This article is here with five show[-]stopping cakes that will blow your family away, from the ultimate vanilla cake to a decadent triple chocolate treat.
If you prefer fruity flavors like strawberry and lemon blueberry, or you’d rather have the buttery bites of cream cheese pound cake, there’s a fresh loaf in this slice for everyone. Every single one of the recipes here is simple to make and filled with tips from the expert kitchen—and sure to tickle your taste buds. Prepare to bake like a pro and wow your friends and family with these delicious desserts!
Homemade Strawberry Cake Recipe
Get the recipe here If you’re in the mood for a from-scratch strawberry cake recipe that is packed with pure, natural strawberry flavor and a beautiful pastel-pink color, this is your cake! This cake uses no artificial flavorings, allowing fresh strawberries to give it its flavor and color. This cake is a show-stopper, from the concentrated strawberry puree in the batter to the strawberry-flavored cream cheese frosting.
Ingredients
For the Strawberry Puree:
- 1 pound (454g) fresh strawberries, rinsed and hulled
For the Cake:
- 2½ cups (285g) cake flour (spooned and leveled)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- ⅓ cup (75g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk, at room temperature
- ½ cup reduced strawberry puree (from above)
- Optional: 1–2 drops of pink or red food coloring
For the Strawberry Cream Cheese Frosting:
- 1 cup (25g) freeze-dried strawberries, ground into powder
- 8 ounces (226g) full-fat brick cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar
- 1–2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Pinch of salt (to taste)
Instructions
First, prepare the Reduced Strawberry Puree.
- Using a food processor or blender, puree 1 pound of strawberries.
- Cook the puree over medium-low heat for about 30 minutes, stirring every few minutes, until it thickens to a half cup (135g). It takes around 25–35 minutes for this process.
- Let the puree cool down completely. This can be prepared a day in advance and stored in the refrigerator.
Bake the Cake Batter Time: Two separate times
- Stuff that oven with heat at 350°F (177°C). Prepare two 9-inch round cake pans sprayed with non-stick spray and lined with parchment paper.
- In a bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl beat butter and sugar till mixed (approximately 2 minutes). Include the egg whites and beat a further 2 minutes.
- Stir in the sour cream and vanilla extract.
- Mix in the dry ingredients in three or four additions, alternating the additions with the milk until just combined. Avoid overmixing.
- Then fold in the cooled-down strawberry puree, the mixture should still be thick. If desired, add a drop of food coloring
- Evenly distribute the batter between the prepared pans and bake for 24–25 minutes, or until a skewer poked into the center comes out clean.
- Cool cakes completely before frosting.
Step 3: Prepare the Strawberry Buttercream Frosting
- Using a blender or food processor, grind a few handfuls of freeze-dried strawberries until they turn into powder.
- In a large bowl, beat together cream cheese and butter until well blended.
Combine confectioners’ sugar, strawberry powder, vanilla extract, and 1 tablespoon of milk. Beat until creamy. If the mixture seems a little too thick for your liking, you can adjust the consistency with a further tablespoon of milk. You also sprinkle a little amount of salt to counter the sweetness.
Step 4: Assemble the Cake
- For even cake tops, trim the tops from the cooled cakes (optional).
- Put one cake layer on a plate and top with a thick layer of frosting.
- Place on the second layer and frost the top and sides of the cake.
- Chill in the refrigerator finally for 45 minutes to set the cake before cutting.
Baking Tips
- Prep in Advance: For the best results, prepare the strawberry puree a day ahead.
- Freeze-dried strawberries — These are a must for the strawberry flavor in the frosting.
- How to Store: Frosted cake can be stored in the refrigerator for 5 days.
Why This Recipe Works
- Strawberry Freshness: Puree, by nature, has high water content, it is reduced in order to obtain concentrated strawberry flavor and not moisture.
- No Curdling: Because freeze-dried strawberries are instantly dried at a low temp, there is no danger of egg whites curdling.
- Tender Crumb: High protein cake flour plus whipped egg whites, yields a light dainty crumb.
- Get ready for this fresh strawberry cake, a dessert that captures the flavor of strawberries in each bite! 🍓
Triple Chocolate Cake Recipe: A Chocolate Lover’s Dream
This triple chocolate cake is the moistest, fudgiest cake out there, and extra decadent with a rich, silky crumb — making it the ultimate chocolate-lover’s delight. Comprising of chocolate cake, chocolate buttercream and chocolate chips, you will find no end to it anywhere as you devour slice after slice of the triple chocolate cake but in all the right ways. Whether you’re treating yourself for a special event or just for the sake of eating something sweet, this is a heavenly dessert that will have people in awe of you.
