Cakes recipes

Cake is a method as much as a category: fat and sugar are creamed for air, eggs bind a batter, and flour gives it structure while heat turns the mixture into a crumb. Different cakes ask for different handling. A sponge wants light folding, a fruit cake wants support, and a chocolate cake often needs enough liquid to keep cocoa from making it dry. The recipes here give the doneness cues beside the timings, because an oven and a tin change the answer, and they explain when to cool, fill, glaze or serve.

4 recipes

3 photos

Victoria Sponge

Two creamed sponges in equal weights of egg, butter, sugar and flour, filled with jam and cream and judged on the crumb rather than the height.

2 hr 5 minServes 10

BakingBritishCakes

3 photos

Chocolate Fudge Cake

A dark, damp chocolate cake mixed with oil and hot coffee, under a fudge icing that stays soft enough to give under the knife.

2 hr 30 minServes 12

AmericanBakingCakes

3 photos

Blueberry Muffins

Mixed by the muffin method, wet into dry with a dozen strokes and no more, which is the whole difference between a tender crumb and one full of tunnels.

48 minServes 12

AmericanBakingBreakfast

3 photos

Carrot Cake

An oil-based spiced cake carrying 300g of coarsely grated carrot, under a cream cheese icing beaten for thirty seconds and no longer.

2 hr 30 minServes 16

AmericanBakingCakes

Often combined with

Cakes + BakingCakes + DessertsCakes + VegetarianCakes + AmericanCakes + BritishCakes + ChocolateCakes + Breakfast

More courses & dish types

BreakfastLunchDinnerSide dishesMain coursesDessertsSoupsStewsPastaBreadBakingCookies & biscuits