You’re in for a treat! Imagine whipping up delicious cakes with just two ingredients—yes, it’s possible! Perfect for busy home cooks across North America, these recipes are all about simplicity meeting scrumptiousness. Whether you’re craving something chocolatey, fruity, or downright decadent, we’ve got you covered. Dive into our roundup of 18 easy 2-ingredient cake recipes that promise maximum flavor with minimal fuss. Let’s get baking!
Chocolate Mug Cake
Magically transforming a handful of pantry staples into a decadent dessert, this Chocolate Mug Cake is the epitome of convenience meeting indulgence. Perfect for those late-night cravings or a quick sweet fix, it’s a single-serving wonder that’s as effortless to make as it is delightful to devour.
Ingredients
- For the cake:
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- For the topping (optional):
- 1 tablespoon chocolate chips
- 1 teaspoon powdered sugar
Instructions
- In a 12-ounce microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain.
- If using, sprinkle the chocolate chips evenly over the top of the batter.
- Microwave on high for 70-90 seconds, or until the cake has risen and set. Tip: Start checking at 70 seconds to avoid overcooking.
- Let the mug cake cool for 1 minute before serving. Tip: The cake will continue to cook slightly from residual heat, so this step ensures the perfect texture.
- Dust with powdered sugar if desired, and enjoy straight from the mug. Tip: For an extra indulgent touch, serve with a scoop of vanilla ice cream.
Rich and moist with a deep chocolate flavor, this mug cake is a testament to the joy of simple pleasures. The optional chocolate chips melt into pockets of gooey goodness, making each bite a delightful surprise. Serve it warm for a comforting treat that’s sure to satisfy any chocolate lover’s cravings.
Vanilla Sponge Cake
Just imagine the delicate aroma of vanilla wafting through your kitchen as you pull a golden, fluffy sponge cake from the oven. This Vanilla Sponge Cake, with its light texture and sweet, buttery flavor, is the perfect canvas for your culinary creativity, whether adorned with fresh berries or a simple dusting of powdered sugar.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined after each addition. Tip: Overmixing can lead to a dense cake, so mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Every bite of this Vanilla Sponge Cake offers a cloud-like texture, subtly sweet with the warm essence of vanilla. Serve it layered with whipped cream and strawberries for a classic treat, or drizzle with caramel for an indulgent twist.
Peanut Butter Cake
This Peanut Butter Cake is a delightful fusion of rich, nutty flavors and moist, tender crumb, perfect for those who cherish the classic taste of peanut butter in a sophisticated dessert form.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the milk, peanut butter, softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth, about 2 minutes. Tip: Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the peanut butter and softened butter together until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth. Tip: If the frosting is too thick, add a little more milk; if too thin, add more powdered sugar.
- Spread the frosting evenly over the cooled cake.
Zesty and rich, this Peanut Butter Cake offers a perfect balance of sweetness and nuttiness, with a texture that’s irresistibly soft and fluffy. Serve it with a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Banana Cake
Banana cake, with its moist crumb and rich, comforting flavor, stands as a testament to the humble fruit’s versatility in baking. This recipe elevates the classic with a tender texture and a hint of warmth from cinnamon, perfect for any occasion.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 ripe bananas, mashed
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in the mashed bananas until the mixture is evenly combined.
- Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture, stirring just until combined after each addition.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This banana cake boasts a moist, dense texture and a deep banana flavor, accented by the subtle spice of cinnamon. Serve it sliced with a dollop of whipped cream or toasted with a smear of butter for a delightful twist.
Lemon Drizzle Cake
Yield to the allure of a Lemon Drizzle Cake, where the bright zest of citrus meets the tender crumb of a perfectly baked sponge, crowned with a glossy, tangy glaze that promises to delight the senses.
Ingredients
- For the cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- For the drizzle:
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan, lining it with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Sift together the flour, baking powder, and salt, then gradually fold into the wet ingredients along with the lemon zest and juice, mixing just until combined.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the drizzle by heating the granulated sugar and lemon juice in a small saucepan over low heat until the sugar dissolves, about 2 minutes.
- Once the cake is out of the oven, immediately poke holes all over the top with a skewer and slowly pour the warm drizzle over, allowing it to soak in.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lusciously moist with a vibrant lemon flavor that balances sweetness and tartness, this cake is a testament to simplicity and elegance. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence.
Coconut Cake
Magnificent in its simplicity yet rich in flavor, the Coconut Cake stands as a testament to the beauty of combining basic ingredients to create something truly extraordinary. Moist, fluffy, and imbued with the tropical essence of coconut, this cake is a delightful treat that promises to transport your senses to a sun-drenched beach with every bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, coconut milk, and vanilla extract, beating until smooth and spreadable.
- Frost the cooled cake and sprinkle the top with shredded coconut for garnish.
Gracefully adorned with a snowy blanket of shredded coconut, this cake boasts a tender crumb and a luxuriously rich flavor profile. Serve it as the centerpiece of your next brunch or slice it into delicate portions for an elegant afternoon tea.
Pumpkin Spice Cake
Captivating the essence of autumn in every slice, this Pumpkin Spice Cake marries the warmth of cinnamon, nutmeg, and cloves with the rich, moist texture of pumpkin puree, creating a dessert that’s as comforting as it is sophisticated.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup water
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- Add the vegetable oil, eggs, pumpkin puree, and water to the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the frosting by beating the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top.
Delightfully moist and fragrant, this Pumpkin Spice Cake is a testament to the cozy flavors of fall. Serve it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra touch of elegance.
Apple Cinnamon Cake
Elegantly spiced and warmly inviting, this Apple Cinnamon Cake is a testament to the timeless pairing of fruit and spice, offering a moist crumb and a fragrant aroma that fills the kitchen with the essence of fall.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples
- For the topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
- Fold in the diced apples. Tip: Use a variety of apples for a more complex flavor and texture.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 35 minutes to prevent overbaking.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Offering a delightful contrast between the tender cake and the crisp cinnamon-sugar topping, this Apple Cinnamon Cake is perfect served warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Blueberry Cake
Yield to the allure of a perfectly baked Blueberry Cake, where the burst of juicy blueberries meets the tender crumb of a buttery cake, creating a symphony of flavors that dance on the palate. This dessert is not just a treat for the taste buds but also a feast for the eyes, with its golden crust and vibrant berry specks.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
- For the topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Gently fold in the blueberries to distribute evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- In a small bowl, mix together the sugar and cinnamon for the topping and sprinkle evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Velvety and moist, this Blueberry Cake is a delightful balance of sweet and tart, with the cinnamon sugar topping adding a subtle crunch. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Strawberry Cake
Whisking together the essence of summer, this strawberry cake is a delightful symphony of sweet, juicy berries and tender, buttery crumb. Perfect for afternoon tea or a celebratory dessert, it’s a testament to the beauty of simplicity and the joy of seasonal baking.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the strawberry topping:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Toss 1 1/2 cups sliced strawberries with 2 tbsp granulated sugar and arrange them evenly over the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fluffy and moist, this strawberry cake boasts a delicate crumb that perfectly complements the bright, fruity topping. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Raspberry Cake
Majestic in its simplicity yet profound in flavor, the Raspberry Cake is a testament to the beauty of seasonal baking. This dessert marries the tartness of fresh raspberries with the sweet, buttery crumb of a perfectly baked cake, creating a harmonious balance that delights the palate.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- For the raspberry topping:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Alternately add the flour and milk to the butter mixture, starting and ending with the flour, and mix until just combined.
- Gently fold in the baking powder to ensure even distribution without overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Evenly scatter the fresh raspberries over the batter and sprinkle with the remaining 2 tbsp of sugar.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Best enjoyed the day it’s made, this Raspberry Cake boasts a moist, tender crumb that contrasts beautifully with the juicy, slightly caramelized raspberries on top. For an extra touch of elegance, serve each slice with a dollop of whipped cream or a dusting of powdered sugar.
Cherry Cake
Sumptuously moist and bursting with the vibrant flavors of summer, this cherry cake is a delightful confection that marries the tartness of fresh cherries with the sweet, buttery richness of a classic sponge. Perfect for afternoon tea or a celebratory dessert, its elegant simplicity belies the depth of flavor achieved through careful preparation and quality ingredients.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- For the cherry topping:
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to ensure a tender crumb.
- Beat in the eggs one at a time, then stir in the vanilla extract, blending thoroughly after each addition for a uniform batter.
- Whisk together the flour, baking powder, and salt in a separate bowl to evenly distribute the leavening agents.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, to avoid overmixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
- Toss the cherries with sugar and lemon juice, then scatter them evenly over the batter, pressing slightly to adhere.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly done.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly.
Gracefully adorned with a jewel-like cherry topping, this cake offers a tender crumb that melts in your mouth, contrasted by the slight tartness of the fruit. Serve it warm with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an indulgent treat that celebrates the season’s bounty.
