I don't make most cakes from scratch. I tried!!! Several times, I really tried. I mostly fail to put out a decent cake from scratch. My only successful homemade cake is THIS, Fresh Apple Ginger Cake. So if I make a cake, it is probably a "doctored up" box cake mix.
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| With Ginger Green Tea Lemonade |
My taste buds mostly like simple flavored cakes. My only requirement is that they are moist and not dry. I like vanilla, strawberry, lemon, & Sock-It-To-Me. I'm not wild at all about chocolate or coconut cakes, but I really like German Chocolate. I know, it's weird. My favorite cake is basic Yellow or Butter cake with Chocolate Buttercream Frosting.
Ooh, you can't go wrong with a great buttercream. If I have my way, my wedding cake will be a vanilla cake with different fruit fillings between the layers with buttercream frosting or royal icing. The baker can save their creative fondant skills for the next wedding.
Ooh, you can't go wrong with a great buttercream. If I have my way, my wedding cake will be a vanilla cake with different fruit fillings between the layers with buttercream frosting or royal icing. The baker can save their creative fondant skills for the next wedding.
My favorite cake to make is a Marble Cake. Taking the knife to swirl both different flavors is so much fun. And the results are very pretty, in my opinion.
OUTSPOKEN_DIVA'S Favorite Marble Cake
Ingredients:
- 1 box of Duncan Hines Butter Cake mix
- 3/4 cup water
- 3 large eggs
- 7 Tbsp. softened butter
- 1/8 cup vegetable oil
- 1/3 cocoa powder
Directions:
- Preheat oven to 350°F for metal or glass pan(s), 325°F for dark or coated pan(s). Oil sides and bottom of each pan with shortening or oil spray. Use baking cups for cupcakes.
- Blend cake mix, water, softened butter, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).
- Beat at medium speed for 3 minutes.
- Measure 1 cup of batter into a small bowl.
- Pour remaining batter in pans.
- Blend cocoa with the cup of batter in a small bowl.
- Spoon onto batter in pan(s).
- Swirl with a knife and bake immediately.
- Bake the following chart below. *Add 3-5 minutes to bake time for dark or coated pans. The cake is done when a toothpick inserted in the center comes out clean.
- Cool in pan on a wire rack for 15 minutes. Cool completely before frosting. I prefer Fudge Buttercream.
Pan Size / Bake Time Chart
2 8": 26-31 minutes
2 9": 23-28 minute
13 x 9": 23-28 minutes
Bundt®: 33-36 minutes
































