Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

 Yields:  8.5″x4.5″

Prep Time : 15 mins
Total time: 1 hrs, 45mins


Nonstick vegetable oil spray

¼ cup unsweetened cocoa powder

1 cup unsalted, roasted almonds, plus 2 tablespoons chopped

7 ounces bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped

½ cup olive oil

1 teaspoon kosher salt

¾ cup granulated sugar, divided

4 large eggs, separated

¼ teaspoon cream of tartar

1 tablespoon raw sugar


  • Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
  • Microwave chocolate and ¼ cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
  • Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
  • Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

source:  Chris Morocco @ bonappetit


Red Velvet Cake

red velvet cake

Red Velvet Cake


2 eggs

1½ cups oil

1 cup buttermilk

1 Tbsp vinegar

2 tsp vanilla

2 oz. red food coloring

2½ cups all purpose flour

2 cups sugar

1 Tbsp cocoa powder

1 tsp salt

1 tsp baking soda

red velvet cake2


  1. Preheat oven to 350°
  2. Grease and flour two 8 inch cake pans, or 3 6 inch pans.
  3. Whisk together eggs, oil, buttermilk, vinegar, vanilla and food coloring. Set aside.
  4. Next whisk together all your dry ingredients: flour, sugar, cocoa powder, salt and baking soda.
  5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  6. Divide cake evenly into cake pans.
  7. Bake 25-30 minutes or until cake springs back to the touch.
  8. Allow cakes to cool in pans for 10 minutes and then transfer to wire rack to continue cooling.
  9. Level cakes before stacking frosting.

red velvet cake3


to make this cake into cupcakes fill liners ⅔ full and bake for 15-20 minutes until the centers are set and a toothpick inserted in the center comes out clean!
It will make 30 cupcakes

source:  cookiesandcups

Vanilla Butter Ogura cake


vanilla butter Ogura cake

Vanilla Butter Ogura cake

 Yields:  6″ cake


3 egg yolks (Large about 65g)
1 egg
50g superfine flour, sifted
50 g full cream milk
1 tsp pure vanilla extract
20g vegetable oil
20g butter
pinch of salt (omit if using salted butter)

3 egg whites
40g castor sugar
1/8 tsp cream of tartar

vanilla butter Ogura cake2


Utentil: 6″ round pan, line bottom with baking paper (can use a square pan for shorter cake)
Baking temp/time: 150C/50 mins. Oven preheated to 160C then lowered to 150C when cake is in.

  • In a bowl, mix together the yolks, 1 whole egg, salt, vanilla extract and milk.
  • . Heat up the oil and butter until small bubbles appears then remove from heat and immediately pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.
  •  Add the egg yolk and milk to the mixture and stir until smooth and flowy.
  •  In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue beating until fine foams before adding sugar gradually and beat till firm peaks.
  • Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then switch to spatula to scoop the batter from bottom and fold up on to the batter until no more yolk batter is visible.
  • vanilla butter Ogura cake3
  •  Pour into prepared pan, shake the pan from side to side to even out the top and bake in a water bath at 150C for 50 minutes or until cooked.
  •  Removed from oven and cool for a while before unmoulding and peel off the paper before inverting back up.
  • If the bottom and sides are still damp, put back on silpat or baking paper and bake for a further 2-3 minutes on very low heat (120C).


source :  jeannietay

Ogura cake

Ogura cake

Ogura cake

 Yields:  18cm cake


150 g egg whites
¼ tsp cream of tartar
75 g castor sugar

75 g egg yolks
45 g egg whites
40 g hot-pressed coconut oil
70 g canned/boxed pineapple juice
55 g cake flour
¼ tsp salt


Measure ingredients as detailed above. Preheat oven to 170°C. Cut parchment paper for lining 18 x 18 x 5 cm pan, leaving overhang of 2 cm. Put kettle on.

Ogura cake2Whisk 150 g egg whites till frothy. Add cream of tartar. Whisk till thick. Gradually add 75 g castor sugar whilst continuing to whisk. Keep whisking till firm peak stage

Separately whisk yolks, 45 g egg whites and coconut oil till frothy and slightly thick. Add pineapple juice. Whisk thoroughly. Sift cake flour into mixture. Add salt. Whisk till just evenly mixed.  Add whisked egg whites in 3 batches, setting aside 1 tbsp or so. Whisk till almost evenly mixed after each addition. Scrape down thoroughly. Fold till just evenly mixed.

Smear sides of cake pan with remaining whisked egg white. Place parchment paper in pan, making sure paper sticks to pan and is crease-free.  Pour batter into cake pan, slowly so that big air bubbles burst as they flow out of bowl. Tap pan against worktop 3-4 times to level batter.

