Cakes are loved by people of all ages, and the variety of flavors available makes them even more exciting. Among the Top 10 Cake Flavors, White Chocolate Cake stands out for its creamy richness, while the Chocolate Sheet Cake is perfect for big gatherings with its delightful chocolate taste.
For those who prefer egg-free options, the Eggless Moist Chocolate Cake is a fantastic choice. If you’re looking for something unique, the Blue Velvet Cake with its vibrant color and soft texture is a showstopper. Lavender Cupcakes bring a floral touch to the list of Top 10 Cake Flavors, making them both aromatic and delicious.
The Top 10 Cake Flavors also include some quick and easy options, like the Microwave Chocolate Cake with Egg and the Mug Blueberry Cake, perfect for individual servings. For those who enjoy traditional flavors, the Eggless Saffron and Cardamom Cake offers a hint of Indian spices.
The Easy Pumpkin Cake adds a seasonal twist, especially for fall celebrations. Rounding out the Top 10 Cake Flavors is the Butterscotch Cake, known for its buttery, caramel-like flavor that melts in the mouth. Whether you love classic or creative cakes, these Top 10 Cake Flavors offer something for everyone!
1. White Chocolate Cake
Ingredients
- Sugar – 450 gms
- Unsalted butter – 250 gms
- Eggs – 2
- Maida – 230 gms
- White Chocolate – 140 gms
- Milk – 1 cup
- Vanilla extract – 1 teaspoon
- Self Raising flour – 85 gms
Process
- Preheat the oven for 150 degree for 10 minutes. Line the trays with butter paper.
- Seive the maida and self raising flour together.
- In a saucepan, combine butter, chocolate, sugar, milk until smooth.
- Remove and cool.
- Add rest of ingredients and mix well.
- Pour into the pan and bake for 40 minutes until the skewer comes out clean.
2. Chocolate Sheet Cake
Ingredients
- Sugar – 2 cups
- Butter – 1 cup
- Eggs – 2
- Vanilla Essence – 1 tbsp
- Thick Buttermilk – 1/2 cup
- Maida – 2 cups
- Cocoa Powder – 1/4 cup
- Baking Soda – 1 tsp
- Salt – A pinch
- Boiling water – 1 cup
Process
- Preheat the oven to 150 degree for 10 minutes. Line a flat baking tray with butter paper.
- In a large bowl, seive maida, sugar, baking soda and salt and keep aside.
- In a saucepan, melt the butter and cocoa powder together.
- In a small bowl, mix the eggs, buttermilk, vanilla essence and keep aside.
- Now add the butter and cocoa powder mixture into the flour.
- Pour the boiling water over it.
- Whisk in the other ingredients and mix until a smooth texture is formed.
- Pour into the tray and bake for 25 minutes or until the skewer comes out clean.
Note: Taste best when combined with the silky chocolate icing mentioned in the frosting section. Pour that icing over the hot cake and let the cake cool and cut into squares, serve.
3. Eggless Moist Chocolate Cake
Ingredients
- Oil – 1/2 cup
- Cocoa powder (unsweetened) – 1/4 cup
- Maida – 1 1/2 cups
- Baking Soda – 1/2 teaspoon
- Powdered Sugar – 1 cup
- Vanilla Extract – 1 tablespoon
- Coffee – 1 cup (or less) or Even plain water is fine (room temperature)
- White Distilled Vinegar – 1 1/2 tablespoon
- Salt – A pinch
Process
- Preheat the oven at 150 degree for 10 min. Line the trays with butter paper.
- Combine all the dry ingredients (maida, sugar, cocoa powder, baking soda, salt)
- Combine the wet ingredients into the dry ingredients.
- Mix everything together properly to remove lumps.
- Bake for 35 min. or until the skewer comes out clean.
4. Blue Velvet Cake
Ingredients
- Sugar – 1 1/2 cup
- Butter Softened – 7 tablespoon
- Eggs – 2
- Vanilla Essence – 1 1/2 teaspon
- Cocoa powder – 1 tablespoon
- Vinegar – 1 teaspoon
- 1 tsp of baking soda
- Maida – 2 cups + 4 tablespoon
- Buttermilk – 1 cup
- Food Colouring – Blue and Violet
- Salt – A pinch
Process
- Preheat the oven to 150 degree for 10 minutes. Line the trays with butter paper.
- In a large bowl, beat the butter and sugar until pale in colour.
- Slowly add the eggs one by one. Mix in the vanilla essence.
- Mix the blue food colouring into the buttermilk pour into the beaten butter.
- Add the dry ingredients into the mixture (maida, cocoa powder and salt).
- Once all this is done, take a small glass pour vinegar and add the baking soda into it, the minute you see it frizz pour into the batter and mix well. Do not beat.
- Pour into the prepared pan and bake for 30 minutes or until the skewer comes out clean.
- Cool on a wire rack.
