simple cakes

This incredibly moist carrot cake recipe is extra flavorful and delicious! The recipe uses brown butter with lots of shredded carrots and toasted pecans. The cake is then topped off with an easy, creamy cream cheese frosting. This simple carrot cake recipe is “small batch”, and is made an 8 inch square pan!

Carrot Cake Recipe For An 8-Inch Pan

all-purpose flour

cinnamon

ginger

baking powder

salt

baking soda

cloves

nutmeg

granulated sugar

sugar

eggs,

vanilla extract

(227 grams) shredded carrots,

(4 ounces or 113 grams) pecan halves

kosher salt

First, make the carrot cake by prepping your oven and cake pan. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 8-inch square pan with cooking spray and line the bottom with parchment paper. Spray the parchment, too.

Brown the butter. In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients.

Mix the dry ingredients. In a medium bowl, whisk together the flour, cinnamon, ginger, baking powder, salt, baking soda, cloves, and nutmeg.

Whisk the sugars, eggs, and vanilla, then add the brown butter. In the bowl of a stand mixer fitted with the whisk attachment, combine the sugars, eggs, and vanilla. Whisk on low until just combined, then increase to medium-high and whisk for 5 minutes, or until fluffy and thick.Reduce the mixer to low and slowly pour in the browned butter, aiming for the sides of the bowl as opposed to the whisk. Continue whisking on low until combined, about 1 minute.

Mix in the dry ingredients, carrots, and pecans by hand. Use a rubber spatula to scrape down the bottom and sides of the bowl. Sprinkle the dry ingredients over the wet ingredients all at once, then mix with the rubber spatula until just combined. Add the carrots and pecans and mix until just combined.

Assemble the cake. Pour the batter into the prepared pan and use an offset spatula to smooth its top if necessary.

Bake the cake. Bake for 38 to 40 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pan on a wire rack before frosting.

When the cake is cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar, cream cheese, butter, vanilla, and salt for the frosting. Beat on medium-low until just combined, about 1 minute. Scrape down the bottom and sides of the bowl, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes.

Frost and decorate the carrot cake. Use an offset spatula to cover the top of the cake with the frosting completely. Garnish with any decorations.

Serve and store. Serve at room temperature. The cake will keep in an airtight container for 1 day. After that, transfer to the refrigerator and refrigerate for up to 2 more days.

The strawberry takes the cake! This classic cake is full of strawberry flavor and frosted to perfection with a thick vanilla-scented buttercream.

Classic Strawberry Cake Recipe by Tasty

pt strawberry, stemmed

nonstick cooking spray, for greasing

all purpose flour

unsalted butter, room temperature

brown sugar

eggs

buttermilk

heavy cream

strawberry,

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Make the strawberry purée: Preheat the oven to 400°F (200°C).

Spread the strawberries on a baking sheet and toss with the sugar until well coated.

Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.

Transfer the roasted strawberries to a blender and purée for 1–2 minutes, or until very smooth.

Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.

Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.

Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.

Divide the batter evenly between the prepared pans. Bake the cakes for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.

Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.

To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.

https://vid.tasty.co/output/160652/landscape_480/1582065117

This Vietnamese honeycomb cake (Bánh Bò Nướng) recipe is a bouncy, chewy sponge cake with a unique honeycomb texture and crumb full of bubbles! The cake is gluten and dairy free, and flavored with subtle, not-too-sweet coconut and pandan flavors.

Gluten Free Pandan Vietnamese Honeycomb Cake

canola oil

rice flour

(8.5 ounces or 241 grams) coconut cream

½ teaspoon pandan extract

Tablespoon (0.5 ounces or 14 grams) canola oil

cream of tartar

Prep the baking pan and oven. Pour the ½ teaspoon canola oil into the center of the cake pan. Pick up the pan and swirl it from side to side to spread the oil in the bottom of the pan (be sure not to get any on the sides of the pan!). Position the cake pan on a rack in the center of the oven and preheat the oven to 350°F using the convect setting (if possible).

Mix the dry ingredients. In a small bowl, whisk together the tapioca starch and the rice flour.

Mix the coconut cream, sugar, pandan extract, and salt, warm in the microwave and add the canola oil. In a large bowl, use a rubber spatula to mix together the coconut cream, sugar, pandan extract, and salt until just combined. Heat in the microwave for 1 minute, then add the canola oil. Mix until just combined.

Prep the eggs, then add to the coconut cream mixture. Crack open the eggs into a small bowl. Use a pair of kitchen shears to cut the egg yolks into small pieces and stir them very lightly.Add the cut eggs into the coconut cream mixture, and mix lightly until just combined.

