Cake Recipes

Cake Pic

Cake & Ice Cream Cake

  • 1 (10 inch) angel food cake
  • 1/2 gallon strawberry ice cream

DIRECTIONS:

  1. Take ice cream out of freezer to soften. It should be easy to spread and not melted.
  2. Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
  3. Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

Carrot Cake

  • 4 cups grated carrots
  • 2 cups milk
  • 1 cup white sugar
  • 1 tablespoon butter
  • 1/2 cup cashew halves
  • 1/2 cup raisins
  • 1 pinch ground cardamom (optional)

DIRECTIONS:

  1. In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
  2. Melt butter in a skillet over medium heat. Stir in cashews and raisins, and sauté until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Note:

Some people puree the carrots, but grated carrots give a nice texture to them.

Chocolate Mousse Cake

  • 9 ounces bittersweet chocolate, chopped
  • 3/4 cup miniature marshmallows
  • 4 eggs, separated
  • 1/2 pint heavy cream
  • 1 dash peppermint extract

DIRECTIONS:

  1. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
  2. Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.

Old Fashioned Fudge Cake

  • 1 cup water
  • 1 cup unsalted butter
  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
  2. Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
  3. Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Pumpkin Cake

  • 1 1/2 cups vegetable oil
  • 2 cups white sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups solid pack pumpkin puree
  • 1/2 cup chopped walnuts

DIRECTIONS:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.
  2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.
  3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Cinnamon Swirl Bundt Coffee Cake

  • 1 cup sour cream
  • 3/4 cup butter
  • 1 1/2 cups white sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 tablespoon ground cinnamon
  • 1/4 cup white sugar

DIRECTIONS:

  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease one 10 inch Bundt pan.
  2. Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla and the chopped nuts.
  3. Mix the remaining 1/4 cup of white sugar with the cinnamon.
  4. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
  5. Bake at 400 degrees F (205 degrees C) for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes.

Million Dollar Cake

  • 1 (18.5 ounce) package yellow cake mix
  • 8 ounces cream cheese
  • 1 1/2 cups confectioners' sugar
  • 1 (20 ounce) can crushed pineapple with juice
  • 2 (8 ounce) cans mandarin oranges, drained
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

  1. Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool then split each layer in half so as to have 4 layers.
  2. Whip cream cheese until soft, add the confectioners' sugar and thoroughly mix. Stir in the pineapple (juice also) and the drained mandarin oranges (Reserve about 5 mandarin orange slices to decorate the top of cake.), breaking up the oranges with back of a spoon. Stir in the dry pudding mix. Mix well until you feel the pudding mix has been dissolved. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one. Again spread with frosting. Repeat until all layers are used spreading last bit of frosting on top and sides of cake. Keep refrigerated. It is best if refrigerated overnight before serving.

Lemon Cheese Cake

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 6 egg yolks
  • 1 1/2 cups white sugar
  • 1 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup fresh lemon juice
  • 4 tablespoons grated lemon zest

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake layer pans.
  2. Combine the cake mix, instant vanilla pudding, milk, vegetable oil and the 3 whole eggs. Mix until blended. Pour batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Set aside cakes to cool.
  4. To Make Lemon Cheese Filling: In the top half of a double boiler combine the egg yolks, white sugar, butter or margarine, flour, grated lemon rind and lemon juice. Cook stirring constantly over medium heat until mixture is thick enough to spread. Let cool before spreading between cooled cake layers.

Lemon Layer Cake

  • 1 (18.25 ounce) package white cake mix
  • 1 1/4 cups white sugar
  • 5 tablespoons cornstarch
  • 3 egg yolks
  • 2 tablespoons grated lemon zest
  • 3 lemons, juiced
  • 2 cups boiling water
  • 3 tablespoons butter
  •  
  • Frosting Recipes is below

DIRECTIONS:

  1. Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
  2. For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
  3. Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers.

Lemon Layer Cake Frosting

  • 2 egg whites
  • 1 1/2 cups white sugar
  • 1/3 cup cold water
  • 1 1/2 teaspoons light corn syrup
  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Put egg whites, sugar, water and syrup in top of double boiler. Beat until mixed well. Place over rapidly boiling water. Beat constantly with electric beater while it cooks for 7 minutes or until it will stand in peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and frosts 2 layer cake, 8 or 9 inch.

