I think this is from Betty Crocker, but I don't remember. I'm going through some of my old handwritten recipes and posting them. Classic old recipes that are pretty easy to make. Enjoy!
Starlight Cake
2 c. flour
1 1/2 c. sugar
3 1/2 t. baking powder
1 t. salt
1/2 c. shortening or butter
1 c. milk
1 t. vanilla
3 eggs
Dump everything into a mixing bowl. Beat on low for 30 seconds to combine. Scrape down the sides and beat on high for 2-3 minutes. Pour into greased and floured pans. Bake at 350° - 9x13 40-45 minutes, round layers 30-35 minutes, cupcakes 16-20 minutes.
Let cool completely before frosting. May I suggest this chocolate frosting recipe or this one?
Showing posts with label easy cake. Show all posts
Showing posts with label easy cake. Show all posts
Wednesday, April 1, 2020
Monday, March 30, 2020
One-Egg Cake
In case you're running low, this is a basic cake recipe that can handle substitutions.
One-Egg Cake
2 c. flour
1 1/2 c. sugar
2 1/2 t. baking powder
1 t. salt
1/3 c. shortening or butter
1 c. milk
1 t. vanilla
1 egg
Dump everything into the mixer bowl. Beat on low for 30 seconds to combine, then scrape down the sides. Beat on high for 2 minutes.
Pour into a greased 9x13 pan. Bake at 350°F for 30-35 minutes.
One-Egg Cake
2 c. flour
1 1/2 c. sugar
2 1/2 t. baking powder
1 t. salt
1/3 c. shortening or butter
1 c. milk
1 t. vanilla
1 egg
Dump everything into the mixer bowl. Beat on low for 30 seconds to combine, then scrape down the sides. Beat on high for 2 minutes.
Pour into a greased 9x13 pan. Bake at 350°F for 30-35 minutes.
Thursday, February 1, 2018
Thursday Recipe - GingerBundt Cake
I've been on a cake kick ever since Christmas. I got a new bundt pan and I love it. Cakes can be so easy to make, too. This one has the great flavors of gingerbread in a fluffy, delicious cake. Serve it with lemon sauce, whipped topping, ice cream, or even hot fudge or caramel.
The mix of honey and molasses gives a lighter taste and color to the cake. I prefer it. If you want the full dark taste, go ahead and use just molasses. If you want a much lighter cake, try using all honey instead.
GingerBundt Cake
1/2 c. molasses
1/2 c. honey
1/2 c. butter, melted
1/2 c. brown sugar
1 1/2 t. cinnamon
1 1/2 t. ginger
1/2 t. nutmeg
1/4 t. cardamom
1/4 t. allspice or ground cloves
1 t. baking soda
1/2 t. salt
1 large egg
1 c. sour cream
2 c. flour
Pre-heat oven to 325°. Grease and flour a bundt pan. Set aside.
Cream molasses, honey, butter, brown sugar, and spices together. Stir in baking soda, salt, egg, and sour cream. Beat until lighter in color and everything is well mixed. Scrape the sides several times to make sure all of it is mixed in.
Stir in flour. Beat for 1 minute at low speed.
Pour batter into bundt pan. It will be thick. Spread until pan is evenly filled.
Bake at 325° for 45-50 minutes, until toothpick comes out clean.
Cool 3-5 minutes before turning out of the pan onto a plate.
Serve warm or cold.
The mix of honey and molasses gives a lighter taste and color to the cake. I prefer it. If you want the full dark taste, go ahead and use just molasses. If you want a much lighter cake, try using all honey instead.
GingerBundt Cake
1/2 c. molasses
1/2 c. honey
1/2 c. butter, melted
1/2 c. brown sugar
1 1/2 t. cinnamon
1 1/2 t. ginger
1/2 t. nutmeg
1/4 t. cardamom
1/4 t. allspice or ground cloves
1 t. baking soda
1/2 t. salt
1 large egg
1 c. sour cream
2 c. flour
Pre-heat oven to 325°. Grease and flour a bundt pan. Set aside.
Cream molasses, honey, butter, brown sugar, and spices together. Stir in baking soda, salt, egg, and sour cream. Beat until lighter in color and everything is well mixed. Scrape the sides several times to make sure all of it is mixed in.
Stir in flour. Beat for 1 minute at low speed.
