Cake Recipes Homemade

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A true classic, my Pound Cake recipe is simple (only six ingredients) and satisfying! This cake is heavy and dense (as it should be!) while at the same time it’s soft, buttery, and absolutely melt-in-your-mouth! It is incredible served alone or paired very well with whipped cream and fresh fruit

Cake Recipes Homemade

Cake Recipes Homemade

I’m not sure where the cake book rates in terms of your favorite cake recipe, but I’ll admit it’s never been a big contender in my house. Humility and frosting-less, sure I’d have a slice, but no one in my house has ever really been excited about pound cake, often neglecting it for light and fluffy angel food cake or beautifully frosted layer cake.

Victoria Sponge Cake

If your experience with cake books in the past is anything like mine, you’re in for a real treat today. I started developing this recipe with a mission, determined to perfect a book cake that was simple and not too complicated, one that was not too far from the traditional version (no fancy or unusual ingredients) but at the same time put all things of his predecessors to shame.

Here you have it. Perfectly balanced, rich and sweet, my book cake is so buttery and soft that it melts in your mouth, and it’s anything but boring. It is a heavy cake (as book cakes should be!) With a dense, velvety crumb, but there is.

While this cake can hold its own, it’s even better when served with homemade whipped cream and fresh fruit. It would also pair well with a spoon or two of lemon curd (a great way to use up some leftover egg yolks!).

Break out your bowls – you’ll need a big one – and let’s talk about what it is that makes this cake so special and irresistible.

Easy Cake Recipes For Beginners

Book cakes have traditionally been made with one book each of butter, sugar, eggs, and flour. When I developed my recipe, I wanted to stay as true as I could to the traditional version, but some minor adjustments were absolutely in order.

, vanilla extract!). The result is a soft, buttery crumb that is perfectly dense without being dry or crumbly.

You may notice that my book’s cake recipe does not use baking powder. This is intentional! Pound cake should have a crumb, and baking powder serves to lighten the crumb of a cake and help it rise. The eggs in our recipe work all the rising magic we need, and not only will adding baking powder make the cake crumb too light (best-case scenario), you’ll also end up with overflow in your oven. . when the baking time has passed.

Cake Recipes Homemade

SAM’S LEMON BOOKLET CAKE TIP: I’ve gotten a lot of requests for how to make a lemon version of this book cake recipe. While you could just swap out the vanilla extract for lemon, it won’t taste as bright and sunny as you’re used to. I have a lemon split pound cake recipe that packs lots of lemon flavor and is covered in a stunning white frosting. I highly recommend you try it!

Epic Chocolate Cake Recipe ~so Moist~

SAM’S TIP: To test if your cake is done, the best method is to use a long wooden skewer (like the kind used for shish-kebabs) because this batter is so thick that a toothpick just won’t cut it. Insert the skewer into your cake and check it for moist crumbs. If you have wet flour on your skewer, your cake needs to bake longer, but if there are some moist crumbs then it’s time to pull that cake out of the oven! The cake will continue to cook as it cools, so if you pull a completely clean skewer out of your cake, it’s already at risk of being overcooked and dry, so you want to get your cake out of the oven before it hits. this point.

While this recipe was very deliberately developed to be moist, the most important thing when baking your book cake is to make sure you do NOT over-cook it. I recommend making sure your oven is not overheated (I keep two oven thermometers in the oven at all times just to make sure my oven display is telling me the truth) and then check your cake earlier rather than later. Due to its thick batter and sheer volume of dough, it will take a while in the oven, probably an hour and ten to an hour and fifteen minutes. I check my cake in an hour and return it to the oven in about 5 minutes until it’s done.

This cake was made with a pound each of butter, sugar, eggs, and flour, and thus the name.

The cake in this book should not overflow if it is prepared as written and baked in the appropriate size pan (indicated on the recipe card). I found that some people had their cakes overflow, and in each instance this happened because they replaced self-rising flour, they used 12 whole eggs, or added baking powder to the recipe. Please do not make any of these changes.

Yellow Cake Made From Scratch Recipe

Let’s cook together! I’ll walk you through all of these steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook.

A true classic, my Pound Cake recipe is simple (only six ingredients) and satisfying! This cake is so moist with butter, and it pairs beautifully with fresh fruit.

¹Eggs Many people have questions about how many eggs to use. You need a total of 12 eggs for this recipe BUT you will only use 6 whole eggs and then another 6 egg yolks. This means you will throw away 6 egg whites (or save them to make meringue cookies or my white cake).

Cake Recipes Homemade

²Cake flour If you want, you can substitute cake flour. If you measure your flour by weight (which you really should!) you can make a straight 1:1 substitute for cake flour. This cake will come out the same; a little softer, a smidge less dense, but still delicious. As with all-purpose flour, you do NOT need to add baking powder to this recipe if you use cake flour. You must also remember: DO NOT USE FLOUR THAT HAS A CIRCUMSTANCES.

Incredibly Moist And Easy Carrot Cake

Servings: 1 slice | Calories: 696 kcal Carbohydrates: 87 g | Protein: 9 g | Fat: 36 g | Saturated fat: 21 g | Trans fat: 1 g | Cholesterol: 267 mg | Sodium: 239 mg | Potassium: 95 mg | Fiber: 1 g Sugar: 59 g | Vitamin A: 1203 IU Calcium: 40 mg | Iron: 2 mg

Nutrition information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary depending on the brand used, measuring method, cooking method, portion size, and more.

Southern kitchen expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Best Vegan Cake Recipes (fluffy + Moist)

It’s easy to buy a box of cake mix, but let’s be honest—you’re sacrificing flavor and freshness for convenience. If you have never baked a cake from scratch, you may be surprised to see how simple it is and that you probably have all the ingredients in your pantry and refrigerator.

This recipe uses the reverse cream method (or paste method), which makes you mix the sugar and dry ingredients with the butter until sandy and then add the other wet ingredients one at a time. This method helps give cakes that have an even crumb and shape and hold together well for stacking and decorating.

This fluffy and moist vanilla cake is solid enough to layer with frosting while still being light and tender. Frost and decorate with your favorite frosting for a birthday, celebration, or even wedding. Or keep it simple with butter and whipped cream for a quick dessert.

Cake Recipes Homemade

“This is a very good everyday cake with yeast and baking powder. It is relatively light – it is not loaded with butter, and it requires only 2 eggs and 2 percent milk. I was perfectly cooked after 30 minutes. After 10 minutes on the . cooling rack, the cake is released from the pans easily.” —Diana Rattray

Easy Chocolate Cake Recipe

White cake is a fluffy and light cake that is typically made using egg whites to keep it perfectly white. Vanilla cake often contains whole eggs, which make it white, and lots of vanilla for flavor.

There are a few reasons why this cake may come out drier and more cornbread-like than expected. First, it is important that you bring the butter, eggs, and milk to room temperature before starting the recipe. If they are too cold, the dough will not form an emulsion and your cake will not

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