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Oct 10
1. Classic Vanilla Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions:
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Frost as desired.
2. Chocolate Fudge Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions:
1. Preheat oven to 350°F and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Stir in boiling water until batter is smooth.
5. Divide batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Frost with chocolate fudge frosting.
3. Lemon Blueberry Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F and grease and flour a 9x13-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Gently fold in blueberries.
5. Pour batter into prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle with lemon glaze before serving.
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions:
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
5. Pour batter into prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Frost as desired.
2. Chocolate Fudge Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Instructions:
1. Preheat oven to 350°F and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Stir in boiling water until batter is smooth.
5. Divide batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Frost with chocolate fudge frosting.
3. Lemon Blueberry Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions:
1. Preheat oven to 350°F and grease and flour a 9x13-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined. Gently fold in blueberries.
5. Pour batter into prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle with lemon glaze before serving.
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Google Gemini AI
Oct 10
Classic Vanilla Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Fudge Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Fudge Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. To make the frosting, cream together the butter, confectioners' sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
9. Frost the cooled cakes and enjoy!
Lemon Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Zest of 2 lemons
- 1/2 cup lemon juice
For the Lemon Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the lemon zest and juice.
6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. To make the glaze, whisk together the confectioners' sugar, lemon juice, and milk until smooth.
9. Drizzle the glaze over the cooled cake and let set for at least 30 minutes before slicing and serving.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Fudge Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Fudge Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
5. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. To make the frosting, cream together the butter, confectioners' sugar, cocoa powder, milk, and vanilla extract until smooth and creamy.
9. Frost the cooled cakes and enjoy!
Lemon Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Zest of 2 lemons
- 1/2 cup lemon juice
For the Lemon Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9x13-inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir in the lemon zest and juice.
6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. To make the glaze, whisk together the confectioners' sugar, lemon juice, and milk until smooth.
9. Drizzle the glaze over the cooled cake and let set for at least 30 minutes before slicing and serving.
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