Baking is a therapeutic activity and if you’re great at it then you definitely don’t need an excuse to get started in the kitchen. Prepare to go all out with these ultimate classic recipes that are easy, foolproof, and always delicious.
Simple Moist Chocolate Cake Recipe
Ingredients:
- For the cake: 240 gm flour
- 85 gm unsalted butter, room temperature
- 400 gm sugar
- 480 ml water
- 113 gm unsweetened bittersweet chocolate
- 2 tsp baking powder
- 2 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- ¼ tsp salt
For the frosting:
- 315 ml heavy cream
- 309 gm sugar
- 170 gm chopped unsweetened chocolate
- 115 gm unsalted temperature, room temperature
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 175°C and line two cake tins with some softened butter and a dusting of flour. Set aside.
- Sift the dry ingredients into a bowl and set aside.
- Bring water to a boil along with all of the sugar. Once the sugar is dissolved, add chopped chocolate and butter. Wait for them to melt and mix.
- Once this mixture is cool, add the vanilla extract.
- Crack the two eggs into the chocolate sugar mixture and whisk well.
- Then add the sifted dry ingredients and incorporate everything completely.
- Transfer into two prepared cake tins and bake them in the oven for about 25 to 30 minutes.
- Once done, let them cool and start working on the frosting.
- In a saucepan, bring cream and sugar to a boil. Then reduce the heat and let the cream simmer.
- Pour the hot liquid over chopped chocolate, vanilla extract and salt. Give this a good mix.
- Place this bowl over a big bowl of ice. Use a whisk or an electric mixer to beat air into the chocolate and cream. Eventually you’ll reach a light brown and airy texture.
- Once the cakes are cool, divide the frosting. One half will go between the cake slices and the other will be to decorate the outside.
- Garnish with some sprinkles or shaved chocolate and enjoy.
Pound Cake Recipe
Ingredients:
- 180 gm flour
- 226 gm unsalted butter, room temperature
- 120 ml sour cream
- 4 eggs
- 1 tsp salt
- 2 tbsp vanilla extract
- ½ tsp baking powder
Ingredients:
- Preheat the oven to 176°C first and then grease a cake tin with some melted butter. Make sure to completely cover the bottom and sides with the butter.
- Sift the flour, baking powder, and salt first. Give this a whisk.
- Cream the butter and sugar until pale and fluffy. Then add the vanilla extract and sour cream.
- Finally add the 4 eggs, one at a time.
- Once done, mix the wet ingredients with the dry ingredients. Ensure that you mix everything well so there are no flour pockets or lumps.
- Transfer the batter into the greased cake tin and bake in the oven for about 40 minutes. Maintain a consistent temperature of 176°C.
- If you like a crispy and browned upper crust, then crank up the temperature and place the cake tin onto the first rack in the oven. Expose it to the heat for 5 to 8 minutes.
- Then let the cake cool down before slicing it.
Carrot Cake with Cream Cheese Frosting
Ingredients:
For the cake:
- 395 gm granulated sugar
- 395 ml vegetable oil
- 395 gm flour
- 400 gm grated carrots
- 115 gm raisins
- 4 eggs
- 1 tsp vanilla extract
- 3 tsp baking powder
- 1 tsp ground cinnamon
For the cream cheese frosting:
- 575 gm powdered sugar
- 454 gm room temperature cream cheese
- 115 gm room temperature unsalted butter
- 1 tbsp vanilla extract
Instructions:
- Preheat the oven to 170°C and grease a cake tin, then set it aside.
- Whisk eggs, sugar, oil, and vanilla extract until smooth and creamy.
- Sift the dry ingredients then add them slowly into the egg and oil mixture.
- Finally, add grated carrots and raisins, then fold them into the batter. Try not to overmix.
- Pour the batter into the greased cake tin and bake for about 60 to 70 minutes.
- As the cake cools, prepare the cream cheese frosting by beating powdered sugar, room temperature cream cheese and sugar, and vanilla extract.
- You need to incorporate as much air as possible.
- Once the cake reaches temperature, frost it liberally with the cream cheese.
- You can also slice the cake in half, spread a layer of cream cheese frosting, sandwich the top half and frost the entire cake. Refrigerate and serve.