18 Delicious Old Fashioned Cake Recipes Homemade

There’s something undeniably comforting about the smell of a cake baking in the oven, especially when it’s a timeless, old-fashioned recipe. Whether you’re craving the rich, buttery layers of a classic pound cake or the sweet, spiced warmth of a carrot cake, we’ve gathered 18 delicious homemade recipes that promise to bring a little nostalgia and a lot of flavor to your table. Dive in and discover your next baking adventure!

Classic Vanilla Pound Cake

Few things are as comforting as a slice of classic vanilla pound cake. It’s simple, sweet, and perfect with your morning coffee or as a dessert.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar, fine and sparkling
• 4 large farm-fresh eggs, at room temperature
• 3 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon baking powder, for a subtle lift
• 1/2 teaspoon salt, to balance the sweetness
• 1 cup whole milk, creamy and rich
• 2 teaspoons pure vanilla extract, fragrant and warm

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter, ensuring every nook is covered.
2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl to ensure even distribution.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract, blending it thoroughly into the batter for that signature flavor.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

So moist and tender, this vanilla pound cake is a dream with its buttery richness and hint of vanilla. Try serving it with fresh berries and a dollop of whipped cream for an extra special treat.

Rich Chocolate Fudge Cake

Got a sweet tooth that just won’t quit? You’re in for a treat with this rich chocolate fudge cake—it’s like a hug in dessert form, perfect for when you need a little indulgence.

Ingredients

• 1 cup unsweetened cocoa powder, dark and velvety
• 2 cups granulated sugar, for that perfect sweetness
• 1 3/4 cups all-purpose flour, sifted for lightness
• 1 1/2 tsp baking powder, to give it a lift
• 1 1/2 tsp baking soda, for the perfect rise
• 1 tsp salt, to balance the flavors
• 2 large eggs, farm-fresh and room temperature
• 1 cup whole milk, creamy and rich
• 1/2 cup vegetable oil, for moisture
• 2 tsp pure vanilla extract, for aroma
• 1 cup boiling water, to intensify the chocolate

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Line the bottoms with parchment paper for easy removal.
2. In a large bowl, whisk together the cocoa powder, sugar, flour, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Stir in the boiling water carefully. The batter will be thin, but that’s what makes the cake moist. Tip: Use a wooden spoon to avoid splashes.
5. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Out of this world, right? This cake is incredibly moist with a deep chocolate flavor that’s not too sweet. Serve it with a scoop of vanilla ice cream for an irresistible contrast, or enjoy a slice with your morning coffee for a decadent start to the day.

Lemon Drizzle Cake

You’re going to love this Lemon Drizzle Cake—it’s the perfect blend of tangy and sweet, with a moist crumb that’ll have you coming back for seconds. It’s a breeze to make, too, so let’s get started.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, lightly beaten
• 2 cups all-purpose flour, sifted for a light texture
• 1 tsp baking powder, to give it a nice rise
• Zest of 2 lemons, for a bright citrus flavor
• Juice of 1 lemon, freshly squeezed for maximum tang
• 1/2 cup powdered sugar, for the drizzle

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. Tip: Lining the pan with parchment paper makes removal a snap.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition to prevent curdling.
4. Fold in the sifted flour and baking powder gently, then stir in the lemon zest and juice until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the flour disappears.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil.
6. While the cake is still warm, poke holes all over the top with a skewer and drizzle with a mixture of lemon juice and powdered sugar. This will soak in and add extra moisture and flavor.

Fresh out of the oven, this cake has a tender crumb and a zesty lemon flavor that’s irresistible. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Carrot Cake with Cream Cheese Frosting

Carrot cake with cream cheese frosting is the kind of dessert that feels like a hug in cake form. You know, the one that’s perfectly spiced, moist, and topped with a frosting so creamy it practically melts in your mouth.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 2 teaspoons baking soda, to give it rise
• 1/2 teaspoon salt, to balance the sweetness
• 2 teaspoons ground cinnamon, for that warm spice
• 1 cup granulated sugar, for just the right sweetness
• 1 cup packed light brown sugar, for depth
• 1 cup vegetable oil, for moisture
• 4 large farm-fresh eggs, at room temperature
• 3 cups grated carrots, for natural sweetness and texture
• 1/2 cup crushed pineapple, drained, for a hint of tang
• 1/2 cup chopped walnuts, for crunch
• 8 ounces cream cheese, softened, for the frosting
• 1/2 cup unsalted butter, softened, for richness
• 4 cups powdered sugar, sifted, for smoothness
• 2 teaspoons vanilla extract, for flavor

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts. Tip: Don’t overmix to keep the cake tender.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
8. Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides.

Delight in every bite of this carrot cake, where the moist crumb and creamy frosting come together in perfect harmony. Serve it with a dusting of cinnamon or a side of vanilla ice cream for an extra treat.

Red Velvet Cake

Ever craved something that’s as much a feast for the eyes as it is for the palate? You’re in luck because today, we’re diving into the world of Red Velvet Cake, a classic that combines the richness of chocolate with a striking red hue, all wrapped up in creamy frosting.

Ingredients

• 1 1/2 cups of granulated sugar, for that perfect sweetness
• 1 cup of unsalted butter, softened to room temperature for easy mixing
• 2 large farm-fresh eggs, adding richness and structure
• 2 tbsp of high-quality cocoa powder, for a deep chocolate flavor
• 1 oz of liquid red food coloring, for that signature vibrant color
• 1 tsp of pure vanilla extract, for a hint of warmth
• 1 cup of buttermilk, ensuring the cake stays moist and tender
• 2 1/2 cups of all-purpose flour, sifted for a light texture
• 1 1/2 tsp of baking soda, to help the cake rise beautifully
• 1 tsp of white vinegar, to react with the baking soda for extra fluffiness
• 8 oz of cream cheese frosting, homemade or store-bought, for the perfect finish

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. This ensures your cakes won’t stick and bake evenly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This incorporates air, making your cake lighter.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Adding eggs one by one ensures they’re fully incorporated.
4. In a separate bowl, mix the cocoa powder and red food coloring to form a paste. This step intensifies the chocolate flavor and color.
5. Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. This method prevents the batter from becoming too thick or too runny.
6. Stir in the baking soda and vinegar, then immediately pour the batter into the prepared pans. The reaction between the two gives the cake its signature rise.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Overbaking can dry out your cake, so keep an eye on it.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cakes from breaking.
9. Once cooled, frost with the cream cheese frosting between the layers and over the top and sides. A thin crumb coat first can help keep crumbs out of your final frosting layer.

Kind of magical how this cake balances the tangy cream cheese frosting with the subtly chocolatey, moist layers, isn’t it? Serve it as the star of your next celebration or enjoy a slice with your afternoon coffee for a decadent treat.

Banana Walnut Cake

Oh, you’re going to love this Banana Walnut Cake—it’s the perfect blend of sweet, nutty, and utterly comforting. Imagine biting into a moist, flavorful slice that’s just begging to be paired with your morning coffee or as a sweet end to your day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for that perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for a sweet touch
• 2 large farm-fresh eggs, beaten until fluffy
• 1 tsp pure vanilla extract, for aromatic depth
• 3 ripe bananas, mashed for natural sweetness and moisture
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan to prevent sticking.
2. In a medium bowl, whisk together the sifted flour, baking soda, and salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract for that lovely aroma.
5. Fold in the mashed bananas until the mixture is evenly moistened—don’t overmix to keep the cake tender.
6. Gradually add the dry ingredients to the wet, mixing just until incorporated for a soft batter.
7. Gently fold in the chopped walnuts, saving a handful to sprinkle on top for extra crunch.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved walnuts over the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Every bite of this Banana Walnut Cake offers a delightful contrast between the moist, banana-infused crumb and the crunchy walnuts. Serve it slightly warmed with a dollop of whipped cream or enjoy it as is for a simple, satisfying treat.

Coconut Layer Cake

This coconut layer cake is the ultimate treat for anyone who loves a moist, fluffy cake with a tropical twist. You’ll adore the layers of tender cake and creamy frosting, all packed with coconut flavor.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 3 large farm-fresh eggs, at room temperature
• 1 cup coconut milk, full-fat for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 tsp baking powder, to ensure a perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1 cup sweetened shredded coconut, for texture and flavor
• 2 cups powdered sugar, for the silky frosting
• 1/2 cup cream cheese, softened for smooth blending

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly into the batter.
4. Alternately add the sifted flour and coconut milk to the butter mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
5. Fold in the shredded coconut gently, then divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and powdered sugar together until smooth. Spread between the cake layers and over the top and sides.
8. Sprinkle the top with additional shredded coconut for decoration and texture.

Serve this cake at room temperature to enjoy the full spectrum of its flavors and textures. The layers are incredibly moist, with a subtle coconut aroma that’s perfectly complemented by the creamy frosting. For an extra touch, toast the shredded coconut on top for a nutty flavor contrast.

