Lemon Cheesecake Dump Cake
This lemon cheesecake dump cake tastes like summer in a pan! It’s easy to make and can be served with a dollop of whipped cream or ice cream.
If you love cheesecake and tart lemon, you’ll love this cake! All you need is lemon pie filling, whipped cream cheese, butter, and a lemon cake mix to prepare this delicious dessert.
It’s completely beginner-friendly with 5 minutes of prep time and 30 minutes of bake time.
If you have a tub of Nutella and eggs on hand, give this 2-ingredient Nutella cake recipe a go!
You’ll be surprised at how rich and chocolatey this cake is, despite only having two ingredients.
And the best part is, it’s super easy to make! Just mix the Nutella and egg mixture together, pour into a cake pan, and bake.
If Youre Looking For Ways To Use This Sponge Cake Recipe Check Out These Cakes:
- Peaches & Cream Cake Sponge cake with peach syrup and light cream.
- Boston Cream Cake Simple cake with sponge cake, custard, and a chocolate ganache.
- Kiev Cake Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries.
Also, check out this other version of Simple Yellow Sponge Cake, which tends to be a little denser than other sponge cake recipes, but is easier to get right.
How Do You Bake A Homemade Cake Recipe
This easy vanilla cake recipe is incredibly versatile! You can bake it in just about any pan but I love the presentation of a Bundt cake as it is so pretty. You can also bake this cake recipe in a 9 x 13 glass pan, or whatever your favorite cake pan is. Then you can top the entire cake with cream and berries just prior to serving, you will be so pleased with the final results. Quick note, once you add the cream and berries it gets a bit trickier to save any leftovers . So you might choose to slice and plate each piece of cake, then top with cream and berries separately to ensure you get to enjoy every slice of cake!
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Icing Or Frosting Is A Great Idea Too
This is a no brainer! Beyond strawberries and whipped cream, you can easily top this cake with all sorts of sweet glazes!
- Pipe on some buttercream!
- Spread on some chocolate frosting
- Mix together 2 cups of powdered sugar and 1/4 cup milk and pour this sweet glaze icing on top!
- Mix a little rum with powdered sugar to create a boozy icing!
While all cake is delicious warm out of the oven, this cake, like most pound cake recipes, is actually better in my opinion the next day. It will become moister and more flavorful the longer it sits unsliced.
Easy Cake Recipes That Every Home Baker Should Master
Classics for a reason, these easy cake recipes are just that good. We recommend you give them all a try.
Often the easiest dessertssimple, no-fuss recipesare the biggest crowd-pleasers. With so many varieties of cakepound cake, angel food cake, sheet cake, bundt cake, just to name a fewand so many different recipes, you could easily make a new cake every day of the year and still not exhaust the possibilities.
To help navigate the wonderful world of cake baking, we’ve rounded up 25 classic cakes that you’ll want to eat year-round. Start with an all-purpose Simple Layer Cake, seen here, which is perfect for birthdays, dinner parties, or just because. Once you feel confident with this recipe, it’s time to try something new. Let your senses be invigorated by the the fresh flavors of a Lemon-Ginger Bundt Cake in spring a Strawberry Cake, which utilizes several pints of the sweet fruit, or a Cherry Sheet Cake are just the thing for summer parties.
No matter the time of year, these 25 easy cake recipes offer something new for every occasion.
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Olive Oil Apple Cake With Spiced Sugar
Choose your fruits wisely with this one: Gala and Golden Delicious apples will simply melt into the cake, whereas firmer apples, like Granny Smiths, give it a coarser texture. The grated apple and the olive oil contribute moisture to a dessert that features the warm, spicy notes of cardamom and ginger.
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Do You Put Baking Soda Or Baking Powder In Banana Bread
As a general rule, you can use either baking soda OR baking powder in banana bread both ingredients will make your banana bread rise. While baking soda will react with acidic ingredients in the batter to raise your bread, baking powder can leaven banana bread without the addition of acidic ingredients.
Keto Chocolate Lava Cake
If you’re looking for a sugar-free cake that is irresistible as well as easy to prepare, then feast your eyes and mouth on this keto chocolate lava cake.
It’s so good with the melty chocolate center and literally takes 15 minutes to make from start to finish.
So, if you’re in the mood for some chocolatey goodness, this cake is definitely for you!
This mug cake is the perfect single-serve dessert and only requires basic pantry ingredients to make it.
It’s soft, fluffy, and flavored with cinnamon and sugar, just like the classic snickerdoodle cookie.
And, it only takes a minute to cook in the microwave so you can have your cake and eat it too!
