Easy cake recipes

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Nothing marks a special occasion quite like a cake. And while you can’t have a birthday or a wedding without one, the baked good doesn’t have to be relegated to once or twice a year. In fact, we’re here to tell you that you can have cake anytime you please.

From celebration cakes to snacking cakes, layers to Bundts, there is a wide world of cakes out there. Dip your toes in with our comprehensive guide covering bake times, pans, storage, decorating, recipes, and everything in between. It’s time to have your cake and eat it, too.

Equipment Checklist

While you don’t necessarily need all of the fancy tools that pastry chefs use at bakeries, there is some essential hardware for making cakes:

  • Cake pans: First things first! To make a cake, you’re going to need a pan (or two or three).
  • Specialty cake pans: While many cakes are baked in round, square, or rectangular pans, some cakes call for a Bundt pan, jelly roll pan (like Swiss rolls cakes), loaf pan, or springform pan.
  • Mixer: Some easy cakes can be mixed by hand, but most require a stand mixer or a hand mixer.
  • Mixing bowl: One thing is certain, you’re going to need a mixing bowl (and sometimes multiple for mixing the dry and wet ingredients separately).
  • Baking supplies: Handy tools like a kitchen scale, whisk, bench scraper, and cooling rack will make your baking experience go smoothly.
  • Decorating supplies: To make your cake look extra special, invest in a pastry bag and decorating kit.
  • Cake stand: Display your creation in all its glory on a cake stand.

The Spruce Eats / Diana Chistruga

The Basics

If you’re new to baking cakes, the process can seem a bit daunting. Since there’s chemistry involved, baking is less forgiving than cooking, and a single misstep can lead to a flat cake or off flavors. To ensure your end result is a top-notch cake, start by familiarizing yourself with the science behind cake ingredients.

The Spruce Eats / Julia Hartbeck

The Spruce Eats / Bahareh Niati

We’ve rounded up cake resources that will answer all of your burning questions and give you a solid foundation of knowledge. You’ll be stacking layers and rolling fondant in no time.

  • Cake Baking Times By Pan: Bake times can vary greatly depending on the size and type of pan you use. Adjust the timing as needed using this guide.
  • Baking With Bundt Pans: With their nooks and crevices that create lovely patterns, bundt pans can notoriously cause cakes to stick. Learn some tips and tricks for a perfect bundt cake every time.
  • 4 Things to Use Instead of a Springform Pan: Don’t despair if a cake recipe calls for a springform pan and you don’t have one handy. Use one of these makeshift solutions.
  • How to Frost a Cake: A step-by-step guide from a top pastry chef that walks you through the process for creating a beautiful finish on your frosted cake.
  • Frosting Types: Familiarize yourself with types of frostings and learn the difference between frosting and fondant.
  • Common Fondant Problems: Avoid common issues with fondant, like cracks or sweating, using these clever tips.
  • How Many People Will Your Cake Feed: How many slices or servings you can expect from different types and sizes of cakes.
  • How to Store Cake: The best way to store all kinds of cakes and how long they’ll last. Some cakes (especially unfrosted ones) are good candidates for freezing, too.

7 Baking Substitutions You Need to Know

If you’re celebrating a special day, like a birthday, wedding, shower, and the like, it’s time to pull out all of the stops and make a show-stopping cake. Layer cakes are always a good choice for feeding a crowd and wowing them at the same time, and visually stunning creations like Swiss roll cakes are sure to make everyone ooh and ahh.

The Spruce Eats / Cara Cormack

The Spruce / Cara Cormack

Wedding and Celebration Cakes

Single Layer and Sheet Cakes

  • Best Chocolate Bundt Cake
  • Key Lime Pound Cake
  • Red Velvet Bundt Cake
  • Easy Fresh Blueberry Cake
  • Chocolate Angel Food Cake

Cake Mix Cakes

  • Pistachio Pudding Cake
  • Easy Lemon Pudding Cake
  • Butterfinger Cake
  • Strawberry Shortcut Cake

Seasonal Cakes

No matter the season, there’s a cake for that. Light and airy cakes that use seasonal fruit reign supreme in spring and summer, while richer, spiced cakes are the ideal way to end a fall or winter time meal.