Ingredients
For the Chocolate Cake:
- Dry Ingredients:
- 1¾ cups (219g) all-purpose flour (spooned and leveled)
- ¾ cup (62g) unsweetened natural cocoa powder
- 1¾ cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional, enhances chocolate flavor)
- Wet Ingredients:
- ½ cup (120ml) vegetable oil (or canola oil)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) hot coffee (or hot water for a milder taste)
For the Chocolate Buttercream:
- 1¼ cups (282g) unsalted butter, softened
- 3½ cups (420g) confectioners’ sugar
- ¾ cup (65g) unsweetened cocoa powder (natural or Dutch process)
- 3–5 tablespoons (45–75ml) heavy cream or milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Decorations:
- Semi-sweet chocolate chips or shavings
Instructions
Step 1 — Make the Cake Batter
- Step 1: Preheat and Prepare Pans: Preheat the oven to 350°F (177°C). Prep the cake pans: grease and line 9-inch round cake pans with parchment paper.
- Prep Your Dry Ingredients: In a large mixing bowl whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder if using
- Mix wet ingredients: In a separate bowl, whip together oil, eggs, vanilla extract, and buttermilk. Slowly mix in the wet ingredients with the dry ingredients and stir until combined.
- Add hot coffee: Whisk in hot coffee — batter will be thin. Expect it to be on the thinner side — this is completely normal!
Step 2: Bake the Cake
- Evenly divide the batter between the pans that you have prepared. Bake for 23–26 minutes or until a toothpick comes out clean from the center.
- Let the cakes cool in their pans on a wire rack completely Then frost.
Step 3: Make the Buttercream
- Combine the butter with a mixer on medium speed for 2 minutes until smooth.
- Beat in the confectioners’ sugar and cocoa powder, followed by the 3 tablespoons of cream, vanilla, and a small pinch of salt. Combine on low for 30 seconds, then turn up to high and whisk until fluffy and smooth. For thicker, add more sugar; for thinner, add cream.
Step 4: Assemble the Cake
- Trim the Tops: If the tops of the cakes are domed, use a serrated knife to trim them for an even surface.
- Assemble and frost: 1 cake layer on a serving platter. Generously apply the buttercream on top. Ice the top and sides with frosting and add the next layer.
- Garnish the top and sides of the cakey. You can press chocolate chips or drizzle melted chocolate over the ganache.
Step 5: Chill and Serve
- Place the entire cake in the refrigerator to help set the frosting and let it cool completely (30 to 60 minutes).
- When ready to eat, slice and serve, either at room temperature or slightly chilled.
How to make the ultimate triple chocolate cake
- Use room temperature ingredients: Helps to in making a smoother and a well-combined batter.
- Alternate for Buttermilk: In the absence of buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let it sit for 10 minutes to thicken. Allow to sit for 5 minutes before using.
- Espresso powder: deepens the flavor of the chocolate, but your cake will not taste like coffee.
- Storage: leftover cake is covered in the refrigerator up to 5 days
Why You’ll Love This Recipe
- Intense Chocolate Taste: This is so velvety chocolate tasting owing to the cocoa powder, burning, and chocolate chips.
- A Moist Cake: The presence of oil and buttermilk helps keep the cake soft and moist.
- Simple to Customize: Prep it as a layer cake, sheet cake, or perhaps cupcakes.
Serve this decadent Triple Chocolate Cake to your family and friends — it will be a crowd-pleaser every time for chocolate lovers! 🍫
Lemon Blueberry Layer Cake Recipe: A Perfect Balance of Sweet and Tangy
Add a bit of sunshine to your dessert table with this Lemon Blueberry Layer Cake! This cake is filled with fresh blueberries and tons of lemon flavor, and topped with a smooth cream cheese frosting. Ideal for springtime parties, Easter, or whenever you need a little sunshine flavor in your life.
Ingredients
For the Lemon Blueberry Cake:
- 1 cup (226g) unsalted butter, softened
- 1¼ cups (250g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (354g) all-purpose flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 2 tablespoons lemon zest (from about 3 lemons)
- ½ cup (120ml) fresh lemon juice (about 3 medium lemons)
- 1½ cups (210g) blueberries, fresh or frozen (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for tossing blueberries)
For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3½ cups (420g) confectioners’ sugar
- 1–2 tablespoons (15–30ml) heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- The first step is to make the cake batter.
- Step 1: Prep Oven: Preheat the oven to 350F (177C). Step 1: Grease three 9-inch or (8-inch round cake pans. Place parchment paper in the bottoms and grease the paper also.
- Preparation Stir together wet ingredients: in a mixer on medium-high speed, beat the butter, granulated sugar, and brown sugar until fluffy (approximately 2–3 minutes). Beat in the eggs and the vanilla until well combined.
