Best 5 Best Cake Recipe Ever Recipes

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Indulge in a delightful culinary journey with our curated collection of the best cake recipes ever. From classic favorites to innovative creations, this article offers a diverse selection of sweet treats to satisfy every palate.

1. **Classic Vanilla Cake:** A timeless delight, this classic vanilla cake is a symphony of simplicity and elegance. With its moist and tender crumb, delicate vanilla flavor, and versatile frosting options, it's a perfect choice for any occasion.

2. **Decadent Chocolate Cake:** Chocolate lovers, rejoice! This decadent chocolate cake is a rich and indulgent treat that will satisfy your cravings. Featuring a deep, dark chocolate flavor, moist texture, and creamy frosting, it's a chocolate lover's dream come true.

3. **Velvety Red Velvet Cake:** Indulge in the iconic velvety red velvet cake, renowned for its striking red color and unique flavor. With its soft and fluffy crumb, tangy cream cheese frosting, and hint of chocolate, it's a delightful combination of flavors and textures.

4. **Refreshing Lemon Cake:** Experience the vibrant and zesty flavors of lemon in this refreshing lemon cake. Its light and airy texture, bright lemon flavor, and tangy lemon frosting make it a perfect choice for summer gatherings or afternoon tea parties.

5. **Luxurious Carrot Cake:** Discover the moist and flavorful world of carrot cake, a classic recipe with a twist. This version incorporates grated carrots, nuts, and spices for a unique taste and texture. Topped with a luscious cream cheese frosting, it's a delightful treat for any occasion.

6. **Tropical Hummingbird Cake:** Embark on a tropical adventure with this vibrant hummingbird cake. Featuring a moist banana cake base, pineapple and coconut flavors, and a luscious cream cheese frosting, it's a taste of paradise in every bite.

7. **Elegant Angel Food Cake:** Experience the heavenly lightness and delicate flavor of angel food cake. With its airy texture, hint of vanilla, and fluffy whipped cream or fruit topping, it's a classic choice for special occasions and celebrations.

8. **Decadent Tres Leches Cake:** Dive into the rich and creamy world of tres leches cake, a Latin American favorite. This moist cake is soaked in a mixture of three milks, creating a velvety texture and a symphony of flavors. Topped with whipped cream or fresh fruit, it's a celebration of sweetness and indulgence.

With these diverse and delectable cake recipes, you'll have a sweet treat for every occasion, from birthdays and anniversaries to casual gatherings and afternoon tea parties. Prepare to impress your loved ones and create lasting memories with each slice of these irresistible cakes.

Let's cook with our recipes!

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

PINEAPPLE PUDDING CAKE (BEST CAKE I EVER MADE.) RECIPE - (4.1/5)



Pineapple Pudding Cake (Best cake I ever made.) Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 7

1 yellow cake mix (I always use Duncan Hines) (Don't use any odd flavored cake mixes for this, would be too much, and I believe Angle food cake mix would be to weak)
Ingredients to make cake mix (eggs, oil, etc.)
3 packages (3.4 ounces each) instant vanilla pudding mix (when I make a large cake I use three large vanilla pudding mixes with one cup less milk. and 1/2 cup to warm the cream cheese)
3 1/2 cups cold milk (I warm half a cup of the milk to help soften the cream cheese, mix, then add to the pudding mixture)
8 ounces cream cheese, softened (two for a large batch)
20 ounces crushed pineapple, drain and reserve juice for cake (two for a large batch)
1 large container cool whip thawed (2 for a large version)

Steps:

  • In a large mixing bowl combine the pudding mixes, most of the milk, beat for 2 minutes. (as mentioned in the description I warm a half cup of the milk and mix it into the cream cheese separately and beat for a minute to make sure cream cheese is smooth then add to the pudding mixture.) Add softened cream cheese (can warm in microwave on say 30 temp for a minute) and add the portion of warmed milk and beat well to smooth out all bumps, (if you attempt this with cold, or even room temp cream cheese you will have cream cheese lumps and the texture of the pudding will just not be a good thing.) Chill the pudding mixture while cake is baking and cooling. Make cake batter according to package directions using pineapple juice reserved from crushed pineapple in place of most of the water. If the pineapple juice does not equal the liquid you need for the recipe then add water to the juice to comply. Pour into two greased 9 x 13 pans or one greased 18 x 12 jelly roll pan. Or, 2 9 inch round cake pans (recommended) but makes a nice sheet cake also. Bake at 350°F for 35 minutes or until toothpick or long piece or uncooked spaghetti inserted near the center comes out clean. Let cool completely. Spread thick layer, at least half inch, pudding mixture over cooled cake. Sprinkle well-drained pineapple over pudding. If making two layers, use half the pineapple on the first layer the rest on the next layer. Cover the whole thing with thick dollops of Cool Whip, don't try to just spread it on for the top, use the dollop method. then smooth together - cover the whole cake if cooked in round cake pans, that means the sides with the Cool Whip seals in and keeps the cake moist. To store cover lightly with plastic wrap and re-smooth once the plastic is removed. Don't pat down the plastic wrap. Chill cake for about 4 hours or until ready to serve. Best if made the night before so the flavors can meld. Be careful, if you make a large batch, will be heavy put on a sturdy pan or platter. Repeat: I know that this sounds daunting but it is not, I have just added so much information that it seems that way. It's really just a yellow cake mix, vanilla pudding with cream cheese, drained pineapple, and Cool Whip. Dedicated to Julie, Cookie, and Beverly, my amazing sisters.

TEXAS SHEETCAKE AKA THE PIONEER WOMAN'S BEST EVER CHOCOLATE SHEET CAKE RECIPE - (4.1/5)



Texas Sheetcake aka The Pioneer Woman's Best Ever Chocolate Sheet Cake Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 18

CAKE
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
2 teaspoon vanilla
FROSTING
1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar

Steps:

  • CAKE: Combine the flour, sugar and salt in a mixing bowl. In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla. Stir the buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes. FROSTING: While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using). Pour over warm cake.

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!) RECIPE - (4.6/5)



Black Magic Cake (Best Chocolate Cake Ever!) Recipe - (4.6/5) image

Provided by Alqualonde

Number Of Ingredients 17

1 3/4 c all purpose flour
2 c sugar
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee, cooled
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract
CHOCOLATE FROSTING
1/2 c margarine, softened
2 oz melted unsweetened chocolate, cooled
3 c powdered sugar
3 Tbsp milk
2 tsp real vanilla extract

Steps:

  • 1 Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. 2 Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. 3 Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. 4 Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. 5 Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

THE BEST CHOCOLATE CAKE RECIPE {EVER}



THE BEST CHOCOLATE CAKE RECIPE {EVER} image

Categories     Cake     Chocolate     Dessert

Yield 12 servings

Number Of Ingredients 20

•Chocolate Cake
•2 cups all-purpose flour
•2 cups sugar
•¾ cup cocoa
•2 teaspoons baking powder
•1½ teaspoons baking soda
•1 teaspoon salt
•1 teaspoon espresso powder
•1 cup milk
•½ cup vegetable oil
•2 eggs
•2 teaspoons vanilla extract
•1 cup boiling water
•Chocolate Frosting
•1½ cups butter (3 sticks)
•1 cup cocoa
•5 cups confectioner's sugar
•½ cup milk
•2 teaspoons vanilla extract
•½ teaspoon espresso powder

Steps:

  • 1.Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. 2.For the cake: 3.Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. 4.Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. 5.Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. 6.Remove from the oven and allow to cool for 10 minutes. 7.Frost cake with Chocolate Frosting. 8.For the Chocolate Frosting: 9.Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. 10.Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined. 11.Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. 12.Add vanilla extract and espresso powder and combine well. 13.If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner's sugar, a tablespoon at a time until it reaches the right consistency.

Tips:

  • Mise en place: Prepare and measure all your ingredients before starting to bake. This will help ensure that you don't miss anything and that your cake turns out perfectly.
  • Use fresh, high-quality ingredients: The better the ingredients you use, the better your cake will taste. Look for organic, local, and in-season ingredients whenever possible.
  • Don't overmix the batter: Overmixing can make your cake tough and dense. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The temperature of your oven can affect the texture and appearance of your cake. Be sure to preheat your oven to the correct temperature before baking.
  • Don't open the oven door during baking: Opening the oven door during baking can cause the cake to fall. Wait until the cake is done baking before opening the door.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting and running off the cake.

Conclusion:

With a little practice, you'll be able to bake a perfect cake every time. Just remember to follow the tips above and you'll be sure to impress your friends and family with your delicious creations.

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