Cake Recipes by Anukriti Parsai

Anukriti Parsai Cake Recipes

About Anukriti Parsai

Anukriti Parsai+ has been preparing delicious and sometimes decadent cake recipes for most of her adult life. Her recipe's can be found here at Cake Recipe Secrets every week. Email Anukriti Parsai

Ice Cream Banana Split Cake Recipe

July 2, 2012 By Leave a Comment

The onset of summers brings back the memory of everything cool in my mind. Cooling food and desserts are my top priority. Here is one of my favorite ice cream banana split cake recipe that I am sure you will love. This banana cake recipe does not call for any baking, therefore you can involve your kids in the assembling, and they will love it,

What you will need
2 cups –Graham cracker crumbs
¾ cup – Melted butter
4-5 – Medium sized bananas
500 grams – Pineapple or strawberry ice cream (softened but not melted)
1 cup – Chopped walnuts
1 cup – chocolate chips
1 cup – Confectioner’s sugar
1 cup – Evaporated milk
1 teaspoon – Vanilla extract
30ml – Whipped cream topping
4 tablespoons – Shredded coconut flakes
1 cup – pitted cherries
Instructions
Lightly grease a 9×13 inch glass dish
In a clean bowl mix the graham crackers with ½ cup melted butter.
Remove ½ cup of the mixtures and set aside
Gently press the rest of the graham cracker and butter mix at the bottom of the glass dish
Slice the bananas in to thin rounds
Arrange the bananas on the graham cracker mix
Spread the ice cream on the top of the bananas. Make a thick layer
Sprinkle chopped walnuts on the top
Spread the shredded coconut flakes on the top
Press gently. Cover the dish with a plastic wrap and freeze until firm (about 1 hour)
In the meantime, heat the chocolate chips with ¼ cup of melted butter
Stir to get a smooth mix
Add the confectioners’ sugar and evaporated milk
Stir until you get a smooth mix (for about 7 minutes)
Remove from heat and add the vanilla
Cool for 30 minutes
Pour over the frozen ice cream – banana layer to cover evenly
Freeze for another 45 minutes until firm
Take out of freezer and spread the whipped cream over it
Sprinkle with the reserved crumbs and decorate with cherries
Freeze for another 3-4 hours
Remove from freezer and let the dish stand for 10 minutes before slicing and serving
Tips:
You can use any one of your favorite ice cream instead of pineapple or strawberry. In fact, mix fruit ice cream works great to.
This recipe serves 18, you can adjust the ingredients according to your need
Use just ripe bananas, over ripe bananas can become slushy
You can try a variation of the recipe by suing plain glucose biscuits or vanilla wafers or chocolate biscuits or oat cookies.

 

 

 

 

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Vegan Red Velvet Cake Recipes From Scratch

June 29, 2012 By Leave a Comment

I love colored cakes, just for the way they look, especially the red velvet cake recipe. The vibrant red color of the cake just calls out for a bite. I tried out one of these red velvet cake recipes from scratch for my vegan guests and it even fooled the staunch meat lovers.
What you will need
3 ½ cups – Unbleached all-purpose flour
1 ½ cups – Granulated sugar
2 teaspoons – Baking soda
1 teaspoon – Salt
3 ½ teaspoon – Cocoa powder
2 cups – Almond milk ( you can use soy, rice, hazelnut, or oat milk in place of almond milk )
2/3 cup – canola oil (I also tried out with vegetable oil but canola oil gives out a smooth texture)
3 tablespoons – Vegan Red food coloring
2 tablespoons – Distilled white vinegar
2 teaspoon – Vanilla extract

Instructions
Preheat the oven to 350F
Oil 2×8 inch round cake pans and dust the insides with little flour
In a clean and dry bowl sift flour, baking soda, salt, cocoa powder and sugar. Set aside
In a separate bowl whisk oil, almond milk, vinegar and red food coloring until well combined
Make a small well in the center of the flour mix
Add the wet ingredients to the well and mix well until combined. Add small amounts so that you can avoid the lumps.
Divide the cake batter in half and pour each half in the prepared cake pans.
Bake in the preheated oven for about 35 minutes. After about 18 minutes of baking time rotate the cake pan about 45 degrees to ensure even cooking
Once a toothpick inserted in the middle of the cake comes out clean, the cake is done.
Let the cake cool in the pan for about 10 minutes, before removing from the pan
Cool on a wire rack, while you prepare the traditional vegan buttercream frosting