Apple Spice Cake

Every now and then, you stumble upon a recipe that feels like a warm hug, and this apple spice cake is just that. It’s the perfect blend of sweet, spicy, and everything nice, making it a hit for any occasion.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup unsalted butter, softened to room temperature
• 2 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1 tsp baking soda, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 1 tbsp ground cinnamon, for that warm spice kick
• 1/2 tsp ground nutmeg, adding a nutty warmth
• 1/4 tsp ground cloves, for a hint of depth
• 1/2 cup buttermilk, for moist tenderness
• 2 cups finely chopped apples, preferably Granny Smith for a tart contrast

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the chopped apples until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

One bite of this apple spice cake reveals a moist, tender crumb speckled with juicy apple pieces, all wrapped in a cozy blanket of warm spices. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Pineapple Upside Down Cake

Who doesn’t love a sweet, caramelized pineapple topping over a moist, buttery cake? This Pineapple Upside Down Cake is a classic dessert that brings a tropical twist to your table, perfect for any occasion.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar, for a deep caramel flavor
• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• 10 maraschino cherries, without stems
• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 1/2 tsp baking powder, for the perfect rise
• 1/4 tsp salt, to balance the sweetness
• 3/4 cup granulated sugar, for a sweet batter
• 2 large eggs, at room temperature for better incorporation
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 cup whole milk, for a tender crumb
• 1/4 cup reserved pineapple juice, for added moisture and flavor

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with some of the melted butter.
2. Sprinkle the brown sugar evenly over the bottom of the pan. Arrange the pineapple slices on top and place a cherry in the center of each slice.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, beat the granulated sugar and remaining melted butter until light and fluffy. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Stir in the pineapple juice until just combined. Tip: Do not overmix to keep the cake tender.
7. Pour the batter over the pineapple layer in the pan, spreading evenly.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 35 minutes to prevent overbaking.
9. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

Kindly savor the contrast between the juicy pineapple and the soft, fluffy cake. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the caramelized top.

Blueberry Lemon Cake

Ready to dive into a dessert that’s as refreshing as a summer breeze? This blueberry lemon cake combines the tangy zest of lemon with the sweet burst of blueberries, all wrapped up in a soft, fluffy cake. Perfect for any occasion, it’s a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, room temperature and creamy
• 1 cup granulated sugar, for that perfect sweetness
• 2 large farm-fresh eggs, beaten
• 1/2 cup whole milk, for moisture
• 1 tbsp lemon zest, freshly grated for vibrant flavor
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp pure vanilla extract, for depth
• 1 1/2 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp salt, to balance the sweetness
• 1 cup fresh blueberries, washed and dried

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
4. Alternately add the sifted flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a tender crumb, this cake is a delightful balance of sweet and tart. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for an extra special touch.

Strawberry Shortcake

Today’s the perfect day to whip up something sweet and satisfying. Strawberry shortcake is a classic dessert that never fails to delight, with its fluffy biscuits, juicy strawberries, and creamy whipped cream.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a touch of sweetness
• 1 tbsp baking powder, to ensure fluffy biscuits
• 1/2 tsp salt, to balance the flavors
• 1/2 cup unsalted butter, cold and cubed for perfect texture
• 2/3 cup whole milk, for richness
• 1 lb fresh strawberries, hulled and sliced for juiciness
• 1/4 cup granulated sugar, to macerate the strawberries
• 1 cup heavy cream, chilled for whipping
• 2 tbsp powdered sugar, for sweetening the cream
• 1 tsp vanilla extract, for aroma

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the biscuits to rise properly.
2. In a large bowl, whisk together the sifted flour, 1/4 cup granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Pour in the whole milk, stirring just until the dough comes together. Overmixing can lead to tough biscuits.
5. Turn the dough onto a lightly floured surface, gently pat it into a 1-inch thick round, and cut out biscuits with a 2.5-inch cutter.
6. Place the biscuits on a baking sheet lined with parchment paper, leaving space between each for expansion.
7. Bake for 12-15 minutes, or until golden brown. A toothpick inserted should come out clean.
8. While the biscuits bake, toss the sliced strawberries with 1/4 cup granulated sugar in a bowl. Let sit to macerate, about 15 minutes.
9. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. Once the biscuits are cool enough to handle, split them in half. Layer the bottom half with macerated strawberries, a dollop of whipped cream, then cap with the top half.

Zesty and fresh, this strawberry shortcake is a symphony of textures—crisp biscuit edges give way to tender centers, while the strawberries add a juicy burst. Serve it on a sunny porch for an extra touch of summer bliss.