  • Snowball Cake
  • Buttermilk Spice Cake
  • Flourless Chocolate Torte
  • Valentine’s Cake
  • Chocolate Candy Cane Cake
  • Yule Log

The Spruce / Diana Chistruga

Frosting, Icing, and Ganche

Some cakes are pretty and flavorful enough all on their own, but many improve with the addition of a swirl of frosting. Decorating a cake can be a fun, creative experience, and the possibilities are endless. Most begin with frosting or icing of some kind, which adds flavor, creamy texture, and moisture to cakes:

  • Frosting: The term frosting is usually reserved for butter or shortening-based mixtures that are fluffy and creamy (this includes all kinds of buttercreams). Frosting is easy to spread on a cake and in between layers, and can often be piped to create designs and writing.
  • Icing: Icing tends to be thinner and is drizzled or poured over cakes for an extra bit of sweetness. It’s often made of powdered sugar and can include other flavorings like extracts and juice.
  • Glaze: In the case of cakes, the terms icing and glaze are often used interchangeably. A mirror glaze is a mixture that is poured over a cake and sets up with a shiny finish.
  • Ganache: A mixture of melted chocolate and heavy cream, ganache is thin and can be used to cover the top of a cake or poured over the whole thing. It will set up as it cools, and adds a rich chocolatey flavor to whatever it touches.
  • Fondant: The sugar-based paste can be rolled out and used to cover cakes, giving them a smooth finish. Food coloring can be added to fondant and it can be made from scratch or bought pre-made.

Frostings and Buttercreams

There’s no shame in taking a shortcut now and then. These cake mixes are almost as good as homemade!

  • Boxed Cake Mixes
  • Chocolate Cake Mixes
  • Gluten-Free Cake Mixes

If You Just Don’t Have the Time

This recipe makes enough frosting for a two-layer, eight- or nine-inch cake. For a single-layer sheet cake, you can halve the recipe.


This is a rich mixture of chocolate and heavy cream that can be paired with many different types of cakes (or layered atop brownies and ice cream, for that matter). You can change the impact of a ganache by varying the ratio of chocolate to cream—at one-and-a-half parts chocolate to one part cream it makes a thick, luxurious filling for cake layers. If you use equal amounts of chocolate and cream—known as “ordinary ganache,” though it tastes pretty extraordinary—the result will be a bit thinner. At room temperature, this mixture will be a pourable glaze. Or, if chilled briefly, it will thicken slightly and can be spread on the outside of a cake.

Jam and jelly

Jams and jellies are also best in combination with other fillings such as buttercream or ganache. To use a jam or jelly as a cake filling or even as a topping, simply stir it to soften, or heat it slightly if it’s too thick. You may also want to strain jams to remove the seeds for a smoother texture.


Custard—a mixture of egg yolks, sugar, and milk or cream thickened with flour or cornstarch—is used as the filling in many European-style cakes. Also known as pastry cream, custards work well between layers of genoise—but can be used with any layers that aren’t too rich, such as white or chiffon cake. Pastry cream can be flavored with vanilla or other yummy flavorings, and sometimes a small amount of whipped cream is folded in to lighten it (fold an equal measure of whipped cream into pastry cream and it’s called diplomat cream). Custards are generally used only as fillings—they’re too rich and have the wrong texture to cover the outside of a cake. But a small amount of custard can be folded into a cream cheese frosting to flavor it.

Whipped cream

Water icing

This powdered sugar icing can actually be made using water or milk, often with the addition of a flavoring such as citrus juice or vanilla extract. A thin water icing may be brushed on a simple cooled cake like a pound or coffee cake. If made thicker, it forms a white glaze that can be drizzled onto the cake—a standard finish for many simple cakes baked in Bundt pans.

