Let’s take a sweet trip down memory lane! There’s something magical about classic cakes that have stood the test of time—those beloved recipes passed through generations that never fail to comfort and delight. From rich chocolate layers to tender vanilla sponges, these timeless treats hold a special place in our hearts and kitchens. Ready to rediscover these enduring favorites? Let’s dive into 18 classic old-fashioned cake recipes that remain absolutely irresistible.
Vintage Spice Cake with Cream Cheese Frosting
Evenings like this, when the light fades early and the air carries that first true chill, my thoughts drift to recipes that feel like warm embraces. This particular spice cake, with its layers of comforting aromas and rich history, has become my November tradition—a quiet celebration of slowing down and savoring simple pleasures.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1 tsp ground ginger
– 1/2 tsp ground cloves
– 1/2 tsp ground nutmeg
– 2 large eggs
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 8 oz cream cheese
– 1/2 cup unsalted butter
– 4 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, and 1/2 tsp nutmeg in a large bowl until thoroughly combined.
3. In a separate bowl, beat 2 large eggs until pale and frothy, about 2 minutes.
4. Add 1 cup buttermilk, 1/2 cup vegetable oil, and 1 tsp vanilla extract to the beaten eggs, whisking until fully incorporated.
5. Pour the wet ingredients into the dry ingredients, mixing gently until just combined—be careful not to overmix for a tender crumb.
6. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
7. Bake at 350°F for 25-30 minutes, until a toothpick inserted in the center comes out clean and the cakes pull away from the pan edges.
8. Cool the cakes in their pans on a wire rack for 15 minutes before turning them out to cool completely.
9. For the frosting, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter together until smooth and creamy.
10. Gradually add 4 cups powdered sugar, beating on low speed initially to prevent a sugar cloud, then increasing to medium until fluffy.
11. Mix in 1 tsp vanilla extract until just combined.
12. Frost the cooled cake layers, spreading a generous amount between them and over the top and sides.
Decadent yet comforting, this cake offers a moist, tender crumb that melts with each spiced bite, while the tangy cream cheese frosting provides a lovely contrast. For a cozy twist, serve slightly warmed slices with a drizzle of caramel or alongside spiced chai—the layers of flavor seem to deepen as the evening settles in.
Old Fashioned Hummingbird Cake
Kindly remembering how my grandmother would hum while baking, this old-fashioned hummingbird cake carries the warmth of Southern kitchens and the sweetness of shared memories. The rich aroma of cinnamon and ripe bananas fills the air as this classic dessert comes together, each slice telling a story of tradition and comfort. There’s something deeply satisfying about creating this cake, where simple ingredients transform into something truly special.
Ingredients
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 0.5 tsp salt
– 3 large eggs
– 1.5 cups vegetable oil
– 1.5 tsp vanilla extract
– 2 cups mashed ripe bananas
– 1 cup crushed pineapple, undrained
– 1 cup chopped pecans
– 8 oz cream cheese, softened
– 0.5 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease three 9-inch round cake pans.
2. In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and 0.5 tsp salt until well combined.
3. Add 3 large eggs, 1.5 cups vegetable oil, and 1.5 tsp vanilla extract to the dry ingredients.
4. Beat the mixture on medium speed for 2 minutes until smooth and fully incorporated.
5. Fold in 2 cups mashed ripe bananas, 1 cup crushed pineapple with its juice, and 1 cup chopped pecans using a spatula.
6. Divide the batter evenly among the three prepared pans, spreading it smoothly with a spatula.
7. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in their pans on a wire rack for 15 minutes before turning them out to cool completely.
9. For the frosting, beat 8 oz softened cream cheese and 0.5 cup softened unsalted butter in a bowl until creamy.
10. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating on low speed until smooth and spreadable.
11. Place one cooled cake layer on a serving plate and spread a generous layer of frosting over the top.
12. Repeat with the second and third layers, then frost the top and sides of the entire cake.
Perfectly moist and fragrant, this cake boasts a tender crumb from the bananas and pineapple, with pecans adding a delightful crunch. The cream cheese frosting balances the sweetness, making it ideal for serving with a cup of coffee or as a celebratory centerpiece dusted with extra cinnamon.
Classic Lane Cake with Coconut Filling
Mellow afternoons like this one always draw me back to recipes that feel like heirlooms, and this classic Southern cake with its tender crumb and coconut filling is one I return to whenever I need something that feels like a quiet celebration.
