I was cooking today and I Googled around and found a reciepe for a FOOLPROOF lemon cake. It was OK, but not really tasty. The texture and stuff was OK but not tasty.
I tend to like cake without frosting and this cake needed it.
Does anyone have an EASY (emphasis on EASY) or foolproof (emphasis on foolproof) reciepe for a cake? The kind that tastes good without frosting.
I just want to try once more till it’s back to box cakes
I cannot bake, my foolproof cake recipe is to call a local bakery.
Well, I guess it depends on your experience, but I feel like my chocolate cake is pretty foolproof. I’d say it probably tastes good without frosting, too, IMHO.
3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Cream the butter and brown sugar. Add eggs, one at a time, beating well after each one. Beat until fluffy. Blend in vanilla. Combine flour, cocoa, baking soda, and salt, and add alternately with gobs of sour cream to your creamed mixture. Mix until just combined. Add the boiling water and mix until it’s all blended in. Pour into three round cake pans (or I guess you could do a sheet cake.) Bake at 350 for 30 minutes or until a toothpick comes out clean. Would you like the frosting recipe too?
This doesn’t exactly “need” frosting, but I find a yummy cream cheese icing enhances it. It has the texture of a rich and dense carrot cake.
Fresh Apple Cake (adapted from a cooks.com recipe)
1/2 cup butter at room temp.
1 cup sugar
2 (4-ounce) containers low-fat vanilla yogurt
1 egg
2 1/2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
3 cups peeled, cored and chopped apples (I chop them kind of chunky)
1 cup chopped nuts (I use walnuts)
Cream butter and gradually add sugar. Add yogurt and egg and beat until smooth. Combine dry ingredients and blend into creamed mixture. Fold in apples and nuts.
Spoon batter (it will be thick) into greased and floured 13 x 9 pan. Bake at 350 until tests done. (Original recipe cited 50-60 minutes–my oven required only 35 or 40 minutes, so watch it and test it.)
**I sometimes halve the recipe and make it in an 8 x 8 square pan. I beat the egg and add about half of it. Watch the baking time and test until done.
**Cream cheese frosting makes it absolute heaven!
Brownies? I think Brownies are a cake:
Preheat your oven to 375 F. Grease a 9 X 13 baking pan.
You do not need a mixer, just a good mixing spoon and a spatula to scrape the bowl.
Get hold of a microwave-safe bowl (an 8 cup Pyrex measuring cup is a worthwhile investment and can be used as a mixing bowl for all but the largest amounts of batter) and into that bowl put 4 squares of UNSWEETENED baking chocolate. Ordinary Bakers brand is perfectly fine. Break each square into half.
Microwave the chocolate on High for 1 minute.
Add to the chocolate 1 half pound (2 sticks in the USA) of butter. Salted is fine, but it has to be butter, NOT margarine. It melts better if it’s cut into smallish chunks.
Microwave for another 1 and a half or 2 minutes.
Stir the chocolate and butter mixture and let it cool for 10 minutes or so. The chocolate should all be melted by this time.
Add 2 cups of ordinary white granulated sugar to the butter/chocolate mix. Stir very well.
Add 1 tsp salt if using unsalted butter
Add 1 and one half cups of flour
Add 4 eggs
Add 1 tsp vanilla
Stir well until it’s all nicely blended.
You may, if you wish, at this point add 1 cup or so of walnuts or chopped pecans, my boys like chocolate chips, or you can add nothing at all.
Pour into the prepared pan and bake for 25 to 35 minutes, you want a skewer to come out with batter clinging to it, the brownies should be fudgy and gloopy and they are divine, believe me.
Cut into squares while still warm. They need no embellishment. People will weep with pleasure upon eating them. I have seen it with my very eyes.
Peaches and cream cake
There is the swedish perennial classic “Sockerkaka”, a sponge cake.
Its one of the staples in the swedish fika.
Often made by children as a way to introduce them to baking as its incredibly easy.
http://www.recipezaar.com/Shortcake-Sockerkaka-14868
not ENTIRELY foolproof if you forget to butter the pan or stir too long.
Heres another Swedish favourite.
This one is baked when you only have a few moments before people arrive.
Serve with vanilla icecream or whipped cream.
Just an FYI - if you’re looking for something that is similar to a box cake in texture & moistness, you’re not going to get it. Homemade cakes are fundamentally different than box cakes. Not worse, but they tend to have different textures, and a lot of people - professional bakers included - will use box cake mixes because that’s what people expect a cake to taste like.
Box cake mixes are one of those rare processed foods that hold their own when compared to the real thing.
The Bacardi Rum Cake. Easy to make (what recipe is foolproof?) and absolutely wonderful:
Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
My mum’s sponge/creamed cake is pretty foolproof:
8 oz soft butter/margarine
9 oz self-raising flour
8 oz sugar
4 eggs
Beat the butter and sugar together till combined.
Add the eggs one by one and mix in.
Add the flour and stir till mixed.
Pour into a large greased cake pan (say for example a 12 cup Bundt pan or similar size) and bake on gas mark 2 (150C/300F) for about 40 minutes or until a toothpick/skewer poked in the middle of the cake comes out clear.
If you have a set of kitchen scales, this one is pretty foolproof:
Weigh three eggs (in their shells)
In a big mixing bowl, put:
-Self-raising flour - same weight as the eggs
-Caster sugar - same weight as the eggs
-Soft butter or margarine - same weight as the eggs
-The eggs (now removed from their shells)
-One teaspoon of baking powder
-One teaspoon of vanilla essence
(preheat the oven to 180C / 350F / Gas mark 4 at this point)
Beat it all together with an electric whisk or a wooden spoon, until it’s a smooth, uniform batter.
Put it into muffin cases in a muffin tray, or just lightly oil a cake pan and pour it all in.
Bake in the oven for 20 minutes, or until golden brown. To further test if it’s done, a toothpick pushed into the middle will come out easily and will be completely clean.
leave to cool for a little while before attempting to turn it out of the tin.
onghair’s chocolate cake recipe
2 1/2 cups flour
2 cups sugar
1/2 cup cocoa (hersheys dutch process dry cocoa)
2 rounded teaspoons baking soda
1 cup soured milk (add a teaspoon of vinegar to the milk)
1 cup vegetable oil
1/2 teaspoon vanilla
2 eggs
1 cup hot water (add last)
combine all dry ingredients, then add liquid ingredients, with hot water last. put into 9x12 floured baking dish and bake at 350 till a toothpick in center comes out dry, (approx 45 minute)
I make this cake at least twice a month. It’s as foolproof as a cake can get and is delicious. I hope the OP tries it.
Thanks I will try and see how foolproof they are
LOL
Chocolate mayonnaise cake is pretty foolproof - and very moist.
Keep in mind - I’m sure all these recipes are more like fool-resistant. Whenever you build something foolproof they always come along and build a better fool.
Years and years ago, the first - and only - cake I ever made was a Microwave thing I got from the supermarket. Chocolate, replete with chocolate frosting.
Might have been from Duncan Hines, or Betty Crocker, or whomever.
It was quite small, but ended up being the most moist and delicious cake I ever had.
I don’t bake, but if I’m forced to, I make Dump Cake. It’s easy and with a tub of Cool Whip it’s super yummy.
OK I tried Zsofia recipe and that turned out OK. I tried vison’s brownies and that didn’t work for me at all…
No Vision, I’m sure it’s not your recipe. I can’t even get box brownies to turn out good. I buy them at the bakery and they taste SO much better. Box or the recipe, they are edible but not worth the time and effort for the taste.
Again, thanks. I’m sure it’s me not the recipe.
The cake was somewhat different from a box cake. I can get box cake mix for 79¢
I’ll probably try the sponge cake next week
Thanks for the suggestions