Yellow Cake

yellow cake, white cakeMMM.MMM…cake. This is my favourite dessert. Unless you count a box of chocolate, which I guess would count, then cake is my second favourite dessert. Hubs and I heartily disagree on what consists of an appropriate after dinner treat. He is all about pie, that contain fruit. That doesn’t even seem like it qualifies under the dessert banner. I like cake, preferably with chocolate, or anything else containing chocolate, even pie if chocolate is included. Okay, you get the gist. So why did I decide to make yellow cake. I’m not sure actually, I just sort of got a craving for it. Plus it has chocolate icing. Also, Barry from Rock Recipes makes the absolute most delicious stuff. I’m rambling. Make this cake. Eat this cake. You can thank me later.

  • 1¼ cups sifted all-purpose flour
  • 1½ cups sifted cake flour
  • ½ teaspoon baking soda
  • 1½ tsp baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ⅓ cup vegetable oil
  • ⅔ cup butter, softened
  • 1 tbsp good quality vanilla extract
  • 2 extra-large eggs
  • 2 extra-large egg yolks
  • 1½ cups buttermilk
  • Chocolate frosting. You can use store-bought. I used the icing from my Hershey’s Chocolate Cake
  1. Combine first 5  dry ingredients.
  2. Beat sugar, vegetable oil, and butter and vanilla until combined. Add eggs and egg yolks
  3. Alternately add buttermilk, with the dry mixture. You are done as soon as there are no lumps. Stop mixing immediately.
  4. Grease and flour 2 9 inch round baking pans.
  5. Evenly divide batter. Then bake for about 35 minutes at 325 degrees. Check with toothpick to make sure it has baked in the middle.
  6. Remove from oven. Cool 10 minutes. Remove from pans and cool completely.
  7. Frost, using 1/3 of icing in middle of layers. 1/3 on sides, 1/3 on top of cake.
  8. Eat and enjoy!

Old-Fashioned Carrot Cake

Carrot CakeI have tried many cake recipes, and this is always the one I go back too. It is a fun doctored up version of a boxed mix, but with a lot of extra goodies inside. True, I am more of a promo scratch cake kind of girl, but the ease and flavour of this one makes the cake one of the best. Plus, you don’t have to stand around the kitchen for extended periods of time grating carrots, and that my friends is just a wonderful bonus!

Recipe from Pillsbury Best Desserts

  • 1 (1 lb. 2.25 ounce) carrot cake mix
  • 3/4 cup water
  • 2/3 cup oil
  • 4 eggs
  • 1/2 cup coconut
  • 1/2 cup finely chopped nuts (I like walnuts in this recipe)
  • 1/2 cup raisins
  • 1 can (8 ounce) crushed pineapple, drained
  • Frosting:
  • 1 can vanilla frosting
  • 3-4 ounces cream cheese, ( I always use half of an 8 ounce pkg. so I can use the other half for another recipe)
  1. Combine cake mix, water, oil and eggs until combined. Fold in remaining cake ingredients.
  2. Pour into greased 13×9 inch greased baking dish. Bake for 45 minutes at 350 degrees. Use toothpick to check it has cooked through in the middle.
  3. Let cool. Combine frosting ingredients and spread on cake.
  4. Eat and enjoy!

Gluten-Free Coconut Cake with Cream Cheese Frosting

Coconut CakeGluten-Free can certainly be hit or miss, at least for me. When I saw that this recipe didn’t have any expensive ingredients that I would have to buy, and to be honest probably not even know what it was, I thought it would be a good one to try. Nobody in our house has to live by a gluten-free diet, however we do entertain families, and in fact my bestie, is gluten-free as well, so always good to have a few stand by recipes. I would certainly make this one again, and besides cream cheese, it uses all ingredients that I keep in the pantry (or fridge), so it would be good throw together dessert. Very Simple, and very tasty too!

Recipe from The Recipe Rebel

  • 3 large eggs, room temperature
  • 7 tbsp unsalted butter, cut into pieces
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened flaked coconut
  • ½ cup quick oats
  • ⅔ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup cornstarch
Frosting:
  • 4 oz. cream cheese
  • 1 tsp. vanilla
  • 3 cups powdered icing sugar
  • sprinkles
  1. Place all cake ingredients, except cornstarch, in blender. Puree for 3 minutes. Add cornstarch. Puree until smooth. Use spatula to scrape down sides, and puree again for good measure.
  2. Pour batter into round cake pan that has been lined with parchment paper and greased.
  3. Bake for 23 minutes at 350 degrees. Test that middle has cooked through with toothpick. Cool. Remove from pan to serving plate.
  4. Beat together cream cheese (softened), vanilla, and icing sugar 1 cup at a time. Frost cake and sprinkle edges with sprinkles.
  5. Eat and enjoy!

Classic Coconut Cake

Coconut CakeThe Secret Recipe Club is here again. The fun monthly club where you get assigned a blog, and get to choose any recipe you want to make and enjoy, and then of course share with you all. This month I was assigned The Heritage Cook where Jane featured oodles and oodles of sumptuous looking recipes. There was oh so much chocolate, which I had a hugely fun time gazing at, (and wiping the drool off of my keyboard). Surprised I didn’t pick chocolate? Me too. The family has been ribbing me a bit over how much I make chocolate desserts. So I decided to look for something else, and I almost went savoury, but then I found this recipe for Classic Coconut Cake, and knew I had found my recipe. It may not have any chocolate involved but it is still cake, and I love me some cake!! This cake was light and fluffy, and oh so tasty! Thanks Jane!!

  • Cake
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs
  • Frosting
  • 1 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 2 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • About 3 cups sweetened shredded coconut
  1. Beat butter with sugar until light and fluffy. Add eggs one at a time. Beat in one cup of the flour with baking powder and salt.
  2. Measure milk into measuring cup. Add vanilla. Add half of this mixture. Add another cup of flour, then remaining milk, then last cup of flour.
  3. Pour into 3 greased 8 inch round cake pans.
  4. Bake for 25 minutes at 350 degrees. Remove from oven. Cool in pans for 10 minutes, then remove from pans and cook completly.
  5. Once cooled make frosting. Combine sugar, corn syrup, water, egg whites, salt and cream of tartar in medium-sized heat proof measuring bowl that will fit securely over pot. Fill pot about 1/4 full with water and bring to a boil. Place bowl snuggly over pot, use hand mixer to beat mixture until triple in size and light and fluffy. This will probably take 10 minutes. Remove from heat and add vanilla, beating for 1 additional minute.
  6. Place first cake layer on serving plate and top with 1/4 of the icing. Sprinkle with about 2/3 cup of coconut. Repeat layers. Use remaining frosting and coconut to ice side of cake. Slice.
  7. Eat and enjoy!