15 Vintage Baking Recipes That Still Impress

This Depression-era cake, known as wacky cake, is both dairy-free and egg-free. Combine 1 ½ cups of flour, 1 cup of sugar, 3 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Make three wells in the dry ingredients, adding 5 tablespoons of vegetable oil, 1 tablespoon of vinegar, and 1 teaspoon of vanilla to each well. Pour 1 cup of water over everything, and stir to combine. Bake at 350°F for 35 minutes. This cake has a rich chocolate flavor without needing any dairy or eggs.

Chocolate Mayonnaise Cake

Mayonnaise was a popular substitute for eggs and oil during WWII. Mix 2 cups of flour, ¾ cup of cocoa, 1 ½ teaspoons of baking powder, and 1 teaspoon of baking soda. Add 1 cup of sugar, 1 cup of mayonnaise, and 1 teaspoon of vanilla extract, then slowly blend in 1 cup of water. Bake in a greased pan at 350°F for 30 minutes. The mayonnaise gives the cake a moist, rich texture that’s hard to resist.

Pineapple Upside-Down Cake

This colorful dessert was a staple of mid-century American homes. Melt ¼ cup of butter in a pan, and sprinkle ½ cup of brown sugar over it. Arrange pineapple rings and maraschino cherries on top. In a bowl, mix 1 ½ cups of flour, 1 teaspoon of baking powder, ½ cup of sugar, ¼ cup of butter, and 2 eggs. Pour the batter over the fruit, bake at 350°F for 30 minutes, and flip when cool. The caramelized pineapple gives a delightful flavor.

Red Velvet Cake

This recipe became popular in the 1920s for its vibrant color and velvety texture. Sift together 2 ½ cups of flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Cream ½ cup of butter, 1 ½ cups of sugar, and 2 eggs, then add 1 ounce of red food coloring, 1 teaspoon of vanilla, and 1 cup of buttermilk. Mix in 1 teaspoon of vinegar and bake for 25 minutes at 350°F. It’s traditionally paired with a cream cheese frosting.

Lemon Chiffon Cake

This 1920s cake is airy and light. Combine 2 ¼ cups of flour, 1 ½ cups of sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. Beat 7 egg yolks with ¾ cup of water, ½ cup of oil, 2 tablespoons of lemon zest, and ¼ cup of lemon juice. In a separate bowl, whip 7 egg whites with ½ teaspoon of cream of tartar until stiff. Gently fold the yolk mixture into the egg whites and bake at 325°F for 60 minutes. It’s a delicate, tangy cake with a cloud-like texture.

Oatmeal Raisin Cookies

These cookies have been around since the late 1800s, making them a timeless classic. Mix 1 ½ cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Cream 1 cup of butter, 1 cup of sugar, 1 cup of brown sugar, and 2 eggs. Stir in 3 cups of oats and 1 cup of raisins. Drop by spoonfuls onto a cookie sheet and bake at 350°F for 12 minutes. The oats provide a chewy texture, while the raisins add a burst of sweetness.

Classic Pound Cake

Dating back to the 18th century, this cake was originally made with 1 pound each of flour, butter, sugar, and eggs. Modern versions use 2 cups of flour, 1 cup of sugar, 1 cup of butter, and 4 eggs. Add 1 teaspoon of vanilla and ½ teaspoon of salt. Bake in a greased loaf pan at 325°F for 1 hour. This dense, buttery cake is perfect on its own or topped with fruit.

Boston Cream Pie

Despite its name, this dessert is a cake, not a pie, and has been around since the 19th century. Bake two layers of sponge cake by beating 4 eggs with 1 cup of sugar, then folding in 1 cup of flour and 1 teaspoon of baking powder. For the filling, whisk 2 cups of milk, ¼ cup of sugar, and 3 egg yolks until thick. Layer the custard between the cakes and pour chocolate ganache over the top. It’s a perfect combination of soft cake, creamy filling, and rich chocolate.

Pudding Mix Cookies

Originating in the 1960s, these cookies use pudding mix for an extra moist texture. Mix 2 ¼ cups of flour, 1 teaspoon of baking soda, and 1 package of instant vanilla pudding. Cream 1 cup of butter with ¾ cup of sugar and ¾ cup of brown sugar, and add 2 eggs and 1 teaspoon of vanilla extract. Fold in 2 cups of chocolate chips and bake at 350°F for 10 minutes. The pudding mix gives these cookies a unique, chewy texture that stays soft for days.

Hummingbird Cake

This Southern cake, which became popular in the 1970s, is known for its fruity, spiced flavor. Combine 3 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Stir in 1 ½ cups of vegetable oil, 2 eggs, 1 cup of mashed bananas, 1 can of crushed pineapple, and 1 cup of chopped pecans. Bake at 350°F for 30 minutes and frost with cream cheese icing. The tropical fruits give it a moist, dense texture that’s perfectly balanced with the tangy frosting.

Shoofly Pie

A beloved recipe from Pennsylvania Dutch communities, this pie dates back to the late 1800s. Mix 1 cup of molasses, ¾ cup of hot water, 1 teaspoon of baking soda, and 1 beaten egg. For the crumb topping, combine 1 ½ cups of flour, ½ cup of brown sugar, and ¼ cup of butter, and sprinkle over the molasses filling. Bake at 375°F for 40 minutes. The rich molasses flavor and crumbly topping make this pie a unique and flavorful dessert.

Banana Bread

Banana bread became especially popular during the Great Depression as a way to use overripe bananas. Cream ½ cup of butter and 1 cup of sugar, then add 2 eggs and 1 teaspoon of vanilla. Stir in 3 mashed bananas, 2 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Fold in ½ cup of chopped nuts, if desired, and bake at 350°F for 1 hour. This bread is moist, fragrant, and delicious, especially when served warm.

Chocolate Eclairs

This French pastry, which became popular in the U.S. in the early 20th century, features a crisp shell and creamy filling. To make the choux pastry, bring 1 cup of water, ½ cup of butter, and a pinch of salt to a boil, then stir in 1 cup of flour. Beat in 4 eggs one at a time and pipe the dough into logs on a baking sheet. Bake at 400°F for 25 minutes. Fill with vanilla pastry cream and dip in chocolate glaze. The combination of crisp pastry, creamy filling, and chocolate topping makes it irresistible.

Butter Tarts

A Canadian classic from the early 1900s, butter tarts are known for their sweet, gooey filling. Mix 1 cup of brown sugar, ½ cup of butter, 1 egg, and 1 teaspoon of vanilla. Fill pastry shells with the mixture and bake at 400°F for 12 minutes. Some variations include raisins or pecans in the filling. The rich, buttery filling is perfectly balanced by the crisp, flaky pastry shell.

Black Forest Cake

This decadent German cake became popular in the U.S. in the early 1960s. Bake two layers of chocolate cake and fill with a mixture of 2 cups of whipped cream and 1 cup of cherries. Top with more whipped cream, cherries, and chocolate shavings. The combination of chocolate, whipped cream, and cherries creates a rich, indulgent dessert that’s visually impressive and incredibly delicious.

This article originally appeared on RetailShout.

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