Aprons

German Chocolate Cake

Nicole, Allergylicious

This German Chocolate Cake recipe is perfect for anyone with food sensitivties or allergies, as it's free of the top eight most common food allergens, gluten, and is also vegan-friendly. It utilizes gluten-free flour, coconut milk, and butter subsitute.

Tip from the baker: Nicole says, "If you do not have a nut allergy, feel free to add a sprinkle of crushed pecans on top."

Ingredients

For the cake:
1 3/4 cups 1:1 gluten-free flour
1/2 cup packed brown sugar
1/2 cup cane sugar
3/4 cup cocoa powder, sifted
1 teaspoon baking powder
2 teaspoons baking soda
Pinch of salt
1/2 cup vegan butter substitute
1/2 cup coconut milk
1/2 cup shredded coconut
1/2 cup cane sugar
1 teaspoon vanilla extract

For the coconut icing:
1/2 cup vegan butter substitute
1/2 cup coconut milk
1 1/2 cups shredded coconut
1/2 cup cane sugar
1 teaspoon vanilla extract

For the ganache topping:
1/2 cup allergen-free chocolate chips
2 tablespoons vegan butter substitute
2 tablespoons coconut milk

See complete recipe

Mini Marble Layer Cake

Alex, Bright Eyed Baker

This eye-catching purple dessert topped with fresh blackberries has a surprise inside - vanilla and chocolate marble cake! It's as beautiful on the outside as it is when you cut into it. The recipe even allows you to make either one large cake or adorable little cupcakes.

Tip from the baker: Alex says, "Choose gel icing color over liquid food coloring to make sure your frosting stays thick and has a vibrant color!"

Ingredients

For the cake:
Butter, for cake pans
8 1/2 oz all-purpose flour, plus extra for dusting pans
1 vanilla bean, split and scraped
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites, room temperature
7 oz granulated sugar
1 teaspoon vanilla extra
4 oz salted butter, melted and cooled
8 1/2 oz buttermilk

For the chocolate marble:
2 1/8 oz buttermilk
1 1/8 oz cocoa powder

For the frosting:
8 oz butter, room temperature
8 oz cream cheese, room temperature
3 oz blackberries, muddled and strained
1 teaspoon vanilla extract
16 oz confectioner's sugar
Pinch of salt
Gel icing color

For the decoration:
Extra blackberries
Fresh mint
Sparkling sugar

See complete recipe

Cakes Like Heaven's Red Velvet Cake

Aunt Bee, Aunt Bee's Recipes

Yes, you absolutely can make your own red velvet cake with cream cheese frosting! Buttermilk and cocoa make this cake deliciously rich, and an apron will keep your clothing safe from the frosting’s powdered sugar when you start to mix.

Tip from the baker: Aunt Bee says, “If you have a craving for this cake and are out of buttermilk, don't fret! Measure one scant cup of milk and stir in one tablespoon of lemon juice or white vinegar.”

Ingredients

For the cake:
2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon cocoa
1 teaspoon salt
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 tablespoon vanilla
1 teaspoon vanilla
2 oz red food coloring

For the frosting:
8 oz cream cheese, softened
1 stick butter, softened
2 teaspoons vanilla
16 oz powdered sugar

See complete recipe

Spice Cake with Cream Cheese Buttercream

Rachel, My Urban Oven

The blend of cinnamon, ginger, nutmeg, and cloves will have your whole kitchen smelling like a perfect fall day when you bake this spice cake. The decorative chopped pecans around the outside add a wonderful crunch.

Tip from the baker: Rachel says, "Add chopped pecans to the outside of your cake to make it look like it came straight from the local bakery."

