Agnese Ležnina
30 of most popular cakes
In a medium mixing bowl, whisk together the flour, baking powder, 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.
Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
To make the cinnamon swirl, mix together the melted butter, brown sugar, and cinnamon in a small bowl.
Pour half of the cake batter into the prepared baking dish, spreading it out evenly.
Pour the cinnamon swirl mixture on top of the batter, spreading it out evenly.
Pour the remaining cake batter on top of the cinnamon swirl mixture, spreading it out evenly.
Use a knife to swirl the cinnamon mixture into the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the cream cheese glaze. In a large mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until smooth. Add milk as needed to thin the glaze to your desired consistency.
Allow the cake to cool for 10-15 minutes before pouring the cream cheese glaze on top.
Serve the cake warm and enjoy!
This cinnamon roll cake is perfect for breakfast or dessert, and is sure to be a hit with your family and friends.
29 Pistachio cake
•
1 and 1/2 cups all-purpose flour
•
1/2 cup shelled pistachios
•
1/2 cup unsalted butter, at room temperature
•
1 cup granulated sugar
•
2 large eggs
•
1/2 cup milk
•
2 teaspoons baking powder
•
1/2 teaspoon salt
•
1/2 teaspoon vanilla extract
Ingredients:
For the frosting:
•
1/2 cup unsalted butter, at room temperature
•
1 cup powdered sugar
•
1/4 cup shelled pistachios, finely chopped
•
1 tablespoon milk
•
1/4 teaspoon almond extract
•
a few drops of green food coloring (optional)
29 Instructions:
Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
In a food processor, pulse the pistachios until they are finely ground, but not a paste. Set aside.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Add the ground pistachios, flour, baking powder, salt, vanilla extract, and milk. Mix until all ingredients are incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the frosting, cream the butter until smooth.
Add the powdered sugar, pistachios, milk, almond extract, and food coloring (if using). Beat until the frosting is light and fluffy.
Spread the frosting evenly over the top of the cake.
Garnish with additional pistachios, if desired.
Serve and enjoy your delicious pistachio cake!
30 Mocha cake
•
1 and 3/4 cups all-purpose flour
•
3/4 cup unsweetened cocoa powder
•
1 and 1/2 teaspoons baking powder
•
1 teaspoon baking soda
•
1 teaspoon salt
•
1 and 1/2 cups granulated sugar
•
2 large eggs
•
1 cup strong brewed coffee, cooled
•
1/2 cup vegetable oil
•
1 teaspoon vanilla extract
•
1/2 cup whole milk
•
For the frosting:
•
1 cup unsalted butter, at room temperature
•
3 and 1/2 cups powdered sugar
•
1/2 cup unsweetened cocoa powder
•
1/2 teaspoon salt
•
2 teaspoons instant espresso powder
•
2 teaspoons vanilla extract
•
1/4 cup whole milk or heavy cream
Ingredients:
30 Instructions:
Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and flouring them.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the sugar and eggs together until light and fluffy.
Add the cooled coffee, vegetable oil, and vanilla extract to the sugar and egg mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Add the milk to the batter and mix until smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
To make the frosting, cream the butter in a large mixing bowl until light and fluffy.
Add the powdered sugar, cocoa powder, salt, espresso powder, and vanilla extract to the butter, and mix on low speed until just combined.
Gradually add the milk or heavy cream to the frosting mixture, and mix on low speed until smooth.
Once the cakes have cooled completely, place one cake layer on a serving plate and spread a layer of frosting over the top.
Place the second cake layer on top of the first, and frost the top and sides of the cake with the remaining frosting.
Decorate the cake with chocolate shavings or any other desired toppings.
Serve and enjoy your delicious Mocha Cake!