Holiday dessert tables feel empty without cake, and seconds are guaranteed. Find 40+ winners: rich chocolate layers, glossy ganache, citrus loaves, berry-studded cakes, and timely seasonal picks. Each recipe uses pantry basics and clear steps, so home bakers get bold flavor without fuss. Bake the best cakes for your holiday table today and serve with pride all season long.
Timeless Pound Cakes and Classics
Simple, buttery cakes never go out of style. They slice cleanly, travel well, and pair with just about anything on the table. These classic bakes bring steady comfort, plus a texture that stays moist for days. If you want reliable crowd-pleasers, start here.
Lemon Pound Cake
Bright and zesty, this loaf cuts through rich spreads and keeps its tender crumb. The lemon perfume alone makes people hover near the dessert table.
- Ingredients:
- 1½ cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 teaspoon vanilla extract
- Optional glaze: 1 cup powdered sugar, 2 to 3 tablespoons lemon juice
- Directions:
- Heat oven to 350°F. Grease and line a 9×5 inch loaf pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar for 3 to 4 minutes until pale and fluffy.
- Beat in eggs one at a time. Mix in vanilla, lemon zest, and lemon juice.
- Fold in dry ingredients just until combined.
- Spread batter into pan. Bake 55 to 60 minutes, until a toothpick comes out clean.
- Cool 10 minutes in pan, then turn out to a rack.
- For glaze, whisk powdered sugar with lemon juice. Drizzle over cooled loaf.
- Serving tips:
- Dust with powdered sugar for a clean finish.
- Slice thick for brunch, thin for a buffet plate.
- For extra citrus punch, brush the warm loaf with lemon syrup.
Sour Cream Pound Cake
Sour cream gives this classic a fine, tender crumb with a rich, buttery taste. It is simple, elegant, and perfect with fruit.
- Ingredients:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 2 teaspoons vanilla extract
- Directions:
- Heat oven to 325°F. Grease and flour a 10 to 12 cup bundt pan.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar for 4 minutes until light and fluffy.
- Add eggs one by one, mixing well. Stir in vanilla.
- Mix in sour cream.
- Fold in dry ingredients until just combined.
- Spoon into pan and smooth top. Bake about 75 to 80 minutes.
- Cool 15 minutes, then turn out to a rack to cool fully.
- Serving tip:
- Pile on fresh berries and a dollop of lightly sweetened whipped cream.
Chocolate Pound Cake
Rich, fudgy, and not too sweet. This cake brings a deep cocoa hit that pairs well with coffee or vanilla ice cream.
- Ingredients:
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- Directions:
- Heat oven to 350°F. Grease a tube pan and line the bottom.
- Melt butter with cocoa over low heat, then cool slightly.
- Beat the cocoa-butter mixture with sugar until fluffy.
- Add eggs one at a time. Mix in vanilla.
- Whisk flour, baking powder, and salt.
- Add dry ingredients and milk in 3 parts, ending with dry, mixing just to combine.
- Bake 65 to 70 minutes, until a toothpick has a few moist crumbs.
- Cool 15 minutes, then turn out and cool fully.
- Chocolate glaze:
- 1 cup powdered sugar, 3 tablespoons cocoa powder, 3 to 4 tablespoons warm milk, ½ teaspoon vanilla. Whisk until smooth and pour over the cooled cake.
Strawberry Shortcake
Light, layered, and peak summer in every bite. The biscuits soak up the strawberry juices and keep a tender core.
- Ingredients:
- Biscuits: 2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons sugar, ½ teaspoon salt, 6 tablespoons cold unsalted butter, ¾ cup milk or heavy cream
- Strawberries: 1½ pounds strawberries, sliced, ¼ cup sugar, 1 teaspoon lemon juice
- Whipped cream: 1 cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla
- Directions:
- Heat oven to 425°F. Line a baking sheet.
- Mix strawberries with sugar and lemon juice. Let stand to macerate.
- For biscuits, whisk dry ingredients. Cut in cold butter until pea sized. Stir in milk just until a shaggy dough forms.
- Pat to ¾ inch thick. Cut 8 rounds. Bake 12 to 15 minutes until golden.
- Whip cream with sugar and vanilla to soft peaks.
- Split warm biscuits. Layer with berries and cream.
- Make-ahead tips:
- Bake biscuits the day before, then rewarm at 300°F for 5 to 7 minutes.
- Macerate berries up to 4 hours ahead. Keep chilled.
- Whip cream just before serving for best texture.
Mini Strawberry Shortcake
These bite-size stacks are perfect for a grab-and-go dessert table. No mess, all flavor.
- Ingredients:
- Mini biscuits: 2 cups flour, 1 tablespoon baking powder, 2 tablespoons sugar, ½ teaspoon salt, 6 tablespoons cold butter, ¾ cup milk
- Strawberries: 1 pound berries, diced, 3 tablespoons sugar
- Cream: 1 cup heavy cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla
- Directions:
- Heat oven to 400°F. Grease a standard muffin tin.
- Mix biscuit dough as above. Press small scoops into muffin cups, about 2 tablespoons each.
- Bake 10 to 12 minutes until set and lightly golden.
- Macerate strawberries with sugar. Whip cream with sugar and vanilla.
- Pop biscuits out, cool slightly, then top with a spoon of berries and a swirl of cream.
