This is a refreshing and moist cake♪♪The story behind this recipeI love making yogurt cakes often, and I decided to use up some leftover vanilla beans from other baking projects.

This recipe was given to me by my high school science teacher, Mrs. Gregory, amd this was the first ever chocolate cake I’ve ever baked by myself. It’s moist, fluffy and devilishly delicious.The recipe calls for 2 cups sugar but I used 1 and 1/2 cups instead.In the recipe, the baking time was 50-55mins for rectangular pan but in my oven, the cake was done within 40 mins so baking time may vary.

I came across this recipe on the internet when I was looking for semolina cake recipe. In my first attempt I followed the recipe step by step, but unfortunately the cake turned out very dry. So, I made orange syrup and poured it on top, I thought the syrup would make the cake moist. The cake was nice and moist with orange syrup, but it had to be eaten as quick as possible, because it turned bad the next day.So, in this recipe I have made some adjustments where I reduced the amount of flour and sugar in it and added extra almond powder. I used orange juice instead of milk and added orange zest. The cake turned out very nice, moist with slightly orange flavored.

"10 Minute Prep! Bakery Banana Cake"is my family's standard recipe. But when I want to make it a little richer for our guests, or as a gift, I add almond flour to the batter.Use fully ripened bananas. I use a small amount of sugar for this cake because of the sweetness of the fruit.Always bring the butter and eggs to room temperature. If they are cold, they will separate and won't mix well.To cut the cake nicely, remove the cake from the cake pan, let it cool on a rack before slicing into it. Recipe by Puru berry.

I have been following the trends for 2018 in regards to cooking, not only for the Greek Cuisine but all cuisines and baking…there is one that I am so interested in trying…(The Japanese Cheese Cake), but some I am thinking No, due to lack of ingredients. 🙂 Some are just absolutely beautiful….have you seen the new trends for cupcake design just so pretty. 🙂Due to the cold front I mentioned the other day I have not been to the supermarket and so I went back into my pantry this morning and came out with ingredients for a really nice if I may use the word Vintage recipe for Marble Cake…:) Chocolate and Vanilla swirled together to make this simple but yet delicious cake which I think most of us do love to eat. 🙂

I changed it a little and made cupcakes instead of 1 large cake. The large version serves 12, as watching the weight & handing out cup cakes are far easier for me and only take 10-12 minutes in the oven per batch. These cakes are fluffy light & amazing!!!

Here’s the recipe for eggless vanilla cake which I absolutely love. You can bake vanilla cake in a oven or in a pressure cooker.

My mother baked me these many times when I was a child. She used small aluminium cups, but I use a pound cake pan.If you are eating these more than a day after they have been baked, slice them and then microwave for about 20 seconds. It'll be nice and fluffy. Recipe by Setsubunhijiki

I prefer this anytime over any other cake coz it is simple with fragrance of fresh vanilla into it, and doesnt need any icing sugar on topand no refrigeration required ;)... enjoy it with tea /coffee or as a quick dessert bite :)

I received a lot of persimmons, so I came up with my own recipe for a cake.The baking time may vary depending on the oven, so test with a wooden skewer or toothpick to see whether your cake is done or not. You can also use muffin tins, a round cake mold, or a pound cake mold. You can also use margarine, but I recommend butter. Recipe by nathu.

Adapted from an internet recipe and tweaked a few times until I liked it. It's fluffy, soft, delicious, and not dry. This recipe makes about 10-15 small cups.

I wanted to make a fluffy cake without eggs for my child, who has an egg allergy.I asked my friend who's a cooking expert on the amount of baking soda to use.I used a silicone mold, but you can use a cake pan.After adding baking soda and vinegar, the mixture will fizz, but don't worry. Once you add the ingredients, put in the oven quickly (within 10 minutes).After baking, the smell of the vinegar will disappear.As there's little sugar and oil content, it may be suitable for small children. Recipe by Mu-a