Margarita Angel Cake Recipes

Ingredients:

• Cake:
• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons grated lime rind
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lime juice
• Glaze:
• 3 tablespoons sugar
• 3 tablespoons fresh lime juice
• 3 tablespoons tequila
• 3 tablespoons Triple Sec (orange-flavored liqueur)
• 3 tablespoons water

Margarita Angel Cake • Yield: 12 servings
Ingredients:

• Cake:
• 1 cup sifted cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons grated lime rind
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lime juice
• Glaze:
• 3 tablespoons sugar
• 3 tablespoons fresh lime juice
• 3 tablespoons tequila
• 3 tablespoons Triple Sec (orange-flavored liqueur)
• 3 tablespoons water

Margarita Angel Cake Nutrition Facts:
• Diet: Low-Fat
• Calories: 115.98
• Fat: 2.11
• Carbs: 158.14
• Protein: 54.88
• Cholesterol: 0.00
• Calcium: 7.08
• Sodium: 76.52

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Orange Tea Cake Recipes

Ingredients:

• Cake:
• 1 cup granulated sugar
• 7 tablespoons butter, softened
• 1 large egg
• 1 2/3 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% reduced-fat milk
• 1 tablespoon grated orange rind
• 1/2 teaspoon almond extract
• 2 large egg whites
• Cooking spray
• Glaze:
• 1 cup powdered sugar
• 1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
• 2 teaspoons orange juice

Orange Tea Cake • Yield: 10 servings
Ingredients:

• Cake:
• 1 cup granulated sugar
• 7 tablespoons butter, softened
• 1 large egg
• 1 2/3 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% reduced-fat milk
• 1 tablespoon grated orange rind
• 1/2 teaspoon almond extract
• 2 large egg whites
• Cooking spray
• Glaze:
• 1 cup powdered sugar
• 1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
• 2 teaspoons orange juice

Orange Tea Cake Nutrition Facts:
• Diet:
• Calories: 153.63
• Fat: 99.86
• Carbs: 170.93
• Protein: 37.38
• Cholesterol: 136.49
• Calcium: 59.02
• Sodium: 74.65

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Lemon or Orange Cake (Cake Citron ou Cake Orange) Recipes

Ingredients:

• 2 1/4 cups (250 grams) cake flour, sifted
• 3/4 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1 1/2 cups (335 grams) sugar
• Grated zest of 3 lemons or 2 oranges
• 5 large eggs, at room temperature
• 2/3 cup (165 grams) crème fraîche, homemade or storebought, or heavy cream, at room temperature
• 2 tablespoons (30 grams) dark rum (for the lemon cake) or Grand Marnier (for the orange cake)
• 7 1/2 tablespoons (3 3/4 ounces; 110 grams) unsalted butter, melted and cooled

Instructions:

1. 1. Center a rack in the oven and preheat the oven to 350°F (180°C). Butter and flour a 9 x 5 x 3-inch (22.5 x 12.5 x 7.5-cm) loaf pan, dust the interior with flour, and tap out the excess. Put the pan on an insulated baking sheet or on two stacked regular baking sheets and set aside.
2. 2. Sift the flour, baking powder, and salt together and keep close at hand. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the crème fraîche and rum. Switch to a large rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions—the batter should be thick and smooth. Finally, fold in the cooled melted butter in two or three additions.
3. 3. Immediately spoon the batter into the pan and slide the baking sheet(s) into the oven. Bake for 1 hour and 25 to 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. (Check the cake at the 40-minute mark. If it is browning quickly, cover it loosely with a foil tent for the remainder of the baking period.) Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.

