Cakes

1M views · 31K reactions | Make your own cake flour, peeps, and thank me later. Measure a cup of flour (here I’m using a measuring cup, for it’s entertainment value, but I implore you to use a scale), remove 2 tablespoons of it and replace with 2 tablespoons of cornstarch and voila! Cake flour. | Jessie Sheehan Bakes

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8.2M views · 101K reactions | The chocolate dessert that everyone is talking about! So simple and delicious! Ingredients: water: 2.5 l (85 pt) melted dark chocolate: 400 g (14 oz) roasted peanuts: 250 g (8.8 oz) sugar: 10 g (0.4 oz) sugar: 200 g (7.1 oz) butter: 90 g (3.2 oz) whipping cream: 300 ml (10 fl oz) roasted peanuts: 100 g (3.5 oz) cheese cream: 400 g (14 oz) powdered sugar: 100 g (3.5 oz) whipping cream: 150 ml (5.1 fl oz) melted dark chocolate: 230 g (8.1 oz) hydrated gelatine: 35 g (1.2 oz) eggs: 2 pc sugar: 70 g (2.5 oz) vegetable oil: 20 ml (0.7 fl oz) flour: 80 g (2.8 oz) baking powder: 8 g (0.3 oz) Nesquik: 60 g (2.1 oz) The drink: instant coffee: 15 g (0.5 oz) water: 40 ml (1.4 fl oz) ice: 25 g (0.9 oz) whipping cream: 150 ml (5.1 fl oz) | Cookrate

2.2M views · 53K reactions | Pick Licking Cake! 😋 | Kim J

995K views · 27K reactions | Cobbler I stick of butter 1 cup of flour 1 cup of sugar 1 cup of milk 1 tsp vanilla 1 tsp salt 4 tsp baking powder About 15 ounces or two cups of fruit or pie filling Cool at 350 for 40-45 min. | Ethereal homestead

360K views · 7K reactions | My secret chocolate cake recipe! | You asked for it so here it is. I started my cake business with this recipe! Check out my next post for details on how many cakes this recipe makes! I... | By Benty Cakes | Facebook

243K views · 29K reactions | The 321 mug cake is an incredibly versatile and easy dessert to make, especially when combining angel food cake mix with devil’s food cake mix, or any other flavor you prefer. The name “321” refers to the ratio of ingredients: three tablespoons of the cake mix combination, two tablespoons of water, and one minute in the microwave. To prepare, mix equal parts of angel food cake mix and your chosen cake flavor—be it devil’s food, chocolate, vanilla, or any other—in a large container. When you’re ready for a treat, simply take three tablespoons of this mixture, add two tablespoons of water, stir until smooth, and microwave on high for one minute. The angel food cake mix provides a light and airy texture, while the additional flavor brings variety and richness, resulting in a delightful single-serving cake perfect for any occasion. #mugcake #321mugcake #easyrecipes #lowcalorierecipes #lowcalories | Leslie Weiser | Decorating, Recipes & More

985K views · 124K reactions | A moist and fudgy Chocolate Cake filled and frosted with creamy chocolate custard. Recipe👇 🍫Chocolate Cake  •240ml (1 cup) Milk (Unsweetened dairyfree milk or any milk of choice) •1 tbsp Apple Cider Vinegar  •300g (1 cup + 1/2 cup)Sugar (cane or castor)  •2 tsp Vanilla •130ml (1/2 cup + 1 tablespoon) Oil (vegetable/ sunflower oil) •225g (1 cup + 3/4 cup) All Purpose Flour •60g(1/2 cup) Cocoa Powder  •1/2 + 1/4 tsp Baking Soda  •1 + 1/2 tsp Baking Powder  •1/2 tsp of Salt  •195ml (3/4 cup + 1 tablespoon) Boiling Water  Method: - Preheat the oven to 350f, Grease and line two 8 inch round cake pans with baking paper. -In a bowl combine milk, vinegar, sugar, vanilla and oil ingredients. Use a hand whisk to mix until combined and sugar has dissolved. -Combine and mix the dry ingredients into the liquid ingredients. -Add boiling water and mix the batter until smooth. -Divide the batter between the two cake pans. -Bake for 20-25 minutes.Allow to cool completely. 🍫Chocolate Custard Recipe:  •480ml (2cups) Milk (have used chocolate dairy free milk but you can use any chocolate milk) •70g (1/3 cup) Cane Sugar  •1 tablespoon Cocoa Powder  •45g (1/4 cup + 2 tablespoons) Corn Starch  •60g (1/4 cup) Unsalted Butter (non dairy butter or any butter of choice)  •1 tsp Vanilla Extract •1/4 tsp of Salt  •125g (3/4 cup) Dark Chocolate, chopped in chunks Method: In a pot combine milk, sugar, cocoa powder & corn starch. -Stir on a low - medium heat until it starts to thicken. -Continue to mix when it comes to a boil for a minute on low heat. -Remove from heat. -Add butter, vanilla, salt.Mix until combined. -Add chocolate & mix. -Let it cool in the fridge for 2-3 hours. Blend custard in a food processor/electric whisk into a smooth consistency.Avoid overmixing -Trim a thin top layer of sponge cake & reserve for decorating. Cake Assembly:Place one sponge cake on a plate.Add 6-7 scoops of custard and level it with a spatula.Place second sponge cake on top of the custard. Wrap the cake with a plastic wrap & chill it for an hour. Spread the remaining custard all over the cake with a spatula and use the cake crumbs to decorate. #chocolatecake #chocolatecustard #cakecake | Saloni Mehta | Vegan & Eggless Baking

736K views · 71K reactions | moist Carrot Cake with Cream Cheese Frosting! Recipe👇🥕 two layers of moist and eggless carrot cake with a luscious cream cheese frosting! You can Make it vegan and dairy-free. I promise you no one will ever know that it is eggless and vegan! Carrot Cake Recipe: 🥕 Yield: 8” inch 2 layered Carrot Cake •270ml (1 cup + 1/3cup) Milk ( non dairy unsweetened milk or any milk of choice) •165g (2/3cup) Light Brown Sugar •170g (2/3cup)Sugar (Cane Sugar / Castor Sugar) •180ml (3/4cup)Vegetable Oil •2tsps Vanilla Extract •300g (2 cups+ 1/3cup)All Purpose Flour •1+1/2tsp Baking Powder •1 + 1/2tsp Baking Soda •1 + 1/4tsp Cinnamon Powder •1/4tsp Salt •300g (2cups + 1/2cup)Carrots ( peeled and grated, roughy 5-6 medium sized) •70g (2/3cup) Walnuts, chopped ( optional) Topping: •60g (1/2cup) Walnuts, toasted and chopped + cake crumbs from trimmings Method:-🥕 -Pre Heat oven to 350f. Grease 2 x 8inch round cake pans & line it with baking paper -In a bowl combine milk, oil, vanilla extract & both sugars. Mix with a whisk until sugar has dissolved. -Add all the dry ingredients into liquid ingredients. -Add grated carrots, walnuts & fold the batter gently. -Divide the cake batter between the cake pans. -Bake for 40-45 min or until firm to touch. -Cool the sponge cakes completely on a cooling rack.Trim a thin layer of the cake before layering it with frosting. Cream Cheese Frosting: •340g (12oz)Cream cheese, room temperature(vegan cream cheese or any cream cheese of choice) •340g (1 cup + 1/2cup)Butter, room temperature(vegan butter sticks or any butter of choice) •340g (3cups)Powdered sugar •2 tsps Vanilla / Cinnamon Powder Method: -Whip butter in a mixing bowl until light fluffy with a paddle attachment or electric whisk. -Add powdered sugar in 2-3 parts & vanilla extract. Mix until smooth -Add cream cheese and mix until smooth. -Add 6-7 scoops between the cake layer. -Cover the cake in the frosting. Decorate with cake crumbs & walnuts. #carrotcake #carrotcakerecipe #carrot | Saloni Mehta | Vegan & Eggless Baking

ABSOLUTE BEST Moist Chocolate Cake (with VIDEO) - Scientifically Sweet

20K views · 352 reactions | This is my absolute favorite chocolate cake—rich, moist, and pure chocolate heaven! Comment "cake" and I'll DM you the full recipe! #chocolatecake #chocolatecakerecipe #cake #recipe #birthdaycake #easydessert #dessertrecipe #bakingfromscratch #homemade | The Salty Cooker

Have you tried Heaven Cake? A.k.a Himmelstorte is absolutely divine!

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