Recipe! Which is it? I'm a newbie to both baking & decorating and so I stick with my basic white sponge/choc cake - I will attempt to make the top 3 answers that come back!

Come on folks - help me out !

I love this orange and almond cake:

Flourless Orange and Almond Cake (dairy/gluten free)
Makes one 9inch round cake or one 8inch square cake

2-3 oranges (with unwaxed, unblemished skin as the whole fruit is used)
8 eggs
420g caster sugar
1 teaspoon baking powder
420g ground almonds

1. Scrub the oranges well and leave them whole. Put them in a large saucepan with enough water to cover them. Put a small plate on top of the oranges to keep them submerged. Bring to the boil, then reduce the heat and leave to simmer gently for 1 hour until the oranges are very soft.

2. Grease the tin and line the base and sides with a collar of baking paper that extends 2cm (3/4inch) above the top of the tin.

3. Drain the oranges well, then put back in the saucepan and leave until cool enough to handle. Cut each orange into quarters, remove the seeds, then puree (skin and all) in a blender or food processor.

4. Beat the eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in the almonds and 420g of the orange puree. Leave for 20 minutes and preheat the oven to 180degreesC (350degrees F).

5. Pour into the tin and bake for 1 hour and 30 minutes until golden brown and a skewer poked into the centre comes out clean. Cool completely in the tin.

Will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Happy baking

Thank you for this Sugar, can't understand how this is not getting many posts/replies? Looks like yours is the one!

You're welcome Meg.
Happy to help.

I am a newcomer to cake making, but the one i love is chocolate fudge cake.
found some lovely recipes, and even the parents in llaw cant get enough of it!

its one from a cook book i have, ill post it later for you as im a tied up with kids atm......

i dont mean to blow my own trumpet but.......its the only chocolate fudge cake I have eaten that I like!
Its not too heavy on you and is nice and light

Chocolate cake to die for: Google "double chocolate cake" it will be top of the list on Epicurious . com. To. Die. For.

I agree with Jamie - the double chocolate layer cake - it is a fantastic chocolatey mess of greatness!
I have also heard the white whisper cake from the cake bible is awesome but I haven't tried it yet....

MY favorite, texture/consistency/versatility-wise is kakeladi's WASC. You can pretty much make it into anything (Macsmom and several other very talented CCers have gone above and beyond posting a whole compilation of variations on the WASC for different flavors), and it absolutely never ever EVER fails for me. Obviously, different bakers have different experiences with the same recipes ... but I swear by the WASC and RARELY use any other recipe base now for a cake.

honestly, my favorite cake is the recipe on the back of some of the wilton pans (it was on the giant cupcake and on the 3D ice cream cone pans).

that paired with raspberry sleeve filling covered in chocolate ganache.... oh. my. god.

it doesn't matter how old i am but i just love Confetti or rainbow sprinkle cakes. i guess its the colors but if someone made me a cake for my birthday ( which they don't anymore ) that would it!

i tried the White Chocolate Whisper Cake and i wasn't that impressed with it. it had a strange texture, almost sand-like. Maybe i didn't make it right, but i wasn't too keen.

Oh anything really. The better the chocolate, the better the cake. I use Ghiradelli sometimes, you can get it anywhere.

Italian Cream cake. Best cake ever. It's usually paired with cream cheese icing.

1 box Duncan Hines Coconut Supreme cake mix
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
3 eggs
2 Tbsp oil
2 tsp vanilla extract
1 cup pecans, cookie pieces size, toasted in 350 degree oven for 5 minutes or until they smell nutty (transfer immediately from pan onto plate)
3/4 cup sweetened coconut flakes, toasted in 350 degree oven for 7 minutes or until golden brown (transfer immediately from pan onto plate)

Mix all ingredients on medium speed for 3 minutes.

Bake in 350 degree oven until toothpick has some crumbs clinging to it. Don't bake it until the toothpick comes out completely clean and the sides have shrunk from the pan, or else the carryover cooking will make it be overcooked.

Makes 2 ½ dozen cupcakes. Bake about 23-24 minutes.

Makes 2 8 rounds. Bake about 40 minutes and check.

there is a thread which was originally about a scratch wasc recipe. there was a lot of tweaking and experimenting with it so it goes on for pages with lots of great results.
the cake is delicious, has a beautiful texture and is very forgiving.
the o.p. posted her chocolate cake recipe on page 8 - it is soooo good!

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&&start=15

One of my favorites is the Cocoa Loco cake by Colette Peters. I sometimes take the coconut out and just use it as a chocolate Bourbon cake instead. I made this cake for a large event and it went over very well. The local newspaper even talked about how good it was in the culinary column. It's a scratch cake though. Someone I know butchered this recipe because they weren't use to baking from scratch.
Another good one (other than the double chocolate cake Jamie mentioned) is also from Epicurious and that's the chocolate stout cake.

These cakes taste better when they have time to mellow some. At least 1 - 3 days usually.

My favorite cake right now is the Grand Marnier Wedding Cake in the book Rose's Heavenly Cakes by Rose Levy Beranbaum on page 403. Absolutely divine. It is expensive to make, so it's not something I would make often, but for a special occasion....

my favorite cake is the "Light and Lemony" cake from Warren Brown. I change it up sometimes and make it "Light and Mojitoy" LOL. I love to pair it with a "macerated strawberry" buttercream. I have both recipes posted on my blog somewhere....

I Love Toba Garrett's Moist yellow cake and Sylvia Weinstock's "Classic yellow cake' But If you go to www.wrenscottage.com and click down at the bottom, "From karen's kitchen", They have a "Yellow cake" recipe to die for. ( Actually the whole site has tons of recipes and tips.) It comes out perfect everytime because it uses the reverse creaming method. Plus Using softasilk cake flour makes it better.

One of my favorites is "Sarah's Red Velvet" recipe on this site.

I'll just chime in here to say if you click on the links in my signature they bring you to a thread called "the recipe links are here" and that has all the google docs for all the threads on CC with them (so if you're looking for a good variety!)

^^bob, do you have a google doc for scratch recipes or is that all WASC variations?

I have whatever is listed in the those particular threads. I wasn't aware that the scratch WASC thread had a google doc, but if it does somebody please let me know so I can add it to the list!

Well, from the 'gourmet' flavors thread, i saved these docs:

http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
http://docs.google.com/Doc?id=dtxcrsv_94f2877ghh

Sorry, I thought your links were the same...must check them out now!

Ok, your list has the 2 links i just posted....sorry!

I have those in my list but plenty of others as well (from quite a few other threads too!) I tried to compile an exhaustive list but like I said, I'm alone in this so if anyone has other google docs and threads that I've missed, by all means let me know!