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simple cake mix (from scratch) ??

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 I love to cook and I have a strong desire to bake but I'm not a baker at all other than making what's in the box. LOL! I would love if anyone knows how to make a simple cake mix that a beginner like myself can master.

by on Jan. 31, 2013 at 9:17 PM
Replies (11-20):
Godspitgrl
by on Feb. 1, 2013 at 10:14 AM

Deep Dark Chocolate Cake

Ingredients

  • 2 cup(s) All-Purpose Flour
  • 1 cup(s) Cocoa
  • 2 cup(s) Granulated Sugar
  • 1 teaspoon(s) Baking Soda
  • 1 teaspoon(s) Baking Powder
  • 1 teaspoon(s) Salt
  • 2 large Eggs
  • 1 teaspoon(s) Pure Vanilla Extract
  • 1 cup(s) Sour Cream
  • 1/2 cup(s) Canola Oil
  • 1 teaspoon(s) White Vinegar
  • 1 cup(s) Unsalted Butter, softened
  • 3/4 cup(s) Raspberry Jam, strained and seeds discarded
  • 1 1/2 cup(s) Confectioners' Sugar

Directions

  1. Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
  2. Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
  3. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream

    .

Tips & Techniques

Time-saver: Premeasure a few batches of the dry ingredients and seal them in airtight bags so you'll have "cake mix" at the ready for last-minute desserts.

Godspitgrl
by on Feb. 1, 2013 at 10:17 AM

Ukrainian Festive Walnut Torte

Ingredients

  • 10 ounce(s) Finely Ground Walnuts
  • 3 tablespoon(s) Chopped Walnuts
  • 1/3 cup(s) All-Purpose Flour
  • 2 teaspoon(s) Cornstarch
  • 1 teaspoon(s) Baking Powder
  • 12 large Eggs, separated
  • 1/4 teaspoon(s) Salt
  • 1 1/4 cup(s) Granulated Sugar
  • 3 1/2 teaspoon(s) Vanilla Extract
  • 3/4 cup(s) Butter, softened 
  • 6 ounce(s) Unsweetened Chocolate, melted
  • 6 1/4 cup(s) Sifted Confectioners' Sugar
  • 3/4 cup(s) Strongly Brewed Coffee 
  • 1 1/2 tablespoon(s) Coffee Liqueur (Optional)
  • 2 cup(s) Heavy Cream
  • 2 teaspoon(s) Instant-Coffee Granules 


Directions

  1. Make the tortes: Heat oven to 350 degrees F. Butter the bottoms of two 10-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides. Set aside.
  2. Combine the ground walnuts, flour, cornstarch, and baking powder and set aside. Place the egg whites and salt together in a large bowl, beat to stiff peaks, and set aside.
  3. Place the egg yolks in a large bowl and beat on medium-high speed. Gradually add the granulated sugar and continue to beat until the mixture becomes thick and fluffy -- about 5 minutes. Add 2 teaspoons vanilla, mix to combine and set aside.
  4. Sprinkle the walnut mixture over the yolk mixture and fold in the egg whites until combined. Divide the batter between the prepared pans and bake until the cake centers spring back when lightly touched -- 25 to 30 minutes. Run a knife around the pan sides and turn the cakes out onto wire racks. Cool completely.
  5. Make the mocha frosting and coffee filling: Beat the butter, chocolate, remaining 1 1/2 teaspoons vanilla, and 1 1/2 cups confectioners' sugar together until creamy. Alternately add the coffee, liqueur, and 4 1/2 more cups of confectioners' sugar and continue to beat until fluffy. Set aside.
  6. Beat the heavy cream, instant coffee, and remaining 1/4 cup confectioners' sugar to soft peaks.
  7. Assemble the cake: Split the tortes. Place one split layer on a cake plate and spread 3/4 cup mocha frosting over top. Follow with a third of the coffee cream.
  8. Place second layer on top and repeat with frosting and cream. Repeat with third layer. Place the final layer on the cake and spread the remaining mocha frosting over the top and sides of cake. Decorate with the chopped walnuts. Refrigerate until ready to serve.

Godspitgrl
by on Feb. 1, 2013 at 10:17 AM

Lemon Cake

Ingredients

  • 3 cup(s) Cake Flour
  • 1 1/2 teaspoon(s) Baking Powder
  • 1 teaspoon(s) Salt
  • 1/2 teaspoon(s) Baking Soda
  • 1 cup(s) Butter, softened
  • 2 1/2 cup(s) Sugar
  • 5 Eggs
  • 1/2 teaspoon(s) Vanilla Extract
  • 1/4 cup(s) Lemon Juice
  • 3/4 cup(s) Buttermilk
  • Almost Homemade Buttercream

Filling:

  • Lemon Curd, Raspberry Jam, Or Icing

Directions

  1. Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
  2. Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
  3. Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
  4. Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.

    Nutritional information is based on one 2-inch slice of cake.

  5. How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.

Godspitgrl
by on Feb. 1, 2013 at 10:18 AM

Red Velvet Cake

Ingredients

  • 1/2 cup(s) Unsalted Butter, softened
  • 1 1/2 cup(s) Sugar
  • 4 large Egg Yolks
  • 3 tablespoon(s) Red Food Coloring
  • 1 1/2 teaspoon(s) Vanilla Extract
  • 1/4 cup(s) Cocoa
  • 1 teaspoon(s) Salt
  • 1 cup(s) Buttermilk
  • 2 1/4 cup(s) Sifted Cake Flour
  • 1 teaspoon(s) Baking Soda
  • 1 teaspoon(s) White Vinegar
  • Cooked Vanilla Icing

Directions

  1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.
  2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.
  3. Ice the cake: Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.

