1. Vanilla Butter Cake Recipe

Ingredients:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 2 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add Eggs: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Combine Dry and Wet Ingredients: Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Frost and Serve: Frost with your favorite frosting, and enjoy!

FAQs:

• Can I use self-rising flour instead of all-purpose flour?
  Yes, but reduce the baking powder to 1 tsp and omit the salt.
• How do I store butter cake?
  Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Can I freeze butter cake?
  Yes, wrap the cake layers tightly in plastic wrap and freeze for up to 2 months.

2. Chocolate Cake Recipe

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
4. Mix Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and beat until well combined.
5. Add Boiling Water: Gradually stir in the boiling water. The batter will be thin, but this is normal.
6. Bake: Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Frost and Serve: Frost with chocolate ganache or buttercream frosting.

FAQs:

• Can I use regular milk instead of buttermilk?
  Yes, but add 1 tbsp of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.
• Why is my chocolate cake dry?
  Overbaking is the most common cause. Check your cake a few minutes before the recommended baking time.
• How can I make my cake more moist?
  Ensure you don’t overmix the batter and use oil instead of butter for extra moisture.

3. Genoise Sponge Cake Recipe

Ingredients:

• 4 large eggs
• ½ cup granulated sugar
• ½ cup all-purpose flour
• ¼ cup unsalted butter, melted and cooled
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Beat Eggs and Sugar: In a heatproof bowl, combine eggs and sugar. Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves.
3. Whip Eggs: Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until it triples in volume and forms a thick ribbon when the beaters are lifted.
4. Fold in Flour: Sift the flour over the egg mixture and gently fold it in using a spatula.
5. Add Butter and Vanilla: Drizzle the melted butter and vanilla over the batter and gently fold until combined.
6. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until the cake springs back when touched lightly.
7. Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. Serve: This cake is often used as a base for layered cakes, so slice it in half and fill it with whipped cream, fruit, or your favorite filling.

FAQs:

• Why did my sponge cake not rise?
  Ensure you whip the eggs until they are very thick and airy. Also, fold in the flour gently to avoid deflating the batter.
• How do I prevent my sponge cake from drying out?
  Do not overbake, and consider brushing the layers with a simple syrup before assembling.
• Can I use whole wheat flour?
  Yes, but the cake will be denser. For a lighter texture, mix whole wheat with all-purpose flour.

4. New York Cheesecake Recipe

Ingredients:

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
• Filling:
  • 32 oz cream cheese, softened
  • 1 ¼ cups granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2/3 cup sour cream
  • 2/3 cup heavy cream

Instructions:

1. Prepare the Crust: Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make the Filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla, sour cream, and heavy cream.
3. Bake: Pour the filling over the crust and bake for 1 hour. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours before serving.
4. Serve: Serve chilled, plain, or with your favorite topping.

FAQs:

• Why did my cheesecake crack?
  Overbaking or rapid temperature changes can cause cracks. Cooling the cheesecake gradually helps prevent this.
• Can I use a different crust?
  Yes, you can use a cookie or nut crust instead of graham crackers.
• How do I store cheesecake?
  Store in the refrigerator for up to 5 days or freeze for up to 2 months.

5. Flourless Chocolate Cake Recipe

Ingredients:

• 1 cup unsalted butter, cubed
• 8 oz bittersweet chocolate, chopped
• 1 ¼ cups granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 6 large eggs
• ½ cup unsweetened cocoa powder

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Melt Chocolate and Butter: In a double boiler, melt the chocolate and butter together, stirring until smooth. Remove from heat.
3. Mix Ingredients: Stir in the sugar, vanilla, and salt. Add the eggs one at a time, mixing well after each addition. Sift the cocoa powder over the mixture and stir until just combined.
4. Bake: Pour the batter into the prepared pan and bake for 25-30 minutes. The cake should have a thin crust and still be soft in the center.
5. Cool and Serve: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with cocoa powder or powdered sugar before serving.

FAQs:

• Can I use milk chocolate instead of bittersweet?
  Yes, but the cake will be sweeter and less intense in flavor.
• Why is my flourless cake too dense?
  Flourless cakes are naturally dense, but overmixing can make them overly dense. Mix just until combined.
• How do I store a flourless chocolate cake?
  Store at room temperature for up to 2 days or refrigerate for up to 5 days.