Black forest cake
Ingredients
Yields 12 servings
2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
4 ounce butter
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ Cup confectioners' sugar
Directions
● Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch,
round, cake pans; cover bottoms with waxed paper.
● In a large bowl, cream butter and 2 cups of sugar together. combine flour, cocoa,
baking powder, baking soda, and salt. Add eggs, milk and 1 tablespoon vanilla;
beat until well blended. Pour batter into prepared pans.
● Bake for 35 minutes, or until a wooden toothpick inserted in centers comes out
clean. Cool layers in pans on wire racks for 10 minutes. Loosen edges, and
remove racks to cool completely.
● Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup
sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened,
stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
● Combine whipping cream and confectioner's sugar in a chilled medium bowl.
Beat with an electric mixer at high speed until stiff peaks form.
● With long serrated knife, split each cake layer horizontally in half. Tear one split
layer into crumbs; set aside. Reserve 1 1/2 cups frosting for decorating cake; set
aside. Gently brush loose crumbs off top and side of each cake layer with pastry
brush or hands.
● To assemble, place one cake layer on a cake plate. Spread with 1 cup frosting; top
with 3/4 cup cherry topping. Top with a second cake layer; repeat layers of
frosting and cherry topping. Top with a third cake layer. Frost side of cake. Pat
reserved crumbs onto frosting on the side of the cake. Spoon reserved frosting
into pastry bag fitted with star decorator tip. Pipe around the top and bottom edges
of the cake. Spoon remaining cherry topping onto top of cake.
Sponge cake
Ingredients
● 1 Cup Butter, Salted
● 2 Cups Granulated Sugar
● 4 Units Eggs
● 3 Cups All-Purpose Flour
● 3 Teaspoons Baking Powder
● 1/2 Teaspoon Salt
● 2 Teaspoons Vanilla Extract
● 1 cup full Cream Evaporated Milk
Instructions
1. In an electric mixer whisk egg and sugar until light and fluffy.
2. Add butter. Beating well in between additions.
3. Sift flour, baking powder and salt into a medium bowl.
4. Add vanilla to milk ,butter and set aside.
5. Add flour mixture and milk mixture to creamed butter alternating the additions starting
and ending with the flour mixture. Beat until ingredients are combined thoroughly.
6. Pour into a greased and floured 9“cake pan.
7. Bake in a preheated oven at 375 °F for 25 – 30 minutes or until a wooden pick comes out
clean when inserted.
8. Leave to cool on a wire rack for 10 minutes.
9. Turn cake out of pan and leave to cool completely on wire rack
Frosting
½ cup unsalted butter, softened
1 ½ teaspoons vanilla extract
2 cups confectioners' sugar, sifted
2 tablespoons milk
3 drops food coloring, or as needed
Directions
Step 1
Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a
wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully
incorporated. Beat in vanilla extract.
Step 2
Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for
thirty seconds until smooth or until desired color is reached.
BANANA BREAD
● 3 medium bananas
● 3/4 cup sugar
● 1/4 cup oil
● 1 egg
● 1 1/2 cups all-purpose flour
● 1 1/2 teaspoons baking powder
● 1/4 teaspoon baking soda
● 1 tablespoon cinnamon
● 1 teaspoon vanilla
Directions
1. Preheat your oven to 350.
2. Mash your bananas so they are nice and soft. Place them in the mixer and they mash while
putting the rest of the ingredients together.
3. Melt butter. Add the egg, sugar and melted butter to your bananas.
4. Add the dry ingredients to your banana mixture and stir just until moistened.
5. Spray the bottom and sides of a bread pan with cooking spray.
6. Cook for 50-55 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool in pan for 10 minutes. Remove from pan and cool on wire rack
BLACK FOREST CAKE
SPONGE CAKE
BANANA BREAD
