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Start by preheating the oven to 350°F. Grease a 9×13 baking dish and set it aside for later. In a medium sized mixing bowl, add the flour, baking powder, and salt. Whisk that together until properly combined. In a separate large mixing bowl, add the softened butter, oil and sugar.

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Instructions. Preheat oven to 350°F (177°C). Grease three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)

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Instructions. Preheat the oven to 350 F and spray two 6″ round cake pans**** with non-stick cooking spray, and lightly flour them. Set them aside. In a large mixing bowl, sift together the flours, baking powder, baking soda and salt. In another bowl, whisk together the coconut oil with the applesauce, followed by the eggs.

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Add the butter mixture, eggs and sour cream to the dry ingredients and mix until just combined. Add the hot water/coffee and whisk until smooth. Scrape batter into prepared pan. Bake cake for 30-35 minutes until a skewer inserted into the center comes out clean. Avoid overbaking which will make the cake dry.

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Frost the sides and top in a thin ¼-inch layer. Place the cake in the fridge before covering it with fondant. Add fondant. Roll your fondant out into a single round large enough to cover the 8-inch cake (16 inches wide and ¼ inch thick). Drape the fondant over the cake and smooth it toward the base. Add polka dots.

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Prep. Line the bottom of 3 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt. Beat together the butter, sugar, oil, and vanilla extract until light in color and fluffy.

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Make a well in the center of your dry ingredients and add in 2 beaten eggs, 1 cup of milk, ½ cup of coconut or vegetable oil, and 3 teaspoons of vanilla extract, then mix to combine. Pour in water. Add 1 cup boiling water after your batter is combined. Mix until smooth and transfer to your cake pans or 9x13 pan. Bake.

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Four-layer chocolate cake with Nutella buttercream. Try layers of watermelon and peaches, like in this fresh fruit cake. (We actually served trays of strawberries for both our boys' second birthdays, and all the kids went nutty for them.) Rice Krispie treats with layers of peanut butter and chocolate frosting. Vanilla cake with strawberry.

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Perfect for sea, space or disco themed birthday cakes that everyone will love. PME Edible Lustre Spray 100ml. $12.09 14. Make this easy one bowl chocolate cake recipe. Depending on how fancy you want to go with the topping and decorations, this one bowl wonder of a chocolate cake recipe is a top pick for birthdays! Fluffy and oh so chocolatey.

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Cream the butter, oil, and sugar together in a large bowl. Then beat in the eggs and vanilla. Combine the dry ingredients and add them to the butter mixture followed by the buttermilk. Mix everything together just until combined. Divide the batter between two 9-inch cake pans and bake for 20-25 minutes in a 350°F oven.

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Preheat the oven to 350°F (176°C). Grease the sides and bottom of a 9×13 pan. Cream the butter and sugars together until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla extract. Combine the flour, baking soda and salt, then slowly add to the cookie dough and mix until combined.

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This egg- and dairy-free chocolate cake recipe doubles down on the classic pairing of chocolate and orange, using the combination in both the crumb and the silky butterless buttercream frosting.

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For the chocolate cake layers. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.