Pour batter into bundt pan. It will be thick. Spread until pan is evenly filled.
Bake at 325° for 45-50 minutes, until toothpick comes out clean.
Cool 3-5 minutes before turning out of the pan onto a plate.
Serve warm or cold.
Thursday, December 14, 2017
Thursday Recipe - Banana Cake
Just your basic, delicious banana cake for those overripe bananas sitting on your counter. This is my version of the classic from Betty Crocker.
Banana Cake
1 1/2 c. mashed banana (4-5 medium)
1 1/2 c. sugar
1/2 c. butter
1/3 c. yogurt or milk
3 eggs
1 t. baking powder
1 t. baking soda
1 t. salt
2 1/3 c. flour (use a mix of whole wheat and white if you want)
Mix mashed bananas and sugar until the lumps are mostly gone. Add softened butter, milk and eggs. Cream for 2-3 minutes. Add baking powder, soda, and salt; stir to combine. Stir in flour. Beat on low 1-2 minutes, until everything is fully combined.
Pour into a greased 9x13 pan. Bake at 325° for 40-50 minutes, until a toothpick comes out clean. Cool and frost with cream cheese frosting if desired.
Banana Cake
1 1/2 c. mashed banana (4-5 medium)
1 1/2 c. sugar
1/2 c. butter
1/3 c. yogurt or milk
3 eggs
1 t. baking powder
1 t. baking soda
1 t. salt
2 1/3 c. flour (use a mix of whole wheat and white if you want)
Mix mashed bananas and sugar until the lumps are mostly gone. Add softened butter, milk and eggs. Cream for 2-3 minutes. Add baking powder, soda, and salt; stir to combine. Stir in flour. Beat on low 1-2 minutes, until everything is fully combined.
Pour into a greased 9x13 pan. Bake at 325° for 40-50 minutes, until a toothpick comes out clean. Cool and frost with cream cheese frosting if desired.
Thursday, May 14, 2015
Thursday Recipe - Cream Cheese Pound Cake
This came out of one of those old cookbooks I own. I lightened it up and cut the sugar. My kids said it was one of the best cakes I've made in ages. It was easy, too.
Cream Cheese Pound Cake
2/3 c. butter
1/4 c. oil
2 1/2 c. sugar
1 8 oz. package low-fat cream cheese or neufchatel cream cheese
2 1/2 c. white flour
6 eggs (use 7 if they are medium or small)
1 t. vanilla
Grease and flour a bundt pan. Set aside. Heat oven to 325°.
Cream butter and oil together until fluffy. Add sugar. Cream until well mixed. Add cream cheese. Beat together until very light and fluffy, at least 3 minutes. Add eggs and vanilla. Beat for another 3-4 minutes, until eggs are incorporated and the whole mixture is very light and creamy. Stir in flour just until well mixed.
Pour batter into bundt pan. Bake for 70-75 minutes until a *toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a plate.
We served this with berries and whipped cream. It was delicious and completely disappeared.
*If you have never used the toothpick method, here's what you do:
Stab a toothpick into the center of the cake. Pull it out. If you have wet lumps sticking to it, the cake needs another 5 minutes or so of baking time. If the toothpick comes out with no batter or crumbs on it, or just a couple of very small crumbles, the cake is done. You can also use a butter knife or chopstick to test this way.
Cream Cheese Pound Cake
2/3 c. butter
1/4 c. oil
2 1/2 c. sugar
1 8 oz. package low-fat cream cheese or neufchatel cream cheese
2 1/2 c. white flour
6 eggs (use 7 if they are medium or small)
1 t. vanilla
Grease and flour a bundt pan. Set aside. Heat oven to 325°.
Cream butter and oil together until fluffy. Add sugar. Cream until well mixed. Add cream cheese. Beat together until very light and fluffy, at least 3 minutes. Add eggs and vanilla. Beat for another 3-4 minutes, until eggs are incorporated and the whole mixture is very light and creamy. Stir in flour just until well mixed.
Pour batter into bundt pan. Bake for 70-75 minutes until a *toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a plate.
We served this with berries and whipped cream. It was delicious and completely disappeared.
*If you have never used the toothpick method, here's what you do:
Stab a toothpick into the center of the cake. Pull it out. If you have wet lumps sticking to it, the cake needs another 5 minutes or so of baking time. If the toothpick comes out with no batter or crumbs on it, or just a couple of very small crumbles, the cake is done. You can also use a butter knife or chopstick to test this way.
