The easiest way to make a cake for birthday celebrations: Birthday Bundt Cake! This Funfetti Bundt Cake Recipe is a copycat cake and one of the moistest and most delicious bundt cakes I’ve ever made. It’s gorgeous and tastes SO good – it will cure all your cake cravings.

We’re all familiar with Nothin’ Bundt Cake, right? That delicious bundt cake store – even I request their mini bundt cakes for my birthday sometimes…until now. Now I know how to make a copycat cake that has that classic birthday cake flavor – and it’s just as good (or better because you didn’t have to spend as much money or drive to the shop). This recipe starts with a doctored cake mix – you won’t even know, I promise. It’s a light and airy cake with signature cream cheese frosting – and lots of sprinkles, of course!

How to make a Birthday Bundt Cake

1. Doctoring cake mix couldn’t be easier – all you need to do is add pudding mix and sour cream and you get a moist and flavorful cake NO ONE will guess started with a box. I love using the mix because no matter what your cake is always moist (which can be hard sometimes with from scratch baking). I recommend using a yellow cake mix for this but the basic recipe will work for ANY flavor or brand cake mix (as long as it’s the 14-15 ounce size).
2. Don’t make the cake according to the box, use my recipe, but you’ll still need oil (vegetable or canola oil), eggs and water.
3. You’ll need a bundt pan for this recipe – you can use any shape or just a basic one like I use.
4. It’s very important to grease and flour (or use baking spray) in every nook and cranny of the pan so the cake will release.
5. It’s best if you start with room temperature eggs and sour cream (that way there will be no lumps).
6. I recommend baking with good quality rainbow sprinkles (jimmies, not nonpareils) to reduce the chances that they’ll dissolve in the cake batter.
7. The frosting uses room temperature butter and cream cheese, along with powdered sugar and vanilla extract. It’s important for them to be room temp to avoid lumps!
8. You can skip the frosting if you want – this would also be great with whipped cream or fresh fruit on top.

Dorothy’s Expert Tips for Bundt Cake

• This is basically a foolproof bundt cake recipe so it’s the perfect way for a novice baker to make a cake.
• I always add more sprinkles on top and I love doing the classic icing technique (using a large round tip) but you can dust it with powdered sugar or frost the whole thing. Anything with festive sprinkles makes a beautiful presentation.
• Feel free to add some vanilla or almond extract to the cake batter too for even more flavor.
• The same recipe can be done with any flavor cake mix to make lemon cake or chocolate bundt cake or anything – just use a different flavor cake mix and the same other ingredients.
• If you happen to have mini bundt pans you can use those too, the baking time will be less.
• How to avoid your bundt cake sticking to the pan: invert it over your serving plate or a wire rack after 10 minutes of rest after baking. Do not wait until it’s fully cool to release it!

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Funfetti Bundt Cake Recipe

This easy cake mix bundt cake recipe is full of sprinkles with cream cheese frosting – it’s acopycat of a Nothin’ Bundt Cake Confetti Cake recipe!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 420kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cake:

• 1 (15 ounce) box yellow cake mix
• 1 (3.4 ounces) box instant vanilla pudding mix
• 1 cup (227g or 8 ounces)sour cream
• 4 large eggs
• ½ cup water
• ½ cup vegetable oil
• ½ cup (77g) rainbow sprinkles, plus more for garnish

For the Fosting:

• ½ cup (113g) unsalted butter, softened
• 8 ounces (226g) cream cheese, softened
• 3 cups (339g) powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

• Place a rack in the center of the oven. Preheat oven to 350°F. Grease and flour a 10-12-inch bundt pan (or spray with nonstick baking spray).
• Add cake mix, pudding mix, sour cream, eggs, water, and oil to a large bowl. Mix with a hand mixer until smooth. Fold in sprinkles.
• Pour batter into prepared pan. Bake until a toothpick comes out clean, approximately 40-45 minutes.
• Cool 10 minutes in pan, then invert over serving plate to release the cake from the pan.
• Allow to cool completely before frosting.
• Make the frosting by mixing the butter and cream cheese with a hand mixer or stand mixer fitted with the paddle attachment. Add powdered sugar, salt, and vanilla and mix until smooth.
• Add to a piping bag fit with a large round tip and pipe onto cake. If frosting seems too thin to hold it’s shape, chill 30 minutes before piping.
• Add additional sprinkles and chill to set icing.
• Store loosely covered in the refrigerator for up to 3 days. Cake can be made ahead and frozen with or without frosting.

Video

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 38g | Protein: 4g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 198mg | Potassium: 73mg | Fiber: 0.002g | Sugar: 37g | Vitamin A: 689IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 0.3mg

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My Chocolate Poke Cake recipe is a gooey and rich chocolate cake that starts with a cake mix. The moist cake is filled with homemade chocolate ganache and topped with from-scratch chocolate whipped cream frosting. It is so decadent and delicious – the perfect chocolate cake and a chocolate lovers dream.

A poke cake is a cake that has holes poked in it so it can be filled with different kinds of fillings and this version is all about the chocolate! Most poke cakes are made with sweetened condensed milk or chocolate syrup but this one uses chocolate ganache and has a chocolate whipped cream frosting all over the top of the cake.

