What is the best cake recipe for my mom's birthday?

Well, My mom's birthday is tomorrow, and I was going to make her a cake. I'm not an un-experienced cook, but I really don't want to spend all day and night makeing it tomorrow. I think my mom's going to be gone all morning tomorrow, so I was hoping to have it done by the time she got home. I'll probably have 5 hours to make it? My mom's kind of a health nut, so try to keep that in mind. If it's impossible to make a not-so-unhealthy cake, that's fine. Just give me your best and most delicious recipes!!!What is the best cake recipe for my mom's birthday?
Hi there,





Sponge Cake:


6 eggs


1 cup sugar


1 Tbsp. lemon juice


1/2 tsp. grated lemon rind


1 cup flour





Directions:


1. Preheat oven to 325*F


2. Separate the whites and yolks of eggs, beat yolks until thick and colored.


3. Add the sugar gradually, then add the lemon juice and rind.


4. Bake in a ungreased 10x15x1-inch jelly roll pan


5. Bake until the cake is buffed for 15 minutes, has list its shine, springs back when gently pressed.








Buttermilk Glaze frosting:


1/2 cup buttermilk


1 cup sifted powdered sugar


1/2 tsp. baking soda


1 Tbsp. white corn syrup





Blend well and pour on top if hot cake. let stand for 1 hour. slice cake and serve.














Carrott Dream Cake:


2 cups flour


1 1/2 tsp. baking soda


2 tsp. baking powder


2 tsp. cinnamon


1/2 cup walnuts


1 cups sugar


pinch of salt


1 1/2 cups oil


4 eggs


1 can (16 oz) crushed pineapple


2 cups carrots (grated)





Directions:


1. Preheat oven to 350*F, grease and flour bundt pan


2. Sift all dry ingredients together.


3. Add sugar and oil to flour mixture.


4. Add eggs, pineapple, nuts and carrots, mix well.


5. Bake in prepared pan for 35 to 40 minutes


6. Cool a few minutes in pan turn out on wire racks.








Cream Cheese Frosting:


1 (8oz)pkg cream cheese


1/2 cup butter


1 1/2 tsp vanilla


1 1/2 cups confectioners' sugar


(adding 'till mixture is spreading consistency)








Raspberry Swirl Bundt Cake:


1 cup +1 Tbsp butter or margarine


2 cups sugar


3 cups sifted flour


4 tsp. baking powder


1 tsp. salt


1 1/3 cups milk


2 tsp. vanilla


6 egg whites


1/2 cup Raspberry or raspberry -currant jelly


Red food coloring





Directions:


1. Preheat oven, grease and flour 12-cup bundt pan.


2. In large bowl, cream butter and sugar until light and fluffy.


3. Sift together four, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla.


4. Heat jelly until melted; cool slightly.


5. Remove 1 cup of batter and add jelly. Mix well.Add food coloring, enough to give desire pink color.


6. Pour white batter into prepared pan. pour jelly batter on top. With spoon swirl raspberry mixture into cake.


7. Bake for 45 to 50 minutes


8. Turn out on wire rack or serving plate to complete cooling.


9. Drizzle with sieved raspberry jam.





Basic Glaze:


2 cups sifted confectioners sugar


1 tbsp. soft butter or margarine


1 tsp. vanila, rum or almond extract


2-3 tbsp milk











Peach Upside Down Cake:


4 Tbsp brown sugar


1/4 tsp. grated nutmeg


2 cups peaches, sliced thin


1 tsp. fresh lemon juice


1 1/3 cups cake flour


3/4 cup sugar


1 3/4 tsp. bakimh powder


1/4 tsp. salt


3 tbsp. butter


1/2 cup milk


1 tsp. vanilla extract


1 egg





Directions:


1. Preheat oven to 375*F


2. Melt butter in an 8-inch round pan


3. add brown sugar and nutmeg and blend well.


4. Remove the pan from the heat and arrance peachslices, slightly overlapping them, on the brown-sugar mixture. Sprinkle the peach slices with lemon juice


5. Sift the flour with the sugar, baking powder and salt.


6. Stir the butter to soften it, then mix with the flour mixture, milk, vanilla extract. Mix until the flour is dampened.


