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    You are in: Home / Cookbooks / FANTASTIC CAKE RECIPES
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    225 recipes in

    FANTASTIC CAKE RECIPES

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    « Previous 1 2 3 4 . . . 10 11 12 Next »
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    The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)

    Recipe #352555

    I have made this cake and it is worth the effort- the second time I made it -it was a lot easier :) This is restaurant quality. Please see cooking times on recipe :) There are many layers to this cake (no pun intended) and one cooking time was hard to answer. Here is what the RSVP request stated: *Bon Apetit Sept 2003 Melissa Harden of Omaha, Nebraska, writes: "To celebrate our recent engagement, my fiancé and I spent a long weekend at the Mondrian in Los Angeles. Our stay was perfect, as was dinner at the hotel's Asia de Cuba restaurant, where I couldn't get enough of the rich Cuban Opera cake." A traditional Opera cake is made from very thin layers of cake, coffee buttercream, and coffee mousse — all covered with chocolate glaze. This version, which is perfect for a special occasion, is taller than your average Opera cake, owing to its thicker layers

    Recipe #377676

    The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II.

    Recipe #170022

    9 Reviews |  By Fauve

    Here's a Paula Deen update of my mom's favorite cake recipe. I remember Mom using the recipe as it was, printed on the side of the "Swans Down Cake Flour" box. A great Birthday-Cake kind of recipe, it's called "1-2-3-4 Cake" because, the ingredients, at that time, were listed: "1 cup butter, 2 cups sugar, 3 cups cake flour, 4 eggs" etc. Paula's recipe simplifies some steps, with nothing lost in flavor and texture.

    Recipe #111072

    I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.

    Recipe #107544

    Even if you aren't a fan of white chocolate, give this a try! The tartness of the raspberries balances out the sweetness of the white chocolate nicely in this classic combination. Made for Valentine's Day 2010.

    Recipe #413760

    This is my wife's favorite cake. It is a very decadent three layered uspide-downcake. She was craving some so she asked me to make it; I found a (pretty vague) recipe and tried to figure out all the missing parts. She said it tasted great how Imade it, so I'm posting it here in hopes of saving someone the agony I suffered trying to figure out what to do.

    Recipe #424756

    Jaffa cakes are a wonderful cakey sort of cookie (it is often debated if it is a cake or a cookie) that is very popular in the UK. They are made up of an orange cake base and a chocolate top. I saw this recipe in a UK cooking magazine for a giant jaffa cake drizzle loaf and knew I had to make it. I am so glad I did because this is a wonderful cake that I now get asked to make frequently.

    Recipe #423633

    This lovely recipe is from "The Great Scandinavian Baking Book" by Beatrice Ojakangas.

    Recipe #376726

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

    Recipe #73825

    49 Reviews |  By Marie

    As if the chocolate bundt cake isn't yummy enough, this has a "tunnel" of cream cheese filling with chocolate chips and fresh raspberries added to make it even more decadent!

    Recipe #63073

    1 Reviews |  By Jessa M

    This Devil's Food Cake recipe, from Mrs. Fields, is the ultimate in chocolate cakes. The extreme moistness of this fudgey chocolate cakes makes it a real winner. It works beautifully for frosting or decorating due to the fact that it is very sturdy. A family favorite!

    Recipe #399094

    You won't believe how easy this cake is to make. When you present it to your guests, I promise you will receive "oohs and aahs". It is beautiful to look at and absolutely scrumptious to eat. My father is not quick to dole out compliments on food, he said this was the best cake he has ever had. When strawberries are in peak season I often substitute them for the raspberries.

    Recipe #90774

    18 Reviews |  By podapo

    This is the combination of two separate recipes I had been playing with until I found what I liked. NEVER any leftovers..

    Recipe #48026

    Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.

    Recipe #27144

    I clipped this recipe out of Homemakers Magazine many years ago and usually make it in the winter when I have candied citron left over from my holiday baking. I find it comparable in taste to any cheesecake made with cream cheese - it is not as heavy but still has that rich taste.

    Recipe #80884

    This spice cake has always been baked in a cast iron skillet for three generations in one Ohio family.

    Recipe #150065

    Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this recipe and more at www.vanilla.com

    Recipe #74658

    One of my friends makes wedding cakes and this is her recipe. I like using it for birthday cakes, especially ones I am doing something creative with as the cake holds together quite well.

    Recipe #73973

    Preparation and cooking time does not include time to allow the cake to cool, then chill completely, which is an essential step.

    Recipe #105691

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