Archives for November 2011

Red Velvet Cake Recipe from Scratch: Easy and Simple

November 30, 2011 By Leave a Comment

Red velvet cake recipe gets its name from the vibrant red color that it has. The red color is due to the reaction of cocoa powder with vinegar and buttermilk. This color is further enhanced by adding some red food coloring to the mix.

Here is an easy and simple red velvet cake recipe from scratch that takes only about one hour to prepare and cook.

On your shopping list:

  • All-purpose flour – 310 grams
  • Sugar – 300 grams
  • Baking powder – 5 grams
  • Cocoa powder – 15 grams
  • Buttermilk – 250 ml
  • Vegetable oil – 340 ml
  • Large eggs – 2
  • Red food coloring – 3 ml
  • White distilled vinegar – 2 ml
  • Vanilla essence – 5 drops
  • Vegetable oil for greasing – 10 ml
  • Three 9 inch baking pans of the shape you want

Preparation:

  • Heat the oven to 180°C.
  • In a bowl, sift the flour, baking powder and cocoa powder and mix together. There should be no lumps in the mix.
  • Separate the egg whites from the egg yolks.
  • Whisk the egg whites until you get them to a thick dropping consistency.
  • Add the red food coloring to the mix and set it aside.
  • Take the egg yolks and whisk them well until they become slightly frothy.
  • Add the vinegar, vanilla essence, buttermilk, vinegar and sugar to the whisked egg yolks.
  • Blend well using a blender at medium speed.
  • Now add the flour mix, one spoon at a time, and blend well. Ensure that there are no lumps in the mix.
  • Fold the whisked egg whites into the mix. Do not stir too much otherwise it will lose its air.
  • Grease the baking pans using vegetable oil and dust with some all-purpose flour.
  • Divide the cake batter in three equal parts and pour in the baking pans evenly.
  • Bake in the preheated oven for 30 minutes.
  • Once the cakes are done, the tops will be firm but the cake will be soft.
  • Take out of the oven and invert on a cooling rack to cool.

In the meantime, prepare the cream cheese frosting using:

  • 4 cups of icing sugar
  • 2 cups of cream cheese
  • 1 cup of unsalted and softened butter
  • 2 teaspoons of vanilla or your favorite essence

Preparation:

  • Mix the cream cheese with the icing sugar. Mix well.
  • Add the butter to the mix and whisk to get it to a spreading and soft consistency.
  • Add the essence and your frosting is ready.

To serve:

  • Take one cake, place it on a serving plate and spread some of the frosting on the layer.
  • Place the second cake on top of it and apply frosting to this layer too.
  • Now place the third cake on top of the second cake and cover all the sides with frosting.
  • Cool in the fridge to allow the frosting to set before serving in slices.

 

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Banana Split Cake Recipe

November 28, 2011 By Leave a Comment
If you have been following my cake recipes lately, you will know that I have been putting forward an effort to bring you not only delicious recipes, but healthy cake recipes, too. Let’s be honest, as hard as we try to eat healthy, sometimes we deserve a treat and I find myself thinking, “Alright, maybe this isn’t the most healthy banana split cake recipe, but who cares? It’s worth it.” I’m a believer in people treating themselves sometimes, but if you are going to indulge then DO IT RIGHT! Don’t waste those calories on cheap sweets that you can barely enjoy, spend those calories wisely on something delicious like this banana split banana cake recipe that I’m about to share with you. Here’s what you’ll need to get started:
Ingredients:
  • 6 bananas
  • 1 package of vanilla wafers
  • 1 can of crushed pineapple
  • 1 handful’s worth of maraschino cherries
  • 8 ounces of cream cheese (1 package)
  • 2 cups of sugar (confectioner’s)
  • 12 ounces of whipped cream / whipped topping (Frozen or from a can, or homemade)
  • ¼ cup of chopped walnuts

Here are the preparation instructions:

  1. Crush the vanilla wafers into crumbs.
  2. Combine the margarine along with the crushed wafers in a medium sized baking pan and pat them down.
  3. In a separate bowl, combine the sugar and the cream cheese and beat it until it’s fluffy and light.
  4. Spread this mixture over the margarine and wafer combination in your baking pan.
  5. Now it’s time for the fruity layers, start by spooning the pineapples over the top of the cream cheese and then add a layer of sliced bananas. Drain the juice from the can of pineapples beforehand. You can have two thick layers, or multiple thin layers, it’s completely up to you. You may even want to add some slices of orange.
  6. The last layer is the whipped cream.
  7. Finally, top it all off with walnuts and cherries.

I told you we were going to make the best of these calories, didn’t I? This delicious cake recipe only takes about 5-10 minutes to prepare, and it doesn’t require any baking. Don’t worry if it doesn’t look gorgeous on the first try because with banana splits, it’s all about digging in. You can also include some ice cream either along with, or instead of the cream. I also mentioned that you may want to include oranges, chocolate chips, sprinkles, syrup on top, peanuts and there’s really an endless amount of toppings you could add to make this recipe your own.

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First Birthday Chocolate Cake Recipe

November 26, 2011 By Leave a Comment

Children and chocolate go very well together; therefore, first birthday cake recipes are very popular for birthday parties. Rather than ordering the cake from a bakery, you can make the cake yourself by following this simple chocolate cake recipe.

Measurements:

  • 125 grams of cocoa powder (1 cup)
  • 476 ml of boiling water (2 cups)
  • 227 grams of butter (1 cup)
  • 500 grams of sugar (2 ½ cups)
  • 4 large eggs
  • 345 grams of all-purpose flour
  • A pinch of salt
  • 15 grams of baking powder
  • 5 grams of vanilla extract or essence (8 drops)

Preparations:

  • Dissolve the cocoa powder in boiling water. Mix well so that there are no lumps. Give it a whirl in the blender to mix properly.
  • Let the mix cool and in the meantime heat the oven to 180°C.
  • Mix the flour and baking powder together. Mix well.
  • Take the butter and sugar in a deep bowl and using a blender, mix them until you get a nice smooth and creamy texture.
  • Break in the eggs, one by one, and keep on mixing at a medium speed until you get a frothy broth kind of mix.
  • Keep the blender on and start adding the flour and baking powder mix, spoon by spoon.
  • Once it is mixed, add the cocoa powder mix and fold well.
  • Take three 9-inch baking pans and grease them well.
  • Divide the mixture in three equal parts and pour in the baking pans.
  • Bake for 35 minutes until done.
  • Cool on a wire rack before frosting.

Measurements for the frosting:

  • One packet or 250 grams of semi-sweet chocolate chips
  • 50 grams of half and half cream (½ cup)
  • 170 grams of unsalted butter
  • 275 grams of icing sugar
  • 50 grams of mixed fruit jam
  • One piping bag

Preparations:

  • Melt the chocolate chips in a double boiler and add the butter. You will get a nice glossy mix.
  • Add the cream to the mix and blend well.
  • Let the mix cool to room temperature and add the icing sugar to the mix.
  • Fold slightly. Do not mix too much otherwise the cream will separate to butter and give you a granulated frosting, which will not spread well.
  • Slice the cooled cakes in the middle and spread the frosting on the inside. Join and spread the frosting on the top and sides too.
  • Let it set in the fridge for 2 hours.
  • Fill the piping bag with mixed fruit jam, create a pattern on the cake, and let it set in the fridge until the party time.
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Aromatic and Healthy Carrot Cake Recipe

November 24, 2011 By Leave a Comment

Carrot cake recipe‘s defy the saying that healthy and tasty cannot go hand in hand. This healthy carrot cake recipe is packed with the nutritious benefits of carrots and different spices, which not only gives a wonderful taste but is also easy to make at home.

