10 Easy Cake Recipes With Few Ingredients

Banana loaf

Ingredients

125 g butter

3/4 cup caster sugar

1 tsp vanilla essence

1 egg

2 banana mashed ripe

1 1/2 cup self-raising flour

1/4 cup milk

Method

Melt the butter, sugar and vanilla in a medium sized saucepan.

Remove from heat.

Add mashed bananas and stir through until just blended.

Add egg and mix in well. Stir in flour, add milk and mix lightly.

Bake at 170C for approximately 40 minutes.

Vanilla Cake

2 2/3 cups all-purpose flour, (355 g)

4 tsp baking powder , (16 g)

1 tsp salt, (6 g)

3/4 cup unsalted butter, at room temperature (170 g)

1 2/3 cups granulated sugar , (335 g)

2 eggs

1 tsp vanilla , (12 g)

1 1/2 cups milk , (375 g)

Method

Heat the oven to 180 degrees. Lightly coat a 20 cm cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.
Add the vanilla and milk, and beat on medium-high, just until blended. Do not over beat.

Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
Un-mold and cool completely. Ice with butter cream

Chocolate banana cream cake

1 slice equals 490 calories, 20 g fat (10 g saturated fat), 62 mg cholesterol, 459 mg sodium, 74 g carbohydrate, 2 g fiber, 4 g protein.

1/2 cup butter, softened

1-1/4 cups sugar

2 eggs, separated

1-1/2 cups mashed ripe bananas (about 3 medium)

1/4 cup sour cream

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

Method

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well.

2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased and floured 9-in. round baking pans. Bake at 180°C or 350 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

BUTTER PECAN CAKE

Ingredients:

  • 1¼ cup butter, softened, divided
  • 2 cups chopped pecans
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups self raising flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk

Method

  1. Preheat oven to 180 degrees C. Butter and flour three 9″ round cake pans.
  2. In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
  3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
  4. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  5. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
  6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.

Lemon Cake with Yogurt

1 and ½ cup of flour
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup of plain yogurt
1 cup of sugar
3 very large eggs
Grated peel of a lemon
1 teaspoon vanilla extract or vanilla sugar
1/2 cup of oil
1/3 cup of freshly squeezed lemon juice


Heat the oven at 180 ° C. Lubricate the baking tray and sprinkle with flour or paste baking paper.
Sift the flour, baking powder and salt into the bowl together.

In another pot, mix together yogurt, sugar, oil, eggs, lemon peel, lemon juice and vanilla.
Slowly mix the dry ingredients in the wet with a silicone spatula. Do not overdo it, just make sure there are no dry particles. Pour the dough into the prepared form and bake for about 50-55 minutes, or until the cake comes up with a pleasant brownish-golden tan.

Let the cake cool for 15 minutes in the mold before removing it.
You can sprinkle a cake of powdered sugar before serving or make a glaze of lemon juice and powdered sugar to pour it on or lemon icing.

CHOCOLATE BUTTER MILK CAKE
1/2 cup butter
1 1/2 cup sugar
2 eggs
2 squares unsweetened chocolate, melted
2 cups sifted cake flour
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. baking soda
1 Tbsp. vinegar

Chocolate Frosting
1/2 cup butter, softened
3 cups icing sugar
3 squares unsweetened chocolate, melted
1 tsp. vanilla extract


Preheat oven to 180 degrees. Grease and flour 2 15 cm cake pans. Line bottom of pan with parchment paper.
In large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
In separate bowl, combine four and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
In small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix.
Pour batter into prepared pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes then remove from pans. Transfer to wire racks and cool completely before frosting.

Chocolate Frosting
In large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1-2 tsps. half-and-half.

RICH BANANA BREAD
1/2 cup margarine or butter
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla


Please remember to preheat the oven and grease your pan before you bake. We do not want to see sloppy cakes.

1 Cream shortening and add sugar gradually, mix in eggs and banana.

2 In a separate bowl sift the dry ingredients together and add them to the creamed mixture.

3 Then add the milk, sour cream and vanilla& mix till combined.

4 Grease 2 bread pans, pour in batter and bake for 1 hour (or until done) 180 degrees Celsius

Moist Dark Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract


Heat oven to 180°C. Grease and flour one 20cm baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. ENJOY

Basic vanilla cake 
2½ cups sifted cake flour
3 tsp. baking powder
¼ tsp. salt
100 g unsalted butter
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 cup whole milk

Before you begin, check baking powder expiration date. If it has passed, buy a fresh one.

Heat the oven to 180 degrees. Lightly coat a 20 cm cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.

Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time.
Add the vanilla and milk, and beat on medium-high, just until blended. Do not over beat.

Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
Un-mold and cool completely. Ice with butter cream

Cappuccino cake with coffee

  • 225g very soft butter, plus more for the tins
  • 225g  sugar or caster sugar
  • 225g  self-rising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 level tsp instant coffee, dissolved in 1 tbsp boiling water

For the coffee icing

  • 175g (6oz) soft butter
  • 350g (12oz) icing sugar
  • 4 level tsp instant coffee, dissolved in 1 tbsp boiling water

Preheat the oven to 180C. Butter and line the base of two deep 20cm (8in) sandwich cake tins.

Measure all the cake ingredients, except the coffee, into a large mixing bowl and beat together until smooth. Stir in the dissolved coffee until thoroughly blended. Divide the mixture evenly between the two prepared tins and level the tops.

Bake in the preheated oven for about 25–30 minutes until golden brown, shrinking away from the sides of the tin and the sponge springs back when lightly pressed.

To make the icing, mix the butter and sugar together in a mixing bowl and beat together until smooth. Beat in the dissolved coffee and divide into four. When they are cold, slice each cake horizontally in half, giving four layers of cake. Sit one base on a cake stand and spread with a quarter of the mixture. Continue layering up with cake and icing so you finish with icing on top and swirl to give an attractive finish.

Red Velvet

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 tablespoons cocoa

4 tablespoons red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon distilled white vinegar

1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.

2.Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

3.Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together.

4.Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated.

5.Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.

6.Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes.

7.Cool cakes completely on wire rack.

Chocolate fudge cake

  • 230 gram unsalted butter, room temperature
  • 200 grams castor sugar
  • 135 grams brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 280 grams plain flour
  • 60 grams cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 120 ml hot water
  • 240 ml sour cream, room temperature
  1. Grease two round 8-inch cake pans well with butter and line the bottom with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2. In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy.
  3. Add vanilla and eggs, one at a time, and continue to beat until mixture is combined and creamy. Boil the kettle and pour out 1/2 cup water and set aside.
  4. In a separate bowl, sift plain flour, cocoa powder, baking powder and baking soda and lightly whisk.
  5. Add dry ingredients to the wet, along with the hot water and gently fold with a spatula. Finally, add the sour cream and fold until the mixture is completely combined and smooth. It will be quite thick – this is fine.
  6. Divide chocolate batter into prepared cake pans and bake for approximately 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool for about 10 minutes before carefully transferring to a wire rack to cool completely.

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