It starts with a cake mix, so it’s super easy to make. It’s the most decadent chocolate cake you’ll ever eat and with the whipped chocolate frosting it has a rich chocolate flavor that is unparalleled. Poke cake recipes are so easy to make and this is my favorite.

How to Make Chocolate Poke Cake

• Chocolate Cake Mix: Any brand that you’d prefer! Remember, you will need the cake mix, plus the ingredients needed to make the cake, usually eggs, vegetable oil and water.
• Heavy Whipping Cream: Along with chocolate chips this will help you make the ganache and the fresh whipped cream to top the cake.
• Cocoa Powder: I use natural unsweetened cocoa powder but you can also use dutch process for a richer flavor.
• Using ganache to fill the cake with, instead of chocolate sauce or hot fudge, makes a huge difference in the chocolate flavor. It’s the secret ingredient!

Expert Tips

• Use the end of a wooden spoon, or something similar sized to poke the holes into the cake.
• I chose to go triple chocolate with this recipe, but if you want to fill the cake with a fruit filling or caramel sauce instead of chocolate ganache, go for it!
• You could also frost this poke cake with a vanilla or chocolate buttercream, or a whipped cream frosting.
• Add some chopped pecans on top for a Turtle cake, or sprinkle the top with mini chocolate chips for some crunch.

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Chocolate Poke Cake Recipe

This Chocolate Poke Cake is a chocolate lovers dream! Start with an easy cake mix, then fill it with chocolate ganache and top with chocolate whipped cream!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 576kcal

Author Dorothy Kern

Cost 15

Ingredients

Cake

• 1 box chocolate cake mix PLUS ingredients listed on box to make the cake (approx 15.25 ounce box)

Chocolate Ganache

• 1 ½ cups heavy cream
• 2 cups (340g) chocolate chips

Chocolate Whipped Cream Topping

• 2 cups (474ml) heavy cream
• ¼ cup (28g) granulated sugar
• ½ cup (40g) unsweetened cocoa powder
• ⅛ teaspoon salt
• ½ teaspoon vanilla extract

Instructions

Cake

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
• With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.

Ganache

• In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
• Pour over the cooled cake and spread evenly. Cool completely before frosting.

Chocolate Whipped Cream

• Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
• Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
• Add whipped cream to the cake and gently spread evenly on the cake.

Video

Notes

• I used a Betty Crocker super moist cake as I wanted a moist cake, but you can use whatever cake mix you like. Just make sure you follow the directions on the box for making the cake.
• After applying the ganache over the cake, wait until completely cool off as it is easier to spread the whipped cream.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 51g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 517mg | Potassium: 328mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1314IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg

Better Than Sex Cake Instructions

1. Prepare the cake mix and bake according to the direction on the box. Pour the cake batter into cake pan. Bake in a 9 x 13-inch pan.
2. With a straw or the handle of a wooden spoon, poke holes over the entire cake.
3. Make the chocolate ganache then pour over the cooled cake.
4. Beat whipped cream to soft peaks in a large bowl with an electric mixer and mix in cocoa, sugar, salt, and vanilla extract and beat until stiff peaks form. Frost cooled cake.

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Learn how to decorate a Mickey Mouse Cake even if you aren’t a cake decorator! This easy cake decoration is something ANYONE can do easily without any special tools – you just need a few easy ingredients and a love for Mickey Mouse!

I have so many feels about this cake, even more this morning than I did when I made it a few weeks ago.

A friend’s daughter was turning 10 and Disney is her favorite thing. She wanted a Mickey Mouse Disney cake, so I offered to make it for her. Putting this cake together, dreaming up how to decorate it, building my own sprinkle mix: it gave me so much happiness.

It turns out that a Mickey Mouse Cake is not only magical because everything Disney is magical, but because it’s a fun and sweet cake for anyone’s birthday.

How to make a Mickey Mouse Cake

1. All products you need to make this cake are linked in the bottom of this post.
2. I started with my yellow cake recipe. You could use any cake you want (maybe chocolate or red velvet) and you can even add sprinkles to make it a funfetti cake. Use my recipes or use a box, just make sure you end up with two 8-inch or 9-inch round cakes.
3. Fill them as desired with frosting or filling and then crumb coat the cake with some vanilla frosting. (Sometimes I cheat and crumb coat my cakes with canned frosting!)
4. How do you make a rosette on a cake? I am amazing at making a rosette cake – I use them on all my cake and cupcake recipes. Use a Wilton 1M tip to make the swirl, building it up as you go.
5. The Mickey frosting has two yellow dots of yellow frosting (or you can use two yellow pearl sprinkles).
6. The Minnie frosting has white pearl sprinkles to represent the dots on her dress.
7. Each rosette has two mini Oreo ears to make the Mickey Mouse ears!

Tips

• Don’t want to make a cake? Buy a plain layer cake from the bakery and just decorate it yourself.
• If you can’t find sprinkles you like, make your own sprinkle mix! I mixed the Mickey Mouse Sprinkles and the jimmies to make my own colorful mix.
• This cake was done in traditional Mickey colors but you can swap this to easily make a Minnie Mouse Cake by using shades of pink.
• Since it can be hard to get food coloring to be really red, head to your local craft store and get some already-made red frosting. It comes in a can and has the perfect color. This is so much easier than making your own red frosting!