What you will need for butter cream frosting
½ cup – Nondairy butter
3 cups- confectioner’s sugar
1 ½ teaspoon – Vanilla extract
2 tablespoons – Almond milk
½ cup – Grounded pecans
Since I like color in my frosting too, I use some assorted food colors in the icing
Instructions
In a clean bowl take the butter and whisk it using until smooth and begins to fluff
Use a electric blender at low speed to whisk in the confectioner’s sugar , vanilla and milk
Add the food coloring
Beat on high speed until you get a light and fluffy icing. You can add more milk if necessary.
Place one cake on the cake stand and spread a layer of frosting on top
Place another cake it and cover with frosting on all sides.
Decorate with grounded pecans
Chill before serving

 

 

 

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Healthy Carrot Cake Recipe: Easy-to-Eat Muffins

June 18, 2012 By Leave a Comment

Carrot cake recipe is healthy and nutritious and I often bake it for tea parties and office gatherings. However if, like me, you also feel that cutting up the cake and serving it in plates is a somewhat difficult job then baking muffins is a simple solution. Next time try out this healthy carrot cake recipe in muffin molds.

Ingredients:

– 3 cups flour
– 1/2 cup sugar
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 1/2 teaspoons cinnamon
– 1/8 teaspoon all spice
– 1/8 teaspoon ground cloves
– 2 eggs
– 1/2 cup oil
– 1 cup grated fresh carrots
– 1 cup peeled and grated apple
– 1 cup chopped walnuts

Instructions:

– Preheat the oven to 400F.
– Beat the eggs and sugar until fluffy and light in color and the sugar dissolves.
– Add the oil and beat well to get a smooth emulsion.
– In a dry bowl, mix the flour, baking soda, baking powder, cinnamon, all spice and ground flour.
– Add the dry ingredients to the wet ingredients and blend well.
– Stir in the grated carrots and apple.
– Add in the walnuts.
– This recipe will make 24 standard size muffins.
– Grease the muffin molds.
– Pour the batter in the muffin molds. Fill only 3/4 way up to leave some space for the muffins to rise.
– Bake in the preheated oven for 20-25 minutes until firm on top.
– Remove and cool before frosting or serving.
– You can serve these muffins with butter, jam or peanut butter.

Tips:
– You can replace the flour with a mix of whole wheat flour, oat flour and barn.
– You can also add some oats to the mix or sprinkle some oats on the top.

Icing for the carrot cake

Lemon Icing

Ingredients:

– 3 cups powdered sugar
– 2 lemons

Instructions:

– Grate the lemons to get a tablespoon of lemon peel.
– Juice the two lemons.
– Mix 1 tablespoon of lemon peel and the juice of two lemons with the powdered sugar.
– Drizzle the icing over the muffins and let it set for some time before serving.

Syrup glaze for the muffins

Ingredients:

– Juice of 1 small orange
– 1 tablespoon lemon juice
– 1/4 cup dark brown sugar

Instructions:

– Whisk the orange juice, lemon juice and sugar until light and fluffy.
– When the muffins come out of the oven, stab them with a skewer all over.
– Pour the sugar glaze all over the muffins quickly.
– Let the muffins cool before serving to allow the cake to absorb the glaze.

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1st Birthday Cake Recipes: Jam Filled Chocolate Treat

June 7, 2012 By Leave a Comment

There are two things that every child’s 1st birthday cake recipes must have: it should be soft so that it is easy to chew and swallow and must look very tempting. You can make the chocolate cake recipe in different shapes and flavors, but I like to keep it simple and add lots of sweet jam. Trust me, the child’s gooey face will speak volumes for your effort.

