Best Everyday Cake Recipes

EVERYDAY COFFEE CAKE (MICROWAVE)

Steps:

• In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.
• Add 1/2 cup milk, egg, and oil.
• Beat by hand, mixing well.
• Pour into greased 8-inch round dish.
• Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.
• Sprinkle over batter and sprinkle with nuts.
• Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).
• Cool 15 minutes; drizzle with fine glaze.
• Serve warm.
• Glaze: Stir together confectioner's sugar and 1 Tbsp milk.
• From tip of spoon, drizzle glaze over cake in spoke fashion.

EVERYDAY CAKE

Steps:

• Cream together butter and sugar.
• Add eggs, beating in 1 at a time.
• Stir in vanilla and grate in a little fresh nutmeg.
• Combine dry ingredients (except powdered sugar) together in a separate bowl.
• Using a wooden spoon, stir in part of the flour mixture into the butter mixture, then add some of the milk, then stir in more of the flour mixture, repeating until everything has been added, beating after each addition by hand.
• Pour into a greased cake pan (square 9inch) and bake in a preheated 350°F oven for about 20 minutes, or until cake tests done.
• Let cool, cut into squares, and dust with powdered sugar before serving.

VERSATILE VANILLA CAKE - EVERYDAY FOOD

Steps:

• Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
• Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).

EVERYDAY SIMPLE CHESTNUT CAKE

Steps:

• Preheat oven to 450 degrees.
• Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
• Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
• Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
• Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
• Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
• NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .

EVERYDAY BANANA CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease cupcake, 9 x 13, or 2 (8 or 9 inch) layer pans.
• Dump all ingredients (except walnuts) into large bowl.
• Mix by hand using a wire whisk or wooden spoon just until the dry ingredients are combined. DO NOT OVERMIX.
• If using walnuts, mix with a teaspoon of flour and then fold into batter.
• Bake 350 degrees about 30 minutes or until a toothpick comes out clean.
• Cool on wire rack and frost with favorite frosting, if desired.

EVERYDAY CHOCOLATE CAKE

Steps:

• Preheat the oven to 325°F. Grease and lightly flour a 9 × 5 × 3-inch loaf pan. In a small bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended. Pour the batter into the prepared pan. Place on a baking sheet and bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Allow to cool completely before serving.

EVERYDAY COCOA CAKE

Steps:

• Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and dust with flour, knocking out excess.
• Whisk together flour, cocoa, baking soda, and salt.
• Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
• Add flour mixture and water alternately in batches, beginning and ending with flour and mixing just until combined.
• Pour batter into cake pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan 1 hour. Invert onto a rack, then turn right side up and dust with confectioners sugar.