Life
13 Essential Cake Recipes to Master Because You Are a Total Cake Boss
When it comes to cake, the answer is always yes. Should you bake one today? Of course. Is it responsible to have the leftovers for breakfast tomorrow? Obviously. Should you make it in a mug because it’s midnight and everyone else is asleep? Get it, girl. In the end, there’s only one question that really matters: What kind of cake will you be baking?
The thing is, we all have our trusty recipes, those cakes we turn to first when the whole world is against us. That one page in your cookbook has been dog-eared and floured to death — but now, it’s time to branch out. You know, maybe see a few new recipes along the way. (It’s not you, Betty Crocker; it’s us.) If you’re up for a baking marathon, we rounded up the essential cakes to master, starting with a few classics and finishing off with a wildcard or two. You can thank us later, preferably with a slice of German chocolate.
Image: My Name Is Yeh
Pound Cake
Pound cake dates back to the 18th century, which means it’s about as classic as it gets. The original recipe called for a pound each of flour, butter, and sugar — but How Sweet Eats has a modern, pared-back version. You know, so you don’t clog your arteries in one bite.
Image: How Sweet Eats
Angel Food Cake
As far as cakes go, angel food is probably the healthiest of the bunch. Pastry Affair starts her batter off with a light, fluffy meringue.
Image: Pastry Affair
Devil's Food Cake
And on the opposite side of the cake spectrum, we have Devil’s Food. Cocoa powder and fresh brewed coffee give this decadent confection its signature flavor. Thanks, Pastry Affair!
Image: A Pastry Affair
Icebox Cake
Lazy bakers, this one’s for you. Brown Eyed Baker’s Oreo cheesecake calls for just five ingredients and zero oven time.
Image: Brown Eyed Baker
Cheesecake
Once you’ve mastered the icebox cake, it’s on to the next challenge: Real cheesecake. Hummingbird High shows us how it’s done.
Image: Hummingbird High
German Chocolate
What makes a chocolate cake German? Turns out, it has nothing to do with lederhosen — just a delectable coconut pecan frosting. Layer it up, or turn it into a sheet cake, like A Farmgirl’s Dabbles.
Image: A Farmgirl’s Dabbles
Red Velvet
Between the food coloring and cream cheese, red velvet is one of those things that shouldn’t taste good — but against all odds, it’s glorious. My Name Is Yeh breaks it down.
Image: My Name Is Yeh
Brooklyn Blackout
The blackout cake is not for the faint of heart. Invented by Ebinger’s Bakery in 1898, this multi-layer behemoth will require two cake pans and half a dozen bowls — but after one bite, you’ll agree it’s worth the effort. Hummingbird High has the recipe.
Image: Hummingbird High
Triple Chocolate Mousse Cake
This, my friends, is the stuff of dreams. There’s only one real cake layer at the bottom; the rest is all fluffy, airy goodness. Thanks, Brown Eyed Baker!
Image: Brown Eyed Baker
Flourless Chocolate Cake
How do you reinvent the cake? You take out the flour, of course. Hummingbird High shares her gluten-free recipe for dense, fudgy cake, topped with chocolate and hazelnut whipped cream.
Image: Hummingbird High
Battenberg Cake
The Battenberg is as pretty to look at as it is delicious to eat. My Name Is Yeh takes a crack at the classic teatime staple, topping it with a blanket of marzipan and raspberries.
Image: My Name Is Yeh
Crêpe Cake
I know what you’re thinking. This doesn’t even look like your average, run-of-the-mill cake. But you know what? It’s twenty crêpes with chocolate mousse on every layer — and that’s good enough for me. Thanks, Half Baked Harvest!
Image: Half Baked Harvest