Bring kettle to a boil again. Place baking tray in bottom of oven. Fill tray with freshly boiled water, to about 1 cm deep. Place cake in middle of oven. Bake till cake is risen and brown, about 40 minutes, rotating as necessary so that top browns evenly. Reduce temperature to 130°C. Bake till cake springs back slightly when pressed lightly, 15-20 minutes. Remove to wire rack. Wait 10 minutes. Unmould. Remove paper from sides of cake. Leave cake on wire rack till completely cool. Remove paper from bottom of cake. Cut and serve.

source :  kitchentigress

Pandan Ogura cake

Pandan Ogura cake

Pandan Ogura cake

 Yields:  7″ or 8″ cake


Yolk batter:
egg yolk ~ 100g (about 5 eggs)
whole egg  1
salt  ~ 1/4 tsp
corn oil ~ 60g
pandan juice ~ 70g
coconut milk  ~20g
superfine flour  ~ 75g – I used plain flour for this cake, no problem:)

Egg whites:
egg white  ~ 200g (from 5 eggs)
castor sugar ~ 80g
Cream of tartar ~ 1/4 tsp or 1 tsp lemon juice

utensil :
7″square pan or 8″ round pan – use the normal pan and line the bottom. Water bath method so make sure your pans are not leaking!

Pandan Ogura cake2


Yolk batter:
1. Beat the egg yolk, whole egg, salt, corn oil, pandan juice and coconut milk until fluffy.
2. Sift in flour, then mix it until well combined.

Egg whites:
1. Beat egg white + lemon juice (or cream of tartar) + castor sugar until firm peaks form.
2. Mix into egg yolk batter, 1/3 portion of the meringue at a time , first use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.
3. Pour the mixture into prepared pan, shaking gently from side to side to even out the top.
4. Put pan into a larger pan and filled up with hot water (about 1/3 of the batter pan). Bake with preheated oven at 160’C for 30 min then turn down to 150’C for 20 min.  Temperature is indicative only.
5. Once baked, remove from the pan immediately, inverted on a rack and let it cool. If the bottom is still slightly wet, invert the cake on a silpat and bake it at 120C for 10 minutes to dry it out. That means you bake it without the pan, putting the cake top side up directly on the silpat. Once done, transfer to a rack and cool completely before slicing.


Ingredients variation:-

90g Flour instead of 75g

1 tsp of pandan paste

85g of santan (coconut cream)

40g of oil instead of 60g

Smeg oven temperature: 155C for 30 mins; 150C for 50 mins.



source :  jeannietay

Coffee Ogura cake

coffee Ogura cake2

Coffee Ogura cake

 Yields:  7″ cake



5 egg yolks

1 whole egg

pinch of salt

60g milk

50g canola oil

70g top flour


5 egg white

80g sugar

1/2 tsp cream of tar tar

4 tsp of 3-in-1 coffee mixed with 20 ml water

coffee Ogura cake


  1. Add the oil, milk, salt, egg yolk & whole egg in a mixing bowl. Mix well.
  2. Fold in the sieved flour until well blended.
  3. Whisk the egg white until foamy. Add in the cream of tar tar. Gradually add in the sugar. Using high speed, continue beating until stiff peak.
  4. Mix 1/3 of the egg whites into the batter till well combined. Gently fold in the rest of the egg whites into the batter.
  5. Divide the batter into half. One portion of original and the other to mix with the coffee.
    6. Pour the batter into a 7-inch square pan, and gently tap the tin to remove trapped bubbles.
  6. Steam-bake in a preheated oven of 160C for about 60 mins.
  7. Remove from oven and invert the cake. Allow it to cool for a few minutes. Gently remove cake from tin and let it cool upside up on the cooling rack.
  8. Slice the cake after it has cool completely.


source :  mimibakeryhouse

Fresh Strawberry Cake

fresh strawberry cake


Yields:  3 layer 8″
Baking temp: 325 degrees Fahrenheit
Baking time: 35 mins



4½ cups cake flour

3 tsp baking powder

¼ tsp salt

1 cup + 2 tablespoons butter, room temperature

2 cups granulated sugar

4 eggs + 1 egg white

¾ cup sour cream

1 tablespoon vanilla extract

1 tablespoon orange extract (optional)

¾ cup + 6 tablespoons milk

Strawberry Frosting

3 cups heavy cream

1 (8 ounce) package cream cheese, softened

2 teaspoons vanilla extract

½ cup +2 tablespoons granulated sugar, divided

2-3 pints strawberries, finely chopped (= about 2 cups chopped strawberries)

fresh strawberry cake2



  1. Preheat oven to 325 degrees. Prepare 3 round cake pans by spraying liberally with non-stick cooking spray.
  2. Sift together cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. In a stand mixer with the paddle attachment, beat butter and sugar together until smooth and fluffy. Slowly add the eggs and mix well until combined.
  4. Stir in sour cream, vanilla and optional orange extract, and mix well until combined.
  5. Scrape the sides of the bowl and add half of the flour mixture. Stir until fully incorporated. Scrape the sides of the bowl again and stir in the milk.
  6. Add the remaining flour, and stir until the flour is fully incorporated. Scrape the sides and bottom of the bowl and give it one last stir.
  7. Divide the batter into 3 prepared, round baking pans.
  8. Bake in 325 degree oven for about 35 minutes. Cakes are done when tops spring back with a light touch, or a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning over onto a plate or baking rack.