Ingredients:

  • Whole wheat flour – ¾ cup
  • Cake flour – ¾ cup
  • Brown sugar – ½ cup (you can use regular sugar too, but brown sugar is more healthy)
  • Cinnamon powder – 1 tablespoon
  • Baking powder – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Molasses – 1 ½ tablespoons
  • Vegetable oil – ¼ cup (this keeps the cake moist)
  • Eggs – 2 (regular sized)
  • Juice of 1 orange
  • Zest of 1 orange
  • Grated lemon zest – 1 ½ teaspoons
  • Raisins – ½ cup
  • Dried and chopped figs – 5
  • Poppy seeds – 2 tablespoons
  • Grated carrots – 2 cups
  • Chopped pecans – ¼ cup
  • Salt – ½ teaspoon

Note: You can increase or decrease the amount of spices depending on your taste. However, make sure that you do not completely mask the taste of the carrots.

Preparation:

  • Preheat the oven to 350°F or 175°C.
  • Whisk the eggs and sugar in a deep bowl.
  • Add the molasses to the mix and beat well using a blender.
  • In a separate bowl, sift together the flours, baking soda and baking powder and keep aside.
  • Add the orange juice, orange zest, grated lemon zest and grated carrot to the egg mix and fold well.
  • Now add the flour mixture, one spoonful at a time, and mix well between each addition.
  • Now add the raisins, figs, poppy seeds, pecans and cinnamon powder to the mix and fold well. Let it rest for a minute or two so that all the dry ingredients are moistened.
  • Grease a 9-inch baking pan and dust the insides with refined flour.
  • Pour the batter in the baking pan and bake in the preheated oven for 1-1½ hours.
  • If the top of the cake is firm, then the cake is done.
  • Cool for at least 30 minutes before taking it out of the pan and cooling completely.
  • Because of the vegetable oil, the cake can be stored in the refrigerator and will remain moist.
  • When serving, warm the cake piece in the microwave for 10 seconds.

Serving suggestions:

  • Warm the cake and serve it with chocolate sauce on the side.
  • Cream cheese icing is the traditional way to serve healthy carrot cakes.
  • Cut the cake into fingers and decorate with jam and gems to serve to children.

 

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Vegan Carrot Cake Recipe

November 22, 2011 By Leave a Comment

The popularity of the vegan lifestyle has really taken off lately, but avoiding animal products is nothing new. It can be for health reasons, moral reasons or any other number of possibilities that one chooses to become vegan. A popular misconception is that vegan recipes are copycats that don’t get it right, or feeble attempts at mimicking something, and that they are never as tasty as the “real thing”. If you fall into that category, try this recipe and let me know if this vegan carrot cake recipe isn’t just as delicious as any other cake recipe.

Just because you are living a healthy lifestyle, that certainly doesn’t mean that you shouldn’t indulge every now and then with treats. If you use whole grain flour and organic ingredients, this treat becomes a truly healthy alternative to most other cake recipes. Feel free to substitute any of the spices for spices which you prefer, be creative and come up with your own custom version – and be sure to come back here and share it with us if it works out great!

Here are the ingredients you will need, I recommend using organic ingredients whenever possible.

  • 1 cup of soy milk
  • 2 cups of grated carrots (Use a regular cheese grater on them.)
  • 3 cups of flour
  • 2 cups of water
  • 1 cup of sugar
  • 1/2 tsp of salt
  • 1 1/2 tsp of baking soda
  • 1 12 cups of raisins
  • 1 1/2 tsp of cinnamon
  • 1 1/2 tsp of allspice
  • 1/2 tsp of cloves

Here are the simple preparation instructions for this vegan carrot cake recipe.

  1.  Preheat your oven to 350°F,
  2. Combine raisins, grated carrots, water and all of the spices in a medium sized saucepan and bring to a simmer for 8 minutes.
  3. Add the salt and sugar into the mixture, mix them in, and simmer for another two minutes while continuing to stir gently.
  4. Remove the saucepan from the heat and set it aside for a moment.
  5. In a large mixing bowl, combine your baking soda and flour. Now, add in the mixture from the saucepan along with the soy milk and mix together. Don’t over-mix it, just combine it until it’s mixed well and then stop.
  6. Grease an average size baking pan and pour the batter into it.
  7. Bake for roughly 45 minutes or until you can poke the center with a toothpick and remove it cleanly.

