17 Retro ’60s Desserts You’ll Want to Bake Again

The 1960s were a time of iconic fashion, music, and yes – delicious desserts! From colorful Jell-O molds to rich, creamy pies, these retro recipes bring back all the nostalgia of the good old days. Whether you’re looking to recreate a childhood favorite or try something new, these classic ’60s desserts will make you feel like you’ve stepped back in time. With easy-to-follow instructions and simple ingredients, you’ll be baking these timeless treats in no time.

Baked Alaska

For this classic Baked Alaska recipe, start with a base of sponge cake, topped with ice cream. Freeze it until firm. Then, whip up some meringue using egg whites and sugar. Spread the meringue all over the ice cream and cake, making sure it covers everything. Bake quickly in a hot oven (500°F) until the meringue turns golden brown. The warm, toasted meringue will contrast perfectly with the cold ice cream inside. Serve immediately for a dramatic dessert your family will love.

Pineapple Upside-Down Cake

Start by melting butter and brown sugar in a pan for this Pineapple Upside-Down Cake. Arrange pineapple rings and maraschino cherries on the bottom of the pan, and then pour in a simple yellow cake batter over the top. Bake at 350°F for about 40 minutes, until the cake is golden and a toothpick comes out clean. Once it cools slightly, invert the cake onto a plate, letting the caramelized pineapple and cherries shine on top. This retro dessert is as beautiful as it is delicious.

Black Forest Cake

To make Black Forest Cake, bake two layers of rich chocolate sponge cake. Once cooled, soak the cakes with a little cherry syrup or Kirsch (cherry brandy). Layer whipped cream and pitted cherries between the cakes, then cover the entire cake with more whipped cream. Decorate with chocolate shavings and whole cherries for a stunning finish. This decadent German dessert became hugely popular in the 1960s and is perfect for chocolate and cherry lovers alike.

Banana Pudding

Banana Pudding is an easy and comforting dessert. Start by layering vanilla wafers in the bottom of a dish. Slice fresh bananas and place them on top of the wafers. Then, pour prepared vanilla pudding over the bananas and wafers, repeating the layers until the dish is full. Top with whipped cream or meringue, and chill in the fridge for at least two hours. The soft bananas and creamy pudding pair perfectly with the crunchy wafers, making it a beloved retro treat.

Jell-O Mold

For a classic Jell-O Mold, dissolve flavored Jell-O in boiling water, then stir in cold water. Let it chill until slightly thickened, and then fold in fruits like canned pineapple or mandarin oranges, along with mini marshmallows or whipped cream. Pour the mixture into a mold and refrigerate until firm, about 4 hours. When ready, unmold the Jell-O onto a plate for a colorful, wiggly dessert. This easy-to-make dessert was a party favorite in the ’60s and brings a fun, nostalgic vibe to any gathering.

Red Velvet Cake

To make Red Velvet Cake, mix together flour, cocoa powder, and buttermilk, then add red food coloring to give the cake its vibrant hue. Bake in two round cake pans at 350°F for 30 minutes. Once cooled, layer the cakes with a rich cream cheese frosting. Frost the outside and top with more cream cheese frosting, and add some red cake crumbs for decoration. This cake’s striking color and subtle cocoa flavor made it an iconic dessert in the 1960s.

Chocolate Mayonnaise Cake

For a moist and rich Chocolate Mayonnaise Cake, mix flour, sugar, cocoa powder, and mayonnaise in a bowl. The mayo replaces the eggs and oil, giving the cake a tender texture. Add water and vanilla, then pour the batter into a greased cake pan. Bake at 350°F for about 35 minutes, or until a toothpick comes out clean. Frost with chocolate buttercream for a decadent finish. This clever use of mayonnaise was a hit in the ’60s and remains a favorite among home bakers.