Pineapple Cake
Bursting with tropical flair, this Pineapple Cake is a sublime dessert that marries the sweet, tangy flavors of pineapple with the delicate crumb of a perfectly baked cake. Ideal for summer gatherings or as a bright finish to any meal, its layers promise a moist, flavorful experience that’s as visually appealing as it is delicious.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
- Fold in the crushed pineapple until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until creamy.
- Once the cake is cool, spread the frosting evenly over the top. If desired, garnish with additional crushed pineapple.
Kissed with the essence of pineapple, this cake boasts a tender crumb and a creamy, tangy frosting that balances sweetness with a hint of acidity. Serve it chilled for a refreshing twist, or adorn with fresh pineapple slices for an elegant presentation.
Carrot Cake
Kickstarting our culinary journey today is the timeless carrot cake, a dessert that marries the earthy sweetness of carrots with the warm embrace of spices, all enveloped in a tender crumb that speaks of home and comfort. This version elevates the classic with a delicate balance of flavors and textures, promising a slice that’s as moist as it is memorable.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and slightly thickened.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. A few lumps are okay.
- Stir in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes cool, prepare the frosting by beating the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
Nowhere does the humble carrot shine brighter than in this cake, where its natural sweetness and moisture create a dessert that’s irresistibly soft and richly flavored. Serve it as the crowning glory of a dinner party or enjoy a slice with your afternoon tea for a moment of pure indulgence.
Almond Cake
Captivating in its simplicity yet profound in flavor, this almond cake is a testament to the beauty of minimal ingredients coming together to create something truly extraordinary. Perfect for afternoon tea or as a refined dessert, its moist crumb and rich almond essence promise to enchant.
Ingredients
- For the cake:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp almond extract
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
- In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the eggs, melted butter, and almond extract to the dry ingredients, stirring until the batter is smooth and homogenous.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and almond extract until smooth.
- Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before serving.
Offering a delicate balance of sweetness and nuttiness, this almond cake is best enjoyed with a cup of Earl Grey tea. For an extra touch of elegance, garnish with sliced almonds or edible flowers before serving.
Orange Cake
Kickstarting our culinary journey today is the Orange Cake, a sublime dessert that marries the vibrant zest of oranges with the tender crumb of a perfectly baked cake. Its citrusy aroma and moist texture promise to elevate any occasion, from casual brunches to elegant soirées.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup fresh orange juice
- Zest of 2 oranges
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Gradually mix in the orange juice and zest until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar, orange juice, and zest for the glaze until smooth.
- Drizzle the glaze over the cooled cake, allowing it to set for 10 minutes before serving.
Lusciously moist with a bright citrus flavor, this Orange Cake is a testament to the beauty of simple ingredients coming together. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.
Maple Syrup Cake
Venturing into the realm of comforting desserts, this Maple Syrup Cake stands as a testament to the harmonious blend of simplicity and sophistication. Its moist crumb and rich, caramel-like sweetness make it an irresistible treat for any occasion.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the glaze:
- 1/4 cup pure maple syrup
- 1 tbsp unsalted butter
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the maple syrup and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by heating the maple syrup and butter in a small saucepan over low heat until the butter melts.
- Remove from heat and whisk in the powdered sugar until smooth.
- Drizzle the glaze over the cooled cake.
The cake boasts a tender texture, with the maple syrup imparting a deep, woodsy sweetness that’s perfectly balanced by the subtle tang of buttermilk. Serve it warm with a scoop of vanilla ice cream for an indulgent twist.
Honey Cake
On a day like today, when the air carries a hint of summer sweetness, there’s no better way to embrace the season than with a slice of Honey Cake. This golden, moist delight, infused with the warmth of honey and a whisper of spice, is a testament to the simple pleasures of baking.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the glaze:
- 1/4 cup honey
- 1 tbsp water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the honey and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze by heating the honey and water in a small saucepan over low heat until warm. Tip: Stir constantly to prevent the honey from burning.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. Brush the warm glaze over the top of the cake.
Moist and tender, this Honey Cake is a celebration of flavors, with the richness of honey perfectly balanced by the subtle spice of cinnamon. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Perfect for busy bakers, our roundup of 18 Easy 2 Ingredient Cake Recipes proves simplicity doesn’t sacrifice flavor. Whether you’re craving chocolate or something fruity, there’s a quick fix here for every sweet tooth. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love (and these effortless ideas) on Pinterest. Happy baking!
