Category Archives: Cakes

Whipped Cream Raspberry Pancake Cake

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whipped cream raspberry pancake layer cake recipe easy summer crepe cake better baking bible blog refresing fruit strawberriesPANCAKES WITH WHIPPED CREAM AND RASPBERRIES / CHARLOTTA WASTESON / CC BY

What a fun summer dessert the whole family can make! This cake is made from stacked thin pancakes also known as crepes and smothered with whipped cream and raspberry jam. It’s a no-bake cake that’s so simple to make yet it’s delicious and a wonderful spin on regular cake. If you don’t have raspberries on hand, you can always use strawberries and strawberry jam. Love chocolate? Sneak a few Nutella smothered pancake layers inside!

Whipped Cream Raspberry Pancake Cake

 
Easy summer dessert using pancakes, whipping cream, and jam!
 
Ingredients:
 
For Crepes
 
  1. 2.5 cups white flour (or 1 cup whole wheat flour, + 1.5 cups white flour)
  2. 2 cups milk
  3. 2 eggs
  4. ½ cup water
  5. 1 tbsp oil
For Filling
 
  1. Whipped Cream
  2. Raspberry Jam
  3. Fresh Raspberries to decorate

Directions:

To Make Crepes
 
  1. In a mixing bowl, beat eggs and milk. Slowly mix in flour, water, then oil.
  2. Heat a crepe pan on medium heat and add ½ tbsp. of oil. Pour in ½ cup of crepe batter, tilt pan to swirl around batter and make sure the crepes are thin!
  3. Let each crepe cook for a minute, flip over and cook for 30 seconds.
  4. Remove and stack on a plate.
To Assemble Cake
 

Slather raspberry jam on first layer, stack with second crepe and slather on whipping cream. Repeat until you run out of crepes. Frost the top layer with whipping cream and decorate with fresh raspberries.

Notes

I like to spice up my crepes so I add a dash of cinnamon and ground flax seed!

Royal Victoria Sponge Cake With Strawberries

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royal victoria sponge cake strawberries filling jam recipe easy summer light pound cake better baking bible blog brithday castar sugar creamyVICTORIA SPONGE CAKE / DREW LEAVY / CC BY 

A sponge cake fit for royalty! This delicious sandwich-like cake is light, fluffy, and the perfect simple dessert to make if your in a rush. Sandwiched between vanilla frosting and strawberry jam, it’s a no-fail cake that looks impressive and expensive. Have guests coming over? Make this cake to blow them away, without the need of any special ingredients or baking skills!

Royal Victoria Sponge Cake With Strawberries

Ingredients:

For the Cake
 
  1. 150g sugar
  2. 175 butter
  3. 3 eggs, beaten
  4. 1 3/4 cup flour
  5. 1.5 tsp baking powder
  6. 1 tsp salt
For the Frosting
 
  1. 150 icing sugar
  2. 75g butter
  3. 1 tsp vanilla
  4. 3 tbsp strawberry jam
Directions:
 
To Make Cake
 
  1. Preheat oven to 356F. Grease and line with parchment paper two 7″ cake pans.
  2. Whip together butter and sugar until light and fluffy. Slowly add in eggs and keeping beating/
  3. Fold in flour into butter mixture and pour the batter into the two pans. Bake for about half an hour. Cool in pans for 10 minutes before turning out onto wire rack.
To Make Frosting and to Assemble
 
  1. Whip together butter, sugar and vanilla. Spread icing onto cake layer, leaving a bit for the top of the cake. Spread strawberry jam over icing and sandwich together layers. Place a blob of icing in the center at the top of the cake and decorate with strawberries.

Birthday Hummingbird Cake with Cream Cheese Frosting

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2 brithday hummingbird cake layer easy summer icing southern traditional cake ideas roses sprinkles letters better baking bibleBIRTHDAY CAKE / DEBBIE R / CC BY

This delicious Hummingbird cake is will give you an explosion of flavour in just one bite! Stacked between four layers of vanilla cream cheese frosting and a crunchy choice of either pecans or walnuts, you really can’t go wrong with this traditional southern cake. Perfect for a birthday party, family get-together, or even a corporate event – take this opportunity to impress your bosses! 

 

Birthday Cream Cheese Hummingbird Cake

 
Layered hummingbird with cream cheese frosting and your choice of pecans or walnuts!
 
