How To Make Cake At Home

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Slicing Into This Cookie Creation

How To Make A Wedding Cake At Home | CHELSWEETS

Lisa Kaminski/Taste of Home

This oversized treat is a cinch to slice and reveals a gooey, chocolatey inside. As for the flavor, this cookie cake tastes, unsurprisingly, like your favorite chewy chocolate chip cookie or blondie bar. The bit of buttercream on top is just perfect. Its sweet, but since its used sparingly, it doesnt overwhelm.

Topped with frosting and sprinkles, this cake is ready for a party. However, making this oversized cookie was so easy and quick that I just might make it instead of traditional cookies. No portioning out individual cookies, no shuffling pans in and out of the oven. Make one of these cookies plain and serve it up with ice cream for a simple dessert thats just as tasty as a classic chocolate chipper.

Add The Dry Ingredients

In a small bowl, combine the flour, baking powder, and salt. Use a whisk to stir everything together well.

Sift the flour mixture into the butter mixer. This will remove any lumps from the cake flour so it incorporates into the batter.

With the mixer on low speed gradually pour in the milk. Continue to beat the batter just until all the flour is incorporated. Take extra care to not overmix.

Churro Funnel Cakes With Dulce De Leche

Cinnamon funnel cakes are dynamite on their own, but add thick dulce de leche for dipping or drizzling and you have a treat that rivals the popular Disney dessert. Especially if you add ice cream too. Get our Churro Funnel Cake recipe.

A post shared by Disney Fºoºdie April on Oct 6, 2019 at 12:33pm PDT

No, these are not funnel cake battered french fries instead, its funnel cake batter piped into straight pieces instead of squiggles, because why complicate things? And it comes with a marshmallow dip, but you could serve it with whatever else you want. Get the Funnel Cake Fries recipe.

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Make A Basic Cookie Dough

Lisa Kaminski/Taste of Home

Making a cookie cake is very simple. You make the dough for this bake just like you would with any other chocolate chip cookie recipe. That means starting by creaming together the softened butter and sugars. Then add in the egg, egg yolk and vanilla, and mix until nice and creamy.

Next, add in your dry ingredientsflour, cornstarch, baking soda and saltand mix until just combined. Then, mix in a whole cup of chocolate chips.

Once the dough is together, you can go straight to the oven, but I prefer to let it chill for a bit in the fridge first . Letting the dough hang out for a minute can really help the flavors developits the secret to great shortbread. If youre tight on time, though, you can go right into baking.

How To Make My Best Vanilla Cake

26 Classic Homemade Cakes from Scratch

A stand mixer makes this vanilla cake a breeze to make, though it can be made with a handheld electric beater. While it takes time to beat the eggs to make a lovely fluffy cake, this recipe is more fail-proof than the usual cream butter and sugar until fluffy recipes read the above box for why.

The unique plush, fluffy crumb of this cake is from double lifting power whipped eggs PLUS baking powder!

1. Whip the eggs and sugar Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white, and tripled in volume .

The aeration created during this step is key for a soft, fluffy crumb. This is a technique borrowed from Japanese sponge cakes.

TOP TIP: After this step, keep beating to a minimum otherwise youll knock the air out. Just follow my time and beater speeds and you cant go wrong!

Heres what it looks like before and after beating:

2. Gradually add flour Whisk together the flour, baking powder and salt. Then add into egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated dont worry if there are some bits not mixed in.

3. Hot melted butter in milk use a microwave or stove to heat milk with the butter until it melts. Believe it or not, HOT milk helps with aeration in this cake. I doubted it, so I tried with cooled melted butter in milk and found it did not rise as well.

6. Pour into 2 cake pans lined with parchment/baking paper.

Recommended Reading: Gluten Free At Nothing Bundt Cakes

A Little Birthday Cake History

It sure goes back further than I thought. According to Wikipedia birthday cakes have been a part of European celebrations since the mid 19th century. But Germans appeared to have been selling cakes for weddings and birthdays since the 15th century. Imagine that! People have been scarfing down birthday cakes for a very long time!

