Agnese žnina - 30 of most popular cakes

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Gel food coloring in red, orange, yellow, green, blue, and purple

Ingredients:

For the frosting:

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2 cups unsalted butter, softened

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6 cups powdered sugar

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2 teaspoons vanilla extract

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3-4 tablespoons milk

For the cake:

25      Instructions:

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly among six small bowls.

Using the gel food coloring, color each bowl of batter to make red, orange, yellow, green, blue, and purple cake layers.

Pour each color of batter into its own prepared cake pan.

Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

In a large mixing bowl, beat the butter until light and fluffy.

Gradually add the powdered sugar and beat until well combined.

Add the vanilla extract and 3 tablespoons of milk, and beat until the frosting is light and fluffy. If the frosting is too thick, add another tablespoon of milk.

To assemble the cake, place one cake layer on a cake stand or serving plate and spread a layer of frosting on top.

Add the next cake layer and another layer of frosting, and continue until all of the cake layers have been added and frosted.

Use any remaining frosting to decorate the top and sides of the cake as desired.

Serve and enjoy your colorful and delicious Rainbow Cake!

Note: You can also add some sprinkles on top of the frosting to make it more fun and colorful.

26      Butter cake

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1 cup unsalted butter, softened

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2 cups granulated sugar

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4 large eggs

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3 cups all-purpose flour

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1 tablespoon baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1 cup whole milk

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2 teaspoons vanilla extract

Ingredients:

26      Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

Stir in the vanilla extract.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake has cooled, slice and serve. You can also frost the cake with your favorite frosting if desired.

Enjoy your delicious and classic butter cake!

27      Raspberry cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon salt

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1/2 cup unsalted butter, softened

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1 1/4 cups granulated sugar

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2 large eggs

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1 teaspoon vanilla extract

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1 cup milk

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2 cups fresh raspberries

Ingredients:

27      Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

Gently fold in the raspberries.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake has cooled, slice and serve. You can also dust the cake with powdered sugar or frost it with your favorite frosting if desired.

Enjoy your delicious raspberry cake!

28      Cinnamon roll cake

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2 cups all-purpose flour

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1 tablespoon baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup unsalted butter, softened

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1 cup granulated sugar

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2 large eggs

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2 teaspoons vanilla extract

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1 1/4 cups buttermilk

For the cinnamon swirl:

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1/2 cup unsalted butter, melted

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1 cup brown sugar

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2 tablespoons ground cinnamon

For the cake:

For the cream cheese glaze:

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4 ounces cream cheese, softened

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1/4 cup unsalted butter, softened

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2 cups powdered sugar

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1 teaspoon vanilla extract

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1-2 tablespoons milk, as needed

28      Instructions:

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.

To make the cinnamon swirl, mix together the melted butter, brown sugar, and cinnamon in a small bowl.

Pour half of the cake batter into the prepared baking dish, spreading it out evenly.

Pour the cinnamon swirl mixture on top of the batter, spreading it out evenly.

Pour the remaining cake batter on top of the cinnamon swirl mixture, spreading it out evenly.

Use a knife to swirl the cinnamon mixture into the cake batter.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the cream cheese glaze. In a large mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and mix until smooth. Add milk as needed to thin the glaze to your desired consistency.

Allow the cake to cool for 10-15 minutes before pouring the cream cheese glaze on top.

Serve the cake warm and enjoy!

This cinnamon roll cake is perfect for breakfast or dessert, and is sure to be a hit with your family and friends.