Best Spoon Cake Recipes

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

SPOON CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray.
• Sift together the flour and cornstarch. Whisk together the sour cream, oil, sugar and egg in a large bowl until smooth, which will take 1 to 2 minutes.
• In a small pitcher or separate bowl, whisk together the buttermilk, vanilla, baking soda and baking powder. Add to the bowl and mix to combine.
• Add the dry mixture to the wet ingredients in two batches, stirring until just combined and no lumps of flour remain.
• Pour the batter into the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Put to one side while you make the frosting.
• For the gooey chocolate frosting: Combine the milk, chocolate and butter in a saucepot over medium-low heat. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Pour the frosting over the still-warm cake and serve immediately, eating with spoons straight from the pan.

STRAWBERRY SPOON CAKE

Steps:

• Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
• Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
• Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
• Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
• Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.

HEIRLOOM CARROT SPOON CAKE

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray.
• Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• Serve warm.

HEIRLOOM CARROT SPOON CAKE (CROCK POT)

Steps:

• Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
• The paper towl absorbs the moisture and does not allow the water to drop onto the cake.

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter it's not much to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

EXTRA SPECIAL MANGO FLOAT (MANGO ICEBOX CAKE) - MANILA SPOON

Steps:

• In a mixer beat the cream on high speed until the volume increases and the mixturethickens about 3 minutes. Stop the mixer and gently stir in the condensed milk. Add the vanilla extract and mango puree and gently stir just until mixed in. Adding a small amount of Honey is optional. I added it because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it may not be necessary. Taste the cream and adjust the sweetness to your liking.
• Assemble the Graham Crackers on the bottom of a 9 x 13 glass baking dish (has to be freezer-safe). Fill in the gaps with smaller pieces.
• Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds.
• Repeat the process twice. For the third layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available. Sprinkle with the remaining sliced Almonds.
• The next step is very important. Whether you are serving it in a few hours or the next day - you need to chill it properly. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour - preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day then, after freezing it, just place it in the refrigerator overnight and take out and serve when needed. It should come out perfect and easy to slice and will not disintegrate.

CHOCOLATE SPOON CAKE WITH COGNAC CHERRIES

Steps:

• CHERRIES: Combine cherries, water, 1/3 C Cognac and sugar in heavy small saucepan. Bring to boil, stirring occasionally. Reduce heat to low and cook until most liquid has been absorbed, about 30 minutes. Cool. Add 1/2 C Cognac. Cover; chill overnight. FOR CAKE: Preheat to 300. Position rack in center of oven. Butter bottom and sides of 9-inch-diameter spnngfonn pan with 2 3/4-inch-high sides. Line sides with parchment paper strip. Sprinkle bottom with almonds. Melt chocolate, cool slightly. Using electric mixer, beat butter and 1/4 C sugar in large bowl until fluffy. Add yolks 1 at a time, beating well after each addition. Fold in melted chocolate, then cocoa.Beat egg whites in medium bowl until soft peaks form. Add 1/4 C sugar; beat until stiff but not dry. Fold whites into chocolate mixture in 2 additions, folding until just combined. Pour batter into pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool on rack (cake will fall to a height of about 2 inches). FOR CUSTARD: Preheat oven to 300F. Bring cream to boil in heavy small saucepan. Remove from heat. Add 5 oz chocolate; stir until smooth. Whisk in milk, yolk and vanilla. Drain cherries well, reserving liquid. Press enough cherries onto top of cake to cover completely. Wrap outside of pan with foil. Pour custard over cake, covering completely and allowing some custard to fill in space between sides of cake and pan. Press down on cherries to submerge. Using tip of knife, pierce any bubbles on surface. Bake until custard is barely set, about 30 minutes. Transfer cake to rack; Cool completely. Cut around sides of pan to loosen cake. If custard is not completely set, refrigerate cake 15 minutes. Release pan sides. Press chocolate shavings onto sides of cake. (Can be prepared 4 hours ahead. Cover and chill.) Serve cake with ice cream; drizzle ice cream with reserved cherry liquid.

MIXED BERRY SPOON CAKE

Steps:

• Make the filling: In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes.
• Meanwhile, make the batter: Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder, and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth.
• Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

SLOW COOKER LEMON SPOON CAKE

Steps:

• In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined. Don't over mix, some lumps are fine.
• Spray slow cooker with non-stick cooking spray
• Pour batter in slow cooker, and smooth the batter down evenly
• Cook on high for 1½ to 2 hours. Check after 1½ hours, press center of the cake with your fingers, should be firm.
• If you aren't ready for dessert when time is up, just set to warm.
• Mix Glaze ingredients in a small bowl with a spoon.
• Pour over lemon cake
• Scoop into bowls, and serve with vanilla ice cream

