SCHOOL CAKE RECIPE RECIPES

OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES

Old School Butter Pound Cake | Just A Pinch Recipes image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice and enjoy alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the time.

Provided by Jennifer J @chocolate_cutie

Categories Cakes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) cake flour
1 1/2 cup(s) all-purpose flour
3 stick(s) butter, unsalted (softened at room temp)
8 ounce(s) cream cheese, room temperature
3 1/4 cup(s) sugar
1 1/2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) almond extract
1 teaspoon(s) salt
6 large eggs

Steps:

Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
Add sugar and extracts.
Beat until light and fluffy. Reduce speed to low.
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
Transfer batter to the Bundt pan.
Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
Remove cake from pan. Let cool on wire rack.

HUMMINGBIRD CAKE {A CAKE MIX RECIPE} | MY CAKE SCHOOL

Hummingbird Cake {A Cake Mix Recipe} | My Cake School image

This ultra moist Hummingbird Cake starts with a cake mix! The add-ins of crushed pineapple, mashed banana, chopped pecans, and cinnamon give it a wonderful "from-scratch" flavor!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 17

Ingredients

1 box Yellow Cake Mix, sifted (We like Duncan Hines Classic Yellow -15.25 oz)
1/2 cup flour (61g)
3/4 cup sugar (150g)
1 teaspoon (4g) baking powder
1 teaspoon (3g) cinnamon
1/2 teaspoon salt (3g)
1 1/2 teaspoon (6g) vanilla extract
3/4 cup oil (160g or 5.5 oz)
3 eggs
3 bananas, mashed (approximately 1 1/4 cup or 305g)
8 oz (227g) canned crushed pineapple (undrained)
3/4 cup (92g) chopped pecans. -- You can use additional on top of the cake if you'd like
2 sticks (or one cup, or 226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
2 teaspoons (8 g) vanilla extract
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

Preheat over to 350 degrees
Combine all ingredients *except for the chopped pecans* in the bowl of your stand mixer and mix on low speed to moisten the ingredients for about 30 seconds. Then increase to medium speed and mix for two minutes.
Fold in chopped pecans.
Divide batter between three prepared 8 inch cake pans (I grease, flour, and line my pans with parchment). Bake at 350 f for about 25-30 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

More about "school cake recipe 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

1. 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.
2. 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.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. 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.
5. 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.
6. 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.
7. 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.

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OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice and enjoy alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the time.
From justapinch.com
Reviews 5
Category Cakes
Cuisine American

Remove cake from pan. Let cool on wire rack.

See details

HUMMINGBIRD CAKE {A CAKE MIX RECIPE} | MY CAKE SCHOOL

This ultra moist Hummingbird Cake starts with a cake mix! The add-ins of crushed pineapple, mashed banana, chopped pecans, and cinnamon give it a wonderful "from-scratch" flavor!
From mycakeschool.com
Reviews 4.5
Total Time 0S

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

See details

SIMPLE WHITE CAKE RECIPE | ALLRECIPES

This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.
From allrecipes.com
Reviews 4.2
Total Time 50 minutes
Category White Cake
Calories 208.6 calories per serving

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

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MANDARIN ORANGE CAKE I RECIPE | ALLRECIPES

Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.
From allrecipes.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category Orange Desserts
Calories 336.7 calories per serving

To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

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ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

1. 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.
2. 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.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. 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.
5. 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.
6. 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.
7. 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

OLD SCHOOL BUTTER POUND CAKE | JUST A PINCH RECIPES

Remove cake from pan. Let cool on wire rack.

See details

HUMMINGBIRD CAKE {A CAKE MIX RECIPE} | MY CAKE SCHOOL

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

See details

RECIPES | MY CAKE SCHOOL

Welcome! We'd love for you to check out our free cake tutorials & recipes, or join our site for online access to hundreds of videos and more! Read More
From mycakeschool.com

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From recipegoldmine.com

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SIMPLE WHITE CAKE RECIPE | ALLRECIPES

This cake is good as is if you whip the eggs and butter long enough, but it could be better. I graduated pastry school and am always on the hunt for a perfect white cake- even in school we use a chiffon cake, which just isn't the same. I would suggest making the following …
From allrecipes.com

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MANDARIN ORANGE CAKE I RECIPE | ALLRECIPES

A lot of the cake mix recipes online have baking times for the larger mixes so it all works out, just test cake to be sure it's done. I adjust flavorings for the recipe, such as adding a tablespoon cocoa powder for chocolate cakes, or an extra 1/4 teaspoon orange or coconut extracts, etc, depending on what kind of cake …
From allrecipes.com

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GREEK YOGURT CAKE RECIPE - HEALTHY RECIPES BLOG

Sep 22, 2020 · The flavor of this wonderful cake resembles the taste of pound cake, even though it contains no butter. What ingredients are used in this recipe. You'll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe …
From healthyrecipesblogs.com

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RECIPES | MY CAKE SCHOOL

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From mycakeschool.com

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SCHOOL CAFETERIA RECIPES | RECIPE GOLDMINE

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ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

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 …
From jamieoliver.com

See details