Thursday, April 17, 2014
Thursday Recipe - Easter Bunny Cakes
My mom tried very hard to establish traditions. She tried to do the lemon easter egg cake but it never looked quite right. The cake usually crumbled. Frosting just doesn't work as glue to put it back together. Colored coconut doesn't hide it very well, either. We teased her about her ugly cakes, but they still tasted good. And we still loved her. The effort mattered.
Which leads me to my point of the story - it doesn't matter if you're a Pinterest queen or a total Pinterest fail, like me usually. What your family will remember is that you tried. You had fun with it and with them. That's what really matters.
Easter is a time to celebrate re-birth, new chances, and the resurrection of our Savior, Jesus Christ. Because of His sacrifice, we have the chance to be reborn and renewed and forgiven of our mistakes and sins. And He won't care if our cakes are Pinterest-worthy beauties or total disasters. What will matter is that we tried and did the best we could.
So here's my version of an Easter cake, just as a reminder that even imperfect ugly cakes taste as good as the pretty ones.
Easter Bunny Cake
Colored Coconut, aka fake grass:
1 c. shredded coconut
a few drops of green food coloring
Put coconut in a plastic bag. Add food coloring. Shake until coconut is all about the same shade of green. If it's too light, add a couple more drops of food coloring.
Spread on a plate or pie pan and let it dry for a couple of hours.
Cake - feel free to use your favorite cake mix or recipe, but lemon is traditional in our house for this:
2 c. flour
1 1/2 c. sugar
1/2 c. butter or shortening
1 c. milk
3 1/2 t. baking powder
1 t. salt
1 t. vanilla
2 eggs
2 egg yolks (set aside the whites to use for frosting)
1 t. lemon flavoring
1 t. lemon zest, if desired
Beat all ingredients on low speed just until mixed. Turn speed to high and beat for 3 minutes. Pour into two round cake pans that have been greased and floured. Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool 10 minutes, then turn out onto a rack to finish cooling.
Fluffy Frosting - you can use whatever frosting recipe you want, but I like this fluffy marshmallow version. It's sticky and messy but very tasty:
1/2 c. sugar
1/4 c. corn syrup
2 T. water
2 egg whites
1 t. vanilla
Mix sugar, corn syrup, and water in a saucepan. Bring to a boil. Cook to 242° on a candy thermometer which is firm ball stage - a small amount dropped into a bowl of very cold water forms a ball that holds its shape until squished.
Meanwhile, beat egg whites until stiff peaks form. Pour hot syrup very slowly into egg whites, beating the whole time. This is a lot like making divinity except it won't get as stiff. Once you get all the syrup incorporated, keep beating and add the vanilla. Beat until peaks form and the frosting is thick and glossy.
To make bunnies:
Take a large serving tray or plate. Cut one round cake in half. Set the halves up on end on the plate to make a half circle, double layer cake set on its side. You can put some frosting between the layers to hold it in place or use a thin layer of strawberry or raspberry jam because it tastes good with lemon cake. Frost the cake with the fluffy frosting. Add two red or pink jelly beans as eyes. Cut ears from pink construction paper and stick into the cake towards one end to make a head. Sprinkle the green coconut on the plate to make grass. Add jelly beans as desired.
To make a cake like my mom's cake:
Crumble half the cake trying to get it out of the pan. Stick the pieces together on a plate, gluing with frosting. If it still looks like a round cake, drop it a couple of times. Glue it together with more frosting. It should be a lopsided weird looking pile of cake crumbs and frosting. Sprinkle coconut across the cake then dump a giant bag of jelly beans over the frosting on top. Set the cake aside somewhere the kids can sneak most of the jelly beans out of the frosting before you serve the cake.
Serve with a spoon since the frosting isn't holding it together. It won't matter because everyone will enjoy it anyway.
Which leads me to my point of the story - it doesn't matter if you're a Pinterest queen or a total Pinterest fail, like me usually. What your family will remember is that you tried. You had fun with it and with them. That's what really matters.
Easter is a time to celebrate re-birth, new chances, and the resurrection of our Savior, Jesus Christ. Because of His sacrifice, we have the chance to be reborn and renewed and forgiven of our mistakes and sins. And He won't care if our cakes are Pinterest-worthy beauties or total disasters. What will matter is that we tried and did the best we could.