Lemon or Orange Cake (Cake Citron ou Cake Orange) • Yield: 12 servings
Ingredients:

• 2 1/4 cups (250 grams) cake flour, sifted
• 3/4 teaspoon double-acting baking powder
• 1/4 teaspoon salt
• 1 1/2 cups (335 grams) sugar
• Grated zest of 3 lemons or 2 oranges
• 5 large eggs, at room temperature
• 2/3 cup (165 grams) crème fraîche, homemade or storebought, or heavy cream, at room temperature
• 2 tablespoons (30 grams) dark rum (for the lemon cake) or Grand Marnier (for the orange cake)
• 7 1/2 tablespoons (3 3/4 ounces; 110 grams) unsalted butter, melted and cooled

Lemon or Orange Cake (Cake Citron ou Cake Orange) Nutrition Facts:
• Diet:
• Calories: 170.54
• Fat: 90.49
• Carbs: 194.47
• Protein: 59.01
• Cholesterol: 388.04
• Calcium: 69.81
• Sodium: 53.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Blueberry Angel Food Cake Recipes

Ingredients:

• Cake:
• 1 1/2 cups sugar, divided
• 1 cup sifted cake flour
• 12 large egg whites (about 1 1/2 cups)
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons sifted cake flour
• 1 tablespoon grated lemon rind
• Glaze:
• 1 cup powdered sugar
• 3 tablespoons fresh lemon juice

Blueberry Angel Food Cake • Yield: 8 servings
Ingredients:

• Cake:
• 1 1/2 cups sugar, divided
• 1 cup sifted cake flour
• 12 large egg whites (about 1 1/2 cups)
• 1 1/4 teaspoons cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons sifted cake flour
• 1 tablespoon grated lemon rind
• Glaze:
• 1 cup powdered sugar
• 3 tablespoons fresh lemon juice

Blueberry Angel Food Cake Nutrition Facts:
• Diet: Low-Fat
• Calories: 129.19
• Fat: 2.96
• Carbs: 194.13
• Protein: 64.20
• Cholesterol: 0.00
• Calcium: 8.33
• Sodium: 80.54

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Chocolate Custard Sauce with Cake and Raspberries Recipes

Ingredients:

• About 3/4 cup whole milk
• 3 cups chilled Chocolate Crème Anglaise
• Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
• Raspberries or other fresh fruit

Chocolate Custard Sauce with Cake and Raspberries • Yield: 8 servings
Ingredients:

• About 3/4 cup whole milk
• 3 cups chilled Chocolate Crème Anglaise
• Vanilla or chocolate pound cake, angel food cake, or butter cake, cut into slices
• Raspberries or other fresh fruit

Chocolate Custard Sauce with Cake and Raspberries Nutrition Facts:
• Diet:
• Calories: 153.14
• Fat: 179.81
• Carbs: 136.79
• Protein: 34.09
• Cholesterol: 34.70
• Calcium: 43.44
• Sodium: 26.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pistachio Cake Recipes

Anther potluck-friendly doctored-cake-mix recipe. You’ll laugh at what makes this cake “pistachio.”

Ingredients:

• 1 box White Cake Mix
• 1 package 4 Ounce Pistachio Instant Pudding Mix
• 1/2 cup Orange Juice
• 1/2 cup Water
• 1/2 cup Vegetable Oil
• 4 whole Eggs
• 3/4 cup Chocolate Syrup (such As Hersheys)

Instructions:

1. Preheat oven to 350 degrees. Grease and flour bundt pan.
2. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
3. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
4. Bake for 1 hour at 350 degrees.
5. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.
6. Variation: Coat cake with chocolate ganache!

Pistachio Cake • Yield: 18 servings
Ingredients:

• 1 box White Cake Mix
• 1 package 4 Ounce Pistachio Instant Pudding Mix
• 1/2 cup Orange Juice
• 1/2 cup Water
• 1/2 cup Vegetable Oil
• 4 whole Eggs
• 3/4 cup Chocolate Syrup (such As Hersheys)

Pistachio Cake Nutrition Facts:
• Diet:
• Calories: 226.25
• Fat: 188.86
• Carbs: 220.43
• Protein: 50.78
• Cholesterol: 213.28
• Calcium: 116.30
• Sodium: 221.59

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Santa Belt Cake Recipes

Ingredients:

• 2 cups whole milk
• 1 cup vegetable oil
• 6 large eggs
• 2 (15.25-oz.) pkg. vanilla cake mix

Santa Belt Cake • Yield: 12 servings
Ingredients:

• 2 cups whole milk
• 1 cup vegetable oil
• 6 large eggs
• 2 (15.25-oz.) pkg. vanilla cake mix

Santa Belt Cake Nutrition Facts:
• Diet:
• Calories: 310.00
• Fat: 315.95
• Carbs: 250.92
• Protein: 93.69
• Cholesterol: 388.27
• Calcium: 205.97
• Sodium: 244.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Fresh Coconut Cake Recipes

Ingredients:

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 12 ounces sifted cake flour (about 3 cups)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar, divided
• 2/3 cup butter, softened
• 1 cup warm coconut water (from 1 small brown coconut)
• 1 teaspoon vanilla
• 6 large egg whites
• Frosting:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cups sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups shaved fresh coconut, toasted

Fresh Coconut Cake • Yield: 16 servings
Ingredients:

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 12 ounces sifted cake flour (about 3 cups)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar, divided
• 2/3 cup butter, softened
• 1 cup warm coconut water (from 1 small brown coconut)
• 1 teaspoon vanilla
• 6 large egg whites
• Frosting:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cups sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups shaved fresh coconut, toasted

Fresh Coconut Cake Nutrition Facts:
• Diet:
• Calories: 302.65
• Fat: 202.45
• Carbs: 332.47
• Protein: 78.80
• Cholesterol: 108.46
• Calcium: 88.52
• Sodium: 103.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Red Velvet Cake Bars Recipes

Next time you have cake scraps or cupcakes lying around, try this recipe. You’ll be opening yourself up to a whole new level of sweetness.

Ingredients:

• 8 ounces red velvet cake (about 4-5 cupcakes, or any cake scraps you may have)
• 2 ounces butter
• 1 8oz packet cream cheese
• ½ cup heavy cream
• ¾ cup powdered sugar
• ½ tsp vanilla or extract of your choice

Instructions:

1. Preheat oven to 200 degrees.
2. Crumble cake into tiny pieces and spread out on a baking sheet lined with parchment paper.
3. Bake for about 15 minutes at a time, rotating the pan if necessary, and touching the crumbs to see if they're dried out.
4. Once the crumbs are dry to your touch, it's ready!
5. Remove from oven and let cool.
6. Preheat oven to 375 degrees F.
7. Toss all the crumbs (which should be hard) into a food processor and add the butter.
8. Pulverize until it combines into a paste. You may want to add more butter according to preference (more buttery taste, or more paste-like).
9. Spray an 8×8 baking pan with nonstick spray (or put parchment paper on it) and press the base into it until it's completely covered and flat.
10. Bake for about 8 minutes, then remove and let cool completely before spreading filling on top.
11. Beat the cheese, sugar and vanilla until smooth and fluffy.
12. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine.
13. Do not over beat.
14. Spread over the cooled cake base and chill in the fridge for about 30 minutes before consuming.

Red Velvet Cake Bars • Yield: 4 servings
Ingredients:

• 8 ounces red velvet cake (about 4-5 cupcakes, or any cake scraps you may have)
• 2 ounces butter
• 1 8oz packet cream cheese
• ½ cup heavy cream
• ¾ cup powdered sugar
• ½ tsp vanilla or extract of your choice

Red Velvet Cake Bars Nutrition Facts:
• Diet:
• Calories: 132.03
• Fat: 176.07
• Carbs: 85.02
• Protein: 26.12
• Cholesterol: 178.14
• Calcium: 39.60
• Sodium: 75.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Caramel Cake Recipes

Ingredients:

• FOR THE CAKE:
• 16 tbsp. unsalted butter, softened, plus more for pans
• 3 cups cake flour, plus more for pans, sifted
• 2½ tsp. baking powder
• 1 tsp. kosher salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1½ cups sugar
• 4 eggs
• FOR THE ICING:
• 3½ cups sugar
• 12 tbsp. unsalted butter, melted
• 2 (15-oz.) cans evaporated milk
• 1 egg
• 2 tsp. vanilla extract
• 1 tsp. baking soda

Instructions:

1. Make the cake: Heat oven to 350°. Butter and flour three 9″ cake pans, and set aside. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds. Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles. Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
2. Make the icing and assemble the cake: Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside. Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes. Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes. Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute. Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute. Immediately place one cake on a cake stand and pour over 1⁄2 cup caramel icing; top with second cake and pour over 1⁄2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature.

