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5 Fantastic Cake Recipes That Will Knock Your Socks Off!

5 Fantastic Cake Recipes That Will Knock Your Socks Off!

You’ve asked for it and we’ve delivered! The Recipe Roost crew has put together 5 delectable cake recipes for your enjoyment. These aren’t just any cake recipes, these are our BEST and most beloved cake recipes. From rich chocolate to bold bundts, you’ll find them all right here.

There’s nothing like a delicious cake to make your day a little bit brighter. We celebrate with cakes all the time between birthdays, graduations, promotions, and wedding/baby showers. I don’t think there is an occasion where cake would be inappropriate!
Sometimes, you just want to eat cake just because. And that’s okay! If my waistline would allow it, I would be having cake every single day. Now I’m only having it every other day… We are here to help you seek out the best cake recipes that the web has to offer. Enjoy!

1. Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake 1 1

Fall is fast approaching and with it comes all things pumpkin. That’s why you need this Pumpkin spice bundt cake in your life. It’s moist, decadent, and flavored with your favorite Autumn essences. Serve this little number up during coffee hour with the girls or bring it to a church potluck. Whatever you do, just make sure to give yourself the biggest piece!

2-1/2 cups Domino sugar
1 cup Wesson canola oil
3 Eggland’s Best eggs
3 cups Gold Medal all-purpose flour
2 teaspoons Clabber Girl baking soda
1 teaspoon McCormick ground cinnamon
1 teaspoon McCormick ground nutmeg
1/2 teaspoon Morton salt
1/4 teaspoon McCormick ground cloves
1 can (15 ounces) Libby solid-pack pumpkin
Confectioners’ sugar
Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.

2. Magic Custard Cake

Magic Custard Cake Recipe

If this cake doesn’t put you in the mood to party, I don’t know what will. Grab your girlfriends (or boyfriends) and pop in a DVD of Cinderella while eating this cake. It’s sure to be a magical time! Layers of cake and custard are what make this confection worthy of being on our top 5 list. It’s creamy, moist, and the perfect texture to be loved by all who eat it. And the best part of it all? Magic Custard Cake is SUPER easy to make!

4 Eggland’s Best eggs (separate yolks from whites) at room temperature
1 tsp McCormick vanilla extract
3/4 cup Domino sugar
1 stick or ½ cup Land O Lakes butter, melted
¾ cup of all purpose flour
2 cups TruMoo milk, lukewarm
powdered sugar for dusting cake
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
Separate Eggland’s Best eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks with the Domino sugar until light. Add butter and McCormick vanilla extract and keep beating for another minute or two after which you can add the Gold Medal flour and mix it in until fully incorporated.
Slowly start adding the TruMoo milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. You can also add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could be different, it greatly depends on the oven, so check it at around 40 minutes and see how it looks.
Sprinkle some confectioners sugar after cake has cooled.

3. Celebration Ice Cream Cake

Celebration Ice Cream Cake

This cake is the perfect addition to any summer birthday party. Do you want to know why? Because it is made out of ice cream! Any boy or girl would be lucky to be surprised to have this charming cake sitting before them with bright burning candles on top. The outside if decorated with yummy candy sprinkles and frosting while the insides is chock full of cake and ice cream. What better combination is there?

1 box Pillsbury yellow cake mix
3 large Eggland’s Best eggs
1/3 cup Wesson vegetable oil
2 quarts coffee (or any other flavor) ice cream, softened slightly
One hour before starting your cake, turn the freezer to its highest setting.
Heat oven to 350º F. Grease and flour two 8-inch round cake pans.
In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place the pans in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely before assembling the cake.
Place one of the layers on an 8-inch cardboard cake round or a freezer-proof cake plate. Using a rubber spatula, evenly spread 1 quart of the softened ice cream over the top of the plated layer. Place the remaining cake layer on top of the ice cream. Put the cake in the freezer to harden, about 1 hour.
Transfer the remaining softened ice cream to a mixing bowl. Cream by hand with a rubber spatula until it reaches the consistency of frosting. Frost the top and the sides of the cake with the ice cream.
Source: realsimple.com

4. Orange Creamsicle Cake

Orange Creamsicle Cake

This cake brings back feelings of childhood nostalgia. We all remember eating orange creamsicles as kids. Whether our mothers bought a box from the Schwann’s Man or the ice cream truck came around, these icy cold treats on a stick were something that every child looked forward to. Now, you can reminisce about days gone by with an orange creamsicle cake. It’s truly delectable!