TRIPLE BERRY SPOON CAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease an 8-inch round or square cake pan or 2-quart baking dish with butter.
• Toss the berries, cornstarch and 1/4 cup of the brown sugar in a medium bowl until thoroughly combined. Let the mixture sit at room temperature, stirring every couple minutes, until the berries soften and release some of their juices, about 10 minutes.
• Meanwhile, whisk the butter, milk, vanilla, egg, lemon zest and remaining 1/2 cup brown sugar in a large bowl until smooth and combined. Whisk in the flour, baking powder and salt until just combined and a thick batter forms.
• Transfer to the prepared pan and smooth the top into an even layer. Spoon the berries and their juices over the top of the batter, then sprinkle with the turbinado sugar (more so along the edges of the pan and on the batter peeking through).
• Bake on the center rack until the edges are golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 5 minutes, then spoon into bowls and serve warm with a scoop of vanilla ice cream.

SLOW COOKER LEMON SPOON CAKE

Steps:

• 1. In a large bowl, add cake mix, lemon juice, water, melted butter, eggs, and lemon zest, mix with a spoon until combined.
• 2. Don't over mix, some lumps are fine.
• 3. Spray slow cooker with non-stick cooking spray. Pour batter in slow cooker, and smooth the batter down evenly.
• 4. Cook on high for 1 1/2 to 2 hours. Check after 1 1/2 hours, press center of the cake with your fingers, should be firm.
• 5. If you aren't ready for dessert when time is up, just set to warm.
• 6. Mix Glaze ingredients in a small bowl with a spoon. Pour over lemon cake.
• 7. Scoop into bowls, and serve with vanilla ice cream.

GOOEY CHOCOLATE SPOON CAKE

Steps:

• 1.Preheat the oven to 350 degrees F. In a medium bowl, combine the sugar, flour, 3 tablespoons of the cocoa powder, milk, melted butter and vanilla. Mix well and pour into a greased 8 x 8-inch baking dish. 2.In another bowl combine the brown sugar and remaining 3 tablespoons of cocoa powder. Sprinkle the mixture over the cake batter. Bake for 40 to 45 minutes. Allow to cool slightly, then spoon into serving dishes and serve warm alongside vanilla ice cream

APPLE SPOON CAKE & SAUCE ~ GRAM'S

Steps:

• 1. Preheat oven to 350 degree F.
• 2. In a bowl, chop up the apples some, add some cinnamon and brown sugar, stir well to combine.
• 3. Spread evenly into a 9 x 13 cake pan. Pic didn't turn out...LOL
• 4. Make cake: In another bowl, add cake mix, eggs, oil and water. Mix on low until combine, then turn mixer to medium and beat for another 2 minutes. Spread cake batter over apples, evenly.
• 5. Bake for 40 - 45 minutes or until pick comes out clean. The last 15 minutes of cake baking, make the sauce: Place flour, brown sugar, salt and nutmeg in a small saucepan. Slowly whisk in water. Add butter and stir as you bring to a boil. Turn down and simmer until thickening. Stir in walnuts and let cool a bit.
• 6. Once cake is finished and while still warm, spoon into serving bowls and top with the warm sauce.
• 7. Delish!

MIXED BERRY SPOON CAKE

Steps:

• In a bowl, toss the berries with the sugar and cornstarch and let stand for 10 minutes. Preheat the oven to 375°. In a medium bowl, whisk the flour with the sugar, lemon zest, baking powder and salt. In a small bowl, whisk the eggs with the milk and vanilla. Whisk the liquid into the dry ingredients until evenly moistened, then whisk in the melted butter until smooth. Spread the filling in a 9-by-13-inch baking dish. Spoon the batter on top, leaving small gaps. Bake in the center of the oven for 1 hour, until the fruit is bubbling and a toothpick inserted into the topping comes out clean. Let cool for 1 hour before serving.

MIXED BERRY SPOON CAKE

Steps:

• In large bowl, gently toss strawberries, blackberries and raspberries and candied ginger with sugar and cornstarch. Let stand for 10 minutes. Preheat oven to 375. In medium bowl whisk flour with sugar, lemon zest, baking powder and salt. In small bowl, whisk eggs with milk and vanilla. Whisk liquid into dry ingredients until evenly moistened, then whisk in melted butter until smooth. Spread filling in 13 x 9 inch baking dish. Spoon batter on top, leaving small gaps. Bake in center of oven for 1 hour until fruit is bubbling and toothpick inserted into topping comes out clean. Let cake cool for 1 hour before serving. The spoon cake can be made ahead and kept at room temperature for up to 6 hours. You can also make the cake with other seasonal fillings, such as replacing the berries with 4 pounds of stone fruit (peaches, nectarines and apricots), cut into large wedges; 4 pound of plums, cut into 1 inch cubes; or 6 pints of blueberries plus 2 T. of fresh lemon juice. Serves 8 to 10 Food and Wine