Pecan pie is a delicious recipe that many people make during the winter holiday season. And it is no wonder. With the sweetness of brown sugar and the satisfying crunch of toasted pecans, pecan pie is a favorite of many. For a lot of people, the holidays are not complete without a slice of pecan …
Lemon is tangy and citrusy. It adds a pop of flavor to just about any meal. It is a fantastic addition to any baked good, especially cake. Lemon cake is a delicious option for dessert. Lemon can significantly change the way your cake tastes. Do not take my word for it; check out all of …
The idea of making a cake from scratch may be scary. It is to me. I have had countless failures when making a cake. But, I love the tasty of blueberry in baked goods so much that I am willing to keep trying. You should too! The rewards of fresh hot blueberry cake straight from …
Enter lemons. Limes. Key limes. Oranges. Blood oranges. Tangelos. Mandarins. Satsumas. Kumquats. Clementines. Pomelos. Yuzu. And even, eek, grapefruit. The idea of citrus flavoured anything once made me cringe something awful. Homemade salad dressing? No thanks. Lemon bars? Um, no. Lemon meringue pie? Hell no. But now? Oh mama. Give it to me. Some notes …
Chocolate cake is a popular dessert and it is quite easy to make and bake. A flourless chocolate cake is one of the best desserts that you can serve to your guests or family members. The cake can be served as an evening snack with coffee or tea and also as a dessert after a …
Have you given up on making cakes from scratch? It can sometimes seem that making a cake from scratch is impossible. Often, homemade cakes are heavy, dry, and the texture is coarse. Repeated failures can have you reaching for a box of cake mix and deciding to leave cake baking to the professionals. Don’t give …
Breakfast is the most important meal of the day, or so say your mother and Grandmother. However, Mom and Grandma likely never had the chaotic life that most people lead in the 21st century. With two parents working outside the home, kids in school and child care, sports, ballet practice, and civic volunteering, who has …
Who would have thought that buttermilk would be the secret weapon when it came to making the ultimate chocolate cake? When combined with vegetable oil and sometimes even hot water, buttermilk ensures the cake will be soft and moist and virtually melt in the mouth. Then, of course, there’s the flavor. Buttermilk has a little …
If you have to follow a gluten free diet, it can be discouraging to think about all of the pies, cakes, and other sweet goodies that you can no longer enjoy. So many tasty treats are made with flour that you can really feel sad about having to omit this common ingredient from your diet. …
As a grandmother, there are few things I love more in this world than my grandchildren and baking delicious food. There is one recipe, in particular, I have been indulging in most recently. I have started baking Lemon Blueberry Coffee Cake recipes in a variety of ways. Loaf cakes, muffins, and cupcakes, all turn out …
Recipes like this Chocolate Buttermilk Cake have been popular for well over 100 years. However, did you know that up until the twentieth century, chocolate was an expensive treat that only the wealthy could afford? At that time, cocoa prices lowered enough, so the average person could enjoy it from time to time. The chocolate cake was …
Chocolate eclair cakes are not something I have ever eaten before, much less baked. But there’s this guy and I really like him, and since my name is Claire I want to go there and be like, “Here’s a chocolate eclair cake.” And then give it to him and run away like a childish school …
I am a church minister who is also a cake lover who grew up in the fat-free craze of the Nineties. I, therefore, have enjoyed a strawberry angel food cake at many church picnics. As such, I present to you some of the most interesting ways to eat an angel food cake you’ve ever seen. …
When you take a bite of carrot cake, do you really take in the way sweet cinnamon and spicy cloves play on each other to create a flavorful blend? Do you consider the way all these spices accentuate the sweetness of the cream cheese frosting on top? This spice blend is flavorful and appealing even …
Maybe it’s because I am from Georgia, but fried foods are one of my favorite things to eat. I even like making foods like funnel cakes even though they are a fire hazard. Actually, that’s most likely why these foods are my favorite—the pyromaniac in me is trying to get out! When I lived in …
Created by accident in the 1930s, gooey butter cake is a St. Louis, Missouri staple. It features a layer of cake batter topped with a layer of creamy, gooey sweetness. Legend says that a new baker hired at John Hoffman’s bakery got some ingredients of a dessert recipe mixed up. Since this happened during the …
Poke cakes have been around since the 1970s, and they are a favorite because they are moist and tasty, and there are endless arrays of flavor combinations that you can try. These scrumptious sweets are also very easy to make. They often use a boxed cake mix, so you can quickly create a dessert the whole family …
The chocolate cake is soft and smooth, the filling is rich and adds a tasty moistness to the cake, and the creamy topping adds the perfect touch to the sweetness of the cake. Poke cakes sound like something hokey that would be served at a church potluck, but there is nothing unsophisticated about this cake. Although …