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Mickey Mouse Cake (How To)

How to decorate a Mickey Mouse Cake for people who can’t decorate! This easy cake decoration is something anyone can do!

Course Dessert

Cuisine American

Prep Time 3 hours hours

Total Time 3 hours hours

Servings 16 servings

Calories 85kcal

Author Dorothy Kern

Cost $20

Ingredients

• 1 recipe Basic Yellow Cake baked as 8-inch rounds
• 2 recipes Basic Vanilla Frosting
• 1 recipe chocolate ganache drizzle
• 1 can Wilton red frosting
• 20 mini Oreos or mini chocolate covered Oreos
• 2 tablespoons yellow frosting
• 2 tablespoons white pearl sprinkles
• 2 cups sprinkles Mickey sprinkles

Instructions

• Fill your cake as desired and give it a crumb coat. Chill.
• Frost the outside of your cake with white frosting (or any color you want). Smooth it as much as possible. 
• Mix your sprinkles or use any color combination you want to press along the bottom of the cake. Do this right after frosting so they’ll stick. Do it over the sink too – it’ll make a mess! Chill to set.
• Drizzle the cake with the chocolate ganache. Let set before decorating.
• Use a 1M tip to pipe rosettes around the edge of the cake. Decorate every other one with two yellow dots (Mickey) and white pearl sprinkles (Minnie). Top each with two mini Oreos to represent ears.
• Cake will last in refrigerator up to 2 days.

Nutrition

Serving: 1serving | Calories: 85kcal | Carbohydrates: 18g | Fat: 1g | Sugar: 18g

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Classic Birthday Cake Recipe

This is the BEST Yellow Cake Recipe! With moist and buttery layers, it’s perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never need to buy a box cake mix again, plus you can choose your favorite frosting – chocolate or vanilla!

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Basic Yellow Cake Recipe

This is the BEST Basic Yellow Cake Recipe! It’s perfect for a layer cake, a sheet cake or cupcakes! This easy cake recipe is homemade – you’ll never need to buy a box cake mix again.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Assembling Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 24 servings

Calories 334kcal

Author Dorothy Kern

Cost $8-12

Ingredients

For the Cake:

• ½ teaspoon salt
• 3 teaspoons baking powder
• 2 ½ cups (310g) all-purpose flour
• 1 cup (227g) unsalted butter, melted
• 1 ½ cups (297g) granulated sugar
• 4 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1 ¼ cups (296) ml buttermilk

For chocolate frosting:

• ½ cup (40g) unsweetened cocoa powder
• 3 ½ cups (396g) powdered sugar
• ¼ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 2-3 tablespoons (30-45ml) heavy whipping cream

For Vanilla Frosting

• 1 cup (227g) unsalted butter, softened
• 4 cups (452g) powdered sugar
• ½ teaspoon salt
• 1 teaspoon (5 ml) vanilla extract
• 2-3 tablespoons (30-45 ml) heavy whipping cream

Instructions

For the cake:

• Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
• Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
• Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
• Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
• Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
• Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes

For the frosting:

• If you're making chocolate frosting, first whisk powdered sugar, cocoa, and salt until no lumps remain. If making vanilla frosting, whisk powdered sugar with salt.
• Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
• Add powdered sugar (or cocoa/powdered sugar mixture), one cup at a time, and beat on medium speed until crumbly. Mix vanilla..
• Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
• Frost cake or cupcakes as desired.

Video

Notes

• You can use a 9×13-inch pan, two 8-inch or 9-inch rounds, or make 24 cupcakes.
• Store cake on counter for up to 3 days. Cake can be frozen (with or without frosting) for up to 2 months. Be sure to wrap it well in plastic wrap or an airtight container.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 175mg | Fiber: 1g | Sugar: 30g

Step-by-Step Photos

Citrusy Key Lime Cake is moist and tender and full of key lime flavor! It’s a light and fluffy cake with a sweet and tart key lime cream cheese frosting – the perfect cake recipe for citrus lovers!

Recently I remade my Key Lime Pie and then I had a bottle of key lime juice and a bag of key limes left over. Not wanting them to go to waste I decided to make this moist Key Lime Cake recipe that’s full of simple ingredients, tons of key lime flavor, and a key lime frosting. It’s easy and delicious and perfect for key lime lovers (like me!)

How to make Key Lime Cake

1. Skip the recipes that use a yellow cake mix – it’s easy to make this cake from scratch!
2. While I recommend real key limes for zest and decoration, I always buy bottled Key Lime juice when baking. Key limes are so tiny that it would take bags and bags to get enough juice for this easy recipe, so do yourself a favor and grab the bottle of juice.
3. You can substitute regular limes (aka Persian Limes) for the zest, but use key lime juice for best results and flavor. Key Lime Zest is where most of the flavor comes from – zest has all the citrus flavor, so don’t omit.
4. While many of my cake recipes use melted unsalted butter, this one uses oil. Vegetable oil makes a super moist cake!
5. Whenever I make recipes with lemon or lime I always whisk my zest with the granulated sugar before mixing – this infuses the sugar with citrus flavor.
6. Whenever I make cake I like to whisk my dry ingredients first, then mix my wet ingredients and add them together at the end.
7. You can bake this cake in three 8-inch round cake pans, two 9-inch round cake pans, a 9×13-inch cake pan, or as 24 cupcakes.
8. Be sure to grease and flour your pans for easy removal, and for level cake layers (without having to cut) I love using bake even strips. They’re my new layer cake obsession!