Rolled fondant

This is a combination of sugar and vegetable shortening that makes a thick white putty-like substance that can be rolled out like pastry dough and stretched over cakes. Rolled fondant is popular among cake artists, particularly for wedding cakes, because it holds up well in hot weather, can be tinted any color, and forms a smooth, perfect surface for decorations. Unfortunately, while it looks terrific, fondant does not have much flavor and, if applied too thickly, can taste terrible.


This smooth, sweetened almond paste is another thick material that can be rolled out and used to cover cakes. It’s off-white, so not a good candidate for tinting, but it’s quite sweet and has a much better flavor than fondant. Vienna’s famous rum-soaked Punschtorte conceals a paper-thin layer of marzipan under a sugar icing. Marzipan can also be used to mold flowers and other decorations that are then placed on a cake.

Royal icing

Royal icing is made from a heavy paste of egg whites (or meringue powder) and confectioners’ sugar beaten with a little vinegar or strained lemon juice to help the egg whites froth. The result is a pure-white sticky icing that dries to a hard finish. Royal icing is used for delicate piping such as elaborate “string” decorations that are piped from a tiny plain tube or paper cone. Its pure-white color makes it a good option for tinting. Its flavor is sweet and unobtrusive, but due to its crisp texture when dry, it should not be used in large amounts.

Sugar syrup

Sugar syrup, also known as simple syrup, is sometimes brushed on cake layers to moisten them. It’s particularly essential for drier cakes, such as genoise, but even some butter and oil cakes can benefit from being brushed with syrup, which will keep them from drying out. For this reason, syrup is popular in wedding cakes and other large projects that must be made in multiple stages. The cake is made first and can be several days old by the time it’s served—the syrup keeps it tasting fresh and moist. Syrup is not usually used alone as a filling—generally the layers are brushed with syrup and then another filling, such as jam or buttercream, is spread on top. Basic sugar syrups can be flavored with myriad ingredients, including espresso, vanilla extract, spices, liquors, liqueurs, eaux-de-vie, and fruit juice. The flavoring of the syrup should complement or match the flavors of the cake and other finishing agents.

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  • Anjou pear cakeA star rating of 4.6 out of 5.This fruity cake is at its best when made with melting, buttery pears
  • Pear, hazelnut & chocolate cakeA star rating of 4.7 out of 5.Moist, fruity pear, hazelnut and chocolate cake – try it warm with cream as a teatime treat
  • Pear & ginger loaf cakeA star rating of 4.2 out of 5.This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
  • Sticky pear & ginger cakeA star rating of 4.7 out of 5.This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert
  • Flourless chocolate & pear cakeA star rating of 4.8 out of 5.A light, but luscious cake made with hazelnuts – serve a slice for dessert with a dollop of crème fraîche
  • Pear & mincemeat crumble cakeA star rating of 4.7 out of 5.With a hint of spice and little pockets of mincemeat, this is a lovely post-Christmas cake, great with warm custard
  • Salted caramel pear cakeA star rating of 4.7 out of 5.Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.
  • Chocolate & pear cakeA star rating of 4 out of 5.A decadent sponge with moist pears and crunchy nuts, topped with a soured cream and dark chocolate frosting
  • Maple & pear ruffle cakeA star rating of 4.9 out of 5.A grown-up, lightly-spiced sponge that is sandwiched with pears caramelised in maple syrup and topped with meringue buttercream
  • Pear & ginger muffinsA star rating of 3.6 out of 5.A fruity and zingy twist to a classic, perfect with a cup of coffee
  • Pear & toffee muffinsA star rating of 4.2 out of 5.These gooey muffins are delicious warm when the toffee is still melty – you can reheat them in the microwave
  • Pear & hazelnut clafoutisA star rating of 4.2 out of 5.Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm – and don’t forget the cream or crème fraîche

See more Pear cake recipes

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A Cake baking equipment baking aura is the baker’s best friend either it is the home or restaurant. Anyway, the significant values of the right kitchen tools may include:

  • Make your work easy
  • Keep your workplace and kitchen organized, clean and tidy
  • Help you to focus only on cake baking and decorating
  • With decorating kits, you can make your cake look more appealing
  • Also, with these, you can’t go wrong with measuring which is the most important part
  • Provide all aspects for making a perfect and luscious cake

Table of Contents

Baking equipment is the complete package of baking tools and utensils which are necessary for baking a fantastic cake. Baking must not have to be a complicated task, I know, right? Despite that, the cake baking gadgets make the process simpler and a lot more fun.

