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Cocoa Cake with Cream Cheese Frosting

Cocoa Cake With Cream Cheese Frosting

“It’s my party and I cry if I want it …” You don’t have to cry at any party with this simple and easy-to-make cake. Just use cocoa powder, yolks and whites, and two types of flour. Tie up the loose ends with a sweetened cream cheese frosting and cut into forms using the cake cutters you like.

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Ingredients Needed for Cocoa Cake With Cream Cheese Frosting

2 tablespoons of cocoa powder
1 tablespoon vegetable oil
6 egg whites
¾ cup sugar
9 egg yolks
⅔ cup flour
1 tablespoon cornflour
½ cup cream cheese
2 tablespoons of powdered sugar

How to Make Cocoa Cake With Cream Cheese Frosting

  1. Add the cocoa powder and oil to a small bowl. Mix until smooth. Set aside.
  2. Add the egg whites to the mixer bowl and start whisking. Gradually add 1/4 cup of all the sugar in the process. Whisk until you have a firm cream.
  3. Add the yolks and remaining sugar to a bowl. Mix them until smooth using a hand mixer. Add the cocoa mixture and mix some more.
  4. Add the whisked egg mixture and mix until even using a spatula.
  5. Shortly mix the flour and cornflour together in a small bowl. Gradually add this mixture to the cocoa-egg mixture bowl and stir until even.
  6. Line an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking pan with parchment paper, then transfer the mixture to it. Bake for 20 minutes at 380⁰F/190⁰C.
  7. Add the cream cheese and powdered sugar to a bowl. Mix until you have a smooth cream.
  8. Place the cake base on the work surface. Spread the cream cheese mixture on it. Cut it into forms using the cake cutters of your choosing and serve.
Chocolate Amaretti Cake

Chocolate Amaretti Cake

To you, Amaretti cookie fans out there! Say hi to the uber-crunchy and chocolatey Amaretti cake. Make it yourself from cookies soaked in a maple syrup-sweetened mixture of milk and coffee. Build the cake from milk chocolate-glazed cookie layers and be amazed.

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Ingredients Needed for Chocolate Amaretti Cake

2 cups of milk
2 tablespoons of coffee
¼ cup maple syrup
7 ounces of chocolate
10 ounces of amaretti cookies (80-90 cookies)

How to Make Chocolate Amaretti Cake

  1. Add 1 cup of milk, the coffee, and maple syrup to a bowl. Mix shortly until even.
  2. Add the other cup of milk and the chocolate to a pot over low heat. Cook and continuously stir until the chocolate is melted and the mixture is even.
  3. Soak about 1/4 (about 20 cookies) of the Amaretti cookies in the coffee-milk mixture and use them to line the bottom of a 7 x 2 inches (18 x 5 cm) Springform pan. Crumble 1 or 2 cookies over this first Amaretti layer, then drizzle some the milk chocolate mixture.
  4. Repeat the step before 3 times until you’ve used all the cookies and milk chocolate mixture. Strain cocoa powder on top and refrigerate for 2 hours.
Ginger Carrot Loaf Cake with Red Currant and Yogurt Sauce

Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

If you want to serve this scrumptious dense loaf cake to your guests add shredded carrots and cocoa powder into the mixture. And spiking it with ginger turns out to be a brilliant idea. Serve it in style with a refreshing and creamy sweet sauce made from Greek yogurt and red currant jam.

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Ingredients Needed for Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

4 eggs
½ cup sugar
salt
½ cup vegetable oil
1 tablespoon cocoa powder
1 teaspoon ginger powder
4 medium carrots, shredded
2 cups of flour
1 teaspoon baking powder
7 ounces of greek yogurt
2 tablespoons of red currant jam
1 tablespoon powdered sugar

How to Make Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

  1. Add the eggs and sugar to the mixer bowl, season with salt and start mixing. Gradually add the oil in the process. Mix until even.
  2. Add the cocoa powder and ginger powder. Mix more until even.
  3. Add the carrots. Mix until even using a spatula.
  4. Strain the flour and baking powder together into the carrot mixture bowl. Mix until even.
  5. Transfer the mixture to a butter-coated loaf pan. Bake for 50 minutes at 350⁰F/175⁰C.
  6. Add the yogurt, jam, and powdered sugar to a small bowl. Mix until even. Serve over sliced loaf cake.
Caramel Banana Loaf Cake

Caramel Banana Loaf Cake

Technically speaking, this is a sandwich loaf pan. One where you’ll pair the fluffy texture of the actual loaf cake with a filling of softly whipped cream and creamy caramel banana slices. One that you’ll have to share with your friends over a coffee, or what have you.

