10,000 cake recipes

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Cream cheese chocolate cake with unsweetened baking chocolate and a built-in frosting. The same chocolate-cream cheese base makes both the batter and the rich confectioners sugar frosting.

Spiced pumpkin layer cake built on yellow cake mix with pumpkin, walnuts, orange zest, and pumpkin pie spice, finished with cinnamon cream cheese frosting. A semi-homemade fall dessert with bakery-level results.

Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.

Reduced-fat carrot cake swaps most of the oil for prune purée, then layers three moist spiced cakes with light cream cheese frosting. Toasted walnuts, grated carrots, and crushed pineapple build full carrot cake flavor with less fat.

Five-flavor pound cake glaze is a quick stovetop sugar syrup laced with coconut, butter, rum, lemon, and vanilla extracts. Poured warm over pound cake for an aromatic, moist finish.

Old-fashioned chocolate layer cake with cocoa, instant coffee, and buttermilk frosted with sweetened whipped cream. A tender, not-too-sweet chocolate cake with a light, airy frosting.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.

Glazed orange butter cake made with cake flour and cornstarch for ultra-tender crumb, scented with fresh orange juice and zest, then drizzled with a tangy orange glaze. The bright citrus cake worth pulling out the stand mixer.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

Lemon meringue angel food cake with homemade lemon curd filling and glossy Italian meringue frosting. A three-component showpiece cake for serious bakers who want a stunning result.

Better-Than-Sex cake: poke cake made from German chocolate cake mix soaked with sweetened condensed milk and caramel, topped with whipped cream and crushed candy bars.

Two-layer devil's food cake baked on a brown sugar pecan praline base, filled and topped with sweetened whipped cream and chocolate curls. Serves 12 and steals the show.

Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.