Best 11 All In 1 Cake Recipes

ALL-IN-ONE CHOCOLATE CAKE

Steps:

• For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.
• Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.
• For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat, and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.
• Cut four strips of waxed or parchment paper, and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.
• Spoon about a third of the frosting onto center of cake, and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting, and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container, and set aside in a cool place until serving.

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)

Steps:

• Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
• Finely grate the zest of two lemons.
• Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
• Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
• Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
• Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
• Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

EASY APPLE CAKE TRAY BAKE

Steps:

• Preheat the oven to 190°C / 375°F
• Grease an 8 x 8 inch baking dish with a little butter
• Arrange the apples in a layer in the baking dish
• Sprinkle with the sultanas and cinnamon sugar
• Sift 1 cup flour into a mixing bowl and then add 1 cup sugar, 1 egg and 25ml oil
• Add 1 cup milk
• Whisk or mix with a spatula to remove combine all the ingredients and remove any lumps.
• Pour the batter over the apples
• Place the cake in the oven and bake for 40 minutes
• Remove from the oven and allow to cool covered with a lid or a sheet of tinfoil

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

ALL-IN-ONE CAKE & FROSTING

Steps:

• 1. Preheat oven to 350*. Grease and flour a Bundt pan.
• 2. Frosting:::In a bowl, beat cream cheese, butter & vanilla; mix well. Add sugar alternately with milk; mix well. Remove 2 1/2 cups of mix, place into a plastic sealable bag; set aside.
• 3. Cake:::With mixer at slow speed, add eggs to remaining frosting; beat until blended. In seperate bowl, combine flour, baking powder, and salt. Add flour mixture to frosting mix alternately with water; mix well.
• 4. Pour into pan and bake 65-75 mins. or until toothpick inserted in center comes out clean. Cool 30 min. While cake is still warm, use a knife to loosen the cake edges from pan. Cool completely before removing from pan. Top with frosting.
• 5. Tip;; OVENS may vary..My cake baked in 65 mins. The picture of the cake in the magazine, the frosting was drizzled to run down the sides. I had enough frosting to frost the whole cake

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

ALL IN ONE PAN CAKE (AKA WACKY CAKE)

Steps:

• In an 8x8 inch square baking pan combine the flour, cocoa, sugar, salt and baking soda. Mix until it is completely light brown.
• When it is mixed, make 4 dents in the mixture with a spoon, 2 large dents and 2 small dents.
• Pour the water into one of the large dents.
• Pour the oil into the other large dent.
• Pour vanilla into one of the small dents.
• Pour vinegar into the other small dent.
• Stir until well moistened.
• When batter is well mixed, smooth it out and spread into place with a spatula.
• Bake at 325 degrees for 30 minutes.
• Cool the cake in the pan for 30 minutes before cutting it into squares.

ALL-IN-ONE HOLIDAY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.
• Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
• Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla.
• On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
• Add flour mixture; beat just until blended.
• With a rubber spatula, stir in cranberries and pecans.
• Scrape into prepared pan; smooth top.
• Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
• Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).
• Icing: Stir confectioners' sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.
• Put cake on wax paper; drizzle with icing from tip of spoon.
• Sprinkle with pecans; let icing set.

ONE PAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir flour, 1 1/2 cups sugar, cocoa powder, baking soda, and salt together in a 8x12-inch baking pan. Make 3 wells in the mixture. Pour oil, vinegar, and vanilla extract each into their own well. Pour water into the pan. Stir batter with a fork until well combined.
• Combine 1/3 cup sugar and cinnamon in a bowl. Sprinkle 3/4 of the mixture over the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Sprinkle the remaining cinnamon sugar over the hot cake. Let cool before slicing, at least 15 minutes.

COFFEE CAKE

Steps:

• Preheat the oven to 160ºC/140ºFan/Gas 3/320ºF Line two 8 inch (20cm) baking tins with lightly greased baking paper.
• Add the butter, golden caster sugar, eggs, self-raising flour, baking powder and dissolved coffee into a large mixing bowl. Beat all the ingredients together until well mixed.
• Divide the cake batter between the two prepared baking tins. This will be approx. 420g of batter into each tin. Bake in the centre of the preheated oven for 28 minutes or until a skewer inserted into the centre of the cakes comes out clean. Properly baked cakes will shrink away from the sides of the tin slightly and feel springy when touched with your finger. Remove from the oven and leave in the tins while you make the coffee sugar syrup.
• To make the coffee sugar syrup add the demerara sugar, instant coffee and boiling water to a jug and whisk vigorously until the coffee and sugar have dissolved. Leaving the sponges in their tins, prick them all over with a fork then brush the coffee sugar syrup on top. Set aside while you make the coffee buttercream.
• To make the coffee buttercream add the butter, milk, dissolved coffee and icing sugar to a large bowl and beat for several minutes until smooth. You can use a handheld electric whisk for this or a stand mixer fitted with the whisk attachment. When the cakes are completely cool, turn them out of their tins, place one cake on a cake stand or plate and spread it with half of the buttercream. Place the other cake on top and spread over the remaining buttercream.
• To make the walnut praline add the water and golden caster sugar to a small saucepan set over a very low heat. Let the mixture come to the boil for a minute or two, swirl the pan to keep the sugar from catching on the bottom but don't stir it. Take it off the heat, add the walnuts and stir them through the hot sugar mixture. Pour the nuts onto a piece of baking paper and leave to cool. When they are cool enough to handle transfer them one by one and use them to decorate around the edge of the cake.