When it comes to special occasions, a delicious and visually appealing cake can make all the difference. But why settle for the same old vanilla or chocolate cake recipe when you can impress your guests with something truly unique? In this article, we’ll take you on a culinary journey around the world, featuring 20 mouthwatering cake recipes that incorporate bold flavors and exotic ingredients.
From the subtle bitterness of matcha green tea to the warm spices of chai, these cakes are sure to tantalize your taste buds and leave everyone asking for seconds. Whether you’re celebrating a birthday, anniversary, or simply want to indulge in some sweet treats, we’ve got you covered with our collection of one-of-a-kind cake recipes.
So go ahead, get creative, and bake up a storm! In the next section, we’ll be sharing our first 10 unique cake recipes, starting with the refreshing Matcha Green Tea Layer Cake with White Chocolate Ganache. Stay tuned!
Matcha Green Tea Layer Cake with White Chocolate Ganache
Experience the perfect harmony of Japanese green tea and sweet white chocolate in this decadent layer cake.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons matcha powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
For the ganache:
– 8 ounces white chocolate chips
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, eggs, matcha powder, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Divide batter evenly among prepared pans and smooth tops.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely on wire racks.
7. Melt white chocolate chips with heavy cream and butter in a double boiler or microwave-safe bowl.
8. Assemble cake layers and drizzle with ganache.
Cooking Time: 45-50 minutes
Lavender Honey Cake with Lemon Glaze
This moist and fragrant cake combines the floral sweetness of lavender with the warmth of honey, finished with a tangy lemon glaze. Perfect for springtime celebrations or as a unique dessert offering.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 2 large eggs
– 1 tablespoon dried lavender buds
– 1/4 cup honey
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, lavender buds, and honey until well combined.
4. Gradually add dry ingredients to wet ingredients; mix until smooth.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Mix until smooth and drizzle over cooled cake.
Black Sesame Mochi Cake with Red Bean Filling
Discover the perfect blend of Japanese flavors with this unique mochi cake filled with sweet red bean paste.
Ingredients:
– 1 cup glutinous rice flour
– 1/2 cup cornstarch
– 1/4 cup black sesame seeds
– 1/4 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon salt
– Red bean paste (homemade or store-bought)
– Confectioner’s sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine glutinous rice flour, cornstarch, and black sesame seeds.
3. Gradually add water and sugar while kneading the mixture until a dough forms.
4. Divide the dough into small portions and shape each into a ball.
5. Flatten each ball slightly to form a disk shape.
6. Spoon about 1 tablespoon of red bean paste onto one half of the disk, leaving a 1/2-inch border around the filling.
7. Fold the other half of the disk over the filling and press edges to seal.
8. Place cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until lightly golden.
9. Dust with confectioner’s sugar before serving.
Cooking Time: 15-20 minutes
Chai Spiced Carrot Cake with Cream Cheese Frosting
This moist and aromatic cake is infused with the comforting flavors of chai, perfect for a cozy gathering or as a sweet treat any time of the year. The creamy cream cheese frosting adds a tangy contrast to the spices.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cayenne pepper
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. Whisk together flour, sugar, baking powder, cinnamon, cardamom, ginger, and cayenne pepper.
3. In a separate bowl, combine butter, eggs, and grated carrots. Add the dry ingredients and mix until just combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
6. Allow cakes to cool completely before frosting with cream cheese mixture (beat softened cream cheese, butter, and powdered sugar until smooth).
Cooking Time: 35-40 minutes
Ube Halaya Cake with Coconut Cream
This rich and moist cake combines the natural sweetness of purple yam (ube) with the creamy goodness of coconut cream, making it a perfect dessert for special occasions.
Ingredients:
– 1 cup ube halaya (purple yam jam)
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 1 cup coconut cream, chilled
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, and ube halaya. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
Cooking Time: 40-45 minutes
Note: Coconut cream can be whipped and served as a topping for the cake, if desired.
Rosemary Olive Oil Cake with Balsamic Strawberries
A refreshing twist on the classic cake, this recipe combines the earthy flavors of rosemary and olive oil with the sweetness of balsamic strawberries.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup olive oil
– 2 teaspoons dried rosemary leaves
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
– Fresh strawberries, hulled and sliced
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and rosemary leaves.
3. Add olive oil, eggs, and vanilla extract; mix until smooth.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
5. Allow cake to cool before slicing and serving with balsamic strawberries: toss sliced strawberries with balsamic glaze and serve alongside the cake.
