What is your favorite cake recipe?
Tell us and tag us: #TheCake
Alley staff members have shared some of thier favorite cake recipes below.
By Karin Rabe, Props Master
- 3 1/4 cups all-purpose flour - sifted
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, at room temperature
- 1 tbsp. lemon zest – approximately one large lemons worth
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup Cranberry Juice
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup Sprite
- When available, I prefer use Mexican Sprite in glass bottles as it’s made with real sugar
- Red Food Coloring
- Preheat the oven to 350 degrees and prepare either two 9" round pans with butter, flour, and parchment paper or 2 cupcake/muffin pans.
- With an electric mixer, cream the butter and sugar on medium high until light and fluffy (about 2 minutes). Add the eggs, 1 at a time, mixing well after each addition.
- In a large mixing bowl whisk together 3 cups of the flour, baking powder, and salt. Set aside.
- In a measuring cup mix Cranberry Juice, Lemon Juice, and Sprite.
- With the mixer on low, add the flour mixture and the Lemon juice mixture, alternating between the 2, starting and ending with the flour mixture (3 additions of flour, 2 of lemon juice).
- Add red food coloring to the desired level of pink.
- Split the batter between the two 9” round cake or fill each cupcake with ¼ cup batter.
- Bake until the tops of the cakes spring back when touched or a toothpick inserted into the center comes out with only a few moist crumbs.
- For cupcakes this will be between 15-18 minutes
- For cake rounds it will be between 23-27 minutes
- Remove to a wire rack and let cool. Turn cakes out of round pans 10 minutes after they come out of the oven. Cool completely and frost as desired.
Lemon Curd Buttercream
- ½ cup (1 stick) unsalted butter - softened to room temperature
- 4 ounces Lemon Curd
- 5 cups confectioners’ sugar
- 1-2 tbsp. Heavy Cream
- Pinch of Sea Salt
- In the bowl of a mixer beat butter and lemon curd until light and fluffy; slowly start adding the confectioners’ sugar in a ¼ cup at a time beating using the lowest speed on the mixer. Occasionally speed the mixer up to get some air into the mix, then stop and scrape down the sides of the bowl and continue adding the sugar.
- Add in the salt and 1 tbsp. of the heavy cream. Gradually beat in just enough heavy cream to achieve the desired consistency where the frosting is spreadable and soft. If it’s too thick, add in more cream. If it becomes too thin, add in a bit more confectioners’ sugar. If, like me, you like light and fluffy frosting, continue to beat icing on medium-high for 2-3 more minutes.
Dark Chocolate Guinness Beer Cake with Jameson Irish Whiskey Frosting
By Bree Welch, Company Manager
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1½ tsp vanilla extract
- 1 cup Guinness Stout Beer
- 8 Tbsp butter or margarine, softened
- 3 cups powdered sugar
- ⅔ cup cocoa powder
- ⅓ cup Jameson Irish Whiskey
- 1 tsp vanilla extract
- Preheat oven to 350°F. Grease and flour three 8-inch baking pans.
- Stir together all dry ingredients to a large bowl.
- Add eggs, buttermilk, oil and vanilla and beat on medium speed about 2 minutes.
- Stir in Guinness. Pour batter into prepared pans.
- Bake for 30 to 35 minutes.
- Remove and cool.
- Beat butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with whiskey, beating to spreading consistency. Stir in vanilla.
- Assemble in layers.
By Rachel Wagner, ECE Sales & Marketing Coordinator
For the Crust:
- 1 Cup of graham cracker crumbs
- 2 tbls of sugar
- 1 tbls of butter
Mix together and push into the bottom of Bundt pan
For the Cheesecake:
- 5 packs of 8oz cream cheese, soften a bit
- 1 and ¾ cups of sugar
- 3 tbls of flour
- 1 tbls of lemon Rhine
- 1 teaspoon of salt
- 1 tea spoon of vanilla
- Combine all of the these ingredients in a large mixing bowl.
- Add 6 eggs to the bowl and beat on high for 2 minutes then blend in a ¼ of a cup of whipped cream or milk.
- Spread this mixture onto the crust.
- Bake at at 350 degrees for 65-70 minute, or 65-70 at 300 if you have a heavy pan.
- Chill in pan 2 hours.
- Invert onto a serving platter and refrigerate.
By Lindsay Cook, Associate Production Manager
- 1 box (18.25 ounces) white cake mix
- 1 (3.4 ounces) instant pistachio pudding mix
- 3 eggs
- 1 cup vegetable oil
- 1 (12 ounces) lemon-lime soda (such as 7-Up)
- 1 (3.4 ounces) instant pistachio pudding mix
- 1 1/2 cups milk
- 1 container (8 ounces) frozen whipped topping, thawed
- 1/4 cup chopped pistachio nuts, blackberries, to garnish
- Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with parchment or waxed paper and spray again.
