coffee cake recipe

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See the best coffee cake recipe. Trusted cake recipes with photos and tips from home cooks
you find her ultimate guide to mastering the kitchen one ingredient, technique, shortcut or substitution at a time 
whether you 're looking for a classic cake or something new these easy ,exceptional recipes take all of the guesswork (and hard work) out of baking deliciously simple cakes like carrot cake and banana cake

In addition Sponge cake these cake based on flour, sugar, and eggs, and is sometimes leavened with baking powder. It has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by the batter method or the foam method
and vanilla cake has a delicate texture and delectable crumb, but it's the old-fashioned browned-butter glaze that gives it a nutty flavor. Use this Basic Vanilla Cake batter for Cupcakes Americana, Old-Fashioned Jam Cake, and Crunchy Coffee Cake as well.

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This group is a Cake decorating one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting white cake
Do not forget you find her best cake recipes, including chocolate cake, cake mix recipes and homemade cake recipes.

Caramel-Drizzled Pumpkin Poke Cake

Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.

Ingredients

Cake

1

box Betty Crocker™ SuperMoist™ yellow cake mix 

1

cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/2

cup water

1/3

cup vegetable oil

4

eggs

2

teaspoons pumpkin pie spice

Topping

1

jar (about 12 oz) hot fudge topping

1

container Betty Crocker™ Rich & Creamy vanilla or Whipped fluffy white frosting 

2/3

cup (from a 12 oz jar) caramel topping

1/4

cup chopped pecans, toasted

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2 In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
• 3 Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
• 4 Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• 5 Drop frosting by spoonfuls onto cake; spread evenly.
• 6 Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.
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Gluten-free and dairy-free chocolate cake

Rich gluten-free and dairy-free chocolate cake is so good that you won't even know it's missing the usual ingredients. It's perfect for a special occasion as it means everyone can enjoy it, even allergies and intolerances. With this cake, special dietary requirements won't be a problem! It's easy too, and takes less than an hour to make. It serves 10, making it perfect for a party. The gooey chocolate ganache on top is made with coconut cream and dark chocolate, the soft sponge is made with gluten-free flour and filled with a soya spread buttercream. But when you try it, you won't even tell the difference!

Ingredients

• 250g Stork Original Baking Block
• 225g caster sugar
• 4 eggs, beaten
• 225g gluten-free self-raising flour
• ½tsp xanthan gum
• 25g cocoa
• 1 avocado, mashed

For the filling:

• 150g Pure Soya spread
• 4tbsp icing sugar
• 2tbsp cocoa
• 2tbsp raspberry jam

For the ganache:

• 200g dark chocolate
• small can coconut cream

Method

1. Heat the oven to 180C, gas 4. Cream together the Stork and caster sugar until pale and creamy, then slowly add the eggs, little by little. Sift over the flour, xanthan gum and cocoa powder, and fold into the mixture. Stir in the avocado and divide the mixture between 2x20cm round cake tins.
2. Bake for 20-25 mins. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
3. To make the filling, mix together the soya spread, icing sugar and cocoa, and set aside. To make the ganache, melt together the chocolate and coconut cream in a bowl set over a pan of barely simmering water. Once melted, leave to cool until thickened.
4. To assemble, sandwich together the cakes with a layer of raspberry jam topped with the cocoa mixture. Drizzle over the ganache and allow it to drip around the edges of the cake. Decorate with your favourite edible decorations (we used Dr Oetker star wafers).

Classic chocolate cake

If there's one cake recipe to have under your belt, it's a crowd-pleasing chocolate version that will take you from children's birthdays to your next dinner party.

• Ingredients

•  1 1/3 cups (200g) plain flour
•  2 tablespoons cocoa
•  1 teaspoon baking powder
•  1/2 teaspoon bicarbonate of soda
•  200g good-quality dark chocolate, chopped
•  225g unsalted butter, softened, chopped
•  1 cup (220g) caster sugar
•  1 teaspoon vanilla extract
•  4 eggs
•  1/2 cup (125ml) milk
•  Chocolate ganache icing and chocolate curls, to decorate

• Method

1. Step 1
   Preheat the oven to 160C. Grease and line a 24cm round springform cake pan.
2. Step 2
   Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
3. Step 3
   Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
4. Step 4
   Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
5. Step 5
   Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
6. Step 6
   To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
7. Step 7
   To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
8. Step 8
   To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.