Our recipe for Summer Blueberry Layer Cake takes advantage of the tangy sweetness of these delicious berries. Berries are included in both the cake batter and in the icing, and you can get the wonderful flavor of blueberries without the addition of artificial flavors. This cake has a beautifully colored icing, with the blueberries contributing …
Our recipe for Orange Creamsicle Angel Food Cake is an angel food cake version of the popular summer time treat. These cakes are leavened by whipped egg whites, which give them a soft, fluffy texture. The lightness of the egg whites makes them a good kind of cake to serve in the summer time, since …
In the 1880s, at the Morrison’s Old Corner Drug Store, a pharmacist spent hours mixing medicines for people in the small city of Waco, Texas. Charles Alderton also, as a part of his work, served patrons at the drug store’s soda fountain. He created soft drinks and ice cream sodas by mixing soda syrups and …
Born of practicality, a “skillet cake” was cooked in a cast-iron skillet on a stove. Skillet cakes were necessary because pioneers and the very poor often did not have access to ovens in their primitive dwellings. Only the stovetop was available for baking and cooking. Generally, a skillet cake had a layer of fruit mixed …
Most people enjoy chocolate, but then there are those who just can’t get enough of the dark, rich, and flavorful treat. If you know someone like this, you may want to create this recipe just for them. This recipe is chocolatey enough for the most severe chocolate addict. But, if you want to add a …
Cake is a wonderful treat sometimes used to celebrate special occasions in a family. Often consisting of a sweet, spongy bread covered in a rich sugary frosting, cake is popular for birthday and anniversary celebrations. However, this recipe for cake will take your definition of that dessert to a new level. While Chocolate Eclair Cake …
Many people believe that angel food cake is complicated to make. They may wrongly think this because rather than using the chemical magic of baking soda and baking powder to rise, an angel food cake uses whipped egg whites to incorporate lots of air into the batter. Using beaten egg whites isn’t hard, but it …
Invented in St. Louis back in the late 1920s, the original formulation for 7 Up was named Bib-Label Lithiated Lemon-Lime Soda. This awkwardly named beverage was marketed as a medicinal drink for the purpose of improving one’s mood. The name of the drink was shortened in the 1930s to 7 Up Lithiated Soda and once again …
Cake is a wonderful thing–soft, sweet, and tender. As hard as it is to believe, though, there really are some people who are not big fans of eating cake. Often, these people are not into sweet treats and the sugary sweetness of a traditional cake topped with creamy, traditional icing is unappealing. If you are …
One complaint of many people who attempt to bake cakes from scratch is that they often turn out a little dry. However, this recipe creates a perfectly moist carrot cake with generous bits of carrot sprinkled throughout each slice. While many cake recipes have instructions for how long to mix the batter with an electric …
A must-eat snack at summer carnivals and county fairs, funnel cakes are crispy, soft, sweet, and amazingly delicious. If you have ever eaten a funnel cake, the flavors and textures probably bring to mind memories of exciting times with friends, Ferris wheels, crowds of happy carnival-attendees, and other kinds of summer fun. If you’ve never …
There are two primary types of cakes; foam and butter cake. These two have hundreds of different variations across the world. However, there are at least 15 types that you’re guaranteed to find in almost every country. The top three flavors/types of cakes across the globe based on research by Leisure, a range cooker manufacturer, are chocolate, red velvet, and carrot cakes.
As far as cake preferences go, it’s very hard to find someone who doesn’t have one. Everyone has a special type and flavor. Others may envision a towering cake covered in a thick layer of icing and a sprinkling of colorful sprinkles.
For individuals who prefer their desserts to be light and fluffy, angel food cake is an excellent choice. On special occasions, such as birthdays, some people insist on exclusively eating homemade cakes, while others like the more traditional options, such as store-bought cakes or cookie cakes decorated with letters cut from tubes of frosting. It’s always good to know what goes into the food we eat.
For a quick look at some of the most loved types of cakes in the US and globally, keep reading.
Foam and butter cakes are the two most common varieties of cakes. There are many subcategories inside each category, as well. The fat content of one cake vs. the other is the most significant difference. Shortened cakes contain either shortening, butter, or oil.
(A classic yellow cake is an excellent illustration.) Foam cakes are light and fluffy because they are made with whipped eggs (either whites or yolks, but not both). In your mind’s eye, picture holiday-themed rolls of sponge cake, like a Buche de Noel.
A cake with yellow butter icing and rainbow sprinkles is a popular choice for a sheet cake at many children’s birthday parties.
