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Kelechi Rose page, Aba (2025)

18/09/2025

Red Velvet Cake with cream cheese frosting

Ingredients
All-purpose flour – 2 cups

Cocoa powder – 2 tbsp

Baking soda – 1 tsp

Salt – ½ tsp

Granulated sugar – 1 ½ cups

Vegetable oil – 1 cup

Eggs – 2 large

Buttermilk – 1 cup

White vinegar – 1 tsp

Vanilla extract – 2 tsp

Red food coloring – 2 tbsp (liquid or gel, adjust as needed)
Cream Cheese Frosting

Cream cheese – 225g softened

Unsalted butter – ½ cup softened

Powdered sugar – 3 cups

Vanilla extract – 1 tsp

Instructions
Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.

In another bowl, whisk together sugar and oil, then beat in eggs one at a time.
Stir in buttermilk, vinegar, vanilla, and red food coloring.

Gradually add the dry mixture into the wet mixture, mixing until smooth and lump-free.
Divide batter evenly into the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla, and beat until fluffy.

Spread frosting between the two cake layers, then cover the top and sides.

18/09/2025

Irresistible Fruit Loaf Cake recipe

Ingredients
2 cups all-purpose flour

1 cup brown sugar

1 cup unsalted butter, softened

4 large eggs

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

1 tsp vanilla extract

¼ cup orange juice

1 tbsp orange zest

1 cup mixed dried fruits (raisins, sultanas, cranberries, cherries)

½ cup chopped nuts (almonds, walnuts, pecans)

2 tbsp flour (for coating fruits)

Optional: 2 tbsp rum or brandy for soaking fruits

Instructions
Cream butter and sugar until light and fluffy, then beat in eggs one at a time.

Add vanilla, orange juice, and zest. In another bowl, whisk flour, baking powder, baking soda, salt, and spices.

Toss dried fruits and nuts with 2 tbsp flour to prevent sinking. Gently fold dry ingredients into wet mixture, then fold in fruits and nuts.

Pour batter into a greased and lined loaf pan. Bake at 160°C (320°F) for 60–75 minutes, or until a toothpick comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack.

For extra flavor, brush the top with a little rum or brandy while warm. Dust with powdered sugar or glaze for a festive finish.

18/09/2025

Buttery Pound Cake recipe

Ingredients;
4 large eggs

1 cup unsalted butter at room temperature

1 cup sugar

1½ cups all-purpose flour

½ cup (120ml) sour cream

1 teaspoon salt

2 tablespoons vanilla

½ teaspoon baking powder

18/09/2025

Strawberry with Blueberry Crunch Cake

Ingredients
For the crust/crunch base & sides:
2 cups crushed granola or crunchy biscuits
½ cup melted butter
2 tbsp brown sugar

For the cream filling:
2 cups heavy cream (whipped stiff)
1 ½ cups cream cheese (softened)
½ cup powdered sugar
1 tsp vanilla extract

For the fruit layers:
Fresh strawberries (sliced)
Fresh blueberries

Mixed berries (optional)
For the topping:
Strawberry glaze or berry jam (slightly warmed)
Fresh whole strawberry
Blueberries
Whipped cream swirls
Edible flowers (optional)
Mint leaves
Powdered sugar for dusting

Instructions
Prepare the base/crust
Mix crushed granola (or biscuits), melted butter, and brown sugar.

Press into the cake pan’s bottom and sides. Chill in the fridge 20 minutes.

Make the cream filling
Beat cream cheese, powdered sugar, and vanilla until smooth.

Gently fold in whipped cream to create a fluffy filling.

Assemble layers
Spread cream filling over the crust base.
Add a layer of fresh strawberry slices and blueberries.

Repeat with cream and fruit until the cake is filled.

Top and decorate
Pour strawberry glaze/berry jam over the top, letting it drip beautifully.

Add whipped cream swirls, a big fresh strawberry, blueberries, and mint.
Dust with powdered sugar and garnish with edible flowers for elegance.