This vegan carrot cake recipe isn’t really all that different from most carrot cake recipes, however it uses soy milk so it’s great for vegans and people who are lactose intolerance alike. As you’ve experienced, it is very easy to prepare and even easier to eat – Yum!

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Homemade Chocolate Cake Recipes

November 20, 2011 By Leave a Comment

Birthday cake is the thing that your kids always remember. There are a variety of recipes to choose from but overwhelmingly the first preference is the chocolate cake recipe.

Also there are a number of variations but the most tried is the plain homemade chocolate cake recipes.

Here’s what you’ll need;

Ingredients:

All purpose flour – Three cups

Salt – 1 and half tablespoon

Baking powder – ¾

Baking Soda – 1 and half tablespoon

Sugar – 2 2/3

Cocoa – 1 cup and 2 tablespoon

Water – 1 cup and 2 tablespoon

Canola oil – 1 cup and 2 tablespoon

Eggs – 5 Large

Water – ¾

Vanilla – 1 and half tablespoon

Frosting:

Powdered Sugar – 3.4 cup

Unsweetened Cocoa – 1 tablespoon

Liquid flavoring, vanilla

Butter, firm, not cold – 1 and half cup

The oven temperature should be around 350d and the baking time should be between 25 to 35 minutes and the type of pan should be a 10 inch cake pan.

Method:

Initially you should heat the pan along with flour and grease pans. Take a large bowl and add cocoa, sugar, baking soda, baking powder, salt and all-purpose flour and mix them together. After mixing them properly you should add one cup and two tablespoons canola oil, one cup and two tablespoons of water and mix them properly. After that you need to add vanilla, ¾ of water and eggs and mix them properly for 6 minutes and after that mix them in a hand mixer for 5 minutes.

After the mixture is ready you need to pour the prepared mixture into the pan and leave them in the oven for 25 minutes. After 25 minutes you should check whether the cake is prepared or not with a toothpick. You simply need to place and remove the toothpick in the cake. If you notice that the toothpick comes out clean then it is already baked. Now you have to leave the prepared cake for 15 minutes so that it can cool down. After that wrap the cake in foil and put them in a refrigerator for at least two hours.

For frosting you need to prepare a mixture with ¾ cup of cocoa and powdered sugar and mix it till it is blended properly. After that you need to add butter and few tablespoons of flavoring liquid in the mixture. By using the mixture you can make some unique designs that your kid loves most.

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Triple Layer Chocolate 1st Birthday Cake Recipes

November 18, 2011 By Leave a Comment

Kids love layers of chocolate cake with lots of chocolaty frosting. Here is a soft and gooey chocolate cake recipe that will make you a favorite mommy among all the kids present at the party. This is one of my simple 1st birthday cake recipes that is perfect for every occasion.

Ingredients:

  • Sugar – 1 ½ cups
  • Flour – 2 cups
  • Shortening – 1 cup
  • Buttermilk – 1 cup
  • Cocoa – 4 tablespoons
  • Baking powder – 2 tablespoons
  • Cooking chocolate – ½ cup
  • Eggs – 2
  • Mixed fruit essence or extract – ¼ teaspoon

Preparation:

  • Beat the eggs and shortening for 2 minutes with the help of a blender at high speed.
  • Add the sugar and beat until the sugar dissolves and you get a frothy white mixture.
  • Beat in the buttermilk at medium speed.
  • Add the mixed fruit essence and fold lightly.
  • Mix together the flour, cocoa powder and cooking chocolate and keep aside.
  • Add this mixture, one tablespoon at a time, to the egg mix in the blender at high speed.
  • Beat for about 3-4 minutes. You will get a mix of dropping consistency.
  • Grease two 9-inch baking pans and pour the mix equally in the two pans.
  • Bake in a preheated oven at 350°F for 35-40 minutes.
  • The best way to check if your cake is done or not is to insert a toothpick in the center of it. If it comes out clean then your cake is done.
  • Let it cool on a wire rack before taking it out of the pan.

