Best Cake Recipe You can Try At Home - Niabi

Best Cake Recipe You can Try At Home

Today is a pleasant day for you dear viewers as you are going to receive delightful news about cake recipe.

Whatever may be our preferences, we should learn to collect facts about cakes.

“All You Need Is Cake”

During this COVID 19 lockdown period, you can stick on to this comprehensive list of best cake types. You can also improve your art of baking besides cooking. Be ready to become a good and popular baker.

10 cake recipe you can try at home

1)Red Velvet Cake

Red Velvet Cake-Best Cake Recipe you can try at home
Source: Chelsweets
  • A south Indian favorite cake.
  • It is otherwise referred to as a $200 cake.
  • It was first baked in 1920-Waldorf-Astoria(chef).
  • Highly delicious and tasty.
  • Made with butter or oil.
  • Red velvet cake’s color comes from the reaction of buttermilk and raw cocoa powder.
For cake:
  • 1/2 cup butter.
  • Vinegar-1 tablespoon.
  • Vennila extract-2 teaspoon.
  • Eggs-2.
  • Butter milk-1 cup.
  • Cocoa powder-3 tablespoon.
  • Powdered red food coloring-2 teaspoon.
  • Flour-2 ½ cups.
  • Granulated sugar-1½ cups.
  • Baking Soda-1 teaspoon.
  • Salt-1 teaspoon.
For cream cheese frosting:
  • Confectioner’s sugar-550 grams.
  • Cream cheese-455 grams.
  • Vennila extract-1 teaspoon.
  • Butter-340 grams.
  • Salt-1 pinch.
For American Buttercream:
  • Confectioner’s sugar-550 grams.
  • Rosewater-2ml.
  • Unsalted butter-113 grams.
  • Food coloring-orange, yellow, and pink.
  • Matcha powder.
Red Velvet Cake Recipe
For making the cake:
  1. Preheat (oven)-350°C.
  2. In a mixer, cream your butter at room temperature.
  3. Add sugar and mix it well.
  4. Add eggs one at the time and beat.
  5. Mix extract of vanilla to it.
  6. With buttermilk, add vinegar and red food coloring.
  7. In the butter mixture, sift the cocoa powder.
  8. Sift the dry ingredients in a big bowl.
  9. Add the red buttermilk mixture.
  10. Pour the batter in prepared pans.
  11. Add extra batter to a cupcake paper(for crumbling).
  12. Add wet baking strips.
  13. Bake for 30 to 35 minutes.
  14. Allow them to cool in the pans for nearly five minutes.
  15. Dump them in a wire rack.
  16. Bake the crumble cupcake for 15 to 20 minutes.
For cream cheese frosting:
  1. Sift confectioner’s sugar in a big bowl.
  2. Cream the butter.
  3. Add room temperature cream cheese to the creamed butter.
  4. Add vanilla and a pinch of salt.
  5. Beat them together.
  6. Add confectioners sugar in cups.
  7. If you want a strong buttercream, you should add more sifted confectioner’s sugar until it becomes stiff.
  8. Transfer buttercream to a piping bag.
For American buttercream:
  1. In a stand mixer, cream the room temperature butter till it becomes soft and smooth.
  2. Sift in confectioner’s sugar.
  3. Add sugar in two batches.
  4. Beat until you receive the desired consistency.
  5. Add a few drops of rose water.
  6. See that the buttercream is thickened.
  7. Dye a few batches(pink, soft pink, and yellow).
  8. Use matcha powder to form a natural leaf color.
  9. Transfer green buttercream to a bag with a 68 tip.
  10. Transfer buttercream to piping with 120 and 127 tip to make petals.
  11. Cut a square of parchment paper.
  12. Use a small bit of buttercream to glue the paper on a piping nail.
  13. To make roses, place a tiny cone of very thick buttercream in the central part of the square.
  14. Add yellow bits in the middle for dimension.
  15. Pipe the petals with 120 and 127 tip.
For assembly:
  1. For crumb creation, either break up the cake by hand or use a cheese grater.
  2. Pipe a thick layer of cream cheese.
  3. Cover the cake in frosting temperature.
  4. Use a bench scraper to soften the cake.
  5. Transfer to the fridge and chill it for nearly ten minutes.
  6. If you are in a warm surrounding, allow your cake to become chill for a longer period.
  7. Use your hand and scoop the crumbs on the side and top of the cake.
  8. Arrange the flowers on top of the cake and pipen leaves using the green buttercream.