Ingredients
– 3 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup unsalted butter
– 1 cup whole milk
– 8 large eggs
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1 1/2 cups sweetened shredded coconut
– 1 cup chopped pecans
– 1/2 cup raisins
– 1/4 cup bourbon
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 350°F and grease three 9-inch round cake pans.
2. Whisk together 3 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
3. Cream 1 cup unsalted butter and 2 cups granulated sugar in a large bowl on medium speed for 4 minutes until pale and fluffy.
4. Beat in 4 eggs one at a time, mixing for 30 seconds after each addition.
5. Stir in 1 tsp vanilla extract.
6. Alternate adding the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
7. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
8. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
9. Cool the cakes in the pans on a wire rack for 15 minutes, then turn them out onto the rack to cool completely.
10. For the filling, combine 1 1/2 cups sweetened shredded coconut, 1 cup chopped pecans, 1/2 cup raisins, and 2 tbsp unsalted butter in a saucepan.
11. Separate the remaining 4 eggs, placing the yolks in a small bowl and reserving the whites for another use.
12. Whisk the egg yolks with 1/4 cup bourbon until smooth.
13. Cook the coconut mixture over medium heat for 5 minutes, stirring constantly, until the butter melts and the ingredients are warm.
14. Remove from heat and stir in the egg yolk mixture until fully incorporated.
15. Return the saucepan to low heat and cook for 3-4 minutes, stirring continuously, until the filling thickens slightly.
16. Cool the filling to room temperature, about 30 minutes.
17. Place one cake layer on a serving plate and spread half of the filling evenly over the top.
18. Repeat with the second layer and remaining filling, then top with the third cake layer.
19. Dust the top with powdered sugar if desired. Zestful and rich, the cake’s tender layers give way to a filling that’s both chewy and subtly boozy, with coconut and pecans adding texture against the plump raisins. Serve it slightly chilled to let the bourbon notes mellow, or toast a slice for breakfast with strong coffee for a decadent start to the day.
Old Fashioned Red Velvet Cake
Baking this cake feels like unfolding a family recipe card, the kind with softened edges and handwritten notes in the margins. There’s something quietly comforting about the ritual of measuring flour and watching crimson batter swirl together, a slow dance of ingredients that promises rich, tender layers. It’s a dessert that asks for patience, rewarding you with a slice of nostalgia that feels both timeless and deeply personal.
Ingredients
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tsp baking soda
– 1 tsp salt
– 1 tbsp cocoa powder
– 1 ½ cups vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 2 tbsp red food coloring
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 8 oz cream cheese
– ½ cup unsalted butter
– 4 cups powdered sugar
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
2. Whisk together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder in a large bowl until fully combined.
3. In a separate bowl, whisk 1 ½ cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth and uniformly red.
4. Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—overmixing can lead to a dense cake.
5. Divide the batter evenly between the prepared pans, tapping them lightly on the counter to remove any air bubbles.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
7. Cool the cakes in their pans on a wire rack for 15 minutes, then invert them onto the rack to cool completely—this prevents steaming and keeps the layers intact.
8. For the frosting, beat 8 oz softened cream cheese and ½ cup unsalted butter with an electric mixer on medium speed until creamy and lump-free, about 2 minutes.
9. Gradually add 4 cups powdered sugar, mixing on low speed initially to avoid a cloud of sugar, then increase to medium-high until the frosting is smooth and spreadable.
10. Place one cooled cake layer on a serving plate, spread a generous layer of frosting over the top, then stack the second layer and frost the top and sides evenly. Nothing compares to that first forkful breaking through the snowy cream cheese frosting into the moist, crimson crumb beneath. Its subtle cocoa warmth and tangy buttermilk notes make it perfect for quiet celebrations, or simply served with a dusting of extra powdered sugar and a pot of strong coffee.
Traditional German Chocolate Cake
Nestled in my kitchen this quiet afternoon, I find myself drawn to the rich, nostalgic comfort of baking something deeply traditional. There’s something almost meditative about measuring each ingredient for this classic cake, watching simple elements transform into something extraordinary. German chocolate cake carries with it a warmth that feels like a handwritten recipe passed through generations.
Ingredients
– 2 cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– ½ cup unsalted butter
– 1 teaspoon vanilla extract
– 1 ⅓ cups sweetened flaked coconut
– 1 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in a large mixing bowl until fully combined.
