Cupid’s Pick A Luscious Red Velvet Cake Recipe

Cake recipes come in many forms, sizes, shapes, textures and colors. One of the classics is the Red Velvet Cake Recipe. This particular one is made from scratch because it doesn’t have any specialty ingredients, just the regular ones found in regular pantries. The first time I made this red velvet cake recipes from scratch, I was about 11 or 12 years old and I didn’t know then that this was called red velvet cake. My mother had a set of tiny bottles of food coloring (red, blue, green and yellow) and I was planning to use all four on separate cakes. It so happened that I chose the color red first. Subsequently, I also tried the remaining three food dyes and they didn’t quite take as nicely as the first red one. Although the creamy, velvety texture of the cake persists, red does enhance the palatability of the cake.

The traditional frosting or icing is white to better magnify the redness of the cake. Of course, baking is such a creative art that you can substitute many other icings or frosting as your heart may desire. For Valentine’s Day, this cake is most splendid, especially topped with syrupy cherries or strawberries.


– 3 tablespoons red food coloring
– 1/4 cup cocoa
– 1/2 cup palm oil
– 1-1/2 cups sugar
– 2 eggs
– 1 cup whole cow’s milk
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 teaspoon vanilla
– 1 teaspoon baking powder


– Prepare a round baking pan by greasing it lightly and sprinkling lightly with flour.
– Pre-heat oven to 350 degrees Fahrenheit.
– Combine the food coloring and cocoa; set aside.
– Cream the oil and the sugar in a mixing bowl.
– Add the eggs and cocoa and beat until fluffy.
– Add the milk, flour, salt, baking powder and vanilla.
– Mix well with a hand mixer on medium speed.
– Pour into the baking pan.
– Bake for about 30 minutes or until the cake is done.

The Red Velvet Cake Icing


– 3 tablespoons flour
– 1 cup milk
– 1 stick butter (softened)
– 3 tablespoons palm oil
– 1 cup confectioner’s sugar
– 1 teaspoon cherry or strawberry flavor extract


– Cook flour and milk until thickened.
– Set aside to cool.
– Cream butter and oil until fluffy.
– Add sugar and beat again.
– Add either cherry flavor or strawberry extract and beat well.
– Add the cooled flour mixture.
– Continue to beat into a creamy consistency.
– Spread evenly on the cooled cake.

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Simple Pecan and Banana Cake Recipe with Cake Mix and Pecan Frosting

Cakes mixes can be easily prepared at home and stored in your pantry for months. Any time you feel like having a banana cake recipe, you can use the cake mixes to make delicious cakes as well as puddings. Here is an interesting banana cake recipe with cake mix that is delicious and moist and we guarantee that you will earn lots of praise for your baking skills.

What you will need:
– Yellow cake mix – 1 packet (4 cups)
– Large eggs – 4
– Ripe bananas – 3
– Vegetable oil – 3/4 cup
– Granulated sugar – 1/2 cup
– Milk – 1/4 cup
– Vanilla extract – 1 teaspoon
– Chopped pecans – 1 cup

– Grease and flour a 10-inch Bundt cake pan using a little butter and all-purpose flour.
– Preheat the oven to 325F.
– Peel and mash the bananas using a fork.
– In a large bowl, mix the cake mix, eggs, mashed bananas, sugar, milk and vanilla extract.
– Use an electric mixer to blend all the ingredients together to a smooth batter.
– Stir in the chopped pecans.
– Pour in the greased Bundt cake pan and smooth out the top.
– Bake in the preheated oven for about 50-60 minutes until a skewer inserted inside comes out clean.
– Let the cake cool in the pan for 20 minutes before inverting on a wire rack to cool.
– Your cake is ready to serve and eat.

To make the cake mix at your home you will need:
– All-purpose flour – 4 cups
– Granulated sugar – 3 cups
– Baking powder – 2 tablespoons
– Non-fat dry milk – 1 cup

– Mix all the ingredients in a dry and clean mixing bowl.
– Store the cake mix in an airtight container.
– You can store this mix for months in the pantry.

For icing the cake you will need:
– Chopped pecans – 1 cup
– Butter – 1/4 cup (I use a little salted butter because I like the sweet and salty combination)
– Ready-made cream cheese frosting – 2 1/2 cups

– Melt the butter in a skillet and lightly fry the chopped pecans in the butter.
– Remove from the heat and add to the ready-made cream cheese frosting.

To assemble the cake:
– Cover the cake with frosting from all sides.

Points to keep in mind:
– Always use the ingredients at room temperature. Thaw the cake mix (if stored in the fridge) to room temperature before using.
– You can store the cake in the freezer for about 2 weeks, but thaw before using.
– If you are going to use the cake immediately, then let it cool in the fridge for about 20 minutes before icing to prevent the crumbs from falling off.

