5 Mouth Watering Cake Recipes

Monday, 20 September 2021

1. Lemon Cream Cheese Coffee Cake

Prep time: 30 minutes  Cook time: 50 Minutes  Total Time: 1 hour 20 minutes + 1 hour cooling  Yield: 12–16 slices.

INGREDIENTS

CRUMBLE

  • 1/2 cup (100g) granulated sugar
  • 2 tbsp light brown sugar, packed
  • 1/4 tsp salt
  • 1 1/2 cups (200g) all purpose flour
  • 1/2 cup (110g) unsalted butter, melted

LEMON CREAM CHEESE

  • 8oz cream cheese, room temp
  • 1 tbsp lemon zest (about 1 large lemon)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp all purpose flour
  • 1 large egg

LEMON COFFEE CAKE

  • 2 cups (265g) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (110g) unsalted butter, room temp
  • 1 cup (200g) granulated sugar
  • 1 tbsp lemon zest (about 1 large lemon)
  • 2 tbsp lemon juice
  • 2 tsp vanilla extract
  • 3 large eggs, room temp
  • 1 cup (230g) sour cream or Greek yogurt

INSTRUCTIONS

CRUMBLE

  1. Combine all of the ingredients in a bowl until you reach a wet but crumbly consistency. Place in the fridge while you make the rest of the cake. 

LEMON CREAM CHEESE

  1. Add the cream cheese, lemon zest, sugar, and flour to a bowl. Your cream cheese should be soft enough to mix by hand, so start by mashing together the ingredients with a fork. 
  2. Once it starts to smooth out and loosen, switch to a whisk to get rid of any lumps. Then mix in the egg and set aside.

LEMON COFFEE CAKE

  1. Preheat the oven to 350F (Gas mark 4) and prepare a 9″ springform pan. Coat all sides with nonstick spray and line the bottom with a sheet of parchment paper.
  2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whether using a hand or stand mixer, add the sugar and lemon zest. Rub the zest into the sugar using your fingers. This helps enhance the lemon flavour. 
  4. Add in the softened butter and mix together (using the paddle attachment if using a stand mixer). 
  5. Once it’s light and fluffy, mix in the lemon juice and vanilla. Scrape down the bowl and mix in one egg at a time, scraping down the bowl between each egg. 
  6. Mix in the sour cream until smooth. 
  7. Mix in half of the dry ingredients until just combined, then mix in the rest. Do so on medium speed and stop right when you can no longer see any flour. Scrape down the bowl and mix one more time to blend in any ingredients that might be sitting at the bottom. 
  8. Pour half of the batter into your cake pan and spread it even. Top with all of the cream cheese and spread it almost to the edges, leaving a 1 inch border around the sides.
  9. Pour on the rest of the cake batter and spread it even. Top with the crumble and bake for 40 minutes.
  10. After the 40 minutes, cover the pan in foil and continue baking for 10-15 minutes or until a toothpick in the centre comes out clean. 
  11. Let the cake rest inside the pan for about 20 minutes, then remove the springform ring and transfer the cake to the fridge to cool for about an hour. This will ensure the cream cheese sets in the centre. 
  12. Top with a dusting of powered sugar and dig in! 

2. Banana Tres Leches Cake

 Prep Time: 20 minutes  Cook Time: 40 minutes  Total Time: 1 hour + chilling overnight  Yield: 10–12 slices 

INGREDIENTS

BANANA CAKE

  • 3/4 cup unsalted butter, room temp
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 5 large eggs, separated 
  • 1 cup (250g) ripe mashed banana
  • 1 cup (128g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt

MILK SOAK

  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • 1/2 cup (118ml) whole milk

TOPPING

  • 2 cups heavy whipping cream
  • 2 tbsp powdered sugar
  • 3 bananas, sliced in half length-wise (optional)
  • 3 tbsp dulce de leche (optional)
  • 1/4 cup chopped walnuts (optional)