- Mix the Dry Ingredients: In another bowl, mix flour, baking powder and salt together. Combine that in, a little at a time, alternating with buttermilk — starting and ending with the dry.
- Incorporate Lemon Flavor: Fold in the lemon zest and juice until just combined. Do not overmix.
- Gently Fold in the Blueberries: I mix the blueberries with 1 tablespoon of flour to help the berries float instead of sink. Gently fold into the batter. The batter will be thick.
Step 2: Bake the Cake
- Pour the batter evenly into the prepared pans. Spoon into a 12 cup muffin tin and bake for 21–25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Step 3: Make the Frosting
- Using medium speed, beat the cream cheese and butter together until creamy (approximately 2–3 minutes).
- Add confectioners’ sugar a little at a time, with 1 tablespoon of cream, vanilla extract and a dash of salt. Whip on high speed until light and fluffy, about 3 minutes. Add another tablespoon of cream if you need to thin your sauce out a little.
Step 4: Assemble and Frost
- Trim the tops of the cakes with a serrated knife to make them level.
- Put the first layer of cake on a serving plate. TOP With a thick layer of frosting Do that again with the second and third layers Spread the remaining frosting on top and sides of the cake.
- Garnish with fresh blueberries, lemon zest, or lemon slices to make it festive.
Tips for Success
- Use Fresh LemonsFresh lemon juice and zest are the important players in the delicious lemon flavor.
- All ingredients at room temperature: Helps mix ingredients smoothly together and allows for an even crumb.
- Stop Blueberries from Sinking: Dust them in flour before mixing into the batter.
- Srorage: Cover and refrigerate leftovers, up to 5 days. Serve at room temperature.
Why You’ll Love This Cake
- Taster Note: The sourdough pancakes taste delicious with the nice acidity from the lemon balancing the sweetness of the blueberries.
- Rich and Moist — Buttermilk and brown sugar in the batter ensures a tender and moist crumb.
- Simple to make: Spreadable cream cheese frosting, perfect for all skill levels.
Give your friends and family this Lemon Blueberry Layer Cake because it is as much fun to devour as it is to bake. 🍋💙
Cream Cheese Pound Cake Recipe: Moist, Dense, and Flavorful
Savor the deep buttery taste of this ultimate cream cheese pound cake. A moist, tender crumb with just a hint of dark tang from the cream cheese, this cake is a classic! With only nine ingredients, it is quick and easy to prepare: a perfect staple for any occasion.
Ingredients
For the Pound Cake:
- 1½ cups (340g) unsalted butter, softened
- 8 ounces (226g) full-fat cream cheese, softened
- 2½ cups (500g) granulated sugar
- ⅓ cup (80g) sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 6 large eggs, at room temperature
- 3 cups (354g) cake flour, sifted
- ½ teaspoon baking powder
- ⅛ teaspoon salt
Optional Toppings:
- Homemade whipped cream
- Fresh berries
Instructions
Step 1: Prepare the Pan and the Oven
- Set your oven to preheat at 325°F (163°C) By using such a low temperature, you can make sure that your cake bakes evenly throughout.
- Preheat oven to 350°F Generously butter (or spray with nonstick spray) a 10-12 cup Bundt pan.
Step 2: Combine the Dry Ingredients
- In a stand or hand mixer, beat the softened butter on high speed until creamy (2 minutes).
- Throw in the cream cheese and beat until smooth, 1 minute.
- Add the sugar slowly, beating until fluffy. Add in the sour cream and vanilla extract and mix until fully combined.
Step 3: Add the Eggs
- Slowly add the eggs one by one, allowing each to incorporate fully before adding the next.
- Do not overmix, as this will develop the tough gluten leading to a dense cake.
Step 4: Add in Dry ingredients
- In another bowl, whisk & combine the cake flour, baking powder, and salt.
- Slowly mix in the dry into the wet ingredients. Combine at low speed only until blended. With the spatula scrape the sides to remove lumps.
Step 5: Bake the Cake
- Place the batter in the prepped Bundt pan. Gently tap the pan on the counter to release air bubbles.
- Bake for 75–95 minutes. Cover the cake with foil loosely midway through baking to avoid over-browning.
- Check doneness with a toothpick in the middle, it should come out clean.
Step 6: Cool and Serve
- Let the cake cool in the pan for two hours. Gently flip the cooled but still hot-ish cake onto a wire rack or serving dish.
- Allow it to cool entirely before cutting into it.
Tips for Success
- Room Temp: Helps your batter be smooth and bake evenly.
- Substitute Cake Flour: It gives a soft and delicate crumb that is less dense than standard all-purpose flour.