How to make Key Lime Frosting

• While you can make the cake with a simple whisk or spatula, I like using an electric mixer with the paddle attachment to make the frosting to make life easier.
• The fresh key lime cake wouldn’t be complete without frosting – and to temper the sweetness and get the perfect balance of flavors, we’re altering my cream cheese frosting recipe to be full of tons of key lime flavor.
• I added zest into the frosting as well to give it an extra punch of flavor.
• Remember that fresh lime juice and key lime juice taste different – so be sure to use the latter or you’ll just end up with a lime cake and lime frosting.

Expert Tips

• If you want even more tart lime flavor, make key lime curd to fill the cake with.
• Use whole milk for best results when baking cake; the more fat in the milk the more tender the end result is.
• You know cakes are done baking when a toothpick comes out clean from the center of the cake.
• Because of the oil in the cake, it will brown a lot in the oven. Don’t worry; this is normal and won’t affect the flavor.
• When frosting a cake, I always like to give it a thin layer first (a crumb coat) then do the finished frosting so you don’t get cake crumbs all mixed up in your gorgeous finished cake.

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Key Lime Cake Recipe

Key Lime Cake with Key Lime Frosting – this easy cake recipe is tart and sweet with tons of lime flavor. Make it as a layer cake or a sheet cake!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 569kcal

Author Dorothy Kern

Cost $15

Ingredients

Cake:

• 2 ¾ cups (341g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Zest from 2-3 key limes (or 1 lime)
• 2 cups (400g) granulated sugar
• 1 cup (237ml) vegetable oil
• 1 ⅓ cups (316ml) milk
• 1 ½ tablespoon (23ml) key lime juice
• 3 large eggs

Frosting:

• 8 ounces (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 2 tablespoons (30ml) key lime juice
• Zest from 2 key limes (or 1 lime)
• 5 cups (565g) powdered sugar

Instructions

Make the Cake:

• Preheat oven to 350°F. Grease and flour pan(s). Cake makes three 8-inch rounds, two 9-inch rounds or a 9×13-inch cake.
• Whisk flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Whisk sugar and key lime zest in a large bowl (or the bowl of a stand mixer). Add the vegetable oil and mix with a hand mixer (or use the paddle attachment for a stand mixer). Mixture will be grainy.
• Add eggs and lime juice; mix until combined.
• Add the flour and milk together in two separate additions; mix until smooth. Be careful not to over mix – mix just until the batter comes together, being sure to scrape the sides and bottom of the bowl.
• Divide and pour batter into pan(s) evenly. Bake until a toothpick comes out clean from the center. The top of the cake will get very brown. I recommend either baking in the center rack or rotating/moving pans between the top and bottom rack during baking.
• Bake time is approximately 30-40 minutes, depending on your oven. Cool completely before frosting.

Make the frosting and assemble the cake:

• Beat cream cheese and butter until smooth in a large bowl or bowl of a stand mixer fitted with the paddle attachment. Add 2 cups powdered sugar, salt, vanilla, lime juice, and zest. Mix until smooth. Add the remaining powdered sugar and mix on medium speed until smooth and fluffy.
• Frost top of a 9×13-inch cake or place cake rounds on a cake plate. Frost in between layers with a thin layer of frosting, then frost the top and sides. Decorate with key lime slices if desired.
• Store cake in the refrigerator, loosely covered. You can make the cake and frosting up to 24 hours ahead and store in the fridge or freeze for up to a month before assembling.

Video

Notes

• I usually use bottled key lime juice and key limes for zest. You can juice the key limes if you want but you’ll need several. You can also make this cake with regular (Persian) limes.
• For even layers, use bake even strips around your pans. Then you won’t need to level the cake layers.
• I find it easiest to frost outside and top cake first with a very thin layer of frosting (this is called a crumb coat to catch all the crumbs). Chill about 30 minutes and then add the top layer and you won’t get many (if any) crumbs in the frosting.

Nutrition

Serving: 1serving | Calories: 569kcal | Carbohydrates: 82g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 325mg | Potassium: 112mg | Fiber: 1g | Sugar: 63g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

Step-by-Step Photos

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My Strawberry Shortcake Cake recipe layers of moist vanilla cake filled with fresh juicy strawberries and topped with a stable whipped cream frosting. It’s soft and sweetIt’s the PERFECT cake for strawberry season when you have so many fresh berries!

Cake Frosting Tips

• For best results, be sure that your cake is completely cool before you frost it so the frosting doesn’t melt.
• Fill cake: Place one layer on your cake plate then top with fresh fruit. Add the second cake layer and repeat.
• How to frost the outsides of the cake: I just did a quick crumb coat on the sides so you can see the cake peeking through. You could do a thicker layer of frosting if you want. Want to make a naked cake? Just frost the top and skip frosting the sides.
• I did some swirls on top of the cake with a 1M tip and then placed strawberry halves around the edges.
• You can make this with any kind of berries too, or a mixture.
• When baking your cake, line the bottom with parchment paper rounds for easy removal.

