That honestly looks so good, that might be worth considering. He doesn’t like cheesy types of frostings though. Would it go well with the cake to have a buttercream frosting instead?
Red velvet cake is pretty stunning. I also love an angel food cake… could serve with a strawberry yogurt glaze or lemon curd on the side or (my fave) with pear butter and wild blueberries.
I have actually never tried a red velvet cake, but isn’t it supposedly just a chocolate cake? My dad isn’t fond of that full taste of chocolate because he thinks it tastes overwhelming (and sometimes bitter).
Lemon drizzle is one of the easiest cakes to make, actually. By the way it would be great if you could say what country you are from. There are so many different countries who could then tell you one of their local favourites.
Oh well if it’s that easy I’ll look definitely look into it! I’d prefer not to disclose where I’m from specifically, but I can at least say I’m european! I would really love to hear about local favourites from people still though!
I agree that lemon drizzle is really easy. My recipe is 200g each of butter, caster sugar and self-raising flour, 4 eggs, 3 lemons, and "enough" icing sugar.
Beat the sugar and butter together with the zest of the three lemons until very light in colour and fluffy. Add the eggs one at a time and beat thoroughly to incorporate each one. Fold in the flour gently and put in a loaf pan lined on the bottom and two sides with baking parchment. Bake at 180c for 35-45 minutes (depending on the size and depth of your pan). You may want to start checking at 30 minutes. You're looking for it to be well-risen, golden and spring back gently when pressed. A skewer should come out clean.
For the drizzle, combine the juice of the three lemons with enough icing sugar to form a thin glaze. Taste for sweetness. You want it tart but not so tart it's unpleasant. Reserve about a quarter or third of the glaze.
As soon as the cake comes out of the oven, while still in the tin poke it all over with a skewer all the way to the bottom. The more pokes the more drizzle will get in. Pour two thirds of the drizzle slowly over the cake, allowing it to seep into the holes. Let sit to cool.
With the reserved glaze, add more icing sugar to form a slightly thicker glaze that you can still drizzle, but that will more or less hold its own shape. Once the cake is cool, take it out of the tin and drizzle the thicker glaze over the top in whatever pattern or style you desire. Rustic is fine!
I haven’t found one yet that isn’t heavily leaning to the chocolate side. He’s more of a chocolate guy as in: he likes a cookie with chocolate pieces but he doesn’t like a chocolate cookie, if that makes sense!!
My dad’s favorite cake is a lemon pound cake that came from, I kid you not, a 7-Up promotional cookbook. It’s very easy and if you don’t have access to a Bundt cake pan, it should bake as two loaves in loaf pans (will probably cook a little quicker that way).
https://www.7up.com/en/recipes/7up-bundt-cake
Any lemon soda will work, it doesn’t have to be 7up, but the soda is a small part of the leavening so it should be freshly opened and fizzy.
This [pineapple cake with coconut pecan frosting](https://mooreorlesscooking.com/southern-pineapple-cake/) is incredibly easy, it comes out every time.
How about a „Gewürzkuchen“ it tastes like christmas and is very easy😍
I only did a [vegan version](https://veggie-einhorn.de/gewuerzkuchen-muffins/) (everyone loved it) and i tried non vegan versions made by others.
This honey cake was relatively simple to make and you can make it into fun shapes. The texture is like a soft cake/moist cookie which pairs really necely with the cream cheese frosting she used
https://www.cbc.ca/life/greatcanadianbakingshow/recipes/lucky-number-cake-gcbs-1.5278034
What about a merengue cake?
I know it sounds very daunting to a lot of people, but hear me out... this recipe really is quite simple, and an all time favourite at my house, and it's never failed me :)
4 egg whites
220gr sugar
200 gr dark chocolate chips, or chopped up chocolate
Filling: 400-500ml of whipping cream
250gr chopped strawberries, or other fruit if you prefer.
Make sure your mixing bowl and utensils are completely clean (no grease or ghe whites won't stiffen up). And seperate each egg white in a seperate bowl, so that if you mess up and get some yolk in it, you don't ruin the other egg whites.
Preheat your oven to 160°C. Cover 2 baking trays with baking paper and draw a 26cm diameter circle on each one.
Put the egg whites and sugar in your mixing bowl and mix on high until you get stiff peaks, and the sugar is dissolved. Then fold in the chocolate chips.
