Top Rated Cake Recipes

chocolate nutella walnut cake
If you're a fan of brownies - then this one is for you, big boys & girls! A rich chocolatey Nutella walnut cake that is ridiculously simple to make. (All it's missing is a scoop of vanilla gelato or a handful of fresh strawberries on the side.)
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5

Apple Cake Recipe
INGREDIENTS 2 cups all purpose flour 3 tablespoons almond meal (flour) 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 3 or 4 apples 3 eggs 1 cup sugar 2 teaspoons vanilla extract 1/2 cup melted and cooled butter DIRECTIONS 1. Preheat oven to 350°F. 2. Prepare a 9 inch round cake pan by thoroughly buttering the bottom and sides, then sprinkling it evenly with flour and tapping out the excess. 3. Sift together the flour, almonds, baking powder, cinnamon and salt. The ground almonds might not pass through your sifter. If not, just stir them into the flour mixture. 4. Peel and core the apples. Cut into quarters and then cut each quarter into three chunks. 5. In a mixer (or by hand if you wish) beat the eggs with the sugar and vanilla. Mix in the flour and then the melted and cooled butter. Stir in the apple chunks. 6. Pour into the prepared pan and bake at 350°F for 50 minutes or until a toothpick poked in the center comes out clean. 7. Remove from the oven and let cool for 10 minutes. Run a knife around the edge of the cake to release. Turn out onto serving dish. Serve warm. Makes 6 to 8 servings
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5

Apple Cake Recipe
INGREDIENTS 2 cups all purpose flour 3 tablespoons almond meal (flour) 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 3 or 4 apples 3 eggs 1 cup sugar 2 teaspoons vanilla extract 1/2 cup melted and cooled butter DIRECTIONS 1. Preheat oven to 350°F. 2. Prepare a 9 inch round cake pan by thoroughly buttering the bottom and sides, then sprinkling it evenly with flour and tapping out the excess. 3. Sift together the flour, almonds, baking powder, cinnamon and salt. The ground almonds might not pass through your sifter. If not, just stir them into the flour mixture. 4. Peel and core the apples. Cut into quarters and then cut each quarter into three chunks. 5. In a mixer (or by hand if you wish) beat the eggs with the sugar and vanilla. Mix in the flour and then the melted and cooled butter. Stir in the apple chunks. 6. Pour into the prepared pan and bake at 350°F for 50 minutes or until a toothpick poked in the center comes out clean. 7. Remove from the oven and let cool for 10 minutes. Run a knife around the edge of the cake to release. Turn out onto serving dish. Serve warm. Makes 6 to 8 servings
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5

By
"Child Friendly"  plum cake is so named because the girl in the video bakes in the company of her little niece, not my recipe, but I wanted to share, the recipe as well as the video:) Its a traditional Jewish-Hungarian pastry. http://www.youtube.com/watch?feature=player_embedded&v=zX2nnaLaxio#! Ingredients: Pastry 30 dkg flour 15 dkg strong white bread flour 3 teaspoon baking-powder 20 dkg margarine 20 dkg sugar 3 eggs Filling cinnamon 1 packet of vanilla sugar 50 dkg plum, (chopped in larger pieces) Preparation: First mix the whipped margarine with sugar. (I prefer if the margarine is soft like a liquid, it is easier to work with, so I put it into the microwave oven for half a minute, and I added the sugar only after.) After I added the eggs and the flour, contaning baking powder. I poured the dough into a buttered baking dish – of course, with the help of my busy niece – and placed the plum-pieces (poured by the vanilla sugar and cinnamon) on top of the pastry. We pushed the plum into the ough well so as not to stay on the top. It is needed to bake approx. 40 minutes in the 180-degree oven.  source: http://jewish.hu/view.php?cgroup=receptek
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4

Aunt Elsa's Devil's Food Cake
This is everything you want a chocolate cake to be. A simply prepared batter bakes up into a delicious cake with layers that have a tender crumb and good chocolate flavor. The frosting is beaten into billowy clouds of shiny chocolate goodness that spreads like silk. Click here to see the Best and Worst Celebrity Cookbooks story. 
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3.75

Red Apples
I hate red apples. Their texture is mealy. They're never crisp. They don't provide the crunch that Granny Smith apples do. They're just kind of lame all around. But, this recipe that my mom started making in the past two years has softened my hardline approach to them. It's a super moist, really easy recipe for free-form, pour-it-into-the-baking-tray apple cake that's great for dessert with coffee or tea, or for breakfast the next day. But as I've noted to Mom, I bet it'd be even better with green apples. Click here to see the 8 Ways to Use Apple Other Than Pie story.
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3.4

