Best Soft Cake Recipes

ICED SUGAR COOKIES (CAKE-LIKE COOKIES, SOFT ICING)

Steps:

• Preheat oven to 350 degrees.
• For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
• Combine dry ingredients.
• Add dry ingredients and milk into the creamed mixture in two batches.
• Refrigerate dough for up to an hour.
• Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.).
• Bake for 10-12 minutes. The tops of the cookies shouldn't be browned.
• For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.

SOFT WACKY CAKE

Steps:

• CAKE;.
• Preheat oven to 350.
• Sift all dry ingredients into a large bowl.
• Make 3 holes in mixture.
• Place Vanilla in one hole, Vinegar in another, and Melted Shortening/Oil in another.
• Pour 2 Cups Cold Water over all and beat thoroughly
• Bake in long 9x13 pan for 30-40 minutes
• FROSTING;.
• Beat all ingredients in large bowl for 15 minutes, spread over cooled cake.

SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES (CAKE MIX)

Steps:

• PREHEAT oven to 375*F.
• Place all ingredients except sugar in large bowl. Beat with electric mixer on low speed 2 minutes Beat on medium speed an additional 2 minutes or until well blended.
• SHAPE into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
• BAKE 8 minute or until edges of cookies are set. Cool 2 minute on baking sheets. Remove to wire racks; cool completely.

BLOTKAKE - NORWEGIAN SOFT CAKE

Steps:

• With an electric mixer, beat the eggs until frothy. Continue to beat while adding the water, the vanilla, and gradually, the sugar.
• In a separate bowl, mix together the flour, baking powder and salt. Then, sift into the egg mixture.
• Grease two 9 inch cake pans, then pour batter into the pans. Bake at 350F for 35 minutes or until a toothpick comes out clean.
• When cool, invert both layers so that the bottoms become the tops. Wet both layers with raspberry, strawberry, or pineapple juice.
• Spread the bottom layer generously with whipped cream and slices of the same fruit as the juice. Add the top layer, spread it with the remaining whipped cream and decorate with the same fruit.

SOFT CHOCOLATE FROSTING FOR BLACK MAGIC CAKE

Steps:

• 1. Melt chocolate in saucepan over hot water. Beat egg yolks in heavy saucepan until very thick. Add Sugar and beat smoothly together.
• 2. Add milk, instant coffee and butter, stirring well. cook over very low to med.low heat, stirring constantly until it comes to a boil. Cook for 1 minute only after it reaches the boiling point.
• 3. Remove from heat, stir in chocolate, add salt and vanilla. Beat until it reaches a good spreading concistency. It will spread nicely.
• 4. Makes enough to use between two layers and to frost the top and sides of cake. Note: this frosting has glossy appearance and stays soft.

CRAB CAKE WITH A SOFT-BOILED EGG INSIDE

Steps:

• For the pickled beets: In a medium saucepot, bring the sugar, vinegar, fennel seeds and 1 cup water to a boil. Place the sliced beets in a heatproof bowl. Pour the boiling liquid over the beets and let sit for 20 minutes.
• For the crab cakes: Put the crabmeat, mayonnaise, panko, mustard, seafood seasoning, red and yellow bell peppers, scallions, Scotch bonnet peppers, thyme and egg in a large bowl and lightly toss until combined. Set aside.
• For the soft-boiled eggs: Bring 8 cups water to a rolling boil and add the salt; prepare an ice water bath. Place the eggs into the boiling water and cook for 5 minutes; immediately transfer the eggs to the ice bath to halt the cooking. When cool enough to handle, peel and set aside.
• For the breading and frying: Heat the oil in a heavy bottomed saucepan or deep-fryer until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• Whisk together the milk and eggs in a shallow bowl. Put the panko and cornstarch in separate shallow bowls. Mold one-sixth of the crab cake mixture around a soft-boiled egg to form a ball. Then roll the coated egg in cornstarch, followed by the egg mixture, followed by the panko. Repeat with the remaining crab and eggs.
• Carefully lower each coated egg into the oil and cook until golden brown and crisp, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
• Dress each plate with some parsley, kale and pickled beets. Put a crab cake-covered egg on top and drizzle with olive oil.

MY AMAZINGLY SOFT & MOIST CHOCOLATE SPONGE CAKE

Steps:

• Preheat your oven to 180c & grease a 10" round springform cake tin.
• Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
• In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
• Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
• Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
• Finally, mix in the water little by little.
• Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
• As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
• Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
• Once the cake has cooled, give it a generous dusting of confectioners sugar.

MY MOM'S OTHER SOFT APPLE CAKE (IN A TUBE PAN)

Steps:

• Mix together first 3 ingredients. Set aside.
• Beat together the sugar, oil and eggs until smooth.
• Mix together the dry ingredients in another bowl, and add to egg mixture, alternating with the orange juice and vanilla. Beat until smooth.
• In a greased tube or bundt pan, pour a little less than half the batter. Top with the apples, and cover with the rest of the batter.
• Bake at 350F for 75 minutes.

SOFT CHOCOLATE CAKE WITH ORANGE CREME ANGLAISE

Steps:

• Make the creme anglaise: Bring milk, sugar, orange zest, and a pinch of salt to a simmer in a medium saucepan. Stir, and remove from heat. Cover, and let stand 1 hour.
• Reheat milk mixture and whisk into egg yolks in a bowl; return to pan. Cook over medium-high heat, stirring, until just before mixture begins to simmer, about 2 minutes. Reduce heat to medium; cook, stirring, until mixture is thick and coats the back of a wooden spoon, about 4 minutes. Pour mixture through a fine sieve into a bowl; refrigerate until chilled, about 2 hours or up to 3 days.
• Make the cake: Preheat oven to 400 degrees. Coat a 6-cup baking or gratin dish with cooking spray. In a heatproof bowl set over (not in) a saucepan filled with 2 inches simmering water, melt butter and chocolate with 1/2 teaspoon salt, whisking to combine.
• Beat eggs, egg yolks, and sugar with a mixer on medium speed until light, frothy, and thick, 6 to 8 minutes. Add chocolate mixture, beating to combine. Add flour, beating to combine.
• Transfer batter to dish; bake until set around edge but still soft in center, 10 to 12 minutes. Let cool for 3 minutes. Serve warm with creme anglaise.

GREAT-GREAT GRANDMA NEFF'S SOFT MOLASSES CAKE

Steps:

• Mix all dry ingredients except the baking soda.
• Dissolve the baking soda in the boiling water.
• Add the baking soda mixture, beaten eggs, melted butter and the molasses to the dry mixture.
• Mix well.
• Batter will be thin.
• Bake at 350 degrees for about 45 minutes, checking the cake at 40 minutes with a toothpick (center comes out clean).
• Serve warm.
• May dust with some powdered sugar.

SOFT CINNAMON APPLE CAKE

Steps:

• In a big bowl combine all of the dry ingredients.
• In a separate bowl combine milk, oil and egg. Add to the dry ingredients and stir until just combined (do not overmix!).
• Place one layer of sliced apples in a bundt-cake pan. Add remaining apple slices to the dough and stir to combine.
• Pour into pan.
• Bake in the preheated oven at 190°C/375°F for 35-40 minutes or until tester comes out clean. If the cake gets too dark on top, cover with a sheet of baking paper.
• Serve warm or cold. I like it plain, but some ice-cream, cream or custard would be lovely, too. :).

GRAND MARNIER SOFT-CENTERED CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F.
• Cream the butter and the sugar together.
• Add the melted chocolate and gently fold in the eggs being careful not to over mix.
• Add the flour, orange zest, and Grand Marnier.
• Pour the batter into individual moulds or ramekins and insert a square of chocolate into the middle of each cake.
• Bake for 12 minutes.
• Unmould the cakes onto plates and decorate with a spoonful of whipped cream and sprinkle with cinnamon.