Cooking Time: 45-50 minutes
Pistachio Rosewater Cake with Cardamom Syrup
Experience the exotic flavors of India with this unique cake recipe, featuring pistachio and rosewater, paired with a sweet and spicy cardamom syrup.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup chopped pistachios
– 2 teaspoons rosewater
For the syrup:
– 1 cup granulated sugar
– 1 cup water
– 2 green cardamom pods, crushed
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat eggs until light and fluffy. Add butter and whisk until smooth.
4. Add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in pistachios and rosewater.
6. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
7. For the syrup, combine sugar, water, crushed cardamom, and cinnamon in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes.
8. Once cakes are cooled, drizzle with cardamom syrup and serve.
Cooking Time: 50-60 minutes
Chocolate Avocado Cake with Cashew Frosting
This decadent cake combines the natural creaminess of avocados with the deep flavor of dark chocolate, topped with a silky cashew frosting.
Ingredients:
For the cake:
– 2 ripe avocados
– 1 cup unsalted butter, at room temperature
– 1 3/4 cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 and 1/4 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon salt
For the frosting:
– 1 cup raw cashews
– 1/4 cup unsalted butter, softened
– 1 and 3/4 cups powdered sugar
– 2 tablespoons vanilla extract
– 2-3 tablespoons heavy cream or whole milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a blender, combine avocados, butter, sugar, eggs, and vanilla extract; blend until smooth.
3. In a medium bowl, whisk together flour, cocoa powder, and salt.
4. Add dry ingredients to the avocado mixture; blend until just combined.
5. Divide batter evenly between prepared pans; bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cakes cool completely before frosting with cashew frosting.
Cooking Time: Approximately 45-50 minutes, including baking and cooling time.
Earl Grey Tea Cake with Vanilla Bean Buttercream
A delicate and aromatic cake infused with the subtle flavors of Earl Grey tea, paired with a rich and creamy vanilla bean buttercream.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup Earl Grey tea-infused milk (see note)
– 1 teaspoon vanilla extract
For the buttercream:
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups powdered sugar
– 1/2 teaspoon vanilla bean paste
– 2-3 drops Earl Grey tea-infused syrup (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until smooth. Add milk and vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
7. For the buttercream, beat softened butter and powdered sugar until smooth. Add vanilla bean paste and tea-infused syrup (if using); mix well.
Cooking Time: 50-60 minutes
Sweet Potato Cake with Maple Cinnamon Frosting
Elevate your dessert game with this moist and flavorful sweet potato cake, topped with a velvety maple cinnamon frosting.
Ingredients:
For the cake:
– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1/4 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, butter, eggs, and vanilla extract. Stir until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before frosting.
Frosting:
1. In a small bowl, whisk together powdered sugar, maple syrup, and cinnamon.
2. Add softened butter and mix until smooth and creamy.
3. Spread or drizzle over cooled cake.
Cooking Time: 30-35 minutes
Basil Lime Cake with Coconut Whipped Cream
A refreshing twist on traditional cake, this Basil Lime Cake combines the brightness of lime zest and juice with the subtle sweetness of basil, topped with a dollop of creamy coconut whipped cream.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh basil leaves
– Coconut whipped cream (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, yogurt, lime juice, and basil leaves.
4. Combine wet and dry ingredients; pour into prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow to cool before serving with coconut whipped cream.
Coconut Whipped Cream:
– 1 cup heavy whipping cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
Whip cream until stiff peaks form; fold in coconut and sugar. Top cake with dollop of whipped cream and garnish with additional basil leaves, if desired.
Cooking Time: 25-30 minutes
Red Wine Chocolate Cake with Mascarpone Frosting
Elevate your dessert game with this decadent red wine chocolate cake, paired with a creamy mascarpone frosting. The subtle hint of red wine adds depth and complexity to the rich chocolate flavor.
Ingredients:
For the cake:
– 2 ¾ cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, combine milk, eggs, red wine, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among prepared pans and smooth tops.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool completely.
7. For the frosting, beat mascarpone cheese and butter until smooth. Gradually add powdered sugar, beating until combined. Add vanilla extract and mix well.
Cooking Time: 35-40 minutes per cake
Turmeric Ginger Cake with Citrus Glaze
Brighten up your day with this vibrant and flavorful cake, infused with the warmth of turmeric and ginger, topped with a tangy citrus glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain Greek yogurt
– Citrus Glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, turmeric, ginger, and salt.
3. In a large bowl, cream butter and eggs until light and fluffy. Add yogurt and mix until combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool before topping with Citrus Glaze (see below).
Citrus Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon honey
Mix all ingredients together until smooth. Drizzle over cooled cake.
Fig and Goat Cheese Cake with Honey Drizzle
A sweet and savory cake that combines the natural sweetness of figs with the tanginess of goat cheese, finished with a drizzle of warm honey.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 4 ounces goat cheese, crumbled
– 1/2 cup chopped dried figs
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
– Honey, for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. In a large bowl, beat butter until creamy. Add goat cheese and beat until smooth.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Fold in chopped figs.
