Best Easy Moist Cake Recipes

EASY DELICIOUS OLD FASHIONED MOIST CHOCOLATE CAKE

Steps:

• preheat oven to 350 degrees.
• grease a 9 inch round pan with a thin film of butter then dust with flour, shake off any excess flour.
• in a large bowl mix all ingredients listed above in the same order they are mentioned, use a whisk to work out any lumps do not use an electric mixer.
• pour batter into pan, batter will seem runnier than normal cake batters but its fine.
• cake will take 40-50 min to cook depending on ur oven, when u find that the center is set test using a toothpick inserted in the middle, it should come out a tiny bit gooey not completely dry as the cake continues cooking while cooling.
• cool cake in tin on a wire rack then take out b4 its completely cooled, as soon as u feel u can handle it. if it stays too long in the tin it will be too sticky to take out.
• to make frosting, with an electric mixer whip the cream with the vanilla until you reach frosting consistency,
• using a spoon gently fold in chocolate and mix
• frost ur cake when it has completely cooled.
• you can discard the complicated frosting and just serve with warm chocolate sauce and icecream.
• to make chocolate sauce just combine its ingredients in a microwave or melt over a double boiler.
• Enjoy!

INCREDIBLY MOIST & EASY CARROT CAKE RECIPE - (4.1/5)

Steps:

• Make batter: Heat the oven to 350ºF. Grease two 9-inch by 2-inch cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Bake cake: Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. To finish: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake. When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

ULTRA MOIST EASY CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a bundt or tube cake pan.
• Mix the above ingredients with a mixer on low until moistened. Scrape down the sides.
• Mix on medium speed for 2 minutes.
• Pour batter into prepared pan.
• Bake 50-60 minutes until done.
• Let stand 10-15 minutes in pan before removing.

EASY LEMON POUND CAKE - LEMON POUND CAKE WITH GLAZE RECIPE - BEST HOMEMADE MOIST POUND CAKE - HOW TO MAKE - QUICK - SIMPLE - DESSERTS - SNACKS -BREAKFAST - PARTY FOOD

Steps:

• Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
• In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
• Add the lemon zest, lemon extract, and eggs. Beat until well combined.
• Add the lemon juice and sour cream. Mix until combined.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and mix until combined.
• Pour the milk into the bowl and mix.
• Add the remaining flour and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
• While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
• When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.

EASY MOIST LEMON POPPY SEED BUNDT CAKE

Steps:

• 1. Cake: Preheat oven to 350 degrees. Grease a bundt pan. Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan. Bake for 45 minutes or until toothpick tests clean.
• 2. Lemon Glaze (inside): While cake is baking, mix the lemon juice with the powdered sugar for the glaze. It should have a thin consistency to sink into the cake. When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it letting it all seep in. Allow cake to cool and then remove from the pan inverting onto serving plate.
• 3. Lemon Frosting Glaze (outside): Spoon frosting from can into microwave-safe bowl. Nuke, stiring often, til thin enough to pour over top of cake. *You can also garnish top with zest from second lemon. I LOVE it but my hubby does not.

EASY MOIST RED VELVET BUNDT CAKE

Steps:

• 1. Preheat oven to 350 and grease and flour a 10 to 12 cup bundt pan. I use the flour no stick spray, it's fast and easy.
• 2. Combine all 6 above items in mixer and mix on low for 30 seconds, than mix on medium for 2 minutes. Being careful not to over mix. This batter will be rather thick, spoon into your baking pan and spread to level out. Place on the center rack in your oven and bake 50 to 60 minutes or until tooth pick comes out clean.
• 3. Let cool in the pan for 20 to 30 minutes then invert it onto your serving dish. You can use a glaze on this but I find it is best just dusted with powdered sugar. You will be sure to get rave reviews when you serve this yummy cake!

