8 Mouthwatering Homemade Cake Recipes

Who can resist the smell of a freshly baked cake wafting through the kitchen? Whether you’re celebrating a special occasion or just treating yourself, nothing beats a homemade cake made with love.

I still remember the first time I baked a cake from scratch—it was a total disaster! The frosting was too runny, and the layers were uneven, but the taste? Absolutely divine. Since then, I’ve experimented with countless recipes, and let me tell you, homemade cakes always have that extra touch of warmth and comfort.

From rich chocolate indulgence to light and fluffy vanilla perfection, these 8 homemade cake recipes are guaranteed to impress. They’re easy to make, incredibly delicious, and perfect for any occasion. So, grab your mixing bowls, preheat your oven, and let’s get baking!

1. Festive Mardi Gras King Cake

This vibrant King Cake is a true showstopper, drizzled with rich icing in classic Mardi Gras colors—purple, green, and gold. Topped with shimmering sprinkles and golden accents, it’s the perfect sweet treat to celebrate in style!

Ingredients:

For the Dough:
1 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon salt
4 cups all-purpose flour
For the Filling:
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup unsalted butter, softened
For the Icing:
2 cups powdered sugar
3 tablespoons milk (adjust for consistency)
1 teaspoon vanilla extract
For the Decoration:
Purple, green, and gold sugar sprinkles
Purple, green, and gold gel food coloring
Optional: edible gold leaf

Instructions:

Prepare the Dough:
In a large bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
Stir in sugar, melted butter, eggs, and salt. Gradually add the flour, mixing until a dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let it rise in a warm place for about 1 1/2 hours, or until doubled in size.
Prepare the Filling:
Mix brown sugar, granulated sugar, and cinnamon in a small bowl.
Roll out the risen dough into a rectangle (about 10×20 inches). Spread softened butter evenly over the dough and sprinkle with the sugar mixture.
Shape the Cake:
Roll the dough tightly into a log, pinching the edges to seal.
Shape the log into a ring and pinch the ends together.
Place on a parchment-lined baking sheet, cover, and let it rise again for 45 minutes.
Bake the Cake:
Preheat the oven to 350°F (175°C).
Bake for 25–30 minutes or until golden brown. Let cool completely before decorating.
Prepare the Icing:
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Divide the icing into three portions and color each with purple, green, and gold food coloring.
Decorate the Cake:
Drizzle the icing in sections over the cake, allowing the colors to overlap slightly for a festive look.
Sprinkle purple, green, and gold sugar on top while the icing is still wet.
For an extra touch, add edible gold leaf in small accents.

Decoration Tips:

Use a spoon or piping bag for controlled icing drizzles.
For an elegant finish, lightly dust gold luster dust over the icing.
If using edible gold leaf, gently press it onto the cake with clean, dry fingers or a food-safe brush.
Allow the icing to set before serving for a neat presentation.

2. Elegant Strawberry Buttercream Cake

This dreamy strawberry cake is layered with luscious pink buttercream and crowned with fresh, juicy strawberries. Soft, fluffy, and bursting with sweet berry flavor, it’s a picture-perfect dessert for any special occasion!

Ingredients:

For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 cup whole milk
1/2 cup sour cream
1 1/2 cups fresh strawberries, pureed
For the Strawberry Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1/2 cup freeze-dried strawberries, finely ground
1 teaspoon vanilla extract
Pinch of salt

Instructions:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk, then gradually add the dry ingredients, alternating with the strawberry puree. Mix until just combined.
Bake the Cake:
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating well after each addition.
Add heavy cream, vanilla extract, salt, and ground freeze-dried strawberries. Continue beating until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and frost the entire cake with a thin crumb coat.
Chill the cake for 15 minutes, then apply a final smooth layer of frosting.

Decoration Tips:

For a smooth finish, use an offset spatula and a cake scraper to evenly spread the frosting.
For piped decorations, fill a piping bag with frosting and use a star tip to create rosettes along the top edge.
For a fresh garnish, add whole or sliced strawberries on top of the cake.
For a touch of elegance, lightly dust the top with powdered sugar or edible glitter.
For a clean-cut slice, chill the cake for 30 minutes before slicing with a sharp, clean knife.

3. Classic Strawberry Shortcake Delight

This irresistible strawberry shortcake features layers of fluffy whipped cream, buttery biscuit crust, and a generous topping of fresh, juicy strawberries. Light, creamy, and bursting with sweetness, it’s the perfect dessert for any occasion!

Ingredients:

For the Shortcake Base:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream
1 teaspoon vanilla extract
1 large egg
For the Whipped Cream Filling:
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Strawberry Topping:
2 1/2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice

Instructions:

Prepare the Shortcake:
Preheat the oven to 375°F (190°C). Grease and line a round cake pan with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, vanilla extract, and egg. Add to the dry ingredients and stir until just combined.
Transfer the dough to the prepared pan, pressing it evenly.
Bake for 18–22 minutes or until golden brown. Let it cool completely.
Prepare the Strawberry Filling:
In a bowl, mix the sliced strawberries with sugar and lemon juice. Let them sit for 15–20 minutes to release their juices.
Make the Whipped Cream:
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Shortcake:
Slice the cooled shortcake horizontally into two layers.
Spread a generous layer of whipped cream over the bottom layer, followed by half of the macerated strawberries.
Place the top layer over the filling and cover the entire cake with the remaining whipped cream.