So here's my version of an Easter cake, just as a reminder that even imperfect ugly cakes taste as good as the pretty ones.
Easter Bunny Cake
Colored Coconut, aka fake grass:
1 c. shredded coconut
a few drops of green food coloring
Put coconut in a plastic bag. Add food coloring. Shake until coconut is all about the same shade of green. If it's too light, add a couple more drops of food coloring.
Spread on a plate or pie pan and let it dry for a couple of hours.
Cake - feel free to use your favorite cake mix or recipe, but lemon is traditional in our house for this:
2 c. flour
1 1/2 c. sugar
1/2 c. butter or shortening
1 c. milk
3 1/2 t. baking powder
1 t. salt
1 t. vanilla
2 eggs
2 egg yolks (set aside the whites to use for frosting)
1 t. lemon flavoring
1 t. lemon zest, if desired
Beat all ingredients on low speed just until mixed. Turn speed to high and beat for 3 minutes. Pour into two round cake pans that have been greased and floured. Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool 10 minutes, then turn out onto a rack to finish cooling.
Fluffy Frosting - you can use whatever frosting recipe you want, but I like this fluffy marshmallow version. It's sticky and messy but very tasty:
1/2 c. sugar
1/4 c. corn syrup
2 T. water
2 egg whites
1 t. vanilla
Mix sugar, corn syrup, and water in a saucepan. Bring to a boil. Cook to 242° on a candy thermometer which is firm ball stage - a small amount dropped into a bowl of very cold water forms a ball that holds its shape until squished.
Meanwhile, beat egg whites until stiff peaks form. Pour hot syrup very slowly into egg whites, beating the whole time. This is a lot like making divinity except it won't get as stiff. Once you get all the syrup incorporated, keep beating and add the vanilla. Beat until peaks form and the frosting is thick and glossy.
Take a large serving tray or plate. Cut one round cake in half. Set the halves up on end on the plate to make a half circle, double layer cake set on its side. You can put some frosting between the layers to hold it in place or use a thin layer of strawberry or raspberry jam because it tastes good with lemon cake. Frost the cake with the fluffy frosting. Add two red or pink jelly beans as eyes. Cut ears from pink construction paper and stick into the cake towards one end to make a head. Sprinkle the green coconut on the plate to make grass. Add jelly beans as desired.
To make a cake like my mom's cake:
Crumble half the cake trying to get it out of the pan. Stick the pieces together on a plate, gluing with frosting. If it still looks like a round cake, drop it a couple of times. Glue it together with more frosting. It should be a lopsided weird looking pile of cake crumbs and frosting. Sprinkle coconut across the cake then dump a giant bag of jelly beans over the frosting on top. Set the cake aside somewhere the kids can sneak most of the jelly beans out of the frosting before you serve the cake.
Serve with a spoon since the frosting isn't holding it together. It won't matter because everyone will enjoy it anyway.
Thursday, November 24, 2011
Thursday Recipe - Easy Apple Cake
Looking for something simple but delicious? Try this cake. So simple anyone can make it.
Apple Cake
1 box butter pecan cake mix
1/2 c. butter, melted
1 c. apple juice
1 can apple pie filling
(Or you can use 1 quart of bottled apple slices instead of the juice and pie filling)
Heat oven to 350°. Dump everything in a mixing bowl. Stir it together. Grease a 9x13 cake pan. Pour in the cake mixture. Spread it out just a bit until it's even. Bake for about 45 minutes until a toothpick comes out clean. Let it cool for about 15 minutes then serve.
If you want to get fancy, drizzle it with caramel sauce and serve with vanilla or butter pecan ice cream.
Apple Cake
1 box butter pecan cake mix
1/2 c. butter, melted
1 c. apple juice
1 can apple pie filling
(Or you can use 1 quart of bottled apple slices instead of the juice and pie filling)
Heat oven to 350°. Dump everything in a mixing bowl. Stir it together. Grease a 9x13 cake pan. Pour in the cake mixture. Spread it out just a bit until it's even. Bake for about 45 minutes until a toothpick comes out clean. Let it cool for about 15 minutes then serve.
If you want to get fancy, drizzle it with caramel sauce and serve with vanilla or butter pecan ice cream.
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