Here are full, classic recipes for each cake, with clear measurements and step-by-step instructions.
1) German Chocolate Cake
Serves: 12
Oven: 350°F (175°C)
Ingredients
Cake
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4 oz (115 g) German sweet chocolate, chopped
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½ cup (120 ml) boiling water
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1 cup (225 g) unsalted butter, softened
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2 cups (400 g) granulated sugar
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4 large eggs, separated
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1 tsp vanilla extract
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2 cups (250 g) all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup (240 ml) buttermilk
Coconut-Pecan Frosting
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1 cup (240 ml) evaporated milk
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1 cup (200 g) granulated sugar
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3 egg yolks
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½ cup (115 g) butter
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1 tsp vanilla
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1 ⅓ cups (100 g) sweetened shredded coconut
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1 cup (120 g) chopped pecans
Instructions
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Melt chocolate in boiling water; cool.
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Cream butter and sugar until fluffy. Beat in egg yolks one at a time. Add vanilla and melted chocolate.
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Combine flour, baking soda, and salt. Add alternately with buttermilk.
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Beat egg whites to stiff peaks; fold into batter.
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Divide into 3 greased 9-inch pans. Bake 25–30 minutes. Cool completely.
Frosting:
6. Cook evaporated milk, sugar, yolks, and butter over medium heat, stirring until thick (10–12 mins).
7. Remove from heat; stir in vanilla, coconut, pecans. Cool until spreadable.
8. Spread between layers and on top (traditionally not frosted on sides).
2) Chocolate Cake
Serves: 12
Oven: 350°F (175°C)
Ingredients
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1¾ cups (220 g) flour
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¾ cup (75 g) cocoa powder
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2 cups (400 g) sugar
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1½ tsp baking powder
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1½ tsp baking soda
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1 tsp salt
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2 eggs
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1 cup (240 ml) milk
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½ cup (120 ml) vegetable oil
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2 tsp vanilla
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1 cup (240 ml) boiling water
Instructions
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Mix dry ingredients.
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Add eggs, milk, oil, vanilla; beat 2 minutes.
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Stir in boiling water (batter will be thin).
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Pour into 2 greased 9-inch pans.
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Bake 30–35 minutes. Cool before frosting.
3) Red Velvet Cake
Serves: 12
Oven: 350°F (175°C)
Ingredients
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2½ cups (310 g) flour
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1½ cups (300 g) sugar
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1 tsp baking soda
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1 tsp cocoa powder
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1 tsp salt
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2 eggs
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1½ cups (360 ml) vegetable oil
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1 cup (240 ml) buttermilk
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2 tbsp red food coloring
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1 tsp vanilla
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1 tsp white vinegar
Instructions
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Mix dry ingredients.
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In another bowl mix eggs, oil, buttermilk, coloring, vanilla, vinegar.
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Combine wet and dry ingredients until smooth.
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Divide into 2 greased 9-inch pans.
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Bake 30–35 minutes. Cool fully before frosting.
Classic Cream Cheese Frosting
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8 oz (225 g) cream cheese
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½ cup (115 g) butter
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3–4 cups (360–480 g) powdered sugar
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1 tsp vanilla
Beat until smooth and fluffy.
4) Lemon Pound Cake
Serves: 10–12
Oven: 325°F (165°C)
Ingredients
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1 cup (225 g) butter, softened
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2½ cups (500 g) sugar
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4 large eggs
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3 cups (375 g) flour
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½ tsp baking soda
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½ tsp salt
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1 cup (240 ml) buttermilk
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2 tbsp lemon zest
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¼ cup (60 ml) lemon juice
Instructions
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Cream butter and sugar until light.
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Add eggs one at a time.
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Combine dry ingredients. Add alternately with buttermilk.
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Mix in zest and lemon juice.
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Pour into greased bundt or loaf pan.
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Bake 60–75 minutes. Cool before removing.
Optional Lemon Glaze
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1 cup powdered sugar
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2–3 tbsp lemon juice
Mix and drizzle over cooled cake.
If you’d like, I can also provide bakery-style professional measurements (in grams only), cupcake versions, or layered celebration cake variations.