Delicious Cake Recipes To Try This weekend

Delicious Cake Recipes To Try This weekend


New Delhi: Cakes are something which we all love to eat. Be it on birthdays or anniversaries or maybe any festive occasion for that matter, cakes have become an integral part of all celebrations. Nowadays, there are a variety of cakes available and with an increase in customizations, beautifully themed cakes have made their place on the baker’s shelf. To celebrate this delicious food item, the first international cake day was held on July 20, 2011, in nine countries under the motto ‘I Cake You’.

Although presently, International Cake Day is celebrated on November 26, let’s look at some delicious recipes to reminisce about the first time this day was observed, because ‘firsts’ are always special.

1. Tiramisu Cake (By Vidisha Bathwal, Chef and Founder, of Paprika Gourmet)


  • 6 large eggs
  • 1 cup granulated white sugar
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ cup strong brewed coffee, espresso 

For Mascarpone Frosting:

  • 4 ½ cups full-fat mascarpone, cold
  • 2 ½ cups  powdered sugar, sifted
  • ½ cup strong brewed coffee – espresso, chilled
  • 1 ½ cups heavy whipping cream, cold
  • Decoration to your preference
  • Unsweetened cocoa powder
  • Whipped cream


  • Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8″ (20cm) baking pans with parchment paper. Set aside.

For the cake:

  • In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined.
  • Add sugar and whisk on medium-high speed for about 10-12 minutes until white pale, foamy and tripled in size. 
  • With a wooden spoon, fold in the flour, and cornstarch baking powder carefully. Don’t overwork the batter, it will lose too much air. Divide in prepared baking pans and bake for 20-22 minutes. Let it cool completely, then demould.

For the mascarpone frosting:

  • Whisk mascarpone on medium speed until creamy for about 2 minutes. Add powdered sugar and whisk until creamy and combined another 1-2 minutes.
  • Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes.

For Assembling:

  • Place the first cake layer on a cake board or cake stand. Brush with a third of the ½ cup of coffee.
  • Then spread ⅓ of the mascarpone cream with an offset spatula on top.
  • Repeat one more time. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting.
  • Level the top and sides with the offset spatula. Chill for at least 4 hours in the fridge. Dust with cocoa powder.


Tiramisu Cake (Image Source: Paprika Gourmet)
Tiramisu Cake (Image Source: Paprika Gourmet)

2. Rasmalai Cake (By Chef Banshidhar Parida, 3102 BCE)


  • ¾ cup vegetable oil
  • 1 cup yoghurt
  • 1 cup (200g) castor sugar
  • ½ cup (120mL) milk
  • ½ tsp kewra extract
  • 2 drops of yellow food colour
  • ½ tsp cardamom powder
  • 2-3 saffron strands
  • 2 cups (240g) all-purpose flour (maida)
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) baking soda
  • 2 cups whipping cream
  • 1 box of rasmalai


  • Preheat the oven to 180 degrees C and line two 6-inch round cake pans with parchment paper.
  • In a bowl of milk, add a few strands of saffron and some cardamom powder. Mix well and set this aside to infuse for a few minutes.
  • In a separate bowl add the yoghurt and sprinkle baking soda over it and set it aside to foam up.
  • Whisk together castor sugar and oil in a separate bowl until pale and well combined.
  • Add kewra extract/vanilla extract.
  • Now pour the yoghurt mixture into the oil and sugar mixture along with the infused milk and mix well.
  • Sift in maida and baking powder into the wet ingredients. Whisk until no lumps can be seen. 
  • Bake at 180C for 30-35 minutes or only until a skewer inserted in the centre comes out clean.
  • Let the cakes cool completely and then divide each cake into half using a serrated knife.
  • For the frosting, beat whipping cream to stiff peaks and fold in a few spoons of the liquid from rasmalai into the whipped cream.
  • Add in a few drops of yellow food colour.
  • Take one layer of cake and drizzle some of the rasmalai liquid. Pipe a generous layer of whipped cream. 
  • Add some chopped pistachios, then put the second cake layer. Keep repeating with as many layers as you need. 
  • Add dollops of whipped cream and spread it evenly on the top surface. Garnish with small pieces of rasmalai and serve.