Total Cook time-50 minutes.

A nutritious cake is ready for you to enjoy!!!

Also Read: Best candlelight dinner Restaurant 

2)Yellow Butter Cake

Yellow Butter Cake-Best Cake Recipe You can Try at Home
Source: The Baking Pan
  • Butter cake-mixture of cream, butter, and sugar.
  • Different types of butter cake-Chocolate(Marble, Yellow, and White).
  • This cake is easy to prepare and popularly used for celebrating birthdays and weddings.
  • Baking powder-2 teaspoon.
  • Sugar-1½ cup.
  • Salt-½ teaspoon.
  • Flour-2 cups.
  • Butter-1 cup.
  • Eggs-4.
  • Vennila extract-1 tablespoon.
  • Milk-¾ cup.
Yellow Butter Cake Recipe
  1. Heat the oven(350°F).
  2. Grease and flour two round baking pans. Keep them aside.
  3. Stir baking powder, flour, and salt in a bowl. Keep it aside.
  4. Beat sugar and butter in a bowl until it becomes creamy.
  5. Add one egg at a time and beat it well after each addition.
  6. Add vanilla and flour mixture with milk.
  7. Divide the batter between pans.
  8. Bake it for 30 to 35 minutes.
  9. Cool it for 10  minutes using cooling racks.
  10. Loosen the edge of the cake with a knife.
  11. Remove the cake carefully from the pan and cool it completely.

Total Cook Time-1 hour 25 minutes.

Recipe Video:

An attractive yellow mouthwatering butter cake is ready !!!

3)Angel Food Cake
  • Baked in a special angel food cake pan.
  • Made with egg whites alone.
  • It has a spongy, chewy quality.
  • Baked in ungreased two-piece two pans.
  • No butter is added so it is fat-free.
  • Granulated sugar-350 grams.
  • Cake flour-130 grams.
  • Tartar cream-1½ teaspoon.
  • Egg white-12.
  • Vanilla extract-1½teaspoon.
  • Optional-berries, whipped cream, and confectioner’s sugar.
Angel Food Cake Recipe
Angel Food Cake Recipe- Best Cake Recipe You can Try at Home
Source: The Splendid Table
  1. Preheat the oven to 325°F.
  2. In a blender, pulse the sugar until it becomes fine and powdery.
  3. Remove one cup and keep it aside.
  4. Keep the rest inside the blender.
  5. Add cake flour and salt to the blender.
  6. Pulse 5 to 10 times till sugar, flour, and salt mixture is aerated.
  7. In a big bowl with a hand, mixer whip egg whites and tartar cream until it becomes foamy for one minute.
  8. Slowly add one cup of sugar.
  9. Whip until soft peaks are formed.
  10. Add the vanilla extract.
  11. Sift the flour mixture into the egg white with a mesh strainer.
  12. Don’t add flour mixture at once.
  13. Pour and spread batter in an ungreased tube pan.
  14. Bake the cake for 40 to 45 minutes.
  15. Rotate the pan through baking. You will get a tall cake.
  16. Remove it from oven and cool the cake upside down set on a wire rack for three hours.
  17. Once it gets cooled, use a thin knife around the edges and tap the pan until the cake is released.

Total Cook Time-4 hours.

Recipe Video:

Now your tall airy, light, perfect angel food cake is ready!!!

4)Sponge cake

Sponge cake-Best Cake Recipe You can Try at Home
Source: Craftlog
  • A foam style cake with no artificial leaveners.
  • A recipe that contains no baking powder or baking soda but lots of egg whites.
  • It is very tasty and soaked in flavored lemon syrup.
  • Served with whipped cream and smashed berries.
  • It is a European sponge cake called”Genoise”.
  • Eggs-6.
  • Granulated sugar-1 cup.
  • Flour-1 cup.
  • Baking powder-½ teaspoon.
Sponge Cake Recipe
  1. In a bowl kept on an electric stand mixer with whisk attachment, beat six large eggs for one minute(high speed).
  2. Add one cup sugar and beat it for 8 to 10 minutes until it becomes fluffy and thick.
  3. Whisk ½ teaspoon baking powder and one cup flour.
  4. Sift the mixture into the fluffy egg mixture.
  5. Fold with a spatula.
  6. Scrape spatula from the bottom part and stop mixing when no flour streaks remain.
  7. Don’t over mix.
  8. Uniformally divide between prepared cake pans.
  9. Bake-350°F (for 30 minutes) until it becomes golden brown.
  10. Remove the cake from pan using a thin spatula.
  11. Transfer it to a wire rack.
  12. Cool the cake at room temperature and slice the layers of cake equally with a knife.

Total Cook Time-35 minutes.

A special sponge cake made during Christmas and Easter season is ready!!! Prepare and relish it!!!

5)Pound Cake

Source: The Worktop
  • It is called so because it is made with a pound of butter, a pound of eggs, a pound of flour, and a pound of sugar.
  • Lightly flavored and served with simple water icing.
  • It is baked in a loaf or bundt ban.
  • Types of pound cake-sour cream cakes, coffee cakes, fruit crumb cakes.
  • The texture is very dense. It doesn’t rise much.
  • Eggs-3.
  • Sugar-¾ cup.
  • Baking powder-¾ teaspoon.
  • Vanilla extract-½ teaspoon.
  • Low fat skimmed milk-3 tablespoon.
  • Cake flour-1½ cup.
  • Butter(unsalted)-13 tablespoons.
  • Salt-¼ teaspoon.
Pound Cake Recipe
  1. Preheat the oven to 350°F.
  2. Set the oven rack in the middle position.
  3. Grease lightly in an 8″ × 4″ × 2½″ loaf pan with butter.
  4. Dust with flour.
  5. Use a non-stick cooking spray with flour in it.
  6. Whisk the milk, vanilla, and eggs in a medium-sized bowl.
  7. In a bowl with an electric mixer put the flour, baking powder, salt, and sugar.
  8. With low speed, mix it for 30 seconds.
  9. Add butter and half of the egg mixture.
  10. Mix with low speed till the dry ingredients are moistened.
  11. Increase the mixer’s speed and beat for one minute.
  12. Scrape the sides of the bowl.
  13. Add the remaining egg mixture (2 separate additions).
  14. Beat it for 30 seconds.
  15. Don’t over mix.
  16. Scrape the batter with a spatula.
  17. Bake for 50 to 55 minutes till the cake is golden brown.
  18. Place the cake on a wire rack and cool it for 10 minutes.

Total Cook Time-50 minutes.

An elegant, simple, rich, and buttery pound cake is ready!!!

