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

•

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!