OT: Homemade Cakes

Hi all! :slight_smile: Does anyone know of any good homemade cake recipe’s or websites?? I’ve never made one (been a box cake girl my whole life!!) and it’s my hubby’s b-day on Sunday and I thought I’d try it.

What flavors you ask??? Definitely not white cakes. He hates them. Maybe chocolate or yellow cakes? Our wedding cake absolutely ROCKED, but alas we do not live there anymore :frowning:

Thanks for your help :smiley:

I loooove www.allrecipes.com because every recipe has ratings/reviews, so you can learn from other people’s experiences. :smiley:

BUT, that said, my favorite cake in the whole world is from a book called the Cake Mix Doctor. All the recipes start with cake mixes but there’s a ton of other stuff added that makes them soooo good. Milk Chocolate Pound Cake is my all time fave!! I could eat the batter with a spoon!! I make it in a bundt pan and top it with this incredible chocolate glaze…mmmmmmm…

LMK if it sounds interesting and I will PM it to you… :smiley:

Have you ever tried a chocolate mayonnaise cake? Super moist and so good. :drooling:

You could probably find a recipie with the link that Julie posted. I must also agree with her that allrecipies.com rocks! :wink:

This recipe from allrecipes is my favourite cake to make. It’s simple, and so tasty! I like to ignore the recipe’s directions for cinnamon, though. One teaspoon for an entire cake doesn’t seem like enough to me. I just add until I feel like stopping. :lol:
Just be careful to grease your cake pan properly, as I find Bundt tins are notorious cake-destroyers when not adequately lubricated.

A side note on allrecipes: Read the user comments before starting anything. Quite often they’re very helpful.

I won’t try passing on any recipies as often our ingredient names and measurements are different but find in general that men often prefer
fruity cakes to something really decadent. Carrot cakes are pretty popular, with or without cream cheese icing (frosting). Almond cakes
are yummy too. If he likes chocolate there are plenty of recipies for those to be found. Anyway hope you have fun sorting it out and that he has a great birthday. I am sure he will be chuffed that you went to the
effort of making him a cake, whatever you make.

I don’t make many cakes- given there’s only the two of us, but I get Cooking Light magazine and love it! Nothing tastes light! Try their website

I’ve had great luck with some angelfood shortcake and berries! Yummy!

Well, I’m going sort of OT on this OT, but I gotta tell you that my son’s 5th grade science fair project was about the purpose of each ingredient in a basic cake recipe. After researching about each ingredient and coming up with a hypothesis, he made the cake per the recipe, then again 7 times omitting one ingredient each time. Each cake was measured, weighed, and tasted for his graphs (my favorite graph was his taste-o-meter)!

The biggest surprise was that the version without milk turned out like a giant cookie! Makes sense if you think about a cookie recipe - flour, eggs, butter, sugar, vanilla, baking powder…

We’ve made this “cookie cake” many times in the 4 years since then! Good luck finding a great recipe, but I’m sure the thought and effort will be appreciated no matter what!!


My favourite cake is a ‘Chocolate Spice Cake’ . It is chocolate with a hint of cinammon & allspice - and is just divine. I will try to remember to post the recipe for you tonight when I get home.

You might want to check out the Land 'O Lakes web site. I have used SO many of their recipes and have never, ever had one turn out bad. Honestly, my stuff looks just like the photos and that NEVER happens for me. They have everyting from cakes and cookies to sandwiches and salads and everything in between. The “Blue Ribbon Apple Pie” recipe is one that I do every year for Thanksgiving and people ask for it. :blush:

They have good, basic recipes that work so just check it out. You are getting a whole lot of good suggestions here. I may take notes myself! :wink:

Thank you all soooooooooo much for all the websites. I can’t wait to find one. The funny thing is that he loves all cakes, minus white, I still don’t know what that’s about. But I’m the fussy one! So he wants me to get a cake that I’ll like. What a sweetie, hey? :heart: :heart:

At every family and church function, I take my chocolate sheet cake. I’d like to occasionally do something different, but it’s always in such high demand. It really is that good, but the best thing is that it’s simple to make, and I usually have the ingredients on hand. It’s large, so it feeds a crowd, too. Oh, and you don’t have to drag out the mixer for this one. :thumbsup:

Chocolate Sheet Cake

In a large bowl, mix together:
[color=red]2 cups sugar
2 cups flour
1 tsp salt (unless you don’t use unsalted butter, then use only 1/2 tsp salt)
1 tsp baking soda[/color]

In a medium saucepan, bring just to a boil:

[color=red]1 stick butter
1/2 cup vegetable oil
1 cup water
4 TBSP cocoa[/color]

After removing from the heat, slowly stir the hot mixture into the large bowl with the dry ingredients.

In a separate small bowl, mix together:

[color=red]2 lightly beaten eggs
1/2 to 1 cup buttermilk (I’ve used both amounts with no discernable difference)
1 tsp vanilla[/color]

If you don’t have buttermilk, simply add a teaspoon of white vinegar to your milk, and let it sit a few minutes. I rarely have buttermilk on hand, so this is what I usually do.