6)Chiffon Cake

Source: Pinterest
  • It is a cross between an oil and sponge cake.
  • Invented by an American salesman.
  • It is light, airy, and a rich tasty cake.
  • A favorite for children’s birthday parties.
  • Served with fruit and buttercream.
  • Tartar cream-½ teaspoon.
  • Lemon extract-1 teaspoon.
  • Vanilla extract-2 teaspoon.
  • Coldwater-¾ cup.
  • Cakeflour(sifted)-2 cups.
  • White sugar-1½ cups.
  • Vegetable oil-½ cup.
  • Egg yolks-7.
  • Salt-1 teaspoon.
Chiffon Cake Recipe
  • Preheat the oven to 165°C.
  • Wash 10-inch angel food tube pan with hot soapy water.
  • Measure flour, salt, baking powder, and sugar into the sifter.
  • Shift it into the bowl.
  • Add Vanilla extract, water, oil, egg yolks, and lemon flavor.
  • Keep it aside, Don’t beat it.
  • In a big mixing bowl, beat tartar cream and egg whites until it becomes very stiff. Set it aside.
  • Using the same beater, beat the batter of egg yolk until it becomes light and soft.
  • Pour over egg whites folding it with a rubber spatula. Don’t stir it.
  • Pour the batter into the tube pan.
  • Bake for 55 minutes.

Total Cook Time-1 hour.

A delicious birthday party chiffon cake is ready for children!!!

7)Carrot cake

Source: Go Bold With Butter
  • Carrot cake is flavored with warm spices and frosted with rich cream cheese.
  • To prepare this cake, instead of butter, oil is used as the main fat.
  • Use brown sugar and toasted pecans(walnuts) for greater flavor.
  • Ground cinnamon-1½ teaspoon.
  • Baking soda-1 teaspoon.
  • Ground ginger-1 teaspoon.
  • Baking powder-2 teaspoon.
  • Ground nutmeg-¼ teaspoon.
  • Ground cloves-¼ teaspoon.
  • Grated carrots(large)-2 cups.
  • Pure vanilla extract-1 teaspoon.
  • Flour-½ cup.
  • Eggs-4.
  • Apple sauce(unsweetened)-¾ cup.
  • Granulated sugar-½ cup.
  • Vegetable oil or coconut oil(melted)-1 cup.
  • Brown sugar-1½ cup.
  • Chopped pecans-2 cups.
For cream cheese frosting:
    • Unsalted butter-½ cup.
    • Milk or heavy cream-1 tablespoon.
    • Vanilla extract-1½ teaspoon.
    • Confectioner’s sugar-540 grams.
    • Block cream cheese-450 grams.
Carrot Cake Recipe
For making the cake:
  1. Preheat the oven to 150°C.
  2. Line a big baking sheet with a silicone baking mat.
  3. Spread the chopped walnuts on the sheet.
  4. Toast it for seven to eight minutes.
  5. Remove from the oven and allow it to cool for 10 to 15 minutes.
  6. Turn the oven up to 180° C.
  7. With parchment paper, grease three 9″ cakepan.
  8. Then, grease the parchment paper (for easy release of cake from the pan).
  9. Whisk the brown sugar, oil, eggs, apple sauce, vanilla extract, and granulated sugar in a big bowl.
  10. See that no brown sugar lumps will be formed.
  11. In another big bowl whisk the baking soda, salt, baking powder, flour, cinnamon, ginger, nutmeg, and cloves.
  12. Pour the wet ingredients into dry ingredients.
  13. Use a wooden spoon to fold the ingredients.
  14. Fold in the carrots and one cup of toasted walnuts.
  15. Spoon the batter uniformly into the cake pan.
  16. If you are using three cake pans, bake it for 20 to 25 minutes.
  17. If you are using two cake pans bake, it for 35 minutes.
  18. Use a toothpick to see whether cakes are baked. Don’t overbake it.
  19. Allow the cake to cool in the pan and set the pans on a wire rack.
  20. Cakes must be completely cooled before frosting and assembling.
For frosting:
  1. In a big bowl with a stand mixer, beat the butter and cream cheese until it becomes soft and smooth for two minutes.
  2. Add vanilla extract, milk, confectioner’s sugar, and a pinch of salt.
  3. Beat for 30 seconds. Then, increase the speed and beat it for three minutes until it becomes creamy.
  4. Frosting(too thin-add confectioner sugar; too thick-add more milk; too sweet-add a pinch of salt)
  5. Frosting must be soft.
  6. Assemble and frost.
  7. Use a cake leveler to layer the cake’s top.
  8. Place the first cake layer on your serving plate.
  9. Uniformally, cover the top with frosting.
  10. Top the second layer with more frosting.
  11. Finally, top the third layer.
  12. Spread the remaining frosting all over the sides and at the top.
  13. Decorate the sides and top of the cake with toasted walnuts.
  14. Refrigerate the cake for 15 to 20 minutes.