INSTRUCTIONS

  1. Preheat the oven to 350F and grease a 10″ springform pan.
  2. In a large bowl using a hand or stand mixer with the whisk attachment, whip the 5 large egg WHITES on high speed until stiff and fluffy. About 5 minutes. 
  3. In another large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar on medium-high speed for 2-3 minutes, or until light and fluffy.
  4. Scrape down the bowl and mix in the vanilla, 5 large egg YOLKS, and mashed banana. 
  5. Scrape down the bowl and add in the flour, baking powder, and salt and mix to combine. 
  6. Scoop 1/3 of the whipped egg whites into the batter and use a rubber spatula to gently fold to combine. Once it’s almost fully mixed in, add in the rest of the egg whites and continue to fold until you can no longer see any ribbons of egg white in the batter.
  7. Pour the batter into the springform pan and bake for 40-45 minutes, or until the surface is golden brown and a toothpick in the centre comes out clean. 
  8. The cake surface should be smooth and taught when it’s fresh from the oven, but it will shrivel and wrinkle as it cools. 
  9. While the cake rests, mix the milk soak ingredients together in a bowl or container with a pouring spout. 
  10. Using a skewer or toothpick, poke holes all throughout the cake. Then place the cake pan on a tray or plate, or wrap the bottom with foil to catch any potential leaks.
  11. Pour the milk mixture all over the cake, using up every drop. It will look like way too much as it will completely flood the cake but don’t worry! It will soak all of it up over time.
  12. Cover the cake with plastic wrap and let it chill overnight. You know it’s ready when you can no longer see any milk on the surface.
  13. For the toppings, whip together the heavy cream and powdered sugar on high speed until fluffy. Remove the cake from the pan and top with the whipped cream.
  14. It’s completely optional, but you can also add swirls of dulce de leche, sliced bananas, and/or chopped walnuts. A simple sprinkle of cinnamon will work too! Or leave the cake as is with just the whipped cream. It’s delicious either way. Enjoy!

3. Chocolate and Guinness cake

 Prep Time: 25 minutes  Total Time: 1 hour 10 minutes + cooling Yield: 10 slices

INGREDIENTS

  • 125g unsalted butter, plus extra for greasing
  • 100ml Guinness
  • 40g cocoa powder
  • 200g light brown sugar
  • 100ml whole milk
  • 2 large eggs
  • 175g plain flour
  • ¾ tsp bicarbonate of soda
  • 1 milk or dark chocolate bar, to decorate

FOR THE CREAM CHEESE FROSTING

  • 100g soft unsalted butter
  • 200g icing sugar
  • 100g full-fat cream cheese
  • 1 tsp vanilla bean paste or extract

INSTRUCTIONS

  1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 900g loaf tin that measures about 20cm x 9cm x 8cm deep and line with a strip of baking paper, so that the excess hangs over the sides of the tin (this will make removing the loaf easier).
  2. Put the butter into a pan and place over a medium heat until melted. Remove from the heat, and add the Guinness and cocoa powder, whisking together until smooth. Whisk the sugar, milk and eggs into the Guinness mixture.
  3. In a bowl, mix together the flour, bicarbonate of soda and ¼ teaspoon salt. Add the Guinness mixture and whisk briefly until smooth and combined. Pour the mixture into the prepared loaf tin and bake in the preheated oven for 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 15 minutes before carefully lifting out; cool on a wire rack.
  4. To make the frosting, put the butter into a medium bowl and, using an electric mixer, beat until smooth and creamy. Add the icing sugar in 3 stages, mixing until combined. Once all the icing sugar has been added, beat it on high speed until it's light and fluffy. Add the cream cheese and vanilla and beat until just fully combined (if you beat it for too long, the frosting will become too loose).
  5. To decorate, spread the frosting over the top of the cooled cake and finish with some chocolate shavings – make these by running a flat-bladed vegetable peeler along a chocolate bar.

TIP
Not keen on Guinness? Substitute it with Coca-Cola – it delivers that extra level of flavour just as well.

