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KIM BUETTNER - FACEBOOK

  • CAKE
  • 187 gms CAKE ****flour (approx. 1 1/2 cups plus 3 TBS flour)
  • (for each cup AP flour, remove 2TBS flour and replace with 2TBS cornbstarch)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 cup cranberries
  • 5 oz white chocolate chips
  • 1/2 cup unslated butter, room temp
  • 300 gms sugar (1 1/2 cups)
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone cheese
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 TBS browned butter
  • FROSTING
  • 1/4 cup butter, softened
  • 4 oz cream cheese
  • 1 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • slivered almonds
0/5 (0 Votes)

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Grease and flour bundt pan and set out eggs and butter until room temp

  • 6 eggs
  • 1 cup butter
  • 3 cups sugar
  • 3 cups all purpose flour
  • 1 cup whipped cream (heavy cream)
  • 1 t. vanilla
2.9/5 (7 Votes)

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From Sylvia's Family Soul Food Cookbook by Sylvia Woods

  • 2 c all-purpose flour
  • 1 c self-rising flour
  • 1 package vanilla instant pudding (3.4 oz.)
  • 2 c unsalted butter (4 sticks), softened
  • 3 c sugar
  • 6 large eggs
  • 1 (5 oz.) can evaporated milk
  • 2 (8 oz.) containers sour cream
  • 1 T vanilla extract
4.8/5 (4 Votes)

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Bake While hot, poke holes and pour condensed milk, carmel topping, and cool whip on top

  • Heath bars, chopped
0/5 (0 Votes)

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Preheat oven to 300. Beat butter until creamy

  • 3/4 lb. (1 1/2 cups) butter
  • 1 lb. (3 1/2 cups) powdered sugar, sifted
  • 6 large eggs
  • 1 tsp. vanilla
  • 2 3/4 cups sifted cake flour
  • 1/4 cup sliced almonds
0/5 (0 Votes)

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Posted on Nov 08, 2008 under Heritage Recipes, Sweets This was my Grand Aunt, Ruth Canipe Hill’s pound cake reci...

  • 1/2 pound unsalted butter, room temperature
  • 1/2 cup shortening
  • 3 cups cake flour
  • 3 cups sugar
  • 5 eggs
  • 1 cup whole milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
0/5 (0 Votes)

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Cream sugar and margarine until smooth

  • 3 cups sugar
  • 3 sticks margarine or butter
  • 6 eggs
  • 3 cups flour
  • 3/4 cup Sprite soda
  • 3 teaspoons lemon flavoring
5/5 (4 Votes)

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Preheat Oven: 325 degrees 1

  • Pound Cake:
  • 2 sticks butter
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs, beaten
  • 3 cups flour
  • 1/2 t. baking powder
  • 1 cup milk
  • 1 t. of each coconut, rum, butter, lemon, and vanilla extract
  • Glaze:
  • 1 cup sugar
  • 1/2 cup water
  • 1 t. of each coconut, rum, almond, vanilla, butter, and lemon extract.
0/5 (0 Votes)

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Directions In a large bowl, cream butter and sugar until light and fluffy

  • 2 cups butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 3/4 cup milk
0/5 (0 Votes)

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Cream margarine, butter, sugar & cream cheese together

  • 1 cup oleo (2 sticks)
  • 1/2 cup butter (1 stick)
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
0/5 (0 Votes)

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Hands down the Best Pound Cake in the World! So wonderfully moist, it's hard to stop eating once your start

  • 3 sticks butter, softened
  • 1 package cream cheese, softened
  • 3 cups sugar
  • 3 cups cake flour (Swans Down is best)
  • 6 eggs
  • 1 tablespoon your favorite flavor extract
  • ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE
0/5 (0 Votes)

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Grease a 10" tube pan generously

  • Glaze:
  • 2 eggs, separated
  • 1/2 cup browns sugar, packed
  • 1 cup flaked coconut
  • 1/2 cup ground pecans
  • 1 package pillsbury pudding, butter cake mix
  • 1 cup sour cream
  • 1/2 cup Amaretto
  • 1/2 cup water
  • 2 eggs
  • 1 cup powdered sugar, sifted
  • 2 Tablespoons Cocoa
  • 2 Tablespoon Amaretto
  • 1 Tablespoon Butter, softened
  • 1 Tablespoon Corn Syrup
  • 2 Teaspoon Water
  • 2 Teaspoon Ground Pecans
  • 6 maraschino cherries
0/5 (0 Votes)

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Amaretto Sour Cream Cake Cranberry-Marscapone Pound Cake