Cake AND Cupcake Recipes

Imagine biting into a treat that’s simultaneously light, fluffy, and bursting with vibrant flavor, a perfect little joy that brightens any day. These delightful cake AND cupcake recipes are designed to bring a touch of pétillante sweetness to your table, whether you crave a grand celebration cake or charming individual cupcakes.

Crafted with eco-responsible choices and plant-based goodness in mind, they offer a creative fusion of tastes and textures without any fuss. Prepare to discover your new favorite way to enjoy wholesome, delicious desserts with our versatile cake AND cupcake recipes.

Why You’ll Love These Cake AND Cupcake Recipes

• These cake AND cupcake recipes are incredibly versatile, allowing you to create either a stunning cake or delightful individual treats from one base recipe.
• Embrace vibrant, plant-based ingredients that are both delicious and kind to the planet, making these cake AND cupcake recipes a guilt-free indulgence.
• Simple, straightforward instructions mean even novice bakers can achieve perfect results every time, easily mastering these amazing cake AND cupcake recipes.
• Enjoy options for creative flavor fusions and colorful garnishes, ensuring every bake is a unique expression of joy.
• Benefit from anti-gaspillage tips to make the most of your ingredients, truly embodying an eco-conscious baking approach.

Ingredients You’ll Need

Crafting exceptional cake AND cupcake recipes begins with selecting high-quality, fresh ingredients. My approach, as Hana, always leans towards plant-based options and thoughtful sourcing to ensure both exquisite flavor and a light environmental footprint. Here’s what you’ll gather for these adaptable cake AND cupcake recipes, perfect for any occasion.

Substitutions & Variations

As a créative and éco-responsable baker, I love experimenting with healthy swaps and vibrant flavor fusions for these delightful cake AND cupcake recipes. Don’t be afraid to make these cake AND cupcake recipes truly your own!

• For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. This ensures your cake AND cupcake recipes retain their structure and moistness.
• Swap out granulated sugar for natural sweeteners like maple syrup or agave nectar. You might need to slightly adjust the liquid content to maintain consistency in your cake AND cupcake recipes.
• Instead of vegetable oil, consider using applesauce or mashed banana for a portion of the oil. This adds natural sweetness and reduces fat content, perfect for lighter cake AND cupcake recipes.
• Infuse your cake AND cupcake recipes with citrus zest (lemon, orange, lime) for a bright, refreshing twist.
• Add fresh or frozen berries (blueberries, raspberries) directly to the batter for bursts of fruity flavor. This works wonderfully for both cake AND cupcake recipes.
• Experiment with spices like cinnamon, nutmeg, or cardamom for a warmer, more aromatic profile. Imagine a chai-spiced version of these incredible cake AND cupcake recipes!
• For a richer chocolate experience, incorporate a spoonful of instant espresso powder into the hot water or coffee. It deepens the cocoa flavor without adding a coffee taste.

For those looking to elevate their baking game with a creative twist, try out my Carrot Cake Donuts for a unique take on a classic treat. You can find the recipe here: Carrot Cake Donuts.

Equipment You’ll Need

Having the right tools makes all the difference when tackling these amazing cake AND cupcake recipes. Here’s what you’ll need to ensure a smooth baking experience:

• Large mixing bowls: At least two, one for dry ingredients and one for wet.
• Whisk: Essential for combining dry ingredients and light mixing.
• Rubber spatula: For scraping bowls and gently folding batters.
• Measuring cups and spoons: Accurate measurements are key to perfect cake AND cupcake recipes.
• Electric mixer (handheld or stand): Optional but highly recommended for creaming and smooth batters.
• Cake pans: Two 8-inch or 9-inch round cake pans for a layer cake, or one 9×13-inch rectangular pan.
• Cupcake/muffin tin: A standard 12-cup tin for baking individual cupcakes.
• Paper cupcake liners: To prevent sticking and make serving easier.
• Cooling racks: For allowing your cakes and cupcakes to cool completely.
• Parchment paper: For lining cake pans, ensuring easy release.