Spice Cake

To make a classic Spice Cake, mix together flour, baking soda, cinnamon, nutmeg, and cloves. In a separate bowl, cream butter and sugar, then add eggs and vanilla extract. Alternate adding dry ingredients and buttermilk to the wet mixture until combined. Bake in a greased cake pan at 350°F for 30-35 minutes. Once cooled, top with a smooth cream cheese frosting. This warm, spiced dessert was a favorite during the fall and winter months, offering a comforting blend of flavors.

Rum Balls

For easy-to-make Rum Balls, combine crushed vanilla wafers, cocoa powder, powdered sugar, and finely chopped nuts. Stir in rum and a small amount of corn syrup until the mixture holds together. Roll into small balls and coat in powdered sugar or shredded coconut. Refrigerate for at least an hour to let the flavors blend. These no-bake treats were a hit at holiday parties in the ’60s and are known for their rich, slightly boozy flavor and chewy texture.

Cherry Jubilee

For a flaming Cherry Jubilee, start by heating canned cherries in syrup with sugar and a splash of Kirsch (cherry brandy). Simmer the mixture until the sugar dissolves, then pour over vanilla ice cream. For the showstopping finish, carefully ignite the dish by lighting the alcohol in the cherries. This flambéed dessert became a popular choice for dinner parties in the ’60s, combining the tartness of cherries with the creamy sweetness of ice cream.

Lemon Squares

For tangy Lemon Squares, begin by making a buttery shortbread crust from flour, powdered sugar, and butter. Press the mixture into a baking dish and bake at 350°F until golden. For the filling, whisk together eggs, sugar, lemon juice, and a little flour. Pour the lemon mixture over the hot crust and bake again until set. Dust with powdered sugar before cutting into squares. These citrusy bars were a popular potluck dessert in the ’60s, loved for their bright flavor and ease of preparation.

Fruit Cocktail Cake

For an easy Fruit Cocktail Cake, mix together flour, sugar, eggs, and a can of fruit cocktail, undrained. Pour the batter into a greased cake pan and bake at 350°F for about 35 minutes. While the cake is still warm, drizzle with a sweet topping made from melted butter, sugar, and shredded coconut. This moist, fruity dessert was a go-to recipe in the ’60s, often made for family dinners or church potlucks thanks to its simplicity and sweet flavor.

Tiramisu

To make an easy Tiramisu, dip ladyfingers in strong coffee or espresso and layer them in a dish. Whip together mascarpone cheese, sugar, and egg yolks until smooth, then fold in whipped cream. Spread the mascarpone mixture over the ladyfingers, and repeat the layers. Dust the top with cocoa powder and refrigerate for at least 4 hours before serving. This classic Italian dessert became a popular choice in the 1960s for its creamy, coffee-infused flavor and no-bake preparation.

Chocolate Fondue

For a crowd-pleasing Chocolate Fondue, melt semi-sweet chocolate with heavy cream and a splash of vanilla extract over low heat. Transfer the warm chocolate mixture to a fondue pot and serve with dippable items like strawberries, marshmallows, and cubes of pound cake. This dessert became a fun and interactive option in the ’60s, often served at parties where guests could dip their favorite treats into the rich, velvety chocolate.

Coconut Cream Pie

To make a Coconut Cream Pie, start by preparing a flaky pie crust. In a saucepan, heat coconut milk, sugar, and cornstarch until thickened, then stir in shredded coconut. Pour the coconut filling into the baked crust and chill for several hours. Top with whipped cream and toasted coconut flakes before serving. This tropical pie was a favorite in the ’60s, offering a creamy and refreshing taste that captured the essence of the decade’s love for coconut.

Key Lime Pie

To make a classic Key Lime Pie, combine key lime juice, sweetened condensed milk, and egg yolks in a bowl. Pour the mixture into a graham cracker crust and bake at 350°F for 15 minutes, or until set. Once cooled, top with whipped cream and lime zest. This tart and tangy pie was a hit in the 1960s, loved for its refreshing citrus flavor and easy-to-make filling that required just a few ingredients.

This article originally appeared on RetailShout.

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