4,743 cafe cake recipes

Fluffy white layer cake made with egg whites only, butter creamed light with sugar, and a tender milk-based crumb. The classic wedding and birthday cake base.

Thyme-fig fruitcake is a rustic, barely-sweet cornmeal cake studded with apple-juice-plumped figs, fragrant thyme and toasted pine nuts. An Italian-style tea cake that leans savory more than sugary.

Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.

Perfect dessert for a Fall Evening

Oatmeal banana cupcakes sweetened with honey and mashed banana. Quick-cooking oats add hearty texture to a soft, tender crumb. Simple one-bowl method, ready in under an hour.

Maple sponge cake with just 4 ingredients: maple syrup, eggs, flour, and optional vanilla. A light, airy tube cake with no butter, no sugar, sweetened entirely by real maple syrup.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

Simple Danish apple cake with diced apples, pecans, and cinnamon baked in one bowl, one pan. Barely sweet, warmly spiced, and calling for a dollop of whipped cream on top.

This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.

Challenge Winner, AJ Horst (Test Your Tastebuds, October 2011)

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

Impossible chocolate cheesecake forms its own crust as it bakes thanks to Bisquick mixed right into the batter. Coffee liqueur, almond extract, and a sour cream chocolate topping make it bakery-worthy.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Peanut butter mousse filling made with cream cheese, whipped cream, and 2 cups of peanut butter. No-bake, ready in 20 minutes, and rich enough to fill a full layer cake for 12.

Moist chocolate cake with hot coffee, cocoa, and vegetable oil for an extra-tender crumb. Topped with the old-fashioned cooked-flour buttercream that tastes like whipped cream.

Traditional holiday fruitcake loaded with raisins, currants, citron, and pecans, enriched with sherry, honey, and orange marmalade. Baked low and slow, best after aging.