Therefore, I’ve summoned up some must-have cake baking equipment and categorized them into three distinct parts. So, don’t leave the chair and proceed further!

Cake Baking Equipment for the Beginners

In this section, I’ll discuss about the must have tools for baking. You’ll need these fundamental apparatuses, especially as a beginner.

Mixing Bowls

Firstly, you need a variety of mixing bowls in different shapes and sizes for blending your dry and wet ingredients. There are loads of alternatives to pick, but I’ll advise you to choose the one made with stainless steel. That is to say, you can’t go wrong with stainless steel. Because they’re lightweight, won’t absorb smells from previous bakes and won’t chip if you’re an over-enthusiastic mixer—baking winner.

A set of 3 mixing bowls is priced between £15 and £18.


The wood-perfect measurement is the secret for a perfectly baked cake. For this, you need a scale. To attain light and spongy cakes, you need to use the exact amount of ingredients. So, take out the guesswork by using some good quality kitchen scales. You can get any scale, either digital or analogue. To clarify, with a digital scale, you can measure even small amounts accurately, whereas mechanical scales are inexpensive and straightforward to use.

Price: The price of kitchen scales vary widely depending on the quality and company. Typically the cost of the digital and analogue scale may be in the range of £8-£28.


A whisk is a utensil which can be used to mix ingredients to give it a smooth texture by incorporating air into the mixture. The process is known as whisking or whipping. However, as a baker, you’ll commonly use it to whip egg whites into a firm foam to make the meringue and to whip cream into whipped cream.

Nearly all whisks consist of a long, narrow handle with an array of wire loops connected at the end. The wires are usually metal, but some are plastic for use with nonstick cookware.

£3-£4 per item

Hand Mixer

Whether you’re whipping cream, beating eggs or creaming butter and sugar, a hand mixer will save your time. Clearly, it is less expensive and smaller than a stand mixer. If you’re on a limited budget or short for space, you can easily go for it. Additionally, it will give your hand a bit of relaxation.

Hand mixer with 7 accessories and 9-speed levels may typically cost £108.

Measuring Cups and Spoon

I urge you to invest in a set of measuring cups and spoon as you can use these for just about everything. Also, if you deplete a little more money on a great set, it’ll keep you aroused to continue using them and bake all the time. As per me, I love stainless. That is to say, other varieties are less durable and tend to dent, which looks cool but can affect the measured amounts and throw off your recipes.

Stainless Steel Set (12 pcs)- around £30Plastic Set (8 pcs)- around £12


Some cake bakers don’t catch the facts of using a sieve, so they let it slide. But it allows you to sift the ingredients gingerly. So I want you to buy one, trust me you won’t regret buying it.

Rolling pin

I wonder, how can you make pastry without having something to roll it with! I mean, for pies or tarts, you need a quality rolling pin to make your pastry thin and even – something you won’t achieve with an empty glass or bottle. Which type should you use?

