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Whatever the occasion — be it a birthday, anniversary, promotion or holiday — the celebration is incomplete without a cake. Sometimes you don’t even need a reason for cake! It’s safe to say that almost everyone enjoys eating cake — whether it’s chocolate cake, vanilla cake, red velvet or something more exotic. While store-bought cakes are convenient, there’s nothing like baking one yourself. So, if you’re up for some cake experiments in your free time, this ultimate list of easy cake recipes is for you. It includes classics like hazelnut cake and black forest, along with everyone's favourite small treats like cupcakes and some sophisticated varieties like truffle cakes and mousse cakes. So, treat yourself and your loved ones by making these delectable cake recipes at home and pamper your taste buds.
Chocolate Mug Cake Recipe by Chef Tejasvi Chandela
This Chocolate Mug Cake recipe is one of the easiest cake recipes to prepare at home for a quick indulgence.
Ingredients
- 3 tbsp castor sugar
- ¼ cup all-purpose flour
- 2 tbsp vegetable oil
- ¼ tsp baking powder
- 2 tbsp cocoa powder
- ¼ cup milk
- salt to taste
- chocolate chunks
- hazelnut paste
- chopped hazelnuts
- melted chocolate
- whipped cream
- cocoa powder for dusting
- honeycomb
Preparation
- Mix all-purpose flour, castor sugar, vegetable oil, baking powder, salt and milk in a bowl.
- Pour the batter into mugs that have been lined with butter and flour.
- In one mug, add chocolate chunks. Add hazelnut paste and chopped hazelnuts in the other mug.
- Bake the cake in a microwave for 1 minute.
- Spread some caramel sauce on the serving plate.
- Deconstruct the cake and place it on the plate. Pour some melted chocolate on it.
- Garnish it with whipped cream, cocoa powder and honeycomb.
- Pipe whipped cream in the mug and garnish it with chocolate chunks, chopped hazelnuts and hazelnut paste.
Chocolate Hazelnut Cake Recipe by Chef Tejasvi Chandela
This Chocolate Hazelnut Cake recipe is sure to leave you wanting for more.
Ingredients
- 3 eggs
- ¾ cup sugar
- ¾ cup toasted hazelnut powder
- 1 tsp cornflour
- salt to taste
- powdered sugar for dusting
- 300 gms fresh cream
- 2 cups dark chocolate
- 1 cup toasted hazelnuts
- ½ cup melted chocolate
- 1 - 2 tbsp vegetable oil
- salt to taste
- 1 tsp vanilla essence
- ¼ cup icing sugar
- 100 gms whipped cream
- gold-dusted hazelnuts
Preparation
- Whisk the egg whites in a bowl using a hand blender until it forms soft peaks.
- Add sugar and whisk until it forms stiff peaks.
- Add toasted hazelnut powder, cornflour, salt and mix carefully.
- Pipe the mixture into a spiral shape on a lined baking tray.
- Dust powdered sugar on the meringue.
- Bake it in a preheated oven at 160 C for 15 minutes.
- Heat fresh cream in a pan. Pour into a bowl and mix in dark chocolate to make a smooth ganache and refrigerate.
- In a food processor, blend toasted hazelnuts, melted chocolate, vegetable oil, salt, vanilla essence and icing sugar into a smooth paste.
- Add whipped cream to the ganache and fold gently.
- Place the sponge at the base and spread a generous amount of chocolate hazelnut spread on it.
- Pipe the ganache on the sponge and top it with another sponge. Repeat the process twice.
- Place the gold-dusted hazelnuts on the cake and serve.
Jaffa Cake Recipe by Chef Tejasvi Chandela
Jaffa cake is a unique cake recipe that you can prepare to impress your loved ones.
Ingredients
- 3 eggs
- ½ cup castor sugar
- ½ cup & 2 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tbsp unflavoured gelatin
- ¼ cup water
- 1 glass orange juice
- ¼ cup castor sugar
- melted chocolate
Preparation
- In a bowl, beat the eggs and sugar using an electric beater.
- Add all-purpose flour, baking powder and mix well.
- Spread the batter on a lined baking tray and bake it in a preheated oven at 180 C for 15 to 20 minutes.
- Soak unflavoured gelatin in water for 20 minutes until it blooms.
- Heat orange juice in a saucepan and add castor sugar.
