begin by mixing sugar and butter together. Whisk well until light and fluffy with a manual whisker or a fork. Once done, add the beaten eggs and blend well. Beat further so that the mixture turns white and creamy.

Sift together the all-purpose flour and baking soda. It is done to evenly distribute the baking soda in flour. Gradually, add this to the egg mixture. If required, add a little milk and mix till the batter is fluffy and soft. You may not add the entire milk if you feel the consistency of your cake is fine and it pours down like canned condensed milk. Add vanilla essence and blend well. Vanilla essence is important to camouflage the smell of eggs and to make the cake taste delicious.

Now, take a baking tin to cook the cake and grease it well using some butter or cooking spray. Then, sprinkle some maida or all-purpose flour on it. It will prevent the cake from sticking to the base. You can also line it with butter paper so that when the cake is baked, it can be taken out easily. Pour the prepared cake batter into the prepared tin and place it on a stand in a pressure cooker. Do not add water to the cooker and ensure that the tin does not touch the base of the cooker. You can also keep the baking dish on an inverted steel plate. Increase the flame and pressure cook for two minutes. Now, remove the whistle and cook on low flame for 35-40 minutes. If you are using an electric oven, cook at 180 degrees for 30-35 minutes.

Insert a knife or a metal skewer into the cake and if it comes out clean, then the cake is ready. Remove from the oven/cooker and allow to cool on a wire rack. This cooling process is done so that the cake doesnt break down in between and comes out nice and clean. Once cooled enough, turn the cake tin upside down to remove the cake. You can also use the butter paper to lift off the cake, but you have to be a pro to make it happen quickly as it can also break the cake. So, its better to turn the tin upside down for a better cake. Before decorating, cut an even slice of the cake from the top to prevent any doomed top. But make sure you do this step when the cake is still warm and not completely cold. Now, take some whipping cream and line the cake with it evenly and scrape any extra cream. Once done, you can use cherries to decorate the cake or even tutti-frutti, it completely depends on your choice. The cake is ready now.

To make whipping cream for a cake at home, all you need is a mixing bowl, some heavy whipping cream, powdered sugar, vanilla extract and an electric mixer. Take the bowl and add heavy whipping cream in it along with powdered sugar and vanilla extract in it. Whip them all together at medium-high speed. One must understand here that it should not be overdone. If the cream comes out grainy and curdled, its a hint that you have over-whipped the cream. The soft whipping cream will be done in a few minutes, say about 2-3 minutes. Make sure to stop in between and check the consistency of the whipping cream. The perfect whipping cream will have a sturdy peak in it when lifted off. It should not be too soft or liquidy, and curdled or heavy. Once done, you can transfer in a cone as well to decorate your cake.

This Almond Amaretto Bundt Cake is soft, moist, and full of delicious almond flavor. It's so easy to put together and so hard to resist!

Almond Amaretto Bundt Cake

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

tsp almond extract

(325 grams) all purpose flour

tsp baking soda

tsp salt

(180 milliliters) milk

(60 milliliters) amaretto

tbsp (28 grams) salted butter

(69 grams) sugar

(120 milliliters) heavy whipping cream

tsp honey

(86 grams) powdered sugar, sifted

almonds,

Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2

. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add sour cream and almond extract and mix until well combined.

. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.

. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.

0. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.

1. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

2. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
13

Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.

Love this cake!!  Super easy to make and fell right out of the pan, no sticking. I added more powdered sugar to the frosting than it called for because I like a viscous glaze that drips slowly down the cake. It actually appeared whiter after it dried but that could also be due to the additional powdered sugar. 

I toasted some raw almond slices a bit before sprinkling them on top. Not only does this cake look beautiful, the fragrant almond scent along with the delicious taste and texture of the cake make it a real winner!!

https://content.jwplatform.com/videos/LvK0Xhop.mp4

A soft, moist amaretto and almond cake that’s full of flavor!

This dreamy S’mores Ice Cream Cake has layers of moist chocolate cake, chocolate marshmallow fudge and marshmallow ice cream filled with chunks of graham crackers. All the flavors of s’mores incorporated into one amazing cake!