Caramel Cake • Yield: 10 servings
Ingredients:

• FOR THE CAKE:
• 16 tbsp. unsalted butter, softened, plus more for pans
• 3 cups cake flour, plus more for pans, sifted
• 2½ tsp. baking powder
• 1 tsp. kosher salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1½ cups sugar
• 4 eggs
• FOR THE ICING:
• 3½ cups sugar
• 12 tbsp. unsalted butter, melted
• 2 (15-oz.) cans evaporated milk
• 1 egg
• 2 tsp. vanilla extract
• 1 tsp. baking soda

Caramel Cake Nutrition Facts:
• Diet:
• Calories: 492.94
• Fat: 418.71
• Carbs: 474.76
• Protein: 129.71
• Cholesterol: 641.89
• Calcium: 362.87
• Sodium: 225.95

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Orange Pound Cake Recipes

Ingredients:

• FOR THE CAKE:
• 15 tbsp. softened unsalted butter
• 3 tbsp. milk
• 3 eggs
• 1 tsp. vanilla extract
• 1½ cups sifted cake flour
• ¾ cup sugar
• ¾ tsp. baking powder
• 1 tbsp. grated orange zest
• FOR THE GLAZE:
• ⅓ cup sugar
• ⅓ cup freshly squeezed orange juice

Instructions:

1. For the cake: Preheat oven to 350°. Grease a 6-cup loaf pan with 2 tbsp. of the butter; set aside. Put milk, eggs, and vanilla in a bowl and beat until well combined; set aside.
2. Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a whisk. Add zest, beating on medium speed, then add remaining 13 tbsp. of butter, 1 tbsp. at a time, waiting until each is completely incorporated before adding more.
3. Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 55-65 minutes. (Lightly cover cake with a piece of buttered foil during baking if it begins to get too brown.) Allow cake to cool on a rack for 5 minutes, then unmold. Using a skewer, poke holes all over top of cake.
4. For the glaze: Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake, reapplying glaze until cake is saturated.

Orange Pound Cake • Yield: 8 servings
Ingredients:

• FOR THE CAKE:
• 15 tbsp. softened unsalted butter
• 3 tbsp. milk
• 3 eggs
• 1 tsp. vanilla extract
• 1½ cups sifted cake flour
• ¾ cup sugar
• ¾ tsp. baking powder
• 1 tbsp. grated orange zest
• FOR THE GLAZE:
• ⅓ cup sugar
• ⅓ cup freshly squeezed orange juice

Orange Pound Cake Nutrition Facts:
• Diet:
• Calories: 168.92
• Fat: 188.44
• Carbs: 130.55
• Protein: 36.96
• Cholesterol: 314.11
• Calcium: 47.84
• Sodium: 21.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Carrot Cake Recipes

Ingredients:

• Cake:
• 2 teaspoons ground cinnamon
• 1 teaspoon grated orange rind
• 2/3 cup fresh orange juice
• 1/2 cup vegetable oil
• 4 large eggs
• 1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker)
• 1 (3.4-ounce) package gluten-free vanilla instant pudding mix
• 3 1/3 cups grated carrot (about 1 pound carrots)
• 3/4 cup raisins
• 3/4 cup chopped walnuts
• Cooking spray
• Frosting:
• 6 ounces 1/3-less-fat cream cheese, softened
• 2 tablespoons 1% low-fat milk
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar, sifted

Carrot Cake • Yield: 22 servings
Ingredients:

• Cake:
• 2 teaspoons ground cinnamon
• 1 teaspoon grated orange rind
• 2/3 cup fresh orange juice
• 1/2 cup vegetable oil
• 4 large eggs
• 1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker)
• 1 (3.4-ounce) package gluten-free vanilla instant pudding mix
• 3 1/3 cups grated carrot (about 1 pound carrots)
• 3/4 cup raisins
• 3/4 cup chopped walnuts
• Cooking spray
• Frosting:
• 6 ounces 1/3-less-fat cream cheese, softened
• 2 tablespoons 1% low-fat milk
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar, sifted

Carrot Cake Nutrition Facts:
• Diet:
• Calories: 350.82
• Fat: 288.99
• Carbs: 355.85
• Protein: 74.37
• Cholesterol: 310.88
• Calcium: 159.44
• Sodium: 240.00

