Does anyone know any amazing cake recipes?

My mom's birthday is tomorrow and I want to make her a homemade cake, but I want it to be really good. Does anyone have any recipes to recommend?Does anyone know any amazing cake recipes?
Best Birthday Chocolate cake





1 (18.25 ounce) package devil's food cake mix


1 (5.9 ounce) package instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs


1/2 cup warm water


2 cups semisweet chocolate chips





Preheat oven to 350 degrees F


In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bunt pan.


Bake for 50 minutes, or until wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.


Or frost with cream cheese frosting or Chocolate frosting or Strawberry frosting and add cut up strawberry's for decoration.


Does anyone know any amazing cake recipes?
Here's my 2 favorite cakes and their recipes:





Chipotle Apple Pecan Cake


David Herzog





3 cups all purpose flour


2 tsp. cinnamon


1 ½ tsp. nutmeg


1 tsp. baking soda


1 tsp. chipotle pepper powder


¾ tsp. ground ginger or 1 tsp. fresh grated


½ tsp. white pepper


¼ tsp. kosher salt


1/8 tsp. ground cloves


1 ½ cup vegetable oil


1 ¾ cup Splenda® or xylitol (substitute same amount of sugar for regular diets)


3 large eggs


1 Tbs. vanilla


3 cups sweet-tart apples, peeled, cored, and diced


1 cup roasted pecans, chopped





Spicy Caramel Glaze


½ cup packed brown sugar


¼ cup butter


¼ cup heavy whipping cream


¼ to ½ tsp. ground chipotle powder


1 tsp. vanilla





Lightly butter and flour a 10” Camp Chef UDO (ultimate Dutch oven) or use a 10” bunt pan, Set aside. In a large bowl, combine dry ingredients and gently stir to combine ingredients. In another bowl combine oil and sugar or Splenda® and beat with a hand mixer. Add one egg at a time beating well after each egg has been added. Beat in vanilla, chipotle, and fresh ginger. Slowly add as much or the 3 cups of flour as you can. Stir in remaining flour, apples and pecans. Spoon batter into Dutch oven or bunt pan and


bake at 325° for about 1 ½ hours or until inserted toothpick pulls out clean. Cool cake 25 minutes in a the Dutch oven or 10 minutes in a Bunt pan: invert on a baking rack. While the cake is cooling prepare the caramel glaze; combine brown sugar, butter, cream, and chipotle powder in a 8” Dutch oven. Bring to boiling, stirring occasionally. Boil gently for about 2 minutes remove from heat and add vanilla. Let stand 1 hour 15 minutes, then drizzle cooling cake with sauce. Spoon sauce drippings from cake back onto cake. Cool completely before serving. Serves 16





Paula’s Red Velvet Cake


Paula Dean





For the Red Velvet Cake:


2 1/2 cups all-purpose flour (recommended: White Lily)


1 teaspoon baking soda


1 teaspoon cocoa


1 1/2 cups granulated sugar


2 eggs


1 1/2 cups canola oil


1 teaspoon vinegar


1 (1-ounce) bottle red food coloring


1 teaspoon vanilla


1 cup buttermilk


For the cream cheese frosting:


1/2 cup margarine


1 (8-ounce) package cream cheese


1 box confectioners' sugar, sifted


1/2 teaspoon vanilla


1 cup chopped lightly toasted pecans


For the Red Velvet Cake:


Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.


Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.


In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.


Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.


Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.


Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.


For the cream cheese frosting:


This is the ';official'; cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.


Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes ';loose';. Add vanilla and nuts. Spread between layers and on top and sides of cake.



This is amazing...read thru first it ISN'T hard...just long.





Also AMAZING taste...mmmmmm





oooey gooey caramel Cake


¾ cup unsweetened cocoa powder


1½ cups granulated sugar


6 tablespoons butter, softened


1 teaspoon vanilla extract


2 eggs


1 2/3 cups all-purpose flour


1 teaspoon baking soda


¾ teaspoon baking powder


¼ teaspoon salt





Frosting


2 tablespoons butter, softened


¼ cup packed dark brown sugar


3 tablespoons milk


2 teaspoons vanilla extract


2 cups confectioners’ sugar





Topping


1 cup caramel apple dip


¼ cup finely chopped pecans, toasted





Instructions


1. Preheat the oven to 350 degrees F. Coat the bottoms of two 8-inch round cake pans with nonstick cooking spray and line with wax paper. Coat the wax paper with nonstick cooking spray and dust with 1 tablespoon flour.