Now now matter how that tradition began, I, for one, am as happy as a pig slopping around in mud that we keep celebrating with easy birthday cake recipes like the one you are about to learn today.

Gather The Ingredients And Preheat The Oven

It is essential to use butter, eggs, and milk that are at room temperature. Room temperature ingredients will combine more easily, giving you a properly emulsified batter.

Set the butter, eggs, and milk out on the counter 1 hour before you plan to make the cake. Measure out all the other ingredients and have them ready to use.

Prepare your stand mixer with the paddle attachment or handheld mixer with beaters. Lightly grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Preheat the oven about 30 minutes before you begin making the batter.

Also Check: Gluten Free At Nothing Bundt Cakes

Making A Simple Buttercream Icing

  • 1Whip this up quickly for a rich, sweet spread. This is the type of icing many people picture when they think of a classic birthday cake or cupcake topping. It can be made in less than twenty minutes, then spread over the top and sides of any cake to create a delicious, beautiful covering.
  • 2Soften 1 cup butter. The quickest way to soften butter is to place it in a microwave-safe dish and microwave it for 10â30 seconds. If you do not have a microwave, simply cut it into small pieces and leave it out on the counter. Either way, continue on once the butter is at room temperature and slightly soft, but not melted.
  • If you will be serving the cake to vegans, replace the butter and whipped cream with a vegetable fat with rich flavor, such as cocoa butter or coconut fat. These tend to melt and solidify more quickly, which can make them difficult to work with.XResearch source An easier alternative is margarine, but consider improving on its flavor by adding a small amount of melted vegan chocolate, maple syrup, or other strong-flavored ingredient.
  • 3Mix the butter and sugar together. Put the softened butter in a large bowl and gradually add 3 cups powdered sugar while mixing. This will go faster in an electric mixer, but can be done by hand within a few minutes as long as the butter is soft. If using an electric mixer, start at low speed and increase to medium once there is no dry sugar.XResearch source
  • The Best Vanilla Cake Recipe

    How to Make The Most Amazing Coconut Cake| The Stay At Home Chef

    Dessert 45 mins

    This post may contain affiliate links. Please read my disclosure policy.

    This is the Best Vanilla Cake Recipe Ive ever tasted! So delicious, its quick and easy to make! Made from scratch, this cake is perfect for every occasion!

    If you have been looking for a fluffy, moist and delicious not to mention quick and easy vanilla cake, here it isThe Best Vanilla Cake Recipe! Its the recipe that many of you requested by emailing, commenting, and messaging me for some time. As promised, here is the recipe that I think is the very best vanilla cake Ive ever tasted!

    And topped with Chocolate Buttercream Frosting? Oh my word! It is perfection!

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    What Kind Of Cocoa Powder Did You Use

    I used Hersheys Unsweetened Cocoa Powder in order to use a brand that is most widely available to my readers. Im also fond of using higher quality cocoa powders like Ghiradellis or cocoa powders from specialty chocolatier shops, but those are pretty pricey. I dont recommend using cheap store brands.

    Use Parchment Paper Rounds

    First, make sure you have quality cake pans. From one baker to another I swear by Fat Daddios cake pans. Incredible quality for the price. Im not working with this brand, Im just a genuine fan.

    No matter what size or brand cake pan you use, make sure you prepare it appropriately. These days I ALWAYS use parchment paper rounds. Trace the bottom of the cake pans on a large piece of parchment paper. Cut out the parchment circle. Then, very lightly grease the cake pans with butter or nonstick spray. I usually use coconut oil nonstick spray or baking spray which has a little flour in it. Place the parchment round inside, then grease the parchment round too. Yes, grease the pan AND the parchment. This promises an ultra non-stick environment for your cake. Never any sticking. I usually keep a stack of parchment rounds on hand just in case Im in a rush to get a cake in the oven.

    When the cake has cooled, run a thin knife around the edge, invert the cake on your hand or work surface, then pull off the cake pan. Peel off the parchment round.

    If youre serving the cake right out of the pan, such as a sheet cake, no need to line with parchment. Just grease the pan.