  • : If you’re a beginner in baking, give the classic wooden rolling pin a go. By the way, don’t forget to sprinkle some flour over it before rolling. £7.95 – £37.99
  • : Though metal rolling pins are than wooden ones, they prevent dough from sticking. For instance, polyethylene rolling pins are ideal for rolling out marzipan or fondant icing. £7.11 – £20.32

Silicone Baking Mat

The best way to avoid your cupcakes sticking to the pan is with a silicone baking mat. It keeps your pans nice and intact, as well as eases the cleanup procedures! However, you can also use parchment paper


While baking cake, we always want to get all the cake mix out of the bowl, right? It would be fun if you had a  which will rub the bowl’s nooks and crannies. Additionally, while baking, a rubber spatula can go places where a wooden spoon can’t even reach. Also, you can use it for smoothing icing on to a cake. £6-£10

Baking trays and tins

As a cake baker, you’ll know the frustration of getting perfect cake stuck to the tin. Never again lose the side of your sponge to a stubborn container with non-stick carbon steel bakeware. Cakes slip out easily. Plus they help to ensure even baking, rapid cooling and are easy to clean.

There are plenty of sizes and qualities. Typically, a 9 inch nonstick round tin may cost £5.00 and 30cm nonstick tray may cost £3.00.

Cake Baking Equipment for Business

It is one of the run-of-the-mill types of commercial bakery equipment. That is, convection ovens do a great job as they can quickly and evenly bake a range of products, from bread to cookies to cakes, pies, and brownies. Also, they are .

Deck Oven

On the other hand, if you are thinking of artisan or specific style baking business, you can prefer a deck oven. It has stone cooking decks that heat up and give the crust a distinctive, crispy character. Also, they’ll aid you to maintain a soft and moist inside. But it takes up a comparatively large space.

Roll-in Rack Oven

In it, you can rotate a pan rack full of goods right into the oven for baking. Moreover, some models will grab the pan rack and wheel them during the baking process for consistent results. The benefit of this style is time and labour savings, as there is less product handling.

Revolving Oven

It has large revolving trays with which you can load the products. Additionally, the revolving oven has a very high capacity and output capability but also quite .

Always remember that no matter what type of oven you end up installing, you’ll almost always need it under a ventilation hood.

Commercial Mixer

Commercial planetary mixers a dizzying variety of sizes, from small 5 qt countertop models to 100+ qt floor units. Most medium to large size bakeries will have several large floor units. However, you also might get benefit from the  nature of a countertop unit, with which it can mix up small batches of icing or fillings quickly and easily.

Cake Dividers and Cutters

To get the perfect slice every time, you need a specialty cake dividers or markers for your commercial kitchen. These bakery utensils are made from durable stainless steel and great for evenly cutting pies, cheesecakes, cakes, and more. Whether you’re cutting directly for the plate or stocking your bakery’s display case, these are a must-have for even slices. Also, you can reserve levellers for making layered cakes or filled cakes, cutters with varying portions for slim to generous slices.  The price range varies from £11 to £21.


For assuring consistent results and maintaining baking schedules, proofing equipment is used. It handles the speed and qualities of fermentation. In short, dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. As a result, the high temperatures increase the activity of the yeast, resulting in increased carbon dioxide production and a higher, faster rise.  £2,747.99-£4,989.99

Infrared Temperature Gun

You know what? Measuring the perfect temperature is the most crucial task for making the best cake. Any ups and downs in temperature, your cake can be ruined completely!

For this, the infrared temperature gun is a great tool to measure the temperature of baked food, boiling sugar melted chocolate, etc. without having to penetrate them or even making any contact at all. With the help of it, you can be more precise in measuring temperature. Generally, the cost of an infrared temperature gun may be in between £19.99-£52.99.

Cooling Rack

Cooling Racks are great for allowing your freshly baked cakes to cool until they are ready to serve or store. However, you’ll find that cooling racks are available in multiple sizes and shapes. Round cooling racks are designed for cooling round cake layers. On the other hand, offer the most flexibility, as you can use them for cake layers as well as pastries and muffins. Moreover, they’re the perfect tool to help with adding a glaze or additional wet topping to baked goods.Though there is a huge variation in price according to size, design, material and quality, the price starts from £6.99.

Display Cases

If you are aspiring for a large retail component in your cake bakery, you’ll want to consider what types of bakery display cases you will need. However, you can choose both and  styles, depending on the kind of products you plan on selling.  The price will vary as per your demand and dimension but a medium-sized display case may cost £700 to £900.