- Party perk:
- Easy to plate and pass. They stay neat on crowded tables.
Butter Pecan Cake
Toasted pecans bring a nutty, caramel-like flavor that feels special without extra fuss. Cream cheese frosting ties it all together.
- Ingredients:
- 1½ cups pecans, chopped
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 4 large eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Frosting: 8 ounces cream cheese, ½ cup unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla, pinch of salt
- Directions:
- Heat oven to 350°F. Grease and line two 8-inch pans.
- Toast pecans on a sheet pan for 7 to 8 minutes. Cool.
- Cream butter with brown and granulated sugars until fluffy.
- Beat in eggs one at a time. Stir in vanilla.
- Whisk flour, baking powder, and salt.
- Add dry ingredients and milk in turns, ending with dry.
- Fold in toasted pecans.
- Divide batter into pans. Bake 22 to 25 minutes, until set.
- Cool layers fully. For frosting, beat cream cheese and butter, then mix in powdered sugar, vanilla, and salt. Frost and finish with extra pecans.
Christmas Cake, Old-Fashioned Spice Cake
Warm spices, tender crumb, and a fruit-and-nut bite make this a holiday must. It stores well and tastes better the next day.
- Ingredients:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon fine salt
- 1 cup unsalted butter, melted and cooled
- 3 large eggs
- 1 cup milk or buttermilk
- 1 teaspoon vanilla
- 1 cup raisins
- 1 cup chopped nuts, such as walnuts or pecans
- Directions:
- Heat oven to 325°F. Grease two loaf pans and line with parchment.
- Whisk flour, sugar, baking powder, baking soda, spices, and salt.
- Mix butter, eggs, milk, and vanilla in a separate bowl.
- Combine wet and dry just until blended. Fold in raisins and nuts.
- Divide into pans and smooth tops. Bake about 55 to 65 minutes.
- Cool 15 minutes in pans, then remove to a rack.
- Serving and gifting:
- Wrap tightly and rest overnight for deeper spice notes.
- Serve slices warm with a quick brandy sauce if you like a richer finish.
White Texas Sheet Cake
Soft, fluffy, and almond scented, this sheet cake feeds a crowd with minimal effort. The warm icing sets into a thin, sweet layer.
- Ingredients:
- Cake: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup unsalted butter, 1 cup water, ½ cup milk, 2 large eggs, 1 teaspoon almond extract, 1 teaspoon vanilla
- Frosting: ½ cup unsalted butter, ¼ cup milk, 4 cups powdered sugar, 1 teaspoon almond extract, pinch of salt, ½ to 1 cup chopped pecans
- Directions:
- Heat oven to 375°F. Grease a 13×18 inch rimmed sheet pan.
- Whisk flour, sugar, baking soda, and salt in a bowl.
- In a saucepan, bring butter and water to a boil. Pour over the dry mix and stir.
- Add milk, eggs, almond extract, and vanilla. Mix until smooth.
- Pour into pan and bake 18 to 20 minutes, until lightly golden.
- For frosting, bring butter and milk to a simmer. Off heat, whisk in powdered sugar, almond extract, and salt until glossy. Stir in pecans.
- Pour over warm cake and spread quickly. Let set before slicing.
- Why it works for parties:
- Thin layers, even slices, and a mellow almond flavor that pairs with fruit platters and coffee.
Decadent Chocolate Indulgences
Photo by Theodore Nguyen
When the dessert table needs a showstopper, go chocolate. These cakes hit every note, from feather-light angel food to gooey tray bakes. They pair beautifully with hot coffee, a scoop of vanilla ice cream, or a cloud of whipped cream. Pick one, or set out a small trio for a mix of textures and intensities.
Dark Chocolate Pecan Cake
Deep, glossy chocolate meets toasty pecans. The crumb is tender, the nuts bring crunch, and the finish is rich without being heavy.
- Ingredients:
- 7 ounces dark chocolate, chopped
- 8 tablespoons unsalted butter
- 3/4 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour
- 1 cup pecans, toasted and chopped
- 1/4 teaspoon fine salt
- To serve: lightly sweetened whipped cream
- Directions:
- Heat oven to 350°F. Grease and line a 9 inch springform pan.
- Melt chocolate and butter together over low heat. Cool 5 minutes.
- Beat eggs and sugar on high until thick and pale, about 3 minutes. The mixture should ribbon off the whisk.
- Fold in the melted chocolate mixture; sift in flour and salt. Fold gently until just combined, then fold in pecans.
- Bake 28 to 32 minutes, until the center is just set with a slight wobble.
- Cool 10 minutes, then remove the ring. Serve slices with whipped cream.
Chocolate Angel Food Cake
Light as air, yet full of cocoa flavor. A great pick when you want chocolate without the weight.
- Ingredients:
- 12 large egg whites, room temperature
- 1 1/2 cups superfine sugar, divided
- 1 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- Directions:
- Heat oven to 350°F. Sift flour and cocoa with 3/4 cup sugar.
- Whip egg whites, cream of tartar, and salt to soft peaks. Slowly stream in remaining 3/4 cup sugar. Beat to stiff, glossy peaks. Beat in vanilla.
- Fold in the dry mixture gently in three additions.
- Spoon into an ungreased 10 inch tube pan. Bake 38 to 42 minutes.
