Here are 12 delicious cake recipes that use 12 eggs. Each one is rich and indulgent, perfect for special occasions or for when you want to impress with a cake that’s extra moist and flavorful. Let’s dive into the world of decadent, egg-rich cakes!
12 Egg Cake Recipes
1. Traditional Sponge Cake
A classic sponge cake is one of the best ways to use a large number of eggs. Light, fluffy, and perfect as a base for layered cakes, this cake pairs beautifully with whipped cream, fruit, or frosting.
Ingredients:
- 12 eggs
- 2 cups sugar
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- A pinch of salt
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, beat the eggs and sugar until light and fluffy (about 10 minutes).
- Sift the flour, baking powder, and salt. Gently fold into the egg mixture.
- Add vanilla extract and stir gently.
- Pour the batter into prepared pans and bake for 25-30 minutes until golden and springy.
2. French Génoise
Génoise is a type of sponge cake originating from Italy but commonly used in French pastry. It’s enriched with butter, making it slightly more dense than a classic sponge.
Ingredients:
- 12 eggs
- 2 cups sugar
- 2 cups flour
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 pinch of salt
Directions:
- Beat the eggs and sugar over a double boiler until thick.
- Fold in the sifted flour and salt, then stir in the melted butter and vanilla.
- Bake in a preheated oven at 350°F for 30 minutes.
3. Angel Food Cake
Light, airy, and naturally fat-free, Angel Food Cake uses a dozen egg whites, making it a healthy, yet delightful dessert.
Ingredients:
- 12 egg whites
- 1 1/2 cups sugar
- 1 cup cake flour
- 1 tsp cream of tartar
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350°F.
- Beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and vanilla.
- Fold in the flour, then bake for 40-45 minutes.
4. Chiffon Cake
A chiffon cake is moist, tender, and uses both egg yolks and egg whites to create its fluffy, airy texture.
Ingredients:
- 12 eggs (separated)
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 3/4 cup water
- 1/2 cup oil
- 1 tbsp baking powder
- 1 tsp vanilla extract
Directions:
- Beat egg yolks with water, oil, and vanilla. Stir in dry ingredients.
- Beat egg whites until stiff, then fold into the batter.
- Bake at 325°F for 55 minutes.
5. Portuguese Pão de Ló
This traditional Portuguese cake is incredibly soft and custard-like in the middle. It's famous for its simplicity, relying heavily on eggs for structure and flavor.
Ingredients:
- 12 eggs
- 2 cups sugar
- 2 cups flour
Directions:
- Beat the eggs and sugar until very light and thick.
- Sift in the flour, folding gently.
- Bake at 350°F for 30 minutes.
6. Flourless Chocolate Cake
Rich and decadent, this flourless chocolate cake uses a dozen eggs to create a silky texture and intense chocolate flavor.
Ingredients:
- 12 eggs
- 2 cups dark chocolate (melted)
- 1 cup sugar
- 1/2 cup butter
Directions:
- Melt chocolate and butter together.
- Beat the eggs and sugar until light, then fold in the melted chocolate mixture.
- Bake at 325°F for 40 minutes.
7. Tres Leches Cake
Tres Leches is a beloved Latin American cake soaked in three kinds of milk. Using 12 eggs, it creates a rich, dense base perfect for absorbing all that creamy milk mixture.
Ingredients:
- 12 eggs
- 2 cups sugar
- 2 cups flour
- 1 tsp baking powder
- 1 cup whole milk (for soaking)
Directions:
- Bake the cake at 350°F until golden.
- Poke holes in the cake and pour over the milk mixture, letting it soak in.
8. Italian Ricotta Cake
This Italian-inspired cake is moist and fluffy, using eggs and ricotta cheese for a rich texture. It's a perfect dessert for any occasion.
Ingredients:
- 12 eggs
- 2 cups ricotta cheese
- 2 cups sugar
- 1 cup flour
- Zest of one lemon
Directions:
- Beat the eggs and sugar until pale. Fold in ricotta and flour.
- Bake at 350°F for 45 minutes.
9. Butter Pound Cake
Pound cake gets its name from the original recipe calling for a pound each of butter, sugar, flour, and eggs. This version uses 12 eggs for a luxuriously moist and buttery texture.
Ingredients:
- 12 eggs
- 3 cups sugar
- 4 cups flour
- 1 lb butter
- 1 tsp vanilla extract
Directions:
- Cream butter and sugar until fluffy. Beat in eggs one at a time.
- Fold in flour and vanilla, then bake at 325°F for 75 minutes.
10. Coconut Cake
This tropical coconut cake is fluffy and moist, using 12 eggs to ensure a delicate, tender crumb.
Ingredients:
- 12 eggs
- 2 cups sugar
- 2 cups flour
- 1/2 cup coconut milk
- 1 cup shredded coconut
Directions:
- Beat eggs and sugar until fluffy. Fold in flour and coconut milk.
- Bake at 350°F for 30 minutes.
11. Japanese Castella Cake
Castella cake, or Kasutera, is a traditional Japanese sponge cake that uses lots of eggs to create a light and bouncy texture. Perfect with tea!
Ingredients:
- 12 eggs
- 2 cups sugar
- 2 cups flour
- 1/2 cup honey
Directions:
- Beat eggs and sugar for 10 minutes until thick.
- Fold in honey and flour, then bake at 350°F for 45 minutes.
12. Basque Burnt Cheesecake
This trendy cheesecake has a caramelized, burnt top with a creamy center. The eggs provide structure and richness to the filling.
Ingredients:
- 12 eggs
- 2 cups cream cheese
- 2 cups heavy cream
- 1 1/2 cups sugar
Directions:
- Beat the cream cheese, sugar, and eggs until smooth. Mix in the cream.
- Bake at 400°F for 50 minutes until the top is deeply browned.
These 12 egg cake recipes are perfect for when you want to use up a lot of eggs while creating something delicious and memorable. Whether you prefer light, airy cakes or dense, rich ones, there’s something here for everyone!
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