Get baking with these delightful flop-proof cakes

Baking moist, fluffy, flavourful and flop-proof cakes is every baker’s dream. This week I am sharing recipes that will ensure you get exactly that result. Don’t forget to follow the method and our previously shared baking tips. So let’s bake cake!

Moist Chocolate Cake: Ingredients:

2 cups cake flour

1¾ cups sugar

¾ cup cocoa

2 tsp bicarbonate of soda 1 tsp baking powder

½ cup vegetable oil

1 cup buttermilk

1 cup hot water or hot coffee 2 extra-large eggs

2 tbs vanilla extract or essence

Method:

1.Preheat the oven to 180°C and grease 2 x 20cm pans.

2. Sift cake flour, cocoa, baking powder and baking soda into a bowl of a stand mixer fitted with a paddle attachment. Add sugar and stir to combine.

3. In a medium bowl, whisk together the eggs, oil and buttermilk.

4. Add wet ingredients to dry ingredients, alternating with the hot water or hot coffee and mix on medium speed for 2-3 mins. Batter will be thin.

5. Pour into the prepared pans and bake for 30 minutes.

Chocolate buttercream icing:

250g butter or full-fat margarine, softened (Stork bake or Rama)

500g icing sugar 125ml cocoa

50ml milk

Method:

1. Using a stand or a hand mixer, beat the butter/margarine until creamy.

2. Add the icing sugar in small batches and beat well after each addition.

3. Add cocoa and milk and beat until well combined.

4. Use the icing to sandwich the cakes and spread on top of the cake. Decorate as desired.

Red Velvet Cake

2¼ cups all-purpose flour 2½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup (112g) unsalted butter or full-fat margarine at room temperature

½ cup vegetable oil

1½ cups (310g) sugar

2 tsp vanilla extract

4 large eggs

1 cup (240ml) buttermilk

2 tsp white vinegar

30ml red food colouring Method:

1. Preheat the oven to 180ºC and grease 2 x 20cm cake pans.

2. Combine the flour, cocoa, baking powder, baking soda and salt in a medium-sized bowl and set aside.

3. Add the butter, vegetable oil, sugar and vanilla extract to a large mixer bowl and beat together until light in colour and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

4. Add the eggs two at a time, mixing until well combined after each egg. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.

5. Add half of the dry ingredients to the batter and mix until combined.

6. Add the buttermilk, vinegar and food colouring and mix until well combined.

7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape the sides of the bowl to ensure all ingredients are well incorporated. Do not over-mix the batter.

8. Divide the batter evenly between the two pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then transfer to cooling racks to cool completely.

Cream cheese icing:

250g cream cheese, room temp

200g butter, room temp 600g icing sugar

2 tsp vanilla extract

Method:

1. Using a stand or a hand mixer, beat the butter/margarine until creamy.

2. Add the icing sugar in small batches and beat well after each addition.

3. Add cream cheese and beat until well combined.

4. Use the icing to sandwich the cakes and spread on top of the cake. Decorate as desired.

Vanilla Beerbox Cake: Ingredients:

500ml boiling water 150ml oil Vanilla essence 8 extra-large eggs 2¾ cups sugar

4 cups flour 30ml baking powder

Method

1. Preheat oven to 180°C and line a beer box with foil, shiney side up.

2. In a mixing bowl, beat together the sugar and eggs until light and creamy

3. In a measuring jug, whisk together the water and oil.

4. Fold sifted dry ingredients into egg mixture, alternating it with the oil and water mixture.

5. Pour batter into prepared beer box and bake for 40min in preheated oven.

6. Remove from oven and allow to cool completely.

Vanilla buttercream icing:

500g butter or full-fat margarine, softened (Stork bake or Rama)

1kg icing sugar

50ml milk

Method:

Using a stand or a hand mixer, beat the butter/margarine until creamy.

Add the icing sugar in small batches, beating well.

Use the icing to spread on top of the cake. Decorate as desired.

For more information about our services and baking classes, please email me at claudie7777@gmail.com