5. Lavender Cupcakes
Ingredients
- Eggs (lightly beaten room temperature) – 2
- Granulated Sugar – 1 cup
- Baking Powder – 1/2 teaspoon
- Unsalted Butter (room temperature) – 1/2 cup
- Vanilla Essence – 1 tablespoon
- Maida – 1 1/2 cup
- Baking Soda – 1/2 teaspoon
- Dried Lavender Buds – 2 tablespoon
- Milk – 150 ml
- Salt – A pinch
Process
- Preheat the oven at 150 degree for 10 minutes. Line the tray with cupcake liners.
- Cut the dried lavender buds into small pieces.
- Seive the maida, baking powder, lavender and salt. Set aside.
- In a large bowl, beat the butter and sugars together until its creamy.
- Beat the eggs one at a time. Make sure you don’t overbeat. Add the vanilla essence.
- Mix in the dry ingredients and milk alternatively starting and ending with flour.
- Mix to remove the lumps.
- Bake for 25 minutes or until the skewer comes out clean. Cool on a wire rack.
6. Microwave Chocolate Cake with Egg
Ingredients
- Maida – 1/4 cup
- Sugar – 1/4 caster
- Cocoa (unsweetened) – 2 tablespoon
- Egg – 1
- Milk – 3 tablespoon
- Butter (Oil) – 3 tablespoon
- Chocolate Chips – 3 tablespoon
- Water – 1 tablespoon
- Salt – A pinch
- Vanilla Extract – 1/2 tablespoon
Process
- Add all the dry ingredients into a large bowl and mix well.
- Add egg and vanilla essence, mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chips and fold.
- Add few drops of water if necessary.
- Cook for 3 minutes or until the skewer comes out clean.
- Drizzle some chocolate sauce over it and enjoy it.
7. Mug Blueberry Cake
Ingredients
- Sugar – 2 tablespoons
- Vanilla Essence – 1/2 teaspoon
- Oil – 1 tablespoons
- Baking Soda – 1/2 teaspoon
- Maida – 3 tablespoons
- Egg (large) – 1
- Milk – 1 tablespoons
- Bluberries – 3 tablespoons
- Salt – A pinch
Process
- In a mug, whisk the dry ingredients.
- Add the oil, egg, vanilla essence and milk and mix well until fluffy.
- Fold in the blueberries.
- Cook for 2 min or until the skewer comes out clean.
8. Eggless Saffron and Cardamom Cake
Ingredients
- Maida – 1 cup
- Sugar – 1/3 cup
- Butter – 1/4 cup
- Curd – 1/4 cup
- Corn flour – 1 tablespoon
- Baking Soda – 1 teaspoon
- Baking Powder – 1 teaspoon
- Vanilla essence – 1 tablespoon
- Cardamom – 1 teaspoon
- Milk – 100 ml
- Saffron – 1 teaspoon
- Salt – A Pinch
Process
- Preheat the oven for 150 degree for 10 minutes. Line the trays with butter paper.
- Seive the maida, corn flour, baking powder, baking soda, and salt. Keep aside.
- In a saucepan, boil the milk with saffron and crushed cardamom.
- In a large bowl, cream butter and sugar until creamy and fluffy.
- Add vanilla essence and curd.
- Add the flour slowly along with milk.
- Pour into the pan and bake for 40 minutes until the skewer comes out clean.
9. Easy Pumpkin Cake
Ingredients
- Maida – 2 cups
- Vegetable Oil – 1 cup
- Baking Soda – 1 teaspoon
- Sugar – 2 cups
- Baking Powder – 1 teaspoon
- Eggs – 4
- Vanilla Essence – 1 tablespoon
- Cinnamon Powder – 1 teaspoon
- Canned Pumpkin – 400 ml
- Salt – A pinch
Process
- Preheat the oven for 150 degree for 10 minutes. Line the trays with butter paper.
- Seive the maida, baking powder, baking soda, cinnamon powder and salt keep aside.
- In a large bowl, cream oil and sugar until creamy and fluffy.
- Add eggs one at a time slowly.
- Beat in vanilla essence and pumkins.
- Add the flour slowly and beat for 1 minute. Do not over beat.
- Pour into the pan and bake for 40 minutes until the skewer comes out clean.
10. Butterscotch Cake
Ingredients
- Eggs – 4
- Unsalted Butter – 1 1/4 cup
- Buttermilk – 1 1/4 cups
- Baking Powder – 1 teaspoon
- Brown Sugar – 2 1/2 cup
- Vanilla Extract -1 tbsp
- 1 tsp of golden syrup
- Maida – 3 1/2 + 1/4 cups
- Baking Soda – 1 teaspoon
- Dark Rum – 1 teaspoon
- Nuts, Pecans (toasted and chopped) – 2 cups
- Salt – a Pinch
Process
- Preheat the oven for 150 degree for 10 minutes. Line the trays with butter paper.
- Seive the maida, baking powder, baking soda and salt.
- In a large bowl, cream butter and sugar until creamy and fluffy.
- Add eggs one at a time along with vanilla essence.
- Add the flour and the buttermilk alternatively starting and ending with flour.
- Finally mix the rum and golden syrup.
- Fold the nuts.
- Pour into the pan and bake for 30 minutes until the skewer comes out clean.
- Poke holes on the cake and pour some butterscotch sauce over the hot cake.
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