2. To prepare the cake, combine 1½ cups boiling water and the cocoa in a small bowl; whisk until well blended. Set aside to cool completely.


3. Combine the sugar, butter, and the vanilla in a large bowl. Beat with a mixer a medium speed until well blended. Add the eggs, 1 at a time, beating well after each addition.


4. Combine the flour, baking soda, baking powder, and salt in a small bowl; mix well. Add the flour mixture and cocoa mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pans, sharply tap the pans once on the counter to remove any air bubbles. Bake 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on wire racks.


5. To prepare the frosting, melt the butter in a small saucepan over medium heat, add the brown sugar and 2 tablespoons of the milk. Cook 1 minute, until the sugar melts. Remove from the heat; cool slightly.


6. Combine the butter mixture and vanilla in a large bowl. Gradually add the confectioners’ sugar. Beat with a mixer at medium speed until smooth. Add remaining milk, 1 teaspoon at a time, beating until frosting is spreading consistency. Place 1 cake layer on a serving plate, spread the top with half of the frosting.


7. To prepare the topping, spoon the caramel dip into a small baggie. Snip a small piece off one corner, drizzle half of the caramel dip over the frosting. Top with the second cake layer, spread the remaining frosting over the top of the cake, and drizzle with the remaining caramel dip. Sprinkle with the pecans.






mocha layer cake


1 package (18-1/4 ounces) devil's food or chocolate cake mix*


1-1/3 cups brewed coffee, room temperature


1/2 cup vegetable oil


3 eggs


1/2 cup semisweet chocolate chips


FROSTING:


1/2 cup butter or margarine, softened


1/2 cup shortening


4 cups confectioners' sugar


3/4 cup baking cocoa


1/4 teaspoon almond extract


7 tablespoons brewed coffee, room temperature, divided


1/2 cup semisweet chocolate chips


Directions:


In a mixing bowl, combine dry cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer.


Meanwhile, for frosting, cream butter, shortening and sugar in a mixing bowl. Beat in coffee, 1 tablespoon at a time, beating until light and fluffy. Spread between layers and over the top and sides of cake.


In a saucepan, heat chocolate chips and remaining coffee until melted; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides. Yield: 10-12 servings. *Editor's Note: This recipe was tested with Duncan Hines devil's food cake mix
Moist Carrot Cake with Cream Cheese Icing


INGREDIENTS








2 cups grated carrot


1½ cups self-raising flour, sifted


1 cup brown sugar


1 cup vegetable oil


½ cup sultanas


½ cup crushed walnuts, plus extra to decorate


3 eggs, lightly beaten


1 teaspoon ground cinnamon


strawberries, to serve, if desired





CREAM CHEESE FROSTING


125g packet cream cheese, at room temperature


125g butter, at room temperature


2 tablespoons icing-sugar mixture


1 teaspoon vanilla extract








METHOD








1. Preheat oven to moderate, 180C. Lightly grease a 22cm round cake pan. Line base and sides with baking paper.





2. In a large bowl, combine carrot, flour, sugar, oil, sultanas, walnuts, eggs and cinnamon.





3. Pour mixture into prepared pan. Bake for 50-55 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.





4. CREAM CHEESE FROSTING


In a small bowl, using an electric mixer, beat cream cheese and butter until smooth. Gradually add icing-sugar mixture and vanilla, beating until combined.


Spread frosting over cooled cake. Sprinkle with extra walnuts. Serve with strawberries, if desired.





Best cake ever :) i have never ever had so many compliments on a cake or anything i have made and i have made millions.


Its delicious! Will go down a treat.
check out cakemixdoctor.com. easy ways to jazz up regular cake mixes into special cakes