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TRESH CAKES, Ekpoma (2026)

16/06/2026

White Chocolate Raspberry Tuxedo Cake (3 Layers)

For the Chocolate Cake

Ingredients
• 3 cups (375g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 2½ cups (500g) granulated sugar
• 1 tbsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 3 large eggs
• 1 cup (240ml) vegetable oil
• 1 cup (240ml) buttermilk
• 1 tbsp vanilla extract
• 1 cup (240ml) hot coffee or hot water

Method
Preheat oven to 175°C (350°F). Grease and line three 8-inch cake pans.

Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Add eggs, oil, buttermilk, and vanilla. Mix until combined.

Gradually pour in hot coffee and mix until smooth.

Divide batter evenly among prepared pans and bake for 28–35 minutes or until a skewer inserted in the center comes out clean.

Allow cakes to cool completely.

⸻

Raspberry Filling

Ingredients
• 2 cups (250g) fresh or frozen raspberries
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 3 tbsp water

Method
Combine raspberries, sugar, and lemon juice in a saucepan.

Cook over medium heat until berries break down.

Mix cornstarch with water and stir into the raspberry mixture.

Cook until thickened.

Cool completely before using.

⸻

White Chocolate Buttercream

Ingredients
• 500g unsalted butter, softened
• 1kg icing sugar, sifted
• 300g white chocolate, melted and cooled
• 2 tsp vanilla extract
• 3–5 tbsp heavy cream or milk

Method
Beat butter until light and fluffy.

Gradually add icing sugar.

Mix in melted white chocolate and vanilla.

Add cream as needed until smooth and spreadable.

⸻

White Chocolate Ganache Drip

Ingredients
• 200g white chocolate
• 70ml heavy cream

Method
Heat cream until hot but not boiling.

Pour over white chocolate and let sit for 2 minutes.

Stir until smooth and allow to cool slightly before using.

⸻

Assembly

Spread a layer of white chocolate buttercream on the first cake layer and pipe a buttercream border around the edge.

Fill the center with raspberry filling.

Repeat with the second layer.

Place the final layer on top.

Crumb coat the cake and chill for 30 minutes.

Apply a final coat of white chocolate buttercream and smooth the sides.

Chill again before adding the white chocolate ganache drip.

Decorate with fresh raspberries, white chocolate curls, and white chocolate truffles for the classic tuxedo-style finish.

Yield: One tall 8-inch, 3-layer celebration cake (16–20 servings).

15/06/2026

Funfetti Cake

Ingredients

For the Cake
• 450g all-purpose flour
• 20g baking powder
• ½ tsp salt
• 300g unsalted butter, softened
• 400g granulated sugar
• 6 large eggs
• 2 tbsp vanilla extract
• 360ml whole milk
• 120g rainbow sprinkles (jimmies)

For the Vanilla Buttercream
• 500g unsalted butter, softened
• 1kg icing sugar, sifted
• 2 tbsp vanilla extract
• 4–6 tbsp milk or cream
• Pinch of salt

For Decoration
• Extra rainbow sprinkles
• Funfetti crumbs (optional)

Method

Grease and line three 8-inch cake pans. Preheat oven to 175°C.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.

Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the rainbow sprinkles.

Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat butter until creamy. Gradually add icing sugar, then vanilla, salt, and enough milk to achieve a smooth, spreadable consistency.

Place one cake layer on a cake board and spread a layer of buttercream. Repeat with the second layer and top with the third layer.

Apply a thin crumb coat and chill for 20 minutes. Cover the cake with the remaining buttercream and smooth the sides.

Decorate with rainbow sprinkles around the sides and top.

Yield: One 8-inch, 3-layer cake (12–16 servings).

15/06/2026

Moms, this one is for the busy mornings! 🙌

NO FLOUR. NO SUGAR. Just 3 ingredients and my kids think it’s “cake for breakfast” 😂

These Banana Pancakes saved me when I ran out of cereal last week. Takes 10 mins, and toddlers can help mash the bananas.

Why it works: Overripe bananas = natural sweetness. Eggs = protein to keep them full till lunch.

