Easy speculoos cake
Love speculoos biscuits? Transform them into this cake, which also makes the most of speculoos spread in the icing. It’s sure to be a family favourite! Ingredients: Directions: Nutrition per serving:
Tag: Cake
Classic Baltimore Rainbow Cake
A rainbow cake is a multi-layered, vibrant cake that’s typically baked for weddings and other special events. The cake gets its name from the vivid colors it has, which are produced by incorporating food coloring into each layer’s batter. Typically, the colors of a rainbow …
Classic Pound Cake Recipe
Ingredients:
- 1 cup butter softened
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs room temperature
- 1 ⅔ cups flour
- ¼ teaspoon salt
Instructions:
- Preheat oven to 325°F. Grease an 8×4 loaf pan.
- Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
- Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
- Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
- Cool completely.
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Image Source:*spendwithpennies.com
Source:spendwithpennies.com
Key Lime Cake
INGREDIENT: Orange juice 2 lb 4 cupsLime juice 6 oz 3/4 cupWater, cool approx. 72°F 1 lb 2.00 oz 2 1/4 cupsLemon extract 1 TbspGreen food coloring Instructions: Combine orange and lime juices, water, lemon extract and food coloring in bowl. Pour 1/2 liquid (approx. …
Grandma’s Easiest Cake Recipes
Ingredients: 1-1/2 cups butter, softened3 cups sugar5 large eggs, room temperature2 tablespoons lemon juice1 teaspoon vanilla extract3 cups all-purpose flour3/4 cup 7UP soda GLAZE: 1-1/2 cups confectioners’ sugar 1 tablespoon lemon or lime juice 1 to 2 tablespoons 7UP soda 1/2 teaspoon grated lemon or …
Black Forest Cake For Two
Ingredients:
Cake:
Nonstick baking spray, for the parchment paper
1 cup all-purpose flour
1 cup granulated sugar
Pinch kosher salt
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg, beaten
1 stick salted butter
2 heaping tablespoons cocoa powder
Cherry Sauce:
2 cups frozen cherries
1/4 cup granulated sugar
2 tablespoons cherry liquor
Whipped Cream:
1 cup heavy cream, cold
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 semisweet or milk chocolate bar, to grate over the cake
Directions:
- For the cake: Preheat the oven to 350 degrees F. Line a quarter-sheet pan with parchment paper overlapping the longer sides, then spray with baking spray, ensuring the exposed sides of the pan are well-greased.
- Combine the flour, granulated sugar and salt in a large bowl. Stir together and set aside.
- Mix the buttermilk, baking soda, vanilla and egg in a small pitcher. Set aside.
- Melt the butter in a small saucepan, then add the cocoa. Whisk together to combine. Add 1/2 cup water and bring to a boil, then cook for 10 to 15 seconds. Add the chocolate mixture to the flour and stir together for a moment to cool slightly. Add the egg mixture and stir until smooth. Add the batter to the prepared pan and bake until cooked through in the center, about 15 minutes. Set aside and allow to cool completely, about 30 minutes.
- For the cherry sauce: Combine the cherries, granulated sugar and liquor in a small saucepan over medium-high heat. Bring to boil and cook, stirring occasionally, until the liquid has reduced and thickened, 6 to 7 minutes,. Remove from the heat and set aside to cool to room temperature.
- For the whipped cream: Whip together the heavy cream, powdered sugar and vanilla with a stand mixer until stiff peaks form, 3 to 4 minutes. Cover and transfer to the refrigerator until ready to build the cake.
- Once the cake has cooled completely, flip it onto a cutting board and remove the parchment paper. Cut the cake in half, then cut each piece in half again, giving you 4 equal pieces.
- Carefully put the first piece of the cake on a cake stand or platter. Spread a quarter of the whipped cream on top, then scatter a third of the cherry mixture over the top. Repeat two more times, trying to build the cake layers as straight and even as possible. Place the final piece of cake on the top and spread the remaining whipped cream over the top. Grate the chocolate bar over the top of the whipped cream for the finishing touch.
- Chill the cake for 20 minutes to help firm up the whipped cream before slicing and serving.
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Image Source:*foodnetwork.com
Source:foodnetwork.com
Healthy Carrot Cake with Maple Cinnamon Frosting
Ingredients: Cake: 240g (2 cups) Whole Wheat Pastry Flour 96g (½ cup) Granulated Erythritol 48g (½ cup) Vanilla Whey Protein Powder 2½ tsp Pumpkin Pie Spice 1½ tsp Double-Acting Baking Powder ½ tsp Baking Soda ¼ tsp Salt 170g (⅖ package) Extra Firm Tofu (drained and rinsed) 123g (½ cup) Unsweetened Applesauce 112g (½ cup) Plain, Nonfat Greek Yogurt ½ cup 100% Orange Juice 63g (3 tbs) Molasses 28g (2 tbs) Avocado …
Southern Style Banana Split Cake
Ingredients: 2 cups graham cracker crumbs ¾ cup white sugar ¼ pound butter, melted 2 (8 ounce) packages cream cheese 1 ½ cups confectioners’ sugar 4 bananas, sliced 1 (15 ounce) can crushed pineapple, drained 1 (16 ounce) container frozen whipped topping, thawed 1 (16 ounce) …
Almost-Raw Carrot Cake Bliss Balls
Ingredients:
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened shredded coconut + ⅓ cup for rolling
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 12 soft Medjool dates, pitted and soaked if they’re very dry
- ⅔ cup chopped carrots
- 2 teaspoons maple syrup, more to taste
Instructions:
- In a food processor, combine the sunflower seeds, 1 cup shredded coconut, cinnamon and salt and pulse until it becomes a fine meal.
- Add the dates and carrots and pulse until the mixture combines and sticks together. Taste and add more maple syrup if you would like your bites sweeter. If the mixture is too dry, add more maple syrup; if it’s too moist, add more coconut and/or let the mix chill in the fridge for 20 minutes to firm up.
- Use a tablespoon to scoop the mixture, then use your hands to roll it into approximately 1-inch balls.
- Roll in the remaining coconut to coat the outside, if desired. Store in the fridge in an air-tight container for up to 5 days.
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Image Source:*loveandlemons.com
Source:loveandlemons.com
Moist Blueberry Lemon Pound Cake
Ingredients: 3/4 cup or 175 g softened butter2/3 Cup or 150 ml Milk1 cup or 200 g regular sugar2 Large eggs (lightly beaten)zest of 1 lemonjuice of 1 lemon1 cup or 150 g Frozen Blueberries (Tossed in flour)1 3/4 cups or 225 g Plain / …