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Delicious Cake Recipes



Yogurt Cake


Ingredients:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest
  • 3/4 cup whole-milk yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

Instructions:
Preheat oven to 350°F. Coat a standard loaf pan with nonstick and oil spray. Dust with the flour& tap out excess. Whisk all-purpose flour,  baking powder, kosher salt in a medium bowl. Using your fingers, rub sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add whole-milk Greek yogurt,  vegetable oil,  eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Pour batter into a pan; smooth top. Bake 50-55 minutes, until the top of the cake is golden brown and a tester inserted into the centre comes out clean. Invert onto rack and let cool completely.


Chocolate Cake in a Pressure Cooker 


Ingredients:

  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 cup butter
  • 3/4 cup caster sugar
  • 1/4 cup water
  • 2 eggs
  • 1/2 tsp vanilla essence
  • 1/8 tsp salt
  • 6 inch round greased baking tin

Instructions:
  •  Grease the baking tin and lightly dust it with flour.
  •  Sift the flour, cocoa powder and baking powder in a mixing bowl. 
  • Add butter, sugar, salt, water and vanilla, and beat the ingredients using a whisk.
  •  Add the eggs and beat well until light and fluffy.
  • Gradually add the flour, Mix well till the mixture is smooth and light.
  • Pour the batter into the baking tin.
  •  Heat the pressure cooker, covered with the lid but without the pressure, for 5 minutes on high heat, then place the cake tin in the empty cooker, Do not add water to the cooker.
  •  Close the lid without the pressure, lower the flame and let it cook until done (about 25- 30 minutes).


Eggless Chocolate Cake



Ingredients:
  • 150 gm flour
  • 125 gm whole wheat flour
  • 50 gm cocoa
  • 10 gm baking powder
  • 225 gm caster sugar
  • 1 tsp vanilla essence
  • 9 Tbsp oil
  • 350 ml water
  • Cocoa powder and chopped nuts for Decoration
For Chocolate Fudge Topping:
  • 50 gm butter
  • 3 Tbsp milk
  • 250 gm icing sugar
  • 2 Tbsp cocoa powder
  • 1-2 Tbsp milk (if required)

Instructions:
  •  Grease the baking tin and lightly dust it with flour.
  •  Sift flour, cocoa and baking powder into a mixing bowl.
  •  Add butter, sugar, oil, vanilla essence, water and
  •  beat well until it light and fluffy.
  •  Gradually add the flour,  mix well and pour the batter into the baking tin.
  •  Bake at 180 degrees C for about 45 minutes.
  •  Cool before turning out the cake.

For the icing:
  • Add milk and melted butter with milk.
  •  Add icing sugar and cocoa and beat well if required adding more milk 
  • Spread over the cake.
  • Sprinkle cocoa and decorate with chopped nuts.


Vanilla Sponge Cake


Ingredients:
  • 225g  flour
  • 2 tsp baking powder
  • 4 eggs 
  • 225g soft margarine
  • 225g caster sugar
  • 6 drops vanilla extract
  • 2 tsp milk


Instructions:
  • Preheat the oven to 160ºC/140°F
  • Grease the baking tin and lightly dust it with flour (use 20cm x 30cm rectangular tin, depending on the shape of cake you want to make).
  • Sift the flour and baking powder.
  • Add eggs, margarine, caster sugar, 6 drops of vanilla extract and 2 tsp milk and beat until the mixture is smooth.
  • Pour batter into the tin.
  • Bake for 30-35 minutes. Insert a skewer and if it comes out clean the cake is ready.
  • Let it cool in the tin(s) for about 10 minutes and then move to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.






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