To prepare the layers:

Ingredients:

  • Melted dark and white chocolate – 2 cups
  • Icing sugar – 3 cups
  • Butter – 3-4 sticks
  • Vanilla essence – 4 drops

To prepare:

  • Melt the butter with the chocolate on a double boiler.
  • Let the mix cool and add 2 cups of icing sugar and vanilla essence. Mix well.
  • Spread the mix on one of the cakes and put the other cake on top of it. Press lightly.
  • Use the rest of the mix to cover the cake from all sides and evenly on the top.
  • Put the cake in the fridge for about an hour to let the chocolate set.
  • Once the chocolate is set, dust the remaining icing sugar on the top and the sides of the cake to give it a ‘fairy tale’ look.

Tips to add to the chocolate cake recipe:

  • Use a flat spatula dipped in warm water to spread the icing on the cake for even layers and smooth spreading.
  • You can even put the icing in a piping bag and use it to decorate the sides of the cake.
  • Use some regular grated chocolate on top of the icing for one more chocolate layer.

 

 

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First Birthday Healthy Carrot Cake Recipe

November 16, 2011 By Leave a Comment

All the invitations have been sent out and the decorations are ready to go for that auspicious First Birthday Party. You’re now rummaging through the pantry drawers looking for those special 1st birthday cake recipes. Here’s a delicious variation of a carrot cake recipe that’s both healthy and tasty. Why a healthy carrot cake recipe?

Many parents worry about their toddlers health and moreover many parents have never introduced sugar or sweets to their baby at this age.

Either way, years from now, you’ll be reminiscing about the silly smile on your babies face as they mash the cake between their hands. Chances are that most of the cake will end up all over the table, floor and your baby’s clothes.

As this recipe aims to be healthier than other options, it’s not a chocolate cake recipe, but you can take a look at some of my other creations for some fantastic chocolate cake recipes.

Here’s what you’ll need to get started:

  • 2 1/2 cups carrots (thinly sliced)
  • 2 1/2 cups concentrated apple juice
  • 1 cup raisins
  • 2 cups whole wheat flour
  • 1/2 cup vegetable oil
  • 2 eggs (whole)
  • 4 egg whites
  • 1 tablespoon vanilla extract
  • 3/4 cup applesauce (unsweetened is recommended)
  • 1/2 cup wheat germ
  • 2 Tbsp baking powder (low sodium is recommended)
  • 1 Tbsp cinnamon (ground)

Preparation Instructions:

  1. Preheat your oven to 350ºF.
  2. Line two medium sized cake pans with wax paper and spray the coat the wax paper with vegetable oil or vegetable shortening. It’s easiest to use vegetable oil from a spray can.
  3. In a saucepan, combine the carrots and 1 cup of juice concentrate and bring to the boil, then cover and let it simmer for about 15 minutes (until the carrots are tender.)
  4. Puree the carrot and juice mixture in a food processor or a blender. You can also mash it manually if you don’t have access to either of these machines.
  5. Add the raisins and continue to process/blend the mixture until the raisins are finely chopped. Allow this mixture to cool for a few minutes.
  6. Combine the dry ingredients in a large mixing bowl.
  7. Add the remaining juice concentrate along with the rest of the ingredients and mix well.
  8. Now, combine the carrot, juice and raisin mixture with the cake batter and pour into the greased cake pans.
  9. Bake for 35 minutes, or until you can poke the center with a toothpick and have it come out clean.

All done! Don’t forget to share this, along with my other cake recipes, with your friends!

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Information on Easy Homemade Carrot Cake Recipe

November 14, 2011 By Leave a Comment

Carrots are high in nutritional value and taste great. Most people use carrots in salads and in the east, notably India, for making decadent sweets. Hence the humble carrot cake recipe is very much overlooked in this regard. The cake is delicious and full of nutrients, which is a real bonus when compared to other sugary treats.