 250 g Flour, Wheat, White, Self Raising, (9oz)  2 teaspoons (as purchased) Baking Powder  1 teaspoons Bicarbonate of Soda  1/2 teaspoons Salt  110 g Sugar, Muscovado, light, (4oz) or soft brown sugar     2 medium Egg, Whole  1 teaspoons (level) Vanilla Extract     175 ml Milk, Skimmed, (6fl oz)  50 g Margarine, Soft, Polyunsaturated, (1 3/4oz), melted and cooled     225 g Carrots, Old, Raw, (8oz), finely grated  50 g Raisins, (1 3/4oz)To serve:  150 g Cheese, Soft, Medium Fat, (5 1/2oz)  2 teaspoons (level) Sugar, Icing     1 zest(s) of 1 Orange, 1 tsp finely grated orange rind    Preheat the oven to 350 F. Spray an 8" square baking pan with nonstick spray.Sift t6he flour, baking powder, cinnamon, baking soda and salt into a medium bowl.Combine the granulated sugar, egg, egg white and oil in a large bowl and stir until blended. Add the flour mixture and stir just until combined. Stir in the pineapple and reserved liquid, carrots and raisins. Scrape the batter into the pan. Bake until a toothpick inserted into the centre comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack for 10 minutes. Remove the cake from the pan and cool completely on the rack.Beat the cream cheese, confections' sugar and maple syrup in a medium bowl just until blended and smooth. Spread on top of the cooled cake. Cut into 12 squares. 
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3.4

Lemon Chiffon Cake
A lemony cake that's light, moist, and packed full of flavor. 
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3.4

Classic Pound Cake
This recipe was inspired by my mother, Anthesia White. It's exactly the way she would serve it, without any fluff or garnish. This pound cake goes on the menu at my restaurant, FIVE Restaurant, whenever I get homesick. See all dessert recipes. Click here to see the Mother's Day Brunch in Bed story.
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3

Carrot Cake Cupcakes
These cupcakes make a fun treat for kids and adults alike. You can even easily turn this recipe into an actual carrot cake — all you need to do is increase the baking time until a toothpick inserted in the center comes out clean. Whether it's a cupcake or a slice of cake, this recipe is so, so awesome. It's carrot happiness... in ya' mouth! See all dessert recipes.
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3

Microwaved Warm Chocolate Cake
Here's a great no-bake recipe for warm chocolate cake. Just 80 seconds in the microwave takes the batter from raw to cake. That's a lot faster than popping a cake in the oven, that's for sure. An easy chocolate-Chambord sauce is the icing (or rather, the sauce) on the cake. Irresistible! See all chocolate recipes.
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2.5

Molten Chocolate Cakes with Raspberries
4 oz. (1/2 cup) unsalted butter, cut into 6 pieces; more for the ramekins  7 oz. bittersweet chocolate (60% to 65% cacao), chopped (about 13/4 cups)  1/2 cup granulated sugar  1/4 tsp. table salt  3 large eggs, at room temperature  3 Tbs. tawny port  1/2 tsp. pure vanilla extract  1 Tbs. unbleached all-purpose flour  Confectioners’ sugar for dusting  Raspberries for garnish      Method:- Position a rack in the center of the oven and heat the oven to 425°F. Generously butter six 4-oz. ramekins. Put the ramekins in a baking pan with sides that are at least 2 inches high. Bring a kettle of water to boil and keep at a simmer until needed Heat the chocolate and butter in a heavy-duty 3-quart saucepan over low heat, stirring frequently, until completely melted, 2 to 3 minutes. Remove from the heat. Whisk in the sugar and salt until dissolved, about 30 seconds. Whisk in the eggs until smooth, about 1 minute. Whisk in the port and vanilla until combined, 15 to 20 seconds. Sprinkle the flour over the top and whisk until incorporated, about 30 seconds Divide the batter evenly among the ramekins, filling each about two-thirds full. Carefully pour the boiling water in the pan so that it reaches at least halfway up the sides of the ramekins. Bake until the tops are just set and dry, 14 to 16 minutes. Remove the cakes from the oven and water bath, and let cool for 2 minutes. Dust with confectioners’ sugar, top with a few raspberries, and serve warm. nutrition information (per serving): Calories (kcal): 430; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 17; Protein (g): 6; Monounsaturated Fat (g): 9; Carbohydrates (g): 38; Polyunsaturated Fat (g): 1; Sodium (mg): 170; Cholesterol (mg): 135; Fiber (g): 4; Author Bio:-Sunny Popali is Part time Chef, cooks only for friends and family. Professionally Sunny Popali is SEO Director at  http://www.tempocreative.com/, Tempo has pioneered a trouble-free process for clients to achieve a high-impact, impressive web site built for maximum ROI. For over a decade Tempo has been Phoenix, Arizona and the USA's favorite web design and digital marketing firm.
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