4,743 cafe cake recipes

Two-layer lemon cake with a homemade lemon curd filling made from fresh lemon juice, zest, butter, and eggs. A classic from-scratch layer cake with a bright, tangy coating.

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.

A self-saucing cocoa espresso pudding cake that creates its own hot fudge layer as it bakes. Boiling water poured over the batter before baking does all the work. Serve warm for 6 to 8.

Maple-frosted golden cake layers a tender butter-yellow sponge under a fluffy boiled maple frosting made with pure maple syrup and beaten egg whites. Old-fashioned bakery style.

Peachy chocolate cake made without eggs, butter, or milk, layered with fresh sliced peaches. A naturally dairy-free chocolate cake with a tender crumb and bright fruit contrast.

Three-layer carrot cake baked low and slow with grated carrots, chopped nuts, and cinnamon, topped with a thick cream cheese icing. A Southern-style classic that never goes out of style.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Blueberry crumb cake with fresh berries folded into tender batter under a buttery cinnamon-sugar streusel. Bakery-style breakfast cake that pairs as well with coffee as with vanilla ice cream.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.

Classic cake doughnuts spiced with cinnamon and nutmeg, rolled, cut, and fried golden in hot oil. Old-fashioned cake donuts ready in 30 minutes, served plain, sugared, or frosted.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Mystery cake is a self-saucing chocolate pudding cake: pour batter into a pan, sprinkle cocoa sugar on top, then douse with cold coffee. As it bakes, the topping sinks into pudding under a tender cake layer.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Italian country spice cake (torta speziata): cocoa, cinnamon, nutmeg, and cloves with raisins plumped in warm water and a hit of brewed espresso in the batter.