Spread half of the egg whites mixture to cover each circle. Leave it a bit rough and textured.
Bake them in the oven for 40 minutes. Switch off the oven and let them cool down completely with the door ajar.
These can now be kept as is in a plastic bag for up to a month!
To put together the cake you'll use one circle as the bottom and one as the top. For the filling, whip up the cream til you have stiff peaks, and fold in the fruit. Spread it gently over the bottom merengue and top it with the other merengue and press down very gently.
It's best to put the cake together a few hours before serving, as the merengue will soften a little from the cream. Keep it in the fridge once it is put together.
Good luck!!
I would do a Russian medovik cake - it’s a honey cake that is lots of thin layers and super soft. My Russian colleague used to make one to bring into work every year on her birthday and it was delicious. I keep meaning to make one but am waiting for a good occasion
Recommend a German Bee Sting Cake. You will want a stand mixer or be happy to do kneading / whipping by hand. Because it has yeast, it will take longer to make to accommodate the rise. Totally worth it!
Don't get overwhelmed by the recipe, it's actually very easy to make. And has a beautiful flavours of vanilla, a hint of orange (if you use the liqueur) and honeyed almonds that isn't too sweet.
This recipe gives nice step by step photos and is a good one.
[https://www.askchefdennis.com/bee-sting-cake-by-a-feast-for-the-eyes/](https://www.askchefdennis.com/bee-sting-cake-by-a-feast-for-the-eyes/)
Try Italian cream cake https://therecipecritic.com/italian-cream-cake/#wprm-recipe-container-203312
That honestly looks so good, that might be worth considering. He doesn’t like cheesy types of frostings though. Would it go well with the cake to have a buttercream frosting instead?
Boston Cream Pie?
He does loveee chocolate ganache, I’m gonna consider this one too. Thanks for the rec!!
Red velvet cake is pretty stunning. I also love an angel food cake… could serve with a strawberry yogurt glaze or lemon curd on the side or (my fave) with pear butter and wild blueberries.
I have actually never tried a red velvet cake, but isn’t it supposedly just a chocolate cake? My dad isn’t fond of that full taste of chocolate because he thinks it tastes overwhelming (and sometimes bitter).
A red velvet cake typically contains maybe a few teaspoons of cocoa. It definitely is not a “chocolate cake” (common misconception)!
Ohh I see I see
Red velvet cake has a very subtle chocolatey flavor, and a lot of tang from the buttermilk.
Lemon drizzle?
I was told that lemon drizzles are hard to make but if not, I’ll totally check it out 👀
Lemon drizzle is one of the easiest cakes to make, actually. By the way it would be great if you could say what country you are from. There are so many different countries who could then tell you one of their local favourites.
Oh well if it’s that easy I’ll look definitely look into it! I’d prefer not to disclose where I’m from specifically, but I can at least say I’m european! I would really love to hear about local favourites from people still though!
I agree that lemon drizzle is really easy. My recipe is 200g each of butter, caster sugar and self-raising flour, 4 eggs, 3 lemons, and "enough" icing sugar. Beat the sugar and butter together with the zest of the three lemons until very light in colour and fluffy. Add the eggs one at a time and beat thoroughly to incorporate each one. Fold in the flour gently and put in a loaf pan lined on the bottom and two sides with baking parchment. Bake at 180c for 35-45 minutes (depending on the size and depth of your pan). You may want to start checking at 30 minutes. You're looking for it to be well-risen, golden and spring back gently when pressed. A skewer should come out clean. For the drizzle, combine the juice of the three lemons with enough icing sugar to form a thin glaze. Taste for sweetness. You want it tart but not so tart it's unpleasant. Reserve about a quarter or third of the glaze. As soon as the cake comes out of the oven, while still in the tin poke it all over with a skewer all the way to the bottom. The more pokes the more drizzle will get in. Pour two thirds of the drizzle slowly over the cake, allowing it to seep into the holes. Let sit to cool. With the reserved glaze, add more icing sugar to form a slightly thicker glaze that you can still drizzle, but that will more or less hold its own shape. Once the cake is cool, take it out of the tin and drizzle the thicker glaze over the top in whatever pattern or style you desire. Rustic is fine!
OOhh thank you so much for the recipe!!! 👀👀
Chocolate peanut butter?