Equipment for Decoration

Piping bags are the most indispensable part of cake decorating that are available in a range of sizes, styles, and materials. Besides, you can choose a disposable plastic piping bag, reusable, or silicone piping bag for your decoration purpose. Among them, silicone piping bags are popular as they are reusable, practical, flexible, lightweight, portable, and durable.

On the other hand, to design borders and other extra details, you can use piping tips of various shapes and sizes. These small cones are configured to produce different designs when icing is squeezed through them. Anyway, some standard shapes of nozzles are:

  • Closed Star Nozzle
  • Drop Flower Nozzle

Usually a set with 10 piping bags and 4 nozzles may cost you £3.50 but the price will vary according to company and sizes.

Cake Edge Decorating Set

You need to have a cake edge decorating set if you desire for a perfect cake with an eye-catchy decoration. You can use  to honour your cakes, with different gear shapes, you can create a variety of different cake styles. On average, the price is about £8.99 per set, yet the cost may vary as per the size and shape.

Icing Smoother

It is a handy tool for cake decorating. The smoother gives your cake a professional finish by smoothing down your marzipan or sugar paste (ready-to-roll icing). To purchase this, you can go to any local cake decorating shop near you. Price: Not that pricey. It will cost you more or less £2.99.

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Bundt Cake Tin

A bundt cake tin is  and has a hole in the middle, which is designed to ensure the cake bakes evenly. For presenting your cake with a Wow Factor, most bundt cake tins have designs too. The typical forms are swirly or fluted

I know you are a keen baker. Therefore, you should invest in a bundt cake tin also so that you can make showstopping cakes with ease using the right mould.  High-quality bundt cake tin is a bit expensive and may cost you averagely £40 each.

Cake Leveller

To achieve a smooth and professional finishing on your iced cakes, a neatly levelled cake is an essential foundation. Using a cake leveller is a quick and easy way to balance your cakes in comparison to using a bread knife.The price range is vast, depending on the function, it can be as cheap as £1.83 and as high as £324.96. Choose the cake leveller you need wisely.

Cake Decorating Turntable

The turntable is a professional revolving cake stand with a flat working surface for decorating cakes and other pastry. You can also use it in building cakes.  Besides, it can be turned, left or right, as needed to finish decorating the item. However, cake turntables are used both in the production of the pastry item and in finishing.£11.99

Palette Knife

A frosting spatula or  is a kitchen utensil designed especially for the use of spreading frosting onto a cake surface. It has flexible yet sturdy blades. Also, the angled shape helps with frosting, smoothing and levelling. Try to buy a set of palette knife so that you have the desired size and shape in your hand.

Though the price depends on the quality and size of the product, it may vary between £7 and £13.

Pastry brush

You may need a pastry brush for adding egg white coating or any other glaze to your cake. Indeed, it is an excellent tool to have a room in a baker’s kitchen!

Price: You can find the wooden handle and fibre pastry brush in exchange for £7.87 but high-quality silicone brush with stainless handle can be up to £32.99.

Closing Remarks

Throughout the blog, I tried to cover all the essential cake baking equipment that you need as a novice and as well as a commercial baker. Also, I’ve listed some decorating tools to make your cake look even better! I hope the blog will assist you in achieving sweet success.

However, thank you for staying with me this long, and I believe that this blog will serve your needs. So, what are you waiting for? Whisk your way out with these accessories and bake the world a better place!Adios mate!

Become a Certified Pastry Chef

This Course will show you how to master the art of cupcake baking and equip you with the skills needed to set up and market your own business.

  • 10 Pro Tips for Amazing Cupcake Photography
  • 5 Ways to Prevent Cakes from Sinking in the Middle
  • Is Baking a Good career? 15 Reasons To Be A Professional Baker
  • How to Start a Cake Decorating Business

Simply delicious (and deliciously simple) cake recipes you’ll love.

