I’ve attached a video for every recipe below from my favorite home cooks.
Cake recipes can bring joy to any occasion. From birthdays to holidays, a homemade cake adds a special touch to celebrations. You can make delicious cakes from scratch with simple ingredients and easy-to-follow steps.
There are many types of cakes to try. You might enjoy a classic vanilla cake, a rich chocolate cake, or a fruity carrot cake. With practice, you can learn to bake moist and fluffy cakes that stay fresh for days. Don’t be afraid to experiment with flavors and frostings to create your own unique treats.
Lemon Drizzle Cake
Ingredients:
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 2 lemons, zested
- 75g sugar
- Juice of 2 lemons
Instructions:
Preheat your oven to 180°C (350°F). Grease and line a loaf tin.
Mix butter and sugar until light and fluffy. Add eggs one at a time, beating well.
Fold in flour and lemon zest. Pour into the tin and smooth the top.
Bake for 45-50 minutes until golden and a skewer comes out clean.
Mix lemon juice and 75g sugar for the drizzle.
While cake is hot, poke holes in the top and pour over the drizzle.
Let cool in the tin before serving.
Ultimate Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
Mix dry ingredients in a large bowl.
Add eggs, milk, oil, and vanilla. Beat for 2 minutes.
Stir in hot coffee. The batter will be thin.
Pour into prepared pans.
Bake for 30-35 minutes, until a toothpick comes out clean.
Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Frost with your favorite chocolate frosting.
Carrot Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 cup chopped pecans
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl.
Add eggs and oil. Beat until smooth. Stir in carrots and pecans.
Pour batter into prepared pans. Bake for 35-40 minutes.
Cool cakes in pans for 10 minutes, then remove and cool completely.
For frosting, beat cream cheese and butter until smooth. Add sugar and vanilla. Mix well.
Spread frosting between layers and over top and sides of cake.
Enjoy your delicious homemade carrot cake!
Classic Victoria Sandwich
Ingredients:
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 2 tsp baking powder
- Jam for filling
- Whipped cream (optional)
Instructions:
Preheat your oven to 180°C/350°F. Grease and line two 20cm cake tins.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well.
Fold in the flour and baking powder gently.
Divide the batter between the tins and smooth the tops.
Bake for 20-25 minutes until golden and springy to touch.
Cool the cakes in the tins for 5 minutes, then turn out onto a wire rack.
When cool, spread one cake with jam and optional whipped cream. Top with the second cake.
Dust with icing sugar to serve.
Pineapple Upside-Down Cake
Ingredients:
- 1/4 cup butter, melted
- 2/3 cup brown sugar
- 1 can pineapple slices
- Maraschino cherries
- 1 box yellow cake mix
- Eggs, oil, and water (as called for on cake mix box)
Instructions:
Preheat your oven to 350°F (175°C).
Pour melted butter into a 9×13 inch pan. Sprinkle brown sugar evenly over butter.
Arrange pineapple slices in a single layer on top of the sugar. Place cherries in the centers of the pineapple rings.
Prepare the cake mix as directed on the box.
Pour the batter over the fruit in the pan.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 5 minutes, then invert onto a serving plate.
Serve warm and enjoy your delicious pineapple upside-down cake!
Chocolate Marble Cake
You’ll need:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup cocoa powder
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan.
Mix flour, baking powder, and salt in a bowl.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mix and milk to the butter mixture.
Take out 1 cup of batter and mix it with cocoa powder.
Pour half the plain batter into the pan. Add cocoa batter in dollops.
Pour remaining plain batter on top.
Use a knife to swirl the batters together gently.
Bake for 50-60 minutes until a toothpick comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack.
New York Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 32 oz cream cheese, softened
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 4 large eggs
- 1/3 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan. Bake at 325°F for 10 minutes.
Beat cream cheese until creamy. Add 1 1/4 cups sugar and cornstarch, mix well.
Add eggs one at a time, beating after each. Mix in heavy cream, lemon juice, and vanilla.
Pour batter over crust. Bake at 325°F for about 1 hour until center is almost set.
Turn off oven, open door slightly, and let cheesecake cool for 30 minutes.
Remove from oven, cool completely, then chill for at least 6 hours before serving.
Raspberry Bakewell Cake
You’ll need:
- 200g butter, softened
- 200g sugar
- 4 eggs
- 200g ground almonds
- 200g self-raising flour
- 1 tsp almond extract
- 250g fresh raspberries
- 2 tbsp flaked almonds
- Raspberry jam
Instructions:
Preheat your oven to 180°C (350°F). Grease and line a 20cm round cake tin.
Beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
Fold in the ground almonds, flour, and almond extract.