18/09/2025

Brioche Bread recipe

Ingredients
4 cups (500g) all-purpose flour

¼ cup (50g) granulated sugar

2¼ tsp (7g) instant yeast

1 tsp salt

4 large eggs, room temperature

½ cup (120ml) warm milk

1 cup (225g) unsalted butter, softened and cut into cubes

1 egg (for egg wash)

Instructions
Combine flour, sugar, yeast, and salt in a large mixing bowl. Add eggs and warm milk, mixing until a rough dough forms.

Knead the dough until smooth and elastic, about 8–10 minutes with a stand mixer or a bit longer by hand.

Gradually add the softened butter, a few cubes at a time, kneading until fully incorporated and the dough is silky.

Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1–2 hours.

Punch down the dough, cover again, and chill in the refrigerator for 4–6 hours or overnight for better flavor.

After chilling, divide the dough into equal portions and shape into balls or braids.

Place into a greased loaf pan or brioche tins. Cover and let rise until puffy and almost doubled, about 1 hour.

Preheat oven to 180°C (350°F). Brush the top with beaten egg. Bake for 25–30 minutes, or until golden brown and the bread sounds hollow when tapped.

18/09/2025

Fresh Lemon Shortbread Cookies recipe

Ingredients;
3/4 cup salted butter at room temperature

1/2 cup cornstarch

1/2 cup confectioner's sugar

1 1/4 cups all-purpose flour

1 tablespoon lemon zest

1 1/2 tablespoons fresh lemon juice

For the Lemon Glaze;
1/2 cup confectioner's sugar

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

18/09/2025

Moist Buttermilk Sour Cream Pound Cake with Caramel Icing recipe

Ingredients:
For the Pound Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 3/4 cups granulated sugar
6 large eggs
1 cup sour cream
1 cup buttermilk
2 teaspoons vanilla extract

For the Southern Caramel Icing:
1 cup unsalted butter
2 cups packed light brown sugar
1/2 cup whole milk
1 teaspoon vanilla extract
3 to 4 cups powdered sugar, sifted

Directions:
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, mix together the sour cream, buttermilk, and vanilla extract.

Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

For the Southern Caramel Icing:
In a medium saucepan, melt the butter over medium heat.

Add the brown sugar and milk, stirring until the sugar dissolves.

Bring the mixture to a gentle boil and cook for 3 minutes, stirring constantly.

Remove from heat and stir in the vanilla extract.

Gradually beat in the powdered sugar until the icing reaches a smooth, spreadable consistency.

Pour or spread the icing over the cooled pound cake.

18/09/2025

Homemade Yellow Cake recipe

Ingredients
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240ml) whole milk

Instructions
Whisk flour, baking powder, and salt in a bowl. In another large bowl, cream butter and sugar until pale and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla. Add the flour mixture in three parts, alternating with milk, mixing just until combined.

Divide the batter evenly into two greased and floured 8-inch (20cm) round cake pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate Frosting
Ingredients
1 cup (227g) unsalted butter, softened
3 ½ cups (420g) powdered sugar
½ cup (45g) unsweetened cocoa powder
½ tsp salt
2 tsp vanilla extract
¼ cup (60ml) heavy cream or milk (more if needed)

Instructions
Beat butter until smooth and creamy. Sift powdered sugar and cocoa together, then gradually beat into the butter with salt.

Mix in vanilla and cream until fluffy and spreadable. Adjust cream for desired consistency.

Assembly
Place one cake layer on a serving plate and spread a generous amount of chocolate frosting over the top.

Place the second layer on top and cover the whole cake with the remaining frosting, smoothing it out or swirling for a rustic look.

18/09/2025

Delicious Cinnamon-Infused Pound Cake

Ingredients
All-purpose flour – 2 cups

Baking powder – 1 tsp

Salt – ¼ tsp

Unsalted butter – 1 cup softened

Granulated sugar – 1 ½ cups

Eggs – 4 large

Whole milk – ½ cup

Vanilla extract – 2 tsp

Ground cinnamon – 2 tsp

Brown sugar – 2 tbsp (optional, for extra cinnamon sweetness)

Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch (23x13cm) loaf pan or a bundt pan.

