Cake
Is there any dessert that says celebration as well as Cake does? Maybe not...
That said, here are six yummy cake recipes to help you through the day, including Lemon Sheet Cake With Raspberry Whipped Cream and Almond Bundt Cake with Fresh Strawberries. Enjoy!
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
MOIST LAZY DAISY CAKE
This is from Carrie Barlett of Gallatin, Tennessee, and posted on Taste of Home. Carrie wrote, "We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama."
Prep Time: 20 minutes; Bake Time: 25 minutes; Makes 9 servings
To view this online, go to https://www.tasteofhome.com/recipes/moist-lazy-daisy-cake/.
Ingredients
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
Frosting:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut
Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour batter into a greased 9-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
ALMOND BUNDT CAKE WITH FRESH STRAWBERRIES
This is from the May 2008 issue of Vegetarian Times, page 58. It begins, "Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/almond-bundt-cake-with-fresh-strawberries/.
Ingredients
2 Tbs. sliced almonds (1/4 oz.)
1-3/4 cups all-purpose flour
1 cup whole almonds (5 oz.)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
1/4 cup olive oil
1-1/4 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 tsp. pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 tsp. sugar
Confectioners' sugar for dusting
Preparation
Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1-1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1-1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2-3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1-1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
That said, here are six yummy cake recipes to help you through the day, including Lemon Sheet Cake With Raspberry Whipped Cream and Almond Bundt Cake with Fresh Strawberries. Enjoy!
CHOCOLATE ANGEL CAKE
This recipes is from Taste of Home. According to Joyce Shiffler of Colorado Springs, Colorado, "When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty – making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake." The link for this is http://www.tasteofhome.com/Recipes/Chocolate-Angel-Cake
SERVINGS: 12-16
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min. + cooling
Ingredients:
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
Frosting:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional
Directions:
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Nutrition Facts
One serving: Calories: 244; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 31 mg; Sodium: 194 mg; Carbohydrate: 39 g; Fiber: 1 g; Protein: 4 g
MOIST LAZY DAISY CAKE
This is from Carrie Barlett of Gallatin, Tennessee, and posted on Taste of Home. Carrie wrote, "We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama."
Prep Time: 20 minutes; Bake Time: 25 minutes; Makes 9 servings
To view this online, go to https://www.tasteofhome.com/recipes/moist-lazy-daisy-cake/.
Ingredients
2 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter
Frosting:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut
Directions
Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour batter into a greased 9-in. square baking pan.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1 1/2–1 3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
ALMOND BUNDT CAKE WITH FRESH STRAWBERRIES
This is from the May 2008 issue of Vegetarian Times, page 58. It begins, "Ground almonds and buttermilk keep this cake moist and tender for days—it’s actually better made a day ahead so the flavors have a chance to develop." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/almond-bundt-cake-with-fresh-strawberries/.
Ingredients
2 Tbs. sliced almonds (1/4 oz.)
1-3/4 cups all-purpose flour
1 cup whole almonds (5 oz.)
1-1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softened
1/4 cup olive oil
1-1/4 cups sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 tsp. pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 tsp. sugar
Confectioners' sugar for dusting
Preparation
Preheat oven to 350°F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners’ sugar and topped with strawberries and whipped cream, if desired.
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This is from Erin Jeanne McDowell at The New York Times cooking e-newsletter. Erin begins, "This lovely cake was inspired by the colors and flavors of pink lemonade. Don’t be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you’re really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles."
Yield: 1 (9-by-13-inch) cake; Time: 1-1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1021329-lemon-sheet-cake-with-raspberry-whipped-cream.
Ingredients
For the cake:
Nonstick cooking spray
2 cups granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup lemon juice (from about 2 lemons)
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup vegetable oil
6 large eggs, at room temperature
1-1/4 cups buttermilk, at room temperature
For the frosting:
12 ounces (about 2-3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup granulated sugar
1-1/2 cups heavy cream
Lemon zest or sprinkles, for finishing (optional)
Preparation
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
In a medium bowl, whisk the flour, baking powder and salt.
Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it’s evenly incorporated.
Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup granulated sugar, and let macerate for 10 to 15 minutes.
Strain the raspberry mixture. (You should have at least 3/4 cup juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
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