A cake can be the perfect dessert for any occasion. From traditional favorites to new flavors, there’s something for everyone.
Bakers across the country have been letting their creativity shine through with unique cake flavors. Here are some of the most popular ones:
Butterscotch is a flavor that can take you back to childhood. It is a rich and decadent cake made with dark brown sugar and covered in creamy butterscotch frosting. This cake is a great dessert to serve for any special occasion and is sure to impress your guests!
This recipe uses a combination of traditional butterscotch ingredients like butter, brown sugar, vanilla extract and melted butterscotch chips. It also features a layer of homemade butterscotch sauce that gives the cake an extra buttery, caramel-like taste.
To make the butterscotch sauce, simply melt butter in a saucepan over medium heat. Add brown sugar and stir to combine. Once the mixture is a nice amber color, remove from heat and stir in vanilla extract and salt. Then stir in heavy cream and melted butterscotch chips. Let the sauce cool completely before use.
To assemble the cake, first level all of the layers using a serrated knife. To frost the cake, first prepare a crumb coat by spreading a light layer of frosting on top. Place in the fridge for about 30 minutes so that the crumbs can set. Once the crumbs are set, finish frosting the rest of the cake and smoothing it out with a bench scraper or spatula. Finally, top with a few drizzlings of the butterscotch sauce and enjoy!
The bright citrus flavor of lemon pairs beautifully with the subtle crunch of poppy seeds in this tender cake recipe. It’s the perfect treat for a sunny spring day, or any time of year really.
This cake is made using a stand mixer, but a hand mixer will also work just fine. Begin by whisking together flour, baking powder, and salt. In a separate bowl, beat together the butter, vegetable oil, granulated sugar and vanilla for 1 1/2 to 2 minutes, or until light in color and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. In a third bowl, combine milk and lemon juice. Stir half of the dry ingredients into the wet mixture, then fold in the milk and lemon juice. Add the remaining dry ingredients and poppy seeds, stirring just until evenly distributed.
Ina Garten’s lemon cakes are famous for being super lemony, and this recipe is no exception. She uses four to five large lemons, a generous grating of zest and plenty of lemony flavoring in the batter, syrup and glaze, and this makes for a zesty, vibrant cake.
The recipe calls for buttermilk, which will add a little extra tang to the cake, but if you don’t have any, it can be replaced with milk and lemon juice (although using milk alone will prevent the cake from rising as well). The finished cake can be stored tightly wrapped in a cool place for up to three days or frozen for up to 3 months.
Pineapple cake is a popular bakery favorite. Its sweet pineapple flavor is delicious, and its sponge cake texture is light and airy. It is perfect for any occasion, especially birthdays and bake sales. It is easy to make and tastes just like a cake from a bakery.
In addition to pineapple, this cake contains a combination of flour and butter to create a soft, moist texture. It is typically topped with a cream cheese frosting that gives it a tangy, creamy taste. The frosting also helps to balance out the sweetness of the pineapple cake.
This is a popular Taiwanese snack that combines pineapple with a soft, chewy, jam-filled center. It is a cultural icon in Taiwan, given as gifts, eaten at festivals, and sold by bakeries all over the country. It is very easy to make and will keep well, making it a great food to take on trips or bring back home for friends.
The key to making a good Taiwanese pineapple cake is using quality ingredients. You will need butter, sour cream, sugar, cake flour, eggs (or egg whites), canned pineapple, and milk. The pineapple should be drained and blotted dry before adding it to the batter so that it does not add too much liquid to the cake. Using unsalted butter will help to preserve the cake’s moisture.
Red velvet cake is an American classic. Its ricotta cheese frosting and rich color make it perfect for special occasions, like a birthday party or baby shower. It’s also a popular choice for holiday desserts, such as Christmas or St. Patrick’s Day.
According to cookbook author Stella Parks, the first red velvet cakes didn’t use food coloring. The red hue originally came from a natural reaction between non-Dutched cocoa powder (which contains anthocyanin, a pH-sensitive antioxidant that reacts with acids) and buttermilk or vinegar in the cake batter. During the Great Depression, bakers used beet juice to give their cakes a reddish tint because other ingredients were rationed.
Today, most recipes for red velvet cake include some form of food coloring. This is because most cocoa powder on the market is alkalized, which means it’s no longer as acidic and doesn’t produce that natural reaction with buttermilk or vinegar. It’s still possible to make a cake without the dye, but you’ll have to use a different type of cocoa powder that isn’t alkalized and will be a more vibrant color.
If you’re looking for a healthier version of the classic, try making it with natural red dyes, such as beet juice, beet powder or even pomegranate juice. Just be aware that these will alter the flavor of the cake.