3-Ingredient Banana Pancakes

Full Recipe

Serves: 2-3 | Time: 10 mins | No flour, no sugar

Ingredients:
2 large overripe bananas - the spottier, the sweeter
2 large eggs
1/2 tsp cinnamon or nutmeg - optional but makes it smell amazing
Butter or oil for frying
Toppings: Honey, peanut butter, sliced banana, groundnut

Method:
Mash bananas in a bowl till mostly smooth. Small lumps are fine.
Crack in eggs + cinnamon. Whisk till it looks like pancake batter.
Heat non-stick pan on medium-low. Add small butter.
Scoop 2 tbsp batter per pancake. Don’t make them too big or they’ll break.
Cook 2-3 mins till bubbles form on top and edges look set. Flip gently.
Cook 1-2 mins more till golden.
Serve hot with toppings.

Mom hack: Double the batch and freeze between baking paper. Microwave 30 secs for busy school mornings.

15/06/2026

When the sweet tooth hits but you live alone.

Mug Brownie for One

Serves: 1 | Time: 5 minutes

Ingredients

4 tbsp (32 g) all-purpose flour

2 tbsp (14 g) unsweetened cocoa powder

2 tbsp (25 g) granulated sugar

Pinch of salt

3 tbsp (45 ml) milk

2 tbsp (28 g) melted butter

1/4 tsp vanilla extract

1 tbsp (15 g) chocolate chips, plus extra for topping

Instructions

In a microwave-safe mug, combine the flour, cocoa powder, sugar, and salt until evenly mixed. Pour in the milk, melted butter, and vanilla extract, then stir until a smooth chocolate batter forms with no dry spots remaining.

Fold in the chocolate chips and smooth the top of the batter. Sprinkle a few extra chocolate chips over the surface for an extra gooey finish.

Microwave on high for 60–90 seconds, depending on your microwave's power. The brownie should look set around the edges while remaining slightly soft in the center. Avoid overcooking to keep it fudgy.

Let the mug brownie rest for a minute before serving. Enjoy it warm straight from the mug, or top with a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for an extra indulgent treat.

15/06/2026

Chocolate Fudge Brownies Recipe

Ingredients

200 g dark chocolate, chopped

170 g unsalted butter

250 g granulated sugar

100 g brown sugar

3 large eggs

2 tsp vanilla extract

95 g all-purpose flour

40 g unsweetened cocoa powder

½ tsp salt

100 g chocolate chips (optional)

Instructions

1. Preheat oven to 175°C (350°F). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Melt the chopped chocolate and butter together over low heat or in the microwave. Stir until smooth and allow to cool slightly.

3. Whisk the granulated sugar, brown sugar, eggs, and vanilla into the chocolate mixture until glossy.

4. Sift together the flour, cocoa powder, and salt.

5. Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.

6. Fold in the chocolate chips if using.

7. Pour the batter into the prepared pan and spread evenly.

8. Bake for 30–35 minutes, or until the top is shiny and crackly and a toothpick inserted in the center comes out with a few moist crumbs.

9. Let the brownies cool completely in the pan before slicing into squares.

Yield

16 brownies

Baking Tips

For extra fudgy brownies, avoid overbaking.

Chill the brownies for 1 hour before cutting for cleaner slices.

Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.

15/06/2026

Vanilla Cupcakes Recipe

Ingredients

250 g all-purpose flour

250 g granulated sugar

250 g unsalted butter, softened

4 large eggs

2 tsp vanilla extract

2 tsp baking powder

¼ tsp salt

120 ml whole milk

Vanilla Buttercream Frosting

250 g unsalted butter, softened

500 g icing sugar (powdered sugar)

2 tsp vanilla extract

2–3 tbsp milk or heavy cream

Pinch of salt

Instructions

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin pan with cupcake liners.

2. Cream the butter and sugar together for 3–5 minutes until light and fluffy.

3. Beat in the eggs one at a time, mixing well after each addition.

4. Add the vanilla extract.

5. In another bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.

7. Fill each cupcake liner about ⅔ full.

8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Buttercream Frosting

1. Beat the butter until smooth and creamy.

2. Gradually add the icing sugar.

3. Add the vanilla extract, salt, and milk.

4. Beat for 3–5 minutes until light, fluffy, and smooth.

5. Pipe onto the cooled cupcakes and decorate with sprinkles if desired.

Yield

12 standard vanilla cupcakes

Baking Tips

Use room-temperature butter, eggs, and milk for a smoother batter.

