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Top Five Delicious Cake Flavors

By Edited Nov 13, 2013 5 16

Let Them Eat Cake!

Cakes have been around since the 13th century and the custom of putting candles on a birthday cake originated in Germany. People traditionally enjoy a slice of cake at a celebration and often it’s the highlight of the party. Whether the bash is for a birthday, graduation, promotion, wedding, anniversary, or any other reason, folks usually end their get-together with a slice of delicious cake. 

Cakes come in many flavors and almost everyone has a favorite, what’s yours? If you are one of the few who are undecided, here is a list of five of the most delicious cakes, including the recipe for each. But, what if you don't have time to make a cake from scratch? Don't worry, nowadays you can find a cake mix for any of these tasty varieties, and if you don't like to bake you can find all these cakes at your local bakery. 

Cinderella Wedding Cake

Top Five Delicious Cake Flavors 

 

Half Eaten Cake
White Cake with Buttercream Frosting

Cake

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup shortening (room temperature)
4 egg yolks
2 teaspoons vanilla
2 cups all-purpose flour
4 egg whites (room temperature)
 
  • Pre-heat oven to 325 degrees
  • Grease three 9-inch round cake pans and line the bottom of the pans with parchment paper
  • In a small bowl combine the buttermilk with baking soda and let stand
  • In a large bowl mix the sugar with the butter, oil, and shortening
  • Add in egg yolks and vanilla and beat until well mixed
  • Add the buttermilk mixture alternately with the flour into the sugar mixture
  •  In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form
  • Fold 1/3 of the whites into the creamed batter until blended and then fold in remaining whites until no streaks remain
  • Pour the batter in the pans
  • Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean
  • Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting 

Buttercream Frosting 

6 tablespoons butter, softened 
3 tablespoons whipping cream
1 teaspoon vanilla
3 cups confectioners' sugar 
  • Beat together the butter, whipping cream and vanilla in a medium bowl until smooth (about 3-4 minutes).
  •  Add the confectioners’ sugar and beat until smooth (add more sugar if necessary to achieve desired consistency) 

 

Chocolate Cake(100202)
Chocolate Cake with Chocolate Buttercream Frosting 

Cake 

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1tsp salt
2 eggs
1 cup coffee (cool)
1 cup buttermilk
1/2 cup vegetable oil
1 tbsp. vanilla
  • Preheat to 350 degrees
  • Grease two 9-inch round cake pans and line the bottom of the pans with parchment paper
  • Sift the flour, sugar, cocoa, baking soda, baking powder and salt together into a large mixing bowl
  • In a separate bowl add the eggs, coffee, buttermilk, oil and vanilla
  • Add the ‘wet’ ingredients to the ‘dry’ and mix on medium speed for 2 minutes
  • Pour the batter evenly into the cake pans and tap the pans on the countertop to remove air bubbles
  • Bake for 20 minutes and rotate your pans for even cooking.  Bake for another 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool cake pans on a wire rack 

Chocolate Buttercream Frosting 

6 tablespoons butter, softened 
3 tablespoons whipping cream
1 teaspoon vanilla
3 cups confectioners' sugar
3 Tablespoons cocoa powder 
  • Beat together the butter, whipping cream and vanilla in a medium bowl until smooth (about 3-4 minutes).
  • Add the confectioners’ sugar and cocoa powder and beat until smooth 

 

Carrot Cake(100203)
Carrot Cake 

Cake 

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots 
1 cup coarsely chopped walnuts (you may also substitute pecans, almonds or hazelnuts) 
  • Pre-heat oven to 350 degrees
  • Grease two 9-inch round cake pans and line the bottom of the pans with parchment paper
  • Using an electric mixer; mix the sugar, oil and eggs for about 30 seconds in large bowl on low speed
  • Add the flour, cinnamon, baking soda, 1 teaspoon vanilla and salt and mix at low speed for 1 minute
  • Stir-in carrots and nuts
  • Pour into pan(s)
  • Bake:  
  • 13x9-inch pan 40 to 45 minutes
  • 9-inch round pans 30 to 35 minutes
  • Or until a toothpick inserted in center comes out clean
  • Cool cake pans on a wire rack 

Cream Cheese Frosting 

1 8 oz. package cream cheese, softened
1/4 cup butter, softened
2 to 3 teaspoons whole milk
1 teaspoon vanilla
4 cups powdered sugar 
  • Using an electric mixer, mix cream cheese, butter, milk and vanilla on low speed until smooth
  • Add powdered sugar gradually, ½ cup at a time and continue to mix on low speed until smooth

In a sauté pan, heat 3 Tbs. butter with ½ cup of brown sugar and add nuts. Stir for 2 - 3 minutes and set aside to cool for 5 minutes. Place nut mixture on top of the cake after frosted and store in the refrigerator until ready to serve.