Baking a cake from scratch might seem overwhelming, but with the right recipe it can actually be stress-free and fun. There are plenty of easy cake recipes that are straightforward and simple. Here, we’ve gathered up an all-star collection of easy cakes, including buttery pound cakes, 3-ingredient cakes, no-bake cheesecakes, classic Bundts, and so much more. Read on to discover 59 ridiculously easy cake recipes for beginners.

  • East 62nd Street Lemon CakeThe zest of two whole lemons goes into this cake batter, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled overtop.
  • Easy and Delicious Pan CakeIf you ever have to bust out a dessert in a hurry, you can always use this easy cake recipe. It requires minimal gear and cleanup, and you probably already have the simple ingredients in your pantry (sugar, salt, baking soda, vanilla extract, vegetable oil, white wine vinegar, ground coffee beans, unsweetened cocoa, and all-purpose flour).
  • Michael Graydon and Nikole HerriottLemon Cake with Raspberries and PistachiosChoose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
  • Texas Sheet CakeWhen time is tight and you need to throw something together for dessert, this easy cake recipe is the perfect crowd-pleaser. It’s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm.
  • Hot Cocoa CakeServe it with tea in the afternoon, with whipped cream and berries for dessert, or with coffee the next morning—this versatile chocolatey cake is good all day long.
  • Pound Cake With Blueberries and Lavender SyrupWe used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won’t lend the same color, but it does give the syrup a more powerful floral flavor.
  • 3-Ingredient Icebox CakeThis simple icebox cake is another one of our favorite easy cake recipes for beginners. It’s fancy enough for a celebration, yet so easy to make. The three ingredients you’ll need are chocolate wafer cookies, heavy cream, and powdered sugar.
  • Blackberry Icebox CakeThis creamy, dreamy icebox cake—built in a single large bowl for maximum ease—is the no-bake dessert you’ll be making on repeat.
  • Before you begin baking, grease and flour the pans you are using. These could be 8-inch round pans, 9-inch rounds, a 13″ x 9″ rectangular sheet, or even a Bundt pan. Then preheat the oven to the temperature as directed in the recipe so that it’s ready to bake when you are.
  • It’s important to have all of the ingredients prepared before making the batter. Many cake recipes call for melted chocolate, so you should do that before beginning to mix up the batter. To melt chocolate, you can use a microwave or a double boiler on the stovetop, the traditional method. 

    Other ingredient preparation could include chopping nuts or grating of lemon or orange zest.

  • It’s important to correctly measure and then mix the dry ingredients completely so the cake will have an even and proper rise. Use a wire whisk to combine the flour with the leavening agents for a best results.
  • Bring the butter to room temperature before you begin baking. When it has reached the proper temperature, beat it until it’s creamy. Slowly add the sugar as you cream your butter if using a stand mixer. If you’re using an electric beater or mixing by hand, add a little of the sugar at a time and then mix until you have incorporated the full amount.
  • Add the eggs to the butter and sugar mixture, one at a time, and mix well until blended.
  • For a chocolate cake, this is generally when the chocolate, flour, and milk are added to the butter and sugar mixture. First, start with the melted chocolate. Be sure to incorporate it completely with the combined butter, sugar, and eggs.
  • If making a layer cake, carefully divide the batter between two round cake pans. If you’re using a rectangular or Bundt pan, scoop out all of your batter into your prepared pan of choice. Gently tap the pans on the counter to even the tops and remove air bubbles. If necessary, use a spatula to smooth the tops before baking.
  • Bake the cakes according to the time and temperature in your recipe directions. Remove from the oven and cool on a rack for 10 minutes or as directed in your recipe. Remove the cakes from the pans and cool completely on wire racks before adding frosting. Make sure the top layer isn’t upside down on the rack; otherwise, there will be grid lines on the top of the cake.
  • Once the cakes are completely cool, it’s time to frost them. Choose from basic buttercream icing, cream cheese frosting, ganache, or whipped cream. If you have two round cakes, put one top side down on the serving platter and frost it. Then put the second cake on top and frost the top and sides. Make swirls as decoration, if desired.​

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