Celebrate The New Year With Delicious Cake Ideas

Chocolate Fudge Cake

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup cocoa powder
• 1 cup boiling water
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, combine the cocoa powder and boiling water. Stir until smooth and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk.
5. Stir in the cocoa mixture until blended. Pour into prepared pans.
6. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool for 10 minutes before removing from pans to cool completely.
8. Frost with your favorite icing.

Nutrition:

Strawberry Shortcake Cake

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup strawberry puree (pureed strawberries)
• 1/2 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon almond extract
• 1 pint fresh strawberries, sliced

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Alternately add the dry ingredients and the buttermilk to the creamed mixture, stirring just until blended.
5. Stir in the strawberry puree. Pour the batter into the prepared pan.
6. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool for 10 minutes before removing from pan to cool completely.
8. In a medium bowl, whip the cream until soft peaks form. Add the confectioners’ sugar, almond extract, and a pinch of salt. Whip until stiff peaks form.
9. Spread the whipped cream over the cooled cake. Top with fresh sliced strawberries.

Nutrition:

Lemon Blueberry Layer Cake

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup fresh blueberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup water
• 1/4 cup lemon juice
• 1/2 cup (1 stick) butter, softened
• 3 cups confectioners’ sugar
• 2 tablespoons lemon zest

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Alternately add the dry ingredients and the buttermilk to the creamed mixture, stirring just until blended.
5. Fold in the blueberries. Divide the batter between the prepared pans.
6. Bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool for 10 minutes before removing from pans to cool completely.
8. In a medium saucepan, combine the sugar, cornstarch, water, and lemon juice. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
9. Remove from heat and stir in the blueberries. Let cool completely.
10. In a medium bowl, cream together the butter, confectioners’ sugar, and lemon zest until light and fluffy. Spread the frosting over the cooled cake layers and top with the cooled blueberry compote.

Nutrition: