Ultimate Cake Recipes

This crowd-pleaser is easier than it looks. (You only make one batter.) Garnish the strawberry-frosted cake with double-dipped berries to hint at the festive stripes hiding inside.

Angela Garbacz, owner of Goldenrod Pastries in Lincoln, Nebraska, features recipes that adapt to gluten- and dairy-free needs in her new cookbook, Perfectly Golden. This simple, sweet cake reminds her of her time in Poland.

A humble snack dresses up for company. With its nutty flavor and tiny flecks of toasted milk solids, browned butter elevates a simple cream cheese frosting to saintly levels.

Sheer three-layered audacity put this creation from a Saint Paul bakery in our hall of fame: buttermilk-cocoa cake, candylike chocolate frosting and creamy caramel sauce. 

Nutmeg is the secret ingredient that makes this playful Bundt taste just like a cake doughnut. (Be sure to use freshly grated nutmeg—you'll really notice the difference in flavor.)

To "bring the smell of the field" into this dessert, chef James Bloomfield of Alliance restaurant in Traverse City, Michigan, infuses whipping cream with fresh elderflowers. Get the same effect with a splash of St-Germain.

This German-style, not-too-sweet, yeast-raised cake begs for a cup of coffee. For an extra tang, you can serve it with a dollop of lightly sweetened sour cream.

Buttermilk and sour cream lend moistness and tang to our old-fashioned chocolate cake. All that's missing are the birthday candles.

Hello, color! Sunny peaches and ruby raspberries dance across  a tender buttermilk cornmeal cake. It's divine with whipped cream-if you're into that kind of thing.

This three-layer wonder stays extra moist thanks to butter and buttermilk. The blue-ribbon recipe is from Teresa Reese of Osceola, Nebraska.

This quick twist on the classic German chocolate-cherry cake uses boxed cake mix and cherry preserves. Don't skip the kirsch or brandy; it adds that signature Black Forest flavor.

Patty's grandmother sifted together the flour and baking powder three times before adding them to the batter. We had good results just whisking them together. This recipe comes from Patty Pinner's cookbook Sweets.

Combine white cake mix and Oreos for a super-easy dessert. The recipe, from a Spearville, Kansas, reader, was among the winners in a Midwest Living® chocolate recipe contest.

Book club meeting. Mother's Day brunch. A well-deserved raise. Cream cheese frosting is always the answer, especially when it's on a 6-inch cake that's perfectly sized for life's everyday celebrations.

A Mexican standard and guaranteed backyard crowd-pleaser, our brown-sugar sheet cake is soaked in milky syrup, chilled, then topped with whipped cream and berries.

Billowy Meringue Frosting tops a moist and buttery lime-flecked cake whose subtle coconut flavor comes from canned cream of coconut.

Dessert or coffee cake? It's up to you. A hint of orange rounds out the flavors.

This utterly unforgettable autumn cake layers moist chocolate-pumpkin cake, luscious milk chocolate ganache and fluffy pumpkin-spice whipped cream. The recipe comes from Minnesota blogger Amanda Rettke iambaker.net.

A subtle swirl of fresh raspberries infuses this homemade angel food cake with light fruit flavor. Like all angel food cakes, it has no fat or cholesterol.

No one will believe you baked this beautiful, moist cake in your slow cooker! The homemade cream cheese frosting is lusciously delicious, but you can substitute canned frosting in a pinch.

This recipe has been perfected through the years. We think you'll agree that it is the moistest, richest, "chocolatiest" cake ever. Of the many ways to frost it, we vote for our classic Chocolate-Sour Cream Frosting - though you can certainly use your family's favorite.

This nutty layer cake is a favorite dessert with Midwest Living® readers. Whipped cream tops a moist filling of pumpkin, brown sugar, pecans, butter and more whipping cream.

Cocoa and rum flavor the soft butter frosting that crowns this airy three-layer cake from Elizabeth Varga of Barberton, Ohio. The recipe came from her Hungarian grandmother.

With its subtle mix of warm spices, vanilla, maple and citrus (and tangy white icing), this is no ordinary zucchini cake. The recipe comes from The Vegetable Butcher cookbook, by Cara Mangini.

This tall layer cake, with a medley of flavors from nuts, fruit and spices, comes from the kitchens of Silver Dollar City theme park near Branson, Missouri. Add a sprinkling of pecans on top for even more crunch.

We gussied up chocolate cake mix with sour cream and red food coloring, then crowned this cake with a white chocolate-cream cheese frosting and toasted coconut.

Crystallized ginger and powdered dry ginger add welcome zing to an American classic. Fanning the pineapple like flower petals is striking, but also functional--no bare spots between rings.

Ruth Smiley of Parke County, Indiana, gave us her recipe for Maple Syrup Cake, which she makes in a fluted tube pan. We mixed up an easy maple syrup icing to drizzle over the top.

This moist white cake combines toasted pecans and refreshing orange peel with cranberries. Orange peel flavors the thick cream cheese frosting, too.

Begging for a crown of birthday candles, this layer cake has two kitchen tricks working in its favor. Mayonnaise yields a moist crumb; sour cream keeps sugary buttercream in tangy check. (Note: This recipe makes enough frosting to fill and frost the entire cake [top and sides]. To leave the sides unfrosted as we did in our photograph, just make a half batch.

This moist beauty begs for a mug of afternoon tea. Fennel seeds add the faintest hint of licorice flavor, just enough to make the cake stand out from the other Bundts in the room. We like the sweeter flavor of Meyer lemons in this cake. Look for them sold in bags at large supermarkets. If you substitute regular lemons, reduce the zest to 2 tablespoons.

This wonderfully moist and generously spiced six-layer cake is a showy spin on humble applesauce cake.

Deborah Biggs of Omaha completes this amazingly moist dessert with Maple Whipped Cream.

This recipe for an old-fashioned pound cake with a sugar-browned crust comes from a Benton Harbor, Michigan, reader, whose family eats the cake warm from the oven.

The recipe for this four-layer cake-with a puddinglike filling, unmistakable poppy seed flavor and soft whipped cream frosting-comes from Wisconsin's White Gull Inn.

Zingerman's Bakehouse in Ann Arbor, Michigan, took a basic chocolate cake and infused a little coffee and bittersweet chocolate to give it a sophisticated flavor.

The memory of a childhood orchard trip inspired Melinsa Murphey of Olathe, Kansas, to create this recipe. The cakes are moist and sweet and quite generously proportioned, so you may want to serve a half-cake to each person (or bake them in muffin cups instead).

Karen Cope of Minneapolis won a blue ribbon at the Minnesota State Fair for this stunning chocolate-and-marshmallow cake, based on whoopie pie cookies.

Lemon Butter Frosting tops a summer-perfect cake flavored with thawed lemonade concentrate.

Chocolate and sweet potato batters are swirled together to make this moist, tender spice cake from Patricia Polley of Columbus, Ohio. Wrap and store the cooled cake overnight for easier slicing. (It's a great alternative to coffee cake for brunches.)

Mix just six ingredients, including lemon-lime carbonated beverage, to make this lovely, citrusy cake from an Alta Vista, Kansas, reader.

This nutty comfort cake from Sharon Buckner of Rhineland, Missouri, gets a sugary top and caramelized gooey bottom as it cooks. Don't be surprised by the thick batter; it will bake into a moist, dense cake.

The many colors of Kool-Aid, a Nebraska invention, give an array of choices for this angel food cake that starts with a mix. Pink lemonade Kool-Aid adds pastel prettiness and a delicate flavor to Tinted Angel Cake. The tropical punch version gives the cake flavor that's as intense as its color.

This moist three-layer cake stars at any elegant get-together. The recipe is from an Eaton Rapids, Michigan, bed & breakfast.

Pound cakes traditionally are made with a pound each of sugar, butter, flour and eggs. This recipe, from Chicago cookbook authors Barry Bluestein and Kevin Morrissey, uses closer to a half-pound of each main ingredient. "We've also added a bit of milk, so the cake is lighter and moister," the authors say.

A Canton, Ohio, reader contributed this recipe for a favorite brown sugar cake that is often served at family gatherings.

Cocoa powder, coffee and sour cream combine to make this moist, dark three-layer cake. The Unforgettable White Chocolate Frosting (at end of recipe) is irresistible, but if you prefer, you can use a regular butter frosting.