To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.

Once the cake is cooled, use the handle of a wooden spoon to poke holes in the cake. Pour the espresso mixture slowly over the cake, letting the liquid fill the holes and soak into the cake.

Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan. Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine ...

For the cake: Basic Chocolate Cake, baked and cooled, recipe follows Basic Chocolate Cake Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 ...

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes.

Get Sprinkles Cake Recipe from Food NetworkFor the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup ...

For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.

For the cake: Preheat the oven to 375 degrees F. Line a jelly roll pan (10 1/2-by-15 1/2-inch rimmed baking sheet) with parchment paper and spray with nonstick cooking spray.

A moist cake topped with swooshes of sweet fluffy vanilla buttercream icing is an absolute classic. With step-by-step instructions from Food Network Kitchen, it’s easier than you think to make a ...

For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 ...