- Baking Low and Slow: for gentle, uniform cooking so your cake doesn’t dry out.
- Well-Grease the Pan: Avoid sticking and ensure easy release
Why You’ll Love This Recipe
Decadent Taste: A bevy of butter and cream cheese provides an opulent flavor.
Perfect Moistness: Sour cream also helps with moisture, making every slice more alluring.
Flexible: It can be served alone or with whipped cream, fresh berries or sauces, such as lemon curd.
This cream cheese pound cake stands on its own or dressed with a topping, you absolutely cant go wrong. Ideal for family events, holidays or a sweet tooth! 🍰
The Best Vanilla Cake Recipe: A Fluffy, Buttery Delight
If you’re looking for a soft, fluffy, moist, and flavorful classic vanilla cake, then look no further! This cake is super simple but splendid for birthdays and other celebrations (or just if you feel like eating a sweet treat!) with a tender crumb and decadent creamy vanilla buttercream frosting.
Ingredients
For the Vanilla Cake:
- 3⅔ cups (433g) cake flour (spooned and leveled)
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- 1½ cups (340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs + 2 additional egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups (360ml) buttermilk, at room temperature
For the Vanilla Buttercream:
- 1½ cups (340g) unsalted butter, softened
- 5½ cups (650g) confectioners’ sugar
- ⅓ cup (80ml) whole milk or heavy cream
- 1½ teaspoons pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Step 1: Make the cake batter
- Preheat the oven — Preheat the oven to 350°F (177°C). Use cooking spray to grease three 9-inch round cake pans and line with parchment paper.
- In a large mixing bowl, combine the cake flour, salt, baking powder, and baking soda. Set aside.
- Cream Butter & Sugar: In the bowl of a mixer, cream together the softened butter and sugar at high speed until smooth and fluffy (about 3 minutes).
- Add the eggs and vanilla: Add in the eggs, egg whites, and vanilla and beat on high speed until combined (about 2 minutes). Stop and scrape down the sides as necessary.
- Add the Dry Ingredients to the Wet: Decrease the speed of the mixer to low. Mix in the dry ingredients gradually, alternating with the buttermilk. Start and finish by adding the dry mix. Combine to form a batter; do not over-mix.
Step 2: Bake the Cake
- Spoon the batter evenly between the two prepared cake pans.
- Pour and bake for 23–26 minutes, or until baked through (a toothpick inserted in the center should come out clean)
- Let the cakes cool in the pans on a wire rack completely before removing them to frost.
Prep the Vanilla Buttercream (Step 3)
- Using an electric mixer, beat softened butter in a large bowl until smooth (about 2 minutes).
- Using the lowest speed, slowly add in the confectioners’ sugar, milk, vanilla extract, and salt. Raise to the max and beat for 2 minutes. If your consistency needs adjusting, add more sugar or milk.
Step 4: Assemble and Frost
- Just like a cake that looks as pretty as it tastes, the first step in leveling those cakes is a serrated knife used to top the cake layers for evenness once cooled.
- Assemble the Cake: Place first layer onto a cake stand. Spread the top with 1½ cups of buttercream in an even layer. Place the second layer back on top of the first, repeat, and add the third and final layer on top.
- Frost the cake: Using the remainder of the buttercream, cover the top and sides of the cake.
- Chill: Place the frosted cake in refrigerator for at least 1 hour before slicing to firm up the layers.
Tips for Success
- Tip 2: Use Ingredients At Room Temperature: Creates a smooth mixture with a light crumb.
- Cake flour: for a light fluffiness (always sift it).
- Pour In A Long Pour To Wrap: Overbeaten Case Meant You A Heavy Cake.
- Check if it is done by inserting a toothpick in and if it comes out clean, it is done.
Why You’ll Love This Cake
- Signature Flavor: A classic blend of buttery richness and vanilla sweetness.
- Multi-Use: for Layer Cakes, Cupcakes or A Bundt Cake
- So moist: Because of buttermilk and the perfect ratio of eggs to butter.
- Vanilla cake will be a hit at every celebration—so why not whip this easy, classic vanilla cake recipe? 🎂✨
Conclusion
These 5 easy cake recipes make it easier than ever to bake at home! Just as we continue to expand our palette this month with options from classic luscious cream cheese pound cake to vibrant lemon blueberry cake for something fresh, there is no shortage of flavors to satisfy every craving. These recipes are easy to follow, no matter what your skill level is, and they are sure to impress. So put on your apron, pre-heat your oven and baggy all your house with the sweet smell of just baked cakes. Now get baking and remember to bring family and friends around for a taste of the finished product! 🎂🍰✨