SOFT BIRTHDAY CAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.
• Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.
• Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.
• Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed.
• Spread frosting over cookies using a knife. Cover with more sprinkles.

MY MOM'S SOFT APPLE CAKE

Steps:

• Peel and slice apples.
• Toss with lemon juice so they don't turn brown.
• Beat eggs and sugar; add oil and beat till smooth.
• Add dry ingredients and mix well.
• Spray a 9" x 13" pan, and pour in 1/2 the batter.
• Top with apples and cinnamon.
• Pour remaining batter on top; spread it with a fork.
• Bake at 350-375F for 45 minutes, till light brown on top.

3 ING CAKE MIX SOFT SUGAR COOKIES

Steps:

• 1. Heat oven to 350 degrees. Melt butter in the microwave on high just until melted. Add to the cake mix and vanilla in a large bowl. Mix with a wooden spoon.
• 2. Drop by large Tablespoonfuls onto a baking sheet. Bake 10-12 minutes.

GRANDMOTHER'S SOFT GINGERBREAD CAKE

Steps:

• Preheat the oven to 350°F. Butter and lightly flour a 9-inch-round springform baking pan.
• In a bowl, whisk together the flour, soda, salt, cloves, ginger, and cinnamon.
• In a mixing bowl with electric beaters or by hand with a whisk, beat together the sugar, molasses, oil, and eggs until well blended and smooth, 1 to 2 minutes. Add the dry ingredients and mix just until blended, scraping the bowl once or twice. Add the boiling water and beat just until smooth. Don't overmix or the cake will be tough. The batter will be thin.
• Pour the batter into the prepared pan and place on a baking sheet to catch any drips. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool on a rack for at least 15 minutes before removing the pan sides.
• For the whipped cream In a mixing bowl with electric beaters or by hand with a whisk, whip together the cream, sugar, and vanilla to soft peaks.
• To serve, cut the cake into 12 to 16 wedges. Transfer to dessert plates and put a dollop of whipped cream and a few sprinkles of nutmeg on top.

SOFT CAKE

Steps:

• Pre heat oven to 180c
• Mix together sugar and butter all in a bowl (i warmed up butter to make more softer ) till mix is light
• Add the eggs one at a time while mixing till light and fluffy
• Sifted the flour and baking powder into the mix then mix all together then add the syrup keep mixing
• Put in cake tin and place in the oven for 30 mins or till the knife is clean when u stab the cake
• When done take out leave to cool

GHIRARDELLI SOFT CENTER CHOCOLATE CAKE

Steps:

• - Melt butter & chocolate in double boiler. - Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. - Fold melted chocolate & butter into egg mixture. - Fold in flour until just combined. - Butter and sugar 4 6-oz ramekins, then spoon mixture into ramekins. - Bake at 450 degrees for about 9-10 minutes. The center will be quite soft but the top and sides will be set. - Let sit out of the oven for about 5 minutes, then unmold onto a plate. - Serve with a few raspberries and a dollop of whipped cream.

GHIRARDELLI SOFT-CENTER CHOCOLATE CAKE

Steps:

• Preheat oven to 450. Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar and vanilla in mixer for about 10 minutes on high speed. Fold melted chocolate and butter into egg mixture. Fold in flour until just combined. Butter and sugar 4 6-oz ramekins, then spoon mixture into ramekins. Bake for 9-10 minutes. The center will be soft but the sides and top will be set. Let sit out of the oven for about 5 minutes, then unmold onto plate.

SOFT AS SILK ITALIAN CREAM CAKE

Steps:

• Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
• Add egg yolks, beat well.
• Sift in flour and soda; mix well.
• Add buttermilk and 1 tsp vanilla; mix well.
• Fold in egg whites, coconut and 1 cup pecans.
• Pour into 3 greased and floured 8" round cake pans.
• Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
• Remove to wire rack to cool.
• Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
• Stir in 1 tsp vanilla and 1 cup pecans.
• Spread between layers and over top and sides of cake.