- Invert the pan to cool fully. Loosen edges and remove.
- Serve plain, or with berries and a dollop of yogurt for balance.
Mississippi Mud Cake
Brownie-like base, molten marshmallows, and a pour-over frosting. It is sticky, sweet, and loved by all ages.
- Ingredients:
- Cake: 1 cup unsalted butter, 4 ounces unsweetened chocolate, 2 cups granulated sugar, 4 large eggs, 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa, 1 teaspoon vanilla, 1/2 teaspoon fine salt
- Toppings: 3 cups mini marshmallows, 1 cup pecans, toasted and chopped
- Frosting: 1/2 cup unsalted butter, 1/4 cup unsweetened cocoa, 1/3 cup milk, 3 cups powdered sugar, 1 teaspoon vanilla, pinch of salt
- Directions:
- Heat oven to 350°F. Grease a 9×13 inch pan.
- Melt butter and chocolate. Whisk in sugar, then eggs, vanilla, salt. Stir in flour and cocoa.
- Bake 28 to 32 minutes until just set.
- Scatter marshmallows over the hot cake. Broil 30 to 60 seconds until puffed and lightly golden.
- For frosting, simmer butter with cocoa and milk. Off heat, whisk in powdered sugar, vanilla, and salt until smooth.
- Sprinkle pecans over marshmallows. Pour warm frosting over the top. Cool before slicing.
German Chocolate Cake
Soft chocolate layers with a rich coconut-pecan frosting. Classic for a reason.
- Ingredients:
- Cake: 4 ounces German’s sweet baking chocolate, 1/2 cup hot water, 2 cups cake flour, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs separated, 1 teaspoon vanilla, 1 cup buttermilk
- Frosting: 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, 1/2 cup unsalted butter, 1 teaspoon vanilla, 1 1/3 cups sweetened shredded coconut, 1 cup pecans, toasted and chopped
- Directions:
- Heat oven to 350°F. Grease and line three 8 inch pans.
- Melt chocolate in hot water; cool. Whisk flour, baking soda, and salt.
- Cream butter and sugar until fluffy. Beat in yolks and vanilla. Mix in chocolate.
- Add dry mix and buttermilk in turns, ending with dry. Beat whites to soft peaks; fold in.
- Divide batter. Bake 28 to 32 minutes. Cool layers.
- For frosting, simmer milk, sugar, yolks, and butter over medium, stirring until thick, 8 to 10 minutes. Off heat, stir in vanilla, coconut, and pecans. Cool to spreadable.
- Fill and top the cake with frosting. Keep sides semi-naked for the classic look.
Mocha-Hazelnut Glazed Angel Food Cake
Coffee and cocoa lift this feather-light cake, while toasted hazelnuts add depth.
- Ingredients:
- Cake: 12 large egg whites, 1 1/4 cups superfine sugar, divided, 1 cup cake flour, 2 tablespoons Dutch-process cocoa, 1 tablespoon instant espresso powder, 1 1/2 teaspoons cream of tartar, 1/4 teaspoon fine salt, 1 teaspoon vanilla
- Hazelnuts: 1/2 cup toasted hazelnuts, finely chopped
- Glaze: 1 cup powdered sugar, 2 to 3 tablespoons strong espresso, 1 teaspoon vanilla, pinch of salt
- Directions:
- Heat oven to 325°F. Sift flour, cocoa, espresso powder, and 3/4 cup sugar.
- Whip whites with cream of tartar and salt to soft peaks. Gradually add remaining 1/2 cup sugar to stiff, glossy peaks. Beat in vanilla.
- Fold in dry mix gently. Fold in half the hazelnuts.
- Spoon into an ungreased 10 inch tube pan. Bake 45 to 50 minutes.
- Invert to cool. Whisk glaze until pourable. Drizzle over the cake and finish with remaining hazelnuts.
Chocolate-Coconut Angel Cupcakes
Tropical and light, with a delicate cocoa note and lush ganache cap.
- Ingredients:
- Cupcakes: 8 large egg whites, 1 cup superfine sugar, 3/4 cup cake flour, 2 tablespoons unsweetened cocoa, 1/2 teaspoon cream of tartar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 cup sweetened shredded coconut
- Ganache: 1/2 cup heavy cream, 4 ounces dark chocolate, chopped
- Directions:
- Heat oven to 350°F. Line 18 muffin cups.
- Sift flour and cocoa. Whip whites with cream of tartar and salt, adding sugar gradually to stiff peaks. Beat in vanilla.
- Fold in dry mix, then coconut.
- Fill liners two-thirds full. Bake 14 to 16 minutes. Cool.
- Warm cream to a simmer, pour over chocolate, rest 2 minutes, then stir smooth. Spoon over cupcakes.
Sacher Torte Squares
A dense Austrian-style chocolate sponge with bright apricot in the middle and a sleek glaze.
- Ingredients:
- Cake: 6 ounces dark chocolate, 8 tablespoons unsalted butter, 3/4 cup granulated sugar, 4 large eggs separated, 1 teaspoon vanilla, 1 cup all-purpose flour, 1/4 teaspoon fine salt
- Filling: 1/2 cup smooth apricot jam
- Ganache: 6 ounces dark chocolate, 1/2 cup heavy cream
- Directions:
- Heat oven to 350°F. Line an 8 or 9 inch square pan with parchment.
- Melt chocolate and butter; cool slightly. Beat in half the sugar and egg yolks, then vanilla.
- Whip whites with remaining sugar to soft peaks. Fold into chocolate base. Fold in flour and salt.
- Bake 22 to 26 minutes, until set. Cool, then split horizontally.
- Warm jam and spread over the bottom layer. Replace the top.
- For ganache, heat cream to a simmer and pour over chocolate. Rest 2 minutes, then stir smooth. Pour over cake. Set, then cut into squares.
Chocolate-Peanut Butter Sheet Cake
Easy to bake, easy to slice, and the peanut butter frosting is a crowd magnet.
- Ingredients:
- Cake: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 cup unsalted butter, 1/4 cup unsweetened cocoa, 1 cup water, 1/2 cup buttermilk, 2 large eggs, 1 teaspoon vanilla
- Frosting: 3/4 cup creamy peanut butter, 3 cups powdered sugar, 6 tablespoons milk, 1 teaspoon vanilla, pinch of salt
- Directions:
- Heat oven to 350°F. Grease a 13×18 inch rimmed sheet pan.
- Whisk flour, sugar, baking soda, and salt.
- In a saucepan, bring butter, cocoa, and water to a boil. Pour over dry mix and stir smooth.
- Mix in buttermilk, eggs, and vanilla.
- Bake 18 to 22 minutes. Cool 15 minutes.
- Beat frosting until creamy, adjusting milk for spreadability. Spread over the cake while slightly warm for a smooth finish.
Chocolate Cream Cheese Cupcakes
Also called black-bottom cupcakes. They bake up with a creamy cheesecake swirl inside.
- Ingredients:
- Chocolate batter: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa, 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 cup water, 1/3 cup neutral oil, 1 tablespoon white vinegar, 1 teaspoon vanilla
- Cream cheese filling: 8 ounces cream cheese, softened, 1/3 cup granulated sugar, 1 large egg, 1/2 cup mini chocolate chips
- Directions:
- Heat oven to 350°F. Line 12 to 14 muffin cups.
- Whisk dry batter ingredients. Add water, oil, vinegar, and vanilla. Stir until smooth.
- Beat filling ingredients until creamy. Fold in chips.
- Fill liners halfway with chocolate batter. Spoon 1 tablespoon filling over each. Top with a small spoon of batter if you like a hidden center.
- Bake 18 to 22 minutes. Cool in the pan 10 minutes, then move to a rack.
Chocolate Peanut Butter Cupcakes
A nod to the candy aisle, with a soft chocolate crumb and a creamy PB center.
- Ingredients:
- Cupcakes: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 large eggs, 1/2 cup whole milk, 1/2 cup neutral oil, 1 teaspoon vanilla, 1/2 cup hot coffee
- Filling: 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, pinch of salt
- Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 1/4 cup unsweetened cocoa, 2 to 3 tablespoons milk, 1 teaspoon vanilla, pinch of salt
- Directions:
- Heat oven to 350°F. Line 12 to 14 muffin cups.
- Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until smooth, then stir in hot coffee.
- Stir filling ingredients until thick and scoopable.
- Fill liners halfway with batter. Add 1 teaspoon PB filling to each, then top with batter to two-thirds full.
- Bake 16 to 19 minutes. Cool fully.
- Beat frosting until fluffy. Pipe a swirl and finish with chopped peanuts or mini cups.
- Serving ideas:
- Pair rich cakes with cold milk or espresso to balance sweetness.
- Add a scoop of vanilla or coffee ice cream next to warm slices for a crowd-pleasing finish.
Fresh Fruit and Berry Delights
Photo by Kaboompics.com
Fresh fruit cakes bring color, bright flavor, and a lighter finish to any dessert table. They feel festive in summer, but most work year-round with frozen fruit or hardy picks like apples and pears. As a bonus, you get natural sweetness and a bit of vitamin C and fiber in every slice. Want technique inspiration as you bake through this section?
Blackberry-Orange Cake
Tangy citrus meets juicy berries. The orange lifts the blackberries and keeps the crumb fresh.
- Ingredients:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 tablespoon orange zest
- ⅓ cup fresh orange juice
- 1 cup whole milk, room temperature
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 2 cups fresh blackberries, lightly floured
- Orange buttercream: 1 cup unsalted butter, 3½ cups powdered sugar, 1 teaspoon orange zest, 2 to 3 tablespoons orange juice, pinch of salt
- Directions:
- Heat oven to 350°F. Grease and line two 8 inch round pans.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar for 3 minutes until pale. Beat in eggs one at a time. Mix in zest and juice.
- Add dry mix and milk in turns, ending with dry. Fold in blackberries.
- Divide batter into pans. Bake 22 to 26 minutes, until a toothpick comes out clean.
- Cool layers. For buttercream, beat butter, then add powdered sugar, zest, juice, and salt until fluffy. Fill and frost.
- Seasonal note: Blackberries peak mid to late summer. Frozen work well, do not thaw.
Lemon Chiffon Cake
Airy, citrusy, and elegant. This one cuts clean and keeps its lift even on hot days.
- Ingredients:
- 2 cups cake flour
- 1½ cups granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 7 large eggs, separated
- ½ cup neutral oil
- ⅔ cup fresh lemon juice
- 1 tablespoon lemon zest
- Directions:
- Heat oven to 325°F. Use an ungreased 10 inch tube pan.
