Devil’s Food Cake /Cupcakes

Tags

Baked Foods, cakes, cupcakes

Devil’s Food Cake is a moist and rich chocolate cake. The cake is usually paired with rich chocolate frosting. This cake in invented in USA in the early 20th Century with the recipe in print as early as 1905.

Preparation Time : 15 minutes

Bake Time : 35 minutes for a 9″ cake and 22 minutes for cupcakes

Makes : 2 – 9″ round cakes (or) 30 cupcakes

Ingredients:

Unsalted butter : 3/4 cup or 1 1/2 sticks at room temperature

Sugar : 2 1/4 cups

Cocoa Powder : 3/4 cup

Vanilla extract : 2 teaspoons

Eggs : 3 large at room temperature

All purpose flour : 2 cups

Baking Soda : 1 1/2 teaspoons

Baking Powder : 3/4 teaspoon

Salt : 3/4 teaspoon

Water : 1 1/4 cups

Milk : 1/4 cup

Instructions:

Pre heat the oven to 350 degrees F.

Grease the cake pans and line the bottom with parchment paper. If making cup cakes, place the liners in the muffin tin.

In a medium sized bowl, cream butter. Add sugar and cream until light and fluffy.

Add the cocoa powder, vanilla and beat well to combine.

Add one egg at a time and beat for 1 minute each time.

Add All purpose flour, baking soda, baking powder, salt and mix well.

In a bowl, add water and milk. Either stovetop or in a microwave, bring them to a boil.

Add the boiling water, milk mixture to the batter and blend to just combine.

Pour the batter in the cake pan and bake for 35 minutes. If you are making cupcakes, bake for 22 minutes.

Turn off the oven when a toothpick inserted in the middle of the cake comes out clean and let the cake/cupcakes cool completely before icing the cake/cupcakes.

Pistachio Cake

Tags

Baked Foods, cakes

This Pistachio Cake is full of bursting flavours from nutty pistachios, almonds, cardamom and orange zest. I saw a post on Almond cake and thought let me try a Pistachio cake as that’s one nut no one in the house eats. I have to always make something and hide them.

The cake is so fluffy with a beautiful colour. My husband who is not a big fan of cakes loved this one and asked me to bake a second one within few days. The sweetness is mild compared to the other cakes.

Preparation Time : 10 minutes

Bake Time : 35 minutes

Serves : 6-8

Ingredients:

Butter : 1/2 cup / 1 stick

Sugar : 1 cup

Eggs : 3 large

Almond extract : 1/2 teaspoon

Orange zest : 1 orange

All purpose flour : 1 1/4 cup

Baking powder : 1 1/2 teaspoons

Salt : A pinch

Pistachios : 1/2 cup ground coarsely

Almonds : 6 ground coarsely

Green cardamom : 6 pods seeds powdered

Warm milk : 1/2 cup

Slivered Pistachios for garnish

Instructions:

Pre heat the oven to 350 degrees F / 180 degrees C.

Grease a 8″ pan on the sides and line it with a parchment paper.

Cream sugar and butter and beat till it light and fluffy.

Add one egg at a time and beat well. Add almond extract, orange zest and beat to combine.

Add all the dry ingredients in batches along with milk and beat well to combine.

Pour the batter into the prepared pan, garnish with slivered pistachios and bake for 35 minutes or until a toothpick comes out clean when inserted in the middle.

Let the cake cool for 15 minutes before slicing and serving.

Microwave Choco lava Cake

Tags

cakes, eggless

This Microwave Choco Lava Cake takes less than 5 minutes to make. It’s perfect for a quick snack or dessert.

Preparation Time : 2 minutes

Cook Time : 70 seconds

Serves : 1

Ingredients:

All Purpose flour : 1/4 cup

Baking Powder : 1 teaspoon

Cocoa powder : 2 tablespoons

Sugar : 2 tablespoons

Salt : A pinch

Oil : 2 tablespoons

Milk : 2 tablespoons

Chocolate truffle : 1

Instructions:

Take a microwave safe cup or bowl, add all the dry ingredients and mix well. Add oil, milk and mix well to combine. Place the truffle in the middle and microwave it for 70 seconds.

