Cake: 200 fabulous foolproof baking recipes

2 tbsp white wine vinegar or cider vinegar

2 tsp vanilla extract

For the frosting

125g (4½oz) soya spread

300g (1loz) icing sugar, sifted

50g (2oz) cocoa powder, sifted

1 tbsp vanilla extract

Pinch of salt

23cm (9in) diameter cake tin (#litres_trial_promo) with 6cm (2½ in) sides

Preheat the oven to 170°C (325°F), Gas mark 3. Grease the sides of the cake tin with sunflower oil and dust them with flour, then line the base of the tin with a disc of baking parchment.

Sift the flour into a large bowl with the cocoa powder, baking powder and bicarbonate of soda and mix in the sugar. In a separate bowl, mix together the remaining ingredients with 300ml (½ pint) of water.

Add the wet ingredients to the flour mixture, stirring well to combine, then tip the batter into the prepared tin. Bake for 45–50 minutes or until springy to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to cool in the tin for 10 minutes. Then loosen around the edges using a small, sharp knife and carefully remove the cake from the tin (#litres_trial_promo) before leaving on a wire rack to finish cooling.

While the cake is cooling, make the frosting. Using a hand-held electric beater or an electric food mixer, whisk all the ingredients together on full speed for 4–5 minutes or until light and thick.

Once the cake is cold to the touch, use a bread knife to cut it horizontally in two. Place the bottom half on a cake plate or stand, then spread over some of the frosting. Sandwich together with the top half, spreading the remaining frosting over the top and sides of the cake. Place in the fridge for about 20 minutes to allow it to set before serving.

Apple and blackberry oat muffins (#ulink_f42cc8af-f4a0-53c9-8079-3bb6143d8982)

This has to be my favourite partnership of fruit flavours, and it’s serendipitous that they come into season at exactly the same time. This recipe uses eating apples rather than cookers because they’re sweeter, though they will need puréeing first as they don’t break down as easily when cooked.

Prep time: 15 minutes

Baking time: 25–30 minutes

Ready in: 1 hour 15 minutes

Makes: 12 muffins

425g (15oz) eating apples, peeled, cored and roughly chopped (400g (14oz) once peeled and cored)

200g (7oz) soft light brown sugar

100ml (3½fl oz) sunflower oil

75g (3oz) porridge oats

225g (8oz) plain flour, sifted

3 tsp baking powder

36 fresh or frozen (and defrosted) blackberries (about 125g/4½oz)

12-cup muffin tray (#litres_trial_promo) and 12 muffin cases

Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

Place the apples and sugar in a saucepan and add 3 tablespoons of water, then cover with a lid and bring to a simmer. Continue to simmer for 10 minutes, stirring occasionally, then tip into a food processor or blender and whiz for a minute or until smooth.

Pour the apple purée into a bowl and stir in the sunflower oil and oats. Sift in the flour and baking powder and stir in just until mixed. Divide the batter between the muffin cases, filling each case three-quarters full, then lightly press three or four blackberries into each muffin.

Bake for 25–30 minutes or until golden brown and lightly springy to the touch in the middle. Remove from the oven and leave in the tin to cool for 5 minutes, then remove the muffins from the tin and place on a wire rack to cool down completely.

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Classic cakes have withstood the test of time. They remain firm favourites not only because they taste so good, but because we hold a special affection for them. Classic cake recipes often bring back childhood memories, making them one of the most comforting foods. As these cakes are so well loved, for the most part I haven’t strayed too far from the original recipes. Sometimes, though, I’ve added a different flavour or changed a classic shape, to put a new spin on an old favourite. Each cake is a classic from a particular place. Lamingtons are an institution in Australia and the French Brittany butter cake is the perfect showcase for Brittany’s famous butter. If you are new to some of the recipes, I urge you to try them, as these cakes are classics for a reason.

04/ Classic

Baked Alaska with hot chocolate sauce

Hot chocolate sauce

Carrot cake

Ginger carrot cupcakes

Caramel carrot cake

Classic NYC crumb cake

St Clement’s drizzle cake

Dark treacly gingerbread squares

Angel food cake

Rose-water icing with pistachios

Lavender icing

Lamingtons

Battenberg cake

Dundee cake