S'mores Ice Cream Cake

(130 grams) flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

(120 milliliters) buttermilk

(120 ml) vegetable oil

tsp vanilla extract

(120 milliliters) boiling water

oz chocolate chips

corn syrup

mini marshmallows

oz (170 grams) cream cheese, room temperature

(155 grams) sugar

tbsp (30 milliliters) milk

(86 grams) powdered sugar

graham cracker sheets, crumbled

oz marshmallow cream

(68 grams) powdered sugar

(57 grams) natural unsweetened cocoa

graham crackers, crumbled

Chocolate sauce

Marshmallows

NOTE: 8-inch springform pans are best for building this cake so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering. In lou of using a cake pan to build the cake, you could also use cake collars.
TO MAKE THE CAKE:

instruction-step-2&#8243;>1. Preheat the oven to 350°F (176°C). Line the bottom of two 8-inch cake pans with parchment paper and grease the sides.
2. In a

arge mixer bowl, combine the first 5 ingredients for the cake.
3. Add t

e egg, buttermilk, oil and vanilla and mix until smooth.
4. Add t

e boiling water and mix until smooth. Batter will be thin.
5. Divid

the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out with a few crumbs.
6. Remov

cake from oven and allow to cool for 3-4 minutes, then remove cake from pan to a cooling rack to cool completely.
TO MAKE THE ICE CREAM:

struction-step-8&#8243;>7. Once the cake has cooled, make the ice cream. In a large mixer bowl, combine the cream cheese and sugar until smooth.
8. Add t

e milk and vanilla extract and mix until well combined.
9. In an

ther mixer bowl, add whip the heavy whipping cream and powdered sugar until stiff peaks form.
10. Gent

y fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
11. Gent

y fold in the graham crackers until combined throughout
12. Gent

y fold in the marshmallow fluff, so that there are ribbons of marshmallow fluff through the ice cream. Do not mix until completely combined.
ASSEMBLY:

struction-step-14&#8243;>13. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see example). If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
14. Cut th

dome off of the tops of the cake layers, then place the first cake layer into the bottom of the pan.
15. For th

chocolate fudge layer, place the chocolate chips, corn syrup and vanilla extract in a medium sized bowl.
16. Microw

ve the heavy whipping cream until it begins to boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
17. Spread

half of the marshmallows into an even layer on top of the chocolate cake.
18. Pour h

lf of the chocolate fudge over the marshmallows and spread evenly.
19. Spread

about half of the ice cream mixture into an even layer over the chocolate fudge.
20. Place

he second layer of cake on top of the ice cream, then repeat steps 16-18.
21. Allow

he ice cream cake to freeze completely, 6-8 hours. Once frozen, remove from springform pan and remove parchment paper from sides.
22. To mak

the whipped cream frosting, whip the heavy whipping cream, powdered sugar, cocoa and vanilla extract until stiff peaks form.
23. Frost

he outside of the cake with the whipped cream, then pipe a border around the top edge.
24. To fin

sh off the cake, press crumbled graham cracker crumbs onto the sides of the cake and top it will marshmallows and a chocolate drizzle. You can toast the marshmallows on top with a kitchen torch, if you have one.
25. Freeze

the cake until ready to serve. This cake doesn’t freeze as firm as some others, so you don’t need to let it sit out to thaw before serving.

Almond Coconut Cake is a delicious blend of almond, coconut, white chocolate and lemon flavors. Almond sponge cake and white chocolate coconut filling with a hint of lemon topped with Raffaello candies and desiccated coconut.

Almond Coconut Cake

+ 1 tablespoon (125 g) unsalted butter

3.5 oz (100 grams) toasted almonds-ground

(100 grams) sifted cake flour

salt

(390 g) white chocolate-chopped

Greek yogurt

heavy cream

coconut milk

gelatin

sugar(or

8-10 Raffaello pralines

Shredded/Grated coconut (approximately 1 cup)

Preheat the oven to 350 F and line two baking trays with parchment paper, set aside.

In a small saucepan heat the butter until lightly browned, then let it cool completely.

Mix the egg whites with a pinch of salt until soft peaks form. Gradually add powdered sugar and mix until combine. Mix in cooled browned butter. Gently stir in ground almond and flour.

Divide the mixture on the two baking trays forming a thin layers (10 x 14 inch each).Bake for 15-16 minutes (until light golden)

Let the almond sponge cool, then cut 2 circles from each layer. You should cut out one 7 inch round layer (that will be the base layer) and three 6 inch round layers.

You can cut the leftover sponge into small rectangles and oven-dry them to make tasty breakfast biscotti.

To make the almond sponge:

In a small saucepan heat the coconut milk and heavy cream until it boils. Remove from the heat and let it cool for a few minutes, then add chopped white chocolate and stir until it has melted completely. Add the dissolved gelatin and stir until it’ melted completely through the heat of the coconut milk and chocolate. Finally, stir in lemon juice and let it all cool to room temperature (it will take some time to cool the chocolate and milk mixture to room temperature, about an hour and you should stir it periodically)

Add the Greek yogurt and put it in the fridge for a few minutes to thicken. NOTES: When you combine the chocolate mixture and yogurt and set it in the fridge for 10-15 minutes it will seems chilled but it will still be thin and runny!!! Don’t worry it will thicken overnight while the cake is in the mold and placed in the fridge!!!

To make the filling:

Place the 7 inch layer of sponge in a spring form and pour 1/4 of the filling. Continue with 6 inch sponge and pour 1/4 filling on each. Place the cake in the fridge overnight (or at least for 5-6 hours)

Beat 1/3 cup heavy cream with 1 teaspoon vanilla and powdered sugar to taste, until stiff peaks form. Spread the cream on top of the cake then gently remove the cake from the mold and decorate the side and top with coconut, garnish the top with Raffaello candies.

To assemble the cake:

This cake looks amazing !!!!!! However, I am deathly allergic to anything citrus. Is it necessary to add the lemon juice to this recipe? Could I substitute anything else for the lemon juice? Thanks...Judy

I will try this for my bday this week.  Where do I get gelatin to buy? I wish you had posted a picture of the filling texture .By the way this cake looks absolutely scrumptious and moist. Can't wait to try it.

I made this recipe and really have quite a few critiques. If you plan on trying this, take heed and read this: 
1. First of all, be prepared, this will be a very small cake if you follow the instructions. Regardless, I think the batter should have been doubled to get decent thickness for the layers. I followed her instructions to the letter and the layers were so thin. They were almost like crackers when I pulled them out of the oven, not at all sponge-like. I had two spring form pans that were both too big. A 7-inch springform is not the standard size. Its really small. So, my solution was to cut the layers into rectangles (I ended up with 6) and put them in a loaf pan. If you go this route, a handy tip is to cut a piece of parchment and line it across the pan with the edges overhanging. That way you can easily lift it out of the pan. 
2. I think the toasted ground almond is a very strong flavor for such a light cake. I wasn't quite sure I liked that flavor. If you toast the almonds (and I would very lightly, barely toast them), I would also toast the coconut that gets put on at the end. I think this would carry that toasted flavor better throughout the cake. An alternative would be to not toast the almonds and just ground them as is, especially if you're not going to toast the coconut.
3. I tripled the whipped cream frosting part of the recipe. I wanted my entire cake covered with the whipped cream. 
4. Beware, the Rafaello's were impossible to find. I tried 6 different stores: grocery, Italian markets, and even a chocolate shop. The owner at the chocolate shop which has candy from all over the world said that the company that producer has had some production problems and that may be why they're so hard to find. 
5. My last critique is for the author of this recipe. Please proof read your recipes before posting them. They are so many typos and I think that's really unprofessional when you're have your own blog. Proofread! 
6. I will say, that the taste of this recipe was good. My crowd enjoyed it. I'm very critical of my baking (and I suppose other's as well). At one point, I was ready to throw the layers away after they came out of the oven. I'm determined and don't let a recipe get the better of me. So, I persisted and had to make some adjustments. My point is, you should't have to do that in a recipe unless it's by personal choice.

A classic breakfast treat, Bisquick Coffee Cake is made with Bisquick mix, a cinnamon &amp; sugar streusel topping then topped with a sweet vanilla glaze.

Homemade Bisquick Coffee Cake

bisquick mix

brown sugar (packed)

milk (2% or whole milk)

applesauce (unsweetened)

egg (room temperature)

Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch round cake pan.

In a medium bowl whisk together the biscuit mix, brown sugar and cinnamon cut in the butter to form coarse crumbs. Set aside.

FOR THE TOPPING

In a large bowl whisk together the milk, applesauce, vanilla and egg until well combined. Add the biscuit mix and sugar, stir just until combined.

Transfer the batter to the prepared baking pan, top with the streusel topping and bake 20-25 minutes or until done. Test with a toothpick. Let cool or serve warm. Drizzle with vanilla glaze before serving. Enjoy!

FOR THE CAKE

In a small/medium bowl combine the powdered sugar, milk and vanilla. The glaze shouldn&#39;t be too thick or too thin.

FOR THE VANILLA GLAZE

Bisquik coffee cakes are the best.  I bake the one with sour cream in it.  It is so good that my daughter-in-law requests it every year for her birthday Sunday dinner with the family. I double the cake recipe and quadruple the topping!

Top 8 homemade cake recipe recipes from across the web

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

Top Tags

Mocha Brownie Ice Cream Cake

Apple and Cinnamon Cake

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Almond Amaretto Bundt Cake

Almond Amaretto Bundt Cake

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Top 8 homemade cake recipe recipes from across the web

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

Top Tags

Mocha Brownie Ice Cream Cake

Apple and Cinnamon Cake

How to Make Cake at Home: Homemade ...

Almond Amaretto Bundt Cake

Almond Amaretto Bundt Cake

S'mores Ice Cream Cake

Almond Coconut Cake

Homemade Bisquick Coffee Cake

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