MEDIUM SIZE CAKE RECIPES
HARVEY WALLBANGER CAKE RECIPE: HOW TO MAKE IT
This recipe is from my Aunt Martha, who passed away recently at the age of 94. She found ways to substitute the water in almost any cake recipe with vodka or rum. She left this recipe for Harvey Wallbanger Cake taped to her kitchen cabinet. —Lynda Szczepanik, Highland Park, Illinois
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 10-inch tube pan., In a large bowl, combine the first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to prepared pan., Bake until top springs back when lightly touched, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake. If desired, top with white sprinkles and serve with segmented citrus fruit.
Nutrition Facts : Calories 447 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 71g carbohydrate (53g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM
The “red” makes sense, but what about the “velvet” in Red Velvet Cake’s iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and “velvety” crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that – check out our "Expert Tips" section for guidance.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800 , CarbohydrateContent 76 g, CholesterolContent 100 mg, FatContent 10 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 510 mg, SugarContent 52 g, TransFatContent 1 g
More about "medium size cake recipes"
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
See details
HARVEY WALLBANGER CAKE RECIPE: HOW TO MAKE IT
This recipe is from my Aunt Martha, who passed away recently at the age of 94. She found ways to substitute the water in almost any cake recipe with vodka or rum. She left this recipe for Harvey Wallbanger Cake taped to her kitchen cabinet. —Lynda Szczepanik, Highland Park, Illinois
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Desserts
Calories 447 calories per serving
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Desserts
Calories 447 calories per serving
- Preheat oven to 350°. Grease and flour a 10-inch tube pan., In a large bowl, combine the first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to prepared pan., Bake until top springs back when lightly touched, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake. If desired, top with white sprinkles and serve with segmented citrus fruit.
See details
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The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.
See details
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 470 calories per serving
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
See details
HARVEY WALLBANGER CAKE RECIPE: HOW TO MAKE IT
This recipe is from my Aunt Martha, who passed away recently at the age of 94. She found ways to substitute the water in almost any cake recipe with vodka or rum. She left this recipe for Harvey Wallbanger Cake taped to her kitchen cabinet. —Lynda Szczepanik, Highland Park, Illinois
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Desserts
Calories 447 calories per serving
From tasteofhome.com
Total Time 01 hours 05 minutes
Category Desserts
Calories 447 calories per serving
- Preheat oven to 350°. Grease and flour a 10-inch tube pan., In a large bowl, combine the first 7 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to prepared pan., Bake until top springs back when lightly touched, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake. If desired, top with white sprinkles and serve with segmented citrus fruit.
See details
RUSSIAN HONEY CAKE RECIPE - NYT COOKING
The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.
See details
CLASSIC RED VELVET CAKE RECIPE - BETTYCROCKER.COM
The “red” makes sense, but what about the “velvet” in Red Velvet Cake’s iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and “velvety” crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that – check out our "Expert Tips" section for guidance.
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 0 minutes
Calories 800 per serving
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
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Perfect for the person that it's not safe to leave a full size cake in the house. It's just the right amount and it has a good texture. ... plus a biiiiiiiig hand-full of chocolate chips which sank to the bottom and made lovely gooey spots in the bottom of cake. I nuked it in a medium …
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