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

In another large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each addition.

Stir in vanilla.
Gradually add the dry ingredients, alternating with milk, beginning and ending with flour. Mix until just combined (do not overmix).

If using brown sugar, gently swirl it into the batter for a cinnamon-sugar ripple effect.

Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

18/09/2025

Chocolate Cupcakes Recipe

Ingredients:
1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter (room temperature)

1 cup granulated sugar

2 large eggs

1 cup milk

1 teaspoon vanilla extract

Instructions:
• Preheat your oven to 350°F (175°C) and line a muffin tray with cupcake liners.

• In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

• In a large bowl, beat the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.

• Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined (don’t overmix).

• Divide the batter evenly into the cupcake liners, filling each about two-thirds full.

• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cupcakes cool completely on a wire rack before frosting or serving.

18/09/2025

Chocolate Turtle Cake Recipe

Ingredients

For the cake:

2 cups (250 g) all-purpose flour

2 cups (400 g) granulated sugar

¾ cup (90 g) unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup (240 ml) buttermilk, room temperature

½ cup (120 ml) vegetable oil

2 large eggs, room temperature

2 tsp vanilla extract

1 cup (240 ml) hot brewed coffee (or hot water)

For the caramel pecan filling:

1 bag (11 oz / 300 g) soft caramels (or homemade caramel sauce)

½ cup (120 ml) heavy cream

2 cups (200 g) pecans, toasted and chopped

For the chocolate ganache frosting:

2 cups (340 g) semi-sweet chocolate chips

1 cup (240 ml) heavy cream

2 tbsp unsalted butter, softened

For garnish:

Extra pecan halves

Drizzle of caramel sauce

Instructions
Make the cake layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

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

Stir in hot coffee (batter will be thin – that’s okay).

Divide batter evenly into prepared pans.

Bake for 25–30 minutes or until a toothpick comes out clean.

Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.

Make caramel pecan filling
In a saucepan, melt caramels with heavy cream over low heat, stirring until smooth.

Stir in chopped pecans. Let cool slightly until spreadable.

Make ganache frosting
Heat heavy cream until just simmering.

Pour over chocolate chips and let sit 2 minutes.

Stir until smooth, then add butter for shine.

Let cool until thick but spreadable.

Assemble the cake
Place one cake layer on a serving plate. Spread a layer of caramel pecan filling on top.
Add second cake layer and repeat with caramel pecan filling.

Place final cake layer on top.
Frost cake with chocolate ganache, smoothing over top and sides.

Garnish
Drizzle extra caramel over the top.
Arrange pecan halves decoratively around edges.
Chill cake for 30 minutes before slicing for clean layers.

18/09/2025

Pineapple Coconut Cake with Frosting recipe

Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
½ cup vegetable oil
1 ½ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup crushed pineapple (with juice, not drained)
½ cup coconut milk (or regular milk)
1 cup sweetened shredded coconut

For the Frosting (Coconut Cream Cheese Frosting):
8 oz (225 g) cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2–3 tbsp coconut milk (or pineapple juice, for extra flavor)
1 tsp vanilla extract
½ cup sweetened shredded coconut (for garnish)

Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or a 9x13-inch pan).

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream butter, oil, and sugar until light and fluffy.

Beat in eggs one at a time, then add vanilla extract.

Mix in crushed pineapple (with juice) and coconut milk until combined.

Gradually add dry ingredients into wet mixture, mixing just until combined.

Fold in shredded coconut.

Divide batter evenly into pans and bake for 28–32 minutes (round pans) or 35–38 minutes (9x13 pan), until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.

Make the Frosting
Beat cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar, 1 cup at a time.

Mix in coconut milk (or pineapple juice) and vanilla until fluffy and spreadable.

Assemble
Place one cake layer on a serving plate and spread frosting evenly.

Add second layer and frost the top and sides.

Sprinkle shredded coconut over the top and sides for garnish.

Chill cake for 30 minutes before slicing for neat cuts.

Kelechi Rose page

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