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Best 3 cake recipes

 1.CHOCOLATE OREO CAKE

 This Chocolate Oreo Cake recipe is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing – it is FULL of crushed up Oreos. An Oreo lover’s dream.





Well, if you're looking for a good dessert that you can enjoy (or eat up your feelings), this pound cake would be a good choice. Strawberries are one of the best parts of summer, and this cake is an attraction for them.


The cake bottoms are made from the wettest cake you've ever eaten. Try it once, and you'll never bake a chocolate cake again. It's amazing. In addition, there is no fancy mixing method - everything is mixed directly in the bowl.


The Oreos are supplied with the glaze. I've said it many times - I like strong flavors. So when I say I'm baking an Oreo cake, there's no stopping. In the glaze are 3 cups of Oreo crumbs. Overkill? Never. Just Oreo perfection.


And to make sure there's plenty of Oreo in each bite, I've made sure the cake is made up of three layers instead of two. In this way, there are two full layers of icing in the middle and the icing on top. Mmmmmm.


And as if that weren't enough, I've done more on top of it. If I know one thing, it is that you cannot accuse me of eating too little. You're welcome. 🙂


The stir-fry cake itself is really quite easy to make. The first step is the most important - you want to make the butter and sugar completely creamy. You will see a difference in the texture of the mixture once it is creamy.


Next you have the eggs. Add them one at a time and stir until well incorporated. The rest are your usual cake ingredients - flour and salt, then some milk and vanilla extract. All this combines into a silky soft dough to which you add your chopped strawberries.


INGREDIENTS

CHOCOLATE CAKE


  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) boiling water

OREO ICING

  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 6–7 tbsp (90ml-105ml) water

CHOCOLATE GANACHE

  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos, optional




INSTRUCTIONS


1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Slowly add 4 cups of powdered sugar and mix until smooth.

9. Add vanilla and Oreo crumbs and mix until smooth.

10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

12. Once cakes are cool, remove cake domes from top with a large serrated knife.

13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.

16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.

19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.

20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.





2.STRAWBERRY POUND CAKE

This Strawberry Pound Cake is dense but so moist with wonderful pops of fresh strawberries and a delicious strawberry icing! It’s a spectacular dessert for summertime!








Well, if you're looking for a good dessert that you can enjoy (or eat up your feelings), this pound cake would be a good choice. Strawberries are one of the best parts of summer, and this cake is an attraction for them.

The stir-fry cake itself is really quite easy to make. The first step is the most important - you want to make the butter and sugar completely creamy. You will see a difference in the texture of the mixture once it is creamy.

Next you have the eggs. Add them one at a time and stir until well incorporated. The rest are your usual cake ingredients - flour and salt, then some milk and vanilla extract. All this combines into a silky soft dough to which you add your chopped strawberries.








INGREDIENTS

STRAWBERRY POUND CAKE


  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 1 cup (225g) brown sugar
  • 2 cups (414g) sugar
  • 5 large eggs
  • 3 cups (390g) all purpose flour
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1 tbsp vanilla extract
  • 2 1/2 cups (344g) chopped strawberries

STRAWBERRY ICING

  • 1 cup (12g) freeze-dried strawberries
  • 2 tbsp (28g) salted butter
  • 1/3 cup (69g) sugar
  • 1/2 cup (60ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tsp honey
  • 1/4–1 1/4 cups (29g-144g) powdered sugar





INSTRUCTIONS


1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.

2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.

3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.

4. With the mixer on low, carefully add the flour and salt and mix until just combined.

5. Add the milk and vanilla extract and mix until combined.

6. Fold in the strawberries.

7. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.

8. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.

9. To make the icing, place the freeze dried strawberries in a food processor and grind into a powder. Set aside.

10. Combine all the icing ingredients except for the powdered sugar and strawberries in a small sauce pan.

11. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.

12. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

13. Whisk in 1/2 cup of the powdered sugar and the strawberry powder and allow to cool and thicken. If your icing is too thin, add additional powdered sugar until it’s the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.

14. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with additional strawberries, if desired.

Note

  • Prep Time: 20 minutes 
  • Cook Time: 80 minutes 
  • Total Time: 1 hour 40 minutes 





3.ALMOND JOY LAYER CAKE

 This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration!







So let's talk a little about this almond-joy-layer cake. If you like chocolate and coconut, it's nice to die! At the beginning there is the moist chocolate cake. So moist, so easy to put together. No cream or craziness, just mix some ingredients together. You only need a few bowls and a whisk! Bake the babies and let them cool.


For the filling we have a super simple mixture of crushed coconut and sweetened condensed milk. The mixture is not only delicious, the texture reminds me totally of the inside of the almond-joy chocolate bar. So good! Soft, tough and moist. Off into my belly! A few almond shards are also scattered over the layers of coconut filling.


The whole cake is covered with a coconut glaze and then coated with chocolate ganache. I often get questions about my icing and the use of butter/short fibre and the amounts of icing sugar. If you would like more information about these things, I have written this article about the consistency of the icing, which provides guidance. My glaze is similar to a conventional buttercream because I want to decorate my cakes. If that's not your thing, you're welcome to customize it.


The finished cake is totally intoxicating! Every time I opened the container where I kept it, I could smell all the chocolate and coconut. Delicious!! The moist chocolate cake with the chewing coconut and the slight crunch of the almond shards is perfection! Almond Joy in cake shape and as perfect for a celebration like today!


INGREDIENTS

CHOCOLATE CAKE

  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

COCONUT FILLING

  • 14 oz can sweetened condensed milk
  • 3 cups (280g) sweetened shredded coconut
  • 2–4 tbsp sliced almonds

COCONUT FROSTING

  • 1 1/4 cup (280g) butter
  • 1 1/4 cups (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 1 1/2 tbsp coconut extract
  • 5–6 tbsp (90-105ml) water or milk

CHOCOLATE GANACHE

  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • Almond Joy candy bars, optional






INSTRUCTIONS

1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

4. Add the wet ingredients to the dry ingredients and beat until well combined.

5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

8. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.

9. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.

10. Add half of the powdered sugar and mix until smooth.

11. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.

12. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.

13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.

14. Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.

15. Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.

16. Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.

17. Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.

18. Add the final cake layer to the top of the cake.

19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.

20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.

21. Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.

22. Use an offset spatula to create the stripes around the cake.

23. Set the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.

24. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

25. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.

26. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.

27. Cover well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.


Note

 Prep Time: 25 minutes

 Cook Time: 22 minutes

 Total Time: 47 minutes

 Category: Dessert 

 Cuisine: American