3. Honey & Black Tea Loaf (Chef Preetanjali Pasari, Butterfingers by Preetanjali)


  • 100 grams butter 
  • 120 grams sugar 
  • 30 grams honey 
  • 2 eggs 
  • 200 grams flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda  
  • 100 grams milk 
  • 3 tablespoons Assam black tea 


  • Preheat your oven to 180 degrees.
  • Cream the butter, sugar and honey till all the sugar dissolves. This batter should be light and fluffy. Add the eggs one at a time combining well between each. 
  • Sieve in the flour, baking powder and baking soda, and mix. 
  • Add in the milk and tea. 
  • Pour this into your desired tin or container of roughly 8-9”.
  • Bake for 30-35 mins or until done.


Honey And Black Tea Loaf (Image Source: Butterfingers by Preetanjali)
Honey And Black Tea Loaf (Image Source: Butterfingers by Preetanjali)

4. Pineapple Cake (By Shivani Gupta, Chef and Founder at Food N Dudes, Bhandup West, Mumbai)


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (with juice)
  • 1/2 cup buttermilk

For the Pineapple Frosting:

  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup crushed pineapple (well-drained)
  • 1-2 tablespoons milk (if needed)
  • 1/2 teaspoon vanilla extract


  • Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
  • In a medium bowl whisk together the flour baking powder baking soda and salt. Set aside.
  • In a large mixing bowl cream together the butter and sugar until light and fluffy using an electric mixer.
  • Add the eggs one at a time beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the creamed mixture alternating with the crushed pineapple and buttermilk. Begin and end with the dry ingredients mixing until just combined.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake for 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  • To make the pineapple frosting cream the softened butter in a mixing bowl until smooth. Gradually add powdered sugar crushed pineapple and vanilla extract. Beat until creamy and well combined. If the frosting is too thick add milk one tablespoon at a time until desired consistency is reached.
  • Once the cake has cooled frost the top and sides with the pineapple frosting.
  • Decorate the cake with additional crushed pineapple or pineapple slices for an extra tropical touch.
  • Slice and serve the pineapple cake and enjoy!

Note: Make sure to drain the crushed pineapple well before adding it to the cake batter and frosting to avoid excess moisture.

5. Raspberry Lemonade Cake (By Ravi Choudhary, Head Chef of Fornai Caffe)


For the cake:

  • 2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

For the raspberry filling:

  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the lemonade glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

For decoration (optional):

  • Fresh raspberries
  • Lemon slices
  • Edible flowers


  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the softened butter to the dry ingredients and mix using an electric mixer on low speed until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the eggs, buttermilk, lemon zest, lemon juice, and vanilla extract.
  • Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Continue to mix until the batter is smooth and well combined.
  • Divide the batter equally between the prepared cake pans.
  • In a small saucepan, combine the raspberries, sugar, cornstarch, and water for the raspberry filling. Cook over medium heat, stirring gently, until the raspberries break down and the mixture thickens to a jam-like consistency. Remove from heat and let it cool slightly.
  • Spoon the raspberry filling over the cake batter in both pans, distributing it evenly.
  • Use a butter knife to gently swirl the raspberry filling into the cake batter to create a marbled effect.
  • Bake the cakes in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the centre comes out clean.
  • While the cakes are baking, prepare the lemonade glaze. In a bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy.
  • Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
  • Once the cakes are completely cool, drizzle the lemonade glaze over the top of both cakes.
  • For an elegant touch, decorate the cakes with fresh raspberries, lemon slices, and edible flowers, if desired.
  • Slice and serve this delightful Raspberry Lemonade Cake to celebrate International Cake Day, and enjoy the burst of flavours from the tangy lemon, sweet raspberries, and buttery cake!

6. Red Velvet Cake (By Banshidhar Parida Istaka, 3102 BCE)


  • 1 ½ cups white sugar
  • ½ cup shortening
  • 2 eggs
  • 4 tablespoons red food colouring
  • 2 tablespoons cocoa
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 ½ cups sifted all-purpose flour
  • 1 tablespoon distilled white vinegar
  • 1 ½ teaspoons baking soda

For Icing:

  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 cup butter, room temperature
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  • Make the cake: Beat 1 1/2 cups sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine red food colouring and cocoa to make a paste; add to creamed mixture.
  • Mix buttermilk, salt, and 1 teaspoon vanilla together in a small bowl. Add flour, alternating with buttermilk mixture, mixing just until incorporated. Mix vinegar and baking soda together; gently fold into the cake batter and pour into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, for about 30 minutes.
  • Make the icing: Heat milk and flour in a saucepan over low heat, stirring constantly, until thick. Set aside to cool completely.
  • Meanwhile, beat sugar, butter, and vanilla together in a large bowl with an electric mixer until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.


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