Then & Now: 22 Vintage Cakes Revamped
Our recipe box goes waaay back. Some of our favorite heirloom cakes first debuted in Taste of Home and our sister publications one or two decades ago. We couldn't resist sharing the pics from our archives—and their delicious new updates.
Retro Cakes Get a Modern Makeover
We raided our archives in search of the vintage cakes your Grandma most definitely made. These are so amazing, we just had to share them again—the original beauty side by side with its fresh new pic, of course.
Now: Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Then: California Lemon Pound Cake
This recipe was first published in Country magazine in 1991.
Now: California Lemon Pound Cake
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
Then: German Chocolate Cake
This recipe was first published in Country magazine in 1991.
Now: German Chocolate Cake
According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio
Now: Sandy's Chocolate Cake
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe won first prize. —Sandra Johnson, Tioga, Pennsylvania
Then: Strawberry Shortcake Cups
This recipe was first published in Country Woman magazine in 1998.
Now: Strawberry Shortcake Cups
Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. —Althea Heers, Jewell, Iowa
Then: Butter Pecan Layer Cake
This recipe was first published in Country Woman magazine in 1997.
Now: Butter Pecan Layer Cake
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Now: Cherry Pudding Cake
A cross between a cake and a cobbler, this dessert is a hit whenever I make it to share at a potluck. My family insists I make an extra batch to leave at home. A neighbor shared the recipe over 30 years ago. —Brenda Parker, Kalamazoo, Michigan
Then: Blueberry Angel Dessert
This recipe was first published in Quick Cooking magazine in 2001.
Now: Blueberry Angel Dessert
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
Then: Old-Fashioned Carrot Cake with Cream Cheese Frosting
This recipe was first published in Taste of Home magazine in 2001.
Now: Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough—better than all the other carrot cakes I've tried!—Kim Orr, West Grove, Pennsylvania
Now: Lemon Meringue Angel Cake
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania
Then: Sachertorte
This recipe was first published in Holidays & Celebrations Cookbook 2006.
Now: Sachertorte
Guests will be surprised to hear this dessert starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Then: Tropical Carrot Cake
This recipe was first published in Taste of Home magazine in 1994.
Now: Tropical Carrot Cake
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon
Now: Coffee-Chocolate Cake
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Taste of Home Test Kitchen
Then: Lime Angel Food Cake
This recipe was first published in Country Woman magazine in 2000.
Now: Lime Angel Food Cake
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
Then: Pumpkin Torte
This recipe was first published in Quick Cooking magazine in 2005.
Now: Pumpkin Torte
This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. —Trixie Fisher, Piqua, Ohio
Now: Ganache-Topped Chocolate Cake
To say this cake is elegant would be an understatement. It’s worthy of special occasions, but so easy to whip together you can enjoy it any day of the week. —Taste of Home Test Kitchen
Then: Fourth of July Ice Cream Cake
This recipe was first published in Holidays & Celebrations Cookbook 2001.
Now: Fourth of July Ice Cream Cake
This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.—Anne Scholovich, Waukesha, Wisconsin
Then: Tart Cherry Meringue Dessert
This recipe was first published in Taste of Home magazine in 2003.
Now: Tart Cherry Meringue Dessert
I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine
Now: Pineapple Breeze Torte
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. —Barbara Joyner, Franklin, Virginia
Then: Chocolate Carrot Cake
This recipe was first published in Taste of Home magazine in 2005.
Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. —Pamela Brown, Williamsburg, Michigan
Then: Moist Lemon Angel Cake Roll
This recipe was first published in Country Woman magazine in 2008.
Now: Moist Lemon Angel Cake Roll
Tart and delicious, this pretty cake roll will tickle any lemon lover's fancy. Its feathery, angel food texture enhances its guilt-free goodness. —Taste of Home Test Kitchen
Now: Almond Tea Cakes
When I have time—usually in the winter—I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. —Janet Fennema Ringelberg, Troy, Ontario