Introducing the Soft & Moist Butter Cake – a timeless classic that’s been a staple in my baking journey since the beginning. While it may seem simple, creating the perfect butter cake requires patience, especially in the delicate process of mixing the batter. Unlike other cakes, such as moist chocolate or sponge cakes, where over-mixing is a big no-no, butter cake demands a thorough and precise mixing of butter and sugar to achieve that light, soft, and fluffy texture. It’s all about getting the butter and sugar to blend seamlessly, ensuring the cake rises beautifully without sinking. So, while it may take a bit longer than your average cake, trust me, the results are well worth the effort.
Sugar & Spice and everything Nice, is what comes to my mind while I bake this simple yet yummy classic cake. This is an old school cake, when there were no fancy and electrical equipments to bake. The simplest recipe ever which everyone can bake.
Are you looking for a quick and easy Chocolate Cake recipe with great flavour? Then you have reached the right place. All the ingredients for this cake, can actually be mixed together right in the pan and even served in the same pan after baking and frosting. This is going to be a nice snacking cake which is going to be loved by the kids and the adults both. This single layer cake has a rich chocolate flavour with a moist and tender crumb.
This cake recipe creates the thought of no dirty dishes as it is ‘Mix in the pan Cake’, but I find it much easier to mix the ingredients together in a separate bowl, rather than in the pan. There are a couple of things about this recipe that are worth mentioning. First, it does not contain eggs. Second, we also add a little lemon juice to the batter, which causes a reaction between the cocoa powder. And lastly, while I have used melted butter, you could substitute with corn, canola, safflower, or even a vegetable oil.
The cake pan doesn’t need to be buttered if you are going to serve the cake directly from the pan. However, if you want to remove the cake from the pan, then butter and flour the pan and line the bottom with a piece of butter paper or parchment paper. Once the cake has been baked and cooled, I like to frost it with Ganache. But this is not absolutely necessary. If you like you can just dust the top of the cake with a little powdered sugar or cocoa powder and serve it on its own or with whipped cream or a scoop of ice cream.
Ingredients:
1.5 cups of All-Purpose flour ( 195 grams)
1 Cup Granulated white Sugar (200 grams)
¼ Cup Unsweetened Cocoa Powder (25 grams)
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/3 Cup unsalted melted butter (75 grams)
1 Cup warm water (240ml)
I tablespoon Lemon juice
1 teaspoon vanilla extract or essence
Chocolate Frosting:
170 grams of semi-sweet chocolate (chopped)
¾ cup cream (180ml)
1 tablespoon unsalted butter, room temperature
Method:
Preheat your oven to 180° C.
In a bowl Stir together all the dry ingredients, the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Now in warm water add lemon juice and vanilla extract and mix well.
Add this mixtre to the dry ingerdients. Also add the butter.
Mix everything together until blended.
Bake in a preheated oven for about 30-35 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Remove from the oven and place on a wire rack to cool.
Frosting:
In a heat proof bowl, keep chopped chocolate, cream and butter. Place this bowl over a pan of simmering water. Melt until smooth and shiny.
Remove from heat and let stand at room temperature until it’s cool and a bit thick and of pouring consistency.
Once the cake and the frosting both cool down, pour the frosting over the cake. Let stand until the frosting has thickened.
You can even use some sprinkles or chocolate chips over the cake if you are making for kids.
Temperature is falling day by day and all I want is sitting with my cup of coffee and some tea cake. And what’s better than a classic Cardamom Cake. So here I am with my favorite recipe of Cardamom Cake. Let’s get started.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
Ingredients:
1 cup or 120 grams whole-wheat flour 1/2 teaspoon baking soda 1/4 teaspoon cinnamon powder 1 to 2 pinch of cinnamon powder for sprinkling one pinch salt 1/2 cup warm water 1/2 cup powdered or grated jaggery 1 large apple or 2 medium sized apples (peeled, Cord and chopped) 1/2 tablespoon vinegar 1/2 teaspoon vanilla extract 3 tablespoon olive oil or any neutral flavored oil
Method
1. First of all pre-heat your oven to 1 80°C or 350°F. 2. Then line a muffin tray with muffin liners 3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside 4. Then rinse, peel core and chop the apple. 5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved 6. Then add vanilla extract and oil and again mix it very well. 7. Now add vinegar and again mix well. 8. Add the dry ingredients now 9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency. 10. Finally add the chopped apples. 11. Now again with light hands mix the apples with the batter. 12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins. 13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean. 14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack. 15. Serve these muffins warm or as a tea time snack with milk, tea or coffee. 16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
Cool your muffins to room temperature.
Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
Place your muffins in an airtight container like a ziploc bag to keep air out.
Frozen muffins will stay good for up to 3 months.
To Thaw
Let your muffin thaw at room temperature. (Take about 30 minutes.)
Nutella Brownies are one of the favorite among my family members. These incredible brownies have a fudgy yet cakey texture, with that classic creamy Nutella flavour. They are super quick to make and absolutely addictive. A must try Recipe which you will love to bake for your kids.
3/4 cup all Purpose Flour 1 Cup Nutella 1/4 Cup Cocoa Powder 1/2 Cup Yoghurt 1/3 Cup Oil 1/2 Cup Milk 4 tablespoon Powdered Sugar 1 teaspoon Vanilla Extract / Essence 1 teaspoon Baking Powder 1/2 teaspoon Instant Coffee Powder
For Nutella Ganache
150 grams Cream
3 tablespoons Nutella
Method
In a jar or a bowl, pour in your dry ingredients; All purpose flour, cocoa powder, instant Coffee powder, powdered sugar and baking powder. Mix all of these properly.
In a separate bowl, add all wet ingredients; milk, oil, yogurt, vanilla, and mix all of these together.
Now mix Nutella in the wet ingredients and mix well. Once incorporated sieve the dry ingredients in the wet ingredients. Mix well.
Spread some oil on the baking dish and stick parchment paper in the way shown in the video.
Now evenly spread the brownie batter into this tin and tap it pnce or twice.
Bake for 20-25 minutes at 160°-170°.
After it is baked, coll it for half an hour.
Prepare the Nutella Ganache by that time. For this warm up the cream for 30 seconds in the microwave and mix in the nutella.
Spread this ganache over the brownie. Cut into equal square shapes.
Marble cake: a classic dessert that is so loved. Moist vanilla & chocolate cake, so soft, it melts in your mouth! A simple but beautiful cake. It’s almost a comfort food for me – warm, spongy marble cake fresh out of the oven, Ah, bliss. While a chocolate cake was always on top of my favourite cakes list, marble cake is also very close. My family drools over my cakes and this is one of their favorites too.
Here comes the recipe for beautifully moist, zesty and super spongy Orange Cake. This is a super easy orange cake to bake and is both light and fluffy. So Lets get started.
Beat egg whites + Vinegar. You can use any electric mixer to beat these.
Add sugar after one minute of beating as shown in the video. Beat till stiff peaks are formed.
Add egg yolks and fold with a whisk.
Add flour + salt mixture in batches and keep folding with the whisk.
Add liquid mixture i.e. oil+orange juice+orange zest + some orange food colour.
Fold with a spatula and shift in the baking pan lined with the parchment paper.
Tap the pan on the kitchen counter 2-3 times and then bake the cake at 150°C for 35 minutes, and after 35 minutes increase the temperature to 170°C and bake for another 3 minutes.
Once the cake is done, take it put of the oven and keep it on a wire rack for cooling. Once cool, take it out of the pan and remove the parchment paper.
Now in another small bowl take dark chocolate. Microwave the Cream for 30 seconds and pour the cream over the chocolate. The chocolate should be properly immersed in the hot cream. Keep it like this for 3-5 minutes and after that mix with a spoon.
This is our chocolate ganache which we are going to pour over our orange cake.
Pour the ganache over the cake and sprinkle some confetti or sprinkles. (I have used here some yellow colored sprinkles. )
Candy sprinkles are mainly used for decorating the tops of cakes and cookies. But I am going to add these in the cake batter today. I really liked how the cake turned up with its colorful dots of bright sprinkles. I baked this cake on my nephews birthday, at the last moment, to give him a surprise. His happy face after eating the cake was my reward. Hope you will like the recipe too. So let’s get started.
Looking for the Best, Super Moist, Rich, Chocolate Cake Recipe? What if you could make the best, moist chocolate cake recipe you ever tasted, from scratch, and by your own. If you want to make a simple chocolate cake from a scratch, this is the recipe you should go for. This is the most easy cake to make and it only takes a few minutes to prepare the batter.
This cake is moist and has the perfect crumb. A cake that is easy and deliciously chocolate. This is my go-to recipe every-time my family demands for a chocolate cake and I am running short of time.
