Nutella Stuffed Cupcake

Moist chocolate cupcakes filled with gooey Nutella for a delightful surprise.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup yogurt
• 1 tsp vanilla extract
• Nutella (for stuffing)

Instructions:

1. Preheat oven to 350°F and line muffin tin with cupcake liners.
2. Mix dry ingredients in one bowl; wet in another.
3. Combine and stir until smooth.
4. Fill cupcake liners halfway, drop 1 tsp Nutella in center, then cover with more batter.
5. Bake for 18–20 mins until a toothpick comes out clean (except the Nutella center!).

Classic Vanilla Cake

A timeless, fluffy vanilla cake with the elegance of pure vanilla flavor.

Ingredients:

• 2 1/4 cups cake flour
• 1 3/4 cups granulated sugar
• 4 large egg whites (room temperature)
• 1 cup whole milk (room temperature)
• 1/2 cup unsalted butter (softened)
• 2 tsp pure vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Sift cake flour, baking powder, and salt into a large mixing bowl.
3. Beat the butter and sugar together for 3–5 minutes.
4. Gradually add in egg whites one at a time, beating well after each addition to maintain texture.
5. Stir vanilla extract into the milk. Then add dry and wet ingredients.
6. Bake for 25–30 minutes or until the tops are lightly golden .

Black Forest Cake

German-inspired chocolate sponge cake layered with cherries and whipped cream.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder and 1/2 tsp baking soda
• 3 eggs
• 1 cup buttermilk and 1/2 cup vegetable oil
• 2 tsp vanilla extract and 1/2 cup cherry syrup
• 1 1/2 cups whipped cream
• Chocolate shavings and cherries (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Whisk dry ingredients together in one bowl.
3. Beat eggs, buttermilk, oil, and vanilla in another bowl.
4. Combine wet and dry mixtures.
5. Pour into pans and bake for 25–30 minutes.
6. Brush layers with cherry syrup, then layer with whipped cream and cherries.
7. Stack layers, frost with whipped cream, and garnish with chocolate shavings and cherries.

Blackcurrant Cake

Fluffy vanilla sponge infused with blackcurrant jam and layered with berry cream.

Ingredients:

• 2 cups cake flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter
• 4 egg whites
• 1 cup milk
• 2 tsp vanilla extract
• 1/2 cup blackcurrant jam
• 1 cup whipped cream and Fresh blackcurrants (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C). Prepare two 8-inch round pans.
2. Cream butter and sugar until light and fluffy.
3. Mix in egg whites one at a time .
4. Alternate adding flour and milk,then stir in vanilla extract.
5. Divide batter evenly between pans and bake for 25–30 minutes.
6. Cool cakes, then spread blackcurrant jam between layers.
7. Frost the cake with whipped cream and decorate with fresh blackcurrants.

Butterscotch Cake

Caramel-sweet layers with velvety butterscotch frosting and crunch.

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 3 eggs
• 1 cup milk
• 1 tsp vanilla extract
• 1/2 cup butterscotch sauce
• 2 tsp baking powder
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch pans.
2. Cream butter and sugars until fluffy.
3. Add eggs one at a time, then vanilla.
4. Alternate flour and milk into batter.
5. Fold in butterscotch sauce.
6. Bake 30–35 minutes, cool, frost with butterscotch cream.

White Forest Cake

Elegant vanilla sponge layered with whipped cream and cherries.

Ingredients:

• 2 cups cake flour
• 1 1/2 cups sugar
• 4 egg whites
• 1 cup milk
• 1/2 cup butter
• 2 tsp vanilla extract
• 1 cup whipped cream
• 1/2 cup cherry syrup
• 1 cup pitted cherries
• White chocolate curls (for garnish)

Instructions:

1. Preheat oven to 350°F. Prepare two round pans.
2. Cream butter and sugar, beat in egg whites.
3. Alternate flour and milk; add vanilla.
4. Bake for 25–30 minutes. Cool completely.
5. Brush cakes with cherry syrup, layer with cream and cherries.
6. Finish with white chocolate garnish.

Choco Truffle Cake

Intense chocolate cake layered and glazed with silky truffle ganache.

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• For ganache: 8 oz dark chocolate + 1 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease two round pans.
2. Mix dry ingredients; add wet and beat until smooth.
3. Bake 30–35 mins. Cool layers.
4. Make ganache: heat cream, pour over chocolate, stir until glossy.
5. Layer and frost cake with truffle ganache.

Plum Cake

Spiced fruit cake loaded with dried fruits and festive warmth.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 cup butter
• 2 eggs
• 1/2 cup yogurt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup chopped dried plums, raisins, cashews
• 1/2 tsp baking soda
• 1 tsp baking powder

Instructions:

1. Preheat oven to 350°F. Grease loaf pan.
2. Cream butter and sugar; beat in eggs one at a time.
3. Add yogurt, spices, and chopped dried fruits.
4. Fold in sifted flour, baking soda, and baking powder.
5. Bake for 40–45 minutes. Cool and enjoy.

Choco Lava Cake

Decadent mini chocolate cakes with gooey molten centers.

Ingredients:

• 1/2 cup unsalted butter
• 4 oz semi-sweet chocolate
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 425°F. Grease 4 ramekins.
2. Melt butter and chocolate; stir until smooth.
3. Whisk eggs, yolks, sugar, and vanilla until light.
4. Fold in chocolate mixture and flour gently.
5. Divide into ramekins and bake for 12–14 minutes.
6. Invert onto plates, dust with powdered sugar, serve immediately.