Ingredients

For the cake:
2 1/2 cups flour, sifted
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup vegetable oil
1 3/4 cups packed brown sugar
1/4 cup molasses
1 cup unsweetened applesauce
4 eggs
2 teaspoons vanilla extract
1 cup grated apple (2 medium apples, peeled)

For the frosting:
1 1/2 cups butter (3 sticks), slightly softened
12 oz cream cheese, slightly softened
1 tablespoon vanilla extract
1/2 teaspoon salt
7 1/2 cups powdered sugar, sifted
Optional: 2 cups chopped pecans

See complete recipe

Single Serving Chocolate Birthday Cake

Alexandra, Don't Eat the Spatula

How adorable is this single-serve layered chocolate cake? A perfect birthday surprise for someone, this cake is even Paleo-friendly. Be sure to tie on an apron before combining all those flours and powders!

Tip from the baker: Alexandra says, "Separate your eggs while cold and then bring the whites to room temperature before using - it's much easier than trying to separate warm eggs!"

Ingredients

For the cake:
3 tablespoons cassava flour
1 tablespoon coconut flour
1 tabelspoon carob powder
1/4 teaspoon baking soda
1 tablespoon applesauce
3 tablespoons full fat coocnut milk
2 tablespoons avocado oil

For the frosting:
1/2 cup coconut milk
3 tablespoons cassava flour
1/2 cup of palm shortening (tallow or lard can also be used)
1 teaspoon maple syrup
Optional: Fruit juice or vegetable juice to color frosting

See complete recipe

Tiny Strawberry Cakes

Aubrey, Always Aubrey

A biscuit cutter will help you create perfectly round and tiny layers for your miniature strawberry cakes with cream cheese frosting, and gold glitter sprinkles on top add a fashionable touch. These little cakes will be a huge hit at any party or gathering!

Tip from the baker: Aubrey says, "Don't cut your tiny cakes out until you're ready to assemble and serve. Otherwise, you will expose your cake to dryness! This recipe makes a very moist cake, so that buys you some time."

Ingredients

For the cake:
1 package yellow cake mix
1 pack strawberry gelatin, if desired
1 cup mashed fresh strawberries
1 cup vegetable oil
1/2 cup milk
4 large eggs

For the frosting:
8 oz cream cheese, room temperature
8 tablespoons (1 stick) butter, room temperature
1/4 cup mashed fresh strawberries, well drained
4 cups confectioners sugar, sifted

See complete recipe

Marble Swirled Mint Cupcakes

Joanne, Our Unschooling Journey

Perfect for Saint Patrick’s Day thanks to its green color, or even around the holiday season with the mint flavor, these marble cupcakes are festive and easy to make. Mint extract in the frosting paired with mint chocolate candies give them a fresh, fun taste.

Tip from the baker: Joanne says, "Make sure not to over-mix the batters when combining the colors; the less mixed they are the more contrast you get between the white batter and the green."

Ingredients

1 package white cake mix
Green food coloring
1 container buttercream frosting
2 teaspoons mint extract
Mint chocolate candies for garnish

See complete recipe

Ombre Painted Cake

Julia, Bunny Baubles

This show-stopper of a cake looks a lot harder to make than it actually is! Just be sure to wear an apron before getting started to protect your clothing from the pink and yellow food coloring. Everyone will be impressed with your cake artistry when you bring out this dessert.

Tip from the baker: Julia says, "Make sure to coat the cake with a crumb coat first, refrigerate, and then start the ombre frosting decoration; - this helps with stability and makes it simpler to decorate! Also, if you want to make the cakes and frosting ahead of time, you can freeze the cakes in the freezer and save the frosting in a sealed container in the refrigerator. Once you are ready to assemble and decorate, the cakes will be ready to go immediately and the frosting will just need to be re-whipped in the mixer to get back to a spreadable texture!"

Ingredients

For the cake and frosting:
3-4 cooled layers of 6" cakes or 2 cooled layers of 9" cakes
2 sticks butter
3-4 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
Pink and yellow food coloring

Tools:
Plastic bag or piping bag
Mixer and whisk attachment
4 small bowls
Turntable
Icing spatula
Piece of cardboard in the size of your cake

See complete recipe