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Ingredients Needed for Caramel Banana Loaf Cake

4 eggs
½ cup sugar
salt
¾ cup flour
1 teaspoon butter
2 medium bananas, sliced
½ tablespoon brown sugar
1 cup whipped cream
1 tablespoon cocoa powder
1 tablespoon powdered sugar

How to Make Caramel Banana Loaf Cake

  1. Fill a pot halfway with water, heat it over low heat and add a wok on top. Add the eggs and sugar to the wok. Stir until melted and even using a whisker.
  2. Keep whisking while gradually adding the flour.
  3. Line a loaf pan with parchment paper and transfer the mixture to it. Bake for 45 minutes at 360⁰F/180⁰C.
  4. Coat an oven-proof skillet with butter, add the banana slices and sprinkle them with brown sugar. Bake for 20 minutes at 380⁰F/190⁰C.
  5. Horizontally cut the loaf cake in two. Spread the lower half with 1/2 cup of whipped cream and place the baked banana slices on it. Spread the upper half with the remaining whipped cream and place it on top.
  6. Add the cocoa powder and powdered sugar in a strainer. Strain over the loaf cake.
No Bake Sour Cherry Cheesecake

No Bake Sour Cherry Cheesecake

Don’t be deterred by the apparently long preparation time of this cake. It’s mostly refrigeration (about 3-4 hours). You’ll need 15 minutes tops to put together the buttery crushed cookie base and the yummy and creamy sour cherry topping. You can garnish it any way you like it, but here is a suggestion: almond flakes and even more canned sour cherries.

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Ingredients Needed for No Bake Sour Cherry Cheesecake

10 ounces of cream-filled cookies
3 tablespoons of melted butter
1½ pounds of cream cheese
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream
1 cup canned sour cherries

How to Make No Bake Sour Cherry Cheesecake

  1. Add the cookies and melted butter to a blender. Crush them.
  2. Line a 7 x 2 inches (18 x 5 cm) Springform pan with parchment paper and transfer the crushed butter cookies to it. Gently press to flatten it using a rubber spatula. Refrigerate for 60 minutes.
  3. Add the cream cheese, powdered sugar, and vanilla extract to a bowl. Mix until even using a hand mixer. Add the whipped cream and mix some more.
  4. Add the canned sour cherries and mix them in using a spatula. Transfer to the Springform pan and evenly spread it. Refrigerate for 3 hours.
Carrot Cake Oatmeal

Carrot Cake Oatmeal

Follow our steps and spend 20 minutes in the kitchen to get this nutritious nutty cake porridge. Use rolled oats and shredded carrots as the main ingredients. Sweeten more with maple syrup and flavor with cinnamon, vanilla, and bitting ginger. Add a dash of salt, just enough to emphasize the flavors and you’re done.

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Ingredients Needed for Carrot Cake Oatmeal

1 cup almond milk
salt
1 teaspoon cinnamon
1 teaspoon ginger powder
1 teaspoon vanilla extract
1 tablespoon maple syrup
2 medium carrots, shredded
1 cup rolled oats
⅓ cup coconut flakes
⅓ cup almond flakes

How to Make Carrot Cake Oatmeal

  1. Add the almond milk, cinnamon, ginger powder, vanilla extract, and maple syrup to a cooking pot over low heat. Season with salt and whisk.
  2. Add the shredded carrots and rolled oats. Whisk them in. Cook for 8-10 minutes, or until reduced while continually whisking. Set aside.
  3. Add the coconut and almond flakes to a skillet over low heat. Sautee until golden brown.
  4. Serve the carrot and oat porridge garnished with fried coconut and almond flakes.
Bourbon Prune Cake

Bourbon Prune Cake

The sweet-tart prunes sautéed in Bourbon and the orange zest give this cake that special pop that makes you want more. Sweeten it with brown sugar, flavor it with vanilla and then prepare yourself to be asked for seconds.

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Ingredients Needed for Bourbon Prune Cake

8 ounces of prunes, pitted
½ cup bourbon
2 tablespoons of butter
2 cups of brown sugar
2 eggs
1 teaspoon orange zest
salt
1 teaspoon baking powder
1 teaspoon vanilla extract
½ cup milk
¾ cup flour

How to Make Bourbon Prune Cake

  1. Add the prunes and Bourbon to a skillet over low heat. Stir. Cook until it starts to sizzle.
  2. Add 1 tablespoon of butter. Cook and stir until it melts.
  3. Add 1 cup of brown sugar. Cook and occasionally stir for 10 minutes. Set aside.
  4. Add the remaining brown sugar and butter to a bowl. Mix until even using a hand mixer.
  5. Add the eggs, orange zest, baking powder, and vanilla extract. Season with salt and mix more until even.
  6. Keep mixing while gradually adding the milk, then the flour. Mix until even.
  7. Line a 7 x 2½ inch Springform pan with parchment paper. Add the cooked prunes, then the cake base mixture. Bake for 45 minutes at 350⁰F/175⁰C.
Sea Buckthorn Berry Cake

Sea Buckthorn Berry Cake

The sea buckthorn berries do not get the recognition they deserve. This fall fruit with its sharp taste is very, very healthy. Toss walnuts into the overall creamy mixture and prepare to be amazed. However, your patience will be put to the test for 6 to 7 hours refrigeration time. But it’ll be worth the wait.

