4,744 cafe cake recipes

Grilled pound cake topped with a warm balsamic-strawberry glaze made from brown sugar, maple syrup, and fresh berries. Served with vanilla ice cream for an easy summer dessert.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

Gold cake is a rich, egg yolk-based layer cake with lemon zest, frosted and sprinkled with shredded coconut. Six egg yolks give this two-layer cake its golden color and tender, velvety crumb.

Vintage 1930s special cocoa cake: a tender chocolate layer cake made with bloomed cocoa, brown sugar, and cake flour. Old-fashioned recipe that beats most modern boxed mixes.

Cookies and cream angel food cake made with just two ingredients: angel food cake mix and crushed Oreo cookies folded into the batter. Light, airy, and speckled with chocolate cookie crumbs.

Old-fashioned vinegar chocolate cake with sour milk, melted chocolate, and a vinegar-baking soda fizz for lift. A heritage two-layer recipe with a tender, velvety crumb.

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

Sweet potato mini bundt cakes with currants and fresh orange peel, rolled in cinnamon sugar while warm. Low-fat and made without butter or oil.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

A two-layer cake with one vanilla and one spiced layer (cinnamon, nutmeg, allspice) topped with fluffy brown sugar seafoam icing. This vintage-style cake is a showstopper for holidays and special occasions.

Golden, slightly browned and puffed homemade lady fingers. Make your favorite desserts with them, you will not be disappointed.

Fresh grapefruit cake made chiffon-style with separated eggs, grapefruit juice, grated peel, and cream of tartar. Light, airy, and citrus-bright.

Red, white, and blueberry no-bake shortcake layered with strawberry and blueberry pie filling and fluffy whipped topping. A 15-minute patriotic dessert built on store-bought pound cake.

Easy citrus cranberry cake spoons alternating light yellow and deep red batters into a loaf pan, using cranberry juice, orange zest, and cranberry-orange relish for marbled holiday color. A festive boxed-mix shortcut perfect for tea or gifting.

Cherry pineapple dump cake: the legendary five-ingredient potluck dessert. Dump canned fruit and yellow cake mix in a pan, dot with butter, scatter nuts, and bake. No mixing bowl required.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.