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Cake Recipes

YELLOW DREAM CAKE


You will love this cake because itís easy to make and so delicious. It creates a sturdy yet moist cake perfect for decorating.

Makes two 8-inch round cakes or 24 cupcakes.

Ingredients:
3 cups sifted all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 large fresh eggs, room temperature
1 cup milk, room temperature
1 teaspoon pure vanilla extract
Step-by-Step:

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Grease the inside of the cake pans with shortening. Dust the pan with flour.
  3. In large bowl, sift together all the dry ingredients: flour, baking powder, and salt.
  4. In large mixing bowl, cream butter on medium setting of mixer for one minute. Gradually add sugar. When needed, stop the mixer to scrape down the sides, making sure all the butter and sugar are mixed well. Beat until light and fluffy.
  5. Beat eggs in a separate bowl. Add eggs to butter & sugar mixture. Continue beating until well mixed. Scrape down sides when needed.
  6. Set mixer to low setting. Slowly alternate adding flour mixture and milk. Mix well. Add vanilla.
  7. Spread batter into dusted pans about 2/3 high. Smooth evenly.
  8. Bake for 25 -30 minutes for cake and 15 - 20 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes.
  9. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.

CHOCOLATE CRAZE CAKE


This delicious cake has a wonderful flavor. You can also use this recipe to make chocolate chip cupcakes by adding chocolate chips on top of cupcakes before baking.

Makes two 8-inch round cakes or 24 cupcakes.

Ingredients:
1 ½ cup (2.5 sticks) butter
1 ½ cup granulated sugar, room temperature
1 teaspoon pure vanilla extract
3 large fresh eggs, room temperature
2 ¼ cups sifted all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup unsweetened cocoa powder
2 teaspoon instant coffee granules
1 cup whole milk

Step-by-Step:

  1. Preheat over to 350 degrees F (180 degrees C).
  2. In large bowl, add dry ingredients together: flour, baking sods, salt, coffee, and cocoa powder.
  3. In large mixing bowl, cream butter on medium setting of mixer for one minute. Gradually add sugar. When needed, stop the mixer to scrape down the sides, making sure all the butter and sugar are mixed well. Beat until light and fluffy. Mix in vanilla.
  4. Beat eggs in a separate bowl. Add eggs to butter & sugar mixture. Continue beating until well mixed. Scrape down sides when needed.
  5. Set mixer to low setting. Slowly alternate adding flour mixture and milk. Mix well.
  6. Spread batter into dusted pans about 2/3 high. Smooth evenly.
  7. Bake for 25 -30 minutes for cake and 15 - 20 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes.
  8. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.

CARROT SPICE CAKE


This carrot cake is fresh, moist and fabulous. You must cool and refrigerate at least two hours before frosting. Once cake is decorated it must return to the refrigerator to keep fresh until ready to display and serve.

Makes 2 8-inch round cakes or 24 cupcakes.

Ingredients:
2 ½ cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
¾ teaspoon cloves
1 teaspoon salt
2 cups granulated sugar
1 ½ cups vegetable oil
4 large fresh eggs, beaten and at room temperature
3 cups shredded carrots

Step-by-Step:

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In bowl, mix dry ingredients together: flour, baking soda, baking powder, spices, and salt.
  3. In mixing bowl, mix sugar and oil together on low speed. Add eggs and beat together till mixture is well mixed.
  4. Add carrots to wet mixture.
  5. Slowly add flour mixture. Turn mixture off to scrape the bowls. Mix well but do not over mix.
  6. Pour batter into greased and dusted pans.
  7. Bake 30-35 minutes for cakes and 20 - 25 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes.
  8. Allow to cool for 20 minutes, then transfer cakes to plates or boards.
  9. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.

  

RED VELVET CAKE
If you have never tasted Red Velvet Cake, you in for a special treat. A long time favorite of many, you'll love this sweet and savory treat.
 
Makes two 8-inch round cakes

Ingredients:
3/4  cup butter (at room temperature)
3 eggs (at room temperature for 30 minutes)

3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
3/4 teaspoon salt
2 1/2 cups granulated sugar
2 tablespoons red food coloring (try our Super Red)
1 teaspoon pure vanilla extract                                        
1 1/3 cups buttermilk or sour milk (add 1 tablespoon vinegar and let stand for 5 minutes)                          1 1/2 teaspoons baking soda                                             1 teaspoon vinegar

Cream Cheese Frosting

Step-by-Step:

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Grease the inside of the cake pans with shortening. Dust the pan with flour. If making cupcakes, line cupcake tin with baking cup liners
  3. In large bowl, sift together all the dry ingredients: flour, cocoa, baking soda, and salt.
  4. In large mixing bowl, cream butter on medium setting of mixer for one minute. Gradually add sugar. When needed, stop the mixer to scrape down the sides, making sure all the butter and sugar are mixed well. Beat until light and fluffy.
  5. Beat eggs in a separate bowl. Add eggs to butter & sugar mixture. Continue beating until well mixed. Scrape down sides when needed. Add coloring, vanilla and vinegar.
  6. Set mixer to low setting. Slowly alternate adding flour mixture and milk. Mix well.
  7. Spread batter into dusted pans about 2/3 high. Smooth evenly.
  8. Bake for 25 -30 minutes for cake and 15 - 20 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes.
  9. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.
 


CAKE MIX MAGIC IN MINUTES:
Cake mixes are the perfect answer to busy people who want homemade taste. If youíre looking for new flavor to a regular cake mix, the following recipes will do just that. Just follow the recipe on the cake mix box but substitute ingredients where indicated. Each cake mix will make 2 8-inch round cakes, one 9 x 13 rectangle cake or 24 cupcakes.

Lemon Zest Cake


Add 2 Tablespoons of lemon zest to a white or yellow cake mix recipe.

Mocha Latte Cake


Add 1 Tablespoon instant coffee granules and ½ cup sour cream to devils food cake mix recipe.

Cinnamon Spice Cake


Add 2 Teaspoons cinnamon, ¾ teaspoon nutmeg, and ¼ teaspoon cloves to yellow cake mix recipe.

Chocolate-Chocolate Chip Cake


Add 1 Cup semi-sweet chocolate chips to devilís food cake mix recipe.

Chocolate Peanut Butter Cup Cake


Add ½ cup creamy peanut butter to devilís food cake mix recipe. Sprinkle 1 Cup peanut butter morsels into batter and gently mix.

Chocolate Orange Cake


Instead of water needed in recipe, add 2/3 Cup orange juice and 2/3 Cup water. Add 2 tablespoons grated orange zest.

Cinnamon & Pecan Swirl Cake

Cake Batter
1 package yellow cake mix (I use Duncan Hines)
1/3 Cup vegetable oil
4 Tablespoons water
2 Tablespoons flour
¼ Cup granulated sugar
4 eggs
1 cup sour cream

Streusel Swirl Batter
2 Tablespoons brown sugar
2 Teaspoons cinnamon
1 Cup chopped pecans

Step-by-Step

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In large mixing bowl, combine first five ingredients. Beat on slow speed until all mixed.
  3. Add eggs one at a time. Then beat on medium speed for 2 minutes until fluffy. 4. Add sour cream and beat for 1 minute.
  4. Spread ½ of batter into two prepared (shortening and dusted flour pans) 8-inch pans or into one 9 x 13 rectangular pan. Sprinkle streusel mix on top of each cake.
  5. Add the remaining cake batter on top of both cakes or the rectangular cake. Bake in preheated oven of 350 degrees for 30 - 35 minutes. Check for doneness by inserting toothpick or sharp knife to see if it comes out clean.
  6. Allow to cool for 20 minutes, then transfer cakes to plates or boards.
  7. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.

Pumpkin Patch Cake

Ingredients:
1 (18 ¼ ounce) box yellow cake mix
¾ cup sugar
½ cup canola oil
1 cup canned pumpkin
¼ cup water
1 teaspoon ground cinnamon
4 large eggs

Step-by-Step

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In large mixing bowl, combine all ingredients and mix on slow speed until mixed well. Do not over beat mix.
  3. Lightly grease and flour two 8 or 9-inch cake pans. Transfer to cake pans.
  4. Bake for 45 minutes or until done for cakes and 25 - 30 minutes for cupcakes.
  5. Allow to cool for 20 minutes, then transfer cakes to plates or boards.
  6. Allow to cool and then refrigerate for at least two hours before decorating.

Pineapple Orange Cake

1 package yellow cake mix
1 package orange-flavored gelatin dessert mix
4 eggs
1 can (14 oz.) crushed pineapple (including the juice)
1/3 cup vegetable oil

Step-by-Step

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In large mixing bowl, combine all ingredients and mix on slow speed until mixed well. Then beat on medium speed for 2 minutes until fluffy.
  3. Spread batter into two prepared 8-inch pans or pour into cupcake liners. Bake in preheated oven of 350 degrees for 30 - 35 minutes for cakes and 15 - 20 minutes for cupcakes. Check for doneness by inserting toothpick or sharp knife to see if it comes out clean.
  4. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.

Substitution: You can substitute peach gelatin instead of the orange for a different taste.