3. Walnut Apple Crumble Cake

 Prep Time: 30 minutes  Cook Time: 40 minutes  Total Time: 1 hour 10 minutes + 20 minutes cooling  Yield: 8–10 slices

INGREDIENTS

APPLES

  • 2 Granny Smith apples, cored and sliced
  • 1 tbsp Granulated Sugar
  • Juice of 1/2 lemon (about 2 tsp)

WALNUT CRUMBLE

  • 2 tbsp unsalted butter, melted
  • 1/4 cup (30g) all purpose flour
  • 1/4 cup (50g) Golden Brown Sugar
  • 1 tbsp Granulated Sugar
  • 1/4 tsp cinnamon
  • 1/4 cup (30g) walnuts, chopped

SPICE CAKE

  • 1 1/2 cups (190g) all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • 1 cup (180g) Golden Brown Sugar
  • 1/2 cup (110g) oil
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup (130g) sour cream
  • Confectioners Sugar, for dusting

INSTRUCTIONS

APPLES

  1. Toss the apples in the Granulated Sugar and lemon juice and let them sit while you prep the rest of the cake.

WALNUT CRUMBLE

  1. Add all of the ingredients to a bowl and mix to combine. It will seem a bit wet, so let it chill in the refrigerator while you make the cake batter. It will dry up and turn into a crumbly consistency by the time the cake is ready to bake.

SPICE CAKE

  1. Preheat the oven to 350F and grease and line a 9″ springform pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In a large mixing bowl, whisk together the Golden Brown Sugar and oil. Once combined, whisk in the vanilla and eggs.
  4. Add half of the dry ingredients to the batter and whisk to combine. Then whisk in the sour cream.
  5. Once smooth, whisk in the remaining dry ingredients.
  6. Pour the batter into the pan and spread it even. Arrange your apple slices on top in 6 clusters. Take the crumble out of the refrigerator and sprinkle it on top, completely covering anywhere the cake batter is exposed. Don’t cover the apple slices.
  7. Bake for 40-45 minutes or until a toothpick in the centre comes out clean (makes sure to poke a cake section and not directly into the apples).
  8. Allow the cake to cool for 20 minutes and then release the springform ring. Serve warm or allow it to cool completely. Dust with Confectioners Sugar if desired. Enjoy!

4. Fudgy Vegan Chocolate Cake

 Prep Time: 1 hour  Cook Time: 30 minutes  Total Time: 1 hour 30 minutes + 1 hour cooling  Yield: 3 Layer 8″ Cake

INGREDIENTS

CHOCOLATE CAKE

  • 1 1/2 cups (360g) non dairy milk (I recommend soy) 
  • 1 tbsp apple cider vinegar or white vinegar 
  • 3 cups (400g) all purpose flour
  • 1 cup (80g) unsweetened cocoa powder, sifted
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 1/4 cups (485g) granulated sugar
  • 1 cup (255g) unsweetened apple sauce
  • 1 cup (200g) mild oil (vegetable, canola, almond, avocado…etc)
  • 1 tbsp vanilla extract
  • 1 cup hot water
  • 1 1/2 tsp instant espresso powder

CHOCOLATE FROSTING

  • 1 cup (220g) plant-based butter, room temp
  • 1 cup (190g) vegetable shortening
  • 3 cups (360g) organic powdered sugar 
  • 1 cup (60g) unsweetened cocoa powder, sifted
  • 1 tsp vanilla extract

DECORATION
Cacao Nibs, Vegan Sprinkles, or Vegan Chocolate Chips

INSTRUCTIONS

CHOCOLATE CAKE

  1. Preheat the oven to 350F and spray (3) 8″ cake pans with nonstick spray and line the bottoms with parchment paper.
  2. Mix together the milk and vinegar and set aside to curdle (making a vegan buttermilk).
  3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. In a large bowl, either whisking by hand or with an electric mixer, combine the sugar, apple sauce, oil, and vanilla.
  5. On the side, mix together the hot water and espresso powder. Set aside.
  6. To the sugar mixture, alternate adding the milk and dry ingredients, starting and ending with the dry ingredients. Stop and scrape down the bowl about halfway through.
  7. Once that’s smooth, slowly mix in the hot espresso. Now the batter will be very thin.
  8. Pour the batter into the cake pans and bake for 30-35 minutes, or until a toothpick in the centre comes out clean. 
  9. Allow the cakes to cool in the pans for 20 minutes, then remove from the pans and let them completely cool at room temperature before frosting. To speed up this process, you can pop them into the fridge. 