Total Cook Time:3 hours 30 minutes.

The best carrot cake with outstanding, flavor is ready!!!

8)Fruit cake

Source: Simply Recipes
  • A holiday delicious cake filled with dry fruits, spices, and nuts.
  • The cake is wrapped and soaked in brandy or rum.
  • Raisins-200 grams.
  • Golden raisins-200 grams.
  • Chopped black figs(unsweetened)-1 cup.
  • Cherries-chopped(unsweetened)-1 cup.
  • Chopped prunes(unsweetened)-120 grams.
  • Rum-180ml.
  • Baking powder-½ teaspoon.
  • Cinnamon powder-1 teaspoon.
  • Nutmeg powder-¼ teaspoon.
  • Ginger powder-1 teaspoon.
  • Flour-180 grams.
  • Unsalted butter-113 grams.
  • Light brown sugar-160 grams.
  • Eggs-5.
  • Grated lemon-1 tablespoon.
  • Grated orange-1 tablespoon.
  • Squeezed orange juice-120 ml.
  • Salt-1 teaspoon.
  • Grated and peeled apple-1.
  • Silvered almonds-90 grams.
  • Diced ginger-36 grams.
  • Dark chocolate chips-100 grams.
Fruit Cake Recipe
  1. Put the dried fruit in a big bowl.
  2. Add dark rum and soak the mixture for a minimum of 12 hours or 24 hours to prepare the fruit cake batter.
  3. Preheat the oven to 150°C.Set aside.
  4. Use Two 8×4″ bakeware loaf pans.
  5. In a mixing bowl, whisk baking powder, spices, flour, and salt.
  6. In a bowl with a stand mixer, cream the butter and brown sugar together over high speed for three minutes.
  7. Reduce the speed and add eggs.
  8. At low speed, add flour mixture.
  9. Remove the bowl from the stand mixer.
  10. Add lemon zest, orange juice, grated apple, slivered almonds, diced ginger, orange zest, soaked fruit mixture, and chocolate.
  11. Stir the mixture with a big spatula.
  12. Transfer and divide the batter uniformly among the loaf pans.
  13. Set the loaf pans on the center rack.
  14. Wait for 1½ hour.
  15. Remove from the oven and cool it.
  16. Once the cake has cooled, remove the cakes from the pan and soak two pieces of cheesecloth in medium sherry.
  17. Wrap each cake tightly.
  18. Cover the loaf with wax paper.
  19. Store it in the refrigerator for 6 to 8 weeks.
  20. Brush the tops of the fruit cakes with apricot glaze and garnish it with pecans.
  21. Slice the fruit cake with a knife.
  22. Serve it with a small amount of salted butter.

Total Cook Time-1 day 2 hours.

  • Use unsweetened dried fruits for the best fruit cake.

A traditionally prepared fruit cake is ready!!!

