Best cake recipes please, I'm bored of my go-tos

[swissmilk]

It's my turn to make a cake for my book group, I want to wow them, anyone got any hit cake ideas?
(There's only 7 of us and we usually sit round my kitchen table, so any cakes that need eating with a fork absolutely encouraged.)

[sleepismysuperpower1]

rhubarb and custard cake is lovely, as is sweet potato cake (which sounds odd but is well worth a try!)

[milliefiori]

Fresh berry vanilla cream sponge? Basically, it's the cake batter recipe for Victoria sponge but with an extra spoonful of vanilla essence, and a few drops of essence in whipped cream sandwiched in the centre with raspberries or strawberries, then more cream on top with whole berries covering the cream. Looks magnificent but easy to make.

[summerbumz]

Try adding salted caramel essence (you can get it at tesco, waitrose and morrisons do one) instead of vanilla essence to your usual vanilla sponge recipe. I've baked this into a loaf cake, topped with salted caramel or vanilla buttercream, caramel sauce and crushed and whole lotus biscuits - the smell is soooo good!

[BendydickCuminsnatch]

Blueberry sour cream cake 🤤

[FrenchBoule]

Any particular flavour you’re after? Any dislikes?

Would you consider cake that has to be made in stages (pastry, cream, pastry)?

[swissmilk]

French no particular likes or dislikes, apart from no alcohol because there's someone who can't consume alcohol coming.
I myself pretty much love anything!
I want something a bit unusual, but also that I can source the ingredients in a supermarket, because I don't have any time to got to specialist shops.

[Blondie1984]

I'm currently loving Far Breton as well as this Raspberry & Lemon cake - with British raspberries of course!!

[Blondie1984]

bakerbynature.com/lemon-raspberry-cake/

[pasmayalabeille]

A sponge cake with 1/4 of the butter subbed for hazelnut oil?

A sponge cake with a couple of teabags of chai tea added to the batter and shards of caramel on top?

A lemon sponge cake with some fresh thyme added into the batter and a lot of lemon zest in a mascarpone filling?

A chocolate sponge with tinned pears added and a ganache filling?

[FrenchBoule]

Will post some recipes tomorrow

[pasmayalabeille]

A lemon drizzle with a basil syrup or with kefir lime zest?

A dark chocolate sponge with a passionfruit and whipped cream middle?

A sponge with little cubes of apple with cinnamon and nutmeg and a whipped cream filling made with bay leaf infused cream?

[viques]

Ok, this is my current favourite. Burn the recipe after reading, we don't want every one making it.....


Coconut and blueberry cake.

175g unsalted butter
175 g caster
175g SR flour
1.5 tsp baking powder
3eggs
50g desiccated coconut
2 tablespoons of coconut cream (I buy it in the very little tins)

For the frosting

280g icing sugar
100g butter
3 tbs coconut cream
Extra desiccated coconut if you like it

Small punnet of blueberries

2x 8 inch loose bottom cake tins, prepared. Oven 180


Empty tin of coconut cream into a small bowl and mix well as it sometimes separates out a bit into solid/liquid

Cake:
Cream butter and sugar until very very light fluffy and pale.

Beat eggs together and slowly add to batter.

Sift flour and baking powder and fold in.

Stir in coconut cream and desiccated coconut

Divide between tins bake for about 25 minutes.

Frosting

Cream icing sugar and butter, when light and fluffy beat in coconut cream and extra coconut if you like it.

When the cakes are cool sandwich together generously with frosting, adding a layer of blueberries before you put the top cake on.

Use up extra frosting on the top of the cake. I usually put a few more blueberries on the top as well.

I actually put in more desiccated coconut than the recipe says because I like it, and I put a bit more coconut cream in the frosting too, but I am giving the recipe as I got it.

[OhioOhioOhio]

That potato cake looks, awesome

[Tartyflette]

www.puremaple.co.uk/2018/10/14/courgette-and-pecan-cake-with-maple-icing/
This is divine.

[MyCatDrinksFlatWhites]

If forks are acceptable, I recommend an apple Sharlotka from here:

smittenkitchen.com/2012/01/apple-sharlotka/

It contains no butter but works very well with a scoop of ice cream/drizzle of cream. Generally a great website for cake recipes!

[Peanutbuttericecream]

Chocolate cheesecake. I love it ❤️

[clucky3]

That apple cake sounds amazing, definitely trying that.

Nigella's chocolate pear pudding is gorgeous with the sauce in the recipe. It's another you need a fork for though

www.nigella.com/recipes/chocolate-pear-pudding

[FrenchBoule]

You’ve asked, it’s a bit of faff but cake is delicious.

