Simple cake - quick and easy?!
Simple cake - quick and easy?
my dad's bday on sunday next week and i want to surprise him with a quick and easy great tasting cake that i have made by myself. (not from those boxes)
Additional Details1 month ago
my dad's bday on sunday and i want to surprise him with a cake that i baked myself from scratch. Thanx to those who contributed already!
1 month ago
Thanx to those who contributed already!
Answers:
1 month ago
my dad's bday on sunday and i want to surprise him with a cake that i baked myself from scratch. Thanx to those who contributed already!
1 month ago
Thanx to those who contributed already!
Quick-mix chocolate cake
Preparation Time 10 minutes
Cooking Time 60 minutes
Ingredients (serves 8)
Melted butter, for greasing
265g (1 1/3 cups, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, cubed
50g (1/2 cup) cocoa powder
1/4 tsp bicarbonate of soda
150g (1 cup) self-raising flour
2 tbs plain flour
3 eggs
Method
Preheat oven to 160°C. Brush a deep, square, 19cm (base measurement) cake pan with the melted butter to lightly grease. Non-stick cake pans aren't suitable for these cakes as they retain too much heat, burning the base and sides of the cake. Line the base and sides of the pan with non-stick baking paper.
Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa powder and bicarbonate of soda over the top. A fine sieve will break up any lumps, keeping the mixture smooth and ensuring the cake has an even texture.
Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth. Don't let the mixture boil as it will overheat and some of the liquid may evaporate. (See microwave tip.) Remove from the heat and set aside for 5 minutes to cool slightly. If the mixture is too hot, the eggs will set when added.
Use a fine sieve to sift 1/2 the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth and free of lumps. A whisk will ensure the ingredients are well incorporated and there are no large lumps of flour. Sift in the remaining self-raising and plain flours, and stir with the whisk until the mixture is smooth. Add the eggs and continue to stir until well combined.
Pour the mixture into the prepared pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and set aside for 2 minutes before turning onto a wire rack. Turn the cake right-way up and then set aside to cool completely.
Notes & tips
Prep: 10 mins (+ cooling time)
To serve, dust the cake with icing sugar, or spread with one of our quick icings or toppings. This cake (and the variations) will keep in an airtight container for 2-3 days.
microwave tip: place the sugar, milk and butter in a large, heatproof microwave-safe bowl. Use a fine sieve to sift the cocoa powder and bicarbonate of soda over the top. Heat, uncovered, on Medium/500watts/50%, using a whisk to stir every minute, for 2-3 minutes or until smooth.
variations (based on the quick-mix chocolate cake recipe):
quick-mix chocolate hazelnut cake: add 75g (1/2 cup) hazelnuts, finely chopped, with the eggs in step 4.
quick-mix mocha liqueur cake: reduce the milk to 125ml (1/2 cup). Add 1 1/2 tbs instant coffee granules to the sugar, milk and butter in step 2. Add 60ml (1/4 cup) Tia Maria or Kahlua with the eggs in step 4.
quick icings & toppings(spread or pour over cooled cake and set aside for 40-60 minutes to set):
easy passionfruit glace icing: sift 195g (1 1/4 cups) icing sugar mixture into a medium bowl. Add 10g (2 tsp) butter, at room temperature; 1 tbs fresh passionfruit pulp; and 3 tsp boiling water. Stir with a wooden spoon until smooth, adding more water to make a pouring consistency, if needed. Pour over the cake and smooth with a spatula if necessary.
fluffy vanilla butter icing: place 100g butter, at room temperature, cubed; 195g (1 1/4 cups) sifted icing sugar mixture; 2 tbs milk; and 1/2 tsp vanilla essence in a small bowl. Use an electric mixer or beaters on low speed to beat for 1 minute or until just combined. Increase speed to high and beat, scraping down the side of the bowl occasionally, for a further 3 minutes or until pale and fluffy. Spread over the cake.
glossy chocolate topping: place 150g good-quality dark chocolate in a bowl over a saucepan of simmering water and use a metal spoon to stir until smooth. Remove from the heat, add 65g (1/4 cup) sour cream and stir until smooth. Spread over the cake.
note: in warmer weather, keep iced cakes in an airtight container in the fridge. Bring to room temperature before serving.
Easy vanilla butter cake
Preparation Time 20 minutes
Cooking Time 150 minutes
Ingredients (serves 15)
Melted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 tsp vanilla essence
Method
Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
Notes & tips
Have the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.
Variation 1 - rich chocolate cake: Reduce the self-raising flour to 300g (2 cups). Sift 95g (1 cup) cocoa powder and 1/2 tsp bicarbonate soda, and add with the flours. Increase the milk to 435ml (1 3/4 cups). Omit the vanilla essence.
Variation 2 - orange cake: Reduce the milk to 185ml (3/4 cup) and add with 2 tbs finely grated orange rind and 125ml (1/2 cup) orange juice. Omit vanilla essence.
Variation 3 - carrot cake: Add 1 tsp ground cinnamon with the flours. Reduce the vanilla essence to 1 tsp. Add 285g (3 cups) coarsely grated carrot and 100g roughly chopped walnuts.
Variation 4 - banana cake: Sift 1 tsp bicarbonate soda and add with the flours. Reduce the milk to 125ml (1/2 cup). Add 390g (1 1/2 cups) mashed very ripe banana with the milk. Reduce the vanilla essence to 1 tsp.
Hi, Here is a quick and tasty recipe:
vegetable oil for pan
flour for dusting pan
1 package butter recipe golden cake mix
1pk. cream cheese, room temperature
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 tsp. pure vanilla extract
1 tsp. pure almond extract
1. Place rack in center of oven and preheat oven to 350 F. Light mist 10 inch tube pan with oil spray, then dust with flour.
Shake out the excess flour. Set pan aside.
2. Place cake mix, cream cheese, eggs, water, sugar, oil, and both extracts in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape sides of bowl with spatula. Increase machine speed to medium and beat for 2 minutes more. Scraping sides if needed. Batter should look all well blend. Pour batter into prepared pan, smoothing it out with spatula. Place pan in oven.
3.Bake cake until golden brown, and springs back when lightly press with fingers, about 35-40 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Run a long sharp knife around the edge of cake inverted onto a rack, then invert it onto a platter so that cake is right side up.
4. Slice cake while still warm.
Serves 16
This cake is perfect for any occasion with frosting or not. Use powdered sugar on top if you like.
http://www.wunderland.com/wts/andy/cooki...
I have used this cake many times. It was in a cookbook called, I Hate to Cookbook, called Cockeyed Cake in that book. Probably out of print now, but I searched online and this one seems to be the same. Wacky Cake.
It makes a delicious, moist and cake all in one pan. it has ingredients that are on hand.
What could be easier than that?
This is a very simple recipe for classic yellow cake with chocolate frosting, all from scratch. It comes out perfectly, much better than when you make it from a box, and it's very easy to put together! If you think it looks too boring you can always decorate the chocolate icing with sprinkles or fruit or whipped cream, etc.
2 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
2 teaspoons vanilla
2 eggs
Heat oven to 350*.
Mix dry ingredients in lg bowl.
Add shortening, milk and vanilla.
Beat on med for 2 minutes.
Add eggs and beat for 30 seconds more.
Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.
When cake cools, frost with
* Chocolate Butter Cream Frosting
6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half)
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder, for light flavor or 1/2 cup unsweetened cocoa powder, for medium flavor or 3/4 cup unsweetened cocoa powder, for a dark rich flavor
Cream the butter in a small bowl.
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
Beat with an electric mixer, until the desired texture is achieved.
Note: because of the additional cocoa more cream may have to be needed to reach desired consistancy.
It's called a Dump Cake - EASY!
2 cups flour
1 cup sugar
2 tsp baking soda
1/2 tsp salt
1 (large) can crushed pineapple
2 eggs
Do NOT BEAT, mix ingredients with spoon. Bake in 13 x 9 x 2 pan in preheated 350 degree F oven for 15-20 minutes. Top with cream cheese.
So delicious, everybody asks for the recipe!
Mayonnaise Cake
"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.