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Cake and Filling Recipes

Updated on June 10, 2014

Cake and Filling Recipes - Perfect for Cake Decorating

I don't know about you but I love eating cake! There is nothing better than biting into a big moist piece of cake. You know that feeling, when the cake first enters your mouth and the only thing you can do is close your eyes and say, MMMMMMMMMMMMMMMMMMM!!!

For the longest time I was a box baker - which there is nothing wrong with - but I loved the taste of a cake made from scratch. I have slowly started to complie a Cake and Filling Recipe book. There is nothing like knowing a recipe is going to turn out perfect...well most of the time :)

Cake preparation
Cake preparation

How to Bake the Perfect Cake

Cake Preparation

We've all been there before, you bake a cake and follow all the directions to a T and the cake is a disaster.

So How to Bake the Perfect Cake?

There are a couple of key things you need to make sure you do in order to get the perfect cake. I like to call this Cake Preparation

1. Read through the ENTIRE recipe before you even start taking the ingredients out. Don't just look at the ingredients and think your good to start baking. READ THROUGH THE ENTIRE RECIPE! Take it from me who has done this more times than I'm proud of saying...

2. If a recipe calls for a certain ingredient use the ingredient called for. For instance, don't substitute margerine for butter! If you want that "close your eyes tasing cake" then use the ingredients called for.

3. Unless the recipe calls for cold ingredients have all your ingredients at room temperature. Take eggs out and let them sit until they reach room temperature. You can also put eggs in a bowl of warm water to help speed up the process.

4. Having a decent set of baking pans is essential if you want your cakes to bake evenly.

5. It is VERY important to prep your baking pans according to the recipe. This usually entails coating the pan with butter and dusting with flour. Somtimes the recipe will tell you to line you pans with partchment paper...don't skip these steps they are very important!!

Oh and when baking a chocolate cake, dust pans with Cocao Powder not flour...again I've learned this the hard way!

Vanilla
Vanilla

The Perfect Vanilla Cake Recipe

Vanilla Butter Cake

This recipe is to die for! You can put any filling on it and in it and it tastes DIVINE!!

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 Tbsp white vinegar + enough milk to make 1 cup, at room temperature (measure vinegar, place in measuring cup then fill the rest up with milk

1 tsp Creme Bouqet or 1 tsp Vanilla

1 tsp Almond Extract

2 3/4 cups unbleached all-purpose flour

2 1/4 tsp baking powder

3/4 tsp salt

Preheat oven to 350 degrees, put oven rack into center of oven.

Grease and flour pans (9X13, 3=8", 2=9", or 1=10")

Cream butter and sugar together until fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix the Creme Bouqet or Vanilla into the milk. Mix the flour, baking powder and salt together in a separate bowl. Add flour to butter/sugar/eggs in two parts, alternating with the milk mixture, beating well after each addition. Divide batter into prepared pans. Bake 20 to 25 minutes, or until a cake tester inserted into the center of cake comes out clean. Let cool in pans 10 minutes, then remove from pans and cool completely on wire rack.

Kitchen Aid Mixers - Mix-Mixing Away

If you're making lots of cakes or icing a mixer will come in very handy, especially if you like feeling in your hands.

I broke two hand mixers and finally bought Kitchen Aid

Freckled Mocha Cake
Freckled Mocha Cake

Freckled Mocha Cake Recipe

This recipe is great for people who like coffee cake and even those who don't! You can adjust the amount of coffee if you like a stronger coffee flour.

Freckled Mocha Cake

Greasing and flour two 8x3 inch round pans.

Preheat the oven to 350 degrees F.

Have all your ingredients at room temperature. It helps to have all your ingredients out and measured then just mix them all together!

If you don't have cake flour you can use some cornstarch mixed with flour as a subsititute. Measure 2 tbsp of corn starch into your measuring cup, fill the rest of the cup up with unbleached flour

6 ounces (1 1/2 sticks) unsalted butter

1 1/2 cups sugar

4 extra-large egg yolks

1 teaspoon pure vanilla extract

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon plus 1/4 teaspoon instant espresso powder

1/4 cup hot water

3/4 cup milk

1 1/2 ounces grated semisweet chocolate (I used 4 ounces chopped)

In the bowl of an electric mixer beat eggs and sugar nat high speed until light and fluffy. Add the eggs and vanilla extract at medium speed and beat well.

On a piece of wax paper, sift together, cake flour, baking powder and salt.

In a separate bowl dissolve espresso powder and hot water. Add milk to espresso mixture.

Add the dry ingredients to the butter and egg mixture alternately with the coffee-flavored milk, beating at medium-low speed until the batter is smooth.

Fold grated chocolate in by hand.

Pour into pans and bake for 20-30, or until cake tester inserted in the center comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of the pans.

This recipe yields 6 cups of batter

Mud Cake
Mud Cake

Mud Cake Recipe

This recipe is excellent for a chocolate lover!! The cake is VERY dense and moist.

I find it's easiest to start off melting the first ingredients in a huge big pot then leave it to cool in that and then just add the other stuff to that same pot as I go.