Add the dry ingredients in two parts, then add the cream of tartar and baking soda. Add half of the dry ingredients into the coconut mixture and gently mix with the rubber spatula, making sure to scrape the bottom and sides of the bowl. After 1 minute, add the rest of the dry ingredients and continue mixing for about 1 minute more.Add the cream of tartar and baking soda to the mixture. Working quickly, mix until just combined, about 30 seconds.

Assemble the cake batter for baking. Remove the cake pan from the oven (but keep the oven on!) and place on a wire rack. Hold a fine mesh sieve over the pan and pour the batter into the center of the pan. Use a rubber spatula to press the batter through the sieve as necessary, but discard any remaining big lumps.Using oven mitts or a tea towel, lift the filled pan 1 to 1.5 inches from the rack and gently drop it to burst any air bubbles in the batter. Repeat 2 to 3 times.

Bake the cake. Bake for 40 minutes, or until the cake top is light brown with a domed top.

Cool the cake. Working quickly (but be careful—the pan will be hot!), use oven mitts to hold the cake pan by its edges. Invert it upside down and position the cake so that the pan&#39;s edges are resting on two tall glasses/coffee mugs and the center of the cake is suspended upside down to cool (see picture above for reference).Cool upside down for at least 1 hour.

Serve and store. Serve warm, or at room temperature. To serve the cake, invert it right side up once more. Run an offset spatula along the edges of the pan and use the spatula to gently lift the cake out of the pan, being careful not to crush its top.Use a serrated knife to slice into 8 pieces and serve. The cake slices can be stored in an airtight container or under a cake dome for up to 3 days.

I am so exited to make it and I just love baking southeast asian food.

This is a great recipe! I’ve baked pandan cakes for a long time. I thought I’d try the convection oven baking method and a game changer. Btw - I’m Vietnamese and 5* for this recipe. 
Thank you! 

Orange olive oil cake is a unique, sophisticated dessert! The cake is made with fresh orange zest and juice to bring out olive oil&#039;s natural citrus flavor. Both butter and olive oil in the cake combine to create an incredibly moist and buttery cake.

Orange Olive Oil Cake Recipe

olive oil

orange

(9 ounces or 255 grams) all-purpose flour

(7-ounce) tub Land O Lakes® Butter

(2 ounces or 57 grams) orange-flavored liqueur

(2 ounces or 57 grams) freshly squeezed orange juice

confectioners' sugar

orange slices

Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Use a pastry brush to brush the bottom and sides of a 10-inch cast-iron skillet with 1 teaspoon olive oil.

Make the cake batter. In a medium bowl, combine the sugar and orange zest. Use your fingers to rub the zest into the sugar—this will infuse the sugar with oils from the zest. Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula until combined.

In a large bowl, whisk together the milk, Land O Lakes® Butter with Olive Oil &amp; Sea Salt, olive oil, eggs, orange-flavored liqueur, and orange juice. Gradually whisk in the dry ingredients until just combined.

Pour the batter into the prepared pan and use an offset spatula to smooth the top.

Bake the cake. Bake for 55 to 60 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the cake comes out with a few crumbs attached. Cool the cake in its pan on a wire rack for 20 minutes before slicing and serving.

Serve and store. Serve warm, or at room temperature. Garnish with confectioners&#039; sugar and orange slices before serving. The orange olive oil cake can be stored at room temperature, tightly covered in plastic wrap, for up to 3 days. After that, refrigerate for up to 2 more days.

For the Orange Olive Oil Cake

Oh this sounds great! I've made a few olive oil cakes but haven't added orange. I'll have to try it next. Thanks!

Hi Michelle, I really enjoy your writing, and I support you through Patreon. I made the Orange Olive Oil cake last night, using a new, high-quality springform pan. What a leaky disaster! Luckily I placed a pizza pan underneath it. The batter is simply too liquidy to bake in such a pan, regardless of how tight the seal might be. Also, the LOL butter ingredient is a bit confusing. I purchased a 13 oz tub - the only one at the store - so when I was making the recipe, I wasn't sure if you meant a tub, or 7 oz.... I melted half, and it was, indeed, 7 fluid oz, so that was fine. While the cake is delicious, I agree that it's a bit greasy. I would reduce the fat content next time I make it.

Top 4 simple cakes recipes from across the web

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Carrot Cake Recipe For An 8-Inch Pa...

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Top 4 simple cakes recipes from across the web

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

Top Tags

Carrot Cake Recipe For An 8-Inch Pa...

Classic Strawberry Cake Recipe by T...

Gluten Free Pandan Vietnamese Honey...

Orange Olive Oil Cake Recipe

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