Spoon half the mixture into the tin. Spread a layer of raspberry jam on top.
Add the remaining cake mixture. Scatter fresh raspberries and flaked almonds on top.
Bake for 50-60 minutes until golden and a skewer comes out clean.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Dust with icing sugar before serving. Enjoy your homemade Raspberry Bakewell Cake!
Chocolate Brownie Cake
You’ll need:
- 1 box chocolate cake mix
- 1 box fudge brownie mix
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease a bundt pan.
Mix the cake mix and brownie mix in a large bowl.
Add eggs, oil, and water. Stir until well combined.
Fold in chocolate chips.
Pour the batter into your greased pan.
Bake for 50-55 minutes. Check with a toothpick – it should come out mostly clean.
Let the cake cool in the pan for 20 minutes.
Turn out onto a wire rack to cool completely.
Enjoy your delicious chocolate brownie cake!
Chocolate Bundt Cake
You’ll need:
- 1 box chocolate cake mix
- 1 package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan.
Mix all ingredients except chocolate chips in a large bowl until smooth.
Fold in the chocolate chips.
Pour the batter into your prepared Bundt pan.
Bake for 50-55 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.
Cool completely before serving or frosting.
Lemon Pound Cake
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
Instructions:
Preheat your oven to 325°F (165°C). Grease and flour a 12-cup bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix the flour, baking soda, and salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture, alternating with milk.
Stir in the lemon juice and zest.
Pour the batter into the prepared pan.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before turning out onto a wire rack.
Allow the cake to cool completely before serving.
Tres Leches Cake
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 1 cup heavy cream
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix flour, baking powder, and salt in a bowl.
Beat egg yolks with 3/4 cup sugar until pale. Add 1/3 cup milk and vanilla.
Gently stir the yolk mixture into the flour mixture.
Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
Fold egg whites into the batter. Pour into prepared pan.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool, then poke holes all over with a fork.
Mix condensed milk, evaporated milk, and heavy cream. Pour over the cake.
Refrigerate for at least 3 hours before serving. Enjoy your tres leches cake!
Pumpkin Sheet Cake
Ingredients:
- 1 can (15 oz) pumpkin puree
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions:
Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch baking pan.
In a large bowl, mix pumpkin, sugar, and oil until smooth. Beat in eggs one at a time.
In another bowl, combine flour, baking soda, cinnamon, and salt. Gradually add this to the pumpkin mixture, beating until well blended.
Pour the batter into your prepared pan. Spread it evenly.
Bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean.
Let the cake cool on a wire rack before frosting or serving.
Chocolate Ganache Cake
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the ganache:
- 1 cup heavy cream
- 8 ounces dark chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the dry ingredients in a large bowl.
Add milk, oil, eggs, and vanilla. Beat for 2 minutes.
Stir in hot water. The batter will be thin.
Pour into pans and bake for 30-35 minutes.
Cool in pans for 10 minutes, then remove to wire racks.
For the ganache, heat cream until simmering. Pour over chocolate chips and stir until smooth.
Let the ganache cool slightly, then spread over the cooled cake.
Sour Cream Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Mix the flour, baking soda, and salt in a bowl. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy, about 5-7 minutes.
Add eggs one at a time, beating well after each addition.
Stir in the sour cream and vanilla extract.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Banana Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 2 1/3 cups mashed overripe bananas
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, mix flour, baking soda, and salt.
In another bowl, cream butter and brown sugar. Add eggs and mashed bananas. Mix in vanilla.
Stir the flour mixture into the banana mixture until just combined.
Pour the batter into the prepared pan.
Bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Easy Chocolate Fudge Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup hot water
Instructions:
Preheat your oven to 325°F (165°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Mix the dry ingredients in a large bowl: flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the egg, oil, sour cream, and vanilla.
Pour the wet ingredients into the dry ingredients. Mix until just combined.
Stir in the hot water. The batter will be thin, but that’s okay!
Pour the batter into your prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Frost with your favorite chocolate frosting and enjoy your delicious fudge cake!
Battenberg Cake
You’ll need:
- 175g butter, softened
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- 1/2 tsp vanilla extract
- Pink food coloring
- 4 tbsp apricot jam
- 500g marzipan
Instructions:
Preheat oven to 180°C (160°C fan). Grease and line a 20cm square tin.
Cream butter and sugar. Add eggs one at a time, then fold in flour and vanilla.
Split mixture in half. Add pink coloring to one half.
Pour batters into tin, side by side. Bake for 25-30 minutes.
Cool cakes, then trim and cut each color into two long rectangles.
Warm jam and brush on cake strips. Stick together in a checkered pattern.
