Category: Cakes

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Orange Madeira Cake

Spring is here and lovely citrus fruits are here too. So this time I decided to do something fun with oranges. And decided to make madeira cake that is yummy, fragrant and full of flavor. If you want a gorgeous show stopper for your tea party well this is it. Try this easy recipe and make something tasty and beautiful.

Ingredients :

  • Loaf Cake
  • 2 cups  all-purpose flour
  • ½ cup almond flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 2 ½ sticks unsalted butter
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp orange zest
  • 2 tbsp orange juice
  • Orange Glaze
  • 1 tsp melted unsalted butter
  • ¼ cup orange juice
  • 1 tbsp orange zest
  • 1 ¾ cup icing sugar

Tip:

  • Use fresh and room temperature ingredients.
  • Get orange zest and orange juice from oranges just before the baking so that they are fresh.
  • Add citrus ingredients at the very end and do not over mix.
  • Bake your cake for 40 minutes straight then, check every 5-7 minutes so it’s not overdone.
  • If your glaze is too runny add little icing sugar to it till you reach the desired consistency.
  • If you want a thicker glaze to pour, put it in refrigerator for 5-7 minutes just before pouring.

Directions:

Orange Madeira Cake
  • In a glass bowl, cream butter and sugar together.
  • Add eggs and almond flour to the bowl and mix well to create a wet mixture.
  • In a separate bowl, add all-purpose flour, salt and baking powder, keep aside.
  • Add this dry flour mix to the wet mixture and mix well.
  • At the very end add orange zest and orange juice to the batter slowly.
  • Prepare a loaf pan by lining it with parchment paper and spray it with cooking oil so the cake won’t stick.
  • Add batter to the loaf pan, even out the level and put it in the oven.
  • Bake until the toothpick or knife inserted in the center comes clean, then take the loaf pan out. It will take around 45-60 minutes to bake.
  • Let it cool completely and meanwhile make the orange glaze.
  • For glaze, take melted butter in a glass bowl and whisk in orange juice and orange zest.
  • Add icing sugar to the mix and whisk till you get desired consistency.
  • Take cooled down cake out of pan, spread glaze on top of it. And decorate with candied orange slices.
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Almond Honey Brownies

Almond honey brownies are flourless and tasty option for your sweet tooth. These are super easy to make and store. Kids and adults can eat as many as they want. These can be a very filling part of your breakfast and you can add any other dry fruits or raisins to the recipe and make it your own. These are also a very good option as a party treat or afternoon snack. Try it and you will love it.

Almond Honey Brownies

Ingredients :

  • ½  cup unsalted butter
  • 1 cup semi-sweet chocolate
  • ½ cup honey
  • 1 ½ tsp vanilla extract
  • 2 eggs
  • 1 ½ cups almond flour
  • ½ cup almond flakes
  • ½ cup chocolate chips
Almond Honey Brownies

Tip:

  • Use fresh and room temperature ingredients.
  • You can reduce the sweetness by reducing the quantity of chocolate chips or substituting dark chocolate for the whole recipe. Honey can make brownies too sweet.
  • Make sure to check brownies in the oven after every 4-5 minute after initial 15 minutes because it has honey it can burn easily.

Directions:

Almond Honey Brownies
  • Preheat oven at 350 degrees F.
  • In a glass bowl, add butter and semi-sweet chocolate. Melt it in microwave at 20 second intervals.
  • Add honey and vanilla extract to the melted chocolate and butter and mix well.
  • After the mixture is room temperature, add eggs and mix well.
  • Finally add, almond flour, almond flakes and chocolate chips and fold everything slowly so there no lumps of flour.
  • Line a square brownie pan with parchment paper and rub little oil on the parchment paper so the batter won’t stick.
  • Pour batter in the pan and put it in the oven for 20-25 minutes.
  • Before you take pan out of the oven, check if the brownies are cooked or not by putting a skewer or knife in the center and if they come clean, the brownies are cooked. And if not, increase the time by 3 minute intervals till it cooks completely.
  • Take the pan out of the oven and let it cool completely before you cut brownies in neat square pieces and store them in an air tight container.
  • Refrigerate brownies if you want them to last longer.
  • Enjoy them with either tea, black coffee or milk.
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Cake Pops

This is very easy and simple recipe to make cake pops. You can even use leftover cake or cupcake and frosting to make it. I am making these especially for coming Valentine’s Day but you can change the flavor, shape or colors and “go bananas” with the possibilities. Cake pops are an amazing treat for any occasion birthday parties, anniversary parties or just special weekend dessert needs. Try it.

Ingredients:

  • 3 cups red velvet cake or any other cake
  • 4-6 tbsp cream cheese frosting or any other frosting
  • 12 oz Red colored candy melts
  • 12 oz White colored candy melts
  • Cake pop sticks
cake pops

Directions:

1. In a big glass bowl, add cake and mash it to make crumb like mixture.

2. Add frosting to the mixture 1 tbsp at a time to adjust the consistency so that the dough holds together but is not too soft.

