Cakes Receipes Please!

I dont hve the recipe but im sure it would be easy to look up but a friend made a zuchinni and choc cake and said it was really yummy but used a cake of choc so quite rich

wow, just wanted to say what a cool PT job! but unfortunately i'm a chocoholic and only make chocolate cakes so can't contribute any new ideas sorry! do you decorate your cakes as well?

Vanilla buttermilk cake with swiss buttercream frosting

4 whole large eggs
2 egg yolks
2 t vanilla extract
1 1/4 c buttermilk (instead of buying buttermilk just put a tablespoon of lemon juice for every cup of milk to make buttermilk)
3 c cake flour
2 c sugar
4 1/2 t baking powder
1/2 t salt
227g unsalted butter, room temperature

-Preheat the oven to 177 degreesC. Butter or spray the bottom and sides of three 8-inch cake pans. Line with baking paper and grease.

Place the eggs and the yolks in a medium bowl. Add the vanilla and 1/4 cup of buttermilk. Whisk well and set aside.

Combine the flour, sugar, baking powder and salt in the bowl of a mixer; whisk to blend. Add the remaining 1 cup of buttermilk and the butter to the dry ingredients and with the mixer on low speed, blend together. Raise the mixer to medium speed and beat until light fluffy (about 2 minutes).

Add the egg mixture in three additions, scrapping down the sides of the bowl after each addition. Don’t overmix.

Divide the batter among the three pans. Bake the cake layers for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pan for 10 minutes. Turn out the cakes onto a wire rack and remove the paper from the bottoms. Cool completely before filling and icing.

Swiss butter cream
1 cup sugar
4 large egg whites
340g butter softened
1 teaspoon vanilla extract

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. Make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites as this can keep them from whipping up properly.

Add the vanilla.

Finally, add the butter a tablespoon at a time and then whip, whip, whip. As the mixture can break down into a curdled mess before it does its thing.