Dump cakes are so easy to make, and this pineapple upside-down cake is no exception.
With only 4 ingredients, it’s a perfect last-minute dessert for any occasion.
The cake is moist and full of flavor with a layer of caramelized pineapple on top and Maraschino cherries. You’ll be glad you found this recipe to add to your collection!
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Pumpkin Cake With Cream Cheese Frosting
The Spruce / Diana Chistruga
With its autumnal pumpkin flavor and creamy frosting, this cake would work great for a holiday dessert or fall party. Don’t feel intimidated by the list of ingredients it comes together easily and the spices really make it taste special. Omit the chopped pecans on top if you don’t care for nuts.
Why Does My Sponge Cake Crumble So Much When I Am Trying To Split It Horizontally
ANSWER: the sponge cake has been cut into without being let to mature.
SOLUTION: leave the 3 ingredient Sponge Cake wrapped in plastic, on the table for a couple hours, or better yet for 8 hours before cutting .
EXPLANATION: this extra time will allow enough moisture to escape from the cake to still keep the cake soft and moist, but stable enough to be cut into without excessive crumbling.
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Why Is It Called Pound Cake
Nope, its not because you will gain a pound by eating a sliceand no, not because it weighs a pound. In fact, it weighs about 4 pounds because you use these 4 simple ingredients that weigh a pound each:
- Butter: I use salted butter in this recipe. Since there is no additional salt, using salted butter is a great way to get a little more flavor in the cake!
- Sugar: Just plain old granulated sugar is perfect for this recipe. You could absolutely use light brown sugar as well to jazz it up!
- Eggs: I always recommend using all room temperature ingredients when you are baking, but I will admit that I dont always adhere to this rule. Its definitely not something to stress out too much about.
- Flour: In a classic pound cake recipe, you just use all purpose flour. This is a sturdy cake, and all purpose flour works great. You absolutely could use cake flour, but in this recipe it wouldnt make a huge difference.
The batter is incredibly easy, and I would imagine that you have all of the ingredients in your kitchen at any given time to make a gorgeous pound cakewhich is a pretty dangerous prospect if you ask me!
Easy Dessert Recipes With Few Ingredients
Are you craving something nice and sweet, but lacking the energy that it involves to make your own creation? Welcome to the classic dessert lovers lament. While enjoying a dessert can be the highlight of many of our days, it can actually take quite a bit of time and preparation to bake, not to mention a certain skill level.
Enter these dessert recipes that come with only a few ingredients. These selections are so easy to make that even the most resistant of amateur bakers can tackle them. Plus, the fact that they have so few ingredients means that you can often make them with whatever is around your pantry or fridge.
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Solution And Explanation #:
Sponge cake is very delicate. Opening the oven too early into the baking will allow hot air to escape and with sudden change in temperature/pressure the delicate cake structure that has not been solidified by baking yet will collapse under its own weight. That is why you really dont want to check the cake too early into the baking process. You also, do not want to not to bang the oven door when closing, to prevent disturbing and rupturing the fragile air pockets before they have had a chance to set/bake.
Test the cake for doneness before removing from the oven. Do not check for doneness before 25 minutes into the baking.
The Best Yogurt To Use In Baking
This is a flexible, pantry staple cake, and the ingredients prove it. Both Greek or plain yogurt can be used, so you dont have to run out to the store as long as you have one of the two in your fridge.
While you can technically bake this cake with nonfat or low-fat yogurt, its texture and flavor are really the best when made with whole milk, full fat yogurt, as the fat in the yogurt is what lends the cake its signature tenderness and richness. Its also what is traditionally used in the original French version.
If you’re feeling ambitious or you already are in the practice you can make your own Homemade Greek Yogurt. It’s easier than you might think.
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Apple Spice Dump Cake
The Spruce / Diana Rattray
This apple spice dump cake uses just four ingredients and one pan, so it comes together quickly and easily. Just cover it with foil and pop it in the oven, then serve warm with a scoop of vanilla ice cream. It also tastes great at room temperature, although it won’t be as gooey.
This Moist & Easy Pound Cake Can Be Made Into So Many Epic Desserts
BUT dont be misledthere is magic in the basics too. This pound cake recipe is the building block for a pretty epic strawberry shortcake. Macerated strawberries and whipped cream add extra moisture and sweetness that pairs beautifully with the dense crumb of traditional pound cake. Or imagine how INSANE French Toast would be made out of thin slices of this cake!? But, if you were able to ask my Grandpa, I think he would have taken a slice of this plain with his coffee over just about anything else.