EASY MOIST PUMPKIN CAKE WITH PECAN STREUSEL

Steps:

• 1. preheat oven to 350 degree's. grease and flour a 13x9 inch pan.
• 2. Streusel topping: Mix butter,brown sugar,flour and cinnamon,and 1/2 cup pecans together until crumbly.set aside.
• 3. mix pumpkin,evaporated milk,3 eggs,sugar,salt,and pumpkin pie spice together. Add cake mix and 1/2 cup of pecans mix well with whisk.Put in oven and bake 30 minutes. Open oven and sprinkle Streusel topping on,and bake another 20 minutes-30 minutes,or until pick comes out clean. Cool cut and top with cream or cool whip.

MILKY MOIST FUNFETTI CAKE - TOO EASY

Steps:

• Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.).
• Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture.
• When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer.
• Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.).
• Refrigerate the cake for at least a couple hours.
• Top with Cool Whip, and serve!
• P.S. Serving size is according to 1 cake mix box.

EASY MOIST SPICE COFFEE CAKE

Steps:

• 1. Make box cakemix as directed except use buttermilk instead of water
• 2. after mixing fold in coconut, pecans, and raisins
• 3. bake as directed on box mix
• 4. Frosting: 1/4 c. butter, melted 1/2 c. brown sugar, firmly packed 3 tbsp. half and half (milk does very well) 1/3 c. nut meats, chopped 3/4 c. shredded or flaked coconut
• 5. mix the frosting ingredients and spread over cake right after it comes out of the oven and broil in oven (keep door cracked and keep an eye on it) untill nice and bubbly and nuts look toasted...doesn't take very long..then cool and enjoy!

REALLY EASY MOIST DARK CHOCOLATE CAKE

Steps:

• Set oven to 350 degrees F.
• Grease and flour a 12-cup bundt pan.
• In a large bowl, combine all ingredients (except the chocolate baking chips or nuts).
• Beat for 4 minutes or until very smooth.
• Mix in the chocolate chips and/or nuts.
• Transfer to prepared bundt pan.
• Bake for about 50-60 minutes, or until cake tests done (do not over bake the cake).
• Cool in pan for 20 minutes.
• Turn onto a serving plate and frost or dust with icing sugar.

EASY MOIST BLUEBERRY CAKE WITH CINNAMON-NUT TOPPING

Steps:

• Preheat oven to 350°.
• Grease a 9-inch baking dish.
• In a bowl combine/whisk oil, egg, vanilla and milk until well combined.
• In another bowl mix the flour, sugar, baking powder and salt; add to the cream mixture and mix until just combined.
• In a large bowl mix/combine all ingredients for the topping.
• Transfer the cake batter to prepared baking dish.
• Sprinkle the blueberries over the cake batter.
• Sprinkle with the topping mixture.
• Bake for about 30-35 minutes.

EASY MOIST CAKE

Steps:

• Preheat oven to 350°F
• Mix all the ingredients together until blended.
• Pour batter into 2 well greased cake pans ( 8 inch, or other) and bake for 40-45 minutes.
• Serve frosted or with ice cream and fresh fruit. Also delicious drizzled with vanilla sauce.

EASY MOIST BANANA CAKE

Steps:

• Heat oven to 350. Spray a 10" bundt pan w/ cooking spray. In lg bowl, combine all ingredients, except powdered sugar.
• Beat on medium until blended. Pour batter into pan. Bake 50 min, or until a toothpick inserted in center comes out clean. Cool in pan for 15 nmins. Remove from pan, carefull and sprinkle w/ powdered sugar.

MOIST AND EASY CARROT CAKE RECIPE

Steps:

• Heat oven to 350ºF.
• Combine first 5 ingredients in medium bowl. Add raisins; toss to coat. Beat eggs, oil, sugars and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Stir in carrots and nuts.
• Pour into greased and floured 10-inch springform pan.
• Bake 1 hour to 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool completely.

INCREDIBLY MOIST AND EASY CARROT CAKE RECIPE

Steps:

• Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
• In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
• Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
• Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
• In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
• When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.