Ingredients:
 
For Cake
 
  1. 3 cups flour
  2. 1.5 cups sugar
  3. 1 cup pecans or walnuts, chopped and toasted
  4. 1 tsp lemon zest
  5. 1 tsp baking soda
  6. 2 tsp cinnamon
  7. 1/2 tsp salt
  8. 3 eggs, beaten
  9. 1 cup oil
  10. 2 tsp vanilla extract
  11. 1 can crushed pineapple (8 ounce can)
  12. 2 bananas, chopped and ripe!
For Frosting
 
  1. 2 packages cream cheese at room temp (2 8oz packages)
  2. 1 cup of butter, at room temp (250g)
  3. 3 cups powdered sugar
  4. 2 tsp vanilla extract
  5. 1 cup pecans or walnuts, chopped and toasted

Directions:

To Make Cake
 
  1. Preheat oven to 350F and grease two 9” round cake pans. Cut out parchment paper to line the pans and then grease that too.
  2. Whisk together the flour, sugar, pecans/walnuts, lemon zest, baking soda, cinnamon, and salt.
  3. In another bowl, beat together the eggs, oil, and vanilla extract. Mix in pineapple and then mix into flour mixture. Pour batter into pans and bake for about 45 mins. Cool in pans for 20 mins before turning out onto cooling rack.
To Make Frosting
 

Using a mixer, beat cream cheese and butter until light and fluffy. Gradually add in sugar then vanilla, beating constantly.

To Assemble
 

Slice both cake layers in half and spread each layer with 1 cup of frosting. Spread the remainder of the frosting all over the top and sides of the cake and decorate as desired!

http://www.myrecipes.com/recipe/hummingbird-cake-1

Hummingbird Cake Recipe with Cream Cheese Frosting

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cream-cheese-hummingbird-cake-walnuts-filling-layers-recipe-spring-summer-easy-better-baking-bible-blog-pecans-1

A lovely way to start of the spring and summer season with a multi-layered hummingbird cake filled with cream cheese frosting! Moist pineapple, crunchy pecans or walnuts and loads of flavor!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Hummingbird Cake Recipe with Cream Cheese Frosting

 
Ingredients:
 
  1. 3 cups flour
  2. 1 cup sugar
  3. 1 tsp table salt
  4. 1 tsp cinnamon
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. ¼ tsp allspice
  8. 1 1/3 cups vegetable oil
  9. 2 tsp vanilla extract or vanilla sugar
  10. 3 eggs (lightly whipped)
  11. 1 ½ cups mashed bananas
  12. 2 cups toasted pecans or walnuts (chopped and divided)
  13. 1 can crushed, undrained pineapple (about 1 oz can)
  14. 1 cup butter, softened
  15. 2 tsp vanilla extract
  16. 1 tsp salt
  17. 2 packages of cream cheese (8 oz each package), chopped in chunks
Directions:
 
To Make Cake
 
  1. Preheat oven to 350 F and grease/flour three 9” cake pans.
  2. Mix dry ingredients first in a large bowl: flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. Add wet ingredients to dry ingredients and mix well: vegetable oil, vanilla extract, and eggs. Add banana, 1 cup of pecans or walnuts, and pineapple until combined.
  4. Divide batter between the 3 pans and bake for about 25 minutes. Let cakes cool before removing to wire racks.
To Make Frosting
 
  1. Beat butter and powdered sugar together using an electric mixer. Add the vanilla extract and then start to combine the cream cheese, 1 chunk at a time.
  2. Spread the frosting evenly between all the layers, as well as the top and sides of the cake. Sprinkle chopped and toasted pecans/walnuts all over cake.

 

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

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lemon blueberry buttercream cake lemon icing frosting layer summer recipe better baking bible blog

Lemon Blueberry Butter Cake / Stephanie / CC BY-NC-ND

A refreshing lemon and berry cake is all you need this summer to enjoy the long, gorgeous, sunny days to come! Stacked between layers of blueberry filling and frosted with a delicious lemon buttercream, this cake is a definite winner at any gathering, party, baby shower, or brunch! The recipe below specifically makes the second cake from the top. Enjoy!

Refreshing Lemon Blueberry Layer Cake with Lemon Buttercream Frosting

Layers of delicious blueberry cake, blueberry filling, and lemon buttercream frosting.