3. Add 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients, then beat with an electric mixer on medium speed for exactly 2 minutes until the batter is smooth and well-emulsified.
4. Carefully pour in 1 cup boiling water while mixing on low speed, scraping down the sides of the bowl to incorporate completely—the batter will be thin but this creates the cake’s signature moist texture.
5. Divide the batter evenly between the prepared pans and bake at 350°F for 30-35 minutes until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
6. Cool the cakes in their pans on a wire rack for 15 minutes, then run a knife around the edges and invert them onto the rack to cool completely before frosting.
7. Combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, and ½ cup unsalted butter in a medium saucepan over medium heat, stirring constantly with a wooden spoon until the butter melts completely.
8. Continue cooking the frosting mixture, stirring continuously, for 12-14 minutes until it thickens noticeably and coats the back of your spoon—it should leave a clear path when you run your finger through it.
9. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract, 1 ⅓ cups sweetened flaked coconut, and 1 cup chopped pecans, then let the frosting cool to room temperature while stirring occasionally to prevent a skin from forming.
10. Place one cooled cake layer on a serving plate and spread with half of the coconut-pecan frosting, then top with the second layer and cover the top with the remaining frosting, leaving the sides exposed in traditional style.
Just as the last swirl of frosting settles, I admire how the cake’s tender crumb gives way to that distinctive coconut-pecan topping, each bite offering both silken chocolate and satisfying crunch. Serving it slightly chilled heightens the contrast between cool, creamy frosting and the rich cake beneath, making it perfect for quiet celebrations or sharing with someone who appreciates dessert history.
Old Fashioned Pineapple Upside-Down Cake
Cradling the warm pan in my hands, I remember how this simple dessert has woven itself through generations of family gatherings, its caramelized pineapple top glistening like stained glass against the afternoon light. There’s something deeply comforting about the way its buttery scent fills the kitchen, a quiet promise of sweetness to come. Each slice feels like a return to simpler times, where desserts were humble yet profoundly satisfying.
Ingredients
– 1/2 cup unsalted butter
– 1 cup light brown sugar
– 1 (20 oz) can pineapple slices
– 10 maraschino cherries
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup whole milk
– 2 large eggs
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F.
2. Melt 1/2 cup unsalted butter in a 10-inch cast-iron skillet over medium heat.
3. Sprinkle 1 cup light brown sugar evenly over the melted butter, stirring until the sugar dissolves into a smooth caramel, about 3 minutes.
4. Remove the skillet from heat and arrange 7 pineapple slices in a single layer over the caramel, placing a maraschino cherry in the center of each ring.
5. Fill any gaps between pineapple rings with the remaining 3 cherries.
6. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until no streaks remain.
7. In a separate bowl, lightly beat 2 large eggs, then blend in 1/2 cup whole milk and 1 tsp vanilla extract.
8. Gently fold the wet ingredients into the dry mixture using a spatula, mixing just until combined to avoid a tough crumb.
9. Pour the batter evenly over the pineapple arrangement, spreading it gently to the edges with a offset spatula.
10. Bake at 350°F for 40–45 minutes, until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
11. Cool the cake in the skillet on a wire rack for 10 minutes to let the caramel set slightly.
12. Run a thin knife around the edges to loosen any stuck areas, then invert the cake onto a serving plate while still warm.
13. Let the inverted cake rest for 2 minutes before carefully lifting the skillet away.
Vividly golden and fragrant, this cake offers a tender, buttery crumb that yields to the sticky-sweet pineapple crown. Serve it slightly warm with a dollop of vanilla bean ice cream, watching as the cold cream melts into the caramel grooves, or enjoy a slice alongside strong black coffee to balance its richness. Leftovers, if any, taste even better the next day when the flavors have deepened into a nostalgic embrace.
Homemade Devil’s Food Cake
There’s something quietly comforting about measuring flour on a quiet afternoon, the soft dusting on the countertop a promise of something rich and dark to come. This devil’s food cake feels like a secret shared between you and the bowl, a deep chocolate embrace that fills the kitchen with warmth. Let’s begin this gentle process together, one careful step at a time.
Ingredients
– 2 cups all-purpose flour
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line them with parchment paper circles for easy removal.
2. Whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt in a large mixing bowl until fully combined.
3. Add 2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients, then mix on medium speed for exactly 2 minutes until the batter becomes smooth and glossy.
4. Carefully pour 1 cup of boiling water into the batter while mixing on low speed, which will thin the batter significantly but create that signature moist texture.
