party cake

Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream

Chocolate Snack Cake with Chocolate Buttercream

Neutral Oil Cooking Spray

flour

(35 grams) unsweetened cocoa powder

baking powder

salt

(60 grams) whole milk

(60 grams) heavy cream

tsp vanilla extract

Tbsp (90 grams) unsalted butter,

(150 grams) granulated sugar

eggs

sugar,

cocoa powder

heavy cream

vanilla bean extract

Salt

A fun and easy cake recipe with pecans, coconut and pockets of sweetened cream cheese. This family friendly sweet treat has craters and crevices that give it that unique name.

Earthquake Cake

pecan

coconut flakes

chocolate cake mix

Eggs, oil and water according to cake mix package

chocolate chips

canola oil

butter

cheese

sugar

Preheat oven to 350 degrees. Spray deep 9&#215;13 inch pan with nonstick baking spray. Evenly sprinkle pecans and coconut in the bottom of the pan.

Mix the cake according to box instructions with egg, vegetable oil and water. In small bowl mix 3/4 cup chocolate chips with canola oil. Sprinkle with flour and stir to combine. Stir the chocolate chips in to the cake mix and spoon in the baking dish over the pecans and coconut.

Melt the butter in the microwave and let it cool slightly. Using a mixer beat cream cheese until sooth and lump free.  Slowly add the melted butter and beat until smooth.   Add the powdered sugar 1 cup at a time and mix until smooth. Drop the cream cheese mixture by rounded tablespoons randomly over the top of the cake.  Sprinkle the remaining chocolate chips over the top.

Bake for 40 minutes or just until the chocolate cake portion is just set.

This cake looks so tasty, I cannot wait to taste it!

This Earthquake Cake is looks incredibly delicious!

This was perfectly moist and filled with the best gooey flavor! Easily, a new family favorite in our home!

This will be a sure hit at my house! It looks fantastic!

OMG this cake is EVERYTHING!!!! I love it!!!!

This cake is awesome!  Love the scoop of ice cream on top!

Deliciousness! This cake is everything i need right now!

So gooey and chocolatey it is perfect, I loved the addition of pecans for a different texture. I plan on making this again it is genius for a summer kids bday party.

It’s one of a kind, it looks crunchy in the outside but definitely so moist inside. I will probably add ice cream on top of this next time, my kids will surely love it!

Well I'm definitely going to have to give this recipe a go, just on the name alone. I think my kids would love it.

Oh my gosh, I had one of these at a potluck and loved it!!  I'm so excited to find this recipe!

My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!

Make perfectly soft, sweet fairy cakes every time with Mary Berry's iced fairy cakes recipe. Ready in just 30 minutes, this recipe makes 12 fairy cakes...

Mary Berry&#8217;s iced fairy cakes

For the fairy cakes:

g (4 oz) softened butter

g (4 oz) caster sugar

g (4 oz) self-raising flour

level tsp baking powder

For the icing:

225 g (8 oz) sifted icing sugar

water

The perfect project to make with kids, these iced fairy cakes couldn't be easier!

Iced fairy cakes

Amazing Salted Caramel Celebration Cake is perfect for a party. Homemade layers of soft caramel cake and layers of salted caramel frosting then topped with chocolate covered pretzels and salted caramel popcorn.

Amazing Salted Caramel Celebration Cake

butter,

AP flour

eggs, lightly beaten

Cup Milk

vanilla extract

Tablespoons Dulce De Leche

Tablespoons sugar

gelatin powder

Tablespoons water

10 chocolate covered pretzels

salted caramel popcorn

Preheat oven to 160 C, 325 F. Grease...

Preheat oven to 160 C, 325 F. Grease and line flour two 8 inches or 20 cm loose-bottomed round cake tins.

Sift flour, salt, and baking powder. 

Lightly beat eggs and add vanilla in a...

Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy.

Add the dulce de leche and combine. Add...

Add the dulce de leche and combine. Add egg mixture a little at a time to the batter. Then add half the flour, then milk, then the rest of flour.

Transfer the cake batter mixture equally into the...

Transfer the cake batter mixture equally into the 2 baking tins and bake 30 - 35 mins or until a skewer comes out clean.

Allow the cakes to rest for 2 minutes...

Allow the cakes to rest for 2 minutes then remove from pans and place UPSIDE DOWN on a cooling rack.

Allow to COMPLETELY cool before frosting.

For the Whipped Cream Frosting, mix the gelatin...

For the Whipped Cream Frosting, mix the gelatin in the hot water and let dissolve for 5 mins. Add a little cream into the gelatin mixture.