- Add gelatin to the orange juice and whisk. Transfer the juice to a lined tin and refrigerate for 5 hours until the jelly sets.
- Cut discs of the sponge and jelly using a cookie cutter.
- Place the sponge on a rack. Place the jelly discs on it. Pour melted chocolate over it.
- Set the Jaffa cake in the refrigerator for 10 minutes and serve.
Soft Tea Cake Recipe by Chef Rakesh Raghunathan
Tea cakes are the perfect way to satiate your sweet tooth at any time of the day.
Ingredients
- 1 cup refined flour
- 1 cup sugar
- 1 ¼ cup oil
- 1 ¼ cup milk
- ½ cup chopped almonds
- 2 tsp baking powder
- 1 tsp vanilla essence
- 2 eggs
Preparation
- Whisk 2 eggs in a large mixing bowl, add 1 ¼ cup oil, 1 ¼ cup milk, vanilla essence and mix again.
- Sieve 1 cup sugar, 1 cup refined powder in the bowl.
- Add ½ cup chopped almonds and mix it well.
- Pour the soft tea cake dough into a greased bowl and microwave it for 25 to 30 minutes.
- Soft tea cake is ready to serve.
Filter Coffee Cake Recipe By Chef Tejasvi Chandela
For all you coffee lovers, scroll down to find out how to make this homemade cake by Tejasvi Chandela.
Ingredients
- 1 ¼ cup butter
- 1 ¼ cup castor sugar
- 4 eggs
- 1 ¼ cup all-purpose flour
- 3 tbsp filter coffee
- ½ tsp vanilla essence
- 2 tsp milk
- filter coffee buttercream frosting
- filter coffee ganache
- melted dark chocolate
- edible gold dust
- orange fondant
- yellow fondant
Preparation
- Cream the butter and sugar in a bowl.
- Add eggs, all-purpose flour, filter coffee, vanilla essence and milk. Mix all the ingredients.
- Transfer the cake batter to a lined tin and bake in a preheated oven at 180 C for 20 to 25 minutes.
- Once the cake cools down, unmould it and trim the top layer using a serrated knife.
- Place the first sponge on a turntable and spread some filter coffee buttercream frosting using a piping bag.
- Place the second sponge on it and repeat the process. Place the third sponge on it.
- Coat the sides and top of the cake with filter coffee ganache.
- Even out the ganache using an offset spatula.
- Pour the melted dark chocolate into a disposable cup. Coat the cup properly and drain the excess chocolate.
- Refrigerate the glass for 5 minutes. Remove the paper carefully and keep the chocolate glass aside.
- Colour the glass and wati using edible gold dust.
- Roll the yellow and orange fondant into a spiral shape to make murukku and achappam. Dust them with edible gold.
- Place the cup and wati on the cake. Fill the cup with cake trimmings and filter coffee buttercream frosting.
- Place another chocolate cup on the cake and add some coffee beans into it.
- Place the murukku and achappam on the cake.
- Drizzle some melted chocolate on the sides of the cake.
Rainbow Cake Recipe By Chef Tejasvi Chandela
The rainbow cake is another unique cake recipe that you can try at home.
Ingredients
- 2 eggs
- 4 tsp castor sugar
- 1 cup sugar
- 3 tbsp milk
- 3 tbsp vegetable oil
- ¼ cup corn flour
- ¼ cup all-purpose flour
- salt to taste
- 1 tsp edible red gel colour
- strawberry jam
- cream cheese frosting
- whipped cream
- strawberries
Preparation
- Separate the egg whites and yolks into two bowls.
- Add the castor sugar to the yolks and beat the mixture using a hand blender.
- Whisk sugar and egg whites until they form soft peaks.
- Add milk, vegetable oil, cornflour, all-purpose flour, salt and edible red gel colour to the yolk mixture. Mix well.
- Add the egg white mixture to the bowl and mix well.
- Pour the cake batter into a piping bag and pipe it on a lined baking tray.
- Follow the same process to make the cake batter in your favourite colours. Pipe out the batter on the tray.
- Bake the cake in a preheated oven at 180 C for 15 to 20 minutes.
- Place the cake on a silicon mat and spread strawberry jam and cream cheese frosting on it.
- Roll the cake carefully and refrigerate it for 5 to 10 minutes.