*Be sure to line your pans with butter than partchment paper*

2 1/8c hot water

1/2c milk

2 1/4c butter

2 1/2c sugar

1 3/4c dark chocolate

4 eggs

2 tsp vanilla

2c plain flour

1/4c cocao powder (heaping)

1 tsp baking soda

Dissolve water, butter, milk, sugar and dark chcolate on med heat and allow to cool.

Add 4 eggs, 2 teaspoons vanilla, stir up well (I use a whisk) add 2 c plain flour

heaping 1/4c cocoa, 1 teaspoon baking soda.

Bake at 300 F for 45-65 mins...this really depends on the size of pan you use.

Makes 2, 8" cakes, this cake doesn't rise very much.

Great Cake Books

Here are some great baking books.

The Cake bible is a great book with loads of great recipes!

Chocolate Ganache
Chocolate Ganache

Chocolate Ganache Filling

I love, love, love chocolate ganache! There are so many ways to use it, you can substitute white chocolate to make white chocolate ganache

9 ounces bittersweet chocolate, chopped

1 cup heavy cream

1 tablespoon dark rum (optional)

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy. If you over whip the ganache it becomes more like butter.

Buttercream Dream Icing
Buttercream Dream Icing

Buttercream Dream Icing

This buttercream icing is a great combnation or just right! It's not overly sweet and goes well with any cake flavor.

This is a crusting buttercream.

*It is important to mix the buttercream well or it will have a grainy texture*

1 stick salted butter - room temperature

1 stick unsalted butter - room temperature

1 cup shortening

1 tablespoon Clear Vanilla extract

2 pounds confectioner's sugar sifted

4-6 tablespoons very cold milk

Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

*You can change the colour of your buttercream by adding food gel. DO NOT USE use food colouring as this will change the consistancy of the buttercream*

buttercream flavor additions
buttercream flavor additions

Buttercream Flavor Additons

These are great little additions to change up the flavor of your buttercream icing.

Banana Cream Pie Buttercream Filling

To the basic recipe, you add :

1 package Banana instant pudding mix added with the powdered sugar

Chocolate Chip Mocha Buttercream Filling

To the basic recipe, you add :

1 cup chocolate chips, crumbled in food processor

2 tablespoons instant coffee, dissolved in 2 tablespoons boiling water

Chocolate Chip Buttercream

To the basic recipe, you add :

1 cup chocolate chips, crumbled in the food processor

Chocolate Fudge Buttercream Filling

To the basic recipe, you add :

7 ounces (1/2 can) sweetened condensed milk

pinch of salt

3/4 teaspoon pure vanilla extract

1 1/2 cups semi-sweet chocolate chips

mix the chocolate chips, condensed milk and salt together in a microwave-safe bowl.

heat on high for 1 minute intervals, stirring after each, until chocolate is melted.

cool to room temperature before folding into buttercream then chill until completely cooled before use.

Cook's Note: when chilled, the fudge may be too thick to spread. Just stir for a minute or two until you reach a spreadable consistency.

Chocolate Hazelnut Buttercream

To the basic recipe, you add :

3/4 cup Nutella spread (or other chocolate hazelnut spread)

Cinnamon Swirl Buttercream Filling

To the basic recipe, you add :

1 tablespoon of ground cinnamon

Cookies & Cream Filling

To the basic recipe, you add:

1 cup Oreo cookie crumbs, or more to taste

Eggnog Crème

This filling is fabulous with White Chai Tea Cake

To the basic recipe, you add:

1/2 cup Eggnog in place of the milk.

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

Espresso Buttercream

To the basic recipe, you add :

2 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water.

Extra Rich Chocolate Buttercream

This is so good it should be illegal!

To basic recipe, you add :

Half a recipe of Whipped Chocolate Ganache

Gingernut Crunch Filling

To the basic recipe, you add :

1 tablespoon freshly grated Ginger

1 1/2 teaspoons ground Ginger

1 cup Ginger Snap cookie crumbs, or more to taste

Change the Colour of your Icing with Food Gel - Food Gels for Buttercream Icing

The colour possibilities are endless for buttercream icing. Use a tooth pick and dip into the food gel, put tooth pick in buttercream icing and swirl around, mix until incorporated. Only use a little gel at a time as it is easier to make icing darker than lighter!

I hope you enjoyed looking at my lense! If you're looking for a specific recipe and can't find it let me know and I'll try to hunt it down for you.

Happy eating :)

Looking for a Cake recipe??

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    • gt001 profile image
      Author

      gt001 3 years ago

      @rose-hamelinck: Hi!

      A great Fudge icing/filling is the following:

      1 12oz package choc chips

      1 can Eagle's milk

      1 tsp vanill

      1/8tsp of salt

      Mix everything together in microwavable bowl, microwave on high for2 minutes, stirring well.

      Continue to heat at 30 second intervals until consistency is smooth and all chocolate chips are melted...watch it very carefully as it will burn . If you use this as a filling make sure to use a stiff dam :) Happy Baking

    • profile image

      rose-hamelinck 3 years ago

      Looking for a fudge icing recipe