The Best Cake Recipes

Ingredients:

• For the cake
• a little dairy-free sunflower spread, for greasing
• 1 large ripe avocado (about 150g)
• 300g light muscovado sugar
• 350g gluten-free plain flour
• 50g good-quality cocoa powder
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 400ml unsweetened soya milk
• 150ml vegetable oil
• 2 tsp vanilla extract

For the frosting

• 85g ripe avocado flesh, mashed
• 85g dairy-free sunflower spread
• 200g dairy-free chocolate, 70% cocoa, broken into chunks
• 25g cocoa powder
• 125ml unsweetened soya milk
• 200g icing sugar, sifted
• 1 tsp vanilla extract
• gluten-free and vegan sprinkles, to decorate

Instructions:

Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.

Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.

Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.

Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.

While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside. Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.

Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.

Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.

Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Ingredients:

For the cake:

• 6 extra-large eggs
• 2¼ cups vegetable or olive oil
• ¾ cups plus 1 tablespoon granulated sugar
• ¾ cup lightly packed light brown sugar
• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 2½ teaspoons ground cinnamon
• ¾ teaspoon ground nutmeg
• Pinch of ground cloves
• ¾ teaspoon kosher salt
• 1½ pounds carrots, peeled and finely grated
• ¾ cup golden raisins (optional)
• ¾ cup chopped pecans (optional)
• For the cream cheese frosting:
• 4 cups confectioners’ sugar
• 1 (8-ounce) package cream cheese, at room temperature
• 2 sticks (1 cup) butter, softened
• 1 tablespoon pure vanilla extract

Directions:

For the cake, preheat the oven to 350˚F. Grease and flour two 9-inch round cake pans.

With a hand or stand mixer, mix the eggs and oil. Add the sugars and mix well. In a medium bowl, mix the rest of the cake ingredients except the carrots (and raisins and nuts, if using). Add the flour mixture to the sugar mixture and mix well. Add the carrots (and raisins and nuts, if desired) and mix until incorporated.

Divide the batter evenly between the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often. (If making ahead, cover and refrigerate; re-whip before using.)

Spread the frosting over each cooled cake layer, then assemble the carrot cake.

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 sticks (1 cup) butter
• ½ cup brewed coffee
• ⅓ cup unsweetened natural cocoa powder
• 3 extra-large eggs
• ½ cup buttermilk
• 2 teaspoons pure vanilla extract
• Frosting of your choice

Directions:

Preheat the oven to 350˚F and grease and flour two 9-inch round cake pans.

In a big bowl, mix the flour, sugar, baking soda, and salt.

In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and ½ cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.

In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth

.

Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.

Frost with the frosting of your choice... like that Swiss Buttercream!

Ingredients:

• 1 cup plus 2 tablespoons sugar
• 2 cups graham cracker crumbs
• 1 stick (½ cup) butter, melted and hot
• Kosher salt
• Cooking spray
• 1 whole vanilla bean, scraped (you can use 2 teaspoons pure vanilla extract, but the flavor of a whole bean is extraordinary)
• 3 (8-ounce) packages cream cheese, at room temperature
• 2 extra-large eggs plus 1 egg yolk, at room temperature
• 2 tablespoons cornstarch
• 1 cup sour cream, at room temperature

Directions:

Make sure all the ingredients are at room temperature (except the butter). Don’t even try to make this cheesecake with cold ingredients. You’ll fail and blame me.

Preheat the oven to 350˚F. Place a large cake or casserole pan full of water on the lower rack. Make sure this never goes dry during the baking process. This will help keep your cheesecake from forming a skin and cracking.

In a medium bowl, mix 6 tablespoons of the sugar, the graham cracker crumbs, the butter, and a pinch of salt. Lay the crumb mixture in the bottom of a 10-inch cake pan and press it down very firmly and flat. Get this part right—it really affects how this cheesecake cuts later on. Using all your weight, really press down on the crust. Find something flat and heavy like a jar with a lid on it. Use the lid side to press the crust perfectly even. Also, I make the crust totally level—I don’t round it up the sides of the pan. That way it doesn’t break when you cut it.

Once your crust is perfect, lightly spray the sides of the cake pan with cooking spray. Cut a few long strips of “parchment paper and line the sides of the cake pan. Spray the paper with the cooking spray and place the pan in the freezer.

In the bowl of a stand mixer fitted with the paddle attachment (not the whisk!), cream the remaining ¾ cup sugar, the vanilla seeds, cream cheese, and a pinch of salt on medium speed until smooth. Add the eggs, yolk, and cornstarch and slowly blend until combined, stopping and scraping the bowl at least twice. Add the sour cream and slowly mix it in, stopping and scraping the bowl twice.

