Agnese Ležnina
30 of most popular cakes
Pour half of the batter into the prepared baking pan.
Sprinkle half of the streusel topping evenly over the batter.
Pour the remaining batter over the streusel.
Sprinkle the remaining streusel topping over the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes.
While the cake is cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the warm cake.
Serve the coffee cake warm or at room temperature, and enjoy!
Note: You can also add chopped fruit, such as apples or blueberries, to the batter or the streusel topping for a different flavor.
17 Hummingbird cake
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3 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3 large eggs, beaten
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1 1/2 cups vegetable oil
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1 1/2 teaspoons vanilla extract
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1 (8-ounce) can crushed pineapple, undrained
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2 cups mashed ripe bananas
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1 cup chopped pecans
Ingredients:
For the cream cheese frosting:
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1 (8-ounce) package cream cheese, softened
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1/2 cup unsalted butter, softened
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1 (16-ounce) package confectioners' sugar
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1 teaspoon vanilla extract
For the cake:
17 Instructions:
Preheat your oven to 350°F (180°C). Grease and flour three 9-inch cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients, and mix until well combined.
Stir in the crushed pineapple (with juice), mashed bananas, and chopped pecans.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until creamy.
Gradually add the confectioners' sugar and vanilla extract, and beat until well combined.
Once the cakes are completely cooled, spread the cream cheese frosting evenly between the layers, and over the top and sides of the cake.
Optional: top with additional chopped pecans for decoration.
Serve and enjoy!
Note: Hummingbird cake can be stored in the refrigerator for up to 5 days.
18 Marble cake
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1 1/2 cups (3 sticks) unsalted butter, at room temperature
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3 cups granulated sugar
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5 large eggs, at room temperature
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups milk, at room temperature
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1/2 cup unsweetened cocoa powder
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1/2 cup boiling water
Ingredients:
18 Instructions:
Preheat the oven to 350°F (180°C). Grease and flour a 10-inch bundt pan.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, mix together the cocoa powder and boiling water to form a smooth paste.
Take one-third of the cake batter and mix it with the cocoa paste until it is evenly combined.
Spoon half of the vanilla cake batter into the prepared bundt pan, then add half of the chocolate batter in small spoonfuls on top. Swirl the batters together with a butter knife or spatula. Repeat with the remaining cake batters, ending with the chocolate batter and swirling again.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Slice and serve, and enjoy the beautiful marbled pattern inside!
Note: If you don't have a bundt pan, you can also use two 9-inch round cake pans or a 9x13-inch baking pan for this recipe. Adjust the baking time accordingly.
19 Oreo cake
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2 cups all-purpose flour
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1 cup granulated sugar
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3/4 cup unsweetened cocoa powder
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2 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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3 large eggs, at room temperature
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1/2 cup vegetable oil
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1 cup whole milk, at room temperature
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1 tsp vanilla extract
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1 cup hot water
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1 1/2 cups crushed Oreo cookies (15-20 Oreos)
Ingredients:
For the frosting:
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1 cup unsalted butter, at room temperature
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4 cups powdered sugar
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1 tsp vanilla extract
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3-4 tbsp whole milk
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8 Oreo cookies, crushed
For the cake:
19 Instructions:
Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, oil, milk, and vanilla extract, and beat on medium speed for 2 minutes, until the batter is smooth and well combined.
Stir in the hot water until the batter is smooth.
Fold in the crushed Oreo cookies.
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, beat the butter in a large mixing bowl until creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and 3 tablespoons of milk, and beat until the frosting is light and fluffy.
If the frosting is too thick, add an additional tablespoon of milk.
Stir in the crushed Oreo cookies.
To assemble the cake, place one of the cake layers on a serving platter. Spread a layer of frosting over the top of the cake. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.
Crush a few extra Oreo cookies and sprinkle them over the top of the cake for decoration.
Serve and enjoy the rich, chocolatey, Oreo goodness!
20 Peanut butter cake
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1 cup unsalted butter, at room temperature
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1 cup smooth peanut butter
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1 1/2 cups granulated sugar
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4 large eggs, at room temperature
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2 cups all-purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup whole milk
Ingredients:
For the frosting:
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1 cup unsalted butter, at room temperature
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1 cup smooth peanut butter
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4 cups powdered sugar
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1/4 cup whole milk
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1 tsp vanilla extract
For the cake:
20 Instructions:
Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, cream together the butter and peanut butter in a large mixing bowl.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the milk and vanilla extract, and beat until the frosting is light and fluffy.
If the frosting is too thick, add a little more milk.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top of the frosting, and spread the remaining frosting over the top and sides of the cake.
Serve and enjoy the rich, peanut buttery goodness!
21 Banana cake
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2 cups all-purpose flour
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1 tsp baking soda
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1/4 tsp salt
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1/2 cup unsalted butter, at room temperature
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1 cup granulated sugar
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2 large eggs
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1 1/2 cups mashed ripe bananas (about 3 medium bananas)
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1/3 cup buttermilk
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1 tsp vanilla extract
Ingredients:
For the frosting:
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1/2 cup unsalted butter, at room temperature
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1 package (8 oz) cream cheese, at room temperature
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3 1/2 cups powdered sugar
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1 tsp vanilla extract
For the cake:
21 Instructions:
Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the mashed bananas, buttermilk, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet mixture, and mix until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
To make the frosting, cream together the butter and cream cheese in a large mixing bowl.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract, and beat until the frosting is light and fluffy.
Once the cake is completely cool, spread the frosting over the top of the cake.
Serve and enjoy the delicious, moist banana cake!
22 Apple cake
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2 cups all-purpose flour
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2 teaspoons baking powder