923 layer cake recipes

Just 4 ingredients: devil's food cake mix, melted butter, peanut butter, and marshmallow creme layered into gooey, fudgy bars. Makes 3 dozen in 40 minutes with zero mixer required.

Maple-walnut pound cake baked in a tube pan with a cinnamon-walnut streusel layer through the middle and on top. Dense, buttery, and loaded with maple and brown sugar flavor.

A show-stopping 4-layer banana cake with stiff meringue folded into the batter, filled with vanilla custard, and frosted with a silky cooked flour-butter frosting laced with almond extract. This is banana cake at its most dramatic.

This delicious heirloom white cake can be used to make a delicious Boston Creme pie, iced with your favorite frosting as a layer cake, or baked in a 9x13 pan and served with lemon curd or another fruit filling!

A layered coffee cake built on a yellow cake mix and sour cream batter, swirled with a crunchy brown sugar streusel packed with chocolate chips, walnuts, and cinnamon. Easy enough for a weekday morning, fancy enough for brunch guests.

Judith Olney's chocolate buttermilk cake is a tender triple-layer cake built on tangy buttermilk, a generous hit of cocoa, a whisper of cinnamon, and a splash of coffee that sharpens the chocolate into something deep and grown-up.

Pet milk coffee cake baked in a bundt pan with layers of brown sugar, cinnamon, and nut crumb topping swirled through a rich evaporated milk batter.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Rich buttermilk chocolate layer cake with melted chocolate and chopped nuts folded right into the batter. A from-scratch classic that bakes up tender and moist every time.

Vegan chocolate rum cake made with silken tofu, maple syrup, espresso, and cocoa, layered with rum syrup and a tofu-chocolate frosting. No eggs, no dairy, all decadence.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Buttery shortbread base topped with raspberry jam and broiled almond meringue. Two-stage baking creates layers of tender cake, fruity jam, and golden meringue.

Lemon cake layered with cream cheese filling and cherry pie filling, frosted with vanilla pudding whipped topping and crowned with more cherries on top.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.