Basic Cake Recipes

Baking from Scratch

Jun 23, 2007 Catherine Laurenzi-Bridges

There is a re-awakening and appreciation for baking desserts from scratch and stepping away from the pre-packaged, preservative-packed mixes that have been so popular since the 1960’s. Simple, natural recipes are more flavorful and with today’s gadgets and technologies - don’t actually take that much more time. It’s the details that make these very basic recipes some of the very best desserts. Make these cakes into cupcakes, bake in a 9x13 or split into rounds and decorate for beautiful, special occasion desserts.

TIPS FOR SUCCESS:

• Pay close attention to the recipe. When baking, exact measurements ARE important.
• When a recipe says to alternate adding in flour and milk - do it. This gives lightness and moistness to your cake. Otherwise, you will have a heavy, brick cake.
• Separate your eggs before adding into the batter. Add in the beaten whites as directed for the eggs. Beat the yolks and add into the milk. Add the milk/yolks in by alternating with the flour.
• Sift the flour before assembling your batter. This introduces oxygen and lightness into the batter early on.
• Half the shortening can be substituted with either margarine, butter or applesauce. This preserves moistness and richness but removes some of the weight and bad fats.

YELLOW CAKE

• 1 cup all-purpose flour
• 3/4 cup white sugar
• 1/4 cup shortening
• 1/2 cup milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 whole eggs

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
2. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Finally, stir in vanilla. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

WHITE CAKE

• 1 cup white sugar
• 1/2 cup butter
• 2 egg whites
• 1 whole egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
3. In a medium bowl, cream together the sugar and butter. Stir in vanilla. Beat in the eggs, one at a time - alternating with the flour/baking powder mixture.
4. Stir in the milk slowly, constantly mixing, until batter is smooth.
5. Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.

CHOCOLATE CAKE

• 4 (1 oz.) squares unsweetened chocolate
• 1/2 cup butter
• 1 cup water
• 2 cups flour
• 2 cups sugar
• pinch of salt
• 1/2 cup buttermilk
• 1-1/4 tsp. baking soda
• 2 eggs, beaten
• 1 tsp. vanilla

1. Preheat oven to 350 degrees.
2. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
3. Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.

EASY CHOCOLATE FROSTING

• 2 (1 oz.) squares unsweetened chocolate
• 1/4 cup butter
• 1/2 cup milk
• 4 cups powdered sugar
• 2 tsp. vanilla

1. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together.
2. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. Add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
3. When your cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool completely.

Keep these recipes close and use them when an occasion springs up suddenly or take the time to gather special decorations and make one of these cakes the highlight of the celebration.