Ingredients:

– 1/2 cup unsalted butter
– 1 1/2 cups all-purpose flour
– 3 tablespoons cocoa powder
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 3 large eggs (at room temperature)
– 1 cup sugar
– 1/2 cup whole milk
– 1 teaspoon vanilla
– 1/2 cup thick jam (raspberry or blueberry, but I prefer to use mixed fruit)
– Butter and flour for preparing the cake pan

Instructions:

– Preheat the oven to 350F.
– Lightly grease a 9-inch cake pan and dust the insides with flour. Shake the excess flour out.
– In a dry bowl, mix the flour, baking powder and salt and set aside.
– In a separate bowl, take the eggs and sugar and whisk using an electric blender for about 5-6 minutes until you get a fluffy mix and the sugar dissolves.
– In a saucepan, take the butter and milk and melt the butter then add the cocoa powder. Stir well and let the mix cool.
– Add the flour mixture to the egg and sugar mix and whisk well to get an even mix.
– Now slowly pour the cocoa-butter mix in the flour-egg mix in a steady stream and beat well until combined.
– Pour the batter in the prepared cake pan.
– Bake at 350F for about 35-40 minutes until the cake is firm on top and springy to touch.
– Remove from the oven and cool in the pan for 10 minutes.
– Remove from the pan and cool on a wire rack before assembling.
– Slice the cooled cake in half horizontally.
– Place the bottom half on a serving platter and spread a thick layer of jam over it with the help of a spatula.
– Place the top half layer on top and press lightly.

Chocolate Glaze

Ingredients:

– 150 grams semi-sweet chocolate
– 1 tablespoon light corn syrup
– 2/3 cup heavy cream

Instructions:

– Chop the chocolate in very small pieces.
– Place the chocolate and the light corn syrup in a heat-proof bowl.
– Bring the cream to the boil on low heat.
– Pour the cream over the chocolate and let it sit for 5 minutes.
– Whisk well.
– Spread the chocolate glaze on the top of the cake and let it drop down the sides.
– Refrigerate for a minimum of 45 minutes before serving.

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Healthy Carrot Cake Recipe with Fruits

May 29, 2012 By Leave a Comment

In the last few years, carrot cakes have become a rage among cake lovers all over the world. My favorite healthy carrot cake recipe is one that contains lots of fruits. Carrots themselves are very rich in vitamin A and the fruits add a lot of flavor to them. Do try out the following carrot cake recipe at home.

Ingredients:

– 2 cups flour
– 1 medium-sized orange
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 2 teaspoons ground cinnamon
– 1/2 teaspoon grated fresh ginger
– 1 pinch salt
– 1 cup low fat mayonnaise
– 1 1/2 cups sugar
– 3 eggs
– 2 teaspoons vanilla
– 2 cups fresh grated carrots
– 1 can crushed pineapple with juice (if you are using fresh pineapples then take about 30 grams)
– 1/2 cup toasted pecans
– 3/4 cup dried cranberries
– 100 grams dried raisins

Instructions:

– Preheat the oven to 350F.
– Use a fine grater to grate the orange zest and take about 3 tablespoons of juice.
– Soak the raisins and half of the zest in the orange juice.
– Separate the egg white of one egg and add a pinch of baking powder to it.
– Beat well until you get soft peaks. Set aside.
– In a separate bowl, take the egg yolk and break in the other two eggs.
– Add the sugar and beat well to get a fluffy mix.
– Add the mayonnaise and vanilla.
– Use an electric blender at high speed to mix all the ingredients.
– In a dry bowl, mix the flour, baking powder, baking soda, cinnamon, roasted pecans and dried cranberries.
– Add the dry ingredients to the egg-mayonnaise mix to get a stiff mixture.
– Now add the grated carrots and crushed pineapples along with the juice.
– Add the ginger.
– Fold in the orange soaked raisins.
– Add the egg white mix in last and gently fold it in.
– Grease three 8-inch round cake pans, or you can use one 20-inch big cake pan.
– Pour the batter in the greased cake pans.
– Bake at 350F for about 50 minutes to 1 hour or until a wooden stick inserted in the middle comes out clean.
– Take the cake out of the oven and gently remove from the pan.
– Let it cool on a wire rack before serving.

To serve the cake

Frosting ingredients:

– 250 grams soft cheese
– 1/4 cup melted butter
– 2 cups icing sugar
– 1 teaspoon lemon juice
– The rest of the orange zest from the cake recipe

Instructions:

– Blend the cheese and butter together until well blended.
– Slowly add the icing sugar and blend well after each addition.
– Stir in the lemon juice and orange zest.
– Spread the frosting on the top of the cake (if you have one large cake); or you can stack the smaller cakes on top of each other with a layer of frosting in between.
– Cut up in little squares to serve.