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Strawberry Shortcake Cake Recipe

Strawberry Shortcake Layer Cake is a fun cake for strawberry season, made with yellow cake, strawberry filling and whipped cream frosting! I’m not a great cake decorator but this was easy to make!

Course Dessert

Cuisine American

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 12 servings

Calories 350kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• ½ teaspoon salt
• 3 teaspoons baking powder
• 1 cup (226g) unsalted butter, melted
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups buttermilk

Filling and Assembling

• 1 ½ – 2 pounds fresh strawberries
• 1 tablespoon (12g) granulated sugar
• 8 ounces (225g) cream cheese
• 1 cup (113g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (474ml) cold heavy whipping cream

Instructions

Make the Cake:

• Preheat oven to 350°F. Grease and flour three 8-inch or two 9-inch round pans.
• Whisk flour, salt, and baking powder in a medium bowl.
• Mix melted butter with sugar using a hand mixer or stand mixer fitted with the paddle attachment. Mix in eggs one at a time. Then mix in buttermilk and flour mixture in two additions, mixing between each.
• Divide batter among the pans and bake 25-33 minutes for 8-inch pans and 24-27 minutes for 9-inch pans, or until a toothpick comes out clean. Cool completely before assembling the cake.

Filling and Frosting:

• Make the whipped cream topping: beat cream cheese, powdered sugar, and vanilla until smooth with a hand or a stand mixer fitted with the whisk attachment. Scrape the sides and bottom of the bowl, then run the mixer while adding the heavy whipping cream. Beat until stiff peaks form.
• Wash and hull one pound of strawberries. Dice them small and add to a bowl with 1 tablespoon granulated sugar. Stir and allow to sit for 5 minutes.
• Place one cake layer on a cake plate. Frost with a bit of the whipped cream frosting and top with berries. Repeat for any additional layers.
• Frost the top and sides of the cake as desired. To make it more naked looking as in the photos, just give the sides a light crumb coating.
• The swirls on top the cake are made with a Wilton 1M tip. Decorate around the top and edges with remaining strawberries, cut in half.
• Store in refrigerator for up to 2 days. Freezing is not recommended.

Video

Notes

• You can use a cake mix in place of making the layer cake from scratch.
• For even baking, I recommend using bake even strips (then there is no doming of the cake layers).

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 40g | Protein: 1g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 106mg | Sugar: 31g

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Vanilla Mug Cake to the rescue! This soft and fluffy single-serve cake is full of colorful sprinkles – mix in 1 minute and cook in 1 minute! It’s the perfect way to satisfy your sweet tooth without baking an entire cake.

This easy Vanilla Mug Cake Recipe is pure deliciousness in a mug – one of my favorite single-serving desserts. It’s light, airy, and has that classic vanilla cupcake flavor we all know and love. Plus, the sprinkles add a fun and festive touch that makes it perfect to enjoy without frosting.

And let’s be honest, sometimes you just want a little bit of cake without all the fuss. This recipe is quick, easy, and requires minimal cleanup – perfect for those nights when you need a sweet treat ASAP! I know I crave yellow cake often but I don’t want to make a whole batch – and that’s when this recipe is perfect.

How to make Vanilla Mug Cake

I cut this recipe down from my traditional birthday cake recipe – all the math is done for you! If you love a single serving cake (like my chocolate mug cake) this one is perfect for you.

1. Egg Yolk: You only need half an egg, which I compensated for by using one large egg yolk. I tried it with the white and it didn’t turn out, so the fat in the yolk is needed for a soft and moist cake recipe.
2. Flour: While I used all-purpose flour, you can also use gluten-free flour (the 1:1 AP flour). You’ll also need a pinch of salt and some baking powder.
3. Butter: Like my cake recipe, this one starts with melted unsalted butter, although you can substitute vegetable oil to make it dairy-free.
4. Milk: You can use any kind of milk (regular, fat free, low fat) or non-dairy milk (like almond milk).
5. While it might be easier to make the cake in the mug you’re cooking it in, I prefer to use a separate bowl.
6. You’ll need a microwave-safe mug or ramekin that is at least 7 ounces. The batter will rise as it cooks, so be sure that your vessel is big enough.

Expert Tips

• All microwaves cook differently so you might need less or more time. Once you make it a few times you’ll get to know how yours cooks.
• How do I know when it’s done? The cake is done when a toothpick inserted into the center comes out clean.
• Be careful not to overfill the mug! The batter will rise as it cooks, so leave some room at the top.
• The cake won’t fill a regular size coffee mug all the way to the top.
• The texture is as close to the real thing as you’re going to get with a microwave cake, but know it won’t be exactly like the real thing.
• Can you bake this cake in an oven? Yes, at 350°F for about 10-15 minutes.

