Quick & Stunning

CAKES
10 SIMPLE RECIPES

BY SIM ELB
 Lemon cake

INSTRUCTIONS
1. Preheat the oven to 180°C (350°F) and
grease a cake pan or line it with parchment
paper.
2. In a large bowl, whisk the eggs and sugar
together until the mixture becomes light
and fluffy.
3. Slowly add the oil to the egg mixture while
continuing to whisk, ensuring that it's well
incorporated.

INGREDIENTS 4. Add the lemon zest to the mixture and stir

until evenly distributed.
5. Sift the cake flour and baking powder
4 eggs together, then gradually fold them into the

180g sugar wet mixture. Mix gently until you have a

smooth batter with no lumps.
130g oil 6. Add the lemon juice to the batter and mix
until fully combined.
260g cake flour
7. Pour the batter into the prepared cake pan,
16g baking powder spreading it evenly.
8. Bake in the preheated oven for about 30-35
Zest of one lemon
minutes or until a toothpick inserted into
Juice of one lemon the center comes out clean.
9. Remove from the oven and let the cake cool
(added at the end) in the pan for 10 minutes before
transferring it to a wire rack to cool
completely.
10.Serve and enjoy your light and zesty
Lemon Cake!
 Orange Cake
INSTRUCTIONS
1. Preheat the oven to 180°C (350°F) and
grease a cake pan or line it with
parchment paper.
2. In a mixer, add the whole orange (cut into
pieces), 4 eggs, and 200g of sugar. Blend
until smooth.
3. Add the oil to the orange mixture and
blend again until well combined.
4. Add vanilla extract to taste, then mix
briefly.

INGREDIENTS
5. In a separate bowl, sift the flour and
baking powder together.
6. Gradually fold the dry ingredients into the
wet mixture, mixing gently until you have
4 eggs a smooth batter with no lumps.
1 whole orange (cut 7. Add the vinegar to the batter and mix
until combined.
into pieces) 8. Pour the batter into the prepared cake
pan, spreading it evenly.
170 ml oil
9. Bake in the preheated oven for 50 to 55
200g sugar minutes, placing the pan in the middle of
the oven with the heating element on the
Vanilla extract (to bottom.
10.For the last 10 minutes, turn on the top
taste)
heating element to brown the top of the
2 teaspoons (14g) cake.
11.Remove from the oven and let the cake
baking powder cool in the pan for 10 minutes before
250g flour transferring it to a wire rack to cool
completely.
1/2 teaspoon vinegar 12.Serve and enjoy your delicious Orange
Cake!
 Banana Cake
INSTRUCTIONS
1. Preheat the oven to 180°C (350°F) and
grease a cake pan or line it with
parchment paper.
2. In a large bowl, beat the 3 eggs with the
sugar until the mixture is light and fluffy.
3. Add the mixture of butter and oil (or just
one of them) to the egg and sugar mixture,
and mix well.
4. Incorporate the yogurt, and mix until
combined.

INGREDIENTS
5. Add the vanilla or cinnamon and a pinch
of salt, then stir to combine.
6. Mash the bananas in a separate bowl until
smooth, then add them to the batter and
3 eggs
mix until well combined.
1 cup sugar = 150g 7. Gradually add the flour, mixing gently
1 and 1/4 cups of a mixture of until the batter is smooth and free of
lumps.
butter and oil, or just one of
8. Fold in the chopped chocolate pieces
them (150 ml) gently.
1 packet of vanilla or cinnamon 9. Pour the batter into the prepared cake
pan, spreading it evenly.
A pinch of salt
10.Bake in the preheated oven for about 30-
1 container of yogurt = 120g 40 minutes, or until a toothpick inserted
4 bananas into the center comes out clean.
Chopped chocolate (in small 11.Remove from the oven and let the cake
cool in the pan for 10 minutes before
pieces)
transferring it to a wire rack to cool
2 cups of flour (packed well) = completely.
250g 12.Serve and enjoy your delicious Banana
Cake!
 Chocolate Cake
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C) and
grease two 9-inch round cake pans.
2. In a large bowl, combine the flour, cocoa
powder, sugar, baking powder, baking
soda, and salt.
3. Add the eggs, milk, oil, and vanilla to the
dry ingredients, and mix for 2 minutes on
medium speed.

INGREDIENTS 4. Stir in the boiling water until combined

(the batter will be thin).
1 and 3/4 cups (220g) all-purpose
5. Pour the batter evenly into the prepared
flour
pans.
3/4 cup (65g) unsweetened cocoa
6. Bake for 30-35 minutes or until a
powder
toothpick inserted comes out clean.
2 cups (400g) sugar
7. Cool in the pans for 10 minutes, then
1 and 1/2 teaspoons baking
remove and cool completely on a wire
powder
rack.
1 and 1/2 teaspoons baking soda
8. Frost as desired and enjoy!
1 teaspoon salt
2 large eggs
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
 Carrot Cake
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C) and
grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour,
sugar, baking powder, baking soda,
cinnamon, and salt.
3. Add the oil and eggs and mix until
combined.
4. Fold in the grated carrots, nuts, and

INGREDIENTS raisins if using.

