Wedding cake isn’t just a dessert; it can also be an opportunity to honor traditions. Choose a design that communicates your personal style or accents the color scheme of your day.
In medieval England, small spiced buns were stacked high and couples were encouraged to kiss over the stack, an omen of fertility. The tradition lives on today with luscious layers of florals and other hand-painted embellishments.
Sweet Potato Cake
Sweet potato cakes are a great way to celebrate the fall season and they also make for a lovely dessert. The recipe is simple and quick to prepare with just a few ingredients. You will need a box of pound cake mix, mashed sweet potatoes, milk, and nutmeg. The cakes are then topped with an easy cream cheese frosting. You can garnish the cakes with nuts, candied fruit or coconut for an extra touch of sweetness.
This delicious and moist pound cake is a wonderful treat for fall and can be served at any time of the year. Try adding a touch of ginger powder or ground cloves for some additional flavor. It’s also important to use orange or red-skinned sweet potatoes because they have a higher moisture content and will produce the best results. You can also add some chopped walnuts or pecans to the batter for added crunch and texture.
This recipe is a light and refreshing take on traditional cranberry cake that everyone will love. It’s easy to make and makes for a great dessert for any occasion. This cranberry cake recipe is vegan and gluten free.
The cake is made with basic pantry staples like flour, sugar, baking powder, cardamom and salt. It is moist and has just the right amount of sweetness. It’s also very easy to bake and keeps really well.
It’s recommended to use room temperature eggs for this cake because it will help the batter come together a little more easily. Cold eggs will not blend as easily and they tend to result in a denser cake.
The cranberry sauce is a little different from other cranberry recipes I have on this blog, but it’s just as easy. It only requires a few ingredients and comes together in no time. You can add a teaspoon of vanilla extract to the sauce for an extra bit of flavor.
Perfectly ripe and jammy figs caramelize as they bake into this dense, rustic cake that’s quick and easy to make. Room temperature eggs and sour cream ensure an airier batter, while lemon zest yields more fragrant results.
This legendary cake is a staple in Ocracoke (often called OBX) and other communities up and down the Outer Banks. It’s a bit like a spice cake made sweet with homemade preserved figs, which are used both in the filling and on top.
Locals credit Margaret Garrish with creating the cake sometime in the early ’60s, though many claim to have been making it for years. Her recipe calls for a Bundt pan, but it will also work in two loaf pans. If using a Bundt pan, generously grease and flour the pan to ensure the cake releases easily after baking. It’s best served warm or at room temperature.
Peppermint Chocolate Cake
Chocolate and peppermint are a classic holiday flavor combo that’s perfect for cakes! This simple, semi-homemade Christmas dessert is easy to make and comes together quickly. This cake is delicious, rich, and festive.
For the cake, use your favorite Devil’s food cake mix and add the following ingredients. You will also need instant chocolate pudding mix, vegetable oil, sour cream, peppermint extract, vanilla and large eggs (all at room temperature).
In a saucepan combine the cocoa powder and hot coffee and stir over low heat until well combined. Set aside to cool. Add the dry cake mix and wet ingredients to a mixing bowl. Whisk until there are no flour streaks and the batter is smooth.
Divide cake mixture evenly between two prepared pans. Bake until cakes are light in color, spring back to the touch and a toothpick inserted into center has moist crumbs clinging to it.
For a tropical treat that is not overly sweet, this coconut cake combines soft white cake with coconut filling, tangy cream cheese frosting, and a garnish of toasted shredded coconut. It is a crowd-pleasing dessert that can be made up to four days in advance.
Unlike the recipes from Bravetart and Cooking Classy, which used oil and butter, this one pairs the butter with milk for a more traditional cake texture. The recipe also calls for a bit of coconut milk powder, which adds subtle flavor without making the batter heavy.
The cake is surprisingly easy to make, since it uses boxed white cake mix and a homemade sour cream glaze. This glaze is what makes it taste like a cake that was effortlessly made by your grandmother. To prepare the glaze, whisk sour cream and a tablespoon or two of shredded coconut with some powdered sugar.
This simple cake is a fun addition to any celebration. It’s easy to make, and the results are impressive. It’s also a great choice for kids to bake.
You’ll need a box of white cake mix, vegetable shortening (which is not lard), powdered sugar, heavy cream, and vanilla extract. If you’d like to add more color, you can tint the frosting with food dye.
This recipe calls for confetti sprinkles, but you can use a different type of sprinkles. Just be sure that they are not too small or they will dissolve into a streaky mess of color. I prefer ice-cream-parlor-style rainbow sprinkles or flat confetti quins, which are available at baking or craft supply stores.
This is a gluten-free version of the classic Funfetti Cake. The cake itself is a moist yellow cake with beautiful pastel confetti specks. For an extra-special touch, add a layer of lemon curd or strawberry filling between the layers of the cake.