As a young girl I loved making cakes from scratch. The batter was light and smooth, and the cake was light and fluffy. Yes, it takes more time than a box mix, but it always seems a little more special when it's from scratch.

When baking from scratch always make sure you use quality fresh ingredients. It's especially important that your baking soda and baking powder are fresh and not out of date. Measure accurately and follow directions exactly. If it calls for sifted flour then don't skip that step. Sifting is important, especially with cake flour, which is fine and can get lumpy.

Always preheat your oven to the correct temperature and bake on the middle rack. Test your cake by inserting a toothpick in the center of the cake. If it comes out clean then it's done.

The following recipes are some popular and requested cakes that will get you started. Visit the links at the end for some more great resources and recipes:

Red Velvet Cake

Frosting:
1-1/2 cups milk
5 tablespoons all-purpose flour
1-1/2 cups granulated sugar
1-1/2 cups butter, softened (or stick margarine, but no diet)
1-1/2 teaspoons vanilla extract

Cake:
1 teaspoon white vinegar
1 teaspoon baking soda
1/2 cup vegetable shortening
1-1/2 cups granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons unsweetened cocoa
4 tablespoons red food coloring
1 cup buttermilk
2 1/4 cups sifted cake flour
1 teaspoon vanilla

To begin frosting: Place milk in saucepan and slowly whisk in flour. Stir over medium heat until quite thick. Chill until cold. Do this step first and prepare cake while it chills.

To make cake: Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside. In a small bowl, mix vinegar and baking soda, set aside. In a large bowl, use an electric mixer to beat shortening, sugar, eggs and salt until fluffy. In a separate small bowl, mix cocoa and red food coloring; then add to shortening mixture and mix thoroughly. Add buttermilk alternately with cake flour; beat. Gently mix in the vanilla and reserved vinegar mixture. Pour batter into prepared cake pans. Bake 30 minutes, until toothpick inserted in center comes out clean. Remove from oven, cool on cake racks.

To finish frosting: Use an electric mixer to beat the sugar, butter and vanilla until very light, 5 to 10 minutes. Add the cooled flour- milk mixture. When cake layers are cool, split each layer horizontally. Place one split layer on a plate and frost with 1/4- to 1/2-inch frosting. Top with second cake layer; repeat frosting. Top with third layer, and repeat frosting. Add top layer; frost side of cake first, then frost top with remaining frosting.

Cookies and Cream Cake

3 eggs
1 1/2 tsp. vanilla extract
1 cup milk
1/2 cup butter
1 1/2 cups granulated sugar
1 tsp. salt
2 tsp. baking powder
2 cups flour
2 cups frozen whipped topping
1 cup broken cookie pieces
whole cookies for garnish

Grease a 9X13 inch pan. As listed, beat all ingredients together on medium speed, beating 1 minute after each addition. Bake at 350 degrees for 40-45 minutes. Cool cake. Prepare frosting by combining 1 cup broken cookie pieces and 2 cups frozen whipped topping that has been thawed. Spread the frosting onto cake. Line the edges of the cake's top with whole cookies.

Pineapple Coconut Cake

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups granulated sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

Frosting:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon. Create a well in the center of the ingredients and add sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour batter into the pan. Bake at 350 degrees for about 45 minutes. Allow to cool completely when finished baking.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Apple Cake

4 cups finely chopped, peeled apples
2 cups granulated sugar
1/2 cup vegetable oil
2 beaten eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
2 tsp ground cinnamon
1 tsp. salt
1/2 tsp. baking soda
1 cup chopped walnuts

Cream Cheese-Carmel Frosting
3 ounces cream cheese
1/4 cup butter, room temperature
1/3 cup caramel ice cream topping
4 1/4 cups confectioners' sugar, divided

Butter (or spray) a 13x9x2 inch baking pan. Combine apples and sugar. Add oil, eggs, and vanilla. Combine flour, baking powder, cinnamon, salt, and soda. Add to apple mixture; stir until just combined. Stir in nuts. Pour into prepared pan. Bake at 350 degrees for 35 minutes. Cool completely in pan. Frost with cream cheese-carmel frosting, garnish with pecans and drizzle with caramel topping, if desired. Store in refrigerator.

Cream Cheese-Caramel Frosting: Beat together one 3-oz. package softened cream cheese and 1/4 cup butter until light and fluffy. Beat in 1/3 cup caramel ice cream topping. Slowly beat in 2 cups sifted powdered sugar. Beat in 2 1/4 cups additional sifted powdered to reach a spreading consistency.

MORE CAKE TIPS AND RECIPES

-More Tips and Recipes
Grandma's Cake Recipes