WHITE FLOWER CAKE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CRAZY CAKE RECIPE | ALLRECIPES



Crazy Cake Recipe | Allrecipes image

This cake was popular during the Depression, and does not have eggs in it.

Provided by Amy Parsons

Categories     Sheet Cake

Yield 1 9x13-inch cake

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Steps:

  • Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts : Calories 249.6 calories, CarbohydrateContent 39.5 g, FatContent 9.7 g, FiberContent 1.3 g, ProteinContent 2.6 g, SaturatedFatContent 1.4 g, SodiumContent 270.7 mg, SugarContent 22.4 g

WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH - MY CAKE …



White Chocolate Raspberry Cake from Scratch - My Cake … image

Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!

Provided by Melissa Diamond

Number Of Ingredients 19

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
2 teaspoons (8g) vanilla extract
1 1/3 cup (314g) milk
12 ounce (340g) package frozen raspberries
1/2 cup (100g) sugar
3 Tablespoons (26g) cornstarch
1 teaspoon (4g) lemon juice
2 teaspoons (8g) raspberry extract (optional)
3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
4 1/2 cups (518g) powdered sugar
1 teaspoon (4g) vanilla extract
4 tablespoons (42 g) milk or cream

Steps:

  • Preheat the oven to 350 degrees
  • Grease and flour two 8 x 2 inch pans
  • IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
  • Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
  • Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
  • In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
  • Add the eggs one at a time, mixing after each until the yellow is blended in.
  • Add the vanilla.
  • Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
  • Mix until just combined, do not over mix and do not mix above medium speed.
  • Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
  • Works well for cupcakes
  • Makes 6 cups cake batter
  • Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
  • Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl. Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries. When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 cups.
  • In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
  • Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
  • Makes 1 1/4 cups
  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
  • If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
  • Spread your layers with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you should frost all the way to the edge. (See photo)
  • Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
  • Frost the cake as usual. Enjoy!

MILLION DOLLAR POUND CAKE RECIPE | MYRECIPES
This is the first pound cake I have made. Cake came out with a beautiful texture, moist and full of flavour. Excellent directions, except in my case the cooking times are way off but I only saw one review where someone else experienced this issue. My first cake …
From myrecipes.com
See details


PERFECT WHITE CAKE RECIPE - MARTHA STEWART
A white cake is an all-American classic recipe. This white cake recipe will become your favorite for celebrations and holidays -- and it tastes just like the white cake you'd find in your local bakery. …
From marthastewart.com
See details


WHITE CHOCOLATE RASPBERRY LOAF CAKE! - JANE'S PATISSERIE
Aug 31, 2019 · A Simple and Delicious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and Fresh Raspberries! ... If you make sure your fruit is dry and give it a toss in flower it won’t all go to the bottom of the cake. Lesley on July 10, 2020 ... Absolutely delicious loaf cake, another hit just like the other recipes …
From janespatisserie.com
See details


CAKE RECIPES | MARTHA STEWART
This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a …
From marthastewart.com
See details


OREO DIRT CAKE {NO BAKE DESSERT} | THE BEST CAKE RECIP…
Jul 05, 2021 · The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional …
From thebestcakerecipes.com
See details


HEAVENLY WHITE CAKE RECIPE | ALLRECIPES
My favorite cake has always been white birthday cake.This is the only time I've come really close to it tasting like a store bought cake.I just made this cake today and it is wonderful!It's very important …
From allrecipes.com
See details


CAKE RECIPES | MARTHA STEWART
This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a …
From marthastewart.com
See details


80+ BEST BIRTHDAY CAKE RECIPES MADE FOR ... - SOUTHERN LIVING
Oct 19, 2021 · Blow out the candles and make a wish that someone bakes one of these easy birthday cake recipes for you. If you're looking for a classic option like ice cream cake, strawberry birthday cake, caramel cake, or a homemade chocolate chip cookie cake…
From southernliving.com
See details


OREO DIRT CAKE {NO BAKE DESSERT} | THE BEST CAKE RECIP…
Jul 05, 2021 · The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional …
From thebestcakerecipes.com
See details


SMALLER CAKE MIXES & HOW TO ADJUST CAKE MIX RECIPES
Oct 02, 2019 · Over the years, as cake mixes have gotten smaller and prices have gotten bigger, I've gotten tons of question on this topic. As someone who bakes primarily with doctored cake mixes, I thought it would be great to share my thoughts on Smaller Cake Mixes & How to Adjust Cake Mix Recipes…
From rosebakes.com
See details


11 DIFFERENT TYPES OF CAKE — AND HOW TO TELL THEM APART ...
Aug 20, 2020 · In this type of cake, the eggs are beaten with both yolk and white together, along with sugar until they are mousse-like. The flour is then folded in along with some oil or butter for added moisture. Due to the added butter, this sponge cake is more moist and tender than its sponge cake …
From allrecipes.com
See details