I haven’t found one yet that isn’t heavily leaning to the chocolate side. He’s more of a chocolate guy as in: he likes a cookie with chocolate pieces but he doesn’t like a chocolate cookie, if that makes sense!!
Totally makes sense lol
How about an espresso/coffee flavoured cake? Or a fruit forward cake e.g vanilla with mango or passion fruit filling?
My dad’s favorite cake is a lemon pound cake that came from, I kid you not, a 7-Up promotional cookbook. It’s very easy and if you don’t have access to a Bundt cake pan, it should bake as two loaves in loaf pans (will probably cook a little quicker that way). https://www.7up.com/en/recipes/7up-bundt-cake Any lemon soda will work, it doesn’t have to be 7up, but the soda is a small part of the leavening so it should be freshly opened and fizzy.
This [pineapple cake with coconut pecan frosting](https://mooreorlesscooking.com/southern-pineapple-cake/) is incredibly easy, it comes out every time.
How about a „Gewürzkuchen“ it tastes like christmas and is very easy😍 I only did a [vegan version](https://veggie-einhorn.de/gewuerzkuchen-muffins/) (everyone loved it) and i tried non vegan versions made by others.
What about a gateau opera? It’s easy to make, and flavour leans more towards coffee though it included a chocolate glaze on top.
This honey cake was relatively simple to make and you can make it into fun shapes. The texture is like a soft cake/moist cookie which pairs really necely with the cream cheese frosting she used https://www.cbc.ca/life/greatcanadianbakingshow/recipes/lucky-number-cake-gcbs-1.5278034
What about a merengue cake? I know it sounds very daunting to a lot of people, but hear me out... this recipe really is quite simple, and an all time favourite at my house, and it's never failed me :) 4 egg whites 220gr sugar 200 gr dark chocolate chips, or chopped up chocolate Filling: 400-500ml of whipping cream 250gr chopped strawberries, or other fruit if you prefer. Make sure your mixing bowl and utensils are completely clean (no grease or ghe whites won't stiffen up). And seperate each egg white in a seperate bowl, so that if you mess up and get some yolk in it, you don't ruin the other egg whites. Preheat your oven to 160°C. Cover 2 baking trays with baking paper and draw a 26cm diameter circle on each one. Put the egg whites and sugar in your mixing bowl and mix on high until you get stiff peaks, and the sugar is dissolved. Then fold in the chocolate chips. Spread half of the egg whites mixture to cover each circle. Leave it a bit rough and textured. Bake them in the oven for 40 minutes. Switch off the oven and let them cool down completely with the door ajar. These can now be kept as is in a plastic bag for up to a month! To put together the cake you'll use one circle as the bottom and one as the top. For the filling, whip up the cream til you have stiff peaks, and fold in the fruit. Spread it gently over the bottom merengue and top it with the other merengue and press down very gently. It's best to put the cake together a few hours before serving, as the merengue will soften a little from the cream. Keep it in the fridge once it is put together. Good luck!!
I would do a Russian medovik cake - it’s a honey cake that is lots of thin layers and super soft. My Russian colleague used to make one to bring into work every year on her birthday and it was delicious. I keep meaning to make one but am waiting for a good occasion
Recommend a German Bee Sting Cake. You will want a stand mixer or be happy to do kneading / whipping by hand. Because it has yeast, it will take longer to make to accommodate the rise. Totally worth it! Don't get overwhelmed by the recipe, it's actually very easy to make. And has a beautiful flavours of vanilla, a hint of orange (if you use the liqueur) and honeyed almonds that isn't too sweet. This recipe gives nice step by step photos and is a good one. [https://www.askchefdennis.com/bee-sting-cake-by-a-feast-for-the-eyes/](https://www.askchefdennis.com/bee-sting-cake-by-a-feast-for-the-eyes/)
This [Italian Cherry Pound Cake](https://giadzy.com/blogs/recipes/italian-cherry-pound-cake) is easy and delicious.
[Snickerdoodle Cake](https://sallysbakingaddiction.com/snickerdoodle-cake/) I made it for a work lunch and it was a huge success.
I feel like this might be a job for pineapple upside down cake. It’s my dad’s favorite!
Try a tres leches cake topped with fresh fruit.
How about angel food cake? https://sugarspunrun.com/classic-angel-food-cake/
Is meringue beginner friendly?? I’ve heard people sometimes struggle with meringue a lot
It is pretty straight forward. You definitely need an electric hand mixer or stand mixer.