Step-by-Step Instructions

Let’s get baking! These simple steps will guide you through creating perfect cake AND cupcake recipes every time. Remember, baking should be joyful and a little bit pétillante, just like the results!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). If making a cake, lightly grease and flour two 8-inch round cake pans or one 9×13-inch pan, then line the bottoms with parchment paper. For cupcakes, line a standard 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Ensure there are no lumps and the mixture is well combined. This is crucial for uniform texture in our cake AND cupcake recipes.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; overmixing develops gluten, leading to tough cake AND cupcake recipes. A few small lumps are perfectly fine.
5. Add Hot Liquid: Gradually pour the hot water or coffee into the batter, stirring gently until everything is incorporated and the batter is smooth. This step makes your chocolate cake AND cupcake recipes incredibly moist and rich.
6. Fill Pans/Liners:
   • For Cake: Divide the batter evenly between the prepared cake pans.
   • For Cupcakes: Fill each cupcake liner about two-thirds full. An ice cream scoop works wonders for even portions.
7. Bake:
   • For Cake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • For Cupcakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool: Remove the pans from the oven. Allow cakes to cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cupcakes can be transferred directly to a wire rack to cool completely. Ensure they are fully cooled before frosting. These foundational cake AND cupcake recipes are ready for your creative touch!

Let’s simplify the baking process with my Old-Fashioned Blueberry Cake Donuts, a delightful recipe that will complement your cake and cupcake endeavors. Check it out to add a fruity flair to your baking: Old-Fashioned Blueberry Cake Donuts.

Pro Tips for Success

Achieving bakery-quality results with your cake AND cupcake recipes is easier than you think with these expert tips, straight from Hana’s kitchen:

• Do Not Overmix: This is the golden rule for tender cakes and cupcakes. Overmixing develops the gluten in the flour, resulting in a tough, dense crumb. Mix only until the ingredients are just combined.
• Use Room Temperature Ingredients: While our plant-based milk and oil don’t require the same tempering as dairy and eggs, ensuring they aren’t fridge-cold helps them emulsify better with other ingredients, leading to a smoother batter.
• Measure Flour Correctly: Spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly can compact the flour, leading to too much dry ingredient and a dry finished product.
• Fresh Baking Soda: Baking soda loses its potency over time. Always check the expiration date, or test a small amount with vinegar; it should fizz vigorously. Fresh leavening agents are crucial for light, airy cake AND cupcake recipes.
• Don’t Open the Oven Door Too Soon: Resist the urge to peek during the first two-thirds of the baking time. A sudden drop in temperature can cause your cake or cupcakes to collapse in the center.
• Cool Completely Before Frosting: Frosting warm cake or cupcakes is a recipe for disaster – melted, messy frosting! Patience is key for beautifully decorated cake AND cupcake recipes.
• Enhance with Hot Coffee (for chocolate versions): The hot coffee in chocolate cake AND cupcake recipes doesn’t make them taste like coffee; it simply deepens and intensifies the chocolate flavor, making it truly irresistible.

Storage & Reheating Tips

To savor your delicious cake AND cupcake recipes for as long as possible, proper storage is essential. As an éco-responsable chef, I always aim to minimize waste!

• Room Temperature: Unfrosted cakes or cupcakes can be stored at room temperature in an airtight container for up to 2-3 days. This helps maintain their moisture.
• Refrigeration: Frosted cake AND cupcake recipes, especially those with creamy plant-based frostings, are best stored in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 30 minutes before serving for optimal flavor and texture.
• Freezing (Unfrosted): To store for longer, wrap individual unfrosted cake slices or cupcakes tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting or serving.
• Freezing (Frosted): For frosted cake AND cupcake recipes, first place them uncovered in the freezer until the frosting is firm (about 1-2 hours). Then, wrap tightly and store as above. This prevents the frosting from sticking to the wrapping.
• Reheating: Generally, these cake AND cupcake recipes are best enjoyed at room temperature. If reheating, a quick 10-15 seconds in the microwave can gently warm a slice, but be cautious not to overdo it, as it can dry them out.

To ensure your treats last longer and maintain their deliciousness, try my Homemade Cake Donuts recipe for a morning delight that pairs perfectly with your cake and cupcake creations. Find the recipe here: Homemade Cake Donuts.

