While having to stay home why not take this time and have some fun in the kitchen? This week The Columbian-Progress collected some great cake recipes from our readers that can be made at home during this time of social distancing.
Each week new recipes will be featured to allow everyone a chance to share and to make at home to enjoy with the family.
Next week we would love to share your favorite candy and treat recipes. You can email them to samundson@columbianprogress.com.
1. Debbie Brumfield’s Blueberry Cake Recipe
Ingredients:
1 Box of Duncan Hines Butter Cake Mix
1 8 ounce pack of cream cheese
3 extra large eggs
1/3 cup oil
2 cups blueberries
Directions:
Mix first four ingredients together. Mix well. Roll blueberries in a little cake flour or regular flour and then stir them in using a spoon/spatula. Pour mixture into a Bundt cake pan that has been sprayed with PAM and cook for 1 hour at 325 degrees.
Icing:
2 cups confectioner’s sugar
Juice from a lemon or ½ cup of lemon juice
Mix together until thickness is consistent enough to pour onto top of cake.
2. Tasha Averett submitted a Chocolate Buttermilk Cake Recipe
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup (1 stick) unsalted butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
Frosting:
1/2 cup (1 stick) unsalted butter
1/3 cup unsweetened cocoa powder
1 tablespoon buttermilk
1 teaspoon vanilla extract
2 cups confectioners sugar, sifted
3 tablespoons milk (as needed)
Directions:
Preheat the oven to 350°F. Grease an 11x13 inch baking dish.
For the cake, in a large bowl, combine the flour, granulated sugar, cocoa powder, and salt.
In a small bowl, stir the baking soda into the buttermilk until dissolved. Let it sit undisturbed until it has grown to 1 cup, about 2 minutes.
In a small saucepan set over medium-high heat, bring one cup of water, the oil, and butter to a boil. Pour the mixture into the flour mixture, and stir until creamy. Add the buttermilk mixture, and then add the eggs and vanilla. Stir well. Pour the batter into the prepared pan.
Bake until a wooden toothpick inserted into the center of the cake comes out clean, 20 to 30 minutes. Let cool for 5 minutes, but frost while still warm.
For the frosting, in a medium saucepan set over medium heat, melt the butter. Add the cocoa powder, stir well, and remove the pan from the heat. Add the buttermilk, vanilla, and the confectioners sugar. If the frosting is too thick, add milk a little at a time until the frosting is creamy.
While the cake and frosting are both still warm, frost the top of the cake.
Serves 8 to 10
From The B.T.C. old fashioned grocery cookbook
3. Chocolate Chip Pound Cake by Kristin Bond Rushing
Ingredients:
1 Box yellow cake mix
1 Box chocolate pudding
4 eggs
1/2 cup water
1/2 cup oil
1 cup sour cream
6 oz. Chocolate chips
Directions:
Mix all ingredients together with a mixer. Bake at 350° for 45 - 50 minutes.
4. Haley Verdin Coconut Cake
Ingredients:
2 cups sugar
¾ cup butter or shortening
3 eggs
1 ¼ cup milk
2 cups of cake flour
Directions:
Cream sugar and butter (or shortening). Add eggs and beat, add milk and flour and beat well. Bake at 350 degrees until done or about 30 minutes. Put the following filling between the layers.
Filling:
1 cup of sugar
5 level tablespoons cornstarch
3 cups of milk
1 teaspoon of vanilla
½ cup coconut.
Directions:
Mix sugar and cornstarch, gradually adding milk. Cook until thickened over medium heat. Add vanilla and fold in coconut. Ice layers of the cake.
From the kitchen of Eva Collins
5. Yvette Cutrer has a Coffee Cake Recipe
Ingredients:
2 cups flour
1 ½ cups sugar
1 medium sized can of fruit cocktail
2 eggs
2 teaspoons of baking soda
Directions:
Mix together and pour into a greased pan. Sprinkle with ¼ cup of brown sugar. Cook about half hour at 350 degrees.
Sauce:
Pour over cake while it’s still hot.
½ block of butter or margarine
¾ cup of sugar
½ cup of Pet milk
½ teaspoon of vanilla
Cook for 3 minutes
6. Cream Cheese Pound Cake by Rachel Turnage
Ingredients:
3 sticks real butter
1 8 ounce packet of cream cheese
3 cups sugar
6 eggs
3 cups cake flour
1 teaspoon vanilla
2 tablespoon lemon
Directions:
Sift flour 3 times, cream butter and cream cheese, add sugar gradually. Cream until mixed well, add eggs one at a time and add flour (1 egg, 1 part flour) add vanilla. Put in cold oven. Cook at 350 degrees or 325 degrees for about 1 hour 15 minutes to 1 hour 30 minutes until done.
7. Hawaiian Sunset Cake in honor of Ms. Jim Morris. Submitted by Beverly Davis
Ingredients:
4 eggs
½ cup oil
1 ½ cup milk
1 box orange supreme cake mix
3 ounce box instant vanilla pudding mix
3 ounce box orange gelatin mix
Directions:
Mix all together. Beat 3 minutes at medium speed. Pour into three 9 inch greased and floured cake pans. Bake 30 minutes at 350 degrees. Cool on wire rack.
Filling:
15 ounce crushed pineapple, well drained
6 ounce frozen coconut
8 ounce sour cream
2 cups sugar.
Directions:
Remove as much liquid as possible from pineapple. Mix all ingredients. Reserve 1 cup of mixture for topping recipe. Spread filling between layers and on top of cake.
Topping:
1 cup filling
4 ounces of whipped cream
Directions:
Mix together and spread on the sides and top of cake. Keep refrigerated.
8. Wendy Bracey provided this Orange Cake Recipe
I double this recipe so I will have a four-layer orange cake.
Ingredients:
1 box orange cake mix. I used Duncan Hines Orange Supreme Cake Mix.
1 (3.4 oz.) box vanilla instant pudding mix, just the dry powder.
1 cup vegetable oil.
1/2 cup whole or 2% milk.
1 cup sour cream.
3 large eggs.
1 cup (2 sticks) unsalted butter. Make sure the butter is softened to room temperature.
4 cups powdered sugar.
Just a 1/4 teaspoon of salt.
1 teaspoon vanilla extract.
2 tablespoons heavy whipping cream or milk.
3 tablespoons sweet orange marmalade jelly.
Icing - 2lb bag of powdered sugar, bottle of orange flavoring, orange food coloring
9. Haley Verdin Red Velvet Cake
Frosting ingredients:
2 cups milk
Dash of salt
2 sticks of butter
2 teaspoon of vanilla
½ cup of flour
1 cup Crisco
2 cups sugar
1 teaspoon of almond extract
Frosting directions:
In a small saucepan cook milk, flour and salt over low to a pudding stage. Put in bowl to cool.
Cream Crisco, butter, sugar and vanilla extract then add pudding mixture (after it has cooled), and beat until smooth. Add almond extract and put in refrigerator.
Cake ingredients:
¾ Crisco
3 eggs
¾ teaspoon of salt
1 ½ cups buttermilk
1 ¼ teaspoons of almond extract
1 ½ teaspoons of vanilla extract
2 ¼ cups of sugar
3 cups plain flour
1 ½ teaspoons of cocoa
3 ounces red food coloring
1 ½ teaspoons of vinegar
1 ½ teaspoons of baking soda
(Pre-dissolve baking soda in the vinegar)
Directions:
Preheat oven to 350 degrees. Cream Crisco, sugar and eggs. Using a separate bowl sift 3 times flour, salt and cocoa. Add sifted ingredients alternating with buttermilk to creamed mixture. Add vanilla extract, almond extract and food coloring and mix well. Fold in baking soda mixture. Bake at 350 degrees for 25 minutes.
10. Nana’s Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting, By Susan Suthard
Ingredients:
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla
Directions:
Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
Whipped cream cheese
frosting ingredients:
1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.