Whip the cream until soft peaks adding the...

Whip the cream until soft peaks adding the sugar slowly. Add the vanilla extract.

Then add the gelatin mixture and dulce de...

Then add the gelatin mixture and dulce de leche and whip till stiff peaks.

Spread some frosting on the surface of one...

Spread some frosting on the surface of one cake, place the other cake on top and frost the sides and top of the whole cake.

Decorate the top of the cake by drizzling...

Decorate the top of the cake by drizzling the dulce de leche over it, then adding the chocolate pretzels around the edge of the cake to form a mini wall. Then add the caramel popcorn in the middle. 

Refrigerate for at least an hour so the...

Refrigerate for at least an hour so the cake can firm up before slicing.

Celebration Coconut Cake.
Perfect for a celebration, this coconut cake is made up of layers of soft coconut cake sandwiched between lemon curd then frosted with a light and airy coconut frosting.

Celebration Coconut Cake

Flour

Tsp baking Powder

eggs,

Tsp vanilla Extract

coconut milk

coconut

Tablespoon corn syrup

Tsp cream of Tartar

lemon

Lemon curd

Pre heat oven to 350F / 180C /...

Grease two 9 inch (23 cm) round cake...

Grease two 9 inch (23 cm) round cake pans and line the bottom with circles of parchment paper. Butter the paper and dust the entire inside of the cake pan with flour

Sift together flour, baking powder &amp; salt and...

Sift together flour, baking powder &amp; salt and set aside.

In a mixer, combine butter and sugar until...

In a mixer, combine butter and sugar until mixture is light &amp; fluffy, this will take about 5 minutes). Beat in the egg yolks and vanilla.

Using a spatula, gently fold in 1/3 of...

Using a spatula, gently fold in 1/3 of the dry ingredients until fully combined

Fold in ½ of the coconut milk, then...

Fold in ½ of the coconut milk, then fold in another 1/3 of the flour mix, followed by the other ½ of the coconut milk. Add the rest of the flour and gently fold in, incorporating as much air as possibly. Do not stir or beat the flour in. Fold until all the mix is combined.

Using the whipping attachment, whisk the egg whites...

Using the whipping attachment, whisk the egg whites until medium peaks form. The whites should fall over gently when you lift the whisk.

Gently fold the egg whites into the cake...

Gently fold the egg whites into the cake batter and then fold in the coconut.

Pour the batter into the two pans, dividing...

Pour the batter into the two pans, dividing the mixture evenly. Bake for 20 -25 minutes until cooked.

Place the pans on a cooling rack and...

Place the pans on a cooling rack and leave for 3 minutes, then remove the pans and parchment and leave to cool. Cover the cakes with a damp tea towel so the cakes do not dry out as they cool.

Combine the sugar, egg whites, corn syrup, cream...

Combine the sugar, egg whites, corn syrup, cream of tartar, water, lemon juice in a large mixing bowl. Gently whisk to mix. Set aside.

Choose a saucepan and sit a heat proof...

Choose a saucepan and sit a heat proof bowl on top. Fill the pan halfway up with water (be sure the water is not so high it is touching the bottom of the bowl) and bring to a simmer.  In the bowl, add the egg whites &amp; sugar and stir gently with a whisk until the mixture is warm and the sugar has dissolved. Remove from the heat and whisk at a high speed until stiff and glossy. (About 7 minutes). Once stiff, fold in the vanilla and ½ of the coconut.

Put a cooled cake layer, cut side facing...

Put a cooled cake layer, cut side facing up on a plate. Using a spatula evenly spread the lemon curd on top of the cake then a thin layer of frosting.

Place the second cake on top.

Using a spatula, frost the sides and top...

Using a spatula, frost the sides and top of the cake with the frosting and make indentations all over the frosting so you have peaks.

Sprinkle the remaining coconut all over the cake.

This cake can be served immediately or refrigerated...

This cake can be served immediately or refrigerated for up to 2 hours before serving.

Top 5 party cake recipes from across the web

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

Top Tags

Chocolate Snack Cake with Chocolate...

Earthquake Cake

Mary Berry’s iced fairy cakes

Amazing Salted Caramel Celebration ...

Celebration Coconut Cake

Top 5 party cake recipes from across the web

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

Top Tags

Chocolate Snack Cake with Chocolate...

Earthquake Cake

Mary Berry&#8217;s iced fairy cakes

Amazing Salted Caramel Celebration ...

Celebration Coconut Cake

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

Mary Berry’s iced fairy cakes