Pull the bowl off the machine and bang it hard on the counter 10 times. Let it sit for 10 minutes. Watch the top—you’ll see little air bubbles come up to the top and burst. If they don’t pop by themselves, use a bamboo skewer. Those little air bubbles will kill a cheesecake. They are evil. They will expand in the oven and instead of getting a smooth cheesecake, you’ll get a mealy one. Also, your cheesecake will soufflé in the oven and crack on top.

Slowly pour the batter onto the crust, filling it to about ¼ inch from the top. Don’t let the mix get behind the paper.

Bake for 30 minutes, then lower the oven temperature to 315˚F and bake for 45 to 50 minutes more, until the center is set. Turn off the oven and crack the door open (this is why your oven door has that spot where it will stay open a crack) and leave the cake in the oven for 90 minutes.

Let the cheesecake cool at room temperature for 1 hour, then freeze it for 2 hours.

GETTING CHEESECAKE OUT OF A CAKE PAN

To remove a cheesecake from a regular cake pan, run a paring knife around the edge behind the paper wrapper and make sure nothing is stuck to the sides of the cake pan. Turn on the stove and hold the bottom of the pan briefly over the flame or burner to melt anything that’s making the pan stick to the bottom of the cheesecake. Lay out a lightly sprayed piece of parchment paper and slam the pan face down on it. Punch the bottom of the pan a few times and bang the edges until the cheesecake comes out on its own. Remove any paper stuck to the cheesecake. Get your hand under the parchment and under the cheesecake, flip it over onto a flat plate, and remove the top piece of parchment. Let the cheesecake thaw before serving.

Article from: https://www.today.com/recipes/duff-goldman-s-bomb-cheesecake-recipe-t136317

Ingredients:

• 4 oranges
• 50 ml vegetable oil
• 50 ml whisky or brandy
• 150 g clear runny honey
• 2 large free-range eggs
• 260 g self-raising flour
• 200 g dark brown sugar
• 50 g ground hazelnuts or almonds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground star anise
• 1 teaspoon ground ginger
• 2 tablespoons quality cocoa powder
• 100 g quality dark chocolate (70%)
• 300 g dried figs
• 120 g hazelnuts
• 50 g crystalised ginger

• 25 ml clear runny honey
• 50 g caster sugar
• 25 ml whisky or brandy
• 1 orange
• 1 tablespoon orange blossom water
• 125 g quality dark chocolate (70%)
• 75 g unsalted butter (at room temperature) , plus extra for greasing

Method:

Preheat the oven to 180ºC/350ºF/gas 4.

Finely grate the zest of 2 oranges into a large bowl, then squeeze in the juice of all 4 - you need about 150ml.

Measure the oil, brandy and honey into the bowl. Crack in the eggs into a mug, lightly beat with a fork, then tip into the bowl.

Sift the flour into a separate large bowl, then add the sugar, nuts, spices, cocoa powder and big pinch of sea salt.

Chop the chocolate, halve the dried figs, and then roughly chop the hazelnuts. Finely dice the crystalised ginger, then tip into the bowl of dry ingredients, along wth the figs, nuts and chocolate.

Pour the wet mixture over the dry ingredients and fold until well combined (be sure not to overwork it as the cake may become a bit too dense).

Transfer to a buttered tin and place in the centre of the oven for 25 minutes. Rotate the tin in the oven, then continue to bake for another 10 to 15 minutes.

Test the cake by briefly removing it from the oven and pressing gently in the centre – it should feel rather firm without any sinking. (The skewer test won’t work here as there is so much fruit and chocolate.) Then listen to the cake: it should be silent; if you hear a crackling or hissing, bake for a little longer.

Remove from the oven and allow to cool in the tin for 15 to 30 minutes. Flip to release from the tin. (If using a springform tin, you can leave it to cool completely in the tin before releasing, but bundts are best released while the cake is still warm.)

To prepare the chocolate glaze, place the honey, sugar and whisky or brandy in a pan. Squeeze in half the orange juice, then measure in the orange blossom water, and 40ml of cold water. Bring to a rapid boil for 1 minute, then remove from the heat. Rest for 3 minutes.

Finely chop the chocolate and dice the butter. Add the chocolate to the pan and whisk to combine, until melted.

Next, add the butter a little at a time, mixing continuously until everything is melted and looking lovely and shiny.

Allow the glaze to cool slightly before drizzling all over your cake to serve (you can make the glaze a day ahead if you like – gently warm it up just before drizzling).

Tips

Bake in a large bundt cake tin for the best ratio of glaze to cake. If you don’t have one, a 23cm springform tin will do.

