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Whenever I make ice cream, or custards, I always have leftover egg whites

  • CAKE:
  • 5 large egg whites
  • 1/2 cup whole milk
  • 1 tablespoon coconut flavoring (I used LorAnn coconut flavoring)
  • 1 teaspoon pure vanilla
  • 3 cups cake flour*
  • 2 1/3 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup unsweetened coconut milk
  • CREAM CHEESE BUTTER CREAM FROSTING:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 to 3 tablespoons unsweetened coconut milk or regular milk
  • 1 teaspoon coconut flavoring
  • 1 cup unsweetened coconut
  • WHIPPED CREAM CHEESE FILLING:
  • 1 cup cream cheese butter cream frosting (above)
  • 1 cup heavy whipping cream
  • NOTE: If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.
4.2/5 (18 Votes)

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For cake: Preheat oven to 325° F

  • For cake:
  • 1 cup butter, softened to room temperature
  • 3 cups granulated sugar
  • 6 eggs
  • 2 tsp. vanilla extract
  • 2 Tbsp. red food coloring
  • 3 cups cake flour
  • 1/4 tsp salt
  • 1 Tbs. cocoa
  • 1 tsp. baking soda
  • 1 Tbs. cider vinegar
  • 1 cup buttermilk
  • For Frosting:
  • 2 tubs vanilla frosting
  • 2 tubs whipped cream cheese
  • 1 large container Cool Whip
  • 1 cup coconut
4.5/5 (6 Votes)

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Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables

  • Butter, for greasing pan
  • 2 3/4 cups flour, plus more for pan
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 6 eggs, separated
  • 1 cup canola oil
  • 1 cup honey
  • 1/4 cup fresh orange juice
  • 2 tablespoons orange zest
  • 2 tablespoons Grand Marnier
  • 1 1/2 cups confectioners' sugar
4.1/5 (17 Votes)

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adapted from Cooking Light, 1998 (I used full fat cream cheese and a bundt pan)

  • 1 3/4 cups granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup cream cheese, softened
  • 3 large eggs
  • zest of 1 lemon (about 1 T.)
  • 1/4 cup freshly squeezed lemon juice
  • 2 t. vanilla
  • 3 cups all purpose flour, divided
  • 2 cups fresh blueberries
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 8 oz. carton non fat lemon yogurt (or vanilla if no lemon)
  • Cooking spray
  • 1/2 cup sifted powdered sugar
  • 4 t. lemon juice
4.4/5 (12 Votes)

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Slice the pound cake horizontally into 3 pieces

  • 1 pound cake-(i used entenmann's and froze it to cut easy)
  • 1 cup vanilla ice cream, slightly softened
  • 4 large peanut butter cup candies, roughly chopped
  • 1 cup chocolate ice cream, slightly softened
  • 1/2 cup chocolate candies, such as M and Ms, roughly chopped
  • 1 cup chocolate chip ice cream, slightly softened
  • Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top
4.1/5 (24 Votes)

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Pretty in pink, this poke cake is perfect for a summer party, baby shower, or just because you want a pink cake! Po...

  • 1 (18.25-ounce) box Funfetti Cake Mix, prepared as directed in a 13x9-inch pan
  • 1 cup water, boiling
  • 1 (3-ounce) package strawberry Jell-O
  • 8 ounces Cool Whip, thawed
  • Red sprinkles
4/5 (22 Votes)

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Super easy, 4 mini pre-made sponge cakes are topped with ice cream and a wonderful warm caramel and pineapple sauce

  • 1 (8-ounces) can unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
  • 1/2 cup caramel ice cream topping
  • 4 individual round sponge cakes
  • 1 pint vanilla ice cream, softened
4.4/5 (17 Votes)

By

Nordic Bundt Cake Pan

  • 1 3/4 cups packed brown sugar
  • 3/4 cup sour cream
  • 3/4 cup butter [softened]
  • 4 eggs
  • 3 1/3 cups flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 cups milk
  • 3/4 cup butterscotch chips
  • GLAZE
  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 2 tabl. half and half
  • 1 cup powdered sugar
  • 1 tbsp. vanilla
4.4/5 (9 Votes)

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One of the best cake mix cakes I've ever made! Moist, fluffy pineapple cake with an easy peasy recipe using cake m...

  • CAKE:
  • 1 box yellow cake mix (I used Betty Crocker Super Moist)
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 (20-ounce) can crushed pineapple in juice, DIVIDED (half of it will be used in the frosting)
  • 4 tablespoons fresh lemon juice, divided
  • 2 tablespoons water
  • FROSTING:
  • 1 small (4 serving size) box instant vanilla pudding mix
  • Reserved bowl of the chilled pineapple-lemon mixture (about 1 1/8 cups)
  • 1 (8-ounce) container Cool Whip, thawed
3.9/5 (48 Votes)

By

S'mores themed scrumptiousness is what you'll get with this poke cake

  • 1 package (2 layer size) chocolate cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • Water, as called for in the cake mix
  • 1 (7-ounce) container JET-PUFFED Marshmallow Creme
  • 1 (12-ounce) tub COOL WHIP Whipped Topping, thawed
  • 2 cups crushed graham crackers
  • 2 cups JET-PUFFED Miniature Marshmallows
  • 1 cup milk chocolate chips
3.9/5 (33 Votes)

By

A simple, tasty, classic cake your family and friends can all enjoy!

  • GLAZE:
  • 2 sticks margarine
  • 2 cup sugar
  • 2 large eggs
  • 2 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 cups apples, finely chopped
  • 1 cup walnuts, chopped
  • 2 to 3 tablespoons milk
  • 3/4 cup sugar
  • 1/2 cup margarine
  • 1/4 cup buttermilk
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon baking soda
  • 1 teaspoon real vanilla extract
4.2/5 (32 Votes)

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Don't let the number of ingredients or length of directions stop you from making this Cardamom Cream Cake -- it com...

  • RICOTTA FILLING
  • 1 1/2 pounds fresh whole-milk ricotta, 680 grams, about 2 1/2 cups
  • 1/2 cup heavy cream, 120 milliliters
  • 3/4 cup confectioners’ sugar, 95 grams
  • 1 teaspoon rose water, or to taste. May substitute vanilla extract.
  • MILK SYRUP
  • 2 cups whole milk, 475 milliliters
  • 4 cardamom pods
  • 6 tablespoons granulated sugar, 75 grams
  • 1 1/2 teaspoons rose water, or to taste. May substitute vanilla extract.
  • CAKE
  • 12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks, plus more for greasing pan
  • 3 cups cake flour, 330 grams, plusmore for flouring pan
  • 4 large egg whites
  • 1 cup whole milk, 240 milliliters
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon rose water
  • 1 1/2 cups granulated sugar, 300 grams
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon fine sea salt
  • MASCARPONE FROSTING
  • 12 tablespoons unsalted butter, softened, 170 grams, about 1 1/2 sticks
  • 1 cup confectioners’ sugar, 125 grams
  • 1 teaspoon rose water, or to taste. May use vanilla extract.
  • 1/2 teaspoon ground cardamom
  • 1 cup cold mascarpone, 240 milliliters
  • 1/4 cup cold Greek yogurt, 60 milliliters
  • 1/3 cup pistachios, toasted and chopped, 50 grams
  • Candied rose petals, for garnish (optional)
4.1/5 (25 Votes)

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