30 of most popular cakes
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup unsalted butter, at room temperature
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup buttermilk
Ingredients:
For the Frosting:
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1/2 cup unsalted butter, at room temperature
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8 ounces cream cheese, at room temperature
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4 cups powdered sugar
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1 teaspoon vanilla extract
For the cake:
23 Instructions:
Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, cream together the butter and cream cheese until smooth and fluffy.
Gradually add the powdered sugar and mix until well combined.
Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a layer of frosting over the top.
Place the second cake layer on top and spread frosting over the top and sides of the cake.
Sprinkle with additional cinnamon, if desired.
Chill the cake for 1 hour before serving.
Enjoy this classic and delicious spice cake!
24 Blueberry cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup milk
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2 cups fresh blueberries
Ingredients:
For the topping:
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1/4 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 cup unsalted butter, softened
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1/2 teaspoon ground cinnamon
For the cake:
24 Instructions:
Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan.
In a small bowl, mix together the topping ingredients until crumbly.
Sprinkle the topping over the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serve and enjoy!
This blueberry cake is perfect for breakfast, brunch, or dessert, and it's sure to be a hit with blueberry lovers.
25 Rainbow cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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3 large eggs
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1 tablespoon vanilla extract
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1 1/4 cups milk
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Gel food coloring in red, orange, yellow, green, blue, and purple
Ingredients:
For the frosting:
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2 cups unsalted butter, softened
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6 cups powdered sugar
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2 teaspoons vanilla extract
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3-4 tablespoons milk
For the cake:
25 Instructions:
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Divide the batter evenly among six small bowls.
Using the gel food coloring, color each bowl of batter to make red, orange, yellow, green, blue, and purple cake layers.
Pour each color of batter into its own prepared cake pan.
Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
In a large mixing bowl, beat the butter until light and fluffy.
Gradually add the powdered sugar and beat until well combined.
Add the vanilla extract and 3 tablespoons of milk, and beat until the frosting is light and fluffy. If the frosting is too thick, add another tablespoon of milk.
To assemble the cake, place one cake layer on a cake stand or serving plate and spread a layer of frosting on top.
Add the next cake layer and another layer of frosting, and continue until all of the cake layers have been added and frosted.
Use any remaining frosting to decorate the top and sides of the cake as desired.
Serve and enjoy your colorful and delicious Rainbow Cake!
Note: You can also add some sprinkles on top of the frosting to make it more fun and colorful.
26 Butter cake
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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3 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup whole milk
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2 teaspoons vanilla extract
Ingredients:
26 Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Stir in the vanilla extract.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, slice and serve. You can also frost the cake with your favorite frosting if desired.
Enjoy your delicious and classic butter cake!
27 Raspberry cake
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 1/4 cups granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup milk
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2 cups fresh raspberries
Ingredients:
27 Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
Gently fold in the raspberries.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, slice and serve. You can also dust the cake with powdered sugar or frost it with your favorite frosting if desired.
Enjoy your delicious raspberry cake!
28 Cinnamon roll cake
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 1/4 cups buttermilk
For the cinnamon swirl:
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1/2 cup unsalted butter, melted
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1 cup brown sugar
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2 tablespoons ground cinnamon
For the cake:
For the cream cheese glaze:
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4 ounces cream cheese, softened
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1/4 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
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1-2 tablespoons milk, as needed
28 Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
To make the cinnamon swirl, mix together the melted butter, brown sugar, and cinnamon in a small bowl.
Pour half of the cake batter into the prepared baking dish, spreading it out evenly.
Pour the cinnamon swirl mixture on top of the batter, spreading it out evenly.
Pour the remaining cake batter on top of the cinnamon swirl mixture, spreading it out evenly.
Use a knife to swirl the cinnamon mixture into the cake batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the cream cheese glaze. In a large mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until smooth. Add milk as needed to thin the glaze to your desired consistency.
Allow the cake to cool for 10-15 minutes before pouring the cream cheese glaze on top.
Serve the cake warm and enjoy!
This cinnamon roll cake is perfect for breakfast or dessert, and is sure to be a hit with your family and friends.
29 Pistachio cake
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1 and 1/2 cups all-purpose flour
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1/2 cup shelled pistachios
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1/2 cup unsalted butter, at room temperature
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1 cup granulated sugar
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2 large eggs
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1/2 cup milk
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon vanilla extract
Ingredients:
For the frosting:
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1/2 cup unsalted butter, at room temperature
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1 cup powdered sugar
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1/4 cup shelled pistachios, finely chopped
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1 tablespoon milk
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1/4 teaspoon almond extract
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a few drops of green food coloring (optional)
29 Instructions:
Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
In a food processor, pulse the pistachios until they are finely ground, but not a paste. Set aside.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Add the ground pistachios, flour, baking powder, salt, vanilla extract, and milk. Mix until all ingredients are incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the frosting, cream the butter until smooth.
Add the powdered sugar, pistachios, milk, almond extract, and food coloring (if using). Beat until the frosting is light and fluffy.
Spread the frosting evenly over the top of the cake.
Garnish with additional pistachios, if desired.
Serve and enjoy your delicious pistachio cake!
30 Mocha cake
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1 and 3/4 cups all-purpose flour
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3/4 cup unsweetened cocoa powder
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1 and 1/2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 and 1/2 cups granulated sugar
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2 large eggs
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1 cup strong brewed coffee, cooled
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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1/2 cup whole milk
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For the frosting:
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1 cup unsalted butter, at room temperature
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3 and 1/2 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon salt
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2 teaspoons instant espresso powder
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2 teaspoons vanilla extract
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1/4 cup whole milk or heavy cream
Ingredients:
30 Instructions:
Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans by greasing and flouring them.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the sugar and eggs together until light and fluffy.
Add the cooled coffee, vegetable oil, and vanilla extract to the sugar and egg mixture, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Add the milk to the batter and mix until smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool in the pans for 10 minutes before removing them from the pans and placing them on a wire rack to cool completely.
To make the frosting, cream the butter in a large mixing bowl until light and fluffy.
Add the powdered sugar, cocoa powder, salt, espresso powder, and vanilla extract to the butter, and mix on low speed until just combined.
Gradually add the milk or heavy cream to the frosting mixture, and mix on low speed until smooth.
Once the cakes have cooled completely, place one cake layer on a serving plate and spread a layer of frosting over the top.
Place the second cake layer on top of the first, and frost the top and sides of the cake with the remaining frosting.
Decorate the cake with chocolate shavings or any other desired toppings.
Serve and enjoy your delicious Mocha Cake!