30 of most popular cakes

Enjoy your delicious and classic Black Forest Cake!

12      Funfetti cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup unsalted butter, at room temperature

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1 and 1/4 cups granulated sugar

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3 large egg whites, at room temperature

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2 teaspoons vanilla extract

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1 cup whole milk, at room temperature

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1/2 cup rainbow sprinkles

Ingredients:

For the frosting:

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1 cup unsalted butter, at room temperature

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4 cups powdered sugar

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1/4 cup whole milk, at room temperature

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2 teaspoons vanilla extract

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1/4 teaspoon salt

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Additional rainbow sprinkles for decorating

For the cake:

12      Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg whites and vanilla extract until well combined.

Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Fold in the rainbow sprinkles.

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes.

Turn the cakes out onto a wire rack and let them cool completely.

To make the frosting, cream the butter in a large bowl until light and fluffy.

Gradually beat in the powdered sugar until well combined.

Add the milk, vanilla extract, and salt, and beat until the frosting is smooth and fluffy.

To assemble the cake, place one cake layer on a serving platter.

Spread a thick layer of frosting on top of the first layer.

Add the second cake layer on top of the frosting.

Frost the entire cake with the remaining frosting.

Sprinkle additional rainbow sprinkles on top of the cake.

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Enjoy your delicious Funfetti cake!

13      Coconut cake

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2 cups all-purpose flour

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1 tablespoon baking powder

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1/2 teaspoon salt

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1/2 cup unsalted butter, at room temperature

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1 and 1/4 cups granulated sugar

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2 large eggs, at room temperature

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1 cup canned coconut milk

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1 teaspoon vanilla extract

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1/2 teaspoon coconut extract

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1/2 cup sweetened shredded coconut

Ingredients:

For the frosting:

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1/2 cup unsalted butter, at room temperature

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8 oz cream cheese, at room temperature

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4 cups powdered sugar

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1/2 teaspoon vanilla extract

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1/2 teaspoon coconut extract

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1/2 cup sweetened shredded coconut, toasted

For the cake:

13      Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Add the coconut milk, vanilla extract, and coconut extract, and mix until well combined.

Add the flour mixture to the butter mixture in three parts, mixing until just combined.

Fold in the shredded coconut.

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes.

Turn the cakes out onto a wire rack and let them cool completely.

To make the frosting, cream the butter and cream cheese together in a large bowl until light and fluffy.

Gradually beat in the powdered sugar until well combined.

Add the vanilla extract and coconut extract, and beat until the frosting is smooth and fluffy.

To assemble the cake, place one cake layer on a serving platter.

Spread a thick layer of frosting on top of the first layer.

Add the second cake layer on top of the frosting.

Frost the entire cake with the remaining frosting.

Sprinkle the toasted shredded coconut on top of the cake.

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Enjoy your delicious Coconut cake!

14      Strawberry shortcake

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2 cups all-purpose flour

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1/3 cup granulated sugar

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1 tablespoon baking powder

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1/2 teaspoon salt

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1/2 cup unsalted butter, cold and cut into small pieces

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2/3 cup milk

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1 large egg

Ingredients:

For the filling:

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1 lb fresh strawberries, hulled and sliced

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2 tablespoons granulated sugar

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1/2 teaspoon vanilla extract

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1 1/2 cups heavy cream

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2 tablespoons confectioners' sugar

For the shortcake:

14      Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry blender or two knives, cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, whisk together the milk and egg.

Add the milk mixture to the flour mixture and stir until just combined.

Turn the dough out onto a lightly floured surface and knead gently for a few seconds until the dough comes together.

Pat the dough into a 1-inch thick round and cut out 6 rounds with a 3-inch biscuit cutter.

Place the rounds on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

While the shortcakes are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with the granulated sugar and vanilla extract.

In a separate large bowl, beat the heavy cream and confectioners' sugar until soft peaks form.

To assemble the shortcakes, split each biscuit in half.

Spoon some of the strawberry filling onto the bottom half of each biscuit.

Top with a dollop of whipped cream, and then place the top half of the biscuit on top.

Add another spoonful of strawberry filling and another dollop of whipped cream.

Serve immediately, and enjoy your delicious Strawberry Shortcake!

Note: If you don't plan on serving the shortcakes right away, you can store the biscuits and whipped cream separately in the refrigerator for up to 2 days. Assemble the shortcakes just before serving for the best results.

