The cake is one of those universally loved foods, in my opinion! There are so many options to choose from! So, I compiled what I believe to be the best “classic” cake recipes of all time!
The classic vanilla cake with vanilla frosting!
VANILLA CAKE WITH VANILLA BUTTERCREAM
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp of baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs at room temperature
- 1 1/2 tsp vanilla
- 1 cup buttermilk or whole milk, room temperature
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 cups unsalted butter room temperature
- 2 tsp vanilla
- Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter, and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on a wire rack to cool for 10mins then turn out onto wire rack.
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place the bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
- Place the bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to the paddle attachment. Slowly add cubed butter and mix until smooth.**
- Add vanilla and whip until smooth.
The classic chocolate cake with chocolate frosting!
Chocolate cake with chocolate frosting
- 2 cups of sugar
- 2 cups of water
- 2/3 cup canola oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/3 cup plus 1 tablespoon baking cocoa, sifted
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3-3/4 cups confectioners’ sugar
- 1/3 cup baking cocoa
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons 2% milk
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
- In a large bowl, beat sugar, water, oil, vinegar, and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda, and salt; gradually add to sugar mixture, beating until smooth.
- Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
- For the frosting, sift confectioners’ sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners’ sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over the top and sides of the cake.
- For chocolate sheet cake: Make batter as directed and transfer to a greased 13×9-in. baking pan. Bake in a preheated 350° oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Frosting recipe may be halved.
The classic red velvet cake with cream cheese frosting
Red Velvet Microwave Mug Cake
- 4 tablespoons flour
- 4 1/2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1 1/2 tablespoons unsweetened cocoa powder
- pinch of salt
- pinch of cinnamon
- 3 tablespoons oil
- 3 tablespoons buttermilk (substitute sour cream or yogurt if not available)
- 1 egg
- 1 teaspoons Vanilla extract
- 1/2 teaspoons red food coloring
- Mix all the wet ingredients together into an oversized mug using a fork until batter is smooth.
- Add in the dry ingredients and mix until combined
- Cook in the microwave for 50 seconds. (every microwave is different so cooking may vary)
- Be careful not to overcook as the batter will become dense and rubbery.
- Let cake cool slightly before piping on cream cheese frosting.