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Cake Recipes

Ingredients:

• 2.1/2 cups cake flour
• 1 tbs baking powder
• 1/2 tsp salt
• 2 cups whole milk or buttermilk
• 4 x large egg whites
• 1.1/2 cups sugar
• 2 tsp grated lemon zest
• 1/2 cup unsalted butter at room temperature
• 1/2 tsp pure lemon extract

Instructions:

1. Mix the flour, baking powder and salt in a large bowl.
2. Mix the milk and eggs in a large bowl.
3. Mix the lemon zest and sugar together in a large bowl. Rub them together with your fingers.
4. Beat the butter into the sugar until they are light.
5. Beat in the vanilla extract.
6. Beat in 1/3 of the flour mixture until incorporated.
7. Beat in 1/2 of the milk mixture until incorporated.
8. Beat in 1/3 of the flour mixture until incorporated.
9. Beat in the the remaining milk mixture until incorporated.
10. Beat in the remaining flour mixture until incorporated.
11. Pour the batter into 2 greased and lined 9×2 inch round baking pans.
12. Bake in the middle of a preheated 350F/180C oven until a tooth pick comes out clean, about 20-30 minutes.
13. Let the cakes cool.
14. Cut the cakes in half.
15. Spread a layer of jam onto the top of one slice of cake.
16. Spread a layer of the butter cream onto the bottom of another layer of cake and place it on top the the first layer.
17. Continue in this fashion until all layers of cake have a layer of jam and butter cream between them but do not place jam on the top layer.
18. Frost the top and sides of the cake with the remaining buttercream and decorate with strawberries.
19. Whisk the sugar into the egg whites in a bowl over a pan of simmering water until the mixture is hot to the touch, about 3 minutes. (The sugar should be dissolved and the mixture should look like shiny marshmallow cream.)
20. Remove the bowl from the heat and beat until the cream is cool, about 5 minutes.
21. Beat in the butter one stick at a time.
22. Beat the mixture until it thickens and becomes smooth, about 10-20 minutes.
23. Beat in the lemon juice and vanilla extract a bit at a time until they are incorporated.

Cake • Yield: 12 servings
Ingredients:

• 2.1/2 cups cake flour
• 1 tbs baking powder
• 1/2 tsp salt
• 2 cups whole milk or buttermilk
• 4 x large egg whites
• 1.1/2 cups sugar
• 2 tsp grated lemon zest
• 1/2 cup unsalted butter at room temperature
• 1/2 tsp pure lemon extract

Cake Nutrition Facts:
• Diet:
• Calories: 186.48
• Fat: 110.52
• Carbs: 214.12
• Protein: 53.29
• Cholesterol: 97.61
• Calcium: 165.32
• Sodium: 112.63

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Birthday Cake Recipes

Ingredients:

• Baking spray with flour
• 2 teaspoons cake flour
• 9 ounces cake flour (about 2 1/4 cups)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup 1% low-fat buttermilk
• 2 teaspoons vanilla extract
• 1/4 cup unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 3/4 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• Candy sprinkles (optional)

Birthday Cake • Yield: 20 servings
Ingredients:

• Baking spray with flour
• 2 teaspoons cake flour
• 9 ounces cake flour (about 2 1/4 cups)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup 1% low-fat buttermilk
• 2 teaspoons vanilla extract
• 1/4 cup unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 3/4 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• Candy sprinkles (optional)

Birthday Cake Nutrition Facts:
• Diet:
• Calories: 330.50
• Fat: 218.49
• Carbs: 365.36
• Protein: 78.41
• Cholesterol: 315.09
• Calcium: 165.57
• Sodium: 146.88

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Coconut Cake Recipes

Ingredients:

• Cake:
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 4 large eggs, at room temperature, separated
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla or coconut extract
• 1 teaspoon grated lemon zest
• Frosting:
• 2 cups sugar
• 1 tablespoon fresh lemon juice
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut

Coconut Cake • Yield: 10 servings
Ingredients:

• Cake:
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 4 large eggs, at room temperature, separated
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon vanilla or coconut extract
• 1 teaspoon grated lemon zest
• Frosting:
• 2 cups sugar
• 1 tablespoon fresh lemon juice
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut

Coconut Cake Nutrition Facts:
• Diet:
• Calories: 298.66
• Fat: 243.10
• Carbs: 302.12
• Protein: 69.15
• Cholesterol: 371.75
• Calcium: 106.00
• Sodium: 83.87

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Ice Cream Cake Recipes

Ingredients:

• 1 box yellow cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 2 quarts coffee (or any other flavor) ice cream, softened slightly

Ice Cream Cake • Yield: 14 servings
Ingredients:

• 1 box yellow cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 2 quarts coffee (or any other flavor) ice cream, softened slightly

Ice Cream Cake Nutrition Facts:
• Diet:
• Calories: 251.01
• Fat: 223.43
• Carbs: 226.52
• Protein: 75.19
• Cholesterol: 340.88
• Calcium: 254.13
• Sodium: 203.02

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Coconut Cake with Buttercream Frosting Recipes

Ingredients:

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 2 1/2 cups cake flour (about 10 ounces)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 6 tablespoons butter, softened
• 1/4 cup egg substitute
• 2 large eggs
• 3/4 cup light coconut milk
• 1/4 teaspoon coconut extract
• Frosting:
• 1 cup sugar
• 1/4 cup water
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup butter, softened
• 1/4 teaspoon coconut extract (optional)
• 3 tablespoons toasted flaked sweetened coconut

Coconut Cake with Buttercream Frosting • Yield: 16 servings
Ingredients:

• Cake:
• Cooking spray
• 1 tablespoon cake flour
• 2 1/2 cups cake flour (about 10 ounces)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 6 tablespoons butter, softened
• 1/4 cup egg substitute
• 2 large eggs
• 3/4 cup light coconut milk
• 1/4 teaspoon coconut extract
• Frosting:
• 1 cup sugar
• 1/4 cup water
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/4 cup butter, softened
• 1/4 teaspoon coconut extract (optional)
• 3 tablespoons toasted flaked sweetened coconut

Coconut Cake with Buttercream Frosting Nutrition Facts:
• Diet:
• Calories: 255.82
• Fat: 161.67
• Carbs: 291.64
• Protein: 56.29
• Cholesterol: 225.73
• Calcium: 163.23
• Sodium: 113.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Lane Cake Recipes

Ingredients:

• FOR THE CAKE:
• ½ lb. (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3½ cups cake flour
• 1 tbsp. homemade baking powder
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 1 cup milk, at room temperature
• 8 egg whites, at room temperature
• FOR THE FILLING:
• 12 egg yolks
• 1½ cups granulated sugar
• 12 tbsp. unsalted butter, melted
• 1½ cups finely chopped shelled pecans
• 1½ cups finely chopped shelled raisins
• 1½ cups freshly grated coconut
• 1½ tsp vanilla extract
• ½ cup bourbon

Instructions:

1. For the cake: Preheat the oven to 325°. Beat the butter in the large bowl of an electric standing mixer until creamy. On medium speed, slowly add the sugar and beat until the sugar and butter are light and fluffy. (Stop occasionally to scrape down the sides of the bowl and beaters to ensure even mixing.) Sift together the flour, baking powder, and salt. Add the vanilla to the milk. On low speed, add the flour to the butter-sugar mixture in 3 batches, alternating with the milk. Mix only until each addition is well blended before proceeding to the next, stopping once or twice, again, to scrape the sides of the bowl and beaters.
2. In a separate bowl, beat the egg whites just until they form soft peaks. Stir one-third of the beaten egg whites into the cake batter to lighten, then carefully fold in the remaining egg whites. Turn the batter into three 9″ buttered and floured parchment-lined cake pans, bang each cake pan gently on the counter to remove any large air pockets from the batter, and bake in the preheated oven for 20-25 minutes, until the cake centers spring back lightly when gently tapped with the fingertips. Remove immediately to cooling racks and allow to rest 5 minutes before turning out of the pans onto the racks. Cool the layers completely before peeling off the parchment bottoms.
3. For the filling: Stir together the egg yolks and sugar in a large nonreactive saucepan until well blended. Stir in the melted butter and cook, stirring constantly, over moderate heat until mixture thickens enough to coat the back of a spoon thickly. Take care that it does not simmer or boil. When thickened, stir in the pecans, raisins, and coconut and continue cooking for 1 minute before adding the vanilla extract and bourbon. Stir briefly over heat, then remove from the stove and allow to cool slightly before filling and frosting the cake layers.
4. To assemble the cake: Spread approximately 1 cup of the filling evenly between all the cake layers. Frost the top and sides of the cake with remaining filling. Allow to cool completely before cutting.