- Whisk flour, 1 cup sugar, baking powder, and salt.
- Whisk yolks with oil, lemon juice, and zest. Stir into dry mix until smooth.
- Beat egg whites to soft peaks. Slowly add remaining ½ cup sugar to stiff, glossy peaks.
- Fold whites into batter in three parts.
- Bake 50 to 55 minutes. Invert pan to cool. Loosen and remove.
- Health perk: Lemon adds vitamin C and a lively aroma that reads fresh, not heavy.
Citrus Cornmeal Cake
A tender crumb with a light crunch from cornmeal, finished with a citrus syrup.
- Ingredients:
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup plain whole-milk yogurt
- 1 tablespoon mixed citrus zest (lemon and orange)
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- Syrup: ⅓ cup granulated sugar, ⅓ cup fresh citrus juice
- Directions:
- Heat oven to 350°F. Grease and line a 9 inch round pan.
- Whisk cornmeal, flour, sugar, baking powder, and salt.
- Whisk butter, eggs, yogurt, and zest. Stir into dry mix until just combined.
- Bake 32 to 36 minutes, until golden.
- Simmer syrup ingredients until sugar dissolves. Poke warm cake and brush with syrup.
- Serving tip: Pair with berries and a spoon of yogurt for a brunch-ready slice.
Rhubarb Berry Upside-Down Cake
A colorful, jammy top with tart rhubarb and sweet berries. Dramatic and simple.
- Ingredients:
- Topping: 2 cups rhubarb, 1 inch pieces; 1½ cups mixed berries; ½ cup granulated sugar; 3 tablespoons unsalted butter
- Cake: 1¼ cups all-purpose flour; ¾ cup granulated sugar; ½ cup unsalted butter, room temperature; 2 large eggs; ½ cup whole milk; 1½ teaspoons baking powder; ¼ teaspoon fine salt; 1 teaspoon vanilla
- Directions:
- Heat oven to 350°F. Melt topping butter in a 9 inch skillet or cake pan. Stir in sugar, rhubarb, and berries. Cook 3 to 4 minutes until glossy.
- Cream cake butter and sugar until fluffy. Beat in eggs and vanilla.
- Whisk flour, baking powder, and salt. Add dry mix and milk in turns.
- Spread batter over warm fruit. Bake 38 to 42 minutes.
- Rest 10 minutes, then invert. Cool before slicing.
- Seasonal note: Rhubarb shines in spring. Frozen rhubarb works, drain well before cooking.
Down East Blueberry Buckle
A rustic coffee cake with juicy blueberries and a cinnamon streusel.
- Ingredients:
- Batter: 2 cups all-purpose flour; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 1 large egg; ½ cup whole milk; 2 teaspoons baking powder; ½ teaspoon fine salt; 2 cups fresh or frozen blueberries
- Streusel: ½ cup granulated sugar; ⅓ cup all-purpose flour; 1 teaspoon cinnamon; ¼ cup cold unsalted butter, cubed
- Directions:
- Heat oven to 375°F. Grease a 9 inch square pan.
- Cream butter and sugar. Beat in egg.
- Whisk flour, baking powder, and salt. Add dry mix and milk, alternating. Fold in blueberries.
- Spread in pan. Mix streusel until crumbly and scatter on top.
- Bake 38 to 42 minutes, until the center is set.
- Make ahead: Stays moist for two days, which is ideal for party prep.
Key Lime Pie Cupcakes
All the zesty creaminess of key lime pie, in tidy cupcake form.
- Ingredients:
- Cupcakes: 1½ cups all-purpose flour; 1 cup granulated sugar; 1½ teaspoons baking powder; ½ teaspoon fine salt; ½ cup unsalted butter, softened; ¾ cup whole milk; 2 large eggs; 1 teaspoon vanilla
- Key lime curd: 4 large egg yolks; ½ cup granulated sugar; ½ cup key lime juice; 1 teaspoon zest; 4 tablespoons unsalted butter
- Frosting: 8 ounces cream cheese, softened; 4 tablespoons unsalted butter, softened; 2½ cups powdered sugar; 1 tablespoon key lime juice; pinch of salt
- Directions:
- Heat oven to 350°F. Line 12 muffin cups.
- Whisk flour, sugar, baking powder, and salt. Beat in butter, milk, eggs, and vanilla until smooth.
- Fill liners two-thirds full. Bake 18 to 22 minutes. Cool.
- For curd, whisk yolks and sugar. Stir in juice and zest. Cook over medium heat, stirring, until thick, 6 to 8 minutes. Off heat, whisk in butter. Chill.
- Core cupcakes and fill with curd. Beat frosting until creamy, then pipe on top.
- Tip: Garnish with a tiny lime wedge or zest for a quick visual cue.
Cranberry Pecan Upside-Down Cake
Sweet-tart cranberries meet toasty pecans in a glazed top that shines.
- Ingredients:
- Topping: 4 tablespoons unsalted butter; ¾ cup packed brown sugar; 3 cups fresh or frozen cranberries; 1 cup pecan halves
- Cake: 1¼ cups all-purpose flour; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup whole milk; 1½ teaspoons baking powder; ¼ teaspoon fine salt; 1 teaspoon vanilla
- Directions:
- Heat oven to 350°F. Melt topping butter in a 9 inch pan. Stir in brown sugar to make a caramel layer. Scatter cranberries and pecans over it.