Pecan Spice Cake


This cake is easy to make with a delicious flavor using coffee creamer! You can alternate with other creamer flavors like hazelnut, vanilla or pumpkin spice.

Ingredients:
1 box Yellow Cake Mix
2/3 cup Southern Pecan Coffee Creamer-Liquid
2/3 cup water
1/3 cup vegetable oil
3 eggs
¾ cup chopped pecans
¾ cup raisins

Step-by-Step

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Lightly grease and flour two 8 or 9-inch cake pans.
  3. In large mixing bowl, combine first five ingredients and mix on slow speed until mixed well. Once mixed well, fold in the pecans and raisins.
  4. Transfer to cake pans or cupcake liners. Bake for 30 - 40 minutes or until done for cakes and 20-25 minutes for cupcakes.
  5. Allow to cool in the pan for 10 minutes. Turn cakes onto cake plate and cool before putting in the refrigerator.
  6. Allow to cool in the refrigerator for at least one hour before frosting.

Additional Tip: Use caramel topping as filling with this cake. It makes it extra delicious and gooey when cutting into it.

Chocolate Sour Cream Cake

Ingredients: 1 package devils food cake mix (I use Duncan Hines)
3 eggs
1 cup sour cream
¾ cup water
1/3 cup vegetable oil
1 ½ cups semi-sweet chocolate chips
1 jar raspberry preserves - for filling

Step-by-Step

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Lightly grease and flour two 8 or 9-inch cake pans.
  3. In a large mixing bowl, combine first five ingredients. Beat on slow speed until all mixed. Then beat on medium speed for 2 minutes until fluffy.
  4. Fold in the chocolate chips. Spread batter into two prepared (shortening and dusted flour pans) 8-inch pans.
  5. Bake for 30 - 35 minutes for cakes and 20-25 minutes for cupcakes. Check for doneness by inserting toothpick or sharp knife to see if it comes out clean.
  6. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.
  7. When filling the cakes, spread a layer of white frosting and a layer of raspberry preserves.

Hint: You can substitute raspberry preserves for boysenberry or strawberry preserves.

Chocolate Pumpkin Cake or Cupcakes
Makes two 8-inch round cakes or 24 cupcakes.

Ingredients:
1 Box German Chocolate Cake Mix
3 eggs (at room temperature for 30 minutes)
1/2 Cup Butter (1 stick)
1 Cup Pumpkin Puree or Canned Pumpkin
1 1/4 Cup lowfat or whole milk
2 teaspoons pumpkin pie spice (cinnamon is fine too)
1 Cup mini chocolate chips (semi sweet)

Pumpkin Cream Cheese Frosting

Ingredients:
4 oz. Cream Cheese
1/2 Cup Butter (1 stick)
5 Cups powdered sugar
2 Tablespoons milk
2 teaspoons pumpkin pie spice 

Beat cream cheese and sugar then add powdered sugar, pumpkin spice, and milk. Beat until blended and fluffy.

Step-by-Step:

  1. Preheat oven to 325 degrees F
  2. Grease the inside of the cake pans with shortening. Dust the pan with flour. If making cupcakes, line cupcake tin with baking cup liners
  3. In large bowl, mix all the ingredients together except the chocolate chips.  When needed, stop the mixer to scrape down the sides, making sure all the butter, mix and pumpkin are mixed well. Beat until light and fluffy.
  4. Stir in the chocolate chips carefully with a spoon.
  5. Spread batter into dusted pans about 2/3 high. Smooth evenly.
  6. Bake for 25 -30 minutes for cake and 15 - 20 minutes for cupcakes. Check for doneness by carefully touching cake to see if it bounces back. If it is not done, check every five minutes.
  7. Let cakes cool. Turn cakes onto plates and cool in the refrigerator for at least two hours before decorating.

Exciting EGG-Less Cake


This is a great recipe for those allergic or sensitive to eggs.

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) can sweetened condensed milk
1 cup orange juice
2 teaspoons vanilla extract
1 cup melted butter<

Step-by-Step

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Lightly grease and flour two 8 or 9-inch cake pans.
  3. In large mixing bowl, combine flour, baking powder and baking soda. Make a well in the center of the flour mix and pour in the milk, juice, vanilla and melted butter. Mix well.
  4. Transfer to cake pans or cupcake liners. Bake for 30 - 35 minutes or until done for cakes and 15-20 minutes for cupcakes.
  5. Allow to cool in the pan for 10 minutes. Turn cakes onto cake plate and cool before putting in the refrigerator.
  6. Allow to cool in the refrigerator for at least one hour before frosting.


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