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The Best Chocolate Layer Cake
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⏱ 1 hr 30 min
👤 12
🧺 Ingredients
- Cake: 240g (2 cups) all-purpose flour, 400g (2 cups) sugar
- Cake: 85g (¾ cup) cocoa powder, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
- Cake: 2 eggs, 240ml buttermilk, 240ml hot strong coffee, 120ml vegetable oil, 1 tsp vanilla
- Chocolate buttercream: 230g (1 cup) butter softened
- Chocolate buttercream: 360g (3 cups) powdered sugar, 85g (¾ cup) cocoa powder
- Chocolate buttercream: 5-6 tbsp heavy cream, 1 tsp vanilla, pinch salt
👨🍳 Instructions
- Preheat oven 175°C (350°F). Grease and flour two 23cm round cake pans. Line bottoms with parchment.
- Sift flour, sugar, cocoa, baking soda, baking powder, and salt in large bowl. Whisk together.
- Whisk eggs, buttermilk, oil, and vanilla in separate bowl.
- Pour wet into dry ingredients. Stir until just combined.
- Carefully add hot coffee and whisk until smooth — batter will be very thin. This is correct. Coffee dramatically deepens chocolate flavor.
- Divide evenly between pans. Bake 30-35 min until toothpick comes out with just a few moist crumbs.
- Cool in pans 10 min, turn onto wire racks. Cool completely — minimum 2 hours before frosting.
- Buttercream: beat butter 4 min until pale and fluffy. Sift in cocoa and powdered sugar alternating with cream. Add vanilla and salt. Beat 3 more min until very fluffy. Frost assembled cake.
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Classic Lemon Drizzle Cake
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⏱ 1 hr
👤 10
🧺 Ingredients
- Cake: 225g (1 cup) unsalted butter softened, 225g (1 cup + 2 tbsp) granulated sugar
- Cake: 4 large eggs room temperature, 225g (1¾ cups) self-raising flour
- Cake: zest of 3 lemons, 3 tbsp fresh lemon juice, 1 tsp vanilla, pinch salt
- Drizzle: 100g (½ cup) sugar + 60ml (¼ cup) fresh lemon juice
- Glaze: 120g (1 cup) powdered sugar + 2-3 tbsp lemon juice
👨🍳 Instructions
- Preheat oven 175°C (350°F). Grease 900g loaf pan, line with parchment with overhang on long sides.
- Beat butter with sugar 5-6 min until very pale, almost white, and very fluffy — this is crucial for light texture.
- Add eggs one at a time, beating 30 seconds after each. If mixture curdles add 1 tbsp flour. Add lemon zest, juice, and vanilla.
- Fold in flour and salt with large spatula using gentle strokes — fold just until combined. Do not overmix.
- Transfer to pan, smooth top. Bake 50-55 min until skewer comes out clean and top is golden.
- While baking last 5 min: combine drizzle sugar and lemon juice in small pan, heat briefly to dissolve sugar.
- As soon as cake comes out, poke all over with skewer 20-30 times. Pour drizzle slowly over hot cake. Cool completely in pan.
- Make glaze and pour over cooled cake. Wait for it to set before slicing.
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Carrot Cake with Cream Cheese Frosting
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⏱ 1 hr 20 min
👤 12
🧺 Ingredients
- Cake: 240g (2 cups) flour, 200g brown sugar, 100g sugar
- Cake: 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ½ tsp ginger, ¼ tsp allspice, ½ tsp salt
- Cake: 4 eggs, 240ml vegetable oil, 1 tsp vanilla, 300g (3 cups) finely grated carrots, 100g toasted walnuts
- Frosting: 450g (1 lb) cream cheese room temperature
- Frosting: 115g (½ cup) butter softened, 360g (3 cups) powdered sugar sifted, 1 tsp vanilla
👨🍳 Instructions
- Preheat oven 175°C (350°F). Grease and flour two 23cm pans, line with parchment.
- Whisk flour, both sugars, baking powder, baking soda, all spices, and salt in large bowl.
- Whisk eggs and oil vigorously 1 min. Add vanilla.
- Add dry ingredients to wet, fold until just combined. Fold in grated carrots and toasted walnuts.
- Divide between pans. Bake 30-35 min until toothpick comes out clean. Cool completely on wire racks.
- Make frosting: beat cream cheese and butter together until very smooth and lump-free, 4 min. Add powdered sugar gradually. Add vanilla. Beat on high 3 min until fluffy.
- Frost cooled cake: thick layer of frosting between layers, frosting over top and sides.
- Decorate with extra toasted walnuts. Refrigerate to set frosting.
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Classic Tiramisu
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⏱ 40 min + 6 hrs chilling
👤 10
🧺 Ingredients
- 6 large eggs separated
- 150g (¾ cup) granulated sugar divided
- 500g (2 cups) mascarpone room temperature
- 350ml (1½ cups) strong espresso cooled
- 3 tbsp Kahlua Marsala or dark rum
- 30-35 Savoiardi ladyfinger biscuits
- 40g (½ cup) unsweetened cocoa powder
- Pinch of fine salt
👨🍳 Instructions
- Beat egg yolks with half the sugar on high speed 4-5 min until very pale, thick, and tripled in volume. Should fall in thick ribbon when beaters are lifted.
