Celebrate National Cake Day with these delicious cake recipes

Schenelle Dsouza
All dessert lovers can agree that there’s no such thing as the perfect dessert, but a decadent piece of cake is unmatchable. Moist layers with generous dollops of frosting and sweet toppings, or moist with fruit, laced with chocolate, cake in all its forms is irresistible, be it a classic chocolate cake, a sweet sponge or the more regal chocolate mousse cake. This National Cake Day, we’ve compiled a selection of cakes, from easy DIY recipes to more intricate ones, from celebrated chefs all over. Take a look at these recipes below.
Blue Velvet Cake recipe – Pooja Dhingra, Founder & CEO, Le 15 Patisserie
Blue Velvet Cake recipe – Pooja Dhingra, Founder & CEO, Le 15 Patisserie
Photo Courtesy: Le 15 Patisserie
200ml condensed milk
75ml milk
125g flour
100g butter
55g yoghurt
15g castor sugar
½ tbsp blue food colour
1tsp vanilla essence
1tsp baking soda
1tsp apple cider vinegar
For the cream cheese frosting
150g icing sugar
60g cream cheese
30g butter
To make the cake
Preheat the oven to 165C and line a 6-inch ring mould with parchment paper. In a clean bowl, cream butter, vanilla essence, and sugar together. Add condensed milk and gently fold it in. Add milk and whisk to make a smooth batter. Fold in the flour gradually in parts. In a separate bowl, mix baking soda and apple cider vinegar, food colour and mix. Add yoghurt to the above mixture. Pour this over the batter and combine. Transfer the batter in the lined mould. Bake at 165C for 25-30 minutes or until a toothpick comes out clean when inserted.
To make the frosting
Soften cream cheese and add in soft butter. Whisk well to form a homogenous mixture. Add sieved icing sugar and whisk until smooth. Refrigerate until ready to use.
To finish
Frost the cake, and garnish with blueberries.
Coffee Chocolate Mousse Cake – Chef Akanksha Saigal Head Chef Elephant & Co, Goa & Pune
Coffee Day Desserts Elephant & Co
Photo Courtesy: Elephant & Co
Ingredients for the cake
100g flour
3 eggs
50g sugar
15g cocoa powder
Ingredients for the coffee mousse
15ml coffee liquor
30ml espresso shot
500g castor Sugar
250g whipped cream
150g cream cheese
Ingredients for the dark chocolate ganache
100g dark chocolate
50g fresh cream
Whisk together the eggs and sugar till light and fluffy in a bowl. Fold in the flour and cocoa powder, and mix well. In another bowl, take cream cheese and sugar and whisk till creamy. In the meanwhile, whisk up the whipping cream in a separate bowl and keep aside. Once the cream cheese is creamy, add in the coffee shot and liquor, and whisk. Fold in the whipped cream and mix well. In a saucepan, heat some fresh cream, Add in the chopped chocolate and make a ganache. Let it cool. Use this for layering and garnishing. Start layering the cake cut into 3 slices. Soak with sugar water, layer the coffee mousse and spread some chocolate ganache. Follow the same process for the other 2 layers and lastly garnish with the mouse, ganache or some chocolate shavings.
Magic Cake – Rachel Goenka, CEO & Founder of The Chocolate Spoon Company
Magic Cake – Rachel Goenka, CEO & Founder of The Chocolate Spoon Company
Photo Courtesy: The Chocolate Spoon Company
4 eggs
150g icing sugar
100g butter
100g chocolate
500ml milk
75g flour
25g cocoa powder
1 tsp vanilla extract
Preheat the oven to 140 degrees Celsius. Melt the butter and set aside to cool. Melt the chocolate and set aside to cool. Separate the egg yolks and egg whites into 2 separate bowls. Whisk the egg yolks with the icing sugar till pale in colour and icing sugar has mixed in completely. Add the cocoa powder and mix till incorporated. Then add the cooler melted butter and cooled melted chocolate and mix. Add the milk and stir. Add the flour and stir. Whip the egg whites in a stand mix till stiff. Fold in the egg whites into the chocolate batter in batches. Pour the batter into a lined cake tin and bake for 70 minutes. Turn the oven off and leave the cake to cool completely in the oven. Transfer the cake to the fridge and leave to chill overnight.
NYC style Birthday Cake — Chef Freny Fernandes
NYC style Birthday Cake — Chef Freny Fernandes
Photo Courtesy: Chef Freny Fernandes
Ingredients for the confetti cake
350g sugar
300g butter
280g flour
50g almond flour
1tsp vanilla essence
100g milk
6 eggs
1tsp baking powder
1 cup sprinkles
Cream butter and sugar until light and fluffy in a stand mixer. Add eggs one at a time. Add the vanilla essence. Sift all the dry ingredients together. Fold in the dry ingredients and the milk a little at a time. Lastly fold in the sprinkles. Pour the batter in 28 inch cake tins. Bake at 165 C for 25-30 mins.
