Basic cake

Basic cake

By
From
Top of the Cake Pops
Makes
20 pops
Photographer
Lucy Ridgard

Red velvet

Ingredients

Quantity Ingredient
60g unsalted butter, at room temperature
150g caster sugar
1 large egg
1 tablespoon red food colouring
1/2 teaspoon vanilla extract
150g plain flour
1 tablespoon cocoa powder
120ml buttermilk
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 1/2 tablespoon white wine vinegar
20cm cake tin, greased and lined

Method

  1. Preheat the oven to 170ºC.
  2. Cream the butter and sugar using a hand-held mixer until light and fluffy.
  3. Add the egg, red food colouring and vanilla extract. Mix well.
  4. Combine the our and cocoa and add to the mixture with the buttermilk, a third at a time. Mix until just incorporated.
  5. Add the salt, bicarbonate of soda and white wine vinegar. Mix well.
  6. Spoon the mixture into the tin and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
  7. Allow your cake to cool in the tin for about 10 minutes before turning out onto a wire rack.

Vanilla

Ingredients

Quantity Ingredient
175g unsalted butter, at room temperature
175g caster sugar
2 large eggs
1 teaspoon vanilla extract
250g self-raising flour
3 tablespoons milk
20cm cake tin, greased and lined

Method

  1. Preheat the oven to 170ºC.
  2. Cream the butter and sugar using a hand-held mixer until light and fluffy.
  3. Add the eggs one at a time, followed by the vanilla extract. Mix well.
  4. Add the milk, then the flour, a third at a time. Mix until just incorporated.
  5. Spoon the mixture into the tin and bake for 40 minutes or until a skewer inserted into the centre comes out clean.
  6. Allow your cake to cool in the tin for about 10 minutes before turning out onto a wire rack.

Chocolate

  • Follow the vanilla recipe. At step 3, mix 4 tbsp cocoa powder with 120 ml boiling water. Once cool, add to the mixture.

Mocha

  • Follow the vanilla recipe. At step 3, mix 2 tbsp cocoa powder and 2 tbsp instant coffee with 120 ml boiling water. Once cool, add to the mixture.

Almond

  • Follow the vanilla recipe but substitute the vanilla extract for almond extract.

Lemon/lime

  • Follow the vanilla recipe. Add the zest of 2 lemons or 2 limes at step 3.

Raspberry

  • Follow the vanilla recipe. Add 2 tbsp raspberry jam at step 3.
Tags:
Top of the Cake Pops
cake
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April
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