15 BEST CAKES

FRESH APPLE CAKE

Ingredients:

1 c vegetable oil
2 c sugar
3 eggs
3 c flour
1 tsp baking soda
2 tsp vanilla extract
1 c chopped pecans
3 c peeled and chopped apples



Instructions:

Preheat oven to 350 degrees. Grease a 9 x 13″ pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours. Then prepare frosting.

Frosting:
1/2 c butter
1 c brown sugar, packed
1/4 c evaporated milk
1/2 tsp vanilla

Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency. Spread over top of cake

Mama’s Buttermilk Pie

Ingredients :
1 c butter, melted
6 eggs, beaten
2 Tbsp cornstarch
2 c sugar
1 tsp salt
1 c buttermilk
1 tsp vanilla
2 (9in) deep dish unbaked pie shells



Directions :
1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
3. In a large bowl, add salt, corn starch, and sugar.
4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don’t you can cover the crust with foil to keep it from burning.
8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.

Moist pineapple cake

Ingredients
CAKE :
1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain
2 c all purpose flour
1 1/2 c sugar
2 large eggs
2 tsp baking soda
FROSTING :
8 oz cream cheese, room temp
1 stick unsalted butter, room temp
2 c powdered sugar
1 tsp vanilla
2 Tbsp milk

Directions :
1. Preheat oven to 350 degrees.
2. Put all cake ingredients into a large mixing bowl and blend by hand to combine. No need to bust out the beaters for this one, but you can if you want to!
3. Pour mixture into a 9×13 glass pan. You do not need to grease, flour, spray, etc. Trust me.. it comes out perfect without! Bake 30-40 minutes until just golden and baked through.
4. You’ll want to frost the cake while still warm, so prepare your frosting as your cake bakes. You can frost when cooled all the way, too, but it is just easier to frost warmer. Simply add your frosting ingredients into a large bowl and beat until combined and smooth.
5. Spread the frosting on the warm cake right in the pan. Let cool, then refrigerate. Serve cold and enjoy!!

 Homemade Blackberry Cobbler Recipe

Homemade Blackberry Cobbler

Ingredients :

2 1/2 C Fresh blackberries, washed
1 C Sugar
1 C Flour
2 t Baking powder
1/2 t Salt
1 C Milk
1 Stick of unsalted butter, melted



Directions :

1-First, you should take care of the blackberry and sugar mixture because it needs to sit for a while. Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. This will coax out the juices of the blackberries so that they can be sweetened up with the sugar, and we can taste the full spectrum of the fruit–this process is called macerating.

2-After about 20 minutes, you should turn on the oven to about 375º and start preparing your batter.

3-Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.
Pick out a clean baking dish– a smaller one will do– pour in the batter and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan (there is enough butter in there already!). Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
4-Bake this promising plan of happiness in the oven for 45 minutes to an hour, depending on how golden you prefer it to be. Let it set up for a good 15 minutes so it will hold its shape. It will be bubbling like crazy and quite hot, so be careful!
5-This hour goes a little like this: you can hear it bubbling through the vent behind the stove, you can smell the buttery dough caramelizing with the sugar, and you can see the dotted crown of blackberries creating that quintessential golden cobbler crust. It is a marvel to have in your oven, let me tell you!
6-Serve warm or room temperature with warmed cream or fresh whipped cream. You can store this at room temperature with foil over it for 2-3 days, probably longer in the fridge…but it never lasts that long for me!

Pumpkin Cake Roll

Ingredients :

3 eggs
3/4 cup all-purpose flour+1 cup finely chopped walnuts
2 tspn ground cinnamon+1 tspn baking powder
1 tspn ground ginger+1/2 tspn ground nutmeg
1/2 tspn salt+1 tspn lemon juice
1 cup granulated sugar+2/3 cup canned pumpkin
Powdered sugar
1 8 ounce package cream cheese, softened
1/3 cup butter, softened+1/2 cups powdered sugar
1/2 tspn vanilla



Directions ;
step 1 : Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.

step 2 : Preheat oven to 375 degrees F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts.

step 3 : Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.

step 4 : Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar.

step 5 : Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.

Mama Seward’s Strawberry Cake

Mama Seward’s Strawberry Cake Recipe

Ingredients :

CAKE

1 box white cake mix
1 box strawberry gelatin (small box)
1 c oil
1/2 c milk
4 eggs
1 c mashed sweetened strawberries (not drained)

FROSTING

1 stick butter, softened
1 lb box of powdered sugar
1/2 c mashed strawberries, drained



Directions :

CAKE: Mix all cake ingredients together and pour into a 9×11 inch pan. (You can layer in 2 smaller pans if you’d prefer.) Do not fill to the top of the pan, or batter will bake up too tall.
Bake at 350 for 35-40 minutes.
FROSTING: Mix together frosting ingredients. (It’s very important that strawberries are drained.) If too thick keep adding strawberries until it is the right consistency.