Decoration Tips:

For an elegant finish, use a piping bag with a star tip to create swirls around the edges of the cake.
For a fresh look, arrange whole or halved strawberries on top, slightly overlapping for a decorative pattern.
For extra shine, lightly brush the strawberries with a glaze made by heating a spoonful of apricot jam with a bit of water.
For a rustic touch, sprinkle crushed shortbread cookies or graham crackers around the base of the cake.
For best results, refrigerate the cake for at least 30 minutes before serving to set the layers properly.

4. Cherry-Filled Vanilla Sponge Cake

This light and fluffy vanilla sponge cake is dusted with powdered sugar and filled with a luscious cherry jam center. Topped with fresh cherries, it’s a delicate and elegant treat perfect for any sweet craving!

Ingredients:

For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup sour cream
1/2 cup whole milk
1 cup fresh or frozen cherries, pitted and halved
For the Cherry Filling:
1 cup fresh or frozen cherries, chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Topping:
1/4 cup powdered sugar for dusting
Whole cherries for garnish

Instructions:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Mix in the sour cream, followed by the milk.
Gradually fold in the dry ingredients, mixing until just combined.
Prepare the Cherry Filling:
In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices.
Stir in the cornstarch mixture and cook for another 2–3 minutes, until thickened. Remove from heat and let it cool.
Assemble and Bake:
Pour half of the cake batter into the prepared pan.
Spoon the cherry filling evenly over the batter, then top with the remaining batter. Use a spatula to smooth the surface.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Decorate the Cake:
Once the cake is completely cool, dust the top with powdered sugar using a fine-mesh sieve.
Arrange whole cherries on top for an elegant touch.

Decoration Tips:

For a refined look, use a stencil while dusting the powdered sugar to create a delicate pattern.
For extra crunch, sprinkle toasted almond slices around the edges.
For a glossy effect, lightly brush whole cherries with warm apricot jam before placing them on top.
For a festive touch, serve with a dollop of whipped cream or vanilla ice cream on the side.

5. Strawberry Ombre Mousse Cake

This elegant ombre mousse cake fades from deep strawberry red to creamy white, creating a stunning visual and flavor experience. Topped with fresh strawberries and delicate whipped cream, it’s a light and dreamy dessert perfect for any special occasion!

Ingredients:

For the Base:
1 1/2 cups crushed graham crackers or digestive biscuits
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Strawberry Mousse:
2 cups fresh strawberries, hulled and pureed
1/2 cup granulated sugar
2 teaspoons lemon juice
2 teaspoons gelatin powder
3 tablespoons water
1 cup heavy whipping cream, chilled
For the Vanilla Mousse:
1 cup heavy whipping cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 teaspoons gelatin powder
3 tablespoons water
For the Ombre Effect:
Red or pink food coloring (optional, for gradient effect)
For Decoration:
Fresh strawberries, whole or halved
Whipped cream for piping
Powdered sugar for dusting

Instructions:

Prepare the Base:
In a bowl, mix the crushed biscuits, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a ring mold or a lined springform pan.
Refrigerate for at least 20 minutes to set.
Prepare the Strawberry Mousse:
In a saucepan, combine the strawberry puree, sugar, and lemon juice. Heat over medium until the sugar dissolves. Remove from heat.
In a small bowl, sprinkle the gelatin over water and let it bloom for 5 minutes. Heat it gently until melted, then stir it into the warm strawberry mixture.
Let the strawberry mixture cool slightly.
Whip the heavy cream until soft peaks form, then gently fold it into the strawberry mixture.
Divide into three portions and gradually add a small amount of food coloring to two of them, creating a light pink and a deeper pink layer.
Assemble the Ombre Layers:
Pour the deepest pink strawberry mousse over the biscuit base and smooth the surface. Chill for 15 minutes.
Add the lighter pink mousse layer on top and chill for another 15 minutes.
Finally, pour the plain strawberry mousse layer on top and let it set in the refrigerator for 1–2 hours.
Prepare the Vanilla Mousse:
Bloom the gelatin in water and dissolve it by warming slightly.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Gently fold in the gelatin and mix until smooth.
Spread a thin layer on top of the set strawberry mousse cake and chill again for at least an hour.
Decorate the Cake:
Carefully remove the cake from the mold.
Arrange fresh strawberries on top, pointing upward for an elegant look.
Pipe whipped cream rosettes around the edges for a refined finish.
Lightly dust with powdered sugar for a delicate touch.

