A delicious treat for a very special day is celebrated through different anniversary cake recipes. Anniversary cakes hold a special significance of its own. Whether it’s a wedding anniversary, engagement anniversary, or dating anniversary, the anniversary cake remains the center of attraction.
Here are some mouth-watering recipes that will definitely make your anniversary perfect in every way possible. Select the anniversary cake recipe of your choice and welcome your guests to some yummy treats for a perfect evening.
Chocolate Anniversary Cake Recipes
Ingredients:
1 (18.25-ounce) package pudding-included devil's food cake mix
1 (15-ounce) tub ready-to-spread chocolate frosting
1/3 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Method:
Preheat oven to 350 degrees. Grease and flour 2 (8- or 9-inch) baking pans, or use cooking spray.
Prepare and bake cake as directed on package. Follow directions for cooling. Brush crumbs from cake. Place 1 layer topside down, on the plate. Then spread 1/3 cup frosting almost to edge. Place other layer, topside up, on frosted layer. Frost the side with thin coat first to seal crumbs,
and then frost side and top, spreading top smooth and flat.
Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil). Remove from heat; stir in chocolate chips until melted and smooth. Let it stand for 5 minutes. Pour carefully onto top center of frosted cake; spread to edge, allowing some to drizzle downside. Garnish with toffee bits. Refrigerate uncovered about 1 hour or until chocolate is set. Refrigerate any remaining cake.
Buttermilk Banana Anniversary Cake
Ingredients:
2/3 cup soft margerine or butter
1¼ cups packed brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup buttermilk or sour milk (substitute 1 tbsp vinegar and plain milk)
3 mashed very ripe bananas
Description:
Preheat the oven to 350F (180C). Grease the bottom of two round layer cake pans, one large pan, or two-dozen large muffin cups. Beat together until very light and fluffy. Sift together separately and add alternately to the egg mixture with 3 mashed very ripe bananas.
Pour and spread in the prepared pans and bake for 25 to 35 minutes (layer cake pans), 35 to 40 minutes (bundt pan) or 15 to 20 minutes (muffins), or until centers are set. Cool five minutes then run a knife around the edges and invert. Optionally, when cold, frost or glaze with a topping of your choice.
Peach Upside Down Cake
Ingredients:
1/3 cup butter, melted
1/2 cup packed brown sugar
1 29 ounce can peach halves
1/4 cup shredded coconut
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Description:
Pour butter into 9 inch baking pan; sprinkle with brown sugar. Drain peaches, reserving 6 tablespoons of juice. Arrange peach halves, cut side down over sugar. Sprinkle coconut around peaches; set aside. Beat eggs until thick; gradually beat in sugar. Add flavoring and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake 350F for 50 to 60 minutes. Cool 10 minutes. Invert on plate.