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Vanilla Mug Cake Recipe

Small Batch Pancakes – make 4 pancakes for two or 2 pancakes for a single serve breakfast! Easy and fluffy pancakes are so simple.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 1 serving

Calories 321kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2 Tablespoons (16g) all-purpose flour
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• 1 tablespoon (14g) unsalted butter, melted
• 2 tablespoons (21g) granulated sugar
• 1 egg yolk
• ⅛ teaspoon vanilla extract
• 1 ½ tablespoons (3/4 ounce) milk (any kind)
• 1 teaspoon (5g) rainbow sprinkles , optional

Instructions

• Whisk flour, baking powder, and salt. Set aside.
  2 Tablespoons (16g) all-purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon salt
• Whisk melted butter with sugar, then whisk in egg yolk and vanilla.
  1 tablespoon (14g) unsalted butter, melted, 2 tablespoons (21g) granulated sugar, 1 egg yolk, ⅛ teaspoon vanilla extract
• Stir in flour mixture and milk, then stir in rainbow sprinkles.
  1 ½ tablespoons (3/4 ounce) milk, 1 teaspoon (5g) rainbow sprinkles
• Spray a mug or ramekin (at least 7oz size) with nonstick cooking spray. Add the cake batter.
• Cook for approximately 1 minute on high in the microwave, or until a toothpick comes out with just a few crumbs.
• Cool before eating.

Video

Notes

• All microwaves cook differently so your cake might take a little less time or a little more time depending on how it cooks.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 227mg | Sodium: 311mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 646IU | Calcium: 100mg | Iron: 1mg

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Red Velvet Cake is the best ultra moist, buttery, soft cake recipe with cream cheese frosting! It’s a classic cake that’s super tender with a vibrant red color and delicious flavor – it’s not just red vanilla cake – red velvet is it’s own flavor, and it’s delicious.

I’ve always wondered about the flavor of Red Velvet Cake – is it vanilla? Is it chocolate? It’s actually neither – or a combination of both. This is a classic cake recipe has just a hint of cocoa with the tang from buttermilk for a flavor that’s all its own – and it’s SO good!

My red velvet cake recipe is the softest one you’ll eat. It is always moist, sweet, soft, and delicious, especially with the frosting. Nothing goes better together than red velvet and cream cheese frosting; they’re the ultimate pair…but I wouldn’t hesistate to frost this with cookies ‘n cream frosting either! If you need a delicious cake that has a great texture and flavor, and can be made easily, this is the best recipe to try.

Important Ingredients

• Cocoa Powder: Use unsweetened cocoa powder – not Dutch process cocoa. Dutch process can interfere with the baking soda, and you want a fluffy moist cake, so don’t chance it.
• Buttermilk and White Vinegar: These are important ingredients for making that moist airy cake (the acid activates the baking soda) but red velvet is also supposed to have a tiny tang from the vinegar flavor, so there is no substitutions for the vinegar. (It also helps the red color POP!) You can use a buttermilk substitute if needed.
• Food Coloring: I prefer to use regular grocery store food coloring (not gel) for red velvet recipes.

How to Make Red Velvet Cake Tips

1. I like to whisk my dry ingredients and wet ingredients separately, then mix them together. This is very similar to how I make my chocolate cake.
2. Because there’s no softened butter in this cake, you can whisk it by hand (but using an electric mixer with the paddle attachment is fine too).
3. Be sure to scrape the sides of the bowl while mixing.
4. I always add the red food coloring last.
5. Cool cake layers completely on a wire cooling rack before frosting.
6. If you want visuals on how to make cream cheese frosting, be sure to see the post at that link. I go into detail about ingredients and how to make it (with step-by-step photos and a video).

Expert Tips

• Pan Sizes: This cake can be baked in two 9-inch round cake pans, three 8-inch round cake pans, a 9×13-inch pan, or as 24 red velvet cupcakes (see recipe for baking times).
• When frosting a dark colored cake like this with a light colored frosting, you can avoid getting crumbs in your frosting by first doing a crumb coat: a very thin layer of frosting that goes on first – all over the cake. Chill until the frosting semi-sets and then do a thicker second layer and you’ll minimize the amount of red crumbs that are in your final cake.
• Decorating Red Velvet Cake: I used some cake crumbs to decorate the top, but you could leave it plain or make swirls with a piping tip and extra frosting. Or decorate with sprinkles or strawberries.

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Red Velvet Cake Recipe

The BEST fluffy and moist Red Velvet Cake Recipe with cream cheese frosting – this works as a cake or cupcakes and it's so good.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 16 servings

Calories 794kcal

Author Dorothy Kern

Cost $10

Ingredients

Cake:

• 2 cups (400g) granulated sugar
• 3 cups (372g) all-purpose flour
• 2 tablespoons (10g) unsweetened cocoa powder
• ¾ teaspoon salt
• 1 ½ teaspoons baking soda
• ¾ cup (177ml) vegetable oil
• 1 ½ cups (355ml) buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar
• 1 tablespoon red food coloring

Cream Cheese Frosting:

• 16 ounces (454g) cream cheese softened
• 1 cup (226g) unsalted butter softened
• 5 cups (600g) powdered sugar
• 2 teaspoons vanilla extract

Instructions

Cake:

• Preheat oven to 350°F. Grease and flour two 9×2-inch cake pans or three 8×2-inch cake pans.
• Whisk sugar, flour, cocoa powder, salt, and baking soda in a large bowl.
• Add oil, buttermilk, eggs, vanilla, and vinegar to a large measuring cup or medium sized bowl. Whisk to combine.
• Add wet ingredients to dry ingredients and whisk until smooth. Whisk in red food coloring.
• Divide into pans equally. Bake until a toothpick comes out clean, about 30-35 minutes. Cool completely before frosting.