Roll out marzipan. Wrap around cake, trimming excess.
Dust with icing sugar and enjoy your homemade Battenberg!
Coffee & Walnut Cake
Ingredients:
- 225g butter, softened
- 225g sugar
- 4 eggs
- 225g self-raising flour
- 2 tbsp instant coffee dissolved in 1 tbsp hot water
- 100g chopped walnuts
- 200g icing sugar
- 2 tbsp strong coffee
Instructions:
Preheat your oven to 180°C (350°F). Grease and line two 20cm cake tins.
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Fold in the flour and dissolved coffee. Stir in most of the walnuts, saving some for decoration.
Divide the batter between the tins and bake for 25-30 minutes until golden and springy.
Cool the cakes in their tins for 5 minutes, then turn out onto a wire rack.
Mix the icing sugar with the strong coffee to make a smooth glaze.
When the cakes are cool, spread half the glaze on one cake, place the other on top, and pour over the remaining glaze.
Sprinkle with the reserved walnuts and enjoy your coffee walnut cake!
Chocolate Hazelnut Torte
Ingredients:
- 1 cup hazelnuts
- 8 oz bittersweet chocolate
- 1/2 cup unsalted butter
- 4 eggs, separated
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
Toast hazelnuts at 350°F for 10 minutes. Rub off skins and grind finely.
Melt chocolate and butter together. Let cool slightly.
Beat egg yolks with sugar until pale and thick.
Fold in chocolate mixture, ground hazelnuts, and vanilla.
Whip egg whites with salt until stiff peaks form.
Gently fold whites into chocolate mixture.
Pour into a greased 9-inch springform pan.
Bake at 350°F for 30-35 minutes until set but still slightly jiggly.
Cool completely before removing from pan.
Dust with cocoa powder or powdered sugar if desired.
Pink Lemonade Stand Cake
Ingredients:
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 cup milk
- 1/2 cup frozen pink lemonade concentrate, thawed
- 2 tsp baking powder
- 1/2 tsp salt
- Pink food coloring (optional)
Instructions:
Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan.
Mix the flour, baking powder, and salt in a bowl.
In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour.
Stir in the pink lemonade concentrate and food coloring if using.
Pour the batter into your prepared pan and smooth the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool completely before frosting with your favorite cream cheese or buttercream frosting.
Citrus-Raspberry Coffee Cake
Ingredients:
- 2 cups flour
- 1 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1 tsp orange extract
- 1 cup fresh raspberries
Instructions:
Mix flour, sugar, baking powder, and salt in a bowl.
In another bowl, whisk eggs, oil, orange juice, and extract.
Stir wet ingredients into dry until just combined.
Pour half the batter into a greased 10-inch tube pan.
Sprinkle raspberries over batter.
Add remaining batter on top.
Bake at 350°F for 55-65 minutes until a toothpick comes out clean.
Let cool before serving.
Enjoy your citrusy, fruity coffee cake!
Apple Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups diced apples
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a bowl, mix flour, baking soda, cinnamon, and salt.
In another bowl, whisk oil, sugar, eggs, and vanilla.
Pour wet ingredients into dry ingredients. Stir until just combined.
Fold in diced apples.
Pour batter into prepared pan.
Bake for 45-50 minutes, until a toothpick comes out clean.
Let cool before serving. Enjoy your delicious apple cake!
Snickerdoodle Cake
You’ll need:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the cinnamon sugar coating:
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
Mix flour, cream of tartar, baking soda, and salt in a bowl.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Add dry ingredients to butter mixture, alternating with milk. Mix well.
Pour batter into the pan. Mix cinnamon and sugar, sprinkle over batter.
Bake for 25-30 minutes until a toothpick comes out clean.
Let cool before slicing. Enjoy your homemade snickerdoodle cake!
Tiramisu Crepe Cake
Ingredients:
- 2 cups all-purpose flour
- 4 eggs
- 2 1/2 cups milk
- 1/4 cup sugar
- 6 tablespoons melted butter
- 1 teaspoon vanilla extract
- 8 oz cream cheese
- 1 can condensed milk
- 1/2 cup espresso
- 2 cups heavy whipping cream
Instructions:
Blend flour, eggs, milk, sugar, melted butter, and vanilla for the crepe batter.
Cook thin crepes in a non-stick pan, flipping when edges turn golden.
Mix cream cheese, condensed milk, and espresso until smooth.
Whip heavy cream and fold into the mixture.
Layer crepes with cream filling, stacking them high.
Chill the cake for at least 1 hour before serving.
Dust with cocoa powder and enjoy your homemade tiramisu crepe cake!