7. Pour batter into prepared pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Drizzle with warm honey before serving.
Cooking Time: 45-50 minutes
Blue Cornmeal Cake with Piñon Nuts and Agave
This moist and flavorful cake combines the natural sweetness of blue cornmeal with the nutty flavor of piñon nuts and the subtle hint of agave syrup. Perfect for a special occasion or as a sweet treat any time.
Ingredients:
– 1 cup blue cornmeal
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup piñon nuts, chopped
– 2 tablespoons agave syrup
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together cornmeal, flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk together melted butter, egg, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in piñon nuts and agave syrup.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Chai Latte Cake with Spiced Caramel Drizzle
Moist vanilla cake infused with the comforting flavors of chai tea, topped with a velvety spiced caramel drizzle. Perfect for a cozy afternoon or evening gathering.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon vanilla extract
For the spiced caramel drizzle:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, whisk together wet ingredients and add the dry mixture. Divide batter evenly between prepared pans.
4. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
5. For the spiced caramel drizzle, combine cream, sugar, butter, cinnamon, cardamom, and salt in a small saucepan. Cook over medium heat, stirring constantly, until caramel forms (about 10 minutes). Remove from heat and let cool slightly.
6. Assemble cake by spreading one half with spiced caramel and topping with the other half.
Cooking Time: Approximately 45-50 minutes
Pumpkin Sage Cake with Brown Butter Frosting
Pumpkin Sage Cake with Brown Butter Frosting Recipe
Warm up to the flavors of fall with this moist and aromatic pumpkin cake, infused with the earthy goodness of sage, and topped with a rich brown butter frosting.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1/4 cup chopped fresh sage leaves
– Confectioners’ sugar, for dusting (optional)
– Brown Butter Frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, combine sugar, pumpkin puree, melted butter, eggs, and chopped sage leaves. Whisk until smooth.
4. Gradually add the dry ingredients to the wet mixture, whisking until just combined.
5. Divide batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Brown Butter Frosting:
1. Melt 2 tbsp unsalted butter over medium heat. Continue cooking, stirring occasionally, until butter turns golden brown (about 5-7 minutes).
2. Remove from heat and whisk in 1 cup powdered sugar.
3. Adjust consistency as needed with additional powdered sugar or milk.
Peanut Butter and Jelly Cake with Graham Cracker Crumble
This moist and flavorful cake is a twist on the classic PB&J sandwich, featuring layers of peanut butter and jelly-infused goodness topped with a crunchy graham cracker crust.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup creamy peanut butter
– 1 cup grape jelly
– 1 cup graham cracker crumbs
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, peanut butter, and grape jelly. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans. Smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely.
8. Top each cake with graham cracker crumbs and a dusting of confectioners’ sugar (if desired).
Cook Time: 30-35 minutes
Charcoal Activated Coconut Cake with Lychee Filling
A tropical twist on a classic dessert, this charcoal activated coconut cake is infused with the subtle smokiness of activated charcoal and filled with a sweet and tangy lychee filling.
Ingredients:
For the cake:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 1/2 cup coconut oil, melted
– 1 tablespoon activated charcoal powder
For the lychee filling:
– 1 cup fresh lychees, peeled and pitted
– 1 tablespoon honey
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together coconut flour, sugar, unsweetened shredded coconut, baking powder, and salt.
3. In a large bowl, whisk together eggs, melted coconut oil, and activated charcoal powder.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before filling with lychee mixture.
Cooking Time: 35-40 minutes
Apple Cider Donut Cake with Cinnamon Sugar Coating
This moist and flavorful cake is infused with the sweet and spicy flavors of apple cider, topped with a crunchy cinnamon sugar coating that adds an extra layer of delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1 cup apple cider
– 2 large eggs
– 1 teaspoon vanilla extract
– Cinnamon sugar coating (see below)
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, apple cider, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before topping with cinnamon sugar coating.
Cinnamon Sugar Coating:
– Mix together 1/2 cup granulated sugar and 2 tablespoons ground cinnamon in a small bowl.
– Sprinkle mixture evenly over the cooled cake.
Summary
Get ready to impress your guests with these 20 unique and delicious cake recipes perfect for special occasions! From Matcha Green Tea Layer Cake with White Chocolate Ganache to Charcoal Activated Coconut Cake with Lychee Filling, there’s something for every taste bud. With flavors like lavender, chai spice, pistachio, and turmeric ginger, you’ll never get bored. Whether you’re looking for a show-stopping dessert or just want to try something new, this collection has got you covered.