Ingredients:
 

For the Cake

– 2 cups plus 6 tbsp all-purpose flour

– 2 tsp baking powder

– 1 tsp salt

– 3 cups blueberries

– 1/2 cup sour cream

– 1/2 cup milk

– 2 tsp vanilla extract

– 3/4 tsp pure lemon extract

– 1 tsp lemon zest

– 1 cup unsalted butter, softened at room temp

– 1 1/2 cups sugar

– 4 large eggs

For the Blueberry Filling

– 1/2 cup blueberry jam

 

For the Lemon Buttercream Frosting

– 1 cup butter, room temp

– 4-6 cups confectioner’s sugar

– 1/4 cup milk

– 1 tsp lemon extract

Directions:

To Make Cake
 
  1. Preheat oven to 350 F and grease 2, 10″ round cake pans.
  2. In a bowl, sift flour, baking powder, and salt. Place 1 tbsp of the flour into an empty bowl and toss in the blueberries, coating them with flour.
  3. In another bowl combine milk, sour cream, vanilla extract, lemon extract and lemon zest, set aside.
  4. Using an electric mixture, cream together butter and sugar in a mixing bowl until pale yellow and very fluffy. Slowly beat in eggs until combined.
  5. Alternately mix together flour and milk mixture and stir until combined and then fold in blueberries gently.
  6. Divide batter among the 2 pans and bake for 25 mins or until toothpick comes out clean. Remove from oven, cool for 10 mins on rack and then invert onto cooling rack.
  7. Spread blueberry jam on completely cooled cake layers and stack the layers.
To Make Lemon Buttercream
 
  1. In a bowl using an electric mixer, beat butter until pale and fluffy.
  2.  Slowly add in confectioner’s sugar, milk and lemon extract. Add more confectioner’s sugar if necessary.
  3. Frost the top and sides of the cake equally and decorate as you wish!
Notes
 

This recipe is for two cake layers – if you would like to have three layers like in the photo, split all the cake ingredients in half and bake another cake layer.

The Most Delicious Red Velvet Cake

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red velvet cake recipe cream cheese white chocolate frosting shaved ideas valentines day most delicious easy better baking bible blog

Red Velvet Cake / Theresaunfried / CC BY, RED VELVET CAKE / STEVEN LABINSKI / CC BY

Soft, moist, and delicious, this red velvet cake is TO DIE FOR! For Valentine’s Day, birthday parties, holidays, and get togethers, this gorgeous red beauty is the perfect choice of cake for any occasion!  Filled with a sweet chocolate ganache and cream cheese frosting, you really can’t get any better than this. Red velvet is a huge hit down in the south, with it being one of the most favorite cakes to date. I was never a huge fan of it myself, until I made it at home – store bought red velvet cakes can’t compare!

* The original photo of this cake that goes along with the recipe used milk chocolate ganache. This one in the photo above uses white chocolate ganache. So whichever you prefer you can use for your recipe.

The Most Delicious, Moist, Red Velvet Cake

Moist red velvet cake filled with chocolate ganache and topped with a cool, cream cheese frosting.
 
Ingredients:

 

Red Velvet Cake:

– 2 cups plain flour

– 1 tsp baking powder

– 1 tsp baking soda

– 1 tsp salt

– 2 tbsp unsweetened cocoa powder

– 2 cups sugar

– 1 cup vegetable oil

– 2 eggs

– 1 cup buttermilk

– 2 tsp vanilla extract

– 1-2 oz. red food colouring

– 1 tsp white vinegar

– 1/2 cup prepared plain hot coffee

 

Chocolate Ganache:

– 1/2 cup double cream

– 50 grams chocolate chips or chopped chocolate

 

Cream Cheese Frosting

– 300 ml. whipping cream

– 1 1/2 cup cream cheese

– 1 cup confectioners sugar

Directions:
 
Red Velvet Cake:
 
  1. Preheat oven to 325F. Grease two 9″ cake pans and line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, cocoa powder and salt.
  3. In a separate bowl, combine sugar and vegetable oil. Mix in eggs, buttermilk, vanilla and food colouring until well combined. Stir in coffee and vinegar.
  4. In a separate mixing bowl, put 1/4 of the dry ingredients and gradually add wet ingredients, altering with the dry and wet ingredients until combined.
  5. Equally divide the batter between two prepared pans. Bake for about 30-40 mins or until toothpick comes out clean.
  6. Remove cake from oven, and transfer to cooling rack still in the pan. Allow 10 mins to cool and run a knife around the edges to loosen the cake. Peel off parchement paper and let it cool completely.
Chocolate Ganache
 
  1. In a medium sauce pan, heat the double cream just before it comes to a boil. Remove from heat, add chocolate and stir until smooth.
  2. Place ganache in fridge to cool and thicken or just until it becomes spreadable.
  3. Flip cake layers upside down and spread half of the ganache on each layer. Place in fridge to set.
Cream Cheese Frosting
 
  1. Whip the whipping cream until thick and add in cream cheese and confectioners sugar. Whisk unti combined.
  2. Place one cake layer on a plate and frost with 1/2 cup of frosting. Place second layer on top and frost with another 1/2 cup. Use the rest of frosting to frost the whole cake.
  3. To decorate, sprinkle shaved white chocolate over the top.