Peach Cobbler Cake

Baking a peach cobbler cake is like capturing summer in a dish—warm, sweet, and utterly comforting. You’ll love how the juicy peaches mingle with the buttery cake topping, creating a dessert that’s both rustic and irresistible.

Ingredients

• 2 cups of ripe, juicy peaches, sliced
• 1 cup of granulated sugar, for a sweet touch
• 1/2 cup of unsalted butter, melted and slightly cooled
• 1 cup of all-purpose flour, sifted for lightness
• 2 tsp of baking powder, to ensure a fluffy texture
• 1/2 tsp of salt, to balance the sweetness
• 3/4 cup of whole milk, for a rich batter
• 1 tsp of pure vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with butter.
2. Spread the sliced peaches evenly at the bottom of the prepared baking dish.
3. Sprinkle 1/4 cup of the granulated sugar over the peaches to enhance their natural sweetness.
4. In a medium bowl, whisk together the melted butter, remaining sugar, flour, baking powder, salt, milk, and vanilla extract until just combined. Tip: Don’t overmix to keep the cake tender.
5. Pour the batter over the peaches, spreading it gently to cover them completely.
6. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean. Tip: Rotate the dish halfway through for even baking.
7. Let the cobbler cake cool for 10 minutes before serving. Tip: This rest allows the flavors to meld beautifully.

The cake emerges with a golden, slightly crisp top that gives way to a soft, peach-studded interior. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it as is for a simple, satisfying treat.

Cherry Almond Cake

Wow, have you ever bitten into a cake that just feels like a hug? That’s this Cherry Almond Cake for you. It’s moist, nutty, and just the right amount of sweet, with bursts of cherry in every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 3 large farm-fresh eggs, at room temperature
• 1 tsp pure almond extract, fragrant and nutty
• 2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, for that perfect rise
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup whole milk, creamy and rich
• 1 1/2 cups fresh cherries, pitted and halved, juicy and vibrant
• 1/2 cup sliced almonds, for a crunchy topping

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the almond extract. The mixture should look smooth and slightly glossy.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Tip: Mix just until combined to keep the cake tender.
5. Gently fold in the halved cherries, being careful not to overmix. The batter will be thick and dotted with fruit.
6. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top for a nutty crunch.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 40 minutes to prevent overbaking.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, this cake is a dream with its tender crumb and the almond-cherry duo shining through. Serve it warm with a dollop of whipped cream or enjoy it as is with your afternoon coffee. Never underestimate the power of a simple cake to brighten your day.

Pumpkin Spice Cake

Warm up your kitchen with this cozy pumpkin spice cake that’s perfect for any fall gathering or just because you deserve a treat. You’ll love how the spices meld with the pumpkin for a dessert that’s as comforting as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1 tsp ground cinnamon, for warmth
• 1/2 tsp ground nutmeg, for depth
• 1/4 tsp ground cloves, for a spicy kick
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, for sweetness
• 2 large farm-fresh eggs, at room temperature
• 1 cup pure pumpkin puree, for moist richness
• 1/2 cup buttermilk, for tenderness
• 1 tsp pure vanilla extract, for aroma

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. This ensures your cake won’t stick and bakes evenly.
2. In a medium bowl, whisk together the sifted flour, baking soda, salt, cinnamon, nutmeg, and cloves. Combining these dry ingredients first helps distribute the spices evenly.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This incorporates air for a lighter cake.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Room temperature eggs blend more smoothly.
5. Stir in the pumpkin puree, buttermilk, and vanilla extract until just combined. Overmixing can lead to a dense cake.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. A few lumps are okay; they’ll disappear during baking.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.

Best enjoyed with a dollop of whipped cream or a drizzle of caramel sauce, this pumpkin spice cake is moist, flavorful, and packed with autumnal spices. Its tender crumb and rich taste make it a hit for any occasion.

Maple Walnut Cake

You’re going to love this Maple Walnut Cake—it’s the perfect blend of sweet and nutty, with a moist texture that’ll have you coming back for seconds. Imagine biting into a slice where the rich maple flavor meets the crunch of toasted walnuts, and you’re pretty much there.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup pure maple syrup, the darker the better for depth of flavor
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, for a tender crumb
• 1 cup chopped walnuts, toasted for extra crunch
• 1 tsp vanilla extract, for a warm aroma
• 1 1/2 tsp baking powder, to ensure a good rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the softened butter and maple syrup until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid a lumpy mixture.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures they incorporate fully into the batter.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the toasted walnuts gently to distribute them evenly throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lightly dust the cooled cake with powdered sugar for a simple finish, or drizzle with extra maple syrup for an indulgent touch. The cake’s moist interior and crunchy walnut pieces make it a delightful treat any time of day.

