Cake and Frosting Recipes

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These are my go-to recipes for cakes and frostings. You can mix and match with a lot of them and even tweak the recipes a little to make them different.


Vanilla sponge cake by RecipeTinEats
Ingredients
  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/4 salt
  • 4 large eggs (room temperature)
  • 1 1/2 cups sugar
  • 1 1/2 cup sugar 
  • 1/2 cup unsalted butter
  • 1 cup whole milk
  • 1 Tbsp vanilla
  • 1 Tbsp vegetable oil
Directions

  • Preheat oven to 350. Grease 2 8” cake pans and line bottom with parchment paper.
  • Whisk flour, baking powder, and salt.
  • Beat eggs for 30 seconds on speed 6 of stand mixer fitted with a whisk attachment. With beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8 until tripled in volume.
  • Heat milk and butter until hot while eggs are beating. Do not let bubble or boil.
  • When the eggs are whipped gently add in flour and mix on low speed until just combined.
  • Pour hot milk, vanilla, and oil into a bowl. Add about 2 big ladles of egg batter into hot milk and whisk vigorously.
  • Slowly add milk to batter with mixture on low speed. Stop mixing as soon as it’s combined.
  • Pour batter into prepared pans, knock out bubbles, and bake for 30 minutes.
  • Let cool for 15 minutes then turn out on wire racks to finish cooling.
Any flavor cake
Ingredients 

  • 3 1/3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups unsalted butter
  • 2 cups sugar
  • 4 eggs (room temperature)
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 tsp vanilla
  • *1-3 tsp any extract (almond, coconut, maple, etc)

Directions
  • Preheat oven to 350 and line a muffin pan with cupcake liners or spray a couple 9" cake pan with baking spray.
  • Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Combine sour cream, milk, vanilla, and extract of choice in a bowl. Set aside.
  • Using an electric stand mixer fitted with the paddle attachment, beat butter and sugar until light and creamy.
  • Add eggs one at a time, mixing until fully incorporated after each addition.
  • Alternate in 5 rounds adding the dry ingredients and the wet ingredients to the butter mixture. Starting and ending with the dry and mixing until just combined.
  • Evenly distribute batter among cupcake liners or cake pans and bake for 15 minutes for cupcakes or 25-30 minutes for cake.
  • Let cool for a few minutes before removing from pan and cooling on a wire rack.



Amazing chocolate cake
Ingredients (makes 3 layer 9" cake)
  • 3 cups flour
  • 3 cups sugar
  • 1 1/2 cups cocoa powder
  • 1 Tbsp baking soda
  • 1/2 Tbsp baking powder
  • 1/2 Tbsp salt
  • 4 eggs
  • 1 1/2 cup buttermilk (or watered down greek yogurt)
  • 1 1/2 cups boiling water
  • 1/2 cup oil
  • 1 Tbsp vanilla 
Directions

  • Preheat oven to 350 and grease 3 9” cake pans or 2 9x13 pans then line with parchment paper. 
  • Mix together flour, sugar, cocoa, baking soda, baking powder, and salt. Beat eggs, buttermilk, oil, and vanilla. 
  • Add dry to wet and mix. Stir in boiling water. Pour into cake pans and knock some bubbles out. 
  • Bake for 30 mins. Let cool for 10 mins then turn out onto wire racks to finish cooling.
*Cupcakes bake for about 15 minutes. Makes about 3 dozen.


Hershey's perfect chocolate cake
Ingredients (makes 2 layer 9" cake)
  • 1 3/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 cups granulated sugar
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil
  • 2 tsp vanilla
  • 1 cup boiling water
Directions

  • Preheat oven to 350 and grease a couple 9" cake pans.
  • Sift flour, cocoa, baking powder, baking soda, sugar and salt together. 
  • Add eggs, milk, oil and vanilla and mix. 
  • Add boiling water and mix until smooth. 
  • Pour in pans and knock out any bubbles, then bake for 30-35 mins. 
  • Cool for 10 mins, then turn out onto wire racks.


Lemon cupcakes
Ingredients (1 dozen)
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup sour cream
  • 1/4 cup whole milk
  • 2 eggs (room temperature)
  • 1 Tbsp lemon zest
  • 1/2 tsp vanilla
  • 1/4 cup lemon juice
Directions
  • Preheat oven to 350 and line a muffin pan with cupcake liners or spray a 9" cake pan with baking spray.
  • Sift together flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Combine sour cream, milk, vanilla, and lemon juice in a bowl. Set aside.
  • Using an electric stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest until light and creamy.
  • Add eggs one at a time, mixing until fully incorporated after each addition.
  • Alternate in 5 rounds adding the dry ingredients and the wet ingredients to the butter mixture. Starting and ending with the dry and mixing until just combined.
  • Evenly distribute batter among cupcake liners or cake pans and bake for 15 minutes for cupcakes or 25-30 minutes for cake.
  • Let cool for a few minutes before removing from pan and cooling on a wire rack.

 


Vanilla buttercream
Ingredients 
Makes about 3 cups (enough for 1 dozen cupcakes)
  • 1 cup unsalted butter (room temperature)
  • 5-6 cups powdered sugar
  • Salt to taste
  • 1 Tbsp vanilla
  • 1-3 Tbsp cream

Directions
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter for 3-5 minutes until very light.
  • Add 1 cup powdered sugar and beat for 1 minute.
  • Add a couple more cups of sugar and mix until incorporated.
  • Add the rest of the sugar and mix until incorporated, adding cream as needed to thin it out some.
  • Add vanilla, salt, and any other flavor you're using and mix.
  • Beat on speed 6 for 1 minute, then increase to speed 8. If you notice the mixer does not get slightly faster when you increase speed setting, it means it’s too thick. Add more cream until you can see or hear the transition from speed 6 to speed 8. Buttercream should be smooth and spreadable but able to hold form.
  • If coloring, transfer to a bowl and stir in as much gel food coloring as desired.
  • Transfer to a piping bag and pipe onto cupcakes or cake.