- Fold mascarpone into egg yolk mixture gently until just combined and smooth.
- Beat egg whites with pinch of salt to soft peaks. Gradually add remaining sugar, beat to firm glossy peaks.
- Fold egg whites into mascarpone in three additions using large spatula. Fold gently — preserve as much air as possible.
- Combine cooled espresso with alcohol in shallow bowl.
- Quickly dip each ladyfinger — 1-2 seconds per side. Should be moist not soggy. Arrange in single layer in 9x13 dish.
- Spread half the mascarpone cream over ladyfingers. Repeat with another soaked layer then remaining cream.
- Dust generously with cocoa. Refrigerate minimum 6 hours. Dust again with fresh cocoa just before serving.
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Red Velvet Cake
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⏱ 1 hr 20 min
👤 12
🧺 Ingredients
- Cake: 300g (2½ cups) flour, 300g (1½ cups) sugar, 2 tbsp cocoa, 1 tsp baking soda, 1 tsp salt
- Cake: 2 eggs, 240ml buttermilk, 240ml vegetable oil, 1 tsp white vinegar, 1 tsp vanilla
- Cake: 2 tbsp red food coloring or 1 tbsp red gel color
- Frosting: 450g (1 lb) cream cheese softened, 115g (½ cup) butter softened
- Frosting: 480g (4 cups) powdered sugar sifted, 2 tsp vanilla
👨🍳 Instructions
- Preheat oven 175°C (350°F). Grease and flour three 20cm cake pans, line with parchment.
- Whisk flour, sugar, cocoa, baking soda, and salt together in large bowl.
- Whisk eggs, buttermilk, oil, vinegar, vanilla, and food coloring until combined.
- Add wet ingredients to dry gradually, whisking until just smooth. Do not overmix.
- Divide evenly among three pans. Bake 25-30 min. Toothpick should come out with few crumbs.
- Cool in pans 10 min, turn out onto racks. Cool completely — minimum 2 hours.
- Frosting: beat cream cheese and butter until very smooth 4 min. Add powdered sugar gradually. Add vanilla. Beat on high 3 min.
- Assemble: frost between each layer, apply thin crumb coat, refrigerate 30 min to set. Apply final smooth coat. Decorate with cake crumbs on sides.
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Banana Toffee Cake
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⏱ 1 hr 10 min
👤 10
🧺 Ingredients
- Cake: 4 very ripe bananas about 400g mashed, 225g (1 cup) butter softened
- Cake: 300g (1½ cups) brown sugar, 3 large eggs, 1 tsp vanilla
- Cake: 300g (2½ cups) flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp salt
- Cake: 120g (½ cup) sour cream
- Caramel frosting: 200g (1 cup) sugar, 80ml heavy cream, 60g butter
- Caramel frosting: 230g (1 cup) butter softened, 400g (3½ cups) powdered sugar
👨🍳 Instructions
- Preheat oven 175°C (350°F). Grease two 23cm pans, line with parchment. Mash bananas very smooth.
- Beat butter and brown sugar 5 min until pale and fluffy. Add eggs one at a time, then vanilla and banana. Beat until combined.
- Whisk flour, baking powder, baking soda, cinnamon, salt. Add to butter mixture alternating with sour cream, beginning and ending with flour.
- Divide between pans. Bake 30-35 min until toothpick comes out clean. Cool completely.
- Make caramel: heat sugar in heavy pan without stirring until edges melt. Stir and cook until deep amber. Carefully add cream — it bubbles furiously. Add 60g butter, stir until smooth. Cool completely.
- Make frosting: beat remaining butter until fluffy. Add powdered sugar alternating with cooled caramel. Beat smooth.
- Frost between layers and over the outside. Drizzle extra caramel over top and let it drip down sides.
- Decorate with banana chips or caramelized banana slices.
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Coffee Walnut Cake
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⏱ 1 hr
👤 10
🧺 Ingredients
- Cake: 225g (1 cup) unsalted butter softened, 225g (1 cup + 2 tbsp) brown sugar
- Cake: 4 large eggs, 2 tsp instant espresso dissolved in 1 tbsp hot water
- Cake: 225g (1¾ cups) self-raising flour, ½ tsp baking powder
- Cake: 100g (1 cup) walnuts toasted and roughly chopped, 1 tbsp whole milk
- Coffee buttercream: 175g (¾ cup) butter softened, 350g (3 cups) powdered sugar
- Coffee buttercream: 2 tsp instant espresso dissolved in 2 tbsp hot water cooled, 1 tbsp heavy cream
- Walnut halves to decorate
👨🍳 Instructions
- Preheat oven 180°C (356°F). Grease two 20cm round pans, line with parchment.