Rum Cake

Visions of tropical getaways dance in your head with every bite of this decadent rum cake. It’s the perfect blend of sweet, boozy, and buttery, making it a hit at any gathering or a cozy night in.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar, for that sweet, crystalline texture
• 4 large farm-fresh eggs, at room temperature
• 3 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, for a gentle rise
• 1/2 tsp baking soda, to balance the acidity
• 1/2 tsp salt, to enhance all the flavors
• 1 cup buttermilk, for moist, tender crumb
• 1/2 cup dark rum, rich and aromatic
• 1 tsp pure vanilla extract, for depth of flavor
• 1/2 cup chopped walnuts, toasted for crunch

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan thoroughly.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition to incorporate air.
4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
6. Stir in the dark rum and vanilla extract, then fold in the toasted walnuts.
7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
8. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Serve this rum cake with a dusting of powdered sugar or a drizzle of rum glaze for extra indulgence. The texture is irresistibly moist, with a rich rum flavor that’s perfectly balanced by the nutty crunch of walnuts. It’s a showstopper that’s surprisingly simple to make.

German Chocolate Cake

Hey, you know that moment when you crave something decadently chocolatey but with a twist? German Chocolate Cake is your answer, blending rich chocolate with a coconut-pecan frosting that’s downright irresistible.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar, for that perfect sweetness
• 4 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract, for a hint of warmth
• 2 cups all-purpose flour, sifted for lightness
• 3/4 cup cocoa powder, the good quality dark kind
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk, for moisture and tang
• 1 cup boiling water, to intensify the chocolate flavor
• 1 1/2 cups sweetened shredded coconut, for texture
• 1 cup chopped pecans, for a crunchy contrast
• 1 can (12 oz) evaporated milk, rich and creamy
• 1 cup packed brown sugar, for a deep molasses note
• 3 egg yolks, for a velvety frosting
• 1/2 cup butter, to bind the frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything mixes evenly.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the sifted flour, cocoa powder, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Carefully stir in the boiling water until the batter is smooth. The batter will be thin; that’s okay.
7. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the frosting, combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 12 minutes. Tip: Use a wooden spoon to prevent the frosting from sticking to the pan.
10. Remove from heat and stir in the shredded coconut and chopped pecans. Let cool to spreading consistency.
11. Once the cakes are completely cool, spread the frosting between the layers and over the top of the cake.

Velvety layers of chocolate cake meet a gooey, nutty frosting in this German Chocolate Cake. Serve it at room temperature to let the flavors shine, or for an extra treat, pair with a scoop of vanilla ice cream.

Black Forest Cake

Very few desserts can rival the indulgent charm of a Black Forest Cake. You’re in for a treat with layers of moist chocolate cake, whipped cream, and cherries that come together in a symphony of flavors.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for lightness
• 3/4 cup unsweetened cocoa powder, rich and dark
• 2 cups granulated sugar, for that perfect sweetness
• 1 1/2 tsp baking powder, to give it lift
• 1 1/2 tsp baking soda, for the perfect rise
• 1 tsp salt, to balance the flavors
• 2 large eggs, farm-fresh and room temperature
• 1 cup whole milk, creamy and rich
• 1/2 cup vegetable oil, for moisture
• 2 tsp pure vanilla extract, for aroma
• 1 cup boiling water, to intensify the chocolate
• 2 cups heavy whipping cream, chilled and fluffy
• 1/4 cup powdered sugar, for sweetness
• 1 tsp vanilla extract, for the cream
• 1 can (21 oz) cherry pie filling, lush and juicy
• 1/2 cup chocolate shavings, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth.
4. Carefully stir in the boiling water with a spatula. The batter will be thin, but that’s what makes the cake moist.
5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Place one cake layer on your serving plate. Spread a layer of whipped cream and top with half the cherry pie filling.
9. Add the second cake layer and cover the top and sides with the remaining whipped cream. Garnish with the rest of the cherry pie filling and chocolate shavings.

You’ll love how the creamy layers contrast with the juicy cherries and rich chocolate. Serve it chilled for a refreshing twist on this classic dessert.

Conclusion

We hope this roundup of 18 delicious old-fashioned cake recipes inspires your next baking adventure! Each recipe is a treasure, offering a taste of nostalgia and the joy of homemade goodness. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy baking!