Serve hot with some ice cream.

Chocolate Banana Cake

Tags

Baked Foods, cakes

Whenever I have overripe bananas, first thing that comes to my mind is to bake a Banana Nut Bread as it’s perfect for breakfast and kids love it. Very few times I bake a cake even though the process is pretty simple.

This Chocolate Banana Cake has been my goto for a long time now. I got this recipe from Joy of baking book. That’s one of the books I absolutely love.

Preparation Time : 10 minutes

Bake Time : 37 minutes

Makes : 13X9 cake pan

Ingredients:

All purpose flour : 1 3/4 cups

Unsweetened cocoa powder : 3/4 cup

Baking powder: 1 1/2 teaspoons

Baking Soda : 1 1/2 teaspoons

Salt : 1/2 teaspoon

Granulated sugar : 1 3/4 cups

Ripe bananas : 1 cup mashed (2-3 depending on the size of the banana)

Eggs : 2 at room temperature

Coffee : 1 cup at room temperature

Milk : 1/2 cup at room temperature

Canola or Vegetable oil : 1/2 cup

Vanilla Extract : 1 teaspoon

Method:

Preheat the oven to 350 degrees F.

In a bowl, mash the bananas. Add beaten egg and mix well.

In a large bowl, add all the dry ingredients, mix well.

Add the banana mixture, coffee, milk, oil, vanilla and whisk until combined. The batter is thin but that’s perfect.

Grease a 13×9 cake pan, dust with some flour and pour the batter. Bake for 37 minutes until a toothpick comes out clean when inserted in the middle.

Let it cool for 20-30 minutes before slicing and serving.

Mango Marble Cake

Tags

Baked Foods, cakes, eggless

This Mango Marble cake has the goodness of both mango and chocolate. I made muffins with this combination several years ago but didn’t bake with mango in the last few years even though I have an abundance of fresh mangoes every season.

I was walking with a couple of friends and one of the friends mentioned that she wanted to taste the Mango Chocolate combo.

I looked out for recipes and found a Mango Chocolate Marble Cake recipe on posted by friend Usha on Myspicykitchen. I made few modifications to suit my kids tastebuds and the cake turned out delicious.

Preparation Time: 15 Minutes

Baking Time : 55 minutes

Makes : 8 1/2″ loaf

Ingredients:

Butter : 5 tablespoons softened

Mango pulp : 1 cup (I used fresh pulp)

Vanilla extract : 1 teaspoon

Milk : 1/4 cup

Buttermilk : 1/4 cup

All Purpose Flour : 2 cups

Baking Powder : 1 1/2 teaspoons

Baking Soda : 1/2 teaspoon

Salt : 1/4 teaspoon

Sugar : 1 1/4 cup

Unsweetened Cocoa Powder : 1/4 cup

Warm water : 4 tablespoons

Instructions:

Pre heat oven to 350 degrees F.

In a large mixing bowl, add butter, sugar and mix well. Add mango pulp, yogurt, buttermilk, vanilla and mix well.

Add all purpose flour, baking powder, baking soda, salt in another bowl and whisk.

Add the dry ingredients mixture to the wet ingredients slowly and whisk to combine.

Transfer half of the batter to another bowl.

Take cocoa powder in a small bowl and add warm water. Stir well to combine.

Mix this cocoa paste to one of the batter bowls and mix well to combine.

Line a loaf pan with parchment paper.

Add a layer of mango batter then a layer of chocolate batter. Repeat this 3 times. Take a knife and draw 3 lines to make the swirls.

Bake the cake for 55-57 minutes or until a toothpick comes out clean when inserted in the middle of the cake.

