Best 4 Quickie Cake Recipes
Craving for a sweet treat but short on time? Look no further than our collection of quickie cake recipes! These delightful cakes are not only incredibly easy to make, but they also deliver big on taste and satisfaction. From classic favorites like our 5-Minute Chocolate Mug Cake to innovative creations like our No-Bake Oreo Cheesecake, there's a quickie cake recipe here to suit every palate and occasion. Whether you're a seasoned baker or a complete novice, our step-by-step instructions and helpful tips will guide you through the process, ensuring that your quickie cake turns out perfectly every time. So preheat your oven, gather your ingredients, and get ready to indulge in a homemade cake that's ready in no time!
Let's cook with our recipes!
QUICKIE CAKE
Tired of being in the kitchen all the time? Then this cake recipe is for you....not only is it quick and simple to make....but great on taste any time you need a quick dessert when company shows up unexpectedly. *Google pic*
Provided by Sandy Griffith
Categories Cakes
Time 15m
Number Of Ingredients 5
Steps:
- 1. Take frozen pound cake and slice in 3 layers. Mix cool whip, sugar, and vanilla with blender. Blend well making sure sugar is blended. Spread mixture on top of layers, sprinkling pecans on top. Stack layers. Then refrigerate till ready to serve. Delish!
QUICK POUND CAKE
Make and share this Quick Pound Cake recipe from Food.com.
Provided by Mrs. Ed
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter and sugar. Add almond extract.
- Add eggs and flour alternately.
- Place in two greased and floured loaf pans.
- Bake at 325 degrees for 60 minutes.
- Remove from pan and cool on racks.
QUICKIE COCONUT CUPCAKES
Note: Make a kid's cupcake party even easier on yourself: Go to your favorite bakery and ask for undecorated vanilla and chocolate cupcakes. Then, all you have to do is whip up some icing and put out the toppings!
Provided by Rachael Ray : Food Network
Categories dessert
Time 23m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside.
- In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut. Divide the batter evenly among the muffin tins. The batter will nearly fill each liner to the top. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes. Transfer to a rack to cool.
- When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
- In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.
- If desired, divide the icing into smaller batches and color with food coloring.
- Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again.
- Yield: about 8 cups, enough for at least 6 dozen cupcakes
- Prep Time: 10 minutes
- Ease of preparation: easy
IMPERIAL POUND CAKE
This recipe appeared in the St. Louis Post Dispatch. It apparently dates back 50+ years and was original published by Imperial Margarine.
Provided by GlamAtomic
Categories Dessert
Time 1h20m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 Degrees Fahrenheit.
- Grease and flour a large tube pan.
- In a large bowl, beat Margarine and Sugar until light and fluffy.
- Beat in Egs, one at a time.
- Beat in Vanilla.
- Slowly add Flour, beating until well mixed.
- Pour batter into the prepared pan.
- Sprinkle lightly with powdered sugar and nuts if desired.
- Bake for 1 hour to 1 1/2 hours, or until cake is golden brown and toothpick inserted comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and cool completely.
- Enjoy!
Tips:
- For a richer flavor, use melted butter instead of oil.
- Add a teaspoon of vanilla extract or almond extract for extra flavor.
- For a denser cake, use less milk.
- For a more cake-like texture, use more milk.
- For a chocolate cake, add 1/2 cup of cocoa powder to the batter.
- For a funfetti cake, add 1/2 cup of sprinkles to the batter.
- For a marbled cake, divide the batter into two bowls and add different food coloring to each bowl. Then, swirl the two batters together before baking.
- For a healthy cake, use whole wheat flour instead of all-purpose flour and add some grated carrots or zucchini.
Conclusion:
This quick and easy cake recipe is perfect for those times when you're short on time or ingredients. It's also a great way to use up leftover milk. With a few simple ingredients and a little bit of time, you can have a delicious cake that the whole family will enjoy. So next time you're craving something sweet, give this recipe a try. You won't be disappointed!
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