- In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
- Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.
- In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
- Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.
By Tina Berry, Director of Marketing
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Makes 2 loaves
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
- 4 cups sifted cake flour, plus more for pans
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 3/4 cups sugar
- 8 eggs, room temperature
- 1 cup milk, room temperature
- 2 teaspoons pure vanilla extract
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
By Lauren Pelletier, Marketing Associate
- 2 cups whipping cream
- 1 tsp. vanilla
- 1 pkg. (9 oz.) Nabisco FAMOUS Chocolate Wafers
- Beat cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.
- Spread 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream.
- Refrigerate 4 hours. Cut into diagonal slices to serve.
By Rachel Applegate, Director of Marketing & Communications
Ingredients – The Cake
- 7 ounces all-purpose flour (198g or about 1 1/4 cup + 2 tablespoons)
- 2 ounces cornstarch (58g or 1/4 cup + 2 tablespoons)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup half-and-half (or 1/2 cup whole milk + 1/2 cup heavy cream)
- 1 1/2 tablespoons pure vanilla extract
- 6 ounces unsalted butter, cubed and at room temperature
- 12 ounces granulated sugar (341g or about 1 3/4 cup)
- 4 large eggs
- Package of yellow Peeps
- 1 bag of dark chocolate chips
Ingredients – The Icing
- 6 Tablespoons unsalted butter, softened
- 2 1/3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa powder (good quality)
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Kitchen stand mixer with paddle attachment
- Pre-prepared green icing from store with rosette tip
- Baking pan
- 2 9-inch round cake pans
- Measuring cups
- Mixing bowls
- Parchment paper
- Cake stand
- Set a rack in the middle of the oven and preheat to 350 degrees F. Very lightly grease the bottom of two 8 or 9-inch cake pans (do not grease the sides) and then top with parchment rounds. Place the pans on a baking sheet, if possible (this will make taking both cakes in and out of the oven at once a breeze).
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. In a liquid measuring cup, combine the half-and-half and vanilla. Crack the eggs into a small bowl or liquid measuring cup.
- In a stand mixer fitted with the paddle attachment, combine the butter and sugar on low speed for 3 minutes, then turn up to medium speed and cream for 1-2 minutes, until light and fluffy.
- Turn the speed back down to low and slowly add the eggs, one at a time, stopping to scrape down the bowl all the way to the bottom after the second and last egg. The batter may begin to look slightly broken by the end of this step; it’s ok.
- On medium speed, alternate between adding the dry and wet ingredients, starting and ending with the dry. This shouldn’t take longer than a minute.
- Scrape down the bowl, all the way to the bottom very thoroughly to make sure there are no hidden dry patches, then turn the speed up to medium and mix for an additional 15 seconds.
- Spread the batter evenly into the prepared cake pans. Use an offset or regular spatula to even out the tops (don’t skip this step).
- Bake for 28-30 minutes, or until a toothpick comes out clean from the center. Cool to room temperature before removing from the pan. Use an offset spatula or knife to help release the sides of the cake from the pan, then place a cardboard round or large cutting board against the cake pan and gently flip.
- Cool briefly
- While the cake is baking, make the icing…
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth, about 1 minute.
- Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. With the stand mixer running on low speed, slowly stream in the milk and vanilla extract then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes.
- Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. (If you refrigerate the frosting, you may want to re-blend it for a few seconds in the stand mixer before using it.)
The Final Steps
- Frost the top of one of the cakes with chocolate icing.
- Place second cake on top of iced cake and ice top and sides of stacked cakes.
- For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.
- Once complete and on plate, use prepared green icing and pipe around bottom edge along plate line to create look of leaves
By Ally Oliphint. Staging STEM Coordinator
- 1 pkg butter recipe cake mix, any flavor
- 1 pkg (8 oz) cream cheese
- 1/2 c sugar
- 1/2 c water
- 1/2 c vegetable oil
- 4 eggs
- 1 T vanilla extract
- choice of frosting
- Mix all ingredients on low speed until well blended (30 seconds-1 minute). Scrape sides of bowl. Continue beating on medium speed for approximately 2 minutes more. Scrape sides again if needed.
- Fill 2 different sized metal mixing bowls (able to bake in oven).
- Bake in a preheated 350 degree oven until golden brown (approx 30-45 minutes). Larger sized bowls may take longer to bake through. Remove from oven and run a knife around inside edges of bowls. Cool before turning bowls over.
- When completely cooled, cut center of cake out to insert any new doll. Invert and place larger cake on bottom. Place smaller cake inverted on top of that.
- Decorate with frosting, rosettes, ribbons, candies to your hearts content.