Decoration Tips:

For a smooth mousse texture, gently fold the whipped cream into the fruit puree instead of overmixing.
For an even ombre effect, use a piping bag to layer the mousse rather than pouring it.
For a glossy finish on the strawberries, brush them with a light coat of warm apricot jam.
For a neat serving, dip a sharp knife in warm water before slicing the cake.

6. Fresh Strawberry Buttercream Cake

This stunning strawberry cake is frosted with silky, pink buttercream and crowned with fresh, juicy strawberries. With its delicate texture and naturally sweet flavor, it’s a delightful treat for any celebration!

Ingredients:

For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 cup whole milk
1/2 cup sour cream
1 1/2 cups fresh strawberry puree
For the Strawberry Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1/2 cup freeze-dried strawberries, finely ground
1 teaspoon vanilla extract
Pinch of salt

Instructions:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream and milk, then gradually add the dry ingredients, alternating with the strawberry puree. Mix until just combined.
Bake the Cake:
Divide the batter evenly among the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating well after each addition.
Add heavy cream, vanilla extract, salt, and ground freeze-dried strawberries. Continue beating until smooth and fluffy.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and repeat the frosting process.
Place the final layer and frost the entire cake with a thin crumb coat.
Chill the cake for 15 minutes, then apply a final smooth layer of frosting.

Decoration Tips:

For a smooth finish, use an offset spatula and a cake scraper to evenly spread the frosting.
For piped decorations, fill a piping bag with frosting and use a star tip to create rosettes along the top edge.
For a fresh garnish, add whole or sliced strawberries on top of the cake.
For a textured effect, use the back of a spoon to create soft ridges on the sides of the frosting.
For a touch of elegance, lightly dust the top with powdered sugar or edible glitter.
For a clean-cut slice, chill the cake for 30 minutes before slicing with a sharp, clean knife.

7. Strawberry Shortcake Layer Cake

This heavenly layer cake features soft vanilla sponge, fluffy whipped cream, and juicy fresh strawberries in every bite. Light, creamy, and beautifully decorated, it’s the ultimate dessert for berry lovers!

Ingredients:

For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream
For the Strawberry Filling:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Whipped Cream Frosting:
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract

Instructions:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream, then gradually add the flour mixture, alternating with the milk. Mix until just combined.
Bake the Cake:
Divide the batter evenly among the prepared cake pans.
Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Strawberry Filling:
In a saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices.
Stir in the cornstarch mixture and continue cooking for another 2–3 minutes, until the mixture thickens. Remove from heat and let it cool completely.
Prepare the Whipped Cream Frosting:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of whipped cream frosting on top.
Spread a layer of strawberry filling over the whipped cream, then place the second cake layer on top.
Repeat the process for the next layer, finishing with the final cake layer.
Cover the entire cake with a thin crumb coat of whipped cream frosting. Chill for 15 minutes, then apply a final smooth layer of frosting.

Decoration Tips:

For a smooth finish, use an offset spatula and a cake scraper to evenly spread the whipped cream frosting.
For piped decorations, use a star tip to create swirls around the edges of the cake.
For a fresh and elegant garnish, arrange whole and halved strawberries on top of the cake.
For extra texture, dust the cake lightly with powdered sugar before serving.
For best results, chill the cake for at least 30 minutes before slicing to help the layers set perfectly.

8. Strawberry Coconut Cream Cake

This luscious layer cake features fluffy vanilla sponge, delicate strawberry cream filling, and a smooth coconut-flecked frosting. Topped with a fresh strawberry, it’s a dreamy combination of fruity sweetness and creamy decadence!

Ingredients:

For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 teaspoon coconut extract (optional)
1 cup coconut milk
1/2 cup sour cream
For the Strawberry Coconut Filling:
1 1/2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 cup shredded coconut
For the Whipped Coconut Cream Frosting:
2 cups heavy whipping cream, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup shredded coconut for decoration

Instructions:

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
Mix in the sour cream, then gradually add the flour mixture, alternating with the coconut milk. Mix until just combined.
Bake the Cake:
Divide the batter evenly among the prepared cake pans.
Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Strawberry Coconut Filling:
In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices.
Stir in the cornstarch mixture and continue cooking for another 2–3 minutes until thickened. Remove from heat and stir in the shredded coconut. Let it cool completely.
Prepare the Whipped Coconut Cream Frosting:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, vanilla extract, and coconut extract on high speed until stiff peaks form.
Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of the strawberry coconut filling.
Spread a thin layer of whipped cream frosting over the filling.
Place the second cake layer on top and repeat the process.
Place the final cake layer and frost the entire cake with a thin crumb coat of whipped cream frosting.
Chill for 15 minutes, then apply a final smooth layer of frosting.

Decoration Tips:

For a textured finish, use an offset spatula to create rustic swirls in the frosting.
For a coconut-covered effect, press shredded coconut around the sides and top of the cake.
For a fresh and elegant garnish, place whole and halved strawberries on top of the cake.
For an extra luxurious look, lightly dust the top with powdered sugar before serving.
For the cleanest slices, chill the cake for 30 minutes before cutting with a sharp, warm knife.

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