Popular Cake Recipes Of 2016

June 20, 2023 Post a Comment

19201929 The food decade that roared The Seattle Times from www.seattletimes.com

As 2016 draws to a close, we can look back on the year and reflect on the amazing recipes that have been created. Cakes have been a big part of this trend, with new recipes becoming popular year after year. Here are some of the most popular cake recipes of 2016 that you can try at home.

Chocolate Cake with Salted Caramel Filling

This delicious cake combines two classic flavors in one delicious dessert. The moist chocolate cake is filled with an ooey-gooey salted caramel filling that is sure to please any crowd.

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup salted caramel sauce

Instructions:

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a large bowl, mix together the buttermilk, oil, eggs, and vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix until combined. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Once the cakes have cooled, place one cake layer on a cake stand or plate. Spread the salted caramel sauce evenly over the top of the cake. Place the other cake layer on top of the first layer. Slice and serve.

Nutrition:

Serving size: 1/10 of cake. Calories: 330. Fat: 12g. Saturated fat: 3g. Carbohydrates: 49g. Sugar: 28g. Protein: 4g.

Lemon Poppy Seed Cake

This light and airy cake has a subtle lemon flavor and a crunchy texture from the poppy seeds. It's perfect for a summertime treat or a special occasion.

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup plain Greek yogurt
3 tablespoons poppy seeds
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 cup freshly squeezed lemon juice

Instructions:

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the yogurt, poppy seeds, lemon zest, vanilla extract, and lemon juice and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Once the cakes have cooled, slice and serve.

Nutrition:

Serving size: 1/10 of cake. Calories: 340. Fat: 13g. Saturated fat: 7g. Carbohydrates: 50g. Sugar: 31g. Protein: 5g.

Strawberry Shortcake

This classic cake is a summertime favorite. Fresh strawberries and whipped cream top a light and fluffy cake for a perfectly delicious dessert.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups diced strawberries
1 cup whipped cream

Instructions:

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Add the vanilla extract and buttermilk and mix until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

Once the cakes have cooled, place one cake layer on a cake stand or plate. Spread the diced strawberries evenly over the top of the cake. Place the other cake layer on top of the first layer. Spread the whipped cream over the top and sides of the cake. Slice and serve.

Nutrition:

Serving size: 1/10 of cake. Calories: 300. Fat: 11g. Saturated fat: 7g. Carbohydrates: 44g. Sugar: 23g. Protein: 4g.

These are just a few of the many amazing cake recipes that have been created in 2016. The possibilities are endless when it comes to creating delicious desserts. So get in the kitchen and start baking!