John N
A cake is a type of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
The most common cake ingredients are flour, sugar, eggs, butter or oil or margarine, a liquid, and leavening agents, such as baking soda or baking powder. Common additional ingredients and flavorings include dried fruit such as raisins and coconut, nuts (e.g., pecans or walnuts), dried and candied fruit (e.g., sultanas), cocoa powder, chocolate chips/chunks/drops/melts (pre-made or homemade), cinnamon, rose water, fresh fruit such as bananas and apples, vanilla extract, maple syrup, honey, and other foodstuffs. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings (frostings), and decorated with marzipan, piped borders, or candied fruit.
The world is filled with lovely cakes, and the kinds of cakes vary from person to person. Some people like simple cakes, some others like ones that are not so simple. Cakes are a part of many kinds of celebrations and events. They have been around for ages, and there are numerous varieties to choose from. But one thing that has always been true about cakes is that they have become a part of our lives. It is hard to imagine any kind of celebration without a cake. People celebrate their birthdays, anniversaries, holidays, and even weddings with cakes.
If you’ve ever experienced the pure joy of digging into a homemade birthday cake or a slice of wedding cake, you know that it’s hard to beat. There is something about the delicious layers of sugar and buttercream frosting that brings people together — and makes life a little bit sweeter.
But why does homemade cake taste so much better? Well, for starters, most cakes made from scratch are made with quality ingredients like real butter instead of margarine and fresh eggs instead of liquid egg substitutes. Also, many homemade cakes are baked with love by someone who cares about creating a delicious dessert.
While many homemade cakes are worth the work, there are times when you need a quick cake recipe that doesn’t require a lot of time in the kitchen — and we’ve got just the thing!
If you love cake as much as we do and are looking for some seriously creative inspiration, look no further. We have compiled our top 12 recipes for you to try out for yourself. They include layer cakes, cupcakes, cake pops, and more.
- Eggless Chocolate Cake
INGREDIENTS
360 g plain flour
65 g cocoa powder
2 tsp. bicarbonate of soda
1 1/2 tsp. fine sea salt
200 g golden caster sugar
350 ml water
2 tsp. espresso powder, mixed with 1tbsp boiling water
160 ml light olive oil or vegetable oil
2 tbsp. apple cider vinegar
2 tbsp. vanilla extract
FOR THE GANACHE
170 g dark chocolate (70%), finely chopped
30 g dark milk chocolate (50%), finely chopped
Large pinch of sea salt
300 ml double cream
Sprinkles, for decoration
DIRECTIONS
- Preheat the oven to 180°C (160°C Fan) and grease and line two 20cm (8in) cake tins.
- In a large bowl, sift the flour, cocoa, bicarbonate, and sea salt. Repeat this four times and it will help the rise in the cake. Make a well in the flour and set it aside.
- In another bowl, add the caster sugar, 350ml water, espresso, olive oil, apple cider vinegar, and vanilla extract. Then whisk together until the sugar has dissolved. Slowly add the mixture to the dry ingredients, whisking as you go until the ingredients are just combined. Do not over mix at this point.
- Divide the mixture between the two cake tins, and bake in the middle of the oven for 25– 30 min, until a skewer comes out clean. Leave to cool in the tins for 15 mins, and then turn out onto a wire rack. Leave to cool completely.
- To make the ganache, place the chopped chocolate in a heat-proof bowl. In a medium saucepan over low-medium heat, add the double cream and bring to a boil. Once steaming, not boiling, pour the hot cream over the chopped chocolate, and set aside for 2 minutes. Using a whisk, slowly whisk from the inside to the out to create a silky ganache. Let the ganache sit for 7-10 minutes until slightly thickened.
- Place one cake on a lipped plate and pour over enough ganache to cover the cake. Next, place the other cake on the top and pour the remaining ganache on top. Use a spatula or spoon to help guide it over all the edges. Place the cake in the fridge for 30 mins to set.
- Remove the cake from the fridge and using a knife or small spatula release the cake from the plate. The extra ganache can be smoothed onto the side of the cake. Place the cake on a flat plate or cake stand and decorate with the sprinkles as desired.
- Victoria Sandwich Cake
Ingredients
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate
Method
STEP 1
Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
STEP 2
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder, and 2 tbsp milk together until you have a smooth, soft batter.
STEP 3
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
STEP 4
Bake for about 20 mins until golden and the cake springs back when pressed.
STEP 5
Turn onto a cooling rack and leave to cool completely.
STEP 6
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
STEP 7
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
STEP 8
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
- Gingerbread Loaf Cake
Ingredients
100g butter, plus extra for the tin
100g honey
125g dark brown demerara sugar
4 tbsp milk
½ tsp vanilla extract
200g self-raising flour
¼ tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
large pinch of grated nutmeg
large pinch of ground cloves
large pinch of ground allspice
1 whisked egg
Method
STEP 1
Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter, and sugar in a saucepan and warm over low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
STEP 2
Tip the flour into a bowl with the baking powder, spices, and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely.
In summary, you have seen some of the best secret cake recipes anywhere. These desserts are tasty, easy to create and best of all, easy to hide from anyone who is counting calories. Cake is a delicious dessert that can be enjoyed by anyone at any time. And Secret Cake Recipes is your source for the perfect cake that will impress even people who think they know a lot about cooking.