5. Divide the batter evenly between the two prepared pans, using a kitchen scale if available to ensure both layers bake at the same rate.
6. Bake at 350°F for 30-35 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
7. Cool the cakes in their pans on a wire rack for 15 minutes before running a knife around the edges to loosen them.
8. Invert the cakes onto the wire rack, peel off the parchment paper, and allow them to cool completely for at least 1 hour before frosting.
9. Level the cooled cake layers with a serrated knife if they have domed during baking, creating flat surfaces for even stacking.
10. Frost between the layers, then cover the top and sides with your favorite chocolate frosting, using an offset spatula for smooth application. Let this deep, dark beauty settle into its final form, the crumb so tender it nearly melts against your tongue while the chocolate flavor lingers like a sweet memory. Layer slices with fresh raspberries and a dusting of powdered sugar for a simple elegance, or serve slightly warm with a pour of cold cream for that classic comfort.
Old Fashioned Banana Nut Cake
Fondly remembering the way my grandmother’s kitchen smelled on rainy afternoons, I find myself drawn to recipes that carry that same warmth and comfort. This banana nut cake, with its humble ingredients and straightforward preparation, feels like a quiet conversation with the past. There’s something deeply satisfying about transforming overripe bananas into a tender, nut-studded treat that fills the house with the sweet scent of cinnamon and toasted walnuts.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 medium ripe bananas
– 1/2 cup buttermilk
– 1 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a medium bowl until fully combined.
3. Cream 1/2 cup softened unsalted butter with 1 cup granulated sugar in a separate large bowl using an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, waiting until each egg is fully incorporated before adding the next.
5. Mix in 1 teaspoon vanilla extract until just combined with the butter mixture.
6. Mash 3 medium ripe bananas with a fork in a small bowl until only small lumps remain.
7. Tip: For maximum moisture and flavor, use bananas with completely brown speckled skins.
8. Alternate adding the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture, mixing on low speed after each addition.
9. Gently fold in 1 cup chopped walnuts using a spatula until evenly distributed throughout the batter.
10. Tip: Toasting the walnuts at 350°F for 8 minutes before chopping will deepen their nutty flavor.
11. Pour the batter into the prepared pan and smooth the top with a spatula to create an even surface.
12. Bake at 350°F for 45-50 minutes until a toothpick inserted into the center comes out completely clean.
13. Tip: Avoid opening the oven door during the first 35 minutes of baking to prevent the cake from collapsing.
14. Cool the cake in the pan on a wire rack for 15 minutes before carefully turning it out to cool completely.
Often the most comforting desserts are those that require little fuss yet yield such generous rewards. This cake emerges with a beautifully tender crumb that melts on the tongue, while the toasted walnuts provide satisfying crunch against the soft banana sweetness. Consider serving warm slices with a dollop of whipped cream or toasting day-old pieces for breakfast with your morning coffee.
Classic Marble Cake with Vanilla Glaze
Holding this warm slice of marble cake takes me back to my grandmother’s kitchen, where the scent of vanilla and chocolate would drift through the house every Sunday afternoon. There’s something deeply comforting about the way these two flavors swirl together in perfect harmony, creating a treat that feels both nostalgic and timeless. Today, I find myself returning to this classic recipe, letting the simple rhythm of mixing and baking quiet my thoughts.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 2 teaspoons baking powder
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– ¼ cup unsweetened cocoa powder
– 3 tablespoons hot water
– 1 cup powdered sugar
– 2 tablespoons whole milk
– ½ teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt until fully combined.
3. Using an electric mixer on medium speed, beat ¾ cup softened unsalted butter until pale and fluffy, about 2 minutes.
4. Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Gradually alternate adding the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with dry ingredients, mixing on low speed until just combined.
6. Divide the batter evenly between two separate bowls.
7. Stir 1 teaspoon vanilla extract into one bowl of batter until fully blended.
8. In a small bowl, mix ¼ cup cocoa powder with 3 tablespoons hot water to form a smooth paste.
9. Fold the cocoa paste into the second bowl of batter until no white streaks remain.
10. Alternate dropping large spoonfuls of vanilla and chocolate batter into the prepared pan.
11. Run a knife through the batter in a zigzag pattern to create marble effect, being careful not to overmix.
12. Bake at 350°F for 55-65 minutes until a toothpick inserted into the center comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes before transferring directly to the rack.
