Cake recipes

Easy Homemade Butter Pecan Cake

571K views · 58K reactions | CARROT CAKE This Carrot Cake is incredibly moist & delicious. Layered with a smooth cream cheese frosting and topped with cake crumbs and toasted walnuts! 🥕🍰 This recipe is without eggs and it can be made vegan and dairy free! Recipe 👇🥕 Carrot Cake Recipe •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 / Castor) •180ml (3/4cup)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) 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 until sugar has dissolved. -In a separate bowl combine all dry ingredients. -Mix dry ingredients with liquid ingredients with an electric whisk or hand whisk. -Add grated carrots, walnuts if using and fold the batter gently. -Divide the cake batter between the prepared cake pans. -Bake for roughly 40-45 min or longer, until firm to touch. These cakes will take time to bake. Cream Cheese Frosting: •340g (12oz)Cream cheese, room temperature(I have used vegan cream cheese) •340g (1 cup + 1/2cup)Butter, room temperature ( I have used vegan butter sticks) •340g (3cups) Powdered sugar •2 tsps Vanilla extract or Cinnamon Powder •60g (1/2cup) Walnuts, toasted and chopped for topping 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 soft cream cheese and mix until smooth. Assembly: -Trim the top layer of Carrot Cake. Place one carrot cake on a cake stand / plate. -Add at least 3/4 cup of frosting.Level it out with a spatula. -Place the second layer of carrot cake on top. -Spread more frosting All over the cake and decorate with cake crumbs and toasted walnuts. #carrotcake #carrotcakerecipe #carrotcakes | Saloni Mehta | Vegan & Eggless Baking

175K views · 21K reactions | Blueberry Lemon Curd Cake This cake is bursting with juicy blueberries and smothered in layers of tangy lemon curd filling and homemade blueberry frosting! 🍋🫐 No eggs - No dairy! Recipe👇 Yield: 8 inch Cake (8-10 servings) Lemon Sponge Cake:    •270ml (1 cup + 2 tablespoons) Milk (low fat coconut milk / almond milk / any low fat milk) •18ml (1 tablespoon) Fresh Lemon Juice •90g (1/3 cup) Vegan Unsweetened Yogurt •270g (1cup + 1/3 cup) Sugar (cane / castor ) •zest of 2-3 lemons •2 tsp Vanilla Extract    •120ml (1/2 cup) Oil (any flavorless oil like vegetable oil)    •310g (2cups + 2/3 cup) All Purpose Flour    •2 tablespoons Corn starch •2 + 1/4 tsp Baking Powder   •1/4 tsp Baking Soda   •1/4 tsp of salt    • 10-12 Fresh blueberries per sponge cake Eggless Lemon Curd:  •130 ml (1/2 cup) Milk (low fat coconut milk/ almond milk or any low fat milk of choice) •95ml (1/3 cup + 1 tablespoon) Fresh Lemon Juice •100g (1/2cup) Granulated Sugar •2 tablespoons Corn Starch •28g (2 tablespoon) Butter (soft) •pinch of turmeric powder for color Blueberry Buttercream Frosting: •330g (1 + ½ cups) Butter (nondairy butter sticks) •300g (2 cups + 2/3 cup) Powdered Sugar •2 teaspoons of Vanilla Extract •45 ml (4 tablespoon) Homemade Blueberry Sauce, warm or at room temp made from ¾ cups of fresh blueberries Full recipe link is in bio! ⬆️ ⬆️⬆️ #layercake #blueberrycake #lemoncurdcake | Saloni Mehta | Vegan & Eggless Baking

175K views · 21K reactions | Blueberry Lemon Curd Cake This cake is bursting with juicy blueberries and smothered in layers of tangy lemon curd filling and homemade blueberry frosting! 🍋🫐 No eggs - No dairy! Recipe👇 Yield: 8 inch Cake (8-10 servings) Lemon Sponge Cake:    •270ml (1 cup + 2 tablespoons) Milk (low fat coconut milk / almond milk / any low fat milk) •18ml (1 tablespoon) Fresh Lemon Juice •90g (1/3 cup) Vegan Unsweetened Yogurt •270g (1cup + 1/3 cup) Sugar (cane / castor ) •zest of 2-3 lemons •2 tsp Vanilla Extract    •120ml (1/2 cup) Oil (any flavorless oil like vegetable oil)    •310g (2cups + 2/3 cup) All Purpose Flour    •2 tablespoons Corn starch •2 + 1/4 tsp Baking Powder   •1/4 tsp Baking Soda   •1/4 tsp of salt    • 10-12 Fresh blueberries per sponge cake Eggless Lemon Curd:  •130 ml (1/2 cup) Milk (low fat coconut milk/ almond milk or any low fat milk of choice) •95ml (1/3 cup + 1 tablespoon) Fresh Lemon Juice •100g (1/2cup) Granulated Sugar •2 tablespoons Corn Starch •28g (2 tablespoon) Butter (soft) •pinch of turmeric powder for color Blueberry Buttercream Frosting: •330g (1 + ½ cups) Butter (nondairy butter sticks) •300g (2 cups + 2/3 cup) Powdered Sugar •2 teaspoons of Vanilla Extract •45 ml (4 tablespoon) Homemade Blueberry Sauce, warm or at room temp made from ¾ cups of fresh blueberries Full recipe link is in bio! ⬆️ ⬆️⬆️ #layercake #blueberrycake #lemoncurdcake | Saloni Mehta | Vegan & Eggless Baking

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1.1M views · 166K reactions | Brown butter banana Cinnamon Cake ! It’s sweet, moist & has a nutty aroma 🍌 One of my FAVORITE cakes ever. Cinnamon filling: Brown sugar 70g Cinnamon 2 tbsp Melted brown unsalted butter 50g cake: AP flour 240g coconut sugar 90g Baking powder 1 Tbsp Egg 1 Milk 200ml Vanilla extract 2 tsp mashed banana 2 Melted unsalted butter 55g - Icing Powdered sugar 100g Milk 25-30ml preheat oven to 350 degrees. prepare the cinnamon filling first. Combine all the ingredients and mix together. set aside in a bowl, add in the mashed bananas, browned butter, and sugar. Whisk together until mixed. Add in the egg, vanilla, and milk. Mix evenly. Then sift in your flour and baking powder. Fold all together with a spatula and then pour batter into baking pan. Get the cinnamon filling and pour dollops of it on top. Swirl it all together with a knife. Bake for 40 minutes! Cool and add icing:) | Michelle Kim 김하나

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