- Transfer the roll to a plate and trim the sides. Garnish it with whipped cream and strawberries.
Pineapple Sooji Cake Recipe by Chef Kunal Kapur
Here’s how you can prepare a delicious pineapple sooji cake by Kunal Kapur
Ingredients
- 1 tbsp ghee
- 1 cup semolina
- 1 cup grated jaggery
- 1 cup fresh pineapple puree
- 1-2 tbsp chopped cashew nuts
- ½ cup desiccated coconut
- water as required
- 1-2 tbsp chopped cashew nuts
- ½ cup jaggery powder
- water as required
- 6 pineapple slices
Preparation
- In a pan, add 1 tbsp ghee and lightly roast 1 cup sooji (semolina) in it.
- In another pan, add 1 cup grated jaggery, 1 cup fresh pineapple puree, 1-2 tbsp chopped cashew nuts, ½ cup desiccated coconut, water as required and the roasted sooji. Let it cook for another 2 minutes.
- The cake batter is now ready. Add this batter to a non-stick baking mould and garnish it with chopped cashew.
- Preheat the oven at 150 degrees celsius and let the cake bake for 15 to 20 minutes.
- Glaze 6 pineapple rings with jaggery syrup and garnish the cake with it.
Eggless Chocolate Cake Recipe By Chef Tejasvi Chandela
This eggless chocolate cake recipe by Tejasvi Chandela is super easy to prepare at home.
Ingredients
- 1 cup curd
- ½ cup castor sugar
- 2 tbsp cocoa powder
- ½ cup & 2 tbsp all-purpose flour
- ½ tsp baking soda
- 1 tsp vanilla essence
- 3 tbsp vegetable oil
- ½ cup unsalted butter
- 1 ¾ cup icing sugar
- ¼ cup cocoa powder
- ½ tsp vanilla extract
Preparation
- In a bowl, mix curd and castor sugar until the sugar dissolves.
- Add cocoa powder, all-purpose flour, baking soda and mix well.
- Add vanilla essence and vegetable oil. Mix again.
- Transfer the mixture to a baking tin and place it in the pressure cooker. Remove the whistle.
- Cook the cake on a medium flame for 30 minutes.
- In a bowl, mix unsalted butter and icing sugar using a hand blender.
- Add vanilla extract, cocoa powder and mix again.
- Unmould the first sponge and place it on a cake stand.
- Spread the chocolate buttercream frosting on it and place the second sponge on it.
- Pipe the buttercream on the cake neatly.
Rose & Pistachio Cheesecake Recipe By Chef Pankaj Bhadouria
Ingredients
For Rose & Pistachio Cheesecake
- 1 cup hung curd
- 1 cup cottage cheese
- 20 digestive biscuits
- 2 tbsp sugar powder
- 4 tbsp butter
- Some china grass
- 1 cup pistachio paste
- 2 tbsp sugar powder
- 1 tsp green food colour
- 3 tbsp rose syrup
For Garnish
- rose petals
- sliced pistachios
Preparation
- Blend the cottage cheese to a smooth consistency in a blender jar.
- In another mixer jar, add digestive biscuits, sugar powder and butter. Blend coarsely.
- Line a cake tin with butter paper. Place the biscuit mixture in the tin and spread evenly. Refrigerate for 10 to 12 minutes until the biscuit mixture base hardens.
- Heat a pan and melt the china grass. Set it aside.
- In a big bowl, blend hung curd and cottage cheese using an electric mixer.
- Divide it into two portions, one for pistachio cheesecake and another portion for rose-flavoured cheesecake.
- In one mixture, add pistachio paste, sugar powder and green food colour.
- Add rose syrup to the other mixture.
- Add whipped cream and the melted china grass to both mixtures. Cut and fold each mixture nicely.
- Layer the cheesecake mixture on the base one by one and spread evenly. Add the rose mixture first followed by the pistachio mixture.
- Let it set for 4 to 5 hours. Garnish with dried rose petals and sliced pistachios.
Egg-free New York Baked Cheesecake Recipe By Shweta Barkataki
New York Baked Cheesecake is among the top must-try desserts. Here’s how you can prepare this cheesecake recipe by Shweta Barkataki at home.