Do not overmix the batter to keep the cupcakes soft and fluffy.

Allow the cupcakes to cool completely before frosting.

Store frosted cupcakes in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.

14/06/2026

🎄 Moist Fruit Cake Recipe

Ingredients
For the Fruit Mix
1 cup raisins
1 cup sultanas
1 cup chopped dates
1 cup mixed candied fruits (red, green, yellow)
½ cup dried cranberries
½ cup dried apricots (chopped)
½ cup nuts (almonds, cashews, walnuts – chopped)
1 cup dark rum / brandy / fruit juice (for soaking)
For the Cake Batter
250g unsalted butter (softened)
1 cup brown sugar
4 large eggs (room temperature)
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
½ tsp allspice / mixed spice
Zest of 1 orange
¼ cup orange juice
1 tsp vanilla
2 tbsp molasses or dark caramel syrup

🧁 Instructions
Prepare the Fruits
Soak all the dried fruits and nuts in rum, brandy, or fruit juice.
Cover and let it sit overnight or for at least 4 hours.
Make the Batter
Cream butter and brown sugar until fluffy.
Add eggs one at a time while mixing.
Add vanilla, orange zest, orange juice, and molasses.
In another bowl, mix flour, baking powder, baking soda, nutmeg, cinnamon, and allspice.
Gently fold the dry ingredients into the wet mixture.
Combine
Add the soaked fruit mixture into the batter.
Fold until evenly combined.
Bake
Pour batter into a lined loaf or round baking pan.
Bake at 150°C (300°F) for 1½–2 hours or until a toothpick comes out clean.
Allow it to cool completely before slicing.
Optional (for extra richness)
Brush the cake with rum or orange juice after baking and wrap in parchment paper to keep it moist.

14/06/2026

🌟 Soft Melt-in-Your-Mouth Butter Cookies Recipe

✨ Ingredients
250g unsalted butter (soft and room temperature)
100g icing sugar
1 large egg (room temperature)
1 tsp vanilla or butter flavor
300g all-purpose flour
2 tbsp cornflour (for extra softness)
½ tsp baking powder (optional, for lightness)
A pinch of salt

🧁 Instructions
Make the Dough
Beat the softened butter and icing sugar together until very light, fluffy, and creamy.
Add the egg and vanilla; mix gently until combined.
Sift in the flour, cornflour, baking powder, and salt.
Mix with a spatula until a soft, smooth dough forms.
Shape the Cookies
For piped cookies (like the swirls in the image):
Transfer dough into a piping bag fitted with a star nozzle.
Pipe rosettes onto a baking tray lined with parchment paper.
For round/drop cookies:
Scoop small balls, roll gently, and press lightly.
For sandwich cookies:
Cut round shapes using a cookie cutter.
Bake and later sandwich with chocolate or buttercream.
Bake
Preheat oven to 160°C.
Bake cookies for 12–15 minutes, or until the edges are lightly golden.
Let them cool completely — they firm up as they cool.
Optional Fillings (for Sandwich Cookies)
Simple Chocolate Filling
100g chocolate
1 tbsp butter
Melt together and spread between two cookies.
Vanilla Buttercream
100g butter
200g icing sugar
½ tsp vanilla
Beat until creamy and pipe in the center.

14/06/2026

1. Soft Butter Cookies (Plain Rectangular Cookies)

Ingredients
• 1 cup (226g) unsalted butter, softened
• ½ cup (100g) sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups (250g) all-purpose flour
• ¼ tsp salt

Instructions

Cream butter and sugar until light.
Mix in the egg and vanilla.
Add flour and salt, mixing into a soft dough.
Shape into a log and chill 30 minutes.
Cut into rectangles and arrange on a baking tray.
Bake at 170°C (340°F) for 12–15 minutes until lightly golden.

2. Classic Crunchy Sugar Cookies (Round Cookies)

Ingredients
• ½ cup (113g) butter
• ½ cup (100g) sugar
• 1 egg
• 1 tsp vanilla
• 1½ cups (190g) flour
• ½ tsp baking powder
• ¼ tsp salt

Instructions

Beat butter and sugar until creamy.
Add egg and vanilla.
Mix in flour, baking powder, and salt to form a dough.
Roll into balls and flatten slightly.
Bake at 180°C (350°F) for 10–12 minutes until edges are golden.

3. Jam-Filled Thumbprint Cookies

Ingredients
• ½ cup (113g) butter
• ⅓ cup (70g) sugar
• 1 egg yolk
• 1 tsp vanilla
• 1¼ cups (155g) flour
• A pinch of salt
• Strawberry or raspberry jam

Instructions

Cream butter and sugar.
Mix in egg yolk and vanilla.
Add flour and salt to form a soft dough.
Roll into balls, press the center, and fill with jam.
Bake at 170°C (340°F) for 12–14 minutes.

4. White Chocolate–Dipped Sprinkles Cookies (Round Doughnut-Shape Cookies)

Cookie Ingredients
• ½ cup (113g) butter
• ⅓ cup (70g) sugar
• 1 egg
• 1½ cups (190g) flour
• ½ tsp baking powder
• 1 tsp vanilla

Decoration
• 150g white chocolate
• Sprinkles

Instructions

Cream butter and sugar.
Mix in egg and vanilla.
Add flour and baking powder, forming a soft dough.
Shape into rings and place on a tray.
Bake at 175°C (350°F) for 10–12 minutes.
Melt white chocolate, dip cookies halfway, and top with sprinkles.
Allow chocolate to set.

5. Chocolate Coconut Macaroons (Dark Rough Cookies)

Ingredients
• 1½ cups (130g) desiccated coconut
• ¼ cup (25g) cocoa powder
• ½ cup (100g) sugar
• 2 egg whites
• 1 tsp vanilla

Instructions

Mix coconut, cocoa, and sugar.
Add egg whites and vanilla, mixing into a sticky dough.
Scoop small mounds onto a lined tray.
Bake at 170°C (340°F) for 12–15 minutes.
Cool completely so they firm up.

14/06/2026

Strawberry & Cream Cake

Ingredients

For the Cake

Flour 3 cups (375g)
Sugar 1½ cups (300g)
Unsalted butter 1 cup (226g), softened
Eggs 4 large
Milk 1 cup (240ml)
Fresh strawberry puree 1 cup (blend fresh strawberries)
Baking powder 2 tsp
Baking soda ½ tsp
Salt a pinch
Vegetable oil ¼ cup (60ml)
Vanilla flavor 1 tbsp
Pink or red food colour (optional, for a richer strawberry tone)

For the Strawberry Filling

Fresh strawberries (diced) 1½ cups
Sugar ¼ cup (50g)
Cornstarch 1 tbsp
Lemon juice 1 tbsp
Water 2 tbsp

For the Whipped Cream Frosting

Whipping cream 2 cups (480ml), chilled
Powdered sugar ½ cup (60g)
Vanilla 1 tsp
Strawberry powder or puree 2 tbsp (optional for colour & flavour)

Instructions

Cream softened butter and sugar together until very fluffy and pale. Add eggs gradually, mixing well to keep the batter smooth. Blend in the oil, vanilla, and strawberry puree until fully combined.

Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda, and salt. Add dry mixture to the wet mixture in batches, alternating with milk, mixing until you have a smooth pink batter. Add a little food colour if you want a deeper strawberry look.

Line and grease three 8-inch cake pans. Divide the batter evenly and bake in a preheated oven at 170°C until the cakes spring back when touched and a skewer comes out clean. Allow to cool completely before frosting.

Prepare the strawberry filling by cooking diced strawberries, sugar, lemon juice, water, and cornstarch on low heat until thick and jammy. Let it cool fully.

Whip chilled cream, powdered sugar, and vanilla until thick, stable peaks form.

To assemble, place the first cake layer on a board, spread a thin layer of whipped cream, add some strawberry filling, and smooth it out. Place the second layer and repeat. Add the third layer and frost the entire cake with whipped cream. Decorate the top with fresh strawberries or pipe swirls for a clean finish.

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