BEST BUTTERFINGER PIE

Ingredients
6 (2 1/8 oz. EACH) Butterfinger candy bars, crushed
8 oz. cream cheese
12 oz. carton Cool Whip
1 graham cracker crust

Directions
1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.

 Orange Creamsicle Pie

Orange Creamsicle Pie is a quick and simple no bake dessert that will remind you of that yummy ice cream treat you used to go crazy over as a child! This pie only takes 3 ingredients, plus a graham cracker pie crust, and about 10 minutes to make which is awesome on hot summer days when you’d rather be playing in the sprinklers than be stuck in the kitchen!

Mix together

2 cups cookie crumbs ( graham crumbs, vanilla wafer crumbs or digestive biscuit crumbs all will work well)
1/2 cup melted butter
2 tbsp sugar

Press into the bottom and sides of a 9 or 10 inch pie plate. Bake for 10 minutes at 350 degrees F. Set aside to cool.

1K+
Whip to soft peaks

1/2 cup whipping cream
1 rounded tsp icing sugar
1 tsp vanilla extract

Set aside.

In the bowl of a stand mixer with the whisk attachment in place, add

5 extra large egg yolks
1/4 cup sugar

Whisk at high speed until light, foamy and pale yellow in color, about 5 minute.

Slowly whisk in

One 10 ounce can of sweetened condensed milk
1/2 cup frozen orange juice concentrate, thawed
zest of 1 large or 2 small oranges, very finely minced

Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream and orange slices before serving.

Made From Scratch German Chocolate Cake

Ingredients :

CAKE:
1 pkg. (4 oz) Baker’s German Sweet Chocolate
½ cup water
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk

COCONUT-PECAN FROSTING:
4 egg yolks
1 can (12 ounces) evaporated milk
1-1/2 teaspoons vanilla
1-1/2 cups sugar
¾ cup (1-1/2 sticks) butter
1 pkg. (7 ounces) coconut
1-1/2 cups pecans, chopped

Directions :

GERMAN CHOCOLATE CAKE:

1. Preheat oven to 350 degrees. Cover bottoms of 3 8″ or 9″ round cake pans with parchment paper. Butter sides of pans. Microwave chocolate and water in large microwavable bowl on high until almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
2. Mix flour, baking soda and salt, set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and the vanilla. Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
3. Beat egg whites in a small bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

4. Bake 30 minutes or until toothpick inserted in centers comes out clean. Immediately run small metal spatula around cake layers. Cool in pans 15 minutes, remove layers from the pans to wire racks. Discard parchment paper, Cool cake layers completely. Spread coconut-pecan frosting between cake layers and onto top of cake
COCONUT-PECAN FROSTING:
5. Beat egg yolks, milk and vanilla in large saucepan with a wire whisk until well blended. Add sugar and butter and cook on medium heat until thickened and golden brown. Remove from heat.
6. Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4-1/2 cups of frosting, enough to frost 3 cake layers or 36 cupcakes.
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Recipe From : www.wiveswithknives.com

Pumpkin Bundt Cake with Caramel Sauce

Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Serves: 10-12

Ingredients :

Pumpkin cake:
¼ cup turbinado sugar
2¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
14 tablespoons unsalted butter, softened
1 cup sugar
1½ cups light brown sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 – 15 ounce can pumpkin puree
Caramel sauce:
4 tablespoons unsalted butter
? cup light brown sugar
pinch salt
½ cup heavy whipping cream

Directions :

For the cake:
Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
Transfer cake to cooling rack and cool completely.
For the caramel sauce:
Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.
Betsy’s tidbits:
Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
Pumpkin Bundt Cake is delicious warm or cold.
Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
The caramel sauce is also delicious to dip apples into.
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Apple Harvest Pound Cake with Caramel Glaze

Ingredients :

Cake
2 1/2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
Caramel Topping
3/4 cup butter
2 cups brown sugar
1/4 cup milk
Frosting Drizzle
1 cup confectioners’ sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Directions :

Cake
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.
Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.
When cake is done, punch holes in it with a knife and pour topping over.
Caramel Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake
Frosting Topping: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.
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Warm Gingerbread Cake With A Caramel Sauce

A delicious and moist caramel cake that has an amazing caramel sauce on top! Serve it with some fresh whipped cream and you will have a family favorite recipe!