Gradually stir the egg/milk mixture into your large bowl of ingredients.

Pour into an oiled (use non-stick cooking spray, or coat with veggie oil) jellyroll pan. I’m not sure of the exact ingredients, but it’s about 10" x 15". If you don’t have one of these, you should go to Wal-Mart and buy one. Once you make this cake once, you’ll be wanting to make it again and again, and the pan is perfect for it.

Bake at 400 for about 20 minutes. Because this pan is so large and shallow, the cake bakes very quickly! :smiley: Test for doneness by lightly touching the center of the cake.When it springs back to your touch, and the corners are just beginning to pull away from the pan, it’s done.

For the frosting; during the last 5 minutes of baking time, in a medium saucepan, bring to a boil:

[color=red]1 stick butter
5 TBSP milk
4 TBSP cocoa[/color]

When it begins to boil, remove it from the heat and stir in:
[color=red]1 tsp vanilla, then[/color]
[color=red]1 16oz box of confectioner’s (powdered) sugar, then
1 cup chopped pecans[/color]

When you remove the cake from the oven, while it’s still warm, gently spread the icing over the cake.

Scrape the remaining bits out of the frosting pan and eat it before running water in it to soak, as it tastes just like chocolate fudge! :wink:

If you don’t have a jellyroll pan, and don’t wish to purchase one, you can bake this in a regular cake pan. Cut the oven temp back to 350, and it will take longer to bake. I’m not sure of the exact time, but you could watch it closely-probably about 30 minutes. I have baked it this way when my jellyroll pan was on loan to my mom, but I finally bought a new pan so we’d each have one. :smiley:

When I was fifteen, got this recipe from my Mom’s aunt. For all functions and get-togethers for the last 34 years, co-workers and family members have pleaded “Will you pleeeeeeease make Auntie Celia’s Cherry Pound Cake?”. I’ve passed this recipe on to probably a hundred people, and now I’m passing it on to you:

Auntie Celia’s Cherry Pound Cake

1 lb butter or margarine, softened (I find margarine gives a better flavor and texture in this–honestly!)
1 lb powdered sugar
6 eggs
1 1/2 tsps vanilla
3 c flour
1 c chopped walnuts (optional)
1 c maraschino cherries, cut in halves (I use 2 cups for extra cherry goodness and because I don’t include the walnuts)

Cream butter/margarine very well; add powdered sugar slowly; beat till smooth. Beat in eggs, one at a time. Beat in vanilla. Beat in flour, a little at a time. Stir in cherries and nuts. Pour into greased tube or bundt pan and bake one hour at 350 degrees. Test for doneness. May need additional time in oven. Can also be baked in two loaf pans. If using glass or dark bakeware pans, reduce temperature 25 degrees.

That’s all there is to it, folks! No frosting, although you could make up a milk and powdered sugar glaze and dribble it over the cake if you wanted, I guess. It’s easy to make, everyone loves it, it keeps well (if any is left!), and it impresses the heck out of people, especially if you use a pretty bundt pan! If you make this cake, love it, and pass on the recipe to others, please don’t change the name of the recipe. Auntie Celia was a sweet, wonderful woman. This cake is her legacy.

Yum, Denise, I can’t wait to try it! :inlove:

Thanks, Renna! And your Chocolate Sheet Cake sounds terrific! Good timing for the holiday weekend! I’ve copied the recipe!

This is a link to our family’s Celebration Day Cake. Made on birthdays and other Very Special occasions. Since I’ve become vegetarian, and don’t eat or use eggs at all, I use an egg substitute now. :thumbsup:



About your recipe; you said “1 pound stick butter”. I want to clarify whether you meant a pound of butter, or 1 stick butter. :?? Here where I live, butter comes in 1 pound boxes, with four sticks in it, each weighing 1/4 pound. A pound of butter seems like an awful lot of butter for one cake, so I’m thinking you mean 1 stick? :?:

I want to be sure, because I definitely plan on making this cake. :thumbsup:

Rennagayle, this sounds sooo delicious, I think this may be the one. I :heart: chocolate cake.

Thank you so very much. I’m kinda nervous about making it, I’m not much of a baker/cook, but sometimes I can hold my own. Wish me luck!!

Thank you Denise, I am going to send this to my mom. She loves cherry cake.


Hi Rennagayle,

Here in Michigan, we’ve always called that chocolate cake the “Texas Sheet Cake”. And now I see that it probably really did originate in Texas. :smiley:

Our favority family cake is the no bake cake “Icebox Cake”. You use famous chocolate wafers to make it. You whip your own real whipped cream (sometimes we flavor the whipped cream, mint is a favorite). Then you simply put whipped cream between each cookie, laying the cookies on their side. You make two or three rows of the cookies with whipped cream between them and then cover the whole thing with whipped cream. Then you put it in the refrigerator (icebox) for a couple hours. The cookies absorb moisture from the whipped cream and become “chocolate cake” between the whipped areas. When you cut it, it looks like a zebra! It is so simple but a really fantastic desert.