Three Mouth-Watering Cake Recipes

Isn’t it fun how there are many “national days” for so many deserving items and occasions? There is another sweet celebration on the horizon with National Cake Day coming up on November 26! Cake and Thanksgiving are a perfect combo for feasting and since they are only two days apart, we can celebrate all weekend! Let’s continue the blessings with stand-out cakes that will be worthy of their national day while continuing to impress throughout the holidays!

Fudgy Chocolate Pecan Buttermilk Cake

This melt-in-your-mouth cake is easy to make as it stays in one pan with no layers to split and stress your holiday!

Ingredients

1 cup (2 sticks) real butter, softened

4 Tablespoons unsweetened cocoa

1 cup water

1/2 cup buttermilk

3-4 Tablespoons of milk

2 large eggs

1 teaspoon baking soda

2 cups sugar

2 cups SR flour

Frosting

½ cup (one stick) butter

4 Tablespoons unsweetened cocoa

 3-4 Tablespoons regular milk

1 (16-ounce) package confectioners/powdered sugar

1 teaspoon vanilla extract

1/2 cup pecans, or to taste

Instructions

-Preheat oven to 350 degrees.

-Grease and flour a 9X13-inch pan.

-Combine butter, cocoa and water in a medium saucepan, heating over low heat, stirring constantly until butter is fully melted and it comes to a light boil.

-In a large bowl, combine flour and sugar.

-Pour hot mixture over the flour and sugar, mixing well.

-Add buttermilk, eggs, and vanilla, beating until smooth.

-Pour batter into prepared pan.

-Bake for 35-40 minutes, or until set.

Frosting Instructions

-Combine butter and cocoa in a medium saucepan.

-Heat over medium heat, stirring constantly, until mixture is smooth and comes to a slight boil.

-Remove from heat and stir in confectioners sugar and vanilla. Beat until smooth.

-Add pecans and stir until blended well. .

-Pour over the cake while cake is still warm and quickly smooth with a knife or narrow, metal spatula.

-Allow frosting to cool and set slightly before cutting into squares and serving.

German Chocolate Cake

Here is the taste of homemade with a couple of “mix-ed” in tricks to make an easy, moist texture you’ll fall in love with!

Ingredients

One box of Duncan Hines German Chocolate Cake Mix

1 1/4 cups water

1/2 cup vegetable oil

3 large eggs

One 4-ounce bar of Baker’s German Sweet Chocolate

Frosting:

4 large egg yolks

1 12-ounce can evaporated milk

1 1/2 tsp. pure vanilla extract

1 1/2 cups granulated sugar

3/4 cup butter

2 cups coconut flakes (Birds Eye frozen is great, too!)

1 1/2 cups chopped pecans

One can of prepared coconut pecan frosting

Instructions

-Heat oven to 350 degrees.

-Grease bottom and sides of two 8 or 9 inch round cake pans.

-Mix cake mix, water, oil and eggs in a large bowl and beat well.

-Slowly melt the bar of Baker’s German Chocolate in microwave. 

-Add melted chocolate to the cake batter and continue mixing until well combined.

-Pour evenly into prepared pans.

-Bake 8″ pans for 30-35 minutes and 9″ pans for 25-30 minutes, until a toothpick inserted in the center comes out clean.

-Cool 10 minutes.

-Remove from pans.

-Cool completely before frosting between layers and sides.

Frosting Instructions

-Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended.

-Add sugar and butter.

-Cook over medium heat for 12 minutes or until thickened and golden brown, stirring constantly.

-Remove from heat.

-Add prepared frosting to help reach a desired, spreadable, thick consistency and to increase the total amount of frosting.

-Add coconut and nuts, mixing well.

-Cool slightly before frosting cake.

-Frost between layers and sides of the cake.

Gluten-Free Carrot Cake

This one’s a bit more challenging yet comes out close to perfect! It’s high time those with wheat allergies have something amazing to celebrate and enjoy! Another plus, this cake gets better with each passing day…if it lasts that long!

Ingredients

1 cup granulated sugar

1/2 cup brown sugar packed

1 cup canola oil or vegetable oil

3 eggs, room temperature

2 cups gluten-free flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

½ teaspoon ground cloves

1 tablespoon cinnamon

1/2 cup buttermilk

1 tablespoon pure vanilla extract

2-3 cups grated carrots

Frosting

8 oz cream cheese, softened 

One stick of real butter, softened

2 cups confectioners sugar

1 teaspoon pure vanilla extract

1 cup pecans, chopped

2/3 cup of raisins

Instructions

-Preheat oven to 350 F.

-Grease and flour two 8 or 9-inch cake pans. 

-In a large bowl cream together oil, sugars and eggs.

-In a separate bowl, whisk together flour, baking powder, baking soda, salt, cloves and cinnamon.

-Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.

-Mix until fully combined, being careful not to over mix.

-Fold in carrots and vanilla.

-Pour batter evenly into prepared pans.

-Bake for 20-25 minutes until center is set, being certain to not over bake.

-Place pans directly into the freezer to cool.

-While cakes are cooling, prepare the frosting by creaming together the butter and cream cheese.

-Add in the confectioners sugar and vanilla extract.

-Mix until smooth. (Add more powdered sugar if a thicker texture is needed.)

-Add pecans and raisins to cream cheese mixture, stirring until evenly combined.

-When cakes are cooled, remove them from pans.

-Place the first layer on serving plate and frost top.

-Add second layer and frost top and sides. 

-Cool and serve.