Let it cool for 30 minutes before taking the cake and slicing it.

 

 

Mango Cake (Eggless)

Tags

Baked Foods, cakes, eggless

Mangoes are in season and my house is like a mango heaven right now with lots of mangoes I got from my farm. Eating fresh fruit isn’t just enough for kids so made this mango cake.

It’s a simple recipe yet tastes delicious. My little one finished half of the cake for breakfast. Happy kiddo, happy me.

I used pulp from Suvarnarekha variety but Alphonso will give the same result. I used cake flour as it’s light compared to the maida. You can easily make cake flour at home, take 1 1/2 cups Maida/All purpose flour, remove 3 tablespoons, add 3 tablespoons of corn starch and mix.

Preparation Time : 15 minutes

Bake Time : 30 minutes

Makes : 8″ cake

Ingredients:

Mango Pulp : 1/2 cup

Milk : 1/2 cup

Sugar : 1 cup

Melted Butter : 2 tablespoons

Vanilla Extract : 1 teaspoon

Cake Flour : 1 1/2 cups

Baking Powder : 1 1/2 teaspoons

Baking Soda : 1/4 teaspoon

Salt : 1/4 teaspoon

For Glaze :

Mango Pulp : 1/2 cup

Sugar : 3 tablespoons

Water : 3 tablespoons

Instructions:

Pre heat the oven to 375 degrees F.

In a medium sized bowl, add milk, mango pulp, melted butter, vanilla extract and whisk to combine.

Add the dry ingredients and fold in gently to combine without over mixing.

Grease a 8″ round cake pan, pour the batter and bake for 30 minutes or until the toothpick comes out clean from the middle of the cake.

In the meanwhile, add the ingredients listed under for glaze into a small sauce pan and cook for 5-6 minutes on medium flame.

Let the cake cool before pouring the glaze on the cake.

You can store any left over cake in a airtight container for 3-4 days at room temperature.

 

 

Coffee Cake

Tags

Baked Foods, Blogging Marathon, cakes

Coffee cake is a breakfast or snack time cake that has no coffee added to it. It goes well with some hot coffee or tea. This is a pretty simple recipe which hardly takes 15 minutes to prep. The cake is really fluffy and will melt in your mouth. It sure will be a crowd pleaser.

You can prepare batter the night before and refrigerate it and bake it in the morning for breakfast too. I tried baking immediately and after resting the batter overnight and both turned out delicious.

Sending this recipe over to our annual baking event bake-a-thon 2019.

Preparation Time : 15 minutes

Bake Time: 35 minutes

Makes : 13×9 cake

Ingredients:

Unsalted butter : 3/4 cup softened

Sugar : 1 cup

Eggs : 2 large at room temperature

All purpose flour : 2 cups

Baking soda : 1 teaspoon

Ground nutmeg : 3/4 teaspoon

Salt : 1/2 teaspoon

Sour cream : 1 cup (can substitute with 1 cup yogurt + 3/4 teaspoon of baking soda)

Brown sugar : 1/2 cup

Ground Cinnamon : 1 teaspoon

Method:

Preheat the oven to 350 degrees F.

In a medium size bowl, add butter, sugar and cream them till light and fluffy.

Add one egg at a time and beat till combined.

Add all purpose flour, baking soda, ground nutmeg, salt, sour cream and beat to combine.

Grease and flour a 13×9 pan and pour the batter into the pan. Sprinkle the brown sugar and ground cinnamon. Bake for 35 minutes or until a toothpick inserted in the middle comes out Clean.

Cool for 10 minutes before slicing and serve with some hot coffee or tea.

 

 

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Buttermilk red velvet cake

Tags

Baked Foods, cakes

Adding Buttermilk in this red velvet cake makes the cake really light and fluffy. I made red velvet cakes using different recipes but this one is definitely the winner. Kids and their friends loved it too.

Made this cake for my son and his friends to munch on during exam time. Sending this recipe to our Bake-A-Thon 2019.