3. Take a baking tray, line it with parchment paper and spread the dough on the tray.

4.Keep the dough ¾ inch thick at least so the cake pop stick can hold the cake together later.

5.With the help of a cookie cutter cut dough in the desired shape. Make balls of the remaining dough. Try to make edges of the cake dough clean so there are no crumbs.

6. Arrange all the cake dough on the tray and put it in the refrigerator for 20 mins. Don not refrigerate any longer otherwise it will thicken the melted chocolate too fast later.

7. Meanwhile, melt the red and white candy melts in a microwave at 30 second intervals and put them in a glass separately, where it is easy to dip the cake pops.

8. Take the tray out of the  refrigerator.

9. Take one cake pop stick and dip in the melted candy, put it inside the cake dough deep enough to hold everything together and then dip the cake pop in the melted candy and wait till the excess candy is dripped off.

10. If the melted candy thickens, put it in the microwave for 15-30 seconds to melt it again.

11. Arrange them on the tray and put in the refrigerator for 10  mins.

12. Put small amounts of remaining red and white candy melt in separate plastic bags and cut their tips a little. Then, decorate the cake pops.

13. Enjoy.

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Iced Lemon-Almond Tea Cake

Amazing treat that is soft and light, just to have something with tea as a snack or a very elegant looking evening delicacy.

Ingredients:

  • ¼ cup + 1 tbsp lemon juice
  • ½  cup semolina
  • 2 large eggs
  • ¼ cup + 2 tbsp all-purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter
  • ¼ cup + 3 tbsp sugar
  • 1 tbsp lemon zest
  • Almond flakes to garnish

Icing :

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Tips:

  1. Put a parchment paper baking sheet in the loaf pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
  2. For best results and easy maneuvering of the ingredients use butter and eggs  at room temperature.
  3. Duration of baking may change with different ovens, so let the cake cook for 12 mins straight and from then on check every 2-3 minutes so that the cake doesn’t burn.
Iced Lemon-Almond Tea Cake

Directions:

  • Preheat the oven to 350 degree F.
  • Grease a 9×5 loaf pan with non-stick cooking spray.
  • Take a big glass bowl and add lemon juice to semolina and keep aside.
  • In another bowl, butter, eggs, lemon zest, sugar, and mix well.
  • Then, add all-purpose flour, almond flour, baking powder and salt to the mixture and mix well.
  • In the end, add the kept aside mix of lemon juice and semolina to the mixture and mix well.
  • Pour the batter in the loaf pan and sprinkle almond flakes on top.
  • To make glaze or icing, whisk powdered sugar and lemon juice together till it gets to a pourable consistency and keep aside.
  • Bake until a toothpick inserted into the center comes out clean around 20 to 25 min.
  • Let the bread cool for 15 minutes in the pan, then remove it from the pan but cool completely before drizzling the cake with glaze.
  • Cool the cake in refrigerator, then cut and serve.
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No Bake Chocolate Cheesecake

This is a very easy to make no bake cheesecake with minimum ingredients. Chocolate, Oreos and Nutella, well everything yummy and delicious. Involve your children and get them interested in baking (well essentially just mixing and freezing) with this recipe. Effort is tiny and outcome is tasty so, go for it.

No Bake Chocolate Cheesecake

Ingredients:

For Crust:

  • 30 Oreo thin cookies (more is fine)
  • 2 tbsp melted unsalted butter

For Cheesecake:

  • 2 cream cheese packs (8 oz each)
  • ¼ cup sour cream
  • ½ cup icing sugar
  • 1 tsp vanilla extract
  • ½ cup Nutella

For Decorating:

  • 2 oz chocolate
  • 1tbsp softened unsalted butter
No Bake Chocolate Cheesecake

Tips:

  • Use butter, cream cheese and sour cream at room temperature.
  • If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
  • Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.
No Bake Chocolate Cheesecake

Directions:

  • Put Oreo cookies in a small grinder and crush them until the crumbs are very fine.
  • Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.
  • Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spread and press flat.
  • Chill crust in freezer for at least 10 minutes.
  • Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the icing sugar and sour cream, scraping the sides of the bowl, as necessary.
  • Add and fold the vanilla extract and Nutella slowly and carefully .
  • Pour the filling into the crust. Cover with plastic wrap if you want and refrigerate until firm, 2 ½ to 3 hours.
  • Remove cheesecake and put some melted chocolate strokes on top and its ready to serve.
No Bake Chocolate Cheesecake
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Sour Cream Pecan Coffee Cake

Coffee cake, as opposed to the name suggests, has no coffee in it but rather is meant to be enjoyed with a good cup of coffee in your time of leisure. Because eating coffee cake can’t be rushed, making it is also quite indulging. Well, then let’s get to it already!

