Agnese Ležnina 30 of most popular cakes

Dear friends,

As someone who has a passion for baking and creating sweet treats, I'm thrilled to introduce you to this wonderful recipe book filled with the 30 most popular cake recipes to make for your holidays. Whether you're an experienced baker or just starting out, this collection of recipes is sure to inspire you and help you create delicious cakes that will impress your family and friends.

The holidays are a special time of year when we gather with loved ones to share food, gifts, and memories. And what better way to celebrate than with a homemade cake? From classic flavors like vanilla and chocolate, to more unique combinations like raspberry and pistachio, this recipe book has something for everyone.

Each recipe has been carefully selected and tested to ensure that it's easy to follow and produces a perfect result every time. So go ahead, get creative in the kitchen, and enjoy the wonderful flavors and aromas of these delicious cakes. I hope this recipe book brings you joy and inspires you to create memories that will last a lifetime.

Happy baking!

© Agnese Ležnina

01      Chocolate cake

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2 cups all-purpose flour

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2 cups granulated sugar

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3/4 cup unsweetened cocoa powder

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2 teaspoons baking powder

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1 1/2 teaspoons baking soda

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1 teaspoon salt

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1 cup buttermilk

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1/2 cup vegetable oil

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2 large eggs

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2 teaspoons vanilla extract

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1 cup boiling water

Ingredients:

For the frosting:

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1/2 cup unsalted butter, softened

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2/3 cup unsweetened cocoa powder

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3 cups powdered sugar

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1/3 cup milk

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1 teaspoon vanilla extract

01      Instructions:

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and set aside.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.

In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Then, slowly pour in the boiling water and mix until well combined.

Divide the batter evenly between the two prepared cake pans.

Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, make the frosting. In a large mixing bowl, cream together the butter and cocoa powder until smooth.

Gradually add the powdered sugar, milk, and vanilla extract, and mix until the frosting is smooth and creamy.

Once the cakes have cooled completely, place one cake layer on a plate or cake stand. Spread a layer of frosting over the top of the cake.

Place the second cake layer on top of the frosting, then spread a layer of frosting over the top of the second cake layer.

Decorate the cake as desired, then slice and serve.

Enjoy your delicious chocolate cake!

02      Carrot cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1 1/2 teaspoons baking soda

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1 teaspoon ground cinnamon

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1/2 teaspoon ground ginger

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1/4 teaspoon ground nutmeg

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1/2 teaspoon salt

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4 large eggs

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1 1/2 cups granulated sugar

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1 cup vegetable oil

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2 cups grated carrots (3-4 medium carrots)

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1/2 cup chopped walnuts (optional)

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1/2 cup raisins (optional)

Ingredients:

For the cream cheese frosting:

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8 ounces cream cheese, softened

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1/2 cup unsalted butter, softened

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1 teaspoon vanilla extract

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3 cups powdered sugar

02      Instructions:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a large bowl, beat the eggs until frothy. Gradually beat in the sugar, then beat in the oil.

Stir in the dry ingredients, mixing until just combined.

Stir in the grated carrots, walnuts, and raisins (if using).

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

While the cakes cool, make the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, and vanilla until light and fluffy.

Gradually beat in the powdered sugar until the frosting is smooth and creamy.

To assemble the cake, place one cake layer on a serving plate and spread with a generous layer of frosting.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

If desired, decorate the cake with additional chopped walnuts or shredded carrots.

Chill the cake in the refrigerator for at least an hour before serving.

Enjoy your delicious carrot cake!

03      Red Velvet cake

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2 1/2 cups all-purpose flour

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1 1/2 cups granulated sugar

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1 teaspoon baking powder

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1 teaspoon baking soda

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1 teaspoon salt

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1 teaspoon cocoa powder

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1 1/2 cups vegetable oil

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1 cup buttermilk

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2 large eggs

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1 teaspoon vanilla extract

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2 tablespoons red food coloring

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1 teaspoon white vinegar

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Cream cheese frosting (recipe below)

Ingredients:

For the cream cheese frosting:

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8 ounces cream cheese, softened

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1/2 cup unsalted butter, softened

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1 teaspoon vanilla extract

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3 cups powdered sugar

03      Instructions:

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

In a large bowl, beat together the oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

While the cakes cool, make the cream cheese frosting. In a large bowl, beat together the cream cheese, butter, and vanilla until light and fluffy.

Gradually beat in the powdered sugar until the frosting is smooth and creamy.

To assemble the cake, place one cake layer on a serving plate and spread with a generous layer of frosting.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Chill the cake in the refrigerator for at least an hour before serving.

Enjoy your delicious Red Velvet Cake!

04      Cheesecake

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1 1/2 cups graham cracker crumbs

(about 10-12 whole crackers)

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1/4 cup granulated sugar

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1/2 cup unsalted butter, melted

Ingredients:

For the filling:

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4 (8-ounce) packages cream cheese, softened

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1 1/4 cups granulated sugar

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4 large eggs

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1 teaspoon vanilla extract

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1/2 cup sour cream

For the crust:

04      Instructions:

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture into the bottom of the prepared pan, using a flat-bottomed glass or measuring cup to press the crust down evenly.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

In a large bowl, beat the cream cheese and sugar together until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.

Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes.

Remove the cheesecake from the oven and let it cool to room temperature.

Chill the cheesecake in the refrigerator for at least 4 hours (or overnight) before serving.

When ready to serve, run a knife around the edge of the cheesecake to loosen it from the pan, then release the springform and transfer the cheesecake to a serving plate.

Enjoy your delicious cheesecake!

You can also add a variety of toppings to your cheesecake,

such as fruit compote, chocolate sauce, or whipped cream, if desired.

05      Angel food cake

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1 cup cake flour

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1 1/2 cups granulated sugar, divided

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12 large egg whites, at room temperature

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1/4 teaspoon salt

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1 1/2 teaspoons cream of tartar

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1 teaspoon vanilla extract

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Optional toppings: whipped cream, fresh fruit, or fruit sauce

Ingredients:

05      Instructions:

Preheat your oven to 350°F (175°C).

Sift the cake flour and 3/4 cup of sugar together in a small bowl.

In a large bowl, beat the egg whites and salt together until frothy.

Add the cream of tartar and continue to beat until soft peaks form.

Gradually add the remaining 3/4 cup of sugar, 2 tablespoons at a time, while continuing to beat the egg whites until stiff peaks form.

Gently fold in the sifted flour mixture and vanilla extract until just combined.

Pour the batter into an ungreased 10-inch tube pan.

Use a knife to cut through the batter in the pan, to eliminate any large air pockets.

Bake the cake for 35-40 minutes, or until the top is golden brown and the cake springs back when touched lightly.

Remove the cake from the oven and immediately invert the pan onto a wire rack.

Let the cake cool completely in the pan upside down, about 1 hour.

Once the cake has cooled, use a knife to loosen the sides of the cake from the pan, then carefully remove the cake from the pan.

Serve the Angel Food Cake with your desired toppings, such as whipped cream and fresh fruit.

Enjoy your light and fluffy Angel Food Cake!

06      Pound cake

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3 cups all-purpose flour

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1/2 teaspoon baking powder

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1/2 teaspoon salt

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1 cup unsalted butter, at room temperature

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2 1/2 cups