Godspitgrl
by on Feb. 1, 2013 at 10:20 AM

Lemon-Blackberry Cake

Ingredients

  • 3 cup(s) Cake Flour
  • 1 1/2 teaspoon(s) Baking Powder
  • 1 teaspoon(s) Salt
  • 1/2 teaspoon(s) Baking Soda
  • 1 cup(s) Butter, softened
  • 2 1/2 cup(s) Sugar
  • 5 Eggs
  • 1 teaspoon(s) Vanilla Extract
  • 1/4 cup(s) Lemon Juice
  • 2 tablespoon(s) Lemon Juice
  • 3/4 cup(s) Buttermilk
  • Blackberry-Cassis Jam
  • Lemon Buttercream Frosting 


Directions

  1. Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda and set aside. In a large bowl using a mixer set at medium speed, cream butter and sugar until light and fluffy. Add the eggs, one at a time, blending each thoroughly before adding the next. Scrape down sides and beat in vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk and ending with the dry ingredients.
  2. Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted in the center of each cake layer comes out clean -- 20 to 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
  3. Frost the cake: Use a serrated knife to trim the cake layers to make them level, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer on top. Use a pastry bag or a plastic zip-top bag with a corner cut off to pipe a 1/2-inch-thick ring of Lemon Buttercream around the edge of the cake layer. Spread 1 1/2 cups Blackberry-Cassis Jam inside the buttercream ring and top with the second layer. Place 1 cup of Lemon Buttercream on top of the cake and cover the entire cake with a thin coating of icing. Chill for at least 1 hour. Remove cake from refrigerator and frost with remaining icing. Remove paper strips and serve at room temperature. Store refrigerated for up to 4 days.

blue_elephant
by on Feb. 1, 2013 at 10:20 AM
Food.com is where I go for most of my recipe needs, they have a wide variety of recipes from scratch and using boxes, maybe look there
Posted on the NEW CafeMom Mobile
Godspitgrl
by on Feb. 1, 2013 at 10:21 AM

Blackberry-Cassis Jam

Ingredients

  • 5 cup(s) Fresh Or Frozen Blackberries
  • 1 cup(s) Cassis
  • 2 tablespoon(s) Cassis
  • 1/2 cup(s) Sugar
  • 2 tablespoon(s) Fresh Lemon Juice
  • 1 tablespoon(s) Lemon Zest
  • 2 tablespoon(s) Cornstarch

Directions

  1. Make the jam: In a medium nonreactive saucepan, combine blackberries, 1 cup cassis, sugar, lemon juice, and lemon zest and cook over medium-low heat until berries begin to soften -- about 10 minutes.
  2. Use a slotted spoon to remove only the berries. Place them in a medium bowl, lightly mash them, and strain the resulting liquid back into the saucepan. Set the strained berries aside. Dissolve the cornstarch in the remaining 2 tablespoons of cassis and stir the mixture into the hot berry juice.
  3. Bring the liquid to a boil, reduce heat to medium low, and cook, stirring often to avoid burning, until the liquid thickens and is reduced to half its original volume -- about 2 cups.
  4. Stir the reserved blackberries into the liquid. Remove from heat and cool completely.

Godspitgrl
by on Feb. 1, 2013 at 10:21 AM

Lemon Buttercream

Ingredients

1/2 cup(s) (about 3 large eggs) Egg Whites

  • 1 cup(s) Granulated Sugar
  • 1 pound(s) Unsalted Butter, cut into 1/2-inch pieces
  • 1 tablespoon(s) Finely Grated Lemon Zest
  • 1 tablespoon(s) Fresh Lemon Juice

Directions

  1. Make the frosting: In a large stainless-steel bowl placed over a pot filled with 1 inch of simmering water, place the egg whites and sugar. Use a whisk to beat the mixture until it is very hot to the touch (about 160 degrees F). Remove from heat and, using a mixer set on high speed, immediately begin whipping the mixture until it is cool, thick, and glossy and has tripled in volume -- about 5 minutes. Reduce mixer speed to medium and add the butter -- about a quarter cup at a time -- allowing 5 to 10 seconds in between each addition. Add the lemon zest and lemon juice and continue to beat until smooth and fluffy.

charlene_kyle
by Charlene on Feb. 1, 2013 at 11:07 AM

 I have never made a cake from scratch.

charlene_kyle
by Charlene on Feb. 1, 2013 at 11:08 AM

 this sounds soo good right now. TFS

Quoting Godspitgrl:

Deep Dark Chocolate Cake

 

Ingredients

  • 2 cup(s) All-Purpose Flour
  • 1 cup(s) Cocoa
  • 2 cup(s) Granulated Sugar
  • 1 teaspoon(s) Baking Soda
  • 1 teaspoon(s) Baking Powder
  • 1 teaspoon(s) Salt
  • 2 large Eggs
  • 1 teaspoon(s) Pure Vanilla Extract
  • 1 cup(s) Sour Cream
  • 1/2 cup(s) Canola Oil
  • 1 teaspoon(s) White Vinegar
  • 1 cup(s) Unsalted Butter, softened
  • 3/4 cup(s) Raspberry Jam, strained and seeds discarded
  • 1 1/2 cup(s) Confectioners' Sugar

Directions

  1. Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
  2. Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.
  3. Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream

     

    .

Tips & Techniques

Time-saver: Premeasure a few batches of the dry ingredients and seal them in airtight bags so you'll have "cake mix" at the ready for last-minute desserts.

 

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