There are a variety of cookbooks and websites that help with step-by-step instructions. Our Cake Recipe Secrets author’s have contributed a number of variations.

Make sure to note the exact types of ingredients as well as the exact amounts required. Innovation is also the key so be brave and add your own flare when it comes to ingredients, preparation and presentation.

One type of variation is the Vegan carrot cake recipe, which is a welcome addition for Vegan’s. Many of the recipe’s and ready-made cakes available use ingredients which some people are either unable to consume for health reasons or prefer not to for lifestyle reasons.

Another variation is the sugar free carrot cake recipe, which makes this cake treat even more appealing to the health conscious.

Of course there’s also the healthy carrot cake recipe, which not only avoids sugar but also incorporates other ingredients that provide a vitamin supplement like cashews or other types of unsalted nuts. These ingredients can help with palatability of unsalted nuts.

So if your family likes something delicious and you don’t won’t them knowing its healthy try some homemade carrot cake recipe. Apart from loving every morsel you’ll feel comfortable in the knowledge that they’re eating healthy as well.

So what are you waiting for just go ahead and find an exciting carrot cake recipe surprise everyone with its great taste. But keep the healthy stuff secret.

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Delightful Rich Chocolate Cake Recipe

November 12, 2011 By Leave a Comment

The following cake recipe is not only great for kids’ birthday parties but it is also nut and lactose free so you don’t have to worry about allergies and reactions. In other words, you get to have a worry free party. This delightful rich chocolate cake recipe is an especially great 1st birthday cake recipes.

Ingredients:

  • Rice flour – 2 ¾ cups
  • Cocoa powder – 1 cup
  • Baking soda – 1 tablespoon
  • Salt – ½ tablespoon
  • Shortening (soy and dairy free) – 1 ½ cups (you will easily find this at any store)
  • Sugar – 2 ½ cups
  • Eggs – 4
  • Rice or almond milk – 1 ½ cups
  • Maple syrup – ¼ cup (you can replace this with jam)
  • Vanilla extract – 2 teaspoons

Method:

  • Beat the shortening and sugar in a mixer until light and fluffy. This should take about 3-4 minutes at high speed.
  • Preheat the oven to 180°C.
  • In the meantime, sift together the rice flour, cocoa powder, baking soda and salt in a bowl. You can also add some chocolate chips if you want.
  • Add the eggs to the sugar and shortening mix, one by one. Beat well after each addition. In the end, you will get a slightly viscous mix that is glossy.
  • Now add the maple syrup or jam, vanilla extract and rice milk and beat well.
  • Use a wooden spatula to mix the dry ingredients. Add the dry ingredients to the mix, spoon by spoon. Do not over-mix.
  • Pour the mixture in cake pans and bake for 35 minutes. At the end of the baking time, a skewer inserted in the middle of the cake should come out clean.
  • Remove the cake from the pan and let it cool on a wire rack.
  • Your chocolate cake is ready.

For dairy free icing:

Ingredients:

  • Powdered sugar – 2 cups
  • Dairy free margarine – ½ cup
  • Almond milk – ¼ cup
  • Cocoa powder (unsweetened) – ¾ cup
  • Vanilla essence – ½ teaspoon

Method:

  • Beat the sugar and margarine using an electric hand mixer until well combined.
  • Add the almond milk, cocoa powder and vanilla to the mix and let it rest for some time.

To decorate:

  • You can decorate the cake in two ways: one is to make the layers with frosting, and the other is to just spread the icing all over the cake and enjoy.
  • When spreading the icing on the cake, start with the top and let it slide all the way down the sides. Put it in the refrigerator to set to get the ‘dripping chocolate’ look.

Remember the key to a perfect chocolate cake recipe is to beat the ingredients to the right consistency. The cake batter should not be too fluid or too thick; dropping consistency is just perfect.

 

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