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The Origins Of Yogurt Cake
Yogurt cake, or gâteau au yaourt, is a classic French baked good. Its so simple, its often the first thing French children are taught to bake and, traditionally, the ingredients were measured out in small, individual yogurt cups. Its a little bit like the French version of pound cake. Its flavored simply like pound cake too, with just a splash of vanilla.
Cotton Sponge Cake With Condensed Milk
The best way to make the best sponge cake is with condensed milk!
It gives the cotton sponge cake a wonderful flavor and sweetness, but what makes this cake really stand out is how moist it is. And it stays moist and fresh for days too!.
This cake is perfect for beginner cooks wanting to impress for any occasion, from birthdays to afternoon tea. It’s light, fluffy, and has a delicate flavor that everyone will love.
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How To Bake The 3 Ingredient Sponge Cake Biskvit
For easier cleanup line a 8 inch round cake pan with foil and spray the bottom, not the sides, with cooking spray.Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in circular motion back and forth several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350F oven for about 30-35 minutes.
Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes, or the cake will deflate.Remove from the oven and allow to cool inside the pan for about 30 minutes. Unpeel the foil and cool completely on a cooling rack.
For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you dont let it mature for 8 hours, but the cake will be a lot crumblier if you do not.
Easy Cake Recipes With Few Ingredients
Yes, cakes are easy to make! Unfortunately, cake recipes get a bad rap thanks to pastry chefs, complex recipes, and an excessive number of ingredients no one has. Or the confidence to make these recipes.
Today, I’m focusing on EASY RECIPES with few ingredients. Recipes that I make, recipes you can make, and recipes that look fantastic and taste amazing.
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Flourless Chocolate Cake Texture
The cake has a very tight dense crumb, like your classic flourless chocolate cake.
The top of the cake has a thin hard surface that will likely crack as it bakes and also when you cut into the cake. The crackly crust is very similar to the crackly crust on brownies so this cake reminds me of brownies .
Homemade Dump Cake With Peaches Blueberries And Pecans
The appeal of the dump cake” is right there in the name: You just plop everything into a pan, throw it in the oven, and somehow wind up with a super-easy, fruit-forward crowd-pleaser of a dessert. The recipe Epi developed revolves around fresh and frozen fruit and our equally easy Homemade Yellow Cake Mix, but you’re welcome to use store-bought if you prefer.
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Making 3 Ingredient Cake
There are only really two main steps in making this simple cake.
First, the eggs and sugar are beaten together with an electric mixer for about eight minutes. During this time, the mixture will turn from frothy to thick and creamy. You will also notice the egg mixture change color from yellow to a very pale yellow.
Then you gently fold in the flour. I recommend using a mesh strainer to add in the flour. While the recipe doesnt require you to use sifted flour, you dont want overmix your batter. Flour tends to clump up and if you just add in the flour as is, you might mix too hard to get all of the flour incorporated, which can cause too much of the air to deflate from the egg mixture. Running the flour through a mesh strainer or a flour sifter will let the flour fall in more gently and make it much easier to quickly incorporate the flour. If you dont own a strainer or sifter, you can also sprinkle the flour in with your hands, breaking up any flour clumps between your fingers.
Why Is My Cake Dry
Having a dry cake is typically the result of one of the following snags: using the wrong ingredients, mistakes while mixing the batter, or possibly baking the cake too long or at too high a temperature. Once you have an understanding on how to avoid these common cake-baking hiccups, youll bake a moist cake every time.
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What To Serve With Homemade Vanilla Cake
You can serve anything you want with this delectable homemade cake recipe. In fact, I like to top this cake with fresh berries as it has a delicate, angel food cake texture that pairs well with fruit of just about any kind. Opting for seasonal fruits is a great way to add color and freshness, but throwing a few scoops of ice cream on the plate doesnt hurt either!
How To Make Pound Cake
Before we get to the step-by-step instructions, a few words about the method. Pound cake is a high-ratio cake, which means that the weight of the sugar equals or exceeds the weight of the flour.
Why does this matter? Instead of the more common creaming method , high-ratio cakes can be made using the high-ratio or quick-mix method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes.
To begin, combine the milk, eggs, and vanilla in a medium bowl. Whisk with a fork until just combined and set aside.
In the bowl of an electric mixer fitted with the paddle attachment , place the flour, sugar, baking powder, and salt.
Mix on low speed for about 30 seconds or until blended.
Add the butter and half of the egg mixture.
Mix on low speed until the dry ingredients are moistened.
Increase the mixer speed to medium and beat for one minute.
Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine.
Be sure not to over-mix, or youll incorporate too much air into the batter and your pound cake wont dome as nicely.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
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