7. Beat the batter for 2 minutes with an elecctric mixer at medium speed or beat 300 strokes by hand.


8. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand,


9. Pour batter over the peaches


10. Bake for 35 minutes. Cool the cake in the pan for five minutes then invert onto a serving plate; let stand for one minute more before lifting off the pan, serve warm!!








Applesauce spice cake:


4-1/2 cups flour


3 cups applesauce


2 cups raisins


2 cups chopped nuts


2 cups sugar


1 oz unsweetened chocolate, grated


2 tsp. baking soda


1 cup corn oil


1 tsp. cinnamon


1/2 tsp. nutmeg


1/2 tsp. allspice


1/4 tsp. ground cloves


1/2 tsp. salt





Directions:


1. Preheat oven to 350*F and grease and flour 9x13 inch pan.


2. In large bowl, sift together flour, soda, spices and salt.


3. Stir in grated chocolate. Mix in applesauce and corn oil.


4. Stir in nuts and raisins.


5. Bake cake for 1 hour and 10 minutes until cake is brown.


6. cool in pan on cake rack.





(use cream cheese frostings)











Buttery Apple Torte Cake:


1/2 cup + 1 Tbsp unsalted butter


3 Golden delicious Apples, peeled, cored, sliced


2/3 cup all-purpose flour


1/2 tsp. baking powder


1/2 tsp. salt


2 eggs, plus 1 egg yolk


1 tsp. vanilla


1 cup granulated sugar


1 /2 tsp grated lemon zest


confectioners' sugar (optional)





Directions:


Preheat oven to 375*F, generously grease a 9-inch round pan with 2 inch sides.





In a microwave, melt the butter. Pour 6 Tb of it into a small bowl or cup and set aside. Add the apple slices and the remaining butter to a large frying pan and cook on low heat, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.


In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 Tb of melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.


Bake for 30 to 35 minutes until browned. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.





Just before serving, dust the top of the cake with confectioners' sugar.What is the best cake recipe for my mom's birthday?
in my oppion , i think strawberry or red velvet, or, chocolate swirl, or even if pound cake if shes dont have , have any allgies whats her favoiet type of cake, if your not handy around the kitchen buy store bought, and if she has high blood pressure, and cannot eat anything with too much fats or sweets you can always get low calorie cakes .
I always make carrot cake or pumpkin cake! If you like carrot cake, go to allrecipes.com and find a good recipe. And what I do to save time is either use baby carrots because you don't have to peel them. Just put them in a blender or chopper. Or I have also used BABY FOOD JARS of CARROTS and it comes out real good! I use wal-nuts and chocolate chips in my recipe and it comes out great!. And I use 2 apples chopped up in my cakes to make it not dry.(JUICY) YUMMY!





And for pumpkin cake, I used the pumpkin in a can and it is good too. I got a good recipe from allrecipes.com or cooks.com!





APPLE CAKE is good too!!!!!! HAVE FUN!
angel food cake you can t go wrong...no fats, no calories
carrot cake is time consuming but it does have some nutrition. go to recipes.com and find which one has the ingredients you prefer.


other than that, I love Duncan Heines devil's food cake!


not so healthy maybe., but worth it!


also, angel food cake without frosting, with defrosted frozen raspberries and canned pineapple chunks mixed together and poured over the slices is really really good too. or blueberries instead of raspberries.
Lemon bundt cake. Here's my favorite recipe. http://www.americastestkitchen.com/recip…
Here's a different and very moist cake I just love it! It's not as spicy as the recipe sounds.





Chipotle Apple Pecan Cake





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
My favorite is carrot cake with cream cheese frosting. I use this recipe:





2 cups all-purpose flour


2 cups granulated sugar


1/2 teaspoon salt


1 teaspoon baking soda


2 teaspoons ground cinnamon


1/2 teaspoon ground nutmeg


3 eggs


1 1/2 cups vegetable oil


2 cups finely grated carrots (about 3 to 4 medium carrots)


2 teaspoons vanilla extract


1 can (8 ounces) well drained crushed pineapple


1 cup shredded coconut


1 cup chopped walnuts or pecans, divided





In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.





1 package (3 ounces) cream cheese


1 tablespoon warm water


1 teaspoon vanilla extract


3 cups sifted confectioners' sugar





Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake. Double recipe for a layer cake.