Decadent Cake Recipes
Innovative flavors and cake creations are driving the expansion of dessert menus around the country. According to Mintel Menu Insights, the four "emerging" flavors for cakes are banana, pumpkin,
ricotta and hazelnut. However, the most popular flavors -- at least currently -- are chocolate, carrot, strawberry, vanilla and dark chocolate.
The following recipes feature both emerging and currently popular cake flavors -- and you can make them at home!
Kahlua Chocolate Cake
1 (18.25 ounce) package chocolate cake mix
2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
3 tablespoons Kahlua
8 tablespoons (1 stick) butter, softened
4 cups confectioners' sugar, sifted
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. and grease two 9-inch round cake pans. Dust with flour and shake out excess. Set aside.
2. In a stand-up mixer fitted with a paddle attachment, mix the cake mix, cocoa, cinnamon, Kahlua, buttermilk, oil and eggs on low for 1 minute, stopping to scrape down the sides when necessary.
Increase mixer speed to medium and beat for 1 to 2 minutes more or until batter is smooth (but don't overmix).
3. Divide batter between the two cake pans and smooth the top with the back of a spoon or spatula. Bake the cakes for 28 to 30 minutes or until they spring back when lightly pressed with your
finger. Cool cakes on a wire rack for 10 minutes. Run a knife around the edge of each layer and invert cakes onto a rack. Invert again onto another rack so that the cakes are right side up. Allow
to cool completely.
4. While cakes are baking, prepare the frosting. Add cocoa powder, boiling water and Kahlua to a large bowl and stir until well-combined. Add the butter and blend with an electric mixer on low
speed for 1 minute or until the mixture is smooth. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated. Increase mixer speed to medium and
beat until the frosting is fluffy, about 2 minutes.
5. Once cake is completely cool, place one of the cake layers right side up on a cake plate or cake stand. Frost the top of the layer. Place the second layer on top, and frost the top and sides of
the cake. Slice and serve.
Banana Honey Bundt Cake
1 (18.25 ounce) package yellow cake mix
1 (8-serving size) package white chocolate instant pudding and pie filling mix
1/4 cup honey
1 cup water
1/4 cup vegetable oil
3 very ripe bananas, mashed
Fresh banana slices
1. Preheat oven to 350 degrees F. and grease a Bundt pan. Dust with flour and shake out excess. In a stand-up mixer fitted with the paddle attachment, blend cake mix, pudding mix, honey, eggs, water,
oil and bananas until well-combined, scraping down sides of bowl as needed.
2. Pour batter into Bundt pan and smooth the top with the back of a spoon or spatula. Bake for 1 hour or until a cake tester inserted in the center comes out clean. Cool for 10 minutes on a wire
rack. Invert onto the wire rack and continue to cool. Serve slices of cake with vanilla ice cream drizzled with honey. Garnish with fresh banana slices, if desired.
Strawberry White Chocolate Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (18.25 ounce) package white cake mix
1 (4-serving) package strawberry gelatin
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs
1 cup finely shaved white chocolate
Warm strawberry preserves
1. Preheat oven to 350 degrees F. and grease a Bundt pan. Dust with flour and shake out excess. Set aside.
2. Place the cake mix, gelatin, oil, water and eggs in a large mixing bowl of a stand-up mixer fitted with the paddle attachment. Beat on low speed for 1 minute, scraping down the sides of bowl, as
necessary. Increase the mixer speed to medium and beat until batter is thick and well blended. Pour batter into the Bundt pan and smooth the top of the batter with the back of a spoon or rubber
3. Bake for 40 minutes or until cake springs back and a knife inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert cake onto the wire rack and continue to cool.
4. Serve slices of cake topped with whipped cream and sprinkled with white chocolate. Drizzle with warm strawberry preserves and garnish with fresh strawberries.
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