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Heavenly 1st Birthday Cake Recipes

May 7, 2012 By Leave a Comment

Every parent wants to have a special birthday chocolate cake recipe for his or her child on his or her 1st birthday. I recommend baking a cake at home so that you can be sure that it consists of all fresh ingredients. Here is one of the simplest 1st birthday cake recipes that you can easily make at home and does not contain much sugar.

Ingredients:

– 16 large egg whites (about 480 ml)
– 1/3 cup unsweetened cocoa powder
– 1/4 cup boiling water
– 2 teaspoons vanilla extract
– 1 3/4 cups white sugar
– 1 cup cake flour (you can use gluten-free cake flour)
– 1/4 teaspoon salt
– 2 teaspoons cream of tartar
– 2 liter vanilla or flavored frozen yogurt
– 1 kg mix of sliced fruits, such as blueberries, peaches, strawberries

Instructions:

– Preheat the oven to 350F.
– This recipe is for angel food cake, therefore I always use an angel food cake tube pan. Have the cake pan ready.
– In a small pan, combine the cocoa powder and boiling water. Stir until smooth.
– Add the vanilla extract and let the mix cool.
– In a separate bowl, whisk together 3/4 cup of sugar, flour and salt.
– Take the egg whites in a large bowl and use a whisk attachment to beat the egg whites until foamy.
– Add the cream of tartar and beat until the egg whites form soft peaks.
– Add the remaining 1 cup of sugar and keep on whisking until you get stiff peaks.
– Take 1 cup of the beaten egg white mix and add it to the cocoa mix.
– Gently fold to lighten the mix.
– Now use a large wire whisk to gently fold the dry ingredients in the remaining egg white mix. Do not over mix.
– Add the cocoa mix to the above mix. Do not over beat otherwise the cake will deflate.
– Pour the cake batter in the angel food cake pan.
– Gently run a spatula through the cake batter to take any excess air out.
– Bake in the preheated oven at 350F for 40-45 minutes. The cake should spring back if touched.
– Invert the cake pan immediately. This will prevent the cake from shrinking and deflating.
– Let the cake cool completely before removing from the pan.

You can easily store this cake in the fridge for about a week without spoiling.

To assemble the cake:

– Slice the cake in half horizontally.
– Slice the bottom half of the cake in 12-14 thin slices.
– Tear the top half in small pieces.
– Line a 13×9 inch baking dish with parchment paper.
– Place the slices in the baking dish to cover the whole bottom.
– Spread the yogurt on the cake slices and smooth out as you go. Press lightly.
– Press the small pieces of the cake on the top.
– Cover and freeze.
– Before serving, add the sliced fruits on the top.
– Cut in squares to serve.

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Banana Coffee Cake Recipe with Chocolate Chip Streusel

May 2, 2012 By Leave a Comment

Coffee cakes became very popular in America in the late 1800s. It was not invented but has evolved as a combination of various styles of baking and native ingredients. Banana cake recipe are served with coffee, breakfast and even as desserts. Here is a simple banana coffee cake recipe with chocolate chip streusel that takes only 1 hour and 5 minutes to prepare.

Ingredients:

– 1 cup semisweet chocolate chips
– 2/3 cup (packed) dark brown sugar
– 1/2 cup chopped walnuts (I like to roast them a little before using)
– 1 tablespoon ground cinnamon
– 1 1/2 cups all-purpose flour
– 3/4 teaspoon baking soda
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup sugar
– 1/2 cup butter at room temperature
– 1 large egg
– 1 1/3 cups mashed very ripe bananas (about 3 large)
– 3 tablespoons buttermilk

Instructions:

– Preheat the oven to 350F.
– Grease an 8×8 inch cake pan and lightly dust the insides with a little flour.
– In a clean bowl, take the dark brown sugar, chocolate chips, chopped walnuts and ground cinnamon and mix well. Your streusel is ready.
– In a separate bowl, take the flour, baking soda, baking powder and salt and mix well.
– In a mixing bowl, cream the butter and add the sugar to it. Blend well.
– Add the eggs and bananas to the mix and beat well using an electric mixer.
– Add the buttermilk and combine well.
– Stir in the vanilla.
– Add the flour mixture to the egg-buttermilk mixture, one spoon at a time, and mix well after each addition.
– Take the greased cake pan and pour half of the cake batter in the pan.
– Sprinkle half of the streusel over the batter.
– Add another layer of cake batter and sprinkle the remaining streusel over it.
– Bake in the preheated oven at 350F for about 45-50 minutes.
– Remove the cake from the oven and cool in the pan for 10 minutes.
– Cut the cake in little bars to serve.

Variation

The traditional streusel cake has only two layers but I make my own version with multiple layers. To do so, I use a silicone cake pan because they do not require any greasing.

Instructions:

– Layer a thin layer of cake batter at the bottom of the cake pan.
– Sprinkle some of the prepared streusel over it and then add another thin layer of cake batter.
– Repeat the steps until you get a nice layered cake.
– Bake in the preheated oven for 45 minutes.

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Chocolate Red Velvet Cake Recipes from Scratch

April 25, 2012 By Leave a Comment

The dark and rich color of red velvet cake recipe gives a simple chocolate cake a very exotic look and taste. There are many versions of red velvet cake recipes but one thing is the same: they all taste great. Here is my version of one of the best chocolate red velvet cake recipes from scratch.

Ingredients:

– 1 cup unsalted butter
– 1 1/4 cups sugar
– 1 1/4 cups light brown sugar
– 6 large eggs
– 2 teaspoons vanilla extract
– 3 cups all-purpose flour
– 1/4 tablespoon baking soda
– 1 cup sour cream
– 1/4 cup dark cocoa
– 1/2 teaspoon baking powder
– 15 ml red food coloring

Instructions:

– Preheat the oven to 325F.
– Grease and flour three round cake pans.
– In a mixing bowl, cream the butter using an electric mixer on medium speed.
– Add the sugars to the butter beating well after each addition.
– Add the eggs, one by one, to the butter and sugar mix and beat the mix well to incorporate the eggs.
– Add the vanilla extract and mix well.
– In a separate bowl, sift the flour, baking powder, baking soda and cocoa powder.
– Add 1 cup of flour mix to the egg mix alternating with 1/3 cup of sour cream and blend well after each addition.
– Now add the flour-sour cream mix to the egg-butter mix, one cup at a time, and blend well.
– Add the food coloring and beat well.
– Pour the cake batter in the greased cake pans.
– Bake in the preheated oven for 45 minutes or until the cake layers look done.
– Remove from the oven and cool on wire racks before using frosting. Make sure that the cakes are cooled completely before you start icing or frosting.

Chocolate Hazelnut Frosting for the cakes

Ingredients:

– 500 grams cream cheese
– 2 cups roughly chopped dark chocolate
– 2 squares baking chocolate
– 1 cup powdered sugar
– 1 teaspoon vanilla
– 1 cup roasted hazelnuts, chopped

Instructions:

– Melt the chocolates on a double boiler or in the microwave for 2-3 minutes. Mix well.
– Remove from the heat and cool completely.
– Add the softened cream cheese and vanilla to the chocolate mix and mix well.
– Stir in the chopped hazelnuts.
– Place one cake layer on a serving stand and spread a thin layer of frosting over it.
– Place another layer on top and press lightly.
– Spread another thin layer of frosting on the top.
– Press another layer on the top.
– Cover the top and sides with the remaining frosting.
– Chill before serving.

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Homemade Carrot Cake Recipe Using Coconuts and Fresh Carrots

April 20, 2012 By Leave a Comment

A carrot cake recipe is a great source of fiber, vitamins, nuts and other nutrients and also delicious at the same time. If your kids are giving your trouble when it comes to eating their veggies you must try this simple homemade carrot cake recipe that uses coconut, pineapple, fresh carrots and nuts to provide a whole lot of nutrients.

