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Cooking from Scratch - Cakes and frostings!

Add your favorite cake recipes here, frostings/icings too!

by on Dec. 21, 2008 at 12:38 PM
Replies (21-26):
by Group Owner on May. 13, 2012 at 5:06 PM

Apple Pie Cake

  • 1 c. white sugar
  • 1/4 c. butter
  • 1 egg
  • 2 c. chopped apples (peeled or unpeeled)
  • 1 tsp. baking soda dissolved in 2 Tbsp. hot water
  • 1 c. flour
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1/2 c. pecans

Mix all together and pour into a greased pie pan.  Bake at 350° for 40 to 45 minutes.  Cut into wedges and serve warm with ice cream or whipped cream.

May double the recipe and bake in a greased 9 x 13 pan.  Serve as cake.

by Group Owner on May. 13, 2012 at 5:06 PM

Texas Sheet Cake

  • 2 c. flour
  • 2 c. sugar
  • 1/2 c. butter
  • 1/4 c. baking cocoa
  • 1 c. water
  • 2 eggs
  • 1/2 c. milk
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 tsp. cinnamon (optional, but recommended)

Mix flour and sugar in large bowl and set aside.  In a saucepan put the ubtter, cocoa, water and bring to a boil.  Remove and pour over flour and sugar.  Add eggs, milk, soda, vanilla and cinnamon.  Mix well and pour into greased and floured 11 x 15 pan (or approximate size).  Bake at 350° for 20 minutes.  Do not overbake.  While baking, start frosting.

  • 1/2 c. butter
  • 1 - 2 Tbsp.  cocoa
  • 1/2 - 1 c. chopped walnuts (optional)
  • 1 tsp. vanilla
  • 1 lb. (3 1/4 c.) powdered sugar
  • 3 Tbsp. milk

Put butter and cocoa in saucepan and bring to a rollling boil.  Remove; add sugar, nuts, vanilla and milk.  Frost cake as soon as it comes out of the oven.  Let cool before cutting.

by Group Owner on May. 13, 2012 at 5:06 PM

Honey Bun Cake - this is dangerously addicting!  Recipe courtesy of my ex's wife, who is a wonderful cook!


  • 1 18 oz. box yellow cake mix
  • 8 oz. sour cream
  • 4 eggs
  • 3/4 c. oil
  • 1/2 c. sugar

Cinnamon mix:

  • 3/4 c. brown sugar
  • 3 tsp. cinnamon


  • 2 c. powdered sugar
  • 3 - 4 Tbsp. milk
  • 1 tsp. vanilla

Mix cake and pour half into a 9 x 13 pan.  Sprinkle half of cinnamon mixture over cake.  Pour in the remaining cake mix and top with remaining cinnamon mixture.  Bake at 275° for 50 - 60 minutes.  Mix icing and pour over hot cake.  Let cool and enjoy!

by Group Owner on May. 13, 2012 at 5:06 PM

Mojito Cake

  • 20 oz. crushed pineapple, undrained
  • Juice of 1 lime (about 1/4 c.)
  • 1 pkg. angel food cake mix
  • 8 oz. cream cheese, softened
  • 1/4 c. limeade concentrate
  • 4 Tbsp. powdered sugar
  • 1 tsp. rum extract
  • 2 to 4 Tbsp. rum, optional
  • 8 oz. Cool Whip
  • 1/3 c. toasted shredded sweetened coconut
  • lime zest
  • mint leaves for garnish

Preheat oven to 350°.  Grease a 9 x 13 pan.

Stir together the pineapple, lime juice, and angel food cake mix.  Pour into pan and bake for about 25 minutes.  Let cool completely in pan.

Beat together cream cheese and limeade concentrate.  Add powdered sugar. Beat in rum extract and rum, if using, then fold in Cool Whip.  Spread over cooled cake

Sprinkle with coconut and lime zest.  Top each serving with mint leaves if desired.

by Group Owner on May. 13, 2012 at 5:07 PM

Peach Pound Cake

  • 1 c. butter, softened
  • 3 c. sugar
  • 6 eggs, room temperature
  • 3 c. flour
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 c. sour cream, at room temperature
  • 2 c. finely chopped peaches (fresh, frozen, or canned)
  • 1 tsp. vanilla
  • 1/2 - 1 tsp. almond extract

Cream butter and sugar until light and fluffy.  Add eggs, 1 at a time, beating after each one.  Combine flour, bakind soda and salt in separate bowl, set aside.  Mix sour cream and peaches together.  Add dry ingredients alternately with peach mixture.  Stir in extracts.  Bake in greased/flour bundt pan or 2 loaf pans, at 350° for 70 to 80 minutes for the bundt pan or one hour for the loaf pans.  Remove from pans and dust with powdered sugar.

by Group Owner on May. 13, 2012 at 5:07 PM

I found this in my KitchenAid mixer's instruction booklet:

Almond Dacquoise

  • 6  oz. blanched almonds, ground (or about 1 1/2 c. almond flour)
  • 1 c. powdered sugar
  • 1 1/2 Tbsp. cornstarch
  • 6 egg whites
  • 1/8 tsp. cream of tartar
  • 3 Tbsp. granulated sugar
  • 1 1/4 tsp. vanilla
  • 1/4 tsp. almond extract

Chocolate Buttercream Filling:

  • 2 egg yolks
  • 1 c. powdered sugar
  • 2 squares (1 oz. each) semisweet chocolate, melted
  • 3/4 c. butter, softened
  • 1/2 tsp. vanilla

Combine ground almonds, powdered sugar, and cornstarch; set aside.

Place egg whites in a bowl.  Whip with mixer until foamy.  Add salt and cream of tartar and continue whipping until soft peakes form.  Sprinkle in the granulated sugar and add the flavorings, beat until stiff peakes form.  Fold into the almond mixture until blended.

Pipe or spread mixture into paper-lined (waxed or parchment) 8 inch cake pans, or spread on greased and floured baking sheets to form 8 inch circles.  Bake at 250° (yes, that's 250°) for 35 to 45 minutes.  Remove from pans and paper or baking sheets and cool on aluminimum foil.

Prepare Chocolate Buttercream Filling.  Place egg yolks in bowl.  Whip with mixer for 2 minutes.  Slowly add rest of ingredients and beat on medium speed until fluffy, about 5 minutes.

Spread filling on one of the almond layers.  Top with a 2nd layer and more filling, top with 3rd layer and use remaining filling to frost the whole cake.

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