30 of most popular cakes

12      Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg whites and vanilla extract until well combined.

Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the rainbow sprinkles.

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes.

Turn the cakes out onto a wire rack and let them cool completely.

To make the frosting, cream the butter in a large bowl until light and fluffy.

Gradually beat in the powdered sugar until well combined.

Add the milk, vanilla extract, and salt, and beat until the frosting is smooth and fluffy.

To assemble the cake, place one cake layer on a serving platter.

Spread a thick layer of frosting on top of the first layer.

Add the second cake layer on top of the frosting.

Frost the entire cake with the remaining frosting.

Sprinkle additional rainbow sprinkles on top of the cake.

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Enjoy your delicious Funfetti cake!

13      Coconut cake

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2 cups all-purpose flour

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1 tablespoon baking powder

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1/2 teaspoon salt

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1/2 cup unsalted butter, at room temperature

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1 and 1/4 cups granulated sugar

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2 large eggs, at room temperature

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1 cup canned coconut milk

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1 teaspoon vanilla extract

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1/2 teaspoon coconut extract

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1/2 cup sweetened shredded coconut

Ingredients:

For the frosting:

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1/2 cup unsalted butter, at room temperature

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8 oz cream cheese, at room temperature

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4 cups powdered sugar

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1/2 teaspoon vanilla extract

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1/2 teaspoon coconut extract

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1/2 cup sweetened shredded coconut, toasted

For the cake:

13      Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Add the coconut milk, vanilla extract, and coconut extract, and mix until well combined.

Add the flour mixture to the butter mixture in three parts, mixing until just combined.

Fold in the shredded coconut.

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes.

Turn the cakes out onto a wire rack and let them cool completely.

To make the frosting, cream the butter and cream cheese together in a large bowl until light and fluffy.

Gradually beat in the powdered sugar until well combined.

Add the vanilla extract and coconut extract, and beat until the frosting is smooth and fluffy.

To assemble the cake, place one cake layer on a serving platter.

Spread a thick layer of frosting on top of the first layer.

Add the second cake layer on top of the frosting.

Frost the entire cake with the remaining frosting.

Sprinkle the toasted shredded coconut on top of the cake.

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Enjoy your delicious Coconut cake!

14      Strawberry shortcake

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2 cups all-purpose flour

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1/3 cup granulated sugar

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1 tablespoon baking powder

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1/2 teaspoon salt

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1/2 cup unsalted butter, cold and cut into small pieces

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2/3 cup milk