- Beat butter and sugar 5-6 min until very pale and fluffy.
- Add eggs one at a time with 1 tbsp flour after each to prevent curdling. Add dissolved espresso.
- Fold in remaining flour and baking powder with large spatula until just combined.
- Fold in chopped toasted walnuts and milk. Do not overmix.
- Divide between pans. Bake 22-25 min until golden and springy when touched.
- Cool 10 min in pans, turn out, cool completely.
- Buttercream: beat butter 4 min until very pale. Add powdered sugar in three additions. Add cooled espresso and cream. Beat on high 3 min until very light and fluffy. Sandwich layers with half, cover outside with remainder. Decorate with walnut halves.
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Flourless Chocolate Torte
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⏱ 50 min
👤 8
🧺 Ingredients
- 225g (8 oz) dark chocolate 70% roughly chopped
- 115g (½ cup) unsalted butter
- 200g (1 cup) granulated sugar
- 6 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- ½ tsp fine salt
- Cocoa powder for dusting
- 240ml (1 cup) heavy cream whipped to soft peaks
- Fresh raspberries or raspberry coulis
- Flaky salt to finish
👨🍳 Instructions
- Preheat oven 160°C (325°F). Grease 23cm springform pan. Line bottom with parchment. Wrap outside tightly with foil.
- Melt chocolate and butter together in heatproof bowl over simmering water. Stir smooth. Cool 10 min.
- Whisk sugar into chocolate mixture. Add eggs one at a time whisking after each.
- Add vanilla, espresso powder, and salt. Whisk until glossy and fully combined.
- Pour into prepared pan. Place in larger roasting pan. Fill with hot water halfway up the springform — bain marie prevents cracking.
- Bake 35-40 min. Center should still jiggle slightly when shaken — it sets as it cools. Do not overbake.
- Remove from water bath. Cool to room temperature, then refrigerate minimum 2 hours.
- Dust with cocoa, add flaky salt pinch. Serve in thin slices with soft whipped cream and raspberries.
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Victoria Sponge with Strawberry Cream
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⏱ 55 min
👤 10
🧺 Ingredients
- Cake: 225g (1 cup) butter very soft, 225g (1 cup + 2 tbsp) caster sugar
- Cake: 4 large eggs room temperature, 225g (1¾ cups) self-raising flour
- Cake: 1 tsp vanilla extract, 2-3 tbsp whole milk
- Filling: 200ml (¾ cup) heavy cream, 1 tbsp powdered sugar, 1 tsp vanilla
- Filling: 150g (½ cup) good strawberry jam
- Filling: 150g (1 cup) fresh strawberries sliced
- Powdered sugar for dusting top
👨🍳 Instructions
- Preheat oven 180°C (356°F). Grease two 20cm round tins, line bases with parchment.
- Beat soft butter and sugar 6-8 min until very pale, creamy, and significantly increased in volume — this is key to a light Victoria sponge.
- Add eggs one at a time, beating 30 seconds after each. Add vanilla.
- Sift flour over mixture. Fold in gently with large metal spoon — cut through mixture rather than stirring. Add milk to achieve soft dropping consistency.
- Divide equally between tins, level surfaces. Bake 20-25 min until golden and springy. Skewer comes out clean.
- Cool 5 min in tins. Turn out onto wire racks. Cool completely.
- Whip cream with powdered sugar and vanilla to soft billowy peaks.
- Place one layer on plate. Spread jam generously. Pile whipped cream over jam. Arrange fresh strawberry slices. Place second layer on top. Dust with powdered sugar. Serve same day.
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New York Cheesecake
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⏱ 1 hr 30 min + overnight
👤 12
🧺 Ingredients
- Base: 250g graham crackers crushed, 100g butter melted, 2 tbsp sugar
- Filling: 900g (32 oz) full-fat cream cheese room temperature
- Filling: 200g (1 cup) granulated sugar, 180ml (¾ cup) sour cream room temperature
- Filling: 4 large eggs room temperature, 2 tsp vanilla, 1 tbsp flour, zest of 1 lemon
- Fresh berry compote to serve
👨🍳 Instructions
- Preheat oven 160°C (325°F). Combine crushed crackers, melted butter, sugar. Press firmly into base and 2.5cm up sides of 23cm springform pan. Bake 10 min. Cool.
- Beat cream cheese on medium speed 3-4 min until completely smooth — no lumps. Scrape bowl thoroughly.
- Add sugar, beat 2 more min. Add sour cream, beat to combine.
- Add eggs one at a time on LOW speed — just until incorporated. High speed adds air bubbles that cause cracking.
- Add vanilla, flour, lemon zest. Mix on lowest speed until combined.
- Pour into cooled crust. Tap pan firmly on counter to release air bubbles. Smooth top.
- Water bath: place springform in larger pan, fill with hot water halfway up sides. Bake 60-70 min. Center should wobble like jello.
- Turn off oven. Leave inside with door cracked 1 hour. Cool to room temperature. Cover and refrigerate overnight before releasing springform.