You need either one large tray (the one that comes with the oven)or divide the pastry and meringue mixture/almond flakes into 2 and bake separately as it has 2 layers. Recipe call for a rectangular cake tin roughly 25*35 cm

PASTRY

500g plain flour
1tsp baking powder
Pinch of salt
1/2 cup icing sugar ( cup is a volume measurement of 250 ml so you need 125 ml of icing sugar)
200g cold butter
6 egg yolks
2tbsp creme fraiche

Sift the flour,mix with all dry ingredients, add cubed cold butter and pulse until mixture resembles crumble. Add yolks and creme fraiche, quickly combine and chill in the fridge for approx an hour.

MERINGUE

6 egg whites
Pinch of salt
1 and 1/2 cup of caster sugar
1 tsp cornflour

Whisk whites with pinch of salt until stiff, gradually add spoonfulls of sugar still whisking.gently fold in cornflour at the end.

Remember to make meringue separately if you don’t have large tray ( 3 egg whites, 0.75 cup of sugar, smidge of salt and cornflour)

1 jar of blackcurrant jam( 400-500g)
120g flaked almonds.

Line the tray/tin with baking paper(just the bottom), roll out the pastry, spread the jam then cover with meringue mixture. Sprinkle with almond flakes and bake for approx 40 mins @ 160 degrees until almond flakes are golden.
(If the almond flakes brown too quickly lower the temperature a bit). Cool down and cut in half if you used big tray

CREME PATTISERIE

500ml milk
3tbsp plain flour
2tbsp cornflour or custard powder
2 yolks
3tbsp sugar
200g butter @ room temperature
A few drops of almond essence or 2tbsp Amaretto

Boil half a milk(250ml) with sugar.Combine the remaining milk with yolks and both flours, pour into boiling milk and whisk until starts boiling and thickens up(this is to prevent lumps)
Cover up the custard mixture with cling film so it touches the surface and cool down.

Cream the butter and add the custard mixture gradually (I add it in 3 parts)still whisking.Add amaretto/almond essence.

Lay out one part of baked pastry/meringue, spread with creme and cover with reaming slob of baked pastry/meringue. Chill in the fridge for at least 3 hours, after that pastry/meringue softens and is easier to cut. Enjoy

[roseenglishrose]

This is amazing - Morning Coffee Cake:-

[Shannith]

Placemarking (sorry)

[swissmilk]

You guys are amazing! I can't decide!

[Disfordarkchocolate]

This is my favourite and very adaptable. You can swap the fruit for chocolate chunks and use soya custard. It keeps really well and is very hard to mess up.

www.olivemagazine.com/recipes/baking-and-desserts/raspberry-custard-cake/

[Disfordarkchocolate]

And this is delicious, planning to make on Monday (unless I try the Nigella pear recipe).

www.bbcgoodfood.com/recipes/694633/double-chocolate-loaf-cake

[TroysMammy]

I'm waiting for a patient to bring in a parsnip and ginger cake next week.

I've made Hairy Bikers cardamom and coffee cake, there is no coffee in it though.

[Bloodybridget]

I've made this one a couple of times, it's especially good with a dollop of Greek yogurt. You have to be quite sure the base is cooked through, which is slightly tricky because of the fruity top, but it's worth the effort!

Blueberry and raspberry crunch cake

200g polenta, plus two teaspoons
500g self-raising flour, sifted
315g golden caster sugar
Grated zest 2 unwaxed lemons
315g cold unsalted butter, diced
2 large eggs, lightly beaten
2 tablespoons lemon juice
150g blueberries
150g raspberries
25g demerara sugar
Salt

Needs a 20cm springform cake tin, lightly buttered.

Preheat oven to 180c, or 170c for fan oven
Place polenta, flour and caster sugar along with a pinch of salt in a food processor and process for a few seconds. Add lemon zest and butter and process again until the mixture resembles breadcrumbs. OR if you don't have a food processor (I don't) rub the butter into the flour, polenta and salt, then stir in the sugar and lemon zest.
Add the eggs and lemon juice, then process using the pulse button, or mix together with a spoon, briefly until just combined. Tip about two-thirds of the mixture into the tin, pressing down all over. Sprinkle the 2 teaspoons of polenta over the base, then scatter the fruit over it. Sprinkle the demerara sugar over the fruit, then crumble the remaining cake mixture over to cover.
Press down very lightly and bake for at least an hour. Cool on a wire rack before removing from the tin.