1,009 cafe cake recipes

Chocolate amaretto bundt cake soaked with a buttery amaretto glaze. Tender chocolate crumb meets almond liqueur in a poke-cake style finish that keeps it moist for days.

Aunt E.C.'s pound cake is a true four-ingredient pound cake: butter, sugar, eggs, flour. No leavener, no liquid, no flavorings, just pure creaming-method magic baked in a tube pan to a tall, golden, tender cake.

So delicious, moist and flavourful. It was a HUGE hit at our family dinner last night! I actually doubled the batch and it was still perfect...

Great for breakfast or anytime with a hot cup of java.

Chocolate lovers beware! This moist and decadent chocolate cake recipe will have you hooked!

Apricot brandy pound cake with sour cream, four extracts, and a fragrant boozy crumb. A tall tube-pan cake with a tight golden crust and tender, custardy interior.

Libby's pumpkin pound cake is a dense, buttery loaf with canned pumpkin folded into a classic creamed-butter batter. No spice rack required, just clean pumpkin flavor in a tender crumb that holds up to a sugar glaze.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.

Orange bundt cake with fresh orange juice and zest in the batter, finished with a warm bourbon-butter-sugar glaze that soaks into the hot cake. Freezes beautifully.

Cocoa mocha bundt cake: a dark, deeply chocolatey bundt with a full cup of cocoa, brewed coffee, and buttermilk. Drizzle with caramel or chocolate sauce. From-scratch, no cake mix.

Carrot raisin cupcakes with cinnamon, nutmeg, and brown sugar in a tender oil-based batter. A single-bowl muffin-meets-cupcake recipe ready to frost with cream cheese icing.

Lemon poppy seed cake builds a tender tube cake with butter, cream cheese, lemon juice and zest, whipped egg whites, and poppy seeds, finished with a tart lemon glaze.

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

Famous peach pound cake folds fresh chopped peaches and sour cream into a buttery, vanilla-almond pound cake batter baked in a tube pan until golden and tender-crumbed.

Classic fluffy and light Angel Food Cake topped with juicy raspberries.

A German classic, rich and delicious and not too sweet!