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4175 recipe submissions by the Cake Central community.

moist chocolate cake recipe

By [priscilla] About This Recipe: very moist easy and fast baking recipeworks well with cupcakes and cake layering      Ingredients: * 1 3/4 cup of all purpose flour * 1 teaspoon of baking soda * 3/4 teaspoon of salt * 2/3 cup of room temp milk  * 2/3 cup of cocoa powder * 2/3 cup of boiling water * 1 1/2 sticks of butter (not margarine) * 2 cups of sugar * 2 teaspoons of vanilla * 3 room temp eggs      Directions: ***use 3 mixing bowls***    on the first bowl: add flour ,baking soda and salt and wisk until well incorporated... read more

Peach Compote/Filling

By sweets2thesweet About This Recipe: Thick homemade peach filling for cake or cupcakes.  Makes enough for one 8" round cake or one dozen generously filled cupcakes.  I used it to fill vanilla cupcakes that were topped with stabilized whipped cream.  They were a big hit!     Ingredients: 3 cups ripe peaches (about 3 large peaches), peeled and diced 1/3 cup brown sugar 1 tsp lemon juice ½ tbsp. corn starch ½ tbsp. water     Directions:   Mix 1 ½ cup peaches, brown sugar, and lemon juice in small sauce pan.  Bring to a boil over medium high... read more

Scratch WASC

Posted by Angfastic This is a scratch recipe to which I added sour cream to create my WASC. I tried the recipe once before without sour cream and it was dry so this time I added sour cream and did the reverse cream method. The cake and first 12 cupcakes were a little dense but very tasty. The folks at the party loved it and my friend asked how it was different from my usual. I had a little batter left over so I made one cupcake after I pulled out the first batch. This one was lighter and fluffier. I think maybe because I took it out a little sooner than the first... read more

Indydebi's Crisco-Based Buttercream Icing

Posted by indydebi I was given this recipe over 25 years ago by a friend and it's the only icing recipe I've ever used. (I actually didn't know there were other "wedding cake icing" recipes out there!). All measurements are approximate since I'm a "until it looks right cook". Too thin? Add more sugar. Too thick? Add more milk. Luv the flavor of vanilla? Throw lots of it in there! This icing crusts VERY well and holds up great in extreme heat and humidity (passed the "sat outdoors in 90 degrees in August humidity in Indiana for over 5 hours" test!) Indydebi's... read more

Best White Chocolate Cream Cheese Frosting

  About This Recipe: I have to tell you that I've tried different cream cheese recipes and to be honest most of them would go runny and taste Ok. So after a number of searches for 1. how to prevent cream cheese from going runny. 2. finding a good recipe that tastes really yummy. I found out the following: A. In order to have a stiff (spread consistency) cream cheese you have to mix the butter and powder sugar first (no matter what the original recipe specifies). Then add the cream cheese (personally I reduce the amount of sugar a bit and add a little more cheese in... read more

Smooth buttercream (with variations)

By jennicake About This Recipe: I'm sure this site doesn't need yet another buttercream recipe, but am sharing this because I absolutely love it!  This frosting is very smooth, with no air bubbles, and easy to work with.   Ingredients: 2 cups - high ratio shortening 1 cup - salted butter (room temperature) 10 tbsp - water (room temperature) 2 tbsp - vanilla extract 3 lbs - powdered sugar     Directions:   Cream shortening and butter together on low until combined and fluffy.  Add water and vanilla, 1 tbsp at a time, until... read more

Vanilla Mock-Mix Cake

By summerki About This Recipe:   This is a very nice neutral flavored cake with sugar, flour, shortening, leavening and salt in quantity similar to that of a cake mix. It is good as is, but also takes to doctoring quite well. When doctoring this cake remember that the eggs, oil and liquids would not be included in the mix and adjust the recipe accordingly. My favorite doctored variation is the WASC version (also in the recipe section). Feel free to vary the liquid ingredients and extract as you wish for flavor variations. This is the recipe referred to in the... read more

Dark Chocolate Mock-Mix Cake

By summerki About This Recipe: This is a great stand-in for a devil’s food cake mix. It differs from the vanilla variation by the addition of cocoa powder and the corresponding reduction of flour and using water instead of buttermilk (which can mute the chocolate flavor). The addition of cocoa powder eliminates the need for the cornstarch since it acts as a starch would in the batter. Dutch processed cocoa gives a rich chocolate flavor to the cake with a beautiful dark color. My favorite cocoa powder is Pernigotti which has incredible chocolate aroma and as an... read more

Light Chocolate Mock-Mix Cake

By summerki About This Recipe: This chocolate cake, similar to German chocolate cake, has a mild chocolate flavor that can meld well with many buttercreams and fillings. In this cake, whole eggs are used because the presence of lecithin in the chocolate acts sufficiently as an emulsifier and negates the need for the added yolks. This is a recipe referenced in the Cake Central Magazine article on cake mixes.       Ingredients: 1 ½ cups (10 ½ ounces) sugar 4 tablespoons (2 ounces) vegetable shortening or unsalted butter 8 tablespoons... read more

White Almond Sour Cream (WASC) Mock-Mix Cake

By summerki About This Recipe: While the name of this cake says it is has almond in it, my variation does not. The name is a nod to the popular mix-doctored cake attributed to Rebecca Sutterby. This cake is the vanilla mock-mix variation doctored in a similar way that the WASC cake is. There are endless variations of this cake around, but I particularly like a lemon variation that adds 1 tablespoon lemon zest and 1 teaspoon lemon oil. Feel free to try experiment with flavoring this cake in various ways. It is an absolutely delicious base cake with a perfect light,... read more

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