326 up cake recipes

Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

Cherry cream frosting made with maraschino cherries and juice for natural pink color and sweet cherry flavor. A 5-minute powdered sugar icing for cakes, cupcakes, or cookies.

Halloween fig spooks cupcakes built from cake mix studded with chopped figs, topped with a whole dried fig and draped in white buttercream icing for little ghost-shaped treats.

A vintage marble cake swirled with cinnamon, cloves, nutmeg, and molasses through a tender vanilla batter, topped with butter frosting. Can also be baked as cupcakes for a fun party treat.

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Dutch apple cupcakes topped with cinnamon streusel and drizzled with powdered sugar glaze. Granny Smith chunks and golden raisins fold into a tender oil-based batter for fall-baking nostalgia.

Silky strawberry Swiss meringue buttercream made with real strawberry puree, whipped egg whites, and butter. Light, not too sweet, and naturally pink without a drop of food coloring. Pipes beautifully on cake or cupcakes.

Kahlua chocolate nut squares pack coffee liqueur into a brown sugar bar studded with semi-sweet chocolate and walnuts, then crowned with browned butter Kahlua icing for a grown-up bake sale showstopper.

his is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 T of a good instant coffee in an equivalent amount of water, and use that.

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Mini chocolate chip cheesecakes: fudgy chocolate cupcake batter topped with a creamy cream cheese dollop and studded with mini chips. Pop-in-your-mouth sized, bake-sale ready, impossible to eat just one.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

Mini blackbottom cupcakes with a fudgy chocolate cake base topped with a sweet cream cheese and chocolate chip filling, cooked in the microwave using paper egg cartons as molds. A vintage retro treat that's quick and fun.