Ingredients:

• 300 g unsalted butter , plus extra for greasing
• 300 g gluten-free plain flour , plus extra for dusting
• 300 g golden caster sugar
• 4 large free-range eggs
• 1 teaspoon vanilla extract
• 1 teaspoon gluten-free baking powder
• ¼ teaspoon xanthan gum
• 6 tablespoons cocoa powder
• 3 tablespoons milk

FOR THE FILLING

• 200 g icing sugar
• 4 tablespoons cocoa powder
• 100 g unsalted butter
• 100 g cream cheese
• 70 g fresh raspberries
• quality dark chocolate (75% cocoa solids) , to serve

Method:

Before you start, remove the butter from the fridge and allow to come up to room temperature.

Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.

In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.

Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.

 Ingredients:

For the Swiss Roll

• 1/2 cup flour
• 1/3 cup cocoa powder plus 3 Tablespoons
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 1/2 Tablespoons oil

For the Filling

• 1/2 cup unsalted butter, room temperature
• 8 oz marshmallow fluff
• 1 cup powdered icing sugar
• 2-3 Tablespoons cream or milk
• 1/2 cup cherries, optional
• For the ganache:
• 3 oz semi-sweet chocolate, chopped
• 1/3 cup heavy whipping cream, 35%
• 1 Tablespoon butter

How to Make a Chocolate Roll Cake:

For the Chocolate Sponge Cake:

Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil.

Slowly add the dry ingredients to the egg mixture and mix until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.

Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.

Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.

Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.

For the Marshmallow Frosting:

Beat the butter for two minutes then add in the marshmallow fluff.

Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin.)

Mix in cherries, if using.

Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.

Roll the cake back up (without the parchment) and place the seam side down.

Refrigerate for 30 minutes or overnight.

For the Ganache:

Add the chocolate, cream, & butter to a heat-proof bowl.

Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.

Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.

Once the ganache stops dripping, place the cake in the fridge to set the ganache.

Optionally dust with powdered sugar or chocolate shavings before serving.

Article from: https://sugarspiceandglitter.com/chocolate-roll-cake/

Ingredients:

Cake

• 500g Tesco Luxury Dried Mixed Fruit
• 60g glace cherries
• 85ml cooking brandy or cold tea
• zest and juice of 1 orange
• zest and juice of 1 lemon
• 175g butter
• 175g dark brown sugar
• 1tbsp black treacle
• 3 eggs
• 175g self-raising flour
• 50g ground almonds
• 60g whole almonds, walnuts or pecans (optional)
• 1tsp ground mixed spice

• 1tbsp sieved apricot jam
• 400g ready-made ready-rolled marzipan
• 50g icing sugar
• Icing
• 1 egg white
• 350g icing sugar
• 1tsp lemon juice

Method:

Remove zest from orange and lemon with a fine grater, and squeeze the juices. Put all zest and juice in a bowl with mixed dried fruit and glace cherries. Add the brandy or tea, cover with clingfilm and soak for a minimum of 1 hr or overnight.

Grease and line a 20cm cake tin, preferably with a removable base.

Preheat the oven to 150°C, gas 3, fan 130°C.

With an electric mixer, beat the butter with the sugar and black treacle until paler and fluffy. Gradually add the eggs, beating each one in thoroughly before adding the next one. In another bowl, combine the flour, ground almonds and mixed spice and stir to mix thoroughly. Then add the dry ingredients to the butter mixture, and fold in gently until thoroughly combined.

Add the soaked fruit and all the juices, plus the nuts if liked. Fold gently together until the ingredients are thoroughly combined. Turn the mixture into your prepared cake tin and flatten the surface. Place in the centre of the oven, and bake for 2 hrs or until golden brown and springy to the touch. Use a sharp knife or skewer to test the cake. If there is still wet mixture on the blade, bake for another 20-30 mins. It should come out clean.

When the cake is cooked, cool for an hour in the tin and then turn out onto a wire rack. You can pierce the cake all over with a skewer and add another tbsp brandy to soak in if liked.

The cake can be kept wrapped in foil or clingfilm in a tin for up to 2 months. When you are ready to finish the cake, warm the apricot jam to soften, and brush over the whole cake. Dust the work surface with a little icing sugar, and roll out half the marzipan.

Cut a 20cm circle drawing round the cake tin as a pattern. Cut out a band of marzipan, again using the side of the tin as a guide.

Place the circle on the top, and stick the band around the sides, pressing into place and filling any gaps.

If possible, allow the marzipan layer to dry overnight.

To make the icing, beat the sifted icing sugar with the egg white and lemon juice until glossy. Spread over the cake with a palette knife, forming soft peaks to look like snow drifts. Decorate with edible silver balls or other decorations.

Article from: https://realfood.tesco.com/recipes/classic-christmas-cake.html

Ingredients:

• 300g ripe Gem avocado flesh (about 2)
• 300g ground almonds
• 300g caster sugar
• 2 lemons, zested, 1 juiced
• 4 medium eggs, beaten
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp poppy seeds, plus 1 tsp to decorate
• For the icing
• 125g soft cheese
• 50g butter
• 300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html