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Chocolate malt powder gives this cake its unique flavor

  • CAKE:
  • 4 ounces (1 stick) butter, room temperature
  • 1/4 cup castor sugar
  • 3 eggs
  • 1 1/4 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 cups Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
  • 1/2 cup buttermilk
  • ICING:
  • 4 ounces (1 stick) butter
  • 2 3/4 cups confectioner's sugar
  • 2/3 cup condensed milk
  • GANACHE:
  • 1 1/4 cups cream, minimum 35% milk fat
  • 14 ounces dark chocolate
  • 1/2 cup Milo
4.1/5 (113 Votes)

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Peaches make this bundt cake taste even better!

  • SYRUP:
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, 2 sticks softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 vanilla bean, split, seeds
  • 1 cup sour cream
  • 1 1/2 cups diced fresh peaches
  • 1/3 cup fresh peach puree, strained
  • 2/3 cup granulated sugar
  • 1 tablespoon orange juice
4.3/5 (61 Votes)

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Coffee cake + blue berries + cream cheese = An absolute delightful morning or anytime treat! Serve warm or cooled,

  • 1/2 cup plus 2 tablespopons butter, softened and divided
  • 1 3/4 cups sugar, divided
  • 2 eggs
  • 2 1/2 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup water
  • 2 cups fresh blueberries
  • 8 ounce package cream cheese, cut into 1/4 inch cubes
  • 2 tablespoons lemon zest
4.5/5 (42 Votes)

By

Can be made into two loaf pans

  • 1 box Pillsbury Yellow Cake Mix (the one that uses oil)
  • 4 Eggs
  • 1/2 cup water
  • 1/2 cup Wesson oil
  • 1 small instant vanilla pudding mix
  • 1 cup sour cream
  • 1 bar german chocolate, grated
  • 1 cup chocolate chip morsels
4.4/5 (47 Votes)

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Cream together Butter, Sugar, Flour, Eggs, Vanilla, Coconut, and Pecans

  • Cake:
  • 1 Cup Butter
  • 2 Cups Sugar
  • Add 2 Cups Flour
  • 5 Eggs
  • 1 Teaspoon Vanilla
  • 1 Cup Coconut
  • 1 Cup Chopped Pecans
  • Topping
  • 3/4 Cup Sugar
  • 3/4 Cup Water
  • 1/2 Stick Butter
  • 1 Teaspoon Almond Extract
4.5/5 (45 Votes)

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This beautiful torte is a worthy dessert to cap even the most decadent feasts

  • TORTE:
  • 3/4 cup sugar
  • 1/2 cup hot water
  • 1 teaspoon instant espresso coffee powder
  • 1 pound semisweet chocolate, chopped
  • 3/4 cup unsalted butter, cut up
  • 5 eggs
  • 1 tablespoon dark rum or orange juice
  • FROSTING:
  • 3/4 cup heavy whipping cream
  • 6 ounces semisweet chocolate, chopped
  • 1 tablespoon dark rum or orange juice
4.3/5 (64 Votes)

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One bite of this chocolate mocha cake gives your tongue a combination of a moist chocolate cake, with a perfect ba...

  • CAKE:
  • 1 3/4 cup all-purpose flour
  • 2 cups sugar
  • 3/4 cups unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
  • 1 cup buttermilk (or 1 tablespoon lemon juice with milk to equal 1cup; or 1 tablespoon vinegar with milk to equal 1 cup)
  • 1/2 cup canola (or vegetable) oil
  • 1 teaspoon vanilla extract
  • RASPBERRY FILLING:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup seedless raspberry jam
  • 1 1/2 cups confectioners' sugar
  • FROSTING:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 6 ounces bittersweet chocolate, melted and slightly cooled
  • 2 cups marshmallow cream (7-ounce jar)
  • 1/4 teaspoon almond extract
  • 6 tablespoons confectioners' sugar
4.4/5 (50 Votes)

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Preheat the oven to 325° F

  • 1 cup (8 oz/226 g unsalted butter, at room temperature, plus more for greasing the pan
  • 1 1/3 cups (7 oz/200g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 cup (3 3/4 oz/ 106g) sugar
  • 1 vanilla bean, chopped, or 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup (8 oz/239g) sweetened condensed milk
  • 3 large eggs
3.9/5 (106 Votes)

By

Better than a lollipop, they're cake pops! What about eating cake balls off a stick isn't appealing? Try these for

  • FILLING:
  • 1 (18.25-ounce) box white cake mix
  • 3 large egg whites
  • 2 tablespoons vegetable oil
  • 1 cup chopped Oreo cookies, about 8 cookies
  • 1 cup canned vanilla frosting
  • COATING:
  • 3 bags (14 ounces each) pink, yellow and white candy melts (such as Wilton)
  • 48 lollipop sticks
  • 1/2 cup white nonpareils
  • 2 crushed Oreo cookies
4.6/5 (48 Votes)

By

This is my favorite cake of all time

  • 1 yellow cake mix (I always use Duncan Hines) (Don't use any odd flavored cake mixes for this, would be too much, and I believe Angle food cake mix would be to weak)
  • Ingredients to make cake mix (eggs, oil, etc.)
  • 3 packages (3.4 ounces each) instant vanilla pudding mix (when I make a large cake I use three large vanilla pudding mixes with one cup less milk. and 1/2 cup to warm the cream cheese)
  • 3 1/2 cups cold milk (I warm half a cup of the milk to help soften the cream cheese, mix, then add to the pudding mixture)
  • 8 ounces cream cheese, softened (two for a large batch)
  • 20 ounces crushed pineapple, drain and reserve juice for cake (two for a large batch)
  • 1 large container cool whip thawed (2 for a large version)
4/5 (123 Votes)

By

Homemade frosting is so much better than the stuff from the store! This carrot cake is unbelievably moist, and choc...

  • CAKE:
  • 2 1/2 cups unbleached all-purpose flour (12.5 ounces)
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon table salt
  • 1 pound medium carrots (6 to 7 large carrots), peeled
  • 1 1/2 cups granulated sugar (10.5 ounces)
  • 1/2 cup packed light brown sugar (3 1/2 ounces)
  • 4 large eggs
  • 1 1/2 cups vegetable or canola oil
  • FROSTING:
  • 8 ounces cream cheese, softened to room temperature
  • 5 tablespoons butter, softened to room temperature
  • 1 tablespoon sour cream, light or regular
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar (4.5 ounces)
4.4/5 (46 Votes)

By

This cake is loaded with fresh strawberries, both in the cake batter itself and as a garnish

  • CAKE:
  • 1 (16-ounce) package fresh strawberries, washed, hulled
  • 1 (15.25 to 16.5-ounce) package white cake mix
  • 1/4 cup butter, melted
  • 3 egg whites
  • 3 tablespoons water
  • Red food color
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 6 cups powdered sugar
  • Sliced fresh strawberries, if desired
4.5/5 (43 Votes)

Any burning questions? Our chefs answer!

Strawberry Ombre Cake Milo Cake with Buttermilk Icing & Milo Ganache