 

Red Velvet Cake(100204)
Red Velvet 

Cake 

2 1/2 cups all-purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring 
  • Preheat oven to 350 degrees
  • Grease two 9-inch round cake pans and line the bottom of the pans with parchment paper
  • In a medium bowl whisk eggs
  • Stir-in oil, buttermilk, vinegar, vanilla and food coloring – set aside
  • In another bowl mix flour, sugar, cocoa, salt and baking soda
  • Combine the ‘wet’ ingredients with the ‘dry’ ingredients and use an electric mixer on medium-high for 1 to 1 ½ minutes
  • Pour mix into cake pans and tap the pans on the countertop to remove air bubbles
  • Bake 30 minutes or until a toothpick inserted in center comes out clean
  • Cool cake pans on a wire rack 

Cream Cheese Frosting 

1 8 oz. package of cream cheese at room temperature
1 cup butter at room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar 
  • Sift the sugar and set aside
  • Beat cream cheese and butter on high until creamy
  • Add vanilla
  • Add the sugar ½ cup at a time and mix well 

 

Coconut Cake(100205)
Coconut Cake 

Cake

3 sticks unsalted butter (room temperature)
2 cups sugar
5 extra-large eggs (room temperature)
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut 
  • Preheat the oven to 350 degrees
  • Grease two 9-inch round cake pans and line the bottom of the pans with parchment paper
  • Using an electric mixer, mix the butter and sugar on medium-high speed until fluffy, about 5 minutes
  • Add eggs, one at a time while mixing on medium speed
  • Add vanilla and almond extract, mix thoroughly
  • In a second bowl, sift together the flour, baking powder, baking soda and salt
  • Add the dry ingredients and the milk to the batter alternately with the mixer on low speed (start with the dry ingredients)
  •  Stir-in shredded coconut, using a spatula.
  • Pour the batter into pans
  • Bake 50 minutes, or until a toothpick inserted in the center of the cake comes out clean
  • Cool cake pans on a wire rack 

Frosting

2 8oz. packages of cream cheese (room temperature)
2 sticks unsalted butter (room temperature)
3/4 teaspoon pure vanilla extract
1 pound confectioners' sugar
6 ounces sweetened shredded coconut 
  • Sift sugar and set aside
  • Mix cream cheese, butter and vanilla on low speed
  • Add sugar and mix till smooth
  • Frost cake and add the 6 ounces sweetened shredded coconut to the top and sides of the cake

Enjoy any of these top five delicious cakes at your next celebration!

 

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Comments

Jun 3, 2012 8:32am
claudslewis
Yumm! I love that every recipe here is made from scratch. It's the only way I ever bake.
Jun 3, 2012 4:57pm
Introspective
I wish I could go to your house for dessert! :o) Thanks so much for the comment.
Jun 3, 2012 11:04am
Deborah-Diane
Mmmm! All these cake recipes sound wonderful, and your photos are great, too!
Jun 3, 2012 4:59pm
Introspective
Thanks so much, Deb! I appreciate your comments!!
Jun 3, 2012 6:21pm
Misskate
Ok so now i want cake! Yummy! Ive never looked at an InfoBarrel article and wanted it eat it before. Lol As in the flavours, im a chocolate girl all the way!
Jun 4, 2012 1:17pm
Introspective
It is so interesting how you spell it "flavour." In the US we spell it "flavor." Thanks Misskate! And, by-the-way, I also love chocolate!
Jun 4, 2012 1:01pm
askformore
Your cake recipes are great. But I also love your opening quote, the famous: "Let them eat cake", and the Cinderella wedding cake photo
Jun 4, 2012 1:19pm
Introspective
I like the Cinderella cake photo also (I found it on morguefile.com). Thanks askformore!
Jun 6, 2012 3:41am
davwrite
These look delicious, especially the chocolate cake. But what will they do to my waistline? (As if I was worried)
Jun 6, 2012 4:57pm
Introspective
Everything in moderation! Thanks for the comment, davwrite!!
Jun 8, 2012 5:01am
Jack_Luca
I LOVE red velvet cake! The coconut looks amazing too. I am pinning this!
Jun 8, 2012 9:12am
Introspective
Thanks so much Jack!!
Jun 10, 2012 3:14am
Ddraig
Lovely and helpful cake article. I am a bit fed up of tasting fondant so the coconut cake you have here sounds lovely to me.
Jun 10, 2012 8:30am
Introspective
I like the taste of buttercream and cream cheese frosting over fondant, but fondant is the best for beautiful cake decoration. Thanks Ddraig!!
Jul 21, 2012 1:53pm
Lynsuz
Great list of awesome cakes. I like buttercream and cream cheese frosting the best too, but every once in a while I like to make marshmallow icing. It's really good on fresh coconut cake.
Jul 22, 2012 8:03am
Introspective
Marshmallow icing sounds yummy, I'll have to try it! Thank you so much for the comment, Lynsuz!!
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