Lane Cake • Yield: 30 servings
Ingredients:

• FOR THE CAKE:
• ½ lb. (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3½ cups cake flour
• 1 tbsp. homemade baking powder
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 1 cup milk, at room temperature
• 8 egg whites, at room temperature
• FOR THE FILLING:
• 12 egg yolks
• 1½ cups granulated sugar
• 12 tbsp. unsalted butter, melted
• 1½ cups finely chopped shelled pecans
• 1½ cups finely chopped shelled raisins
• 1½ cups freshly grated coconut
• 1½ tsp vanilla extract
• ½ cup bourbon

Lane Cake Nutrition Facts:
• Diet:
• Calories: 524.51
• Fat: 525.54
• Carbs: 436.38
• Protein: 123.34
• Cholesterol: 877.24
• Calcium: 191.57
• Sodium: 96.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Lady Baltimore Cake Recipes

Ingredients:

• FOR THE CAKE:
• 3½ cups sifted cake flour
• 4 tsp. baking powder
• ½ tsp. salt
• 8 oz. butter
• 2 cups sugar
• 1 cup milk
• ½ tsp. rosewater
• 8 egg whites
• FOR THE ICING:
• 4 cups sugar
• 6 egg whites
• ½ tsp. rosewater
• ½ cup chopped raisins
• ½ cup chopped figs
• 2 tbsp. chopped candied orange peel
• 1½ cups chopped pecans

Instructions:

1. Make the cake: Heat oven to 375°. Whisk flour, baking powder, and salt in a bowl. Cream sugar and butter in a stand mixer on medium-high until fluffy. With the motor running, alternately add dry ingredients in 3 batches and milk in 2 batches. Add rose water; increase speed to high and beat until batter is smooth, about 5 seconds. In a separate bowl, whip whites until stiff peaks form; fold into batter. Divide batter between 3 greased 9″ round cake pans; bake until a toothpick inserted in middle comes out clean, 25–30 minutes. Invert cakes onto wire racks; let cool.
2. Make the icing: Boil 2 cups water in a 4-qt. saucepan. Stir in sugar; cook until dissolved, about 5 minutes, and set syrup aside. In a stand mixer, whip whites until stiff peaks form. With the motor running, slowly drizzle in reserved syrup; whip until icing is room temperature, about 10 minutes. Beat in rose water. Transfer 3 cups icing to a bowl; mix 1⁄2 cup pecans, the raisins, orange peel, and figs into remaining icing.
3. To assemble, place one cake layer on a cake stand; spread with one-third the fruit-and-nut icing. Repeat with remaining layers and fruit-and-nut icing, ending with icing. Spread plain icing over top and sides of cake; press remaining pecans onto sides of cake. Chill 20 minutes before serving.

Lady Baltimore Cake • Yield: 10 servings
Ingredients:

• FOR THE CAKE:
• 3½ cups sifted cake flour
• 4 tsp. baking powder
• ½ tsp. salt
• 8 oz. butter
• 2 cups sugar
• 1 cup milk
• ½ tsp. rosewater
• 8 egg whites
• FOR THE ICING:
• 4 cups sugar
• 6 egg whites
• ½ tsp. rosewater
• ½ cup chopped raisins
• ½ cup chopped figs
• 2 tbsp. chopped candied orange peel
• 1½ cups chopped pecans

Lady Baltimore Cake Nutrition Facts:
• Diet:
• Calories: 492.78
• Fat: 314.86
• Carbs: 571.19
• Protein: 107.13
• Cholesterol: 170.67
• Calcium: 198.26
• Sodium: 142.14

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source