Best 13 Daisy Cake Recipes

LAZY DAISY CAKE

Steps:

• In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine frosting ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, about 3-4 minutes.

LAZY DAISY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan.
• Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.

MOIST LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake until cake tests done, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.

GRANDMA'S LAZY DAISY CAKE

Steps:

• Beat eggs and add sugar until fluffy.
• Sift flour, salt and baking powder.
• Add to egg mixture and mix until well combined.
• Heat milk and butter to boiling point, add to batter and add vailla.
• Beat slightly.
• Pour into a greased 8x8 pan. Bake at 350 for 30 minutes.
• When done add topping right away.
• Topping.
• Mix brown sugar, milk, butter, coconut and nuts in a pot on stove until suagr has dissolved.
• Put on cake.
• Put back in the oven on broil until very light brown on the top.
• Remove from oven and cool completely before serving.

LAZY DAISY CAKE / VINTAGE RECIPE

Steps:

• 1. Preheat oven to 350 degree F. Grease and flour a 13 x 9 inch pan.
• 2. Whisk the flour, baking powder, and salt in a large bowl
• 3. Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
• 4. With an electric mixer on medium - high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
• 5. Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
• 6. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool slightly in the pan, about 10 minutes. Heat the broiler.
• 7. Topping: Combine the butter, brown sugar, evaporated milk, and coconut in a medium bowl.
• 8. Spread the topping evenly over cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.
• 9. This cake can be stored at room temperature for up to 4 days. Reheat servings in the microwave.

GERMAN CHOCOLATE LAZY DAISY CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. pan. In a bowl, combine oats, butter and chocolate; pour boiling water over top. Let stand 10 minutes., Stir oatmeal mixture until combined; whisk in eggs and brown sugar. In another bowl, whisk together flour, sugar, baking soda and salt; stir into oatmeal mixture just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Remove from oven. Preheat broiler., Combine topping ingredients; spread over warm cake. Broil 4 in. from heat until lightly browned, 3-4 minutes.

LAZY DAISY CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, beat 1 1/2 cups sugar and oil until smooth. Beat in eggs, 1 cup milk and 1 teaspoon vanilla. Beat in flour, baking powder and salt. Pour batter into prepared pan.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Frost with Chocolate Frosting.
• To make the Chocolate Frosting: In a saucepan over medium heat, combine margarine, 1 cup sugar and 1/4 cup milk. bring to a full boil. Remove from heat and stir in chocolate chips, 1 teaspoon vanilla and marshmallows. Beat until smooth.

LAZY DAISY CAKE

Steps:

• Preheat oven to 350°F.
• Beat eggs in mixing bowl until frothy; beat in sugar in 4 or 5 separate additions; stir in vanilla.
• Next, stir in flour, baking powder and salt.
• Heat milk and butter together in small saucepan just until hot; add to batter, stirring slowly and carefully.
• Scrape into a greased 9-inch square cake pan and bake for about 25 minutes, or until cake tests done with a toothpick.
• Make topping-- combine last 4 ingredients together in a small saucepan; heat and stir until hot and sugar is dissolved.
• Spread topping over cake fresh from the oven; leave oven on.
• Return cake to oven and heat until topping is bubbling well, anywhere from 3-5 minutes.
• Variation: use chopped pecans or walnuts instead of the coconut.

LAZY DAISY CAKE

Steps:

• 1. CAKE: In a small saucepan bring milk and butter to a boil. Set aside to cool a bit, while mixing the other ingredients. In a large bowl, sift together flour, baking powder and salt. In a separate bowl beat eggs until thick. Add sugar and vanilla. Stir egg mixture into milk and butter mixture. Slowly add these liquid ingredients to the flour mixture - stirring as mixtures are combined. Beat well. Pour batter into shortening greased 9" square cake pan. Bake at 375 degrees for 25-30 minutes.
• 2. TOPPING: Cream together butter and brown sugar. Stir in sour cream. Mix in nuts and coconut. Spread over cake. Brown Lazy Daisy Cake under broiler until topping is slightly toasted on top.

GRANDMA'S LAZY DAISY CAKE

Steps:

• 1. Beat eggs until thick & lemony. Add sugar, flour & baking powder. Bring milk and butter to boiling point and add to dry mixture. Pour in a SMALL oblong or 9" square pan. Bake at 350 for 20-30 minutes.
• 2. While cake is baking, heat together all Topping ingredients. Pour over cake immediately when removed from oven. Put under oven broiler until topping is light to medium brown. Serve while still warm. :)

DAISY CAKE

Steps:

• Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
• With a small offset spatula, spread top of bottom layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first layer.
• Fit a pastry bag with a coupler, and fill with frosting (for petals); set aside. Tint 3/4 cup of remaining frosting dark green (for leaves and stems) and 1/3 cup frosting bright yellow (for dots); set aside. Tint 4 cups frosting chartreuse (for base coat) by mixing leaf green, lemon yellow, and a touch of egg yellow.
• Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups chartreuse frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
• With a large offset spatula, spread about 2 more cups chartreuse frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator; chill until second coat is firm, about 15 minutes.
• Lightly score surface of cake with a knife to mark 8 wedges, wiping knife clean after making each mark.
• Decorate cake: Using green frosting and the #3 tip, pipe a slightly curved line for the stem. The daisy's petals are made with the #352 leaf tip. Using white frosting and holding the bag with the tip's pointed end facing up, apply pressure and pull out straight from the stem; release pressure and pull upward to finish each petal. Repeat, for twelve or more petals, wiping off the tip between strokes if necessary. Switch to yellow frosting and the #3 tip. Holding the bag at a 90 degree angle to the cake, make a mound of tiny dots in the center. Finally, with green frosting and the #352 leaf tip, pipe a small leaf originating at the base of the stem (using the same technique described for the petals).
• Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.

LEMON DAISY CAKE

Steps:

• Preheat an oven to 325ºF. Grease and flour a daisy cake pan. Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar. Serves 8. Williams-Sonoma Kitchen.

LAZY DAISY CAKE

Steps:

• In a large mixing bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes.
• Combine the flour, baking powder and salt; add to egg mixture and beat just until combined.
• In a saucepan, bring milk and butter to a boil, stirring constantly.
• Add to batter and beat until combined.
• Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Combine frosting ingredients; spread over warm cake.
• Broil 4 in.from heat until lightly browned, about 3-4 minutes.
• Yield: 16-20 servings.