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The Mighty Carrot: A Healthy Carrot Cake Recipe for You

Carrots are by far the most versatile vegetable among the edible root crops. Although the most common is the orange variety, it does come in other colors such as purple, red, white and yellow. This vegetable is the basis of a lot of cake recipes because it is easy to cook, bake and digest. Not only that, the nutritional value of carrots is very high. What is even more amazing is, unlike other vegetables where they are more nutritious when eaten raw or half-cooked, the beta carotene in carrot is less when digested raw but enhanced when cooked or baked! Carrots can be used in cakes, puddings, jams, juices, soups, stir fried viands, stews and a whole lot more, including the following healthy carrot cake recipe. The distinguishing element in this carrot cake recipe is the zests of both orange and lemon. Very few vegetables, or any other food for that matter, agree with citrus mix factors, much less the lemon. Although we will only use the rind of the lemon, we will incorporate both the rind and the juice of the orange in this mixture. That plus the crunchy nutty ingredients will surely tickle your palate.


– 3/4 cup whole wheat flour
– 3/4 cup cake flour
– 1/2 cup packed brown sugar
– 1 tablespoon ground cinnamon
– 1 tablespoon carob powder (optional)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 tablespoons molasses
– 1/4 cup vegetable oil
– 2 eggs
– 1 orange, juiced and zested to about a tablespoon’s worth
– 1 1/2 teaspoons grated lemon zest
– 1/2 cup raisins
– 5 dried figs, chopped
– 2 tablespoons sesame seeds
– 2 cups grated carrots
– 1/4 cup chopped cashew nuts


– Preheat the oven to 350 degrees F (175 degrees C).
– Grease a 9-inch Bundt pan.
– In a large bowl, stir together the whole wheat flour, cake flour, brown sugar, cinnamon, carob, baking powder, baking soda and salt.
– Make a well in the center and pour in the molasses, oil, eggs and orange juice.
– Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed.
– Pour into the prepared pan.
– Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
– Cool for 30 minutes before removing from the pan.

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Healthy Carrot Cake Recipe for a Sunshiny Day

Here is my version of a very healthy carrot cake recipe that I saw on the internet recently. I tried to make it but found it was full of very disturbing ingredients, such as lard and chestnuts, if you can believe it! I took it upon myself to modify and test this recipe. I took out some ingredients which I felt were redundant and thoroughly removed from the essence of a good old homemade carrot cake recipe and substituted these with ingredients that are readily found in normal household pantries and cupboards (read – my own). I also adjusted the amounts per item as I strongly felt that the individual quantity prescribed was outrageously excessive. Plus, I exercised a modicum of change in the preparation of this healthy treat to better enhance the taste and lingering goodness of such a cake. The result was an ambrosial, sweet orange concoction which I would like to share with you.


– 3/4 cup canola oil
– 1 1/2 cups sugar
– 3 eggs
– 1 cup carrots, grated
– 1/3 cup cashew nuts
– 1/2 cup canned crushed pineapple, drained
– 1/2 cup coconut flakes, sweetened
– 1/3 cup raisins
– 1/2 teaspoon ginger powder
– 2 cups cake flour
– 2 teaspoons baking powder
– 1 tablespoon cinnamon
– 1 teaspoon salt


– Pre-heat your oven to 350°F.
– Spray with non-stick oil one 9-inch cake pan.
– Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, coconut, raisins and ginger powder.
– In another bowl, sift together the flour, baking powder, cinnamon and salt.
– Add the carrot mixture and blend.
– Pour the batter into the cake pan and bake for 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.
– Remove from the oven and cool for about 10 minutes.
– Remove the cake from the pan and cool completely.
– Top the carrot cake with a layer of cream cheese frosting.

Cream Cheese Frosting


– 6 ounces soft cream cheese
– 2 tablespoons or half a stick of butter
– 2 tablespoons canola oil
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup chopped cashew nuts

Directions for the frosting:

– Beat together the cream cheese, butter and canola oil until the mixture is smooth and light.
– Add the powdered sugar and the vanilla and mix until smooth and all the sugar is dissolved and everything is incorporated.
– Spread evenly and sprinkle the cashew nuts on top.

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Of Innocence and Youth: Chocolate Cake Recipe

Who loves cake? Or should I ask who doesn’t? Kids and adults alike enjoy a good chocolate cake recipe. It evokes fairy dust and birthday parties, tinsel and daydreams from the good old days. In spite of all the newer and more adventurous varieties abundant in cuisine nowadays, nothing beats an old-fashioned, homemade chocolate cake recipes. The exotic combination of dark tasting sweetness never ceases to be a novelty. Even if you were right next to a bake shop, I’m pretty certain you would never get tired of it. From the first time I savored the luscious goodness until I learned how to bake it myself, it has always evoked good memories of childhood and fun. Have some now.