Ingredients:

– Oil and flour to grease the cake pan
– 2 cups all-purpose flour (you can use a mix of whole wheat flour and all-purpose flour)
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground all spice
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ground cloves
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– 3 large eggs
– 1 1/2 cups granulated sugar
– 1/2 cup brown sugar
– 1 cup vegetable oil
– 1/2 cup sour milk
– 2 cups fresh grated carrots
– 1 1/2 cups of crushed pineapple
– 1 cup grated coconut
– 1 cup crushed nuts

Instructions:

– Grease and flour a 10-inch cake pan.
– Preheat the oven to 350 degrees.
– In the meantime, take the eggs, granulated sugar, brown sugar and vegetable oil in a bowl and whisk well to combine.
– Add the sour milk and crushed pineapple to the mix and combine all the ingredients.
– In a separate bowl, take the flour, nuts, grated coconut, baking powder, ground cloves, cinnamon, nutmeg and salt and sift all the ingredients well.
– Add the dry ingredients to the wet ingredients and combine well. Make sure there are no lumps in the mix.
– Add the grated carrots and crushed nuts in last and gently fold the mix and your batter is ready to be baked.
– Pour the batter in the prepared cake pan and smooth the top.
– Bake in the preheated oven for 1 hour. Once the cake is done a toothpick inserted in the middle will come out clean.
– Cool the cake in the pan for about 10 minutes.
– Slide a knife along the sides of the cake to separate the cake from the pan and cool on a wire rack before applying icing.

Serving suggestions:

– You can serve the carrot cake as it is or apply a thick layer of icing before serving. Cream cheese icing is most popular with carrot cake, but a simple sugar glaze or a maple sugar icing also gives it a great taste.
– Decorate the top of the cake with sliced walnuts and shredded dates and chill for a little white before serving.
– Some roasted coconut on top of the cream cheese or butter cream frosting will double the taste of the yummy carrot cake.

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Banana Split Cake Recipe: Tasty and Simple to Make

April 4, 2012 By Leave a Comment

Every once in a while you want to satiate your sweet tooth with something that is easy to make and tastes absolutely out of this world. And Banana Cake recipe is perfect for all occasions. Especially in the summers when cold, sweet and refreshing are the magical words, the following banana split cake recipe will fulfill your every need.

Ingredients:

– 2 cups graham cracker crumbs (about 32 crackers)
– 1/2 cup melted butter
– 1/4 cup sugar

Filling ingredients:

– 1/2 cup softened butter
– 2 cups confectioner’s sugar
– 1 tablespoon milk
– 1 teaspoon vanilla extract
– 3 large bananas
– 2 cans pineapple
– 2 kg strawberries

Topping ingredients:

– 2 cups heavy whipping cream
– 1/4 cup confectioner’s sugar
– 1 1/2 cups chopped walnuts

Instructions:

– To prepare the crumbs, break the crackers in small pieces and run them in a mixer at high speed. Remove from the jar into a mixing bowl.
– Add the butter and sugar to the crumbs and mix well using a spoon.
– Take a 13 x 9 inch glass dish and press the prepared crumbs onto the dish and push it around the edges. Press to get a smooth and even layer. Be careful around the edges; they should not be thick or thin.
– Preheat the oven to 350F and bake the dish for about 5-8 minutes. Remove from the oven and cool.
– Slice the bananas into 1/4 inch round discs.
– Remove the pineapple from the can, drain them to remove any water and crush them.
– Slice the strawberries in thin slices.
– In a bowl, cream the butter and sugar until light and fluffy.
– Add the vanilla and milk and beat some more. Use an electric blender as it will remove the lumps easily.
– Spread the filling on top of the cooled crumb base.
– Smooth the top using a spatula.
– Chill in the refrigerator for an hour.
– Remove and decorate with crushed pineapple.
– Arrange the slices of banana on the top in a circular manner.
– Top with sliced strawberries.
– In a separate bowl, beat the whipping cream to get soft peaks.
– Add the confectioner’s sugar to the cream and beat some more to get stiff peaks.
– Spread this on top of the fruits and liberally sprinkle with chopped walnuts.
– Refrigerate for 4-5 hours before serving.
– If graham crackers are not available at your home, you can also use crushed Oreo cookies or vanilla wafers or any other of your favorite crackers.
– If fresh strawberries are not available then you can also use strawberry glaze on top of the bananas for the same yummy taste.

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