- Cream cake butter and sugar until fluffy. Beat in eggs and vanilla.
- Whisk flour, baking powder, and salt. Add dry mix and milk in turns.
- Spread batter over fruit and nuts. Bake 42 to 48 minutes.
- Cool 10 minutes, then flip onto a plate.
- Holiday tip: This is a bright alternative to pie on the Thanksgiving table.
Easy Apple Cake
Tender crumb, chunks of apple, and warm cinnamon. A no-fuss bake.
- Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup neutral oil
- 3 large eggs
- 3 cups peeled apples, diced
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 teaspoon vanilla
- For serving: powdered sugar, for dusting
- Directions:
- Heat oven to 350°F. Grease a 10 inch tube pan.
- Whisk flour, sugar, baking powder, salt, and cinnamon.
- Stir in oil, eggs, and vanilla until combined. Fold in apples.
- Spoon into pan. Bake 55 to 65 minutes, until a toothpick comes out clean.
- Cool and dust with powdered sugar.
- Seasonal note: Apples are best in fall and winter. Choose firm baking types like Honeycrisp or Granny Smith.
Chunky Apple Cake
Hearty and loaded with apple pieces and nuts. The crumb stays moist for days.
- Ingredients:
- 2¼ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup neutral oil
- 3 large eggs
- 2 teaspoons vanilla
- 3 cups apples, chopped in big chunks
- 1 cup pecans, chopped
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon fine salt
- Optional drizzle: 20 soft caramels, 2 tablespoons heavy cream
- Directions:
- Heat oven to 350°F. Grease a 12 cup bundt pan.
- Whisk flour, sugar, baking soda, cinnamon, and salt.
- Stir in oil, eggs, and vanilla. Fold in apples and pecans.
- Bake 50 to 58 minutes. Cool 15 minutes, then turn out.
- For drizzle, melt caramels with cream until smooth. Spoon over cooled cake.
- Crowd tip: Serve with sharp cheddar slices for a classic sweet-salty pairing.
Dutch Apple Cake
A simple butter cake with a pretty apple fan on top.
- Ingredients:
- Batter: 1½ cups all-purpose flour; ¾ cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup whole milk; 1½ teaspoons baking powder; ¼ teaspoon fine salt; 1 teaspoon vanilla
- Topping: 2 large apples, thinly sliced; 2 tablespoons granulated sugar; 1 teaspoon cinnamon
- Directions:
- Heat oven to 350°F. Grease a 9 inch round pan.
- Beat butter and sugar until fluffy. Beat in eggs and vanilla.
- Whisk flour, baking powder, and salt. Add dry mix and milk in turns.
- Spread half the batter in the pan. Arrange half the apples. Add remaining batter, then the rest of the apples. Sprinkle sugar and cinnamon.
- Bake 45 to 50 minutes.
- Serving idea: Brush warm slices with a little warmed apricot jam for shine.
German Plum Cake
Classic late-summer bake with soft plums and a tender base.
- Ingredients:
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 1½ teaspoons baking powder
- ¼ teaspoon fine salt
- 1 pound ripe plums, halved and pitted
- 2 tablespoons granulated sugar, for sprinkling
- Directions:
- Heat oven to 375°F. Grease a 9 inch round or square pan.
- Cream butter and sugar. Beat in eggs.
- Whisk flour, baking powder, and salt. Add dry mix and milk.
- Spread batter in pan. Arrange plums cut side up. Sprinkle with sugar.
- Bake 28 to 34 minutes, until golden and juicy.
- Seasonal note: European or Italian plums hold shape best, August to September.
Apple and Pear Cake
Two fruits, one loaf. The apples stay firm, the pears melt a bit for contrast.
- Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1½ cups peeled apples, diced
- 1½ cups peeled pears, diced
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon vanilla
- Directions:
- Heat oven to 350°F. Grease and line a 9×5 inch loaf pan.
- Whisk flour, sugar, baking powder, salt, cinnamon, and ginger.
- Stir in butter, eggs, and vanilla. Fold in apples and pears.
- Bake 48 to 55 minutes, until a tester comes out clean. Cool in pan 10 minutes, then turn out.
- Storage: Keeps moist for 3 days, covered. Great for breakfast slices.
Quick fruit guide for your dessert table:
- Peak months: Blackberries (summer), blueberries (summer), rhubarb (spring), apples and pears (fall and winter), citrus (winter).
- Nutrition nudge: Citrus brings vitamin C; berries add antioxidants and fiber; apples and pears offer soluble fiber that helps you feel full.
Spiced and Seasonal Favorites
Photo by Benoit Roy
These cozy bakes bring warm spices, gentle sweetness, and plenty of moisture from veggies and fruit. They suit holidays, chilly nights, and potlucks where you want the kitchen to smell amazing. Each recipe is easy, uses pantry staples, and serves a crowd without fuss.
Carrot Bundt Cake
Moist, warmly spiced, and finished with a plush cream cheese frosting. Grate carrots finely for an even crumb.
- Ingredients:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon fine salt
- 1 cup neutral oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots, packed
- 1 cup chopped walnuts or pecans, optional
- Cream cheese frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Pinch of salt
- 1 to 2 tablespoons milk, as needed
- Directions:
- Heat oven to 350°F. Grease and flour a 12 cup bundt pan.
- Whisk flour, sugars, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another bowl, whisk oil, eggs, and vanilla. Stir wet into dry.
- Fold in carrots and nuts.
- Spoon into pan and smooth. Bake 48 to 52 minutes, until a tester comes out clean.
- Cool 15 minutes, then turn out and cool fully.
- Beat frosting ingredients until smooth. Thin with milk if needed. Spread over cooled cake.
Zucchini Cupcakes
Tender cupcakes with hidden veggie moisture and a warm spice finish. Cinnamon cream cheese tops make them party ready.
- Ingredients:
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla
- 1½ cups shredded zucchini, squeezed dry
- ½ cup mini chocolate chips, optional
- Cinnamon cream cheese topping:
- 6 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon ground cinnamon
- Pinch of salt
- Directions:
- Heat oven to 350°F. Line 12 muffin cups.
- Whisk flour, sugars, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Whisk oil, eggs, and vanilla. Stir into dry mix.
- Fold in zucchini and chocolate chips.
- Fill liners two-thirds. Bake 18 to 20 minutes. Cool.
- Beat topping until fluffy. Pipe or spread on cupcakes.
Pumpkin Torte
Layers of creamy pumpkin on a graham base. No bake or bake-ahead, your choice.
- Ingredients:
- Crust: 2 cups graham cracker crumbs, 6 tablespoons unsalted butter melted, 2 tablespoons granulated sugar, pinch of salt
- Pumpkin layer: 8 ounces cream cheese softened, 1 cup powdered sugar, 1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla
- Whipped topping: 1½ cups cold heavy cream, 3 tablespoons powdered sugar, ½ teaspoon vanilla
- Directions:
- Mix crust ingredients. Press into a 9×13 inch pan. Chill 15 minutes.
- Beat cream cheese and powdered sugar until smooth. Mix in pumpkin, spice, and vanilla.
- Whip cream with sugar and vanilla to medium peaks.
- Spread pumpkin layer over crust. Top with whipped cream.
- Chill at least 6 hours, overnight is best. Slice cold.
- Baked option: Bake crust at 350°F for 8 minutes, cool, then layer and chill.
Lemon Meringue Angel Cake
Cloudy angel food, bright lemon curd, and a glossy meringue cap.
- Ingredients:
- Angel cake: 1 box angel food cake mix, baked per package in a tube pan
- Lemon curd: 1 cup lemon curd store-bought or homemade
- Meringue: 4 large egg whites, ¾ cup granulated sugar, ¼ teaspoon cream of tartar, pinch of salt
- Directions:
- Bake angel cake and cool upside down. Remove from pan.
- Spread lemon curd over the top and a little down the sides.
- Whip whites with cream of tartar and salt to soft peaks. Slowly add sugar to stiff, glossy peaks.
- Swirl meringue over cake. Torch until lightly toasted. Serve the same day.
Peachy Gingerbread Cake Roll
Soft gingerbread sponge with peaches and cream. The roll slices neatly for buffets.
- Ingredients:
- Cake: ¾ cup all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine salt, 3 large eggs, ¾ cup granulated sugar, ¼ cup molasses, 2 tablespoons neutral oil
- Filling: 1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla, 1 cup finely diced peaches fresh or well-drained canned
- Directions:
- Heat oven to 350°F. Line a 10×15 inch jelly roll pan with parchment and grease.
- Whisk dry cake ingredients.
- Beat eggs and sugar 3 minutes until thick. Mix in molasses and oil. Fold in dry mix.
- Spread thinly in pan. Bake 12 to 15 minutes, until springy.
- Roll warm cake in parchment from the short side. Cool.
- Whip cream with sugar and vanilla. Fold in peaches.
- Unroll, spread filling, and reroll. Chill 1 hour before slicing.
Pecan Cake with Cookie Butter Frosting
A nutty layer cake with a creamy speculoos finish. It tastes like a cookie shop in cake form.
- Ingredients:
- Cake: 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt, 1 cup granulated sugar, ½ cup light brown sugar, ¾ cup unsalted butter softened, 3 large eggs, 1 cup buttermilk, 1 teaspoon vanilla, 1½ cups toasted pecans chopped
- Frosting: 8 ounces cream cheese softened, ½ cup unsalted butter softened, ¾ cup cookie butter, 3½ cups powdered sugar, 1 teaspoon vanilla, pinch of salt, 1 to 2 tablespoons milk
- Directions:
- Heat oven to 350°F. Grease and line two 8 inch pans.
- Whisk flour, baking powder, baking soda, and salt.
- Beat sugars with butter until fluffy. Add eggs one by one, then vanilla.
- Add dry mix and buttermilk in turns. Fold in pecans.
- Bake 23 to 27 minutes. Cool layers fully.
- Beat frosting ingredients until creamy. Adjust milk to spread. Fill and frost.
Apple-Pumpkin Upside-Down Cake
Caramelized apples under a tender pumpkin spice cake. Flip and watch the shine.
- Ingredients:
- Topping: 4 tablespoons unsalted butter, ½ cup packed brown sugar, 2 medium apples peeled and sliced
- Batter: 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¾ cup granulated sugar, ¼ cup neutral oil, 2 large eggs, 1 cup pumpkin puree, ⅓ cup milk, 1 teaspoon vanilla
- Directions:
- Heat oven to 350°F. Melt butter in a 9 inch skillet or pan. Stir in brown sugar to coat. Fan apples over it.
- Whisk dry batter ingredients.
- Whisk sugar, oil, eggs, pumpkin, milk, and vanilla. Stir into dry mix.
- Pour over apples. Bake 38 to 42 minutes.
- Cool 10 minutes. Invert onto a plate.
Apple Sweet Potato Pecan Dump Cake
A low-effort stunner with tender fruit and a crunchy top.
- Ingredients:
- 2 cups peeled sweet potatoes, ½ inch dice, lightly par-cooked
- 2 cups apples, peeled and sliced
- ½ cup chopped pecans
- 1 box yellow cake mix, 15.25 ounces
- 1 teaspoon cinnamon
- ½ cup brown sugar, optional for sweeter finish
- 12 tablespoons unsalted butter, melted
- Directions:
- Heat oven to 350°F. Grease a 9×13 inch pan.
- Scatter sweet potatoes and apples in the pan. Sprinkle pecans, cinnamon, and brown sugar.
- Evenly cover with dry cake mix. Drizzle melted butter over the top.
- Bake 40 to 50 minutes, until golden and bubbling at edges. Rest 10 minutes before scooping.
Cardamom Pumpkin Pudding Cake
Self-saucing, silky at the bottom, cake-like on top. Cardamom adds a floral note that feels special.
- Ingredients:
- Dry mix: 1 cup all-purpose flour, ¾ cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon fine salt, 1 teaspoon ground cardamom, ½ teaspoon cinnamon
- Wet mix: 1 cup pumpkin puree, ½ cup milk, ¼ cup unsalted butter melted, 1 large egg, 1 teaspoon vanilla
- Pudding layer: 1 box vanilla pudding mix 3.4 ounces, 1½ cups hot milk
- Directions:
- Heat oven to 350°F. Grease an 8×8 inch pan.
- Whisk dry mix. Whisk wet mix. Combine just to smooth.
- Spread batter in pan.
- Whisk pudding mix with hot milk until slightly thick. Pour gently over batter.
- Bake 38 to 42 minutes. The base will be saucy. Cool 10 minutes before serving.
Orange Chiffon Cake
Feathery crumb with bright citrus. It slices tall and clean.
- Ingredients:
- 2 cups cake flour
- 1½ cups granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 7 large eggs, separated
- ½ cup neutral oil
- ¾ cup fresh orange juice
- 1 tablespoon orange zest
- ½ teaspoon cream of tartar
- Directions:
- Heat oven to 325°F. Use an ungreased 10 inch tube pan.
- Whisk flour, 1 cup sugar, baking powder, and salt.
- Whisk yolks with oil, orange juice, and zest. Stir into dry mix.
- Beat whites with cream of tartar to soft peaks. Add remaining ½ cup sugar slowly to stiff peaks.
- Fold whites into batter in three parts.
- Bake 48 to 55 minutes. Invert to cool. Loosen and remove.
Gingerbread Cake
Classic spice and molasses with a tender crumb. A lemon sauce on the side is a nice touch.
- Ingredients:
- 2 cups all-purpose flour
- ¾ cup molasses
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup hot water
- 1 large egg
- 1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- Directions:
- Heat oven to 350°F. Grease an 8 inch square pan.
- Whisk flour, ginger, cinnamon, baking soda, baking powder, and salt.
- Whisk molasses, sugar, butter, hot water, and egg.
- Stir wet into dry until smooth.
- Bake 32 to 36 minutes. Cool 15 minutes.
- Optional lemon sauce: simmer ½ cup sugar, 1 tablespoon cornstarch, 1 cup water, 2 tablespoons lemon juice, 1 teaspoon zest, and a pinch of salt until glossy.
Orange Dream Mini Cupcakes
Tiny citrus bites with a velvety crumb and a creamy swirl.
- Ingredients:
- 1¼ cups cake flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup whole milk, room temperature
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 1 teaspoon orange zest
- Orange buttercream:
- ½ cup unsalted butter, softened
- 2¼ cups powdered sugar
- 1 tablespoon orange juice
- ½ teaspoon orange zest
- Pinch of salt
- 1 to 2 tablespoons milk, as needed
- Directions:
- Heat oven to 350°F. Line a 24 cup mini muffin tin.
- Whisk flour, sugar, baking powder, and salt. Beat in butter, eggs, milk, vanilla, orange extract, and zest until smooth.
- Fill cups almost to the top. Bake 10 to 12 minutes. Cool.
- Beat buttercream until fluffy. Pipe small swirls. Add a zest sprinkle for color.
From bright citrus loaves to rich chocolate layers, these 40+ cakes cover every craving and crowd. Mix and match a few for balance, then tweak to suit your table, swap nuts for seeds, use loaf pans for easy slicing, or bake ahead and freeze layers well wrapped. Most keep 2 to 3 days at room temp if covered, buttercreams chill nicely, and glazes refresh with a quick whisk (a small brush of simple syrup brings day-old slices back to life).
Got favorite dessert table cake ideas or storage tricks that always work? Drop a comment, pin your top picks for later, and subscribe for fresh baking ideas each week. Thank you for reading and happy baking.
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