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    What Ingredient Makes A Cake Rise Baking Soda Or Baking Powder

    Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise.

    If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry.

    Making Cream Cheese Icing

  • 1Pair this with almost any cake. Cream cheese icing is especially popular on carrot cakes, but it also works well with chocolate, red velvet, or gingerbread cakes. Less sweet than a plain buttercream icing, it can be used on any cake or cookie to balance out the sugary taste with its own, rich flavor.
  • 2Soften the butter and cream cheese. Take 0.5 cups butter or margarine and 1 cup cream cheese. Soften them in the microwave or simply by cutting them into small chunks and leaving them at room temperature. Continue once the ingredients are soft but not melted.
  • You may replace half of the cream cheese with an equal amount butter if you prefer a taste closer to a normal buttercream frosting with some cream cheese flavor, rather than a mostly cream cheese taste.
  • Full fat cream cheese will create a good textured frosting. Low fat cream cheese might make the frosting runny.
  • 3Mix together the cream cheese and butter thoroughly. Use an electric mixer if possible, as this may become tedious and tiring if you do it by hand. Mix until there are no lumps and the entire mixture has the same color and texture.
  • 4Stir in the powdered sugar. After the butter and cream cheese are nicely mixed, gradually add 2 cups powdered sugar in 1/2 cup increments, mixing thoroughly.
  • If your frosting became runny, you can make it thicker by adding more cream cheese, mixing in a little more powdered sugar, or by trying out another thickening method.
  • Also Check: Watermelon Ice Cream Cake Baskin-robbins

    How Do You Keep A Cookie Cake Moist

    Pay attention, chewy cookie lovers! Ensure that this cake stays moist by not overbaking it. After 20-25 minutes, this cookie should come out of the oven. It may look a little soft in the middle, but it will continue to bake for a few minutes after being removed from the oven thanks to the carryover heat.

    Why This Is Safer Than Typical Cream Butter And Sugar Cakes

    Making a really good cake that starts with cream butter and sugar until fluffy. is actually harder than you think. The butter has to be at the perfect temperature, and you cant have chilly mixing bowls.

    If the butter is too soft, the cake will be greasy and dense sound familiar? If its too hard, youll never manage to cream it and youll end up with grease pockets. If you beat butter too long, you break the air pockets.

    Theres more room for error with cookies and some other types of baked goods. But the butter temperature needs to be near perfect for cakes and cupcakes. .

    And even if you nail it, the cake rapidly loses freshness. Even the next day its noticeably drier. Ive tried dozens and dozens over the years, to compare to this Vanilla Cake. This recipe puts all to shame in terms of fresh shelf life.

    Heads up this is a long step by step explanation post, to ensure those who are new to baking are armed with everything they need to make this cake perfectly, first time and every time!

    Why is vanilla cake so hard? It seems hard to find the perfect cake because there is nothing to hide behind, it is one of the purest forms of baking. And the cream butter and sugar step is the biggest cause of problems, setting up the cake for success or failure from the very start .

    This Vanilla Cake recipe is much more foolproof!

    Read Also: Strawberry Pound Cake Hand Cream

    Trick For Pans That Like To Stick

    If you have a pan with a reputation for sticking, then grease it with shortening and powder it with flour. If you have a pan like 90% of all other cake pans, a generous dousing of cooking spray will work just fine. A lot of people use a product like Bakers Joy as well, which is shortening and flour in one spray. That works great but is a little more expensive so I just stick with my cooking spray that I buy in big old bulk cans at Sams. It takes ten forevers to use one of those up.

    • This is our fully blended cake batter.
    • Optional: Add in a handful of sprinkles. You can add a lot more if you want. I just grab a handful and go. I am using the tiny little ball rainbow sprinkles. You can try others and they will probably work well, too. I always have these on hand though .
    • You want to gently fold these in because they will bleed their color pretty fast
    • Now divide it up between your two prepared cake pans.
    • Bake these at 350 for 30-35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean.
    • Let cakes sit in pans for ten minutes.
    • Then turn them out and allow them to cool completely.

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