Pound Cake

  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups white sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups milk
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Sour Cream Bundt Cake

  • 1 (18.25 ounce) package yellow cake mix
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/8 cup confectioners' sugar for dusting

DIRECTIONS:

  1. Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a Bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Coconut Rave Review Cake

(Nanny's All-Time Favorite)

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 1/3 cups water
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 1 cup chopped walnuts
  • 4 tablespoons butter
  • 2 cups flaked coconut
  • 2 teaspoons milk
  • 3 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
  2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
  4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
  5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
  6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Cream Tea Cakes

  • 1 cup margarine
  • 3/4 cup white sugar
  • 1 1/4 cups all-purpose flour
  • 2/3 (3 ounce) package instant vanilla pudding mix
  • 1 egg
  • 1 pinch salt

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium-sized mixing bowl, beat margarine and sugar until very soft. Add beaten egg, instant vanilla pudding mix, flour, and salt. Knead well on a floured surface.
  3. Roll out and cut with a plain biscuit cutter. Bake for 10 minutes or until pale brown.

Honey Butter Cake

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 teaspoons ground cinnamon
  • 1 cup white sugar

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
  3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

German Sweet Chocolate Cake

  • 4 (1 ounce) squares German sweet chocolate, chopped
  • 2/3 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  •  
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 3 egg yolks, lightly beaten
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round pans. Sift together the flour, baking powder, baking soda and salt. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in melted chocolate and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely. When cool, frost between layers and on top of cake.
  4. To make the Frosting: In a large saucepan, combine evaporated milk, 1 cup sugar, egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Pudding Cake

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 3/4 cup vegetable oil
  • 3/4 cup cream sherry
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon poppy seeds

DIRECTIONS:

  1. Preheat oven to 350 degrees (175 degrees C). Lightly grease and flour one 10 inch tube or bundt pan.
  2. Mix together the yellow cake mix, vanilla pudding, vegetable oil, cream sherry, eggs, vanilla extract, almond extract, and poppy seeds, beat at medium speed with an electric mixer for approximately 7 minutes. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.
  4. Variations: Poppy seeds may not work with these variations: 1) chocolate cake mix with chocolate pudding, 2) white cake mix with pistachio pudding and a dash of green food coloring (nice for St. Patrick's Day or Christmas), 3) yellow cake mix with lemon pudding, and 4) 3/4 cup oil and 3/4 cup beer (not everyone's first choice!)

Caramel Cake

  • 1 3/4 cups white sugar
  • 1/3 cup hot water
  • 3 cups sifted cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup milk

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 9 inch pans with parchment paper. Sift flour, baking powder, and salt together 3 times. Set aside.
  2. Make caramel syrup. In a heavy skillet, heat 1/2 cup of the sugar, stirring constantly as sugar melts. Continue to cook and stir until melted sugar becomes dark brown. remove from heat. Add hot water very slowly and stir until dissolved. Set aside to cool.
  3. In a large bowl, cream shortening with remaining 1 1/4 cups sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each. Add vanilla and 3 tablespoons of the caramel syrup. Add flour mixture and milk alternately and beat until smooth.
  4. Pour batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.

Key Lime Cake

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 3/4 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 5 tablespoons key lime juice
  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons key lime juice

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch Bundt pan.
  2. In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
  4. To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Lemon Pound Cake

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • 4 eggs
  • 1 cup water
  • 1/3 cup vegetable oil

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
  2. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

Chocolate Chocolate Chip Cake

  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup hot water
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
  3. Bake for 1 hour. Allow to cool.

Old Fashioned Cinnamon Nut Cake

  • 1 cup sour cream
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup butter, melted
  • 3 eggs
  • 4 1/2 cups all-purpose flour
  • 1/2 cup butter, melted
  • 1 cup chopped walnuts
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon

DIRECTIONS:

  1. In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.
  2. Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
  3. Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.
  4. Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

Tunnel Fudge Cake

  • 1 3/4 cups margarine, softened
  • 1 3/4 cups white sugar
  • 6 eggs
  • 2 cups confectioners' sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups chopped walnuts
  •  
  • 3/4 cup confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk

DIRECTIONS:

  1. Preheat