Best Pantry Cake Recipes

PANTRY CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
• Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
• Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
• Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It'll be gone before you know it.

NIGELLA LAWSON PANTRY-SHELF CHOCOLATE-ORANGE CAKE

Steps:

• Oven@ 350.
• Melt the butter in a saucepan and then add the chocolate and stir until melted.
• Take off of the heat.
• Add the marmalade, sugar, and the eggs and combine.
• Gradually beat in the flour.
• Pour into a greased 8-inch springform pan.
• Bake for about 50 minutes or until a toothpick comes out clean when inserted.
• Cool in pan for 10 minutes before turning out.

CARROT CAKE (JAMIE OLIVER & ELANA'S PANTRY HYBRID) WITH ALMOND FLOUR

Steps:

• Preheat the oven to 180ºC/350ºF. Grease and line a 22cm-square cake tin, or a round equivalent with greaseproof paper, or put paper cups into muffin tray, or grease the muffin tray Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the flour and baking powder, and add the walnuts, spices and grated carrot and mix together well. Spoon it into the cupcake tray or pour into cake tray. Put into oven and let it bake slowly so that it has time to cook on the inside before it browns on the outside too soon. In my lame oven, it took about an hour to bake, so check on occasion with a toothpick to see how well done the center is. If it's not ready, the toothpick will come out with cake bits on it. As soon as the cake baked and golden on the outside, take it out and cover it. I put the the cupcakes into a box so they stay moist. If they get a little dry, you can always spoil yourself and reheat them in the micro or toaster and add real Grade A or B maple syrup. Yummmm!

VITA'S PANTRY POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan, bring the milk and butter to a boil.
• Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour.
• Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour.
• Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side.
• Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream.

PANTRY CAKE

Steps:

• Heat oven to 350*F. Grease a 10-12" spring form baking pan.
• In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended.
• Spread 1/2 the batter into the prepared pan.
• Combine the brown sugar, sugar, pecans and cinnamon; sprinkle over batter.
• Carefully spread remaining batter on top; bake for 38-40 minutes or until a toothpick tests done.
• Cool on a wire rack for 10 minutes.
• Meanwhile, combine icing ingredients, adding enough powdered sugar and/or milk to desired consistency; drizzle icing over the warm cake.