– 3 cups cake flour
– 1/2 cup cocoa
– 1 1/2 cups sugar
– 2 tsp. baking powder
– 2 tsp. baking soda
– 1/2 cup corn oil
– 1/2 cup butter
– 3 large eggs
– 1/2 cup milk
– 1/2 cup all purpose cream
– 2 tsp. vanilla extract
– 1 tsp. chocolate flavor extract
– 1 tbsp. corn syrup


– Heat oven to 350°F. Lightly coat two 8-inch cake pans with softened butter. Lightly sprinkle with flour to prevent crust from burning.
– In one large mixing bowl, mix together all the dry ingredients.
– In another mixing bowl, mix together all the remaining ingredients.
– Gradually add the dry ingredients to the liquid mix until the batter is thoroughly mixed.
– Pour into the pans.
– Bake the cake for about 30 to 35 minutes or until a toothpick comes out clean when inserted into the cakes.
– Cool on wire racks for 20 minutes. Remove cakes from pans when completely cool.
– Make the filling by whisking 1 pack of store bought frosting, half a cup of sour cream and vanilla together in a large bowl.
– Assemble the cake by placing one cake layer on a cake tray then spreading about 2/5 of the thick filling and placing the second cake layer as in a sandwich.
– Spread the remaining filling (which will now serve as your icing) over the top of the cake.
– Smooth out the edges with a rubber spatula.
– Spread the remaining filling around the sides, delicately wiping any excesses with a napkin.
– Top with chopped cashew nuts, shaved chocolate, marshmallow bits or candied fruits.
– Cover the cake tray and refrigerate the cake for about half an hour or until well chilled.
– Serve with your favorite drink.

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Your Baby’s First Birthday Cake Recipes

A child’s first birthday is a cause for celebration for all parents and guardians as they have survived the first year of parenthood unscathed. It’s quite a personal affair so you need to choose the right chocolate cake recipe for this. More importantly, you need to choose the right theme or motif to decorate your cake with. I highly recommend this First Birthday Cake Recipes that will surely please both adults and children. It’s very easy to make plus the decorations can either be store-bought or home-crafted according to your taste and budget. Have a happy birthday party!


– 2 cups cake flour
– 1 cup granulated sugar
– 3 tbs. cocoa or chocolate powder, unsweetened
– 1 tsp. baking powder
– 1 whole egg
– 1/2 tsp. salt
– 1 tsp. instant decaffeinated coffee (to consider the kids who will partake)
– 6 tbs. palm or canola oil (or any vegetable oil)
– 1 tsp. vanilla flavor extract
– 1 cup cold water


  •  Pre-heat the oven to 350°F.
  •  Spray a 9-inch round baking pan with non-stick spray, or brush thinly with oil.
  •  Stir together the flour, sugar, cocoa, baking powder, decaf, and salt in a large bowl.
  •  Add the eggs, oil and vanilla. Mix the batter. Do not beat.
  •  Pour in the cup of cold water and mix until evenly blended.
  •  Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  •  Cool for about 10 minutes, so the sides will not stick to the pan, before removing from the pan to a wire rack. Cool completely.



– 1 regular pack of cream cheese
– 1/3 cup fresh butter
– 1 1/2 tablespoons sour cream
– 1 teaspoon vanilla flavor extract
– 1 cup sifted confectioners’ sugar
– food coloring for trimming


  •  Beat the cream cheese until smooth.
  •  Continue beating while adding the butter and scraping the sides of the bowl with a rubber spatula.
  •  Gradually beat in the confectioners’ sugar.
  •  Add the sour cream and vanilla extract and beat until smooth.
  •  Set aside about 1/2 cup of frosting for the pipe trimmings.
  •  Spread frosting evenly over the cooled cake.
  •  Mix in food coloring to the remaining 1/2 cup of frosting.
  •  Scoop the frosting into a pastry bag and trim the top or bottom edge of the cake.
  •  Refrigerate for about 10 mins then decorate.

Suggestions: For boys, you can buy current and classic plastic action figures. For girls, you can never go wrong with pink or yellow candy flowers and mini dolls. Or you can simply go with bright rainbow colored candies and balloon lollipops all around a pretty, white carousel. Don’t forget the candle.

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Information on Easy Homemade Carrot Cake Recipe

Carrots are high in nutritional value and taste great. Most people use carrots in salads and in the east, notably India, for making decadent sweets. Hence the humble carrot cake recipe is very much overlooked in this regard. The cake is delicious and full of nutrients, which is a real bonus when compared to other sugary treats.

There are a variety of cookbooks and websites that help with step-by-step instructions. Our Cake Recipe Secrets author’s have contributed a number of variations.

Make sure to note the exact types of ingredients as well as the exact amounts required. Innovation is also the key so be brave and add your own flare when it comes to ingredients, preparation and presentation.

One type of variation is the Vegan carrot cake recipe, which is a welcome addition for Vegan’s. Many of the recipe’s and ready-made cakes available use ingredients which some people are either unable to consume for health reasons or prefer not to for lifestyle reasons.

Another variation is the sugar free carrot cake recipe, which makes this cake treat even more appealing to the health conscious.

Of course there’s also the healthy carrot cake recipe, which not only avoids sugar but also incorporates other ingredients that provide a vitamin supplement like cashews or other types of unsalted nuts. These ingredients can help with palatability of unsalted nuts.

So if your family likes something delicious and you don’t won’t them knowing its healthy try some homemade carrot cake recipe. Apart from loving every morsel you’ll feel comfortable in the knowledge that they’re eating healthy as well.

So what are you waiting for just go ahead and find an exciting carrot cake recipe surprise everyone with its great taste. But keep the healthy stuff secret.

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