What to Serve With This Recipe

While these versatile cake AND cupcake recipes are undeniably delicious on their own, pairing them with fresh, light accompaniments elevates the experience, embodying Hana’s love for colorful flavor fusions and plant-based joy.

• Fresh Berry Compote: A vibrant homemade compote made with mixed berries (strawberries, blueberries, raspberries) and a touch of maple syrup offers a lovely tart counterpoint to the sweetness of the cake or cupcakes.
• Vegan Whipped Cream: A cloud of homemade coconut whipped cream or a store-bought plant-based alternative adds a luxurious, creamy texture without the heaviness.
• Citrus Zest & Fruit: A sprinkle of fresh orange or lemon zest and a few slices of mandarins or kiwi can bring a bright, refreshing finish. It’s simple, elegant, and eco-friendly!
• Mint Leaves: A few fresh mint leaves as a garnish not only add a pop of color but also a subtle, invigorating aroma that complements the sweetness.
• Dairy-Free Ice Cream: A scoop of your favorite vegan vanilla bean or chocolate ice cream turns a slice of cake into an indulgent dessert à la mode.
• Warm Beverage: A cup of herbal tea, a creamy plant-based latte, or a rich hot cocoa makes for a comforting pairing, perfect for sharing.
• Edible Flowers: For a truly pétillante and creative touch, decorate your cake AND cupcake recipes with edible flowers. They add beauty and a delicate floral note.

Frequently Asked Questions (FAQ)

Can I make these Cake AND Cupcake Recipes entirely vegan?

Absolutely! These cake AND cupcake recipes are designed to be naturally vegan and plant-based, aligning with my eco-responsible approach. All the ingredients listed, such as plant-based milk and vegetable oil, are animal-product free. The magic happens with the apple cider vinegar reacting with baking soda to create the perfect rise and texture, replacing eggs effortlessly in these delightful cake AND cupcake recipes.

How can I make these Cake AND Cupcake Recipes gluten-free?

Making these cake AND cupcake recipes gluten-free is quite simple. Replace the all-purpose flour with an equal amount of a good quality 1:1 gluten-free baking flour blend. Look for a blend that specifically states it contains xanthan gum, as this helps with the structure and elasticity often lost when removing gluten. You will still achieve wonderfully moist and flavorful cake AND cupcake recipes, perfect for those with sensitivities.

Can I prepare the batter for these Cake AND Cupcake Recipes ahead of time?

While technically possible, I generally don’t recommend preparing the batter too far in advance for these cake AND cupcake recipes. The baking soda and apple cider vinegar begin reacting immediately once combined, creating the leavening bubbles. If the batter sits too long, these bubbles can dissipate, leading to a denser, less airy cake or cupcakes. For best results, mix the batter and bake these cake AND cupcake recipes immediately.

Cake and cupcake recipes are not only a treat but also a representation of creativity in baking, allowing enthusiasts to explore various flavors and styles. For more insights on this sweet art, check out this informative resource.

Final Thoughts

Baking these versatile cake AND cupcake recipes is more than just making a treat; it’s an act of joy, creativity, and conscious living. With every moist bite, you’re savoring vibrant, plant-based flavors while embracing sustainable choices. Share these beautiful creations, and watch smiles bloom around your table – that’s the true magic of these pétillante cake AND cupcake recipes!

Nutrition Information (per serving)

Please note: This is an estimated nutritional breakdown for one serving (approx. 1/12 of a cake or 1 cupcake), based on the ingredients listed and without frosting. Actual values may vary based on specific brands and ingredient substitutions.

Cake AND Cupcake Recipes

These delightful cake AND cupcake recipes are designed to bring a touch of pétillante sweetness to your table, whether you crave a grand celebration cake or charming individual cupcakes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 cupcakes or one 9-inch round cake servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup plant-based milk
• ½ cup vegetable oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 cup hot water or coffee

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour the cake pans or line the cupcake tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until just combined.
5. Gradually add the hot water or coffee to the batter until smooth.
6. Divide the batter into the prepared pans or fill cupcake liners two-thirds full.
7. Bake cakes for 30-35 minutes or cupcakes for 20-25 minutes until a toothpick comes out clean.
8. Let cool in pans for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Use organic ingredients for the best results. Experiment with flavor fusions like adding citrus zest or berries for unique variations.