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10 Amazingly Easy Cake Recipes

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Making a cake doesn't have to be complicated. Here are 10 easy cake recipes to make, from classic sponge cakes to cheesecakes. Whether you are a beginner baker or a master chef, these cakes will be sure to please.

1. Chocolate Cake

This classic chocolate cake is the perfect choice for any occasion. It is moist and rich, and will be sure to satisfy even the biggest chocolate craving.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
  • 1/2 cup melted butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups buttermilk

Instructions:

  1. Preheat oven to 350°F.
  2. Mix together all the dry ingredients in a bowl.
  3. In a separate bowl, whisk together the melted butter and sugar.
  4. Add the eggs one at a time, mixing in between each addition.
  5. Stir in the vanilla extract.
  6. Gradually add in the dry ingredients, alternating with the buttermilk.
  7. Mix until just combined.
  8. Pour the batter into two greased and floured 9-inch round cake pans.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Nutrition:

Per serving (1/12 of the cake): Calories 300, Fat 11g, Cholesterol 80mg, Sodium 260mg, Carbohydrates 46g, Protein 6g.

2. Red Velvet Cake

This fluffy Red Velvet Cake is the perfect way to celebrate any special occasion. With its bright red hue and cream cheese frosting, it is sure to be a showstopper.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 bottle red food coloring

Instructions:

  1. Preheat oven to 350°F.
  2. Mix together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing in between each addition.
  5. Stir in the vanilla extract.
  6. Gradually add in the dry ingredients, alternating with the buttermilk.
  7. Stir in the food coloring until desired color is achieved.
  8. Pour the batter into two greased and floured 9-inch round cake pans.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Nutrition:

Per serving (1/12 of the cake): Calories 320, Fat 11g, Cholesterol 80mg, Sodium 270mg, Carbohydrates 48g, Protein 7g.

3. Carrot Cake

This Carrot Cake is a moist and flavorful treat. With its sweet cream cheese frosting, it is perfect for any special occasion.

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup melted butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup chopped walnuts

Instructions:

  1. Preheat oven to 350°F.
  2. Mix together all the dry ingredients in a bowl.
  3. In a separate bowl, whisk together the melted butter and sugar.
  4. Add the eggs one at a time, mixing in between each addition.
  5. Stir in the vanilla extract.
  6. Gradually add in the dry ingredients, alternating with the carrots and walnuts.
  7. Pour the batter into two greased and floured 9-inch round cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Nutrition:

Per serving (1/12 of the cake): Calories 350, Fat 16g, Cholesterol 80mg, Sodium 300mg, Carbohydrates 44g, Protein 6g.

4. Lemon Cake

This Lemon Cake is light and refreshing, perfect for any summer gathering. It has a zesty lemon flavor with a hint of sweetness from the glaze.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/2 cup buttermilk

Instructions:

  1. Preheat oven to 350°F.
  2. Mix together the flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing in between each addition.
  5. Stir in the vanilla extract, lemon juice, and lemon zest.
  6. Gradually add in the dry ingredients, alternating with the buttermilk.
  7. Pour the batter into two greased and floured 9-inch round cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Nutrition:

Per serving (1/12 of the cake): Calories 330, Fat 12g, Cholesterol 80mg, Sodium 260mg, Carbohydrates 48g, Protein 6g.

5. Vanilla Cake

This Vanilla Cake is the perfect base for any dessert. It is light and fluffy, with a hint of sweetness from the vanilla extract.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Instructions:

  1. Preheat oven to 350°F.
  2. Mix together the flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing in between each addition.
  5. Stir in the vanilla extract.
  6. Gradually add in the dry ingredients, alternating with the buttermilk.
  7. Pour the batter into two greased and floured 9-inch round cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

Nutrition:

Per serving (1/12 of the cake): Calories 320, Fat 11g, Cholesterol 80mg, Sodium 270mg, Carbohydrates 48g, Protein 7g.


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