Cakes are a classic dessert that can be enjoyed any time of year. Whether you’re celebrating a special occasion or simply craving something sweet, there’s nothing like the smells and taste of a homemade cake.
While cakes can sometimes seem daunting to make, there are plenty of simple recipes out there that are easy to follow and guaranteed to turn out delicious results.
Here are 10 of our favorite pretty easy cake recipes.
1. Chocolate Cake.
This classic cake is always a hit. Made with just a few simple ingredients, it’s perfect for any occasion. And if you’re short on time, you can even make it in a mug!
This chocolate cake recipe is sure to please any chocoholic. It’s moist, rich, and has a deep chocolate flavor that comes from using both cocoa powder and melted chocolate. This cake is also easy to make, so it’s perfect for when you need a last-minute dessert.
Chocolate Cake Ingredients
When it comes to chocolate cake, there are a few key ingredients that you need in order to make a delicious and moist cake.
1. Cocoa powder. 1 Tablespoon. This will give your cake that rich chocolate flavor that everyone loves.
2. Butter. 4 – 5 Ounces. This will help to make your cake nice and moist.
3. Sugar. 2 Tablespoons. This will help to sweeten your cake and make it taste even better.
4. Eggs x 3. These will help to bind all of the ingredients together and make your cake nice and fluffy.
5. Vanilla extract.
6. flour. 6 – 8 tablespoons.
7. Baking soda. 2 teaspoons.
8. Salt. 1 pinch
If you follow these simple steps, you will be well on your way to making a delicious chocolate cake that everyone will love!
Start by Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan. In a small bowl, stir together the cocoa and boiling water until smooth. Set aside to cool.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the cooled cocoa mixture to the batter and mix until well blended.
In another bowl, sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter, stirring until just blended. Pour the batter into the prepared pan.
Bake in the preheated oven for 30 minutes. Allow cake to cool before serving.
2. Vanilla Cake.
A fluffy vanilla cake is a perfect base for any number of flavor variations. Add some fresh berries or a spoonful of jam for a fruit-filled twist, or go rich and decadent with a chocolate ganache frosting.
This cake recipe is for a classic vanilla cake. It is moist, fluffy, and full of flavor. The cake recipe calls for cake flour, which can be found in the baking aisle of most grocery stores. If you cannot find cake flour, you can use all-purpose flour, but the cake will be slightly less fluffy. The cake recipe also calls for
3 x eggs,
1/2 cup of sugar,
Teaspoon of baking powder.
Water or milk.
To make the cake, start by creaming the butter and sugar together. Then add the eggs and vanilla extract and mix until well combined.
Next, add the dry ingredients and mix until everything is just combined. Be careful not to overmix the batter or the cake will be tough.
Pour the batter into a greased and floured cake pan and bake at 350 degrees Fahrenheit for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely before frosting it with your favorite vanilla frosting recipe. Enjoy!
3. Marble Cake.
Another classic cake recipe, marble cake gets its name from the classic swirls of chocolate and vanilla batter that give it its characteristic marbled appearance. It’s simple to make and always looks impressive.
A marble cake is a cake with a streaked or mottled appearance that is achieved by very lightly mixing together light and dark cake batters. The two colors are usually chocolate and vanilla, but any cake batter flavors can be used.
To make a basic marble cake, start by creaming together butter and sugar until light and fluffy. Then, add 2 eggs one at a time, mixing well after each addition. Next, add in vanilla extract and the dry ingredients – flour, baking powder, and salt.
Once the ingredients are fully combined, divide the batter evenly between two bowls. Mix cocoa powder into one of the bowls until you have a uniform color. Then, alternate spooning the light and dark batters into the pan, gently swirling them together with a knife.
Be careful not to overmix, or you’ll end up with a cake that is all one color.
Bake the cake at 350 degrees Fahrenheit for about 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting or serving. Enjoy!
4. Red Velvet Cake.
A Southern classic, red velvet cake is perfect for celebrations and holidays alike. The key to perfect red velvet is in the right balance of cocoa powder and food coloring, so be sure to follow the recipe closely.
This classic red velvet cake recipe is perfect for any special occasion. The cake is moist and fluffy, with a rich chocolate flavor and a beautiful red color. The cream cheese frosting is the perfect finishing touch. To make the cake, you will need:
– 2 cups all-purpose flour
– 1 cup sugar
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 3 eggs, beaten
– 1 cup buttermilk or sour milk *see note below
– 2 tablespoons red food coloring gel OR 1 ounce red food coloring liquid** (optional) – I highly recommend using the gel for best color results!
-1 teaspoon vanilla extract
Cream Cheese Frosting:
-1/2 cup unsalted butter, at room temperature
-8 ounces cream cheese, at room temperature
-4 cups powdered sugar
-1 teaspoon vanilla extract
Preheat oven to 350F degrees and spray TWO 8-inch cake pans with nonstick spray. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the butter and beat on low speed until the mixture resembles wet sand. Slowly add the eggs and beat until combined.
With the mixer on low speed, alternately add the buttermilk (or sour milk) and flour mixture to the batter in three additions, beginning and ending with the flour mixture. Stir in the red food coloring gel or liquid (optional) until desired color is reached. Stir in vanilla extract.
Divide batter evenly between cake pans and bake for about 25 minutes or until cake is cooked through. Allow cake to cool completely before frosting.
For the frosting: In a large bowl using an electric hand mixer (or in the bowl of a stand mixer), beat butter on medium speed until creamy for about 1 minute.
Add cream cheese and mix until combined for about 2 minutes, scraping down sides as needed.
Add powdered sugar and vanilla extract and mix on low speed until ingredients are combined then increase to high speed and beat for about 3 minutes or until mixture is smooth and fluffy stopping to scrape down sides as needed.**
Beat frosting on high speed for an additional minute if needed to achieve desired consistency – I like my frosting slightly thinner so it’s easily spreadable but not runny. If your frosting appears too thin, add additional powdered sugar one tablespoon at a time until desired consistency is achieved; if your frosting appears too thick, add additional heavy cream one tablespoon at a time until desired consistency is achieved).
Spread or pipe frosting onto cooled cake as desired then serve immediately or store cake in an airtight container in the refrigerator for up to 5 days – enjoy!
*To sour milk: add 1 tablespoon lemon juice OR white vinegar to measuring cup then add milk to equal 1 cup total then let sit for 5 minutes before using
**If you want a stiffer/thicker frosting for piping designs, I recommend adding an additional 1/4 – 1/2 cup powdered sugar to recipe (I added 1/2 cup extra to mine) – this will also slightly change the color of your frosting so keep that in mind when coloring it if using gel or liquid food coloring
***Cake layers can be made ahead of time, wrapped tightly in plastic wrap then placed in freezer for up to 2 months – thaw overnight in refrigerator before assembling cake
****Leftover cake can be stored loosely covered at room temperature for up to 3 days or in the refrigerator for up to 5 days – enjoy!
5. Lemon Cake.
citrusy and refreshing, the lemon cake is ideal for springtime gatherings or summer potlucks. Be sure to use fresh lemon juice and zest for the best flavor.
This lemon cake recipe is perfect for Springtime celebrations! The cake is moist and fluffy, with a tart and flavorful lemon glaze.
To make the cake, start by creaming together butter and sugar until light and fluffy.
Add in 2 or 3 eggs and lemon zest, mixing well.
In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients.
Stir in vanilla extract.
Pour the batter into a greased and floured cake pan, and bake at 350 degrees for 30-35 minutes.
Allow the cake to cool completely before glazing. To make the glaze, whisk together powdered sugar, lemon juice, and milk until smooth.
Drizzle over the cake, allowing it to run down the sides. Serve immediately. Enjoy!
6. Coffee Cake.
This rich and moist cake gets its signature flavor from the addition of coffee to the batter. Serve it with a dollop of whipped cream or a scoop of ice cream for an extra special treat.
This coffee cake recipe is perfect for brunch or a holiday breakfast. The cake is light and fluffy, and the streusel topping adds a delicious crunch. For the best results, be sure to use real butter and fresh eggs.
To make the cake, start by creaming together the butter and sugar. Add the 2 eggs, one at a time, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet ingredients, mixing just until combined.
For the streusel topping, mix together the brown sugar, flour, and cinnamon. Cut in the butter until it resembles coarse crumbs. Sprinkle this over the top of the cake before baking.
Bake the cake at 350 degrees for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm, with a cup of coffee or tea. Enjoy!
7. Carrot Cake.
Carrot cake is often thought of as a healthier option, but don’t be fooled—it’s still packed with sugar and fat! Nevertheless, the integration of carrots into the batter does add an extra dose of vitamins and fiber. Cream cheese frosting is the traditional topping of choice, but feel free to experiment with other frostings as well.
This cake recipe is for a classic carrot cake that is perfect for any occasion. The cake is moist and flavorful, with a hint of spice from the cinnamon and nutmeg. The carrots add texture and sweetness, while the pecans add a crunchy contrast.
This cake is best served at room temperature, so be sure to take it out of the fridge about an hour before serving. If you want to make this cake ahead of time, it will keep in the fridge for up to four days. Enjoy!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon vanilla extract
3/4 cup finely grated carrots (about 2 medium carrots)
1/2 cup chopped pecans, plus more for garnish (optional)
Directions: Preheat oven to 350°F (180°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat butter on medium speed until creamy. Add granulated sugar and brown sugar and beat until light and fluffy. Beat in eggs one at a time, then mix in sour cream and vanilla extract.
With mixer on low speed, gradually add dry ingredients to wet ingredients until just combined. Stir in grated carrots and chopped pecans.
Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely. Serve cake at room temperature or cold, garnished with additional chopped pecans if desired. Enjoy!
8. Victoria Sponge Cake.
A staple of British baking, Victoria sponge cake is named after Queen Victoria herself, who was said to be fond of this simple yet elegant dessert. It traditionally consists of two layers of sponge cake filled with jam and dusted with powdered sugar, but there are endless variations out there—feel free to get creative!
This Victoria sponge cake recipe is perfect for afternoon tea. It’s light and fluffy, with just the right amount of sweetness. For the cake, you will need:
– 225 grams (1 cup) self-rising flour
– 225 grams (1 cup) caster sugar
– 225 grams (1 cup) unsalted butter, at room temperature
– 3 eggs, beaten
– 1 teaspoon vanilla extract
– 2 tablespoons milk
To make the cake, preheat your oven to190 degrees C (375 degrees F). Line two 20cm (8 inch) cake tins with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla extract, and mix until well combined.
Add the flour and milk, and mix until everything is evenly combined.
Divide the batter evenly between the cake tins, and bake for 25 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool in their tins for 10 minutes before turning out onto a wire rack to cool completely. Once cooled, sandwich the cake layers together with your choice of filling. I like to use raspberry jam and whipped cream, but you can use any kind of jam or buttercream you like. Sprinkle with icing sugar before serving. Enjoy!
9. Rhubarb Custard Cake.
Rhubarb custard cake is a unique and delicious twist on the classic custard cake. The addition of fresh rhubarb to the batter gives it a lovely tart flavor that pairs perfectly with the sweetness of the custard filling.
This cake recipe is perfect for anyone who loves the tart flavor of rhubarb. The cake is moist and fluffy, with a delicate crumb. The custard filling is made with fresh rhubarb, and it has a lovely pink color. The cake is best served slightly chilled, so that the filling is firm but not hard. This cake would be perfect for a summer party or picnic.
To make the cake, start by preheating the oven to 350 degrees Fahrenheit. Then, grease and flour an 8-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the 2 eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until combined. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.
Stir in the washed and chopped rhubarb.
Pour the batter into the prepared cake pan and spread evenly. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before inverting onto a wire rack to cool completely.
For the custard filling, start by pureeing the rhubarb in a food processor or blender. You should have about 1 cup of puree.
In a medium saucepan over medium heat, whisk together the sugar, cornstarch, salt, and egg yolks until combined. Slowly add the milk while whisking constantly.
Cook the mixture until it thickens and starts to boil. Remove from heat and stir in the rhubarb puree and vanilla extract. Let cool to room temperature before using.
To assemble the cake, slice it horizontally into two even layers with a sharp knife. Spread half of the custard filling over one layer of cake, then top with the other cake layer. Spread remaining filling over top of cake.
Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!
10. Chocolate Chip Cake.
This cake is for chocolate lovers only! Made with two cups of chocolate chips, this cake is incredibly moist and rich. Serve it with a glass of cold milk for the ultimate treat.
This cake recipe is perfect for any chocolate lover. It uses both melted chocolate and chocolate chips to create a moist and rich cake. The cake is covered in a simple chocolate frosting, making it an easy and delicious dessert. This cake can be made in advance and stored in the fridge for up to a week.
1 cup (250ml) of all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (125g) of unsalted butter, at room temperature
1 cup (200g) of sugar
2 or 3 eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup (180ml) of milk, at room temperature
1 cup (180g) of semi-sweet chocolate chips
3/4 cup (150g) of chopped dark chocolate or chocolate chunks
Chocolate Frosting: 1/2 cup (115g) of unsalted butter, at room temperature 1 1/2 cups (180g) of powdered sugar 1/4 cup (30g) of cocoa powder 3 tablespoons of milk or cream 1 teaspoon vanilla extract
1. Preheat oven to 350F degrees and prepare two 8-inch cake pans by greasing and flouring them.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix each addition just until combined.
5. Fold in chocolate chips and chopped dark chocolate.
6. Divide batter evenly between the two prepared cake pans and bake for about 35 minutes, or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
7. Let cakes cool for about 10 minutes before remove from pans and transferring to a wire rack to cool completely.
8. To make the chocolate frosting, cream butter and sugar together until light and fluffy. Add cocoa powder and mix until combined. Add milk or cream and vanilla extract and mix until frosting is smooth.
9. Spread or pipe frosting on top of cooled cake.
Serve immediately or store in an airtight container in the fridge for up to a week. Enjoy!
With so many delicious options to choose from, it’s hard to go wrong with any of these easy cake recipes. Whether you’re looking for something classic or something new, you’re sure to find the perfect recipe here.
If your not sure about the ingredients, use the Victoria Sponge Cake list as a solid foundation.
Time to have some fun, so grab your aprons and get baking!
Source: I Am Baker & THX News.