14. While the cake cools, whisk together 1 cup powdered sugar, 2 tablespoons whole milk, and ½ teaspoon vanilla extract until smooth.
15. Drizzle the glaze over the completely cooled cake, allowing it to drip down the sides.
You’ll notice the cake’s tender crumb gives way to buttery vanilla and rich chocolate in every bite, with the glossy glaze adding just the right sweetness. This marble cake pairs beautifully with afternoon coffee or makes a delightful base for strawberry shortcake when sliced and layered with fresh berries and whipped cream.
Old Fashioned Coconut Cake with Seven-Minute Frosting
Dusting off my grandmother’s recipe cards this afternoon, I found myself drawn to the faded handwriting for this particular cake, remembering how the scent of toasted coconut would fill her kitchen for hours after baking.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 3 tbsp water
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans.
- Whisk together 2 cups flour, 1 ½ cups sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a large bowl.
- Cream 1 cup butter with the dry ingredients using an electric mixer on medium speed for 2 minutes until light and fluffy.
- Beat in 4 eggs one at a time, waiting until each is fully incorporated before adding the next.
- Alternately add 1 cup buttermilk and the flour mixture to the butter mixture, beginning and ending with flour.
- Fold in 1 tsp vanilla extract and 1 cup shredded coconut until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans on a wire rack for 15 minutes before turning them out to cool completely.
- For the frosting, combine 3 egg whites, ¾ cup sugar, ¼ tsp cream of tartar, and 3 tbsp water in a heatproof bowl.
- Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water.
- Beat the mixture continuously with a hand mixer on high speed for exactly 7 minutes until stiff peaks form.
- Remove from heat and beat in 1 tsp vanilla extract until the frosting is glossy and holds its shape.
- Spread the frosting between the cooled cake layers and over the top and sides.
- Press additional shredded coconut onto the frosted cake for decoration.
After the final sprinkle of coconut settles, the cake reveals its true character—each slice offers a tender, moist crumb that gives way to the airy sweetness of the frosting, creating a beautiful contrast in textures. An unexpected drizzle of dark chocolate or serving alongside roasted pineapple slices can elevate this classic to something truly memorable for special gatherings.
Vintage Black Forest Cake
Lately, I’ve been thinking about how some desserts feel like edible time capsules, carrying the weight of memories in every layered bite. This vintage Black Forest cake, with its dark chocolate whispers and cherry-kissed cream, has that timeless quality that makes afternoon tea feel like a special occasion. There’s something deeply comforting about recipes that have been passed through generations, each baker leaving their gentle mark.
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 cup hot coffee
– 1 tsp vanilla extract
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 can (21 oz) cherry pie filling
– 1/2 cup chocolate shavings
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt in a large bowl.
3. Add 1 cup buttermilk, 1/2 cup vegetable oil, and 2 eggs to the dry ingredients, mixing until just combined.
4. Slowly pour in 1 cup hot coffee while stirring continuously to create a thin batter.
5. Stir in 1 tsp vanilla extract until the batter is smooth and uniform.
6. Divide the batter evenly between the prepared pans, using a scale for precision if available.
7. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
8. Cool the cakes in their pans for 15 minutes before transferring to wire racks.
9. Whip 2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
10. Place one cooled cake layer on your serving plate and spread 1 cup of cherry pie filling evenly over the top.
11. Spoon half of the whipped cream over the cherries, spreading gently to cover completely.
12. Place the second cake layer on top and cover the entire cake with the remaining whipped cream.
13. Decorate the top with the remaining cherry pie filling, creating swirls with the back of a spoon.
14. Sprinkle 1/2 cup chocolate shavings around the edges and across the top surface.
15. Chill the assembled cake for at least 2 hours before serving to allow the flavors to meld.
Here, the magic happens in the contrast between the moist, deeply chocolate cake and the bright cherry filling that cuts through the richness. The whipped cream provides a cloud-like texture that makes each forkful feel both decadent and light. For a charming presentation, serve thin slices with extra chocolate shavings scattered around the plate like edible confetti.
Classic Angel Food Cake with Fresh Berries
Nestled in the quiet afternoon light, I find myself drawn to the simple elegance of this airy confection, its delicate crumb promising comfort with every forkful. There’s something deeply soothing about the way it cradles fresh berries, a gentle reminder that some of life’s sweetest moments are also the lightest. This cake feels like a soft exhale, a pause in the day to savor something pure and uncomplicated.
Ingredients
– 1 ½ cups granulated sugar
– 1 cup cake flour
– 12 large egg whites
– 1 ½ teaspoons cream of tartar
– ¼ teaspoon salt
– 1 teaspoon vanilla extract
– 2 cups mixed fresh berries
– ½ cup heavy cream
– 1 tablespoon powdered sugar
Instructions
1. Preheat your oven to 350°F and position a rack in the lower third of the oven.
2. Sift the granulated sugar and cake flour together three times into a medium bowl to ensure a light, fine texture.
3. In a large, completely grease-free bowl, beat the egg whites on medium speed until foamy, about 1 minute.
4. Add the cream of tartar and salt, then increase the mixer speed to medium-high and beat until soft peaks form, about 3-4 minutes.
5. Gradually add the remaining granulated sugar, 2 tablespoons at a time, beating for 20 seconds after each addition.
6. Continue beating until stiff, glossy peaks form, about 2-3 more minutes; the meringue should hold its shape when the beaters are lifted.
7. Gently fold in the vanilla extract with a large rubber spatula.
8. Sift one-third of the flour mixture over the meringue and fold gently until just combined, repeating twice more with the remaining flour.
9. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
10. Bake for 35-40 minutes, or until the top is golden brown and springs back when lightly touched.
11. Immediately invert the pan onto its cooling legs or over a bottle and let it cool completely upside down for at least 2 hours.
12. Run a thin knife around the edges and center tube to loosen the cake, then gently remove it from the pan.
13. In a chilled bowl, whip the heavy cream and powdered sugar on medium-high speed until medium peaks form, about 2-3 minutes.
14. Slice the cake and serve each portion topped with a dollop of whipped cream and a generous handful of fresh berries.
Remember how the cake’s feathery texture dissolves on the tongue, a cloud-like contrast to the bright burst of berries. Its subtle vanilla sweetness makes it perfect for a quiet morning with tea or as a light finale to a summer gathering. For a whimsical twist, layer slices in a glass with berries and cream for an effortless trifle.
Traditional Italian Cream Cake
Sometimes the most comforting recipes are the ones that feel like a warm embrace, the kind that fills your kitchen with sweet, nostalgic aromas and reminds you of cherished gatherings. Softly, this traditional Italian cream cake unfolds with layers of tender crumb and creamy richness, a timeless dessert that feels both elegant and deeply familiar. Simple ingredients come together to create something truly special, perfect for slow afternoons or celebratory moments.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup vegetable oil
– 5 large eggs, separated
– 1 cup buttermilk
– 1 tsp baking soda
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F and grease and flour three 8-inch round cake pans.
2. In a large bowl, cream together 1/2 cup softened butter, vegetable oil, and granulated sugar on medium speed for 3 minutes until light and fluffy.
3. Beat in 5 egg yolks one at a time, mixing just until incorporated after each addition.
4. In a separate bowl, whisk together all-purpose flour and baking soda.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
6. Stir in 1 teaspoon vanilla extract, shredded coconut, and 1 cup chopped pecans with a spatula until evenly distributed.
7. In a clean bowl, beat the 5 egg whites on high speed until stiff peaks form, about 2-3 minutes.
8. Gently fold the beaten egg whites into the cake batter until no white streaks remain, being careful not to deflate the mixture.
9. Divide the batter evenly among the prepared pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
10. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
11. For the frosting, beat softened cream cheese and 1/2 cup softened butter together on medium speed until smooth and creamy.
12. Gradually add powdered sugar, 1 cup at a time, beating on low speed until incorporated after each addition.
13. Mix in 1 teaspoon vanilla extract and 1/2 cup chopped pecans until just combined.
14. Place one cooled cake layer on a serving plate and spread with a generous layer of frosting.
15. Repeat with the remaining layers, then frost the top and sides of the entire cake with the remaining frosting.
16. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Moist and tender, each slice reveals a delicate crumb studded with coconut and pecans, while the cream cheese frosting adds a tangy sweetness that balances the richness beautifully. For a lovely presentation, garnish with toasted pecan halves or a light dusting of coconut, and serve chilled with a cup of espresso to complement its comforting flavors.
Summary
Vintage cakes never go out of style! These 18 classic recipes offer timeless comfort and delicious memories waiting to be made in your kitchen. We hope you’ll bake one soon, share your favorite in the comments below, and pin this article to your Pinterest boards for future baking inspiration. Happy baking!