Ingredients for the Italian Buttercream
250g sugar
50g water
125g egg whites
375g butter
1tsp vanilla essence
Place the whites in a stand mixer with a whisk attachment. Cook the sugar and water until it reaches 118C. Add the sugar little at a time to the egg whites. Let it whip until the bowl is cool to touch. Then add the butter one cube at time.
Ingredients for the sprinkles crumble
300g flour
200g butter
100g sugar
100g sprinkles
Cream the butter and sugar until just combined. Add the flour and sprinkles and mix. Spread the dough into small pieces on a tray and freeze for 4 hours. Bake at 180 C for 5 mins
Cut the cakes in half. Place a layer of cake followed by the buttercream and finish with the confetti sprinkles.
Strawberry Tres Leches Cake – Shreya Gupta, Founder & Pastry Chef, Essange
Strawberry Tres Leches Cake – Shreya Gupta, Founder & Pastry Chef, Essange
Photo Courtesy: Essange
Ingredients for the cake
125g yogurt
80g castor sugar
1 tsp vanilla extract
60g melted butter
100g all-purpose flour
1/4tsp baking soda
1/2 tsp baking powder
Ingredients for the soak
150g condensed milk
150g cream
60g milk
Ingredients for the topping:
50g whipped cream
Sliced Strawberries
Whisk Yogurt and Sugar together. Then added Melted Butter and whisk again. Fold in the dry ingredients until you have a smooth batter. Pour the batter into a 6 inch square tin and smoothen it out. Bake the cake at 180 degrees Celsius for 12-15 minutes. In the meantime, mix the milk, condensed milk and Cream together to form a soak. Once the cake has baked and cooled, poke in holes with the fork and pour in the soak. Let it sit in the fridge for 15 minutes. Take it out of the fridge and put the whipped cream all over it and smoothen it out. Garnish it with fresh slice of Strawberries.
Vegan Coffee Almond Cake – Chef Nicholas Fernandes, Executive Pastry Chef, JW Marriott Mumbai Juhu
Vegan Coffee Almond Cake – Chef Nicholas Fernandes, Executive Pastry Chef, JW Marriott Mumbai Juhu
Photo Courtesy: JW Marriott
Ingredients for the crunchy base
170g almond
90g soft dates
15g linseeds
30ml coconut oil
In a pan lightly roast the almonds and let it cool before use, do the same with linseeds. In a blender or food processor, process the almonds until coarsely ground. Add the chopped dates and linseeds, and process until evenly incorporated. Add the coconut oil and process for a further 40 seconds to 1 minute. Transfer the base mixture to an 8inch round cake ring. Press mixture down firmly by using your fingers. Refrigerate while you’re preparing the filling.
Ingredients for the coffee filling
375g cashew nut
350g coconut cream
125g maple syrup
8g instant coffee
60ml coconut oil
Roasted almonds for garnish
Soak the Cashewnut in water for 4 to 5 hours at room temperature. In a blender or food processor, blend the soaked and drained cashew nuts until it becomes smooth. In the meantime, mix together the coconut cream, maple syrup and instant coffee granules. The moisture from the coconut cream should fully dissolve the coffee – if it doesn’t, warm briefly in the microwave. Add this mixture to the blended cashew nuts, and blend well. Add the coconut oil and blend for a further 1 minute. Using a spoon transfer the coffee cashew cream on top of the crunchy base in round cake tin, fill 2/3 of the mixture. If you are left with mixture reserve the mixture for piping.
Freeze for at least 4 hours, preferably overnight. Once frozen remove from the mould and pipe the rest of the mixture on top of the cake. Pipe the mixture as per your creativity, or sprinkle roasted almond flakes on top and serve.
White Chocolate Mousse Cake – Chef Mozanne Karbhari, Junior Sous Chef, ITC Grand Central
White Chocolate Mousse Cake – Chef Mozanne Karbhari, Junior Sous Chef, ITC Grand Central
Photo Courtesy: ITC Grand Central
Ingredients for the mousse
300g egg yolks
75g sugar
500ml milk
500ml cream
500g mascarpone
1000g white chocolate
38g gelatine
For the sponge
400g dark chocolate
400g butter
160g egg yolks
200g castor sugar
240g egg whites
300g castor sugar
500g almond powder
20g zest
For the sponge
Melt the chocolate and butter together. Whip eggs and sugar till fluffy. Fold in the dry ingredients and the melted chocolate and butter. Spread on a tray and bake at 180 for 15mins.
For the mousse
Whip mascarpone and cream and keep aside. Make a sabayon with milk, Yolks and sugar. Once done add the dissolved gelatine and fold in the chocolate. Now let the mixture cool a bit and then fold in the whipped cream and cheese.
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