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Cakes & Cupcakes

You'll love our easy one-bowl cakes and cupcakes. For special occasions, you can try a decadent layer cake recipe made easy with step-by-step instructions.

Easy Banana Cake (One Bowl)

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Hi, I’m Chloe!

Welcome to Baking Envy, the home of my baking addiction. I'm here to share my love for simple, incredible food. Find out more ...

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Preparing for birthdays and celebrations in the ne

Preparing for birthdays and celebrations in the new year? I’ve got you covered! 😉 These easy (like, realllly really easy) vanilla cupcakes are quick and delicious! 🥳 they are ultra moist and, more importantly, STAYS moist for four days. No more dry leftover cupcakes! 👋🏻 I top my vanilla cupcakes with a generous swirl of vanilla buttercream frosting (recipe on the blog), but the options are endless 😋

Find the recipe down below 👇🏻 or the full recipe & frosting recipe is at bakingenvy.com 🧁

• 1 ¼ cup plain flour / all purpose flour
• 1 tbsp baking powder
• 1 cup caster sugar / superfine sugar
• 1 tsp salt
• ½ cup whole dairy milk
• 1 tbsp vinegar (any kind) OR lemon juice
• ½ cup canola oil (or any vegetable oil)
• 2 eggs
• 1 tbsp vanilla essence OR 2 tsp vanilla extract
• ¼ cup boiling water

1. Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Line a 12-hole standard muffin tin with paper cases.
2. Sift flour and baking powder into a large mixing bowl. Whisk in caster sugar and salt until well combined.
3. In a separate medium mixing bowl, whisk together milk and vinegar. Stand for 5-10 minutes or until thick and curdled. Whisk in canola oil, eggs and vanilla until well combined.
4. Pour the egg mixture into the dry ingredients and whisk
together until well combined. Whisk in hot coffee/water. The batter will thin out.
5. Distribute the batter evenly among the paper cases. Do not fill more than half-full. Overfilling the cases will cause the batter to spill over when baking. Depending on how you measured your ingredients, you may have enough batter for an extra 1-2 cupcakes.
6. Bake for 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Happy holidays! ❤️ Today marks almost two year

🍪 This chocolate chip mug cookie has quickly be

🍪 This chocolate chip mug cookie has quickly become one of my most popular recipes! 5 minutes for a thick, chewy, chocolatey cookie? Yes, it can be done! 😋 A few simple ingredients and a microwave is all you need. No pots, pans or clean up! The trick is to know your microwave inside and out. An overcooked mug cake will ruin your day! All of my recipes are based on an 1100 watt microwave so make sure to adjust your timing or power accordingly. ✅

Recipe BELOW ⬇️ or at www.bakingenvy.com

40 g (2 tbsp / 1.4 oz) unsalted butter
1 tbsp granulated white sugar
1 tbsp brown sugar
¼ tsp vanilla essence OR 1/8 tsp vanilla extract (optional)
5 tbsp plain flour / all-purpose flour
¼ tsp baking powder
Pinch of salt
2 tbsp chocolate chips, plus extra

Place the butter in a large microwave-safe mug. Microwave on high for 20 seconds or until the butter is melted. Stir through the sugars and vanilla essence.
Add the plain flour, baking powder and salt and stir until a soft dough comes together. Stir through the chocolate chips. Flatten down the dough down into the mug then top with extra chocolate chips, if desired.
Microwave for 1 minute (based on an 1100 watt microwave). Allow to cool for 1 minute before eating. Enjoy!

#bakingenvy #microwavefood #mugcake #mugcakes #easyfood #snackideas #snacktime #cookie #cookies #chocchip #chocolatecake #recipeshare #homechef #imsomartha #icancook #chocolatelover #dessertpic #bakingfromscratch #bakedfromscratch #homebaking

Brighten up your day with a batch of gorgeous red

Brighten up your day with a batch of gorgeous red velvet cupcakes! ♥️ It’s been a busy month behind the scenes… exciting things are coming your way! 🤫 And what’s a better way to celebrate hard work than with something sweet? 🥳 These super fluffy red velvet cupcakes stay moist for up to FOUR days. Forget vanilla cake with red food colouring… nope! We’re using the traditional method with a spoonful of cocoa powder, baking soda, buttermilk and extra vinegar for tang! 😋 Try it for yourself and see the difference… recipe below 👇🏻 or for the FULL recipe (including frosting!) head to bakingenvy.com

* 1 ¼ cups plain / all-purpose flour
* 1 cup caster / superfine sugar
* 1 tbsp unsweetened cocoa powder
* 1 tsp baking soda / bicarbonate of soda
* ½ tsp salt
* ¼ cup canola oil (or any other flavourless vegetable or cooking oil)
* 80 g (½ cup) unsalted butter, melted and cooled slightly
* 2 eggs
* 1 tsp white vinegar
* ½ cup buttermilk (see notes for substitutes)
* 2 tsp vanilla essence OR 1 tsp vanilla extract
* 1 tbsp red liquid food colouring OR 2 tsp high-quality gel food colouring
* ¼ cup boiling water

1. Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Line a 12 hole (⅓ cup capacity) muffin tray with cupcake liners.
2. In a large mixing bowl, sift together the flour, sugar cocoa powder, baking soda and salt. Whisk until well combined.
3. In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add Whisk in eggs, one at a time. Add vinegar, buttermilk, vanilla and food colouring and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Carefully add boiling water. Whisk until batter is smooth and well combined. The batter will be thin.
5. Fill each cupcake liner approximately ⅔ full with batter (don't overfill). Bake for 20 minutes or until a skewer inserted in the centre of one cakes comes out clean. The cupcakes make look domed just after baking but will settle after cooling.
6. Allow to cool for 10 minutes in the muffin tray before transferring to a wire rack to cool completely.

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