– Cake Layer
3/4 cup + 2 tbsp all purpose flour
1/2 cup sugar
1 1/4 tsp baking powder
6 tbsp salted butter, room temperature
2 egg whites
1 1/2 tsp vanilla extract
1/4 cup sour cream
1/4 cup milk
3 tbsp hot water
3 tbsp orange JELLO powder*
– Ice Cream Layers
12 oz cream cheese, softened
3/4 cup sugar
1/4 cup milk
12 oz Cool Whip
3 oz package orange JELLO powder, less 3 tbsp*
2 tbsp hot water
2 tsp vanilla extract
Additional Ingredients
8 oz Cool Whip
orange candy slices
orange gel icing color
*You need one 3 oz package of orange JELLO powder. 3 tbsp will be used for the cake, the rest will go into the ice cream layer.
NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.
1. Preheat oven to 350 degrees. Line the bottom of an 8 inch cake pan with parchment paper and grease the sides.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, egg whites, vanilla, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Spread batter evenly into cake pan.
5. Bake 18-20 minutes, or until a toothpick inserted comes out with a few crumbs.
6. Allow to cool for 3-4 minutes, then remove to cooling rack to finish cooling.
7. Once cake has cooled, remove dome from cake with a large serrated knife. Poke holes in the top of the cake with something like the end of a wooden spoon, or a straw.
8. Combine hot water and orange JELLO in a small bowl, then spoon mixture over the cake and spread it so that it goes into the holes.
Ice Cream
1. To make the ice cream layers, beat the cream cheese and sugar in a mixer bowl until smooth.
2. Add milk and mix until smooth.
3. Fold in Cool Whip.
4. Divide mixture evenly between two bowls.
5. Combine hot water and remainder of orange JELLO powder in a small bowl. Fold into one of the bowls with half of the ice cream mixture.
6. Add vanilla extract to the other half of the ice cream mixture.
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the cake layer into the bottom of your pan.
3. The top cake with the vanilla ice cream and spread into an even layer.
4. Add the orange ice cream and spread into an even layer.
Allow ice cream cake to freeze completely, 6-8 hours.
6. When frozen, remove from springform pan and remove parchment paper from sides.
7. To finish off the cake, ice the outside with additional Cool Whip. You can use gel icing color to make it orange, if you prefer. Pipe additional Cool Whip around the top edges and top with orange candy slices.
8. Freeze until ready to serve.
Source: Allrecipes.com

5. Awarding-Winning Chocolate Cake

Awarding Winning Chocolate Cake

At the end of the day, nothing beats a classic chocolate cake. You can have all the fancy cakes in the world, but taking your dessert back to basics is where it’s at. This recipe is for a simple yet satisfying chocolate cake. It’s moist, rich, and covered in creamy chocolate frosting. What I like the most about this recipe is that it can be served as a birthday treat or simply as a just-because-I-want-chocolate-cake confections.

1½ c. sifted cake flour
⅓ c. Dutch-process cocoa
1 tsp. baking soda
1 c. sugar
½ tsp. salt
1 c. Strong brewed coffee
⅓ c. light olive oil
1½ tsp. vanilla extract
1 tbsp. aged balsamic vinegar
Heat the oven to 400 degrees F. Lightly coat an 8-inch round cake pan with softened butter and dust with all-purpose flour. Set aside. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Pour the batter into the prepared pan and bake in the center rack of the oven until a wooden skewer inserted in the center comes out clean — 25 to 30 minutes. Cool completely in the pan on a wire rack. Serve the cake, iced with about 1 cup Deep Chocolate Glaze. Cake can also be served plain alongside whipped cream or coffee ice cream.
Source: countryliving.com