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Cake Recipe Collection

Pound cake in Cake Recipe Collection

A collection of cake recipes lightened up for dieters - PLUS - some fat free so you can truly have your cake and eat it, too! Although cakes are usually sweet, so as should be the case with most things in life, enjoy in moderation - but do enjoy!

Trimming Tip: Reduce a typical serving of chocolate cake (1/8 of a two-layer cake) by one-third.

Replace plain milk with vanilla or chocolate soy milk when baking cakes. It adds flavor as well as protein and vitamins.

November 26 is National Cake Day

Quick Cake Tips

Avoid a fallen cake

  • Cake Cutting Tip: Use dental floss to cut cake easily. Hold it tight and move slowly.
  • Chopped fruit and nuts will disperse more evenly in cake batter if they're lightly floured before adding them.
  • When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. There will be no white mess on the outside of the cake.
  • To prevent icing from running off your cake dust the surface lightly with cornstarch.
  • Cake layers sticking to the bottom of the pans? Put them back in a warm oven for a short time. The layers will then come out without a problem. Or, try lining the bottom of your pans with waxed paper.
  • Keep a large salt shaker filled with flour. It is handy and less messy when dusting baking pans (also works for coating chicken).
  • Healthy-up a store-bought cake mix with chia. Simply replace half of the recommended oil with chia gel. If you are using pre-made frosting, you can also stir in a tablespoon of chia gel before spreading it onto the cake.
  • When you unwrap a stick of butter or margarine, refold the wrapper messy side in and put it back in the fridge. You can use these later to grease a cookie sheet or cake pan.
  • Try spraying your beaters with nonstick cooking spray before mixing cake batter to prevent clumping.
  • To sell cupcakes at bake sales or picnics, place the decorated cupcake on a small square sheet of aluminum foil (4x4). Place a clear 16 oz. cup over it and scrunch the foil around the lip of the cup. Instant individual packaging that will keep the icing and decorations nice.
  • Spray your electric beaters with nonstick cooking spray before mixing cake batters to prevent clumping.
  • Making a batch of cupcakes for a special occasion? Dress them up by pouring the batter into ice cream cones until they are half full, bake and frost. No messy paper liners to dispose of and the kids (big and small!) can eat the cones.
  • A baked, unfrosted cake can be kept in the freezer up to three months wrapped in heavy-duty foil. Be sure to thaw it completely before frosting it.
  • Tasty Tidbit: Spice up cake mixes with ground cinnamon. Add 1 teaspoon ground cinnamon to angel food or white cake mix. Add 1 to 2 teaspoons to chocolate or yellow cake mix.

Nutrition Nibble

With its Vitamin E content and dense moisture, olive oil makes cakes, cupcakes and muffins rich and moist. It also extends the life of the cakes as it keeps them from drying out too quickly. Olive oil will also add extra nutrients to the cakes, and can be used in lieu of butter to make them lower in calories and more heart-friendly.

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