It’s official! Baking is one of the best stress relievers. But if you haven’t started baking yet, it is time to put on the chef’s hat and batter up! Here are a few quick cake recipes that are easily doable even for beginners.
- Peanut Butter and Jam Brownies
| Quantity | Ingredient |
| 75 gm. | Butter |
| 50 gm. | Peanut Butter |
| 1 | Egg |
| 25 gm. | Cocoa Powder |
| 50 gm. | Plain Flour |
| 100 gm. | Sugar |
| 2-3 tbsp. | Jam |
Directions:
- Melt butter and peanut butter for 30 sec. in a microwave.
- Add egg to the melted, cool butter.
- Grease a 15–cm wide round dish with butter and line it with cling film.
- Add peanut butter, cocoa powder, flour, and sugar.
- Mix gently till a thick paste is formed.
- Smoothen out the top of the mixture with the back of a spoon.
- Make holes at the top of the batter and fill them with jam.
- Microwave for 3-4 mins.
- Remove and leave it to cool for 15 mins before indulging in it.
- Chocolate Cup Cakes
| Quantity | Ingredient |
| 100 gm. | Dark Chocolate |
| 200 gm. | Flour |
| 200 gm. | Sugar |
| 6 tbsp. | Cocoa Powder |
| 150 ml. | Sunflower Oil |
| 100 ml. | Sour Cream |
| 2 | Eggs |
| 1 tsp. | Vanilla Essence |
Directions:
- Heat oven to 180 C.
- Line a 10–hole cupcake tray with paper cups.
- Break down the chocolate into small pieces in a mixer.
- Mix flour, sugar, cocoa powder, oil, sour cream, eggs, vanilla essence and 100 ml water.
- Whisk the mixture till it is smooth.
- Add broken chocolate to the mixture.
- Add the batter into the paper cups.
- Bake for 20 mins and cool before relishing the cupcakes.
- Lemon Poppy seeds Cake
| Quantity | Ingredient |
| 175 gm. | Butter |
| 175 gm. | Castor Sugar |
| 200 gm. | Flour |
| 4 | Lemons |
| 3 | Eggs |
| 2 tbsp. | Poppy Seeds(khus-khus) |
| 125 gm. | Yoghurt |
| 200 gm. | Icing Sugar |
| 3 tbsp. | Lemon Juice |
Directions:
- Heat oven to 180 C.
- Grease a 20 cm deep cake tin and line it.
- Mix butter and sugar in a mixing bowl till it becomes fluffy.
- Add the rest of the ingredients and beat the mixture.
- Put the mixture in the tin and smoothen out the top.
- Bake for 40-50 mins and cool for 10 mins.
- Sift the icing sugar and add the lemon juice to it.
- Pour the juice over the cake and let it set.
- Classic Chocolate Cake
| Quantity | Ingredient |
| 100 ml. | Sunflower Oil |
| 175 gm. | Castor Sugar |
| 140 gm. | Plain Flour |
| 3 tbsp. | Cocoa |
| 3 tbsp. | Baking Powder |
| 2 | Large Eggs |
| 1 tsp. | Vanilla Essence |
| 2 tbsp. | Chocolate Chips |
| 100 gm. | Dark Chocolate |
| 5 tbsp. | Double Cream |
Directions:
- Grease a 22 cm silicone microwaveable cake pan and line it with baking sheet.
- Mix sugar, flour, cocoa, and baking powder in a bowl.
- Whisk oil, eggs, vanilla essence and 100 ml. hot water.
- Mix the dry and liquid ingredients to form a lump-free batter.
- Add the mixture to the pan and cover with cling film.
- Microwave for 7 mins at about 800 watts and then cool for 5 mins.
- To prepare ganache, melt chocolate for 2 mins at 600 watts, stirring every 30 sec.
- Upon cooling, spread the ganache over the cake and sprinkle the chocolate chips.
Quick cakes like these are a delight to make – throw in the ingredients in a bowl, give it a quick whisk and it is ready to go into the microwave. Try these absolutely simple cake recipes at home and make turn any occasion into a celebration.
