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Due to the extensive nature of this compilation, this recipe provides a general guide for baking and decorating various cakes. Each cake listed would typically be a full recipe on its own. For detailed instructions on each specific cake, please refer to individual recipes.

General Cake Base: For most layered cakes (Coconut, Matilda, Biscoff, Cannoli, Carrot, German Chocolate, Chocolate Raspberry), prepare a standard vanilla or chocolate cake batter. Cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Gradually add dry ingredients to wet ingredients, alternating with 1 cup whole milk, beginning and ending with dry. Stir in 1 tablespoon vanilla extract. Divide batter among two 8-inch round cake pans (greased and floured). Bake at 350°F for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely on a wire rack.

General Buttercream Frosting: For a basic buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, alternating with 1/4 cup whole milk or heavy cream, until smooth and spreadable. Beat in 1 teaspoon vanilla extract. Adjust consistency with more powdered sugar or liquid as needed.

Coconut Cake with Pineapple Filling: Prepare a vanilla cake base (Step 2). For the filling, combine 20 ounces drained crushed pineapple with 1/2 cup pineapple juice and simmer until slightly thickened. Let cool. Prepare a white fluffy buttercream (Step 3). Assemble cake layers with pineapple filling between them. Frost the entire cake with buttercream and generously cover with 3 cups shredded coconut.

Matilda Cake: Prepare a rich chocolate cake base. To the general cake base (Step 2), add 1 cup unsweetened cocoa powder to the dry ingredients. Melt 12 ounces dark chocolate and add to the wet ingredients. Replace 1 cup whole milk with 1 cup hot coffee. Bake as directed. For the fudgy dark chocolate frosting, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate chips and 1/2 cup cocoa powder. Whisk in 2 cups powdered sugar and 1/4 cup hot coffee until smooth and thick. Frost the cooled cake generously.

Biscoff Cookie Cake: Prepare a vanilla cake base (Step 2). For Biscoff frosting, beat 1 cup softened unsalted butter with 1 1/2 cups Biscoff cookie butter until smooth. Gradually add 4 cups powdered sugar, alternating with 1/4 cup heavy cream, until fluffy. Assemble and frost the cake. Drizzle with 1/2 cup caramel sauce and top with 1 package crushed Biscoff cookies.

Cannoli Cake: Prepare a vanilla cake base (Step 2). For the cannoli filling/frosting, combine 2 cups drained whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Fold in 1 cup mini chocolate chips. Use this mixture as both filling between layers and frosting for the exterior. Garnish with more mini chocolate chips.

Ultimate Carrot Cake: Prepare a spiced carrot cake base. To the general cake base (Step 2), add 3 cups grated carrots, 1 1/2 cups chopped pecans, 1/2 cup raisins, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ground ginger. Bake as directed. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Frost the cooled cake and top with additional chopped pecans.

German Chocolate Cake: Prepare a chocolate cake base. To the general cake base (Step 2), melt 4 ounces sweet baking chocolate and add to the wet ingredients. Bake as directed. For the coconut pecan frosting, combine 1/2 cup unsalted butter, 1 can evaporated milk, 1 cup granulated sugar, and 3 large egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 1/2 cups flaked coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract. Let cool completely. Prepare a chocolate buttercream (similar to Matilda cake frosting, but less fudgy). Frost cake layers with chocolate buttercream, then spread coconut pecan frosting between layers and on top.

Famous Texas Sheet Cake: In a large saucepan, melt 1 cup unsalted butter with 1/2 cup cocoa powder and 1 cup boiling water. Bring to a boil, then remove from heat. Whisk in 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat in 2 large eggs and 1/2 cup whole milk, and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup cocoa powder and 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake.

Mississippi Mud Cake: Prepare the Famous Texas Sheet Cake base (Step 10). Immediately after baking, sprinkle 4 cups mini marshmallows evenly over the hot cake. Return to oven for 2-3 minutes until marshmallows are puffed and slightly melted. Remove from oven. Prepare a chocolate glaze by melting 1/2 cup semisweet chocolate chips with 2 tablespoons unsalted butter and 2 tablespoons heavy cream. Stir until smooth. Pour glaze over the marshmallow layer and spread evenly. Let cool completely to set.

Chocolate Raspberry Cake: Prepare a chocolate cake base (similar to Matilda cake, Step 5, but without the hot coffee). Bake as directed. For the raspberry filling, gently warm 1 cup raspberry preserves until spreadable. For the frosting, prepare a chocolate buttercream (Step 3, adding 1/2 cup cocoa powder). Assemble cake layers with raspberry preserves between them. Frost the entire cake with chocolate buