Vanilla Cake Recipe [1kg]
Ingredients
250 grams butter,
250 grams caster sugar
4 large eggs
500 grams all-purpose flour
10 grams baking powder
10 milliliters vanilla extract
120 milliliters whole milk
Instructions
1. Preheat the oven to 175°C (350°F). Grease and flour two 9-inch (23 cm) round cake pans.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar
together with an electric mixer until the mixture is light and fluffy.
3. Add the eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla
extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder.
5. Mix the batter: Gradually add the dry ingredients to the wet mixture, alternating with the
milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
6. Pour the batter: Divide the batter evenly between the prepared cake pans and smooth the
tops with a spatula.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the
center of the cakes comes out clean.
8. Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the
pans and let them cool completely on a wire rack.
9. Assemble and serve: Once the cakes are completely cool, you can frost and fill them with
your favorite frosting. Vanilla buttercream or cream cheese frosting works great with this
cake. Slice and serve.
Marble Cake Recipe [1kg]
Ingredients
250 grams unsalted butter, softened
250 grams granulated sugar
4 large eggs
500 grams all-purpose flour
10 grams baking powder
10 milliliters vanilla extract
120 milliliters whole milk
25 grams cocoa powder
Instructions
1. Preheat the oven to 175°C (350°F). Grease and flour a 9-inch (23 cm) loaf pan or a bundt pan.
2. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar
together with an electric mixer until the mixture is light and fluffy.
3. Add the eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla
extract.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and
salt.
5. Mix the batter: Gradually add the dry ingredients to the wet mixture, alternating with the
milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
6. Prepare the cocoa mixture: In a small bowl, mix the cocoa powder with hot water until
smooth.
7. Create the marble effect:
o Divide the batter into two portions. Mix the cocoa mixture into one portion to
create the chocolate batter.
o Spoon the vanilla and chocolate batters alternately into the prepared pan. Use a
knife or skewer to swirl the batters together gently to create a marble effect.
8. Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the
center of the cake comes out clean.
9. Cool: Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and
let it cool completely on a wire rack.
10. Serve: Once the cake is completely cool, slice and serve.
Sponge Cake Recipe [1kg]
Ingredients
150 grams self-rising flour
150 grams caster sugar
4 large eggs
1 teaspoon vanilla extract (5 milliliters)
150 grams unsalted butter, melted and cooled
30 milliliters milk
Instructions
1. Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line the bottoms of two 20
cm (8-inch) round cake tins with parchment paper.
2. Prepare the dry ingredients: Sift the self-raising flour.
3. Whisk the eggs and sugar: In a large mixing bowl, whisk the eggs and caster sugar together
over a water bath. Continue whisking for about 5-7 minutes, or until the mixture becomes
thick, pale, and has tripled in volume. This step is crucial as it incorporates air, which helps the
sponge rise.
4. Add the vanilla extract: Stir in the vanilla extract gently.
5. Fold in the dry ingredients: Carefully fold the sifted flour mixture into the egg mixture in
three parts. Use a large metal spoon or a spatula, cutting and folding to preserve the air in the
batter.
6. Incorporate the butter and milk: Mix the melted butter and milk together. Take a small
amount of the batter and mix it into the butter-milk mixture to lighten it. Then gently fold this
mixture back into the main batter. This method ensures the butter and milk are evenly
incorporated without deflating the batter.
7. Pour the batter: Divide the batter evenly between the two prepared cake tins. Smooth the
tops gently with a spatula.
8. Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are
golden brown and spring back when lightly touched. A toothpick inserted into the center
should come out clean.
9. Cool the cakes: Let the cakes cool in their tins for about 5 minutes. Then turn them out onto a
wire rack to cool completely. Remove the parchment paper.
10. Assemble and serve: Once the cakes are completely cool, you can sandwich them together
with your choice of filling such as whipped cream, jam, or buttercream. Dust the top with a
little icing sugar if desired.
Red Velvet Cake Recipe [1kg]
Ingredients
250 grams all-purpose flour
300 grams granulated sugar
1 teaspoon baking powder (5 grams)
1 teaspoon baking soda (5 grams)
240 milliliters buttermilk
2 large eggs
240 margarine
1 teaspoon vanilla extract (5 milliliters)
2 tablespoons red food coloring (30 milliliters)
Instructions
1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease and flour two 9-inch (23
cm) round cake pans.
2. Combine dry ingredients: In a medium bowl, sift together the flour, sugar, baking
powder, baking soda.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar
over a water bath until the mixture is light and fluffy.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture,
mixing until just combined. Be careful not to overmix, as this can result in a denser cake.
5. Pour the batter: Divide the batter evenly between the prepared cake pans and smooth
the tops with a spatula.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into
the center of the cakes comes out clean.
7. Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them from
the pans and let them cool completely on a wire rack.
8. Serve: Slice and serve your delicious red velvet cake.
1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease and flour two 9-inch
Pina Colada Cake Recipe [1kg] (23 cm) round cake pans.
2. Prepare the dry ingredients: In a medium bowl, sift together the flour, baking
Ingredients powder, baking soda, and salt. Set aside.
Cake: 3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and
300 grams all-purpose flour sugar together with an electric mixer until the mixture is light and fluffy.
300 grams granulated sugar 4. Add the eggs: Add the eggs one at a time, beating well after each addition. Stir in
the vanilla extract.
2 teaspoons baking powder (10 grams)
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter
1/2 teaspoon baking soda (2.5 grams) mixture, alternating with the coconut milk and pineapple juice. Begin and end with
the flour mixture, mixing just until combined. Do not overmix.
115 grams unsalted butter, softened
6. Add pineapple and coconut: Fold in the crushed pineapple and shredded coconut
3 large eggs gently.
180 milliliters coconut milk 7. Pour the batter: Divide the batter evenly between the prepared cake pans and
120 milliliters pineapple juice smooth the tops with a spatula.
1 teaspoon vanilla extract (5 milliliters) 8. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted
into the center of the cakes comes out clean.
100 grams crushed pineapple, drained
9. Cool: Allow the cakes to cool in the pans for about 10 minutes, then remove them
50 grams sweetened shredded coconut from the pans and let them cool completely on a wire rack.
Pina Colada Filling: 10. Prepare the filling:
240 milliliters pineapple juice o In a small saucepan, whisk together the pineapple juice, sugar, and
cornstarch until smooth.
50 grams granulated sugar
o Cook over medium heat, stirring constantly, until the mixture thickens
20 grams cornstarch
and comes to a boil.
200 grams crushed pineapple, drained
o Stir in the crushed pineapple and rum extract (if using).
1 teaspoon rum extract (optional) (5 milliliters)
o Remove from heat and let cool completely.
Coconut Cream Cheese Frosting:
11. Prepare the frosting:
225 grams cream cheese, softened
o In a large bowl, beat the softened cream cheese and butter together until
115 grams unsalted butter, softened smooth and creamy.
480 grams powdered sugar o Gradually add the powdered sugar, beating until fully incorporated and
smooth.
1 teaspoon coconut extract (5 milliliters)
o Stir in the coconut extract.
Instructions
12. Assemble the cake:
o Place one cake layer on a serving plate. Spread a layer of the Pina Colada
filling over the top.
o Place the second cake layer on top and frost the top and sides of the cake
with the coconut cream cheese frosting.
o If desired, sprinkle additional shredded coconut on top for garnish.
13. Serve: Slice and serve your delicious Pina Colada cake
Here's a classic Black Forest cake recipe inspired by principles from "Practical Cookery": Whole cherries for garnish
Black Forest Cake Recipe Instructions
Ingredients 1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease and flour two 9-inch
(23 cm) round cake pans.
Chocolate Cake:
2. Prepare the chocolate cake:
180 grams all-purpose flour
o In a large mixing bowl, sift together the flour, cocoa powder, sugar,
50 grams cocoa powder
baking powder, baking soda, and salt.
300 grams granulated sugar
o Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for
1 1/2 teaspoons baking powder (7.5 grams) about 2 minutes.
1 1/2 teaspoons baking soda (7.5 grams) o Stir in the boiling water until the batter is well combined (the batter will
be thin).
1 teaspoon salt (5 grams)
o Divide the batter evenly between the prepared cake pans.
2 large eggs
3. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted
240 milliliters whole milk into the center of the cakes comes out clean.
120 milliliters vegetable oil o Let the cakes cool in the pans for about 10 minutes, then remove them
from the pans and let them cool completely on a wire rack.
2 teaspoons vanilla extract (10 milliliters)
4. Prepare the cherry filling:
240 milliliters boiling water
o In a medium saucepan, combine the cherries, sugar, cornstarch, and
Cherry Filling:
water. Cook over medium heat, stirring constantly, until the mixture
480 grams pitted cherries (fresh or canned) thickens and boils.
100 grams granulated sugar o If using kirsch, stir it in after removing the saucepan from the heat.
2 tablespoons cornstarch (16 grams) o Let the cherry filling cool completely.
2 tablespoons water (30 milliliters) 5. Prepare the whipped cream frosting:
1 tablespoon kirsch (cherry brandy) (optional) (15 milliliters) o In a large bowl, whip the heavy cream, powdered sugar, and vanilla
extract together until stiff peaks form.
Whipped Cream Frosting:
6. Assemble the cake:
480 milliliters heavy whipping cream
o Place one cake layer on a serving plate. Spread a layer of whipped cream
50 grams powdered sugar
over the top, then add a layer of cherry filling.
1 teaspoon vanilla extract (5 milliliters)
o Place the second cake layer on top and frost the top and sides of the cake
Decoration: with the remaining whipped cream.
50 grams dark chocolate shavings or curls o Decorate the top with chocolate shavings or curls and whole cherries.
7. Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to
meld. Slice and enjoy your homemade Black Forest cake.