Sour Cream Pecan Coffee Cake

Ingredients:

For the Streusel:

  • 1 ½  cup chopped pecans
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 3 tbsp melted butter
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon powder
Sour Cream Pecan Coffee Cake

For the Cake:

  • ½  cup softened butter
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 ½  teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½  teaspoon fine salt
  • ¾  teaspoon baking soda
  • 1 teaspoon baking powder
Sour Cream Pecan Coffee Cake

Tips:

  • Make slices of the cake and take it out the pan, don’t take the whole cake out the tray because it might mess up the layers.
  • For best results and easy maneuvering of the ingredients use butter, eggs and sour cream at room temperature.
  • Duration of baking may change with different ovens, so let the cake cook for 25 minutes straight and from then on check every 3 minutes so that the cake doesn’t burn.
Sour Cream Pecan Coffee Cake

Directions:

  • Preheat the oven to 350 degree F.
  • Grease a 9×5 loaf pan with non-stick cooking spray or butter.
  • To make streusel, mix chopped pecans with brown sugar and granulated sugar. Then, add melted butter and mix well. And in the end, add salt and cinnamon powder. Keep it aside.
  • To make the cake batter, in a  big glass bowl, add butter, sugar, eggs,   sour cream and vanilla, then mix until the mixture becomes smooth.
  • Sift flour, baking powder, baking soda and salt into the bowl and mix until the mixture is smooth.
  • Alternate the cake batter layer and streusel in the cake pan.
  • Bake at 350 for 30-35 minutes, or until a skewer comes out clean.
  • Let the cake cool completely before slicing and serving.
Sour Cream Pecan Coffee Cake
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Devil’s Food Cake

As the name suggests, this cake is devilishly chocolaty. The cake has a chocolate base, chocolate frosting and a chocolate garnish. It’s a very indulgent dessert but once in a while you deserve it.

Ingredients:

These are the ingredients to make one round 9-inch cake. But I wanted to make a 9-inch 2-tier cake for which I had to repeat the process and make this cake twice.

  • 1 ½ cup all-purpose flour
  • 1 ⅓ cup superfine sugar
  • ½ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, cut into pieces
  • ½ cup boiling water
  • 1 tbsp instant coffee
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature

Ingredients for the Fudge Frosting:

  • 12 oz semisweet chocolate, chopped
  • 1 ¾ cup whipping cream
  • ½ cup sour cream
  • ½ tsp vanilla extract
  • 1 pinch salt

Baking Directions for the Cake:

1. For the cake, preheat the oven to 350ºF. Grease a    9-inch cake pan and line the bottom with parchment paper.

2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl and add butter to it.

3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth.

4.Break the eggs and add them to the batter. Mix well until well blended.

5.Pour the batter in the prepared pan and tap it on the counter to eliminate any bubbles.

6. Bake the cake for about 30-35 minutes, until a tester inserted in the center of the cake comes out clean. Cool the cake completely to room temperature before putting the frosting.

Directions for the Fudge Frosting:

  1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water.
  2. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth.
  3. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally.
  4. Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency.  
  5. Place the cake on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake.
  6. Spread frosting over the top and then the sides of the cake. Chill the cake for at least 2 hours.
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Chocolate cake with Nutella Frosting

This is a recipe for a small, decadent cake that can be baked for a small intimate celebration. It is a very easy recipe where you can decorate the cake creatively and make it festive. So here it is.his is a recipe for a small, decadent cake that can be baked for a small intimate celebration. It is a very easy recipe where you can decorate the cake creatively and make it festive. So here it is.

Ingredients for cake:

  • ½ cup + 3 tbsp all-purpose flour
  • ¼ cup unsalted butter at room temperature
  • 2/3 cup sugar
  • 1 egg
  • 6 tbsp cocoa powder
  • ¼ tsp baking soda
  • 1/8 tsp salt 
  • 1-2 tbsp milk
  • 1 tsp vanilla extract

Ingredients Nutella Cream Cheese Frosting :

  • 4oz cream cheese at room temperature
  • ¼ cup unsalted butter at room temperature
  • 2 cups icing sugar
  • 1tsp vanilla extract
  • 6 tbsp Nutella
  • 2 tbsp cocoa powder

Tips:

  1. Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
  2. For best results and easy maneuvering use ingredients at room temperature.
  3. Duration of baking may change with different ovens, so let the cake cook for 16 minutes straight and from then on check every minute so that the cake doesn’t burn.

