Tastee Recipe cake Archives - Page 4 of 13 - Tastee Recipe

Such a Delicious Vintage Recipe!

15 October 2015

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I can still remember the very first time I ever had red velvet cake. It seemed almost surreal to me – how could a cake be so beautifully red and rich, and how was it possible that I hadn’t heard of it before? I just had to give it a try – and as soon as I had the first bite, I knew my life would never be the same. It was heaven! All I could think about was how I had been missing out on such a bliss for my whole life. Of course, this happened years ago already – and I’ve been doing my best trying to catch up! I’ve tried so many different red velvet recipes, some with a modern twist, and some a little more traditional. Like this one, for example.

Sometimes, it’s best just to stick to the classic recipe. This Vintage Red Velvet Cake is just about perfect, as far as I can tell. And that Vanilla Buttercream Frosting goes beautifully well with it, too. There’s a reason why this recipe is a classic.

Recipe and photo courtesy of The Red Feedsack

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Quick tip: Make the cake ahead and freeze, then frost when ready to serve.

Great Apple Flavor, With a Lovely Filling and Frosting

06 October 2015

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If you like apple, nuts, and cream cheese filling, you’ll love this Apple Cream Cheese Bundt Cake! You could probably have the cake without it, but I think that that praline frosting really puts this cake over the top. And all of that cinnamon and apple really smelled lovely while I was baking this – the perfect flavors for the holiday season!

For having such a rich flavor, this cake certainly is rather moist and buttery – and rather well balanced. Sure, a little of this cake goes a long way, unless you have brought a really hungry sweet tooth with you, but nothing is out of place here. It has a really great flavor for autumn and the holidays. Do use a 14-cup bundt pan if you have one; it will fit into a 12-cup one but only barely so. And while you’re at it, why not make two and save the other one for later (just make sure you hide it well…)

Recipe and photo courtesy of Baked By Rachel

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Quick tip: Use store-bought frosting to make this cake even faster – it will taste amazing even if you don’t use frosting at all!

My, This Cake Looks Heavenly!

05 October 2015

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This Almond Cream Cake has a lovely light and velvety texture and is really moist and creamy. It’s paired beautifully with a homemade cooked and whipped frosting and is sure to be well received at any gathering. I do love the taste of almonds in my sweets. It’s such a nice complement to the taste of cream and sugar. This cake really has a rich flavor, yet it manages to be so light and moist, too… just heavenly, in my opinion.

There is a TON of frosting involved – which, in my opinion, is a good thing!However, if you’d prefer a thinner frosting layer you can simply just halve the ingredients for that one. That’s really a matter of personal preference, though. I loved the flavor of the cake and I could eat on frosting alone, so no amount is too much for me…

Recipe and photo courtesy of Tastes of Lizzy T’s

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Quick tip: If you’d like a thinner layer of frosting, halve the frosting ingredients.

A Quick-Baking Cake For Autumn

04 October 2015

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If you are in a pumpkin dessert sort of mood but want to go in something other than the pumpkin pie direction, this Pumpkin Spice Cake recipe is a good option. It’s moist, buttery, and not too difficult to put together, despite being entirely from scratch. I do enjoy the flavor of pumpkin now and then, but there’s only so much in the way of pumpkin pie and pumpkin soup that I can handle in any short period of time. Throwing it into a cake, especially such a moist and spicy cake, makes for a nice alternative.

There have been times when I’ve been pulling my hair, trying to find a great cake recipe to make a nice dessert for a family dinner. I’ve tried them all – chocolate, yellow cake, with and without frosting… All very nice and tasty, but it wasn’t until I tried this cake that I knew I had hit the jackpot!

Recipe and photo courtesy of Divas Can Cook

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Quick tip: This cake tastes even better the next day!

Sugar, Spice, and Everything Nice

03 October 2015

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This New England Apple Cider Cake has all of the great flavors for fall. Apple and cinnamon lovers will go wild! It takes 20 minutes to prep and about an hour to bake. Not only do I make this cake in the fall and winter, but I also enjoy it during the warmer months as well. And really, who wouldn’t?

Mmm, apple and cinnamon… your kitchen will smell really nice when this is in the oven. Of course, this cake tastes really nice, too. And though you have to be careful when and how you use Granny Smith apples, they work beautifully in this recipe. This is a great cake for any occasion – especially for potlucks or family gatherings, as it’s easy to just double the ingredients for a larger crowd!

Recipe and photo courtesy of A Family Feast.

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Quick Tip: I enjoy eating this cake with vanilla bean ice cream.

Another Delicious Southern Cake

If you want a fairly easy, delicious cake to bake, but you don’t want to settle for working with a mix, this Louisiana Crunch Cake is a nice choice. It’s a great Southern cake recipe that has become the favorite of so many bakers over the years.

I’m not sure exactly why this is considered a “crunch” cake. Maybe it’s the soft but crisp texture of the coconut? I just know that it is really moist, soft, buttery, and topped with a yummy buttercream glaze. I happen to think that it’s even better than the cake of the same name sold under the Entenmann’s brand. Even people who aren’t big fans of coconut will find plenty to love about this cake, and you don’t exactly have to be a master baker to make it, even though it is 100% from scratch.

Recipe and photo courtesy of Brown Sugar

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Quick tip: Use a regular or angel food bundt cake pan for this recipe.

A Tropically Creamy and Moist Cake That’s Divinely Velvety

02 October 2015

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If you like tropical flavors, such as pineapple and coconut, you’ll love this Coconut Preacher Cake. For something with such flavor and such a nice blend of textures, it’s amazingly simple to throw together. I have made this several times since I found the recipe – and it never fails!

The story I’ve heard is, the preacher cake got its name because it was something that you could whip up in a jiffy with ingredients on hand when you found out at the last minute that the preacher was coming over to visit. (Your well-meaning but absent-minded spouse forgot to tell you until the last minute, I’m guessing). In any event, I can see how this would be a harried homemaker’s go-to dessert: it’s moist and sweet, it has a nice mix of textures – and seriously, is there anything you can’t do with a simple cream cheese frosting? I call it a quick, easy, yummy win!

Recipe and photo courtesy of Nutmeg and Koko

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Quick tip: If you’re in a hurry, use store-bought frosting to save time.

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