CHOCOLATE FROSTING

  1. Using an electric mixer, cream together the butter and shortening until smooth (use whisk attachment). 
  2. Mix in the powdered sugar, one cup at a time, followed by the cocoa powder. Mix in the vanilla.
  3. If it’s too thin, add 1/2 cup of powered sugar until you reach the desired consistency. If it’s too thick, add 1-2 tbsp non dairy milk.

ASSEMBLE

  1. Only frost the cake once the layers have completely cooled. 
  2. Spread about 1 cup of frosting between each cake layer. Once all layers are stacked, place the naked cake in the fridge to set. Otherwise, the cake will slide around when trying to frost the sides. Chill for 20 minutes.
  3. Once firm, remove the cake and plop the rest of the frosting on top of the cake (yes, all of it). Spread it out towards the sides and let it hang over the edges. Spread that overhang down the sides to the bottom of the cake. The sides don’t have to be perfect, but just make sure the cake is completely covered.
  4. Use your offset spatula or a spoon to create the swoops and swirls all around the cake. Sprinkle with your favourite toppings and enjoy!

5. Butterscotch Pumpkin Bundt Cake

 Prep Time: 30 minutes  Cook Time: 1 hour  Total Time: 1 hour 30 minutes + 1 hour cooling  Yield: 16 slice

INGREDIENTS

BUTTERSCOTCH SAUCE

  • 1/2 cup (110g) unsalted butter
  • 1 cup (180g) dark brown sugar
  • 3/4 cup (175ml) heavy cream
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 2 tbsp rum
  • 1/2 cup (60g) powdered sugar

PUMPKIN CAKE

  • 3 1/2 cups (445g) all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp clove
  • 1 cup (215ml) oil
  • 2 cups (360g) light brown sugar
  • 1 15oz can pumpkin puree
  • 1/2 cup homemade butterscotch sauce, cooled
  • 4 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup (230ml) buttermilk, room temp

INSTRUCTIONS

BUTTERSCOTCH SAUCE

  1. In a saucepan, melt the butter over medium heat.
  2. Once melted, mix in the brown sugar and heavy cream. Bring the mixture to a simmer and let it bubble for 6 minutes.
  3. Remove from heat and mix in the salt, vanilla, and rum. It should look thin, dark, and slightly translucent. 
  4. Pour out 1/2 cup of the sauce to use in the cake, then mix in the powdered sugar to the remaining sauce.
  5. Pour the extra sauce into a separate container and allow it to cool at room temperature while you bake the cake. It will thicken and lighten in colour as it cools. (You should now have two containers of sauce, one of 1/2 cup for the cake batter and one with powdered sugar mixed in to pour on top of the cake.)

PUMPKIN CAKE

  1. Preheat the oven to 350F and prepare a 12 cup bundt pan. You can do so however you like, but my preferred method is to cover the entire inside with butter, chill the pan while I prep the batter, then dust the pan with flour right before I pour in the batter.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and spices and set aside.
  3. In a large mixing bowl, whisk together the oil, sugar, pumpkin, and 1/2 cup of butterscotch sauce. Make sure it’s not too hot before adding it to the batter.
  4. Whisk in the eggs two at a time, followed by the vanilla.
  5. Pour in half of the dry ingredients and mix to combine. Then mix in the buttermilk until smooth.
  6. Whisk in the remaining dry ingredients. The batter should be fairly thick.
  7. Pour into the bundt pan and spread it even. Bake for 1 hour, or until a toothpick in the centre comes out clean.
  8. Allow the cake to cool inside the pan for 15 minutes. Then turn it out onto a cooling rack while it’s still a bit warm. Let the cake cool before pouring over the sauce (about 30-45 minutes).
  9. By the time the cake has cooled, the reserved sauce should be thickened and opaque. You can either pour it over the cake at this consistency or you can use a toothpick to poke holes all around the cake and pour warmed butterscotch sauce on top. When it’s warm, the consistency will be thin. This allows it to sink into the cake to create a soaked bundt cake. It’s delicious either way

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