When making yellow butter cakes, the sugar and butter are usually whipped together using an electric mixer before the dry and wet components are added. Dumping every one of the ingredients into a bowl and mixing them is also an option.
It’s a dense cake that gets its name from the fact that each of its three main ingredients is added by the pound. They are sugar, butter, and flour.
Cocoa powder and matcha are used in my variation. However, vanilla extract is the only flavoring in traditional recipes.
In the south, this is a classic sought-after cake. The customary reaction between cocoa powder and buttermilk in red velvet cake, whether it’s made with butter or oil, gives it its red hue.
To get the red color, you apply food coloring. When making a raspberry velvet cake, replace the red food coloring with pink.
Rather than using butter as the primary fat, this cake is baked with baking powder or soda. Carrots give moisture to the cake, so be sure to include them when making it.
A thick and creamy cheese frosting, as well as warm spices, complete the flavor profile of carrot cake. If desired, you can add walnuts or pecans.
No artificial leaveners are used in this foam-style cake (baking soda or powder). Its bulk is entirely derived from whisked whole eggs or egg whites.
This cake is best served with crushed, some whipped cream, and a little lemon curd. We can roll the cake with fillings and then cook it thinly in a sheet pan.
In Europe, specifically France and Italy, sponge cake is referred to as génoise. To make this cake, whisk the sugar, egg whites, and egg yolks together until they form a mousse.
After that, add butter or oil plus flour, then mix. There is more moisture and tenderness in this cake compared to the sponge cake it is related to.
A chiffon cake is a hybrid of a sponge cake and an oil cake in texture and flavor.
Adding oil gives it a richness and lightness that is similar to that of a shortcake, while beaten egg whites and baking powder make it airy and light.
Only whisked egg whites are used to leaven angel food cake, making it the lightest of all the light cake recipes. To keep the cake’s light texture intact, it should be chilled in the pan upside down after baking.
Angel food cake’s chewy, sponge-like texture is a result of the substantial amount of sugar used in its preparation.
Both cooked and unbaked desserts such as no-bake cheesecakes and mousse fall into this category.
These cakes sometimes come with or without a crust at the bottom, which makes them generally quite rich due to their high-fat content.
Pineapple is the usual fruit for that butter-style cake. However, other fruits, like pears, blueberries, peaches, and plums, we can also use.
The bottom of the pan is coated with sugar and butter. You then pour the cake batter on top. The fruit should be facing up when we’re turning the cake out of the oven.
Adding chocolate by way of cocoa powder makes it “devilish.”
The additional air bubbles created by the baking soda give the crumb an airy feel. You can choose between chocolate icing or buttercream to decorate this moist cake.
Sugary cream cheese icing and fragrant spices make this Southern oil cake a must-have for any occasion.
“Doctor Bird Cake” was originally made in Jamaica and then found its way to the United States in the 1960s.
The opera cake’s history is a little confusing. This cake, however, is layered with a bittersweet chocolate ganache and buttercream that has an espresso flair.
This is sandwiched between a slim layer of almond cake soaked in coffee. The cake is a fantastic show-stopper because it is both light and delicious.
Spices, nuts, candied, and dried fruits are all included in this holiday favorite, which some people hate to love. The Jamaican version has all the fruits soaked in alcohol first and some are blended out. The result is mind-blowing!
Soaked with a spirit, such as rum or brandy, the cake is ready to serve. The jokes aside, we think it’s a great dish. If you find the correct formula, you may get converted as well.
The Egyptians may have been the first to master the art of baking. Cakes were bread that had been enriched with honey, fat, and egg to give it its distinctive flavor and sweetness. It was still bread that made up most of the early English cakes; their key distinctive features were their flat and round form and the hardness on each side caused by the fact that they’re turned during the baking process.
After yeast was replaced by eggs and later chemical raising agents like baking soda in the 1800s and 1900s, it was when cakes as we currently know them came about. Compared to yeast, raising agents had a higher leavening power but required less time and work.
The English pound cake is a classic of rising cakes. Eggs and flour are for building structure, while sugar and fat weaken the structure. Both sets of ingredients are present in similar proportions in these cakes, as is the case with most others of their kind.
Scotland, historically known as the “land of cakes,” is among the United Kingdom’s initial four regions. The biggest city, Glasglow, is located on an island off the coast of Great Britain, whose capital is Edinburgh. Scotland is referred to as Caledonia in poetry, which translates to “the land of cakes.”
When it comes to cakes, the land of passion has always been a must-visit for everyone who enjoys a good sweet treat. The word for cakes in Celtic nations differed from the one in the United Kingdom. Any baked product was referred to as a “Loaf” by the British at the time.