Frosting:

• Using a hand mixer or stand mixer, cream butter and cream cheese until fluffy.
• Slowly add in powdered sugar and vanilla. Mix until smooth.
• If the cake has rounded tops, cut off the top to make the cake level. Reserve this to add crumbs to the top of the cake, if desired.
• Place cake on cake plate. Fill with frosting. Top with second layer and frost the top and sides with the remaining frosting.
• Decorate top of cake as desired. Store loosely covered in the refrigerator.

Video

Notes

• You can also make 24-28 cupcakes (bake 18-22 minutes).
• I prefer regular food coloring (not gel) for this cake, but either may be used. If using gel food coloring you will not need the full tablespoon.
• Store cake loosely covered at room temp for up to 2 days or chilled for up to 3 days. You can freeze slices, or make ahead and chill/freeze cake layers well wrapped and frosting in an airtight container.

Nutrition

Serving: 1serving | Calories: 794kcal | Carbohydrates: 120g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 340mg | Potassium: 120mg | Fiber: 1g | Sugar: 100g | Vitamin A: 832IU | Calcium: 67mg | Iron: 1mg

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This Pumpkin Roll Recipe has been in my family for years! On my first Christmas with my husband’s family, my mother-in-law (the grandkids call her Mima) gave me a pumpkin roll as a gift and we’ve been making it ever since. It’s a soft pumpkin cake with cream cheese frosting and it’s so easy to make (easier than you think!)

Ever since I first tasted my mother-in-law’s pumpkin rolls, I’ve wanted to pass on the tradition and start making them myself. I was always impressed with how perfectly rolled and delicious they were but I was nervous to make them because they looked hard. She gave me the recipe I was shocked at how easy cake rolls are to make! This roll has a great pumpkin flavor throughout with delicious pumpkin spice and it’s rolled with a delicious cream cheese filling!

Expert Tips

• Don’t let the cake cool completely before you roll it, start to roll when it is still warm so the cake is malleable. This decreases the likelihood of cracking. 
• Make sure you beat the eggs properly! They need to mix for the full time so they get thick and yellow and frothy.
• You can use parchment paper or a towel dusted with powdered sugar to roll the cake in.
• Add chopped nuts into the filling for some crunch (chopped walnuts or pecans).
• Double the filling and frost the outside of the cake roll too – this is useful especially if the cake cracks.
• If the cake is under done or over done, it will crack (make sure a toothpick comes out clean and the cake bounces back when touched). Be sure to roll it while it’s hot so the cake shapes into a spiral.

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Pumpkin Roll Recipe

Mima's Pumpkin roll is a family favorite recipe. Make this cake roll large or make three mini pumpkin rolls that are perfect for giving!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 2 hours hours

Total Time 35 minutes minutes

Servings 10 servings

Calories 296kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cake:

• 3 large eggs
• 1 cup (200g) granulated sugar
• ⅔ cup pumpkin puree
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¾ cup (93g) all purpose flour

For the Filling:

• 4 ounces (113g) cream cheese room temperature
• 4 tablespoons (57g) unsalted butter softened
• 1 ½ cups (170g) powdered sugar
• 1 teaspoon vanilla
• Powdered sugar for dusting

Instructions

• Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with Reynold’s Wrap spray with nonstick cooking spray for easy removal.
• Beat eggs at high speed for 4 minutes, or until the eggs are thick and dark yellow and foamy. Mix in sugar until combined. Add pumpkin puree, lemon juice, baking powder, spices, and salt, mix until combined, then slowly mix in the flour, scraping the sides of the bowl as needed.
• Place cake batter in prepared pan and spread into an even layer. Bake for 11-15 minutes or until it somewhat bounces back when you lightly press it (and the top of the cake doesn’t stick to your fingers). A toothpick will come out clean.
• While the cake is in the oven, lay out a sheet of parchment paper. Remove the hot cake from the oven and immediately flip it over (careful not to burn yourself) and remove the pan and foil.
• Roll up the cake using the parchment paper. Let sit at room temperature to cool, about 2-3 hours.
• Make the filling: beat cream cheese and butter until creamy, then mix in powdered sugar one cup at a time. Add the vanilla and mix until smooth and frosting is spreadable.
• Assemble the cake: carefully unroll the cake from the parchment paper. It may crack, but that’s okay, just be gentle.
• Add equal amounts of frosting to each section of cake. Roll up each cake roll. Wrap in plastic wrap and chill until ready to serve. For serving, dust with powdered sugar.
• You can make this as one large roll or three small ones. If you want to make three small cake rolls: slice the hot cake into three equal pieces. Leave it on the parchment paper or towel and roll it hot. Fill each separately and re-roll for 3 small cake rolls.
• Store in refrigerator for up to 3 days or wrap well in plastic wrap and freeze for up to one month.