5. Divide the batter evenly between the
2 cups (250g) all-purpose flour
prepared pans.
2 cups (400g) sugar
6. Bake for 30-35 minutes or until a
1 teaspoon baking powder
toothpick inserted comes out clean.
1 teaspoon baking soda
7. Cool in the pans for 10 minutes, then
1 teaspoon ground cinnamon
remove and cool completely on a wire
1/2 teaspoon salt
rack.
1 cup (240ml) vegetable oil
8. Frost with cream cheese frosting and
4 large eggs
enjoy!
3 cups (350g) grated carrots
1 cup (120g) chopped walnuts or
pecans (optional)
1/2 cup (120g) raisins (optional)
 Vanilla Sponge
Cake
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C) and
grease two 9-inch round cake pans.
2. In a large bowl, mix the flour, baking
powder, and salt.
3. In another bowl, beat the eggs and sugar

INGREDIENTS until fluffy, then add the oil, milk, and

vanilla.
2 cups (250g) all-purpose flour
4. Combine the wet and dry ingredients and
1 and 1/2 cups (300g) sugar
mix until smooth.
1/2 cup (120ml) vegetable oil
5. Pour the batter evenly into the prepared
1 cup (240ml) milk
pans.
4 large eggs
6. Bake for 25-30 minutes or until a
2 teaspoons vanilla extract
toothpick inserted comes out clean.
2 teaspoons baking powder
7. Cool in the pans for 10 minutes, then
1/2 teaspoon salt
remove and cool completely on a wire
rack.
8. Frost as desired and enjoy!
 Almond Cake
INSTRUCTIONS
1. Preheat the Oven: Preheat your oven to
350°F (175°C) and grease a 9-inch round
cake pan.
2. Combine Dry Ingredients: In a large bowl,
whisk together the almond flour, all-
purpose flour, and baking powder.
3. Mix Wet Ingredients: In another bowl,
cream the softened butter and sugar until

INGREDIENTS light and fluffy. Add the eggs one at a

time, mixing well. Stir in the milk, vanilla
1 and 1/2 cups (180g) almond
extract, and almond extract if using.
flour
4. Combine Wet and Dry Ingredients:
1 cup (120g) all-purpose flour
Gradually add the dry mixture to the wet
1 cup (200g) sugar
mixture and mix until just combined.
1/2 cup (115g) unsalted butter,
softened 5. Pour into Pan: Pour the batter into the

1/2 cup (120ml) milk prepared cake pan and smooth the top.

4 large eggs 6. Bake: Bake for 30-35 minutes or until a

2 teaspoons baking powder toothpick inserted into the center comes

1 teaspoon vanilla extract out clean.

1/4 teaspoon almond extract 7. Cool: Let the cake cool in the pan for 10

(optional) minutes, then transfer to a wire rack to

cool completely.
8. Serve: Dust with powdered sugar or serve
with whipped cream and berries.
 Red Velvet Cake
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C) and
grease two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar,
baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the oil,
buttermilk, eggs, food coloring, vanilla,
and vinegar.
4. Combine the wet and dry ingredients until

INGREDIENTS smooth.
5. Pour the batter evenly into the prepared
2 and 1/2 cups (320g) all-purpose
pans.
flour
6. Bake for 25-30 minutes or until a
1 and 1/2 cups (300g) sugar
toothpick inserted comes out clean.
1 teaspoon baking soda
7. Cool in the pans for 10 minutes, then
1 teaspoon salt
1 teaspoon cocoa powder remove and cool completely on a wire

1 and 1/2 cups (360ml) vegetable rack.

oil 8. Frost with cream cheese frosting and

1 cup (240ml) buttermilk, room enjoy!

temperature
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
 Coconut Cake
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C) and
grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour,
sugar, baking powder, baking soda, and
salt.
3. In another bowl, mix the coconut milk, oil,
eggs, and vanilla extract.
4. Gradually add the wet ingredients to the

INGREDIENTS dry ingredients, mixing until smooth.

5. Fold in the shredded coconut.
2 cups (250g) all-purpose flour
6. Divide the batter evenly between the
1 and 1/2 cups (300g) sugar
prepared pans.
1 teaspoon baking powder
7. Bake for 25-30 minutes or until a
1/2 teaspoon baking soda
toothpick inserted comes out clean.
1/2 teaspoon salt
1 cup (240ml) coconut milk 8. Cool in the pans for 10 minutes, then

1/2 cup (120ml) vegetable oil remove and cool completely on a wire

4 large eggs rack.

1 teaspoon vanilla extract 9. Frost with coconut frosting and sprinkle

1 cup (100g) shredded coconut extra shredded coconut on top before

(sweetened or unsweetened) serving.

 Strawberry
Shortcake
INSTRUCTIONS
1. Preheat the oven to 425°F (220°C) and
grease an 8-inch round cake pan.
2. In a large bowl, combine the flour, sugar,
baking powder, and salt.
3. Cut in the cold butter until the mixture
resembles coarse crumbs.
4. Stir in the heavy cream and vanilla
extract until just combined.
5. Turn the dough onto a floured surface and
INGREDIENTS gently knead a few times. Pat it into a 1-
inch thick circle.
2 cups (250g) all-purpose flour
6. Cut the dough into rounds using a biscuit
1/2 cup (100g) sugar
cutter or glass.
1 tablespoon baking powder
7. Place the rounds in the prepared cake
1/2 teaspoon salt pan.
1/2 cup (115g) cold butter, cubed 8. Bake for 12-15 minutes or until golden
1 cup (240ml) heavy cream brown.
1 teaspoon vanilla extract 9. While the cakes are baking, toss the sliced
4 cups (600g) fresh strawberries, strawberries with 2 tablespoons of sugar

sliced and let them sit for 10 minutes.

10.Once the cakes are cool, split them in half
2 tablespoons sugar (for
and layer with strawberries and whipped
strawberries)
cream.
Whipped cream (for serving)
11.Top with the other half of the cake, more
strawberries, and whipped cream. Serve
immediately.