For the most part, folks didn’t bake their cakes in an oven; instead, they used an iron skillet to make a flat unleavened type that they then served to their guests. The “Kaak of bread” was the name used to clarify a slice of bread instead of the entire loaf.
Original cake descriptions can be found on both oatcakes and Scottish pancakes. As a result, when literature referred to Scotland as the “country of cakes,” it was referring to baked products that had not been flavored. Oats, which are the primary crop in Scotland, are used to make a variety of different types of oatmeal.
In Scotland, bannocks are a type of unleavened oatcake or bread that is baked at home, which is why the region is known as “the land of cakes.” Some of the best places to eat in the world are found in Scotland. Those dessert lovers, amateur bakers, and general foodies find Scotland a foodie’s paradise.
Google’s Keyword Planner (checking all dialects) was recently used by Leisure, a top ranger cooker label in the United Kingdom, to obtain the average monthly search queries in every nation for 249 common cakes. For each location, they looked at the most recent year’s worth of search data to discover the most popular cake.
The world’s most popular cake, the chocolate cake, with monthly search traffic of 394,050 and was sought after in 81 different nations. The most popular cake in 43 nations was the red velvet, with 322,310 monthly inquiries. The following types and flavors made the top ten searches:
The US is where this cake originated. Cheesecake is a popular dessert in the United States. Making the base from a crumbly soft biscuit as the base, a mixture of several kinds of cheese is layered on top to produce the cake’s central layer.
This cake can be made in one of two ways: baked or not baked (refrigerated). We can make these cheesecakes in any taste we like since they’re enhanced with sugar along with assorted sauces or fruits.
Pavlova is a meringue-based dessert in honor of Anna Pavlova, a Russian ballerina. It’s prepared in the same manner as meringue. The surface is crisp and salty, while the interior is fluffy and sweet.
This dish is fragile and should be kept in the oven until it has cooled completely after baking to prevent it from deflating. Fruits such as passion fruit, strawberry, and kiwi, can be added to the desserts to enrich their flavor. Christmastime and Summer are the two times of the year when this dessert is most commonly consumed.
Germanic in origin, this cake is a delectable treat. Because it’s black forest cherry-flavored, it’s called schwarzwälder Kirschtorte. Chocolate sponge cake layers having whipped cream in between are what make up the cake. Whipped cream and cherries adorn the cake’s outside.
Because it is a German cake, the baking method differs. Kirschwasser, a colorless cherry byproduct, is a key ingredient. The use of Kirschwasser in the preparation of the Black Forest Cake is mandated by German law. Black cherries are traditionally used as decorations on authentic Black Forest pastries.
A sponge cake variety is what makes up the Victoria Sponge cake. The cake is named in honor of Queen Victoria, who enjoyed it during her afternoon tea sessions every day. It is a sponge cake that originated in the United Kingdom.
Two layers of sponge cake are sandwiched together and dusted with sugar icing before being layered with raspberry jam and cream. Because of its sensitivity to changes in time and temperature, this cake is difficult to bake.
Originally from Brisbane in Australia, the lamington is a cake that has been popular for decades. Lord Lamington, the former Queensland governor, was the inspiration behind naming the cake. For this dessert, you roll two sponge cakes in shavings of coconut before being topped with raspberry or chocolate sauce.
You spread a layer of cream or strawberry jam between both sides of the chocolate sponge cakes then allow it to sit for a while. In Australia, lamingtons are a popular snack, and there is a national day dedicated to them.
The Dutch introduced pandan cake to Indonesia and Malaysia. Pandan leaves, a common element in Southern Asian cuisine, are essential to this cake’s flavor and color. It is the juice of these leaves that imparts the cake’s distinctive shade of green. Spongy and soft to chew, the cake is prominent in many Asian nations, particularly China and Japan.
The Prinsesstarta, as it is known in Swedish, is a traditional dessert. In a dome form, whipped cream, pastry cream, and sponge cake are sandwiched between each other. It’s decorated with marzipan, a sweetener commonly found in confections. Green marzipan makes its flawless spherical top possible. A little pink marzipan rose sits in the middle of the powdery sugar adornment. To honor Sweden’s royal family’s fondness for this dessert, it was dubbed Princess Cake.
Layer cake known as Spekuk or Lapis Legit has its origins in Indonesia. It comes with a total of 18 layers and is simple to make if you put in the effort and have patience. Indonesian spices are used in this cake, which is dubbed the Thousand Layer Spice Cake within the United States.
Green pandan leaves are used to give the cake a brown and green tint, but brown pandan leaves are used in the original cake to create white and brown layers.