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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.

Is it your Friend's Birthday? Want to say Happy Birthday to your Friend in some unique and special way? Following is the best collection of birthday cakes for Friend. On these cakes you can write name of your Friend like decorating on top of the cake. It looks like real and it will surely bring a big smile on his/her face
Finally
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.

Tomato soup

Home-made tomato soup is a classic and you'll be surprised at the difference between your version and the tinned stuff. Don't forget it's also great to use as a quick base sauce for dishes such as cannelloni or lasagne.

serves 6 to 8

Ingredients

• • 2 carrots
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• • 2 sticks of celery
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• • 2 medium onions
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• • 2 cloves of garlic
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• • olive oil
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• • 2 chicken or vegetable stock cubes, preferably organic
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• • 2 x 400g tins of plum tomatoes
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• • 6 large ripe tomatoes
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• • a small bunch of fresh basil
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• • sea salt and freshly ground black pepper
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To make your soup

• Peel and roughly slice the carrots 

• Slice the celery 
• Peel and roughly chop the onions

To make your soup

• Peel and slice the garlic 
• Put a large pan on a medium heat and add 2 tablespoons of olive oil 
• Add all your chopped and sliced ingredients and mix together with a wooden spoon

To make your soup

• Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden 
• Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle 
• Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour - trust me!)

• Give it a good stir and bring to the boil 
• Reduce the heat and simmer for 10 minutes with the lid on 
• Meanwhile, pick your basil leaves

• Remove the pan from the heat, season with salt and pepper and add the basil leaves 
• Using a hand blender or liquidizer, pulse the soup until smooth 
• Season again before dividing between your serving bowls

How to Make a Cake Using a Pressure Cooker

Believe it or not, you don't need an oven to bake a cake. You can actually make all sorts of delicious cakes in a pressure cooker. Cakes made in pressure cookers come out with a lighter and moister texture than cakes made in an oven. In this article, you'll find 3 recipes listed in order of difficulty - the first one being the simplest. Keep in mind that you can use any regular cake batter recipe in a pressure cooker. Read on to discover how to make a cake without an oven.

• Prep time: 20-25 minutes
• Cook time: 25 minutes
• Total time: 45-50 minutes

  Ingredients

• 3/4 cup (171 grams) of butter
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of cocoa powder
• 1 stick of cinnamon
• 1 piece of nutmeg
• 1 small piece of chopped orange peel
• 1 tablespoon of raisins
• 1 tablespoon of chopped candied cherries
• 1 tablespoon of chopped dates
• 1 tablespoon of raw cashews
• 1 tablespoon of walnuts
• 1 tablespoon Tutti Frutti confectioned dry fruit
• 2 tablespoons of powdered sugar
• 2 tablespoons of water
• Method 1 of 3: Sponge Cake

• Break the eggs into a bowl. Then, add the sugar and the vanilla essence
• Method 1 of 3: Sponge Cake

2

Beat the mixture until completely smooth. With an electric, or hand beater, mix the ingredients well. The batter should be smooth and relatively thick

3

Preheat the pressure cooker. Place the pressure cooker on medium heat, and heat it for about 5 minutes.

4

Sift the flour. Place the flour into your sifter, then place the sifter over the bowl with the batter. Gently sift the flour into the batter.

5

Fold the batter. Once you've poured the flour into the batter, gently fold the flour in.

• Fold the flour by sliding the spatula into the batter, then lifting it up (with the batter) and folding it over^[5].
• Repeat this action until the ingredients are mixed to a smooth batter.

6

Place a piece of parchment paper inside of the pressure cooker. You're going to pour the sponge cake batter directly into the pressure cooker, which is why you need to lay out a piece of parchment paper onto the bottom

7

Pour the batter into the pressure cooker. Once you've laid out parchment paper onto the bottom of the cooker, slowly pour in the cake batter. Then, cover your pressure cooker and reduce the heat to medium-low.

8

Cook the cake for 20 minutes. After the 20 minutes, take a toothpick and stick it into the cake to see if it's fully cooked. If the toothpick comes out dry, the cake is ready. If the toothpick comes out wet, leave the cake in the cooker for another 5 minutes. Then check again^[7].

• Keep in mind that cook time is reduced when using a pressure cooker.

9

Turn off the heat and uncover the cooker. Then, leave the cake in the pressure cooker for about 5 minutes. After five minutes, cover your cooker with a plate and flip the appliance

Method 2 of 3: Eggless Chocolate Cake

1

Combine the oil, sugar, water, and vanilla essence in a big bowl. Mix the ingredients until the sugar is completely dissolved

2

Sift your dry ingredients into the mixture of wet ingredients. Place a sifter over the bowl with the sugar, water, oil, and vanilla essence. Take a spoon and gently mix the all-purpose flour, cocoa powder, baking powder, and baking soda. Then, sift the dry ingredients into the wet ingredients

3

Beat the mixture well. Once you've sifted the dry ingredients into the wet ingredients, combine the mixture well by beating it or stirring it.

4

Preheat the pressure cooker. Place your pressure cooker over medium heat, and wait for about 5 minutes.

5

Grease the smaller tin. Take a little butter or oil, and grease the cooking tin for the cake^[11].

• Most pressure cookers come with two cooking tins.

6

Pour a little lemon juice on top of the cake batter. Mix the batter and juice.

• The lemon juice reacts with the baking soda, allowing the cake to dry well.

7

Pour the batter into the greased tin. Once the cake batter is in the tin, tap the sides of the tin to eliminate air bubbles.

8

Place the non-greased tin into the pressure cooker first. Then, place the tin with the cake batter on top of the first tin. Cover your pressure cooker. Bake the cake over medium heat for the first 5 minutes.

9

Continue cooking the cake for 35 minutes. Move the heat setting from medium to medium-low (for example, from setting 5 to setting 3), and cook the cake for 35 minutes^[12].

• Insert a toothpick into the cake to make sure it's fully cooked. If the toothpick comes out dry, the cake is ready. If the toothpick is wet, cook the cake for another 5 minutes then test again.

10

Turn off the heat after 35 minutes. Then, let your cake stand in the pressure cooker for about 5 minutes.

11

Remove the cake from the pressure cooker. After 5 minutes remove the cake from the pressure cooker, and let it stand for about 10 minutes to cool.

12

Take out the cake. Finally, take your cake out of its tin, and place it onto a plate. Pour a little powdered sugar over the cake, and cut into slices. Enjoy!

Method 3 of 3: Chewy Fruit Cake

1

Powder your spices (orange peel, cinnamon, nutmeg). Simply grind your spices in a spice or coffee grinder. You might want to cut the spices, like the cinnamon stick, into smaller pieces before placing them in your grinder^[13].

• Set your powdered spices aside in a small bowl.

2

Take 3 tablespoons of sugar. Set this amount aside in a small bowl, as you'll need to use it later

3

Transfer all of the fruits and nuts into a big bowl. Then, add 3 tablespoons of all-purpose flour. Combine the flour, fruits and nuts well. If you don't take this step, the fruits and nuts will settle on the bottom of your pan while cooking.

4

Combine the baking soda, baking powder, and cocoa powder with the all-purpose flour. Then, pour the mix over a sifter and sift it.

5

Heat the remaining sugar in a pan. Stir the sugar while heating it until it melts and turns to a golden color. Once the sugar has completely melted and changed color, add the water

6

Stir the water and sugar over low to medium heat. Combine the two ingredients until they have mixed well. Then, turn off the heat and allow for the mixture to coo

7

Beat the eggs in a bowl. Then, set them aside.

8

Beat the butter in a bowl. Once the butter's texture is fairly smooth, add the powdered sugar little by little. Continue to beat the mix. Then, add the beaten eggs, and combine the ingredients well.

9

Add the flour mix to the butter, eggs, and powdered sugar. Beat the mix well with a spoon or a hand beater

10

Pour in the sugar syrup. Mix the heated water sugar well. Then, add the powdered spices and combine the mixture.

11

Add the nuts and fruits. Mix them in well.

12

Place a standing set in your aluminum pressure cooker. Place the plate on top of the standing set. Then, heat the cooker for about five minutes over medium heat.

13

Grease the cake mold. Take a little butter, and grease your cake mold. Then, sprinkle a little bit of all-purpose flour over the entire cake mold^[18].

• You can also use a spray oil, or oil, to grease the mold.

14

Pour the cake batter into the cake mold. Once you've poured in the entire mixture, tap the sides of the cake mold to eliminate air bubbles.

15

Place the cake mold into your pressure cooker. After the pressure cooker has heated for about 5 minutes, place the cake mold with the cake batter inside of it into the pressure cooker. Cover the pressure cooker.

16

Cook the cake for 50 minutes. Keep the heat to low-medium.

• To make sure that the cake is fully cooked, insert a toothpick into it after 45 minutes. If the toothpick is dry when you pull it out, the cake is ready. If the toothpick is wet, let the cake cook for another 5 minutes. Then, check again.

17

Turn off the heat. Take out the cake and set it aside to cool for about 10 to 15 minutes. Then, take the cake out of its mold, and sprinkle powdered sugar over it. Cut in slices, and enjoy!