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Ingredients Needed for Sea Buckthorn Berry Cake

7 ounces of petit beurre biscuits
2 ounces of walnuts
¼ cup melted butter
1 pound sea buckthorn berries
1 ½ cups of sugar
2 tablespoons of gelatine
1 teaspoon orange zest
1 ½ cups of heavy whipping cream
⅓ cup powdered sugar

How to Make Sea Buckthorn Berry Cake

  1. Add the biscuits, walnuts, and melted butter to a mixer bowl. Mix until even. Transfer to an 8-inch springform pan evenly spread it and press it gently.
  2. Add the sea buckthorn berries and sugar to a cooking pot over low heat. Stir them in, then simmer for 15 minutes. Remove from heat.
  3. Transfer them to a blender. Blend until smooth, then strain in a bowl. Discard the pulp and seeds.
  4. Add the gelatine and orange zest. Mix until even and set aside.
  5. Add the whipping cream to a bowl. Start whipping using a hand mixer. Add the powdered sugar in the process. Whip until firm.
  6. Add the buckthorn mixture and mix until even. Transfer to the springform pan and spread it evenly. Refrigerate for 6 – 7 hours.
Poppy Seed Bundt Cake

Poppy Seed Bundt Cake

This moist cocoa and poppy seed lemony Bundt cake is just waiting to be sliced and eaten. Poppy seeds lend it a pleasantly crispy texture, while cocoa gives it a chocolatey touch. We want to keep its sweetness under control, so we spike its taste with refreshing lemon juice added to the cake itself, but mostly into the icing.

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Ingredients Needed for Poppy Seed Bundt Cake

2 ounces of butter
⅓ cup sugar
2 eggs
¼ cup yogurt
⅔ cup poppy seeds
⅓ cup lemon juice
1 cup flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1 ½ cups of powdered sugar

How to Make Poppy Seed Bundt Cake

  1. Add the butter and sugar to a bowl. Mix them until even using a hand mixer.
  2. Add the eggs and yogurt. Keep mixing until smooth. Add the poppy seeds and 1 tablespoon of lemon juice. Mix more.
  3. Strain the flour and cocoa powder into the bowl. Add the baking powder. Mix more until even using a spatula.
  4. Transfer the mixture to a 7 1/2 x 3 inches (19 x 8 cm) Bundt pan. Bake for 35 minutes at 360⁰F/180⁰C.
  5. For the icing, add the powdered sugar and the remaining lemon juice to a bowl. Mix until smooth.
  6. Pour the icing over the cake. Garnish with poppy seeds.
Pineapple and Coconut Cake

Pineapple and Coconut Cake

Welcome to the fluffy pineapple and coconut cake. It’s an easy 10-15 minutes mixing job with 45-minute actual baking time. The juicy pineapple cut into ½-inch thick sticks contrasts delightfully with the coconut flakes making this tropical-flavored treat the perfect dessert for any occasion.

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Ingredients Needed for Pineapple and Coconut Cake

2 ounces of butter
⅓ cup sugar
2 eggs
½ cup heavy cream
⅔ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
salt
2 cups of coconut flakes
1 pineapple, cut into thicker sticks

How to Make Pineapple and Coconut Cake

  1. Add the butter and sugar to a bowl. Mix until even using a hand mixer. Add the eggs and heavy cream. Mix more.
  2. Add the flour. Mix until even. Add the baking powder, baking soda, season with salt and mix them in.
  3. Add the coconut flakes. Mix until even using a spatula. Add the pineapple sticks and mix them in.
  4. Transfer the mixture to an 8 x 1.5 inches round baking pan. Spread it evenly, then bake for 45 minutes at 360⁰F/180⁰C.
Chocolate Banana Pancakes

Chocolate Banana Pancakes

Let’s bring cocoa into the pancake equation. Add some into the batter and, also, pour sparkling water in there, for a fluffier and bubblier texture. And because bananas pair so well with chocolate coat your pancakes with creamy banana and whipped cream blend.

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Ingredients Needed for Chocolate Banana Pancakes

1 cup flour
2 tablespoons of cocoa powder
1 teaspoon baking powder
1 egg
¾ cup milk
⅔ cup sparkling water
2 tablespoons of melted butter
1 teaspoon vegetable oil
1 large banana, thickly sliced
½ cup whipped cream
2 tablespoons of red currant jam

How to Make Chocolate Banana Pancakes

  1. Add the flour, cocoa powder, and baking powder to a bowl. Whisk until even.
  2. Add the egg, milk, sparkling water, and melted butter. Mix until you have a smooth batter using a hand mixer.
  3. Coat a skillet with vegetable oil and heat it over low heat.
  4. Pour 1 ladle (some 1/3 – 1/2 cup) of cocoa batter into the pan. Fry for 2 minutes on both sides. Repeat until the batter is over. We’ve got 4 pancakes. Set them aside.
  5. Blend the banana slices until smooth, then add the blend to a bowl together with the whipped cream. Mix until even.
  6. Spread some banana mixture on each pancake, then fold them twice. Top with more banana mixture and red currant jam.
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