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Cakes

So you want to make a cake? Try one of these recipes for favorite sweet treats like chocolate cake, Bundt cake, red velvet cake, pound cake, tortes and more classic cake recipes.

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Carrot Layer Cake

Carrot Layer Cake

Carrot Layer Cake

My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta

Golden Apple Snack Cake

Golden Apple Snack Cake

Golden Apple Snack Cake

This moist, old-fashioned cake is hard to beat, especially warmed up and finished off with a dollop of whipped topping. —Eckert Orchards, Belleville, Illinois

Banana Snack Cake

Banana Snack Cake

Banana Snack Cake

"I often make this moist banana cake for birthday days," remarks Dawn Fagerstrom from Warren, Minnesota. "The recipe is good for making cupcakes, too - they taste great even without frosting."
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Cherry Chocolate Cake

Cherry Chocolate Cake

Cherry Chocolate Cake

I've had the recipe for this chocolate cherry cake for years—it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. —Ann Purchase, Panama City, Florida

Gran's Apple Cake

Gran's Apple Cake

Gran's Apple Cake

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this dessert a treasured recipe. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California

Pumpkin Bundt Cake

Pumpkin Bundt Cake

Pumpkin Bundt Cake

Lucille Noyd of Shrewsbury, Massachusetts says, "The secret ingredient in this delicious cake is butterscotch pudding."

Pumpkin Sheet Cake

Pumpkin Sheet Cake

Pumpkin Sheet Cake

The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri

Frosted Carrot Cake

Frosted Carrot Cake

Frosted Carrot Cake

We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.

Monkey Cupcakes

Monkey Cupcakes

Monkey Cupcakes

Kids' eyes will light up when they see these cute jungle goodies. The cupcakes never fail to make my grandkids smile, and they're always a huge hit at bake sales. —Sandra Seaman, Greensburg, Pennsylvania

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the rhubarb desserts I've tried, this pudding cake is my No. 1 choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

Caramel-Fudge Chocolate Cake

Caramel-Fudge Chocolate Cake

Caramel-Fudge Chocolate Cake

To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. —Karen Stucky, Freeman, South Dakota

Apricot Almond Torte

Apricot Almond Torte

Apricot Almond Torte

This pretty cake takes a bit of time, so I like to make the layers ahead of time and assemble the day of serving, making it an easier option for entertaining. —Trisha Kruse, Eagle, Idaho

Banana Split Icebox Cake

Banana Split Icebox Cake

Banana Split Icebox Cake

One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at your potluck can have a banana split, no muss, no fuss! —Shelly Flye, Albion, Maine

Black Bottom Cupcakes

Black Bottom Cupcakes

Black Bottom Cupcakes

This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds. —Julie Briceland, Windsor, Pennsylvania
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