Favorite homemade cake recipes?

stacy347

I carried a watermelon?
Joined
Mar 8, 2005
Messages
2,614
To save some money, I am doing DD's cake for her graduation party. She has requested a multi-layered cake (think Ace of Cakes style) and we have approx. 100 people coming.

It will be four tiers and a different flavor for each tier. I am doing one lemon cake with raspberry filling and one carrot cake with a cream cheese filling. I still need two more good recipes that are tried and true. I'd like to do something chocolate (but not just plain devil's food) for the third, and the last one I just have no idea what yet.

I'd love to see some of your favorites ~ thank you!! :thanks:
 
3 c flour 2 c sugar 1/2 c cocoa 2 tsp baking soda 1 tsp salt ... Mix

3/4 cup oil 2 c cold water 2 tsp vinegar 1 tsp vanilla mix with dry ingredients

Bak 350 tell done (25ish min for 10x13)

This is how my mom has it written I add an extra heaping tablespoon of cocoa and a extra oil (I don't measure so I'd guest at least 3 extra tablespoons)

By far my and my dh's favorite chocolate cake I make it and turn it into cake pops lately and the people he works with beg for more. I think it must be a common recepie but I dont know anyone outside my family that makes it.

Perhaps a banana cake for the other layer? Easy way to do that is just add bananas to a regular cake mix
 
My family loves the chocolate cake recipe from the back of the Hershey's cocoa canister.
 
Red Velvet Cake would be lovely -- it's very popular in our area. I'll post my GGM's recipe tonight.
 

Not sure if you want to try and new recipe without a sample but I haven't had anyone dislike this cake every time I make it.
I can write out the recipe if you want but if you do a search for Cambells Tomato soup Spice cake you will find it.
It is so much better than carrot cake and you can add shredded carrot, raisins, nuts, currents or whatever you want to the mix. Cream Cheese frosting is the best for this cake.
I used to make wedding cakes for a local reception hall and this was the most requested cake.
 
I LOOOOOVE homemade items! They're so much healthier (from a chemial standpoint) than box mixes!!!!!!!!! :thumbsup2

I wish the world would go back to the days of homemade.
 
This cake is a doctored up white cake recipe, but O-M-G, it was delicious! I made it for my daughter's first birthday and everyone raved about it.

White Almond Sour Cream Wedding Cake

NOTE: This serves 40-50 people! I made (if I remember correctly), two 10" cakes, one 6" cake, one 8" cake (it was thin), and a dozen cupcakes. I think there's a note that you can make half of the batter chocolate.
 
I haven't made it yet, but the Pioneer Womans Chocolate Sheet Cake sounds awesome and gets wonderful reviews.
 
Forgot to ask....can you tell us your recipe for the lemon cake with raspberry fillng? Sounds delicious!
 
To save some money, I am doing DD's cake for her graduation party. She has requested a multi-layered cake (think Ace of Cakes style) and we have approx. 100 people coming.

It will be four tiers and a different flavor for each tier. I am doing one lemon cake with raspberry filling and one carrot cake with a cream cheese filling. I still need two more good recipes that are tried and true. I'd like to do something chocolate (but not just plain devil's food) for the third, and the last one I just have no idea what yet.

I'd love to see some of your favorites ~ thank you!! :thanks:



I love Paula Deen's Red Velvet Cake.... I have made it as a cake, but love to use my mini muffin pan and make it "baby" cupcakes, that way I eat less, lol! I do a cream cheese frosting... I got my recipe from foodnetwork.com
Here is a link!

http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe/index.html
 
I will try to hunt up my mom's wonderful carrot cake in a little while.

I would however encourage you to try at least once any cake you might be interested in making. Cakes can turn out so different due to altitudes, and weather and just ovens. All cakes are not really good to stack and you need to be sure the cakes that touch have frosting that compliment each other.

I however LOVE the idea. DS is graduating tomorrow and lazy me ordered a full sheet cake from our local bakery:worship:
 
Thank you for all of the suggestions, I will go over them with DD! :) The only thing we have to be careful with is not using any recipe with tree nuts ~ my niece is severely allergic.

For the PP who requested the lemon cake recipe, I use Martha Stuart's Sour Lemon Cake recipe and I use a seedless raspberry jam or coulis for the filling. I can't find a link online, but as soon as I get a chance I will type it up here. :)
 
To save some money, I am doing DD's cake for her graduation party. She has requested a multi-layered cake (think Ace of Cakes style) and we have approx. 100 people coming.

It will be four tiers and a different flavor for each tier. I am doing one lemon cake with raspberry filling and one carrot cake with a cream cheese filling. I still need two more good recipes that are tried and true. I'd like to do something chocolate (but not just plain devil's food) for the third, and the last one I just have no idea what yet.

I'd love to see some of your favorites ~ thank you!! :thanks:


Our *go to* recipe for chocolate cake is the one by Maida Heatter. It's called Devilish Chocolate Cake and it's absolutely delicious.