Directions:

  • Preheat oven at 350°F.
  • Prepare an 8-inch round cake pan by greasing and laying with parchment paper on the bottom of the pan.
  • Whisk sugar and butter together in a large bowl. Add the eggs, milk and vanilla extract, and mix it well.
  • Sift all the dry ingredients that is flour, cocoa powder, baking soda, salt and add it to the wet mixture.
  • If the batter is too stiff, adjust the consistency by adding a little amount of milk at a time.
  • Pour the batter in the greased pan and tap the pan to release air bubbles.
  • Bake at 350°F for 16-20 minutes. Test the cake with a knife or skewer in the center to make sure the cake is well cooked. Keep it aside and let it cool.
  • Prepare the frosting. In a large bowl, beat the cream cheese, butter and vanilla extract together until well blended.
  • Sift the cocoa powder and icing sugar, and then, add it to the cream cheese mixture gradually, beating after each addition until blended.
  • Slowly fold in the Nutella till it is fully incorporated.
  • Take the cake out of the tin, place it upside down on the turntable.
  • Cover the cake with frosting and decorate it with some chocolate sprinkles and fresh fruit.

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Buttered Pecan and Vanilla Cake

This is one of my most favorite and cherished recipes which my mom use to make. I have such fond memories attached to it. Aroma of freshly baked cake around the home takes me back to childhood and all things nostalgic. This is a very easy-peasy recipe which can be lot of fun because you can add a lot of things to it and try a lot of combinations.

Ingredients for Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt 
  • ½ cup + 1tbsp unsalted butter at room temperature
  • ½  cup sugar
  • 2 eggs  
  • ½ cup milk
  • 1 tsp vanilla extract
  • 2.25oz or ½ cup chopped pecans

Ingredients for Vanilla Buttercream Frosting:

  • ½ cup unsalted butter at room temperature
  • 2 cup icing sugar
  • 1tsp vanilla extract
  • ½ tsp salt
  • 1-2 tbsp milk

Tips:

  1. Put a parchment paper baking sheet in the cake pan after greasing the pan and lightly grease the parchment paper also. This helps to get the cake out easily after its baked.
  2. For best results and easy maneuvering use ingredients at room temperature.
  3. Duration of baking may change with different ovens, so let the cake cook for 16 minutes straight and from then on check every minute so that the cake doesn’t burn.

Directions:

  • Preheat oven at 350°F.
  • Place chopped pecans in a baking pan and spread 1tbsp of butter on it.
  • Toast the pecans for 6-10 mins without burning them by stirring frequently. Set them aside to cool.
  • Prepare a square cake pan by greasing and laying with parchment paper on the bottom of the pan.
  • Whisk sugar and butter together in a large bowl. Add the eggs, milk and vanilla extract, and mix it well.
  • Sift all the dry ingredients that is flour, baking powder, salt and add it to the wet mixture.
  • And in the end, add and fold in the buttered pecans ever so slightly.
  • Pour the batter in the greased pan and tap the pan to release air bubbles.
  • Bake at 350°F for 16-20 minutes. Test the cake with a knife or skewer in the center to make sure the cake is well cooked.
  • Prepare the frosting. In a large bowl, cream the butter and icing sugar together. Add salt and vanilla extract to the mixture to get rid of any lumps. Adjust the consistency by adding a little amount of milk at a time.
  • Cover the cake with frosting and decorate it with some pecans or fresh fruit.
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No Bake Cheesecake

This is a very easy to make no bake cheesecake with minimum ingredients. And since you don’t bake it, there is absolutely no way this can go wrong (cracks etc.).The taste is as good as any other baked cheesecake and you could have a lot of fun with decorating it with fruits, chocolates or nuts.

Ingredients:

  • 1 ½ packet Biscoff cookies(45-48 cookies)
  • ½ cup butter
  • Two 8oz cream cheese packs
  • One 14oz condensed milk pack
  • 1 tsp vanilla extract
  • ¼ cup lemon juice

Tips:

  1. Use butter, cream cheese and condensed milk at room temperature.
  2. I have used Biscoff cookies so that I don’t have to add extra sugar with the cookies and butter mixture but you can use any other cookies or crackers and add a little sugar to it.
  3. If the cheesecake slices are melting a little at the edges, keep it in the freezer for 2 to 3 minutes just before serving.
  4. Butter the pan before putting the crumb crust in the pan to remove the cheesecake easily later.

Directions:

1. Put Biscoff cookies in a small grinder and crush them until the crumbs are very fine.

2. Pour crumbs into a large bowl, add melted and slightly cooled butter to it, and stir until well combined.

3. Press the crumb mixture into a 9-inch springform pan or a 9 -inch pie pan , spreading it 1 1/2 to 2 inches up the side; press flat.

4. Chill crust in freezer for at least 10 minutes.

5. Using an electric mixer, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary.

6.Add the lemon juice and vanilla extract to the filling mixture.

7. Pour the filling into the crust. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

8. Remove cheesecake from the pan and it is ready to serve.