Chocolate buttercream 
Ingredients
Makes about 3 cups (enough for 1 dozen cupcakes)
  • 1 cup unsalted butter (room temperature)
  • 4-5 cups powdered sugar
  • 1/2 cup cocoa powder
  • Salt to taste
  • 1 Tbsp vanilla
  • 1-3 Tbsp cream

Follow directions for vanilla buttercream. Add cocoa powder with first cup of powdered sugar.




Lemon buttercream
Ingredients
Makes about 3 cups (enough for 1 dozen cupcakes)
  • 1 cup unsalted butter (room temperature)
  • 5-6 cups powdered sugar
  • Salt to taste
  • Zest of 1 lemon
  • 1 tsp vanilla
  • 1-3 Tbsp fresh lemon juice

Follow directions for vanilla buttercream. Use lemon juice in place of cream and add zest with salt.



Strawberry Buttercream
Ingredients 
Makes about 3 cups (enough for 1 dozen cupcakes)
  • 1 cup butter (room temperature)
  • 6 cups powdered sugar
  • 1 oz freeze dried strawberries 
  • 1 tsp vanilla
  • Salt to taste
  • 1-3 Tbsp cream

Directions
  • Pulse freeze dried strawberries in a blender or food processor until powdery. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter for 3-5 minutes until very light.
  • Add 1 cup powdered sugar and freeze dried strawberries and beat for 1 minute.
  • Add a couple more cups of sugar and mix until incorporated.
  • Add the rest of the sugar and mix until incorporated, adding cream as needed to thin it out some.
  • Add vanilla and salt and mix.
  • Beat on speed 6 for 1 minute, then increase to speed 8. If you notice the mixer does not get slightly faster when you increase speed setting, it means it’s too thick. Add more cream until you can see or hear the transition from speed 6 to speed 8. Buttercream should be smooth and spreadable but able to hold form.
  • If coloring, transfer to a bowl and stir in as much gel food coloring as desired.
  • Transfer to a piping bag and pipe onto cupcakes or cake.
Classic cream cheese frosting
Ingredients
Makes enough for 2 dozen cupcakes
  • 1/2 cup butter (room temperature)
  • 16 oz cream cheese (room temperature)
  • 5-6 cups powdered sugar
  • 1 tsp vanilla
  • pinch of salt
Directions
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and cream cheese for 3-5 minutes until very light.
  • Add 1 cup powdered sugar and beat for 1 minute.
  • Add a couple more cups of sugar and mix until incorporated.
  • Add the rest of the sugar and mix until incorporated.
  • Add vanilla and salt and mix.
  • Beat on high speed for 1 minute.
  • Transfer to a piping bag and pipe onto cupcakes or cake.


Strawberry cream cheese frosting
Ingredients
Makes enough for 2 dozen cupcakes
  • 1/2 cup butter (room temperature)
  • 16 oz cream cheese (room temperature)
  • 1 oz freeze dried strawberries 
  • 5-6 cups powdered sugar
  • 1 tsp vanilla
  • pinch of salt
Directions
  • Pulse freeze dried strawberries in a blender or food processor until powdery. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and cream cheese for 3-5 minutes until very light.
  • Add 1 cup powdered sugar and freeze dried strawberries and beat for 1 minute.
  • Add a couple more cups of sugar and mix until incorporated.
  • Add the rest of the sugar and mix until incorporated.
  • Add vanilla and salt and mix.
  • Beat on high speed for 1 minute.
  • If coloring, transfer to a bowl and stir in as much gel food coloring as desired.
  • Transfer to a piping bag and pipe onto cupcakes or cake.



Chocolate cream cheese frosting
Ingredients
Makes enough for a 9" 2-3 layer cake
  • 1 1/2 cups butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 1 1/2 cups cocoa powder
  • 1 Tbsp vanilla
  • 6 cups powdered sugar 
  • 1/4 cup cream (as needed)
Directions
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and cream cheese for 3-5 minutes until very light.
  • Add 1 cup powdered sugar and cocoa powder and beat for 1 minute.
  • Add a couple more cups of sugar and mix until incorporated.
  • Add the rest of the sugar and mix until incorporated, adding cream as needed to thin it out some.
  • Add vanilla and salt and mix.
  • Beat on high speed for 1 minute.
  • Transfer to a piping bag and pipe onto cupcakes or cake.


Chocolate ganache
Ingredients
  • 1 1/3 cup chocolate chips
  • 1 cup heavy cream

Place chocolate chips in a bowl. Heat cream until hot. Pour cream over chocolate chips and cover for 5 minutes. Uncover and stir. Let sit for 5-15 minutes(depending on how thick you want it. More time=thicker) before pouring over dessert or dipping.


Basic glaze
Ingredients
can be used for cakes or cookies
  • 3 cups powdered sugar
  • 1-4 Tbsp cream
  • 1 tsp extract of choice

Place powdered sugar in a bowl. Add cream and extract and stir until completely incorporated and smooth.


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