Video

Notes

• The cake will bounce back when touched when it’s done.
• Make sure to beat the eggs the full time – the eggs should get thick and yellow and foamy.
• Store the cake in the refrigerator or freeze it, wrapped well in plastic wrap or in an airtight container.
• If the cake cracks, make extra frosting and frost the outside and no one will know!

Nutrition

Serving: 1serving | Calories: 296kcal | Carbohydrates: 53g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 174mg | Potassium: 117mg | Sugar: 44g | Vitamin A: 2860IU | Vitamin C: 0.9mg | Calcium: 45mg | Iron: 1mg

Step by Step Photos

1. Mix together dry ingredients in a medium bowl.

2. Beat eggs at high speed for 4 minutes, or until the eggs are thick and dark yellow and foamy. You’ll want to use a mixer for this.

3. Add pumpkin puree, lemon juice, baking powder, spices, and salt, mix until combined.

4. Place cake batter in a 10×15-inch jelly roll pan and spread into an even layer. 

5. Bake until it somewhat bounces back when you lightly press it (and the top of the cake doesn’t stick to your fingers). A toothpick will come out clean.

6. While the cake is in the oven, lay out a thin kitchen towel and spread with powdered sugar. Remove the hot cake from the oven and immediately flip it over (careful not to burn yourself) and remove the pan and foil.

7. Roll up the cake using a towel. Let sit at room temperature to cool.

8. Make the filling in a large bowl: beat cream cheese and butter until creamy, then mix in powdered sugar one cup at a time. Add the vanilla and beat until smooth and frosting is spreadable.

9. Assemble the cake: carefully unroll the cake from the parchment paper. It may crack, but that’s okay, just be gentle. Add equal amounts of frosting to each section of cake.

10. Roll up each cake roll. Wrap in plastic wrap and chill until ready to serve. For serving, dust with powdered sugar.

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This Crockpot Cake is a perfect warm chocolate cake that you can make in a slow cooker. It even makes it’s own pudding frosting and it’s pure heaven!

Chocolate Cake Recipe in the Crock Pot

This crockpot cake is similar to dump cake, hot fudge cake, or a lava cake, but it is made in the crockpot or slow cooker. It truly is a warm and delicious treat that I love to make because it’s SO good. If you’re a chocolate cake lover you’re going to want to be making this recipe on repeat. It’s a from scratch fluffy cake that makes a chocolate pudding sauce or frosting – serve it warm with ice cream and you’ll love it.

Ingredients Needed

• Sugar: The only sugar you need for this recipe is granulated sugar.
• Cocoa Powder: Unsweetened cocoa powder – you can use dutch process too.
• All-Purpose Flour
• Milk: Use any kind of milk that you like best (nondairy works too)
• Water: This water will need to be boiling and creates the pudding.

How to make Crockpot Chocolate Lava Cake

1. Whisk dry ingredients (flour, sugar, baking powder, salt, and cocoa). Stir in oil, vanilla, and milk.
2. Whisk sugar, cocoa, and salt into boiling water.
3. Add cake to the liner of a crock pot. Top with chocolate water.
4. Add a paper towel to the top of the insert and cover with the lid. Set to 2 hours, but check at 1 hour and again at 1.5 hours.

Expert Tips

• There are no eggs in this cake, making it the perfect cake for people with allergies!
• This chocolate cake tastes good alone, but I always add a scoop of vanilla ice cream.
• Not all slow cookers cook the same – be sure to check the cake at 1 hour and again at 1.5 hours because your crockpot might cook faster than mine.

FAQ

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Crockpot Cake Recipe

This cake is like a chocolate lava cake but made in a slow cooker – a fluffy homemade chocolate cake that makes it's own chocolate pudding frosting!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 336kcal

Author Dorothy Kern

Cost $6

Ingredients

For the Cake:

• 1 cup (124g) all-purpose flour
• ¾ cup (150g) granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons (27g) unsweetened cocoa powder
• ⅓ cup (79ml) vegetable oil
• 1 teaspoon vanilla extract
• 1 cup (237ml) milk

For the Sauce:

• 1 cup (237ml) boiling water
• ¼ cup (20g) unsweetened cocoa powder
• 1 cup (200g) granulated sugar
• Pinch salt

Instructions

• Make the Cake: Whisk flour, sugar, baking powder, salt, and cocoa powder in a large bowl. Add oil, vanilla, and milk and whisk until smooth.
• Spray the insert of a 7-Qt slow cooker with nonstick cooking spray. Pour cake batter into insert.
• Make the topping: add the cocoa, salt, and sugar to the boiling water and whisk to combine. Slowly pour over the cake batter in the crockpot insert.
• Cover the insert with paper towels, place in crockpot and place lid on top of paper towels.
• Set time for HIGH for 2 hours. Check cake after 1 hour and then again at 1.5 hours. Cake will look wet in center but the edges will look done and a toothpick will come out clean near the edge when done. All slow cookers cook differently, mine took 1.5 hours.
• Serve warm with ice cream or whipped cream.

Video

Notes

For easy clean up, use a slow cooker liner.

You can use regular or dutch process cocoa powder.

You can use any kind of milk.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 86mg | Potassium: 184mg | Fiber: 2g | Sugar: 45g | Vitamin A: 49IU | Calcium: 68mg | Iron: 1mg

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