Ingredients :

9 tablespoons butter, softened
1/3 cup sugar
1 cup molasses
1 egg
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup water
caramel sauce ingredients:
1 cup packed brown sugar
1 tablespoon cornstarch
1 cup cold water
¼ cup butter, cubed
1 teaspoon vanilla extract
heavy whipped cream, optional

Directions :

1. Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. (I used a 9 inch springform pan and it worked great)
2. In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together.
3. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
4. Pour the cake into the 9 inch pan. Bake for 35-40 minutes or until toothpick in center comes out clean. Place on a wire rack.
5. To make the caramel sauce: In a medium size saucepan, combine brown sugar and cornstarch.Add the water and bring to a boil until the sauce starts to thicken about 2 minutes.
6. Remove from heat and stir in the cubed butter and vanilla until melted and smooth.
7. Serve over warm cake with whipped cream.
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Peanut Butter Cup Cake Roll

Chocolate cake filled with peanut butter cup filling – it’s such an easy recipe!

Ingredients :

FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee (or water)
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

FOR THE FILLING & TOPPING:
2 ounces cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons + 2/3 cup heavy whipping cream
7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
1 cup semi-sweet chocolate chips

Directions :

1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
3. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
4. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
5. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour (or you can wrap it and chill it overnight).

6. Make the Filling: beat cream cheese and peanut butter with a hand mixer until smooth. Beat in powdered sugar until crumbly, then add vanilla and 2 tablespoons heavy whipping cream. Mix until smooth and a spreadable consistency, adding up to 2 additional tablespoons of heavy whipping cream. Stir in 1/2 cup chopped peanut butter cups.
7. Assemble Cake: Unroll the cooled cake carefully and then spread the filling on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting.
8. Make the topping: place chocolate chips and 2/3 cup heavy whipping cream in a microwave safe bowl or measuring cup. Microwave for about 30-60 seconds, then whisk until smooth. Chill for about 20 minutes or freeze for 10, until it thickens to a pourable but not watery consistency.
9. Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining chopped peanut butter cups. Chill until set. Slice and serve.
10. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.
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Recipe From : www.crazyforcrust.com

No Bake Summer Berry Icebox Cake

Looking for a quick and easy Summer dessert recipe? Try out delicious No Bake Summer Berry Icebox Cake !

Ingredients :

19 oz graham crackers
8 oz cream cheese, softened
2 (3.4 oz) packages Vanilla Instant Pudding
2-1/2 cups cold milk
12 oz Cool whip (or homemade whipped cream)
3 cups fresh strawberries, sliced
1-1/2 cups fresh blueberries
2 oz white chocolate chips

Directions :

1. Beat cream cheese and dry pudding mixes in large bowl with mixer until blended.
2. Gradually beat in milk.
3. Gently stir in Cool Whip or homemade whipped cream, reserving ½ cup.
4. Spread a thin layer of cool whip in a 9×13 pan just to coat the bottom.
5. Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6. Spread a layer of pudding mixture over grahams and top with a layer of blueberries and sliced strawberries.
7. Place graham crackers on top of berries, then pudding mixture, then layer of berries again.
8. Repeat the graham-pudding-berries layers 1 more time (3 times total) and you should reach the top of the pan.
9. Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10. When ready to serve, melt white chocolate chips in a bowl as directed on package and drizzle over dessert.
11. You can use a spoon to drizzle it over the tops of the berries or you can put it into a small zip-top bag and snip of the corner for an easy “piping bag.”
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Recipe From : cakescottage.com

Strawberry shortcake cheesecake

Ingredients :
Bottom crust
22 Golden Oreos Crushed
5 Tbsp Melted butter
Filling
4 8oz packages cream cheese
1 2/3 cups sugar
1/4 cup corn starch
1 Tbsp Pure Vanilla Extract
2 Large Eggs
3/4 Cup Heavy Whipping Cream
Jar of smuckers strawberry ice cream topping
Topping
12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin
Directions :
1. Preheat oven to 350 degrees.
2. Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
Crust
3. crush the Oreo’s & incorporate the butter, press into the bottom of your springform pan.
Filling
4. Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
5. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
6. Blend in the eggs, one at a time, beating the batter well after each one. Blend in heavy cream.
7. At this point mix the filling only until completely blended. Be careful not to overmix the batter.
8. Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
crumb topping
9. In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
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