Indulge Yourself With These Delicious Heavy Cake Recipes!

Indulge Yourself With These Delicious Heavy Cake Recipes!

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Cake Recipes With Heavy Cream / Whipping Cream Pound Cake Recipe
Cake Recipes With Heavy Cream / Whipping Cream Pound Cake Recipe from laurensuggests.blogspot.com

Who can resist the temptation of a yummy heavy cake? These two recipes will help you make a deliciously decadent cake that will satisfy your sweet tooth and bring smiles to your family and friends. Read on to learn how to make a heavy cake that will make everyone at your table happy!

Recipe 1: Rich Chocolate Heavy Cake

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup full-fat sour cream

Instructions:

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
  • In a large bowl, beat the butter, oil and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Add the sour cream and mix until fully incorporated.
  • Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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Nutritional Information:

This recipe yields 12 servings. Each serving contains approximately 333 calories, 21 grams of fat, 29 grams of carbohydrates, 2 grams of fiber, 17 grams of sugar, and 4 grams of protein.

Tips:

  • For an extra rich and moist cake, substitute 1/2 cup of the vegetable oil with 1/2 cup of melted butter.
  • For a lower-calorie cake, substitute the butter for applesauce and the oil for unsweetened applesauce.

Notes:

This cake can be stored in an airtight container at room temperature for up to 3 days.

Serving Suggestions:

  • Serve this cake with a dollop of freshly whipped cream and a sprinkle of cocoa powder.
  • Serve this cake with a scoop of ice cream or a drizzle of melted chocolate.

Frequently Asked Questions:

Q: Can I make this cake in a different size pan?
A: Yes, you can bake the cake in an 8-inch pan or a 9×13-inch pan, just adjust the baking time accordingly.


Recipe 2: Classic Vanilla Heavy Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup full-fat sour cream

Instructions:

  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined. Add the sour cream and mix until fully incorporated.
  • Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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Nutritional Information:

This recipe yields 12 servings. Each serving contains approximately 335 calories, 21 grams of fat, 29 grams of carbohydrates, 1 gram of fiber, 17 grams of sugar, and 4 grams of protein.

Tips:

  • For an extra rich and moist cake, substitute 1/2 cup of the butter with 1/2 cup of melted butter.
  • For a lower-calorie cake, substitute the butter for applesauce and the sour cream for plain Greek yogurt.

Notes:

This cake can be stored in an airtight container at room temperature for up to 3 days.

Serving Suggestions:

  • Serve this cake with a dollop of freshly whipped cream and a sprinkle of powdered sugar.
  • Serve this cake with a scoop of ice cream or a drizzle of caramel sauce.

Frequently Asked Questions:

Q: Can I make this cake in a different size pan?
A: Yes, you can bake the cake in an 8-inch pan or a 9×13-inch pan, just adjust the baking time accordingly.

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