  1. In your stand mixer with the whisk attachment, (or with a hand held mixer) beat the heavy cream until stiff peaks are formed. Set aside, preferably in the fridge. (If you have two bowls for your stand mixer, leave it in the bowl, if not, transfer to another bowl before placing in the fridge).
  2. Fit the paddle attachment on your mixer and beat cream cheese on high until light and fluffy, scraping the sides a couple of times. Add the vanilla and sugar and beat on medium until fully incorporated.
  3. Stir in chopped strawberries on low speed. Remove the bowl from the mixer. Gently fold in the whipped cream with a spatula until well combined.


  1. Place the first cake layer on your serving platter and frost just the top with the strawberry frosting (about ½” or so thick). Repeat with the next two layers, then frost the sides with an offset spatula (the long and skinny kind). Smooth top and sides until even, then top with sliced strawberries for garnish, if desired.

source:  yellowblissroad

Chocolate Birthday Cake with Milk Chocolate Ganache


Four-Layer Chocolate Birthday Cake

Four-Layer Chocolate Birthday Cake with Milk Chocolate Ganache and Nutella Buttercream

 Yields:  8.5″x4.5″

Prep Time : 15 mins

Baking time: 11-13 mins
Total time: 1 hrs, 45mins


½ cup (1 stick) unsalted butter, room temperature, plus more for pan

2cupsall-purpose flour, plus more for pan

6ouncesbittersweet chocolate, chopped

1cupbrewed coffee

⅔cupunsweetened cocoa powder (not Dutch process)

3large eggs, room temperature

1cupbuttermilk, room temperature

2teaspoonsvanilla extract

1¾teaspoonskosher salt

1½teaspoonsbaking powder

1½teaspoonsbaking soda

2½cups(packed) light brown sugar

¼cupvegetable oil


8ouncesbittersweet chocolate, chopped

1cupheavy cream

¼teaspoonkosher salt

¼cup(½ stick) unsalted butter, cut into pieces, room temperature


3large egg yolks, room temperature

1large egg, room temperature

½teaspoonkosher salt


1¼cups(2½ sticks) unsalted butter, room temperature, cut into pieces


1teaspoonvanilla extract

Sprinkles (for decorating; optional)

Special Equipment

A candy thermometer





  • Preheat oven to 350˚. Butter two 9″-diameter cake pans and line bottoms with parchment paper rounds. Butter parchment and dust with flour, tapping out excess.
  • Heat chocolate, coffee, and ⅔ cup cocoa powder in a medium heatproof bowl set over a medium saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate melts and mixture is smooth. Let cool, then whisk eggs, buttermilk, and vanilla into chocolate mixture.
  • Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, oil, ½ cup butter, and ½ cup reserved chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl as needed and beating until smooth after each addition. Scrape batter into prepared pan and smooth top.
  • Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 30–40 minutes. Transfer cake pan to a wire rack and let cake cool in pan 10 minutes before turning out onto a wire rack. Let cool completely.
  • Using a serrated knife and moving it back and forth in long, even strokes, carefully halve cakes lengthwise.


  • Place chocolate in a medium bowl. Bring cream and salt to a simmer in a small saucepan over medium-low heat. Pour over chocolate; let sit 10 minutes, then whisk gently until chocolate is melted and mixture is smooth and glossy. Let ganache cool, 30–45 minutes.
  • Using an electric mixer on medium speed, beat butter into ganache until mixture is light and fluffy and has turned matte, about 3 minutes.
  • Place 1 cake layer, cut side up, on a platter. Using a rubber spatula, spread one-third of ganache over cake, spreading to edges. Place another cake layer, cut side down, on top and spread another third of ganache over cake. Repeat process once more with another cake layer and remaining ganache; top with remaining cake layer (leave top bare). Chill cake 1–8 hour.


  • While cake is chilling, beat egg yolks, egg, and salt in the bowl of a stand mixer fitted with the whisk attachment until mixture is pale and thick and falls back onto itself in a slowly dissipating ribbon, about 5 minutes.
  • Meanwhile, bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium heat, stirring until sugar is dissolved. Clip thermometer to the side of saucepan and boil, swirling pan (do not stir), until thermometer registers 238˚. Immediately remove from heat.
  • Reduce mixer speed to low and gradually stream hot sugar syrup into eggs aiming for where the egg meets the side of the bowl (this will prevent hot sugar from splattering). Increase speed to high and beat mixture until light and fluffy and sides of bowl are cool to the touch, 5–8 minutes.
  • Add butter a piece at a time, beating to thoroughly incorporate before adding the next piece and scraping down sides of bowl often. Add Nutella and vanilla and beat, scraping down sides and bottom of bowl, until mixture is smooth and homogenous.
  • Spread buttercream all over top and sides of chilled cake, making decorative swirls and swooshes. Decorate with sprinkles, if desired.
  • Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.


source:  Claire Saffitz @ bonappetit

French Almond Vanilla Cake withVanilla-Cream Cheese Whipped Cream Frosting

French Almond Vanilla Cake


Yields:  2 layer 8″ or 9″ or 9″x13″
Baking temp: 325-350 degrees Fahrenheit
Baking time: 25-30 mins (8″ or 9″) / 36-40 (9″x13″)



1 box French vanilla cake mix
1 cup flour, sifted
1 cup white sugar
3/4 tsp salt
1-1/3 cups water
4 egg whites
1/8 cup vegetable oil
2 tsp pure vanilla extract
1-1/2 tsp pure almond extract
1 cup  sour cream


  1. PREHEAT oven to 325 degrees, and grease/butter either two 8″ or 9″ cake pans – or even a 9×13 pan.
  2. In a large mixing bowl, add first four ingredients in this recipe and make a well in the middle.
  3. In a small bowl, mix the egg whites with the water and vegetable oil and add to the bowl. Mix for a few seconds and add the remaining ingredients. Beat for 2 minutes (time it) and pour into the prepared pan(s) a little more than half full.
  4. Then drop the pans on the counter to bring the air bubbles to the top of the cake and pop most of the air bubbles in the batter.
  5. Bake for approximately 36-40 minutes in a 9×13 pan. If you are using cake pans, check after 25 minutes or so, a jelly roll pan is approximately 22-24 minutes and cupcakes are 16-19 minutes.


 Yields:  3 cups


1 (8oz) pkg cream cheese, at room temperature
1/2 cup powdered sugar (or to taste)
1 TBS pure vanilla extract
2 cups heavy whipping cream


  1. Combine the cream cheese, sugar, vanilla extract (or almond extract/lemon extract if using), in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
  2. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Note:  Instead of using a mixer, use your food processor (chopping blade). It will be nearly done by the time you finished pouring the cream in. The processor really cuts the time down and is powerful enough to turn your cream into butter, so don’t let it go too long.

Yellow Cake with Chocolate Buttercream

yellow cake CC


Yellow Cake with Chocolate Buttercream

 Yields:  2layer 9″ cake



1 1/4 cups (176g) all-purpose flour

1 1/4 cups (150g) cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 2/3 cups (356g) granulated sugar

3/4 cup (6 oz) unsalted butter, softened

1/4 cup (2 oz) vegetable oil

3 large eggs

2 large egg yolks

2 tsp vanilla extract

1 cup (8 oz) buttermilk

Chocolate Buttercream

1 1/2 cups (12 oz) butter, at room temperature (I like to use 1 cup unsalted and 1/2 cup salted)

3 3/4 cups (448g) powdered sugar

2/3 cup (68g) unsweetened cocoa powder

3 – 5 Tbsp half and half

1 1/2 tsp vanilla extract

 yellow cake CC2


  • Preheat oven to 350 degrees. Butter 2 9-inch round baking pans, line with parchment paper and butter parchment. Lightly dust pans with flour and shake out excess, set pans aside.
  • Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and granulated sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Blend in vegetable oil. Mix in eggs one at time then blend in egg yolks. Mix in vanilla. Add in 1/3 of the flour mixture then mix just until combined, then add in 1/2 of the buttermilk and blend until combined, repeat process once more then finish by mixing in remaining 1/3 of the flour mixture. Scrape down sides and bottom of bowl with a rubber spatula.
  • Divide batter among prepared cake pans. Bake in preheated oven 25 – 29 minutes until toothpick inserted into center comes out clean. Cool in pans several minutes, run knife around edge to make sure they are loose, then invert onto wire racks to cool (once halfway cool I recommend wrapping with plastic wrap until completely cool). Frost with chocolate buttercream once cool. Store in an airtight container.
  • For the frosting:
  • In a the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on moderately high speed until very pale and fluffy. Sift in cocoa powder then add in powdered sugar, 3 Tbsp half and half, and the vanilla and mix on low speed until combine, scrapping down the sides of the bowl as needed. Mix in up to additional 2 Tbsp half and half to thin as needed. Increase mixer to medium-high speed and whip until fluffy.

source: Cooking Classy