Cake Never There Lyrics: Two Delicious Cake Recipes To Try

Do you know the feeling of wanting something deliciously sweet but not being able to find it? It’s just like the lyrics of Cake’s hit song, “Never There”. But fear not, because we have not one, but two cake recipes that will satisfy your sweet tooth and make you feel like the cake is always there. So, let’s get baking!

Recipe 1: Chocolate Cake with Buttercream Frosting

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans with butter and dust with cocoa powder.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add in the milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth.
4. Stir in the boiling water. The batter will be thin, but that’s okay.
5. Pour the batter into the prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pans.
6. To make the buttercream frosting, beat the butter in a large mixing bowl until creamy. Gradually beat in the confectioners’ sugar, heavy cream, and vanilla extract until smooth and fluffy.
7. When the cake layers have cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and spread more frosting on top and around the sides of the cake.
8. Decorate with chocolate shavings or fresh berries, if desired.

Nutritional Information:

Each serving of this chocolate cake with buttercream frosting contains approximately:

• Calories: 560
• Fat: 25g
• Carbohydrates: 84g
• Protein: 4g

Cooking Time:

Preparation time: 20 minutes

Cooking time: 30-35 minutes

Total time: 1 hour

Tips:

• Make sure to grease the cake pans well to prevent the cake from sticking.
• If you don’t have two cake pans, you can bake the cake in a single pan and slice it in half horizontally once it has cooled.
• For a richer chocolate flavor, use Dutch-processed cocoa powder.

Notes:

This cake is perfect for birthdays, parties, or any occasion that calls for a decadent chocolate cake. It’s moist, fluffy, and rich in chocolate flavor. The buttercream frosting is creamy and sweet, making it the perfect complement to the cake.

Serving Suggestions:

Serve this chocolate cake with buttercream frosting with a glass of milk or a cup of coffee. It’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.

Suggestions for modifications and variations to the recipe:

• You can add chopped nuts, chocolate chips, or dried fruit to the cake batter for extra texture and flavor.
• You can also add food coloring to the frosting to make it more festive.
• If you prefer a less sweet frosting, you can reduce the amount of confectioners’ sugar and add more heavy cream.

Frequently Asked Questions:

Can I use a different type of frosting?

Yes, you can use any frosting you like. Cream cheese frosting, whipped cream frosting, or ganache would be delicious options.

Can I make this cake ahead of time?

Yes, you can make the cake and frosting ahead of time and store them separately in the refrigerator. When you’re ready to serve, let the cake come to room temperature before frosting and decorating it.

Recipe 2: Lemon Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 tablespoons lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 350°F (180°C). Grease a 9×5 inch loaf pan with butter and dust with flour.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy.
3. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream.
5. Stir in the lemon zest and lemon juice.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.
7. To make the lemon glaze, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled pound cake.

Nutritional Information:

Each serving of this lemon pound cake contains approximately:

• Calories: 410
• Fat: 20g
• Carbohydrates: 56g
• Protein: 4g

Cooking Time:

Preparation time: 20 minutes

Cooking time: 55-60 minutes

Total time: 1 hour 20 minutes

Tips:

• Make sure to grease the loaf pan well to prevent the pound cake from sticking.
• If you don’t have sour cream, you can use Greek yogurt or buttermilk instead.
• If you don’t have lemon zest, you can skip it or use orange zest instead.

Notes:

This lemon pound cake is perfect for afternoon tea or a brunch. It’s moist, tender, and bursting with lemon flavor. The lemon glaze adds a sweet and tangy touch to the cake.

Serving Suggestions:

Serve this lemon pound cake with a cup of tea or coffee. It’s also delicious with fresh berries or a scoop of vanilla ice cream.

Suggestions for modifications and variations to the recipe:

• You can add poppy seeds to the pound cake batter for extra texture and flavor.
• You can also add a pinch of nutmeg or cinnamon to the batter for warmth.
• If you prefer a less sweet glaze, you can reduce the amount of confectioners’ sugar and lemon juice.

Frequently Asked Questions:

Can I make this pound cake in a bundt pan?

Yes, you can bake this pound cake in a 10-inch bundt pan. Grease the pan well and bake for 50-55 minutes until a toothpick inserted in the center comes out clean.

Can I freeze this pound cake?

Yes, you can freeze this pound