9)Humming Bird Cake

Source: Broma Bakery
  • A classic southern oil cake(flavored with pineapple, walnuts, bananas, spices, and cream cheese).
  • It is otherwise called as a doctor bird cake.
For cake:
  • Pecans-2 cups.
  • Flour-3 cups.
  • Cinnamon powder-1½ teaspoon.
  • All spices-½ teaspoon.
  • Baking soda-1 teaspoon.
  • Crushed pineapple-8 ounce.
  • Eggs-3.
  • Bananas(mashed)-2 cups.
  • Vegetable oil or coconut oil (melted)-160 ml.
  • Brown sugar-200 grams.
  • Granulated sugar-150 grams.
  • Vanilla extract-2 teaspoon.
  • Salt-½ teaspoon.
For cream cheese frosting:
  • Milk-1 tablespoon.
  • Vanilla extract-2 teaspoon.
  • Butter(unsalted)-175 grams.
  • Confectioner’s sugar-600 grams.
  • Block cream cheese(450 grams).
  • Salt-½ teaspoon.
Humming Bird cake recipe
For making the cake:
  1. Preheat the oven to 150°C.
  2. Spread walnuts in a baking pan.
  3. Toast for 80 minutes.
  4. Remove from the oven.
  5. Turn the oven up to 180°C.
  6. Grease and flour three 9″ cake pans.
  7. In a big bowl, whisk the flour, cinnamon powder, baking soda, all spices, and salt.
  8. In a medium bowl, whisk the remaining cake ingredients.
  9. Pour all the wet ingredients with the dry ingredients and whisk it.
  10. Fold 1½ cup toasted pecans.
  11. Uniformly, spread the batter between three cake pans. Bake for 30 minutes.
  12. Rotate the pans halfway.
  13. Remove the cakes from the oven.
  14. Allow the cake to cool in the pan and set it on a wire rack.
  15. Once it is completely cooled, remove the cakes from the pan and level the tops.
For frosting:
  1. In a big bowl with a stand mixer, beat butter and cream cheese on high speed.
  2. Add milk, vanilla, confectioner’s sugar, and salt.
  3. Beat on low speed for 30 seconds and then increase the speed and beat for two minutes.
  4. Assemble and frost.
  5. Place one cake layer on the serving plate.
  6. Cover the top with frosting.
  7. Top with the second layer and cover the top with frosting.
  8. Finish with a third layer and spread the remaining frosting at the top and sides.
  9. Garnish with remaining toasted walnuts.
  10. Refrigerate for 30 minutes.

Total Cook Time-3 hours 30 minutes.

Now your tasty homemade hummingbird cake is ready!!!

10)Flourless Chocolate Cake

  • A very rich cake with high-fat content.
  • They include baked cheesecakes and flourless chocolate cakes.
  • Made with a help of a springform pan or round layer cake pans.
For Cake:
  • Granulated sugar-150 grams.
  • Expresso powder-2 teaspoons.
  • Eggs-3.
  • Cocoa-½ cup.
  • Butter(unsalted)-8 tablespoon.
  • Bittersweet chocolate chips-1 cup.
  • Vanilla extract-1 teaspoon.
  • Salt-¼ teaspoon.
For glazing:
  • Bittersweet chocolate chips-170 grams.
  • Heavy cream-115 grams.
Flourless Chocolate Cake Recipe
For making the cake:
  1. Preheat the oven to 375°F.
  2. Put chocolate and butter in a microwave-safe bowl.
  3. Stir sugar, salt, expresso powder, and vanilla extract.
  4. Add eggs and beat it until it becomes smooth.
  5. Add cocoa powder.
  6. Put the batter in a pan.
  7. Bake the cake for 25 minutes.
  8. Remove it from the oven.
  9. Cool it for five minutes.
  10. Loosen the edges of the pan with a knife.
  11. Allow the cake to cool.
For glazing:
  1. Put the chocolate in a heatproof bowl.
  2. Heat the cream.
  3. Pour the cream over the chocolate.
  4. Stir it well and allow it to rest for five minutes.
  5. Stir it again until the chocolate is melted and glaze is smoother.
  6. Reheat it in a microwave.
  7. Stir till it becomes smoother.
  8. Spoon the glaze over the cake.

Now your flourless chocolate cake is ready!!!

Dear viewers, hope you enjoyed today’s article on cake recipes.

Thank You for reading.

Stay Healthy!!! Stay Fit!!!

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