You have to use a good dutch processed cocoa powder. We use either Pernigotti cocoa (you can buy it at Williams-Sonoma) or Bensdorp (I buy it from King Arthur's). For the icing I use Ghirardelli's 60% cocoa baking bar.


Title:

Recipe: Maida Heatter's Devilish Cake with Chocolate Icing
Board:

All Baking and Breadmaking at Recipelink.com
From:

Betsy at Recipelink.com 1-26-2010
To:

ISO: maida heatters chocolate sour cream layer cake and fros...
Msg ID:

0224371
Bookmark and Share


DEVILISH CAKE

"This is a dark, two-layer sour cream cake with a thin layer of deliciously bittersweet chocolate filling and icing. It is a very old recipe from New England where it has been made by a Maine sail-making family for generations."

1/2 cup sifted unsweetened cocoa powder (preferably Dutch process cocoa)
3/4 cup boiling water
1/4 lb (1 stick) sweet (unsalted) butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 eggs (graded large or extra-large)
1 teaspoon baking soda
1 cup sour cream
2 cups sifted all-purpose flour
Chocolate Icing (recipe follows)

Adjust rack to the center of the oven and preheat oven to 350 degrees. Butter two (9-inch) round layer-cake pans. Dust them with flour, invert over a piece of paper and tap to shake out excess. Set pans aside.

In a small bowl mix the cocoa and boiling water until smooth. Set aside.

In the large bowl of an electric mixer cream the butter. Add the vanilla, salt, and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition.

In a small bowl stir the baking soda into the sour cream. On low speed add the flour to the egg mixture in three additions alternating with the sour cream in two additions, scraping the bowl with a rubber spatula and beating only until smooth after each addition. Then add the cocoa and beat only until smooth.

Pour the batter into the prepared pans. Shake the pans a bit, and rotate them slightly to level the tops.

Bake for 30 minutes until the layers barely begin to come away from the sides of the pan, or the tops barely leave an impression when lightly pressed with a fingertip. Do not overbake or the cake will be dry. Cool in the pans for 15 minutes.

Cover each layer with a rack and invert, remove pans, cover with another rack and invert again, leaving the layers right side up on the racks to cool.

Place four strips of wax paper around the outer edges of a cake plate. Place one layer of cake upside down on the plate; check to see that the papers touch the cake all around. If you have a cake-decorating turntable or a lazy Susan, place the plate on it.

Prepare the Chocolate Icing.

Pour about one-third of the Chocolate Icing over the bottom layer and spread it smoothly-it will be a very thin layer. Cover with the second layer of cake, placing it right side up so that both bottoms meet in the center. Pour the remaining icing over the top. Spread it over the top and sides. Remove the wax paper strips by slowly pulling each one toward a narrow end.

CHOCOLATE ICING

4 ounces (four 1-ounce squares) unsweetened chocolate
2 tablespoons butter
1/2 cup minus 1 tbsp milk
1 cup sifted confectioners sugar
1 egg
1/2 teaspoon vanilla extract
Pinch of salt

Place the chocolate in the top of a large double boiler over hot water on moderate heat. Cover until the chocolate is melted. Add the butter, milk, and sugar, and stir until the butter is melted. Cook, stirring, for 3 minutes.

Beat the egg in a small bowl only to mix. Very gradually stir a few spoonfuls at a time of the hot chocolate into the egg. Stir constantly until you have added about one-third to one-half of the chocolate. Then stir the egg into the remaining hot chocolate. Add the vanilla and salt.

Transfer the mixture to the small bowl of an electric mixer. Place the small bowl in the larger mixer bowl. Fill the remaining empty space between the two bowls about halfway with ice and water. (If you are using a mixer on a stand it should be adjusted to the setting for the small bowl.)

Beat at high speed, scraping the bowl constantly with a rubber spatula, for only 1 to 2 minutes until the mixture thickens very slightly-do not let it harden.

Makes 1 (9-inch) 2-layer cake
Source: Maida Heatter's Book of Great Chocolate Desserts by Maida Heatter
 
We love Spice cake in our house, tastes sort of like gingerbread..... there is a boxed version of it now that I buy. I also have a scratch recipe somewhere.
 
Red velvet would be a good choice for something chocolate and for the 4th I'd go with something simple and classic like a yellow cake with either vanilla or chocolate frosting.
 
Not sure if you want to try and new recipe without a sample but I haven't had anyone dislike this cake every time I make it.
I can write out the recipe if you want but if you do a search for Cambells Tomato soup Spice cake you will find it.
It is so much better than carrot cake and you can add shredded carrot, raisins, nuts, currents or whatever you want to the mix. Cream Cheese frosting is the best for this cake.
I used to make wedding cakes for a local reception hall and this was the most requested cake.

I've had/made tomato soup cake, it is really good!
 













Receive up to $1,000 in Onboard Credit and a Gift Basket!
That’s right — when you book your Disney Cruise with Dreams Unlimited Travel, you’ll receive incredible shipboard credits to spend during your vacation!
CLICK HERE














DIS Facebook DIS youtube DIS Instagram DIS Pinterest DIS Tiktok DIS Twitter

Back
Top