15      Pineapple upside-down cake

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1/2 cup unsalted butter, melted

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1 cup light brown sugar

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1 can (20 oz) pineapple rings, drained (reserve 1/2 cup of the juice)

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Maraschino cherries

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1 1/2 cups all-purpose flour

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2 teaspoons baking powder

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1/4 teaspoon salt

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1/2 cup granulated sugar

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1/2 cup unsalted butter, softened

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2 large eggs

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1/2 cup reserved pineapple juice

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1 teaspoon vanilla extract

Ingredients:

15      Instructions:

Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan.

In a small bowl, mix together the melted butter and brown sugar until well combined.

Pour the mixture into the bottom of the prepared cake pan, spreading it out evenly.

Arrange the pineapple rings on top of the sugar mixture. You can also place a maraschino cherry in the center of each ring.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Gradually mix in the dry ingredients, alternating with the reserved pineapple juice, and mix until just combined.

Stir in the vanilla extract.

Pour the batter over the pineapple and sugar mixture in the pan, and spread it out evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 5-10 minutes.

Carefully invert the cake onto a serving platter or plate, so that the pineapple rings are on top.

Serve warm or at room temperature, and enjoy your delicious Pineapple Upside-Down Cake!

Note: You can also make this recipe with fresh pineapple slices instead of canned, but you will need to peel, core, and slice the pineapple yourself.

16      Coffee cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1/2 cup unsalted butter, softened

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1 cup granulated sugar

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2 large eggs

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1 cup sour cream

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1 teaspoon vanilla extract

Ingredients:

For the streusel topping:

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1/2 cup all-purpose flour

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1/2 cup packed light brown sugar

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1 teaspoon ground cinnamon

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1/4 cup unsalted butter, melted

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1/2 cup chopped nuts (optional)

For the cake batter:

For the glaze:

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1 cup confectioners' sugar

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2-3 tablespoons milk

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1/2 teaspoon vanilla extract

16      Instructions:

Preheat your oven to 350°F (180°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Gradually mix in the dry ingredients, alternating with the sour cream, and mix until just combined.

Stir in the vanilla extract.

In a small bowl, mix together the flour, brown sugar, cinnamon, melted butter, and chopped nuts (if using) until well combined.

Pour half of the batter into the prepared baking pan.

Sprinkle half of the streusel topping evenly over the batter.

Pour the remaining batter over the streusel.

Sprinkle the remaining streusel topping over the batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes.

While the cake is cooling, make the glaze: In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the warm cake.

Serve the coffee cake warm or at room temperature, and enjoy!

Note: You can also add chopped fruit, such as apples or blueberries, to the batter or the streusel topping for a different flavor.

17      Hummingbird cake

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3 cups all-purpose flour

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2 cups granulated sugar

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1 teaspoon baking soda

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1 teaspoon ground cinnamon

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1/2 teaspoon salt

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3 large eggs, beaten

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1 1/2 cups vegetable oil

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1 1/2 teaspoons vanilla extract

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1 (8-ounce) can crushed pineapple, undrained

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2 cups mashed ripe bananas

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1 cup chopped pecans

Ingredients:

For the cream cheese frosting:

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1 (8-ounce) package cream cheese, softened

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1/2 cup unsalted butter, softened

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1 (16-ounce) package confectioners' sugar

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1 teaspoon vanilla extract

For the cake:

17      Instructions:

Preheat your oven to 350°F (180°C). Grease and flour three 9-inch cake pans.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients, and mix until well combined.

Stir in the crushed pineapple (with juice), mashed bananas, and chopped pecans.

Divide the batter evenly among the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat the cream cheese and butter together until creamy.

Gradually add the confectioners' sugar and vanilla extract, and beat until well combined.

Once the cakes are completely cooled, spread the cream cheese frosting evenly between the layers, and over the top and sides of the cake.

Optional: top with additional chopped pecans for decoration.

Serve and enjoy!

Note: Hummingbird cake can be stored in the refrigerator for up to 5 days.

18      Marble cake

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1 1/2 cups (3 sticks) unsalted butter, at room temperature

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3 cups granulated sugar

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5 large eggs, at room temperature

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1 tablespoon vanilla extract

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3 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1 1/2 cups milk, at room temperature

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1/2 cup unsweetened cocoa powder

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1/2 cup boiling water

Ingredients:

18      Instructions:

Preheat the oven to 350°F (180°C). Grease and flour a 10-inch bundt pan.

In a large mixing bowl, beat the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined.

In a small bowl, mix together the cocoa powder and boiling water to form a smooth paste.

Take one-third of the cake batter and mix it with the cocoa paste until it is evenly combined.

Spoon half of the vanilla cake batter into the prepared bundt pan, then add half of the chocolate batter in small spoonfuls on top. Swirl the batters together with a butter knife or spatula. Repeat with the remaining cake batters, ending with the chocolate batter and swirling again.

Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Slice and serve, and enjoy the beautiful marbled pattern inside!

Note: If you don't have a bundt pan, you can also use two 9-inch round cake pans or a 9x13-inch baking pan for this recipe. Adjust the baking time accordingly.

19      Oreo cake

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2 cups all-purpose flour

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1 cup granulated sugar

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3/4 cup unsweetened cocoa powder

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2 tsp baking powder

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1 tsp baking soda

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1/2 tsp salt

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3 large eggs, at room temperature

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1/2 cup vegetable oil

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1 cup whole milk, at room temperature

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1 tsp vanilla extract

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1 cup hot water

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1 1/2 cups crushed Oreo cookies (15-20 Oreos)

Ingredients:

For the frosting:

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1 cup unsalted butter, at room temperature

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4 cups powdered sugar

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1 tsp vanilla extract

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3-4 tbsp whole milk

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8 Oreo cookies, crushed

For the cake:

19      Instructions:

Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, oil, milk, and vanilla extract, and beat on medium speed for 2 minutes, until the batter is smooth and well combined.

Stir in the hot water until the batter is smooth.

Fold in the crushed Oreo cookies.

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

To make the frosting, beat the butter in a large mixing bowl until creamy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the vanilla extract and 3 tablespoons of milk, and beat until the frosting is light and fluffy.

If the frosting is too thick, add an additional tablespoon of milk.

Stir in the crushed Oreo cookies.

To assemble the cake, place one of the cake layers on a serving platter. Spread a layer of frosting over the top of the cake. Top with the second cake layer and spread the remaining frosting over the top and sides of the cake.

Crush a few extra Oreo cookies and sprinkle them over the top of the cake for decoration.

Serve and enjoy the rich, chocolatey, Oreo goodness!

20      Peanut butter cake

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1 cup unsalted butter, at room temperature

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1 cup smooth peanut butter

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1 1/2 cups granulated sugar

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4 large eggs, at room temperature

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2 cups all-purpose flour

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2 tsp baking powder

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1/2 tsp baking soda

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1/2 tsp salt

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1 cup whole milk

Ingredients:

For the frosting:

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1 cup unsalted butter, at room temperature

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1 cup smooth peanut butter

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4 cups powdered sugar

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1/4 cup whole milk

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1 tsp vanilla extract

For the cake:

20      Instructions:

Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, cream together the butter, peanut butter, and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Divide the batter evenly between the two prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

To make the frosting, cream together the butter and peanut butter in a large mixing bowl.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the milk and vanilla extract, and beat until the frosting is light and fluffy.

If the frosting is too thick, add a little more milk.

Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top.

Place the second cake layer on top of the frosting, and spread the remaining frosting over the top and sides of the cake.

Serve and enjoy the rich, peanut buttery goodness!

21      Banana cake

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2 cups all-purpose flour

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1 tsp baking soda

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1/4 tsp salt

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1/2 cup unsalted butter, at room temperature

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1 cup granulated sugar

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2 large eggs

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1 1/2 cups mashed ripe bananas (about 3 medium bananas)

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1/3 cup buttermilk

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1 tsp vanilla extract

Ingredients:

For the frosting:

•

1/2 cup unsalted butter, at room temperature

•

1 package (8 oz) cream cheese, at room temperature

•

3 1/2 cups powdered sugar

•

1 tsp vanilla extract

For the cake:

21      Instructions:

Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add the mashed bananas, buttermilk, and vanilla extract, and mix until well combined.

Gradually add the dry ingredients to the wet mixture, and mix until just combined.

Pour the batter into the prepared pan and spread it evenly.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

To make the frosting, cream together the butter and cream cheese in a large mixing bowl.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Add the vanilla extract, and beat until the frosting is light and fluffy.

Once the cake is completely cool, spread the frosting over the top of the cake.

Serve and enjoy the delicious, moist banana cake!

22      Apple cake

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2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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2 teaspoons ground cinnamon

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1/2 teaspoon ground nutmeg

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1/2 cup unsalted butter, at room temperature

•

1 cup granulated sugar

•

2 large eggs

•

1 teaspoon vanilla extract

•

1/2 cup milk

•

2 cups peeled and diced apples

Ingredients:

For the Topping:

•

1/2 cup all-purpose flour

•

1/2 cup light brown sugar

•

1 teaspoon ground cinnamon

•

1/4 cup unsalted butter, melted

For the cake:

22      Instructions:

Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Fold in the diced apples.

Pour the batter into the prepared pan and spread it evenly.

To make the topping, mix together the flour, brown sugar, cinnamon, and melted butter until crumbly.

Sprinkle the topping over the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Slice and serve this delicious, moist apple cake!

23      Spice cake