Ingredients
- 100 gms digestive biscuits
- 30 gms melted butter
- 376 gms cream cheese at room temperature
- 1 tbsp cornflour
- 124 gms castor sugar
- 100 gms Amul cream
- ½ tsp vinegar
- 1 tsp vanilla essence
Preparation
- To make the sour cream, take Amul fresh cream and add vinegar. Microwave it for 30 seconds and let it sit for 10 minutes.
- Take a 6-inch tin and line it with baking paper.
- Grind the digestive biscuits and add melted butter. Spread the mix in the lined tin. Keep it in the fridge for 10 minutes.
- Mix cornflour and sugar. Keep it aside.
- In another bowl, whisk cream cheese. Slowly and gradually add castor sugar and the cornflour mixture.
- Add vanilla essence.
- Add sour cream (Amul cream and vinegar mixture). Combine well. Pour the batter on the biscuit base.
- Preheat the oven at 160 degrees for 10 minutes.
- Bake in a water bath for 50 to 60 minutes at 160 degrees. Let it cool down. Rest in the fridge for 2 hours.
- Serve with your favourite topping.
Red Velvet Cake Recipe By Dinesh
Red velvet is one of the best cake flavours. Try it at home with this simple cake recipe by Dinesh.
Ingredients
- ½ cup shortening
- 1 ½ cup white sugar
- 2 eggs
- 2 tbsp cocoa
- 4 tbsp red food colouring
- 1 tsp salt
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 ½ cup sifted all-purpose flour
- 1 ½ tsp baking soda
- 1 tbsp distilled white vinegar
For icing
- 5 tbsp all-purpose flour
- 1 cup milk
- 1 cup white sugar
- 1 cup butter
- 1 tsp vanilla extract
Preparation
- Preheat the oven to 175 degrees C. Grease two 9-inch round pans.
- Beat the shortening with 1 ½ cups of sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food colouring. Add to the creamed mixture. Mix salt, 1 tsp vanilla and buttermilk. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into the cake batter. Don't beat or stir the batter after this point.
- Pour batter into the prepared pans. Bake in a preheated oven for about 30 minutes until a tester inserted into the cake comes out clean. Cool the cakes completely on a wire rack.
- To make the icing: Cook 5 tbsp flour and milk over low heat till thick, stirring constantly. Let it cool completely. While the mixture is cooling, beat 1 cup sugar, butter and 1 tsp vanilla until light and fluffy. Add the cooled flour mixture and beat until the frosting has a good spreading consistency. Frost the cake layers when completely cool.
Eggless Black Forest Cake Recipe By Anshu Abinash
Now you can make the classic Black Forest cake at home without eggs. Take the help of this simple cake recipe by Anshu Abinash.
Ingredients
- 1 ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 1 tbsp white vinegar
- ½ cup canola oil or any flavourless oil
- 1 tsp vanilla extract
- 2 tbsp water, if needed
Preparation
- Preheat the oven to 175 degrees C.
- Sift together the flour and cocoa powder in a large bowl. Add sugar, baking soda and salt. Mix well.
- To make the buttermilk, mix 1 cup milk with white vinegar. Set aside for 5 minutes.
- After 5 minutes, the milk will curdle a bit. At this point, add oil and vanilla extract to it.
- Add the dry ingredients to the wet and mix until the ingredients are just combined. Add 2 tbsp of water at this point if the batter seems too thick. Remember to not overmix the batter.
- Lightly spray two 6 x 2 inch round pans lined with parchment paper with non-stick spray. Transfer the batter to the prepared pans.
- Bake the cakes at 175 degrees C for about 25 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are in the oven, make the cherry syrup. To a pan on medium-high heat add water, sugar and cherries.
- You may add more sugar if you’re using fresh cherries.
- Let the syrup come to a boil and then let it simmer for 2 to 3 minutes. Remove the syrup from heat and drain it into a bowl using a strainer. Transfer the cherries to another bowl and set aside.
- Make the whipped cream. Place the whisk attachment and the steel bowl into the refrigerator for 20 to 30 minutes until chilled. Then add to it heavy cream and powdered sugar.
- Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream with powdered sugar at medium-high speed until it forms peaks.
- Finally, apply a thick layer of whipped cream on the top layer and also on the sides of the cake.
- Pipe the remaining whipped cream as rosettes. Top with remaining cherries and serve. You can also place the cake in the refrigerator for a couple of hours before serving. Once it's slightly set, it’s easier to cut into slices.
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