Preparation Time : 10 minutes

Bake Time : 30 minutes

Makes : 13×9 cake

Recipe source: Joy of cooking

Ingredients:

Cake Flour : 2 1/3 cups

(All purpose flour 2 cups + 1 tablespoon and Corn Starch 4 tablespoons)

Baking Powder :  1 1/2 teaspoons

Baking soda : 1/2

Salt : 1/4 teaspoon

Unsalted butter : 3/4 cup

Sugar : 1 1/3 cup

Eggs : 3 large

Vanilla: 1 teaspoon

Buttermilk : 1 cup

Unsweetened cocoa powder : 1 tablespoon

Red food colouring : 2 tablespoons

Method:

Preheat the oven to 350 degrees F.

Whisk together cake flour, baking powder, baking soda and salt in a medium sized bowl and keep aside.

In a large bowl, beat the butter till creamy. Add sugar and beat till light and fluffy. It takes about 5 minutes.

Add one egg at a time and beat till blended. Add vanilla and and beat.

Add the dry ingredient mixture in 3 parts beating on low speed.

Add 1/2 of the buttermilk, cocoa powder and red food colour and beat until blended. Add rest of the buttermilk and blend well.

Grease a 13×9 cake pan and pour the batter in, place it in the oven and bake for 30 minutes or until a toothpick comes out clean from the middle of the cake.

Take it out of the oven, let it cool before cutting the cake.

 

 

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Nutella Chocolate cake

Tags

Baked Foods, cakes, desserts

Chocolate cake is a kids favourite and adding Nutella to it makes it delicious. This Nutella chocolate cake is super rich, moist and fudgy where as the frosting is thick and creamy.

I made this cake for my son’s birthday as he is a chocoholic. He loved this Nutella Chocolate cake compared to the other chocolate cakes. My little one is just in love with the cake and the icing.

It’s a fairly easy recipe but make sure to use good quality baking chocolate. Make sure eggs and butter are at room temperature. I added instant espresso powder and it does add a lot of flavour to the cake.

Sending this recipe to our Bake-a-thon 2019.

Preparation Time: 30 minutes

Bake Time : 45 minutes

Makes : 2 (8 inch round cakes) or 1 (10 inch round cake and 12 cup cakes)

Ingredients:

For Cake:

Light Brown Sugar : 2 1/2 cups

Baking chocolate: 2/3 cups chopped

Unsalted butter : 2 sticks/ 1 cup softened

Unsweetened cocoa powder : 1/3 cup

Nutella: 1/2 cup

Instant expresso powder : 2 teaspoons

Baking soda : 1 teaspoon

Water : 2 cups

Eggs : 4 large at room temperature

All purpose flour : 3 cups

Salt : 1/4 teaspoon

For Buttercream:

Unsalted butter : 4 sticks/2 cups softened

Powdered sugar : 4 cups sifted

Un sweetened cocoa powder : 1 cup sifted

Nutella : 1 cup

Salt : 1/2 teaspoon

Method:

For Cake:

In a large saucepan, stir together sugar, chocolate, butter, cocoa powder, Nutella, expresso powder, baking soda and water.

Keep it On medium heat for 3 minutes until sugar dissolves. Increase the heat to high and bring the mixture to a boil. Stir well and remove it from heat.

Pour the mixture into a large heatproof bowl and keep aside for 20-25 minutes to cool.

Preheat the oven to 350 degrees Fahrenheit.

Once the mixture is cool, stir in the eggs one at a time. Stir in the flour and salt without over mixing.

Grease the baking pans and bake the cake for 40-45 minutes. if making cup cakes, bake for 20 minutes or until a toothpick comes out clean.

Let it cool before icing.

For Buttercream:

In a medium bowl, blend sugar and butter together on low speed until well blended and on high speed for 3 minutes.

Add the cocoa powder, Nutella, salt and blend well.

 

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