19 Classic Cake Recipes That Never Go Out of Style

When it comes to dessert, nothing compares to the comfort and tradition of classic cakes. These recipes have stood the test of time, offering flavors and textures that bring a sense of nostalgia to any occasion. Whether you’re a seasoned baker or just starting, these easy-to-follow recipes will help you recreate your favorite cakes at home.

Chocolate Fudge Cake

To make this indulgent chocolate fudge cake, start by preheating your oven to 350°F and greasing two 9-inch round cake pans. In a bowl, whisk together 1 ¾ cups of flour, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and 1 ½ teaspoons of baking soda. In another bowl, combine 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract. Slowly add the wet ingredients to the dry mix, then stir in 1 cup of boiling water. Pour the batter into the pans and bake for 30-35 minutes. Let the cakes cool before frosting with rich chocolate fudge icing.

Classic Vanilla Sponge Cake

For a soft and airy vanilla sponge cake, preheat your oven to 350°F and grease an 8-inch round cake pan. Sift together 1 cup of flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, beat 4 large eggs and ¾ cup of sugar until light and fluffy. Fold the dry ingredients into the egg mixture, then stir in 1 teaspoon of vanilla extract. Pour the batter into the prepared pan and bake for 25-30 minutes until golden. Let it cool and enjoy with a dusting of powdered sugar or a layer of whipped cream.

Lemon Drizzle Cake

To create this zesty lemon drizzle cake, preheat your oven to 350°F and grease a loaf pan. In a bowl, cream together 1 cup of butter and 1 cup of sugar until pale and fluffy. Add 4 eggs, one at a time, beating well after each addition. Sift in 1 ½ cups of flour and 1 teaspoon of baking powder, then fold the mixture gently. Stir in the zest of 2 lemons and 2 tablespoons of lemon juice. Pour the batter into the pan and bake for 40-45 minutes. While the cake is still warm, drizzle it with a mixture of ¼ cup of sugar and the juice of 2 lemons for a tangy glaze.

Red Velvet Cake

For this rich and vibrant red velvet cake, preheat your oven to 350°F and grease two 9-inch round cake pans. In a large bowl, sift together 2 ½ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cocoa powder, and a pinch of salt. In another bowl, whisk 1 ½ cups of sugar, 1 cup of buttermilk, ½ cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Add 1 tablespoon of red food coloring and stir to combine. Gradually add the dry ingredients to the wet, mixing until smooth. Divide the batter between the pans and bake for 25-30 minutes. Frost with cream cheese icing once cool.

Carrot Cake

To make a moist carrot cake, preheat your oven to 350°F and grease a 9×13-inch pan. In a bowl, mix 2 cups of sugar, 1 ½ cups of vegetable oil, and 4 large eggs until smooth. Sift together 2 cups of flour, 2 teaspoons of baking powder, 2 teaspoons of cinnamon, and ½ teaspoon of nutmeg, then fold into the wet mixture. Stir in 3 cups of grated carrots and 1 cup of chopped walnuts. Pour the batter into the pan and bake for 40-45 minutes. Let the cake cool before spreading with a thick layer of cream cheese frosting.

Black Forest Cake

For this decadent Black Forest cake, preheat your oven to 350°F and grease two 9-inch round cake pans. In a bowl, whisk together 1 ¾ cups of flour, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and 1 ½ teaspoons of baking soda. In a separate bowl, beat 2 large eggs, 1 cup of sugar, 1 cup of buttermilk, and ½ cup of vegetable oil. Gradually add the dry ingredients to the wet ingredients, then stir in 1 cup of boiling water. Divide the batter between the pans and bake for 30-35 minutes. Once cool, layer the cakes with whipped cream and dark cherries, finishing with a topping of chocolate shavings and more cherries.

Coconut Cake

For a light and fluffy coconut cake, preheat your oven to 350°F and grease a 9×13-inch pan. In a large bowl, cream together 1 cup of butter and 2 cups of sugar until pale and fluffy. Add 4 eggs, one at a time, beating well after each addition. Sift together 3 cups of flour, 1 teaspoon of baking powder, and a pinch of salt, then fold into the wet mixture. Stir in 1 cup of coconut milk and 1 teaspoon of vanilla extract. Pour the batter into the pan and bake for 45-50 minutes. Once baked, frost with cream cheese frosting and sprinkle generously with shredded coconut.

Marble Cake

For a classic marble cake, preheat your oven to 350°F and grease a bundt pan. In a large bowl, cream together 1 cup of butter and 1 ½ cups of sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition. Sift 2 ½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt, then gradually fold it into the wet ingredients. Divide the batter in half and add ¼ cup of cocoa powder to one portion. Alternately spoon the vanilla and chocolate batters into the pan to create a marbled effect, then bake for 50-60 minutes. Serve with a light dusting of powdered sugar.

Pineapple Upside-Down Cake

To make this tropical pineapple upside-down cake, preheat your oven to 350°F and grease a 9-inch round cake pan. Melt ½ cup of butter and pour it into the bottom of the pan, then sprinkle ¾ cup of brown sugar evenly over the butter. Arrange slices of pineapple in a single layer on top and place a maraschino cherry in the center of each ring. In a bowl, mix 1 ½ cups of flour, 1 cup of sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. Stir in ½ cup of milk, 2 eggs, and 1 teaspoon of vanilla extract. Pour the batter over the pineapple and bake for 40-45 minutes. Let the cake cool slightly before flipping it onto a plate.

Victoria Sponge Cake

To make this elegant Victoria sponge cake, preheat your oven to 350°F and grease two 8-inch round cake pans. In a bowl, beat together 1 cup of butter and 1 cup of sugar until light and fluffy. Add 4 large eggs, one at a time, mixing well after each addition. Sift in 2 cups of flour and 1 teaspoon of baking powder, then fold the mixture gently. Divide the batter between the two pans and bake for 20-25 minutes until golden. Once the cakes have cooled, sandwich them together with a layer of strawberry jam and whipped cream, then dust the top with powdered sugar.

Devil’s Food Cake

For a sinfully rich Devil’s food cake, preheat your oven to 350°F and grease two 9-inch round cake pans. In a bowl, sift together 2 cups of flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. In a separate bowl, cream 1 cup of butter and 1 ½ cups of sugar, then add 3 eggs, one at a time. Stir in 1 cup of buttermilk and 2 teaspoons of vanilla extract, followed by the dry ingredients. Pour the batter into the pans and bake for 30-35 minutes. Cool completely before frosting with a rich chocolate ganache.

Banana Cake

To make a moist banana cake, preheat your oven to 350°F and grease a 9×13-inch pan. In a bowl, mash 4 ripe bananas and mix them with 1 cup of sugar, ½ cup of butter, and 2 large eggs. Sift together 2 cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder, then fold it into the banana mixture. Stir in ½ cup of buttermilk and 1 teaspoon of vanilla extract. Pour the batter into the pan and bake for 45-50 minutes. Once cool, frost with a cream cheese or buttercream frosting for extra indulgence.

Orange Chiffon Cake

For a light and fluffy orange chiffon cake, preheat your oven to 325°F and grease a tube pan. In a bowl, whisk together 2 ¼ cups of cake flour, 1 ½ cups of sugar, 1 tablespoon of baking powder, and a pinch of salt. In another bowl, combine 5 egg yolks, ½ cup of vegetable oil, ¾ cup of orange juice, and 1 tablespoon of orange zest. Beat the wet mixture into the dry ingredients until smooth. In a separate bowl, beat 7 egg whites until stiff peaks form, then gently fold them into the batter. Pour the batter into the pan and bake for 55-60 minutes. Cool upside down before serving.

Pound Cake

For a rich and buttery pound cake, preheat your oven to 350°F and grease a loaf pan. In a large bowl, cream together 2 cups of sugar and 1 cup of butter until light and fluffy. Add 4 large eggs, one at a time, mixing well after each addition. Sift in 3 cups of flour and a pinch of salt, then fold into the wet mixture along with 1 teaspoon of vanilla extract. Pour the batter into the pan and bake for 60-70 minutes. Once baked, allow the cake to cool before serving with a dusting of powdered sugar or fresh berries.

Angel Food Cake

To make a light and airy angel food cake, preheat your oven to 350°F and ensure you have an ungreased tube pan ready. In a large bowl, sift together 1 cup of cake flour and 1 ½ cups of powdered sugar. In another bowl, beat 12 egg whites with 1 ½ teaspoons of cream of tartar and 1 teaspoon of vanilla extract until stiff peaks form. Gradually fold the dry ingredients into the egg whites, being careful not to deflate the mixture. Pour the batter into the tube pan and bake for 35-40 minutes. Once baked, invert the pan to cool upside down before serving with whipped cream and fresh berries.

Yellow Butter Cake

For a rich yellow butter cake, preheat your oven to 350°F and grease two 9-inch round cake pans. In a bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy. Add 4 large eggs, one at a time, mixing well after each addition. Sift together 3 cups of flour, 1 tablespoon of baking powder, and a pinch of salt, then fold into the wet mixture. Stir in 1 cup of whole milk and 2 teaspoons of vanilla extract. Pour the batter evenly between the pans and bake for 25-30 minutes. Let the cakes cool completely before frosting with chocolate or vanilla buttercream.

Strawberry Shortcake

For a classic strawberry shortcake, preheat your oven to 425°F and grease a baking sheet. In a bowl, combine 2 cups of flour, 1 tablespoon of baking powder, 2 tablespoons of sugar, and ½ teaspoon of salt. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Stir in ¾ cup of heavy cream to form a dough. Roll out the dough and cut into rounds, then bake for 12-15 minutes until golden. Split the shortcakes and fill them with whipped cream and fresh strawberries for a light and sweet treat.

German Chocolate Cake

For a traditional German chocolate cake, preheat your oven to 350°F and grease two 9-inch round cake pans. In a bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt. In another bowl, cream 1 cup of sugar and ½ cup of butter until smooth, then add 4 large eggs and 1 teaspoon of vanilla extract. Melt 4 ounces of German chocolate and stir it into the batter along with 1 cup of buttermilk. Gradually add the dry ingredients and mix until combined. Pour the batter into the pans and bake for 30-35 minutes. Once cooled, frost with coconut-pecan frosting.

Spice Cake

To make a flavorful spice cake, preheat your oven to 350°F and grease a 9×13-inch pan. In a bowl, sift together 2 cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves. In another bowl, cream 1 cup of butter and 1 cup of sugar until light and fluffy, then beat in 2 large eggs. Gradually add the dry ingredients, alternating with 1 cup of buttermilk, mixing until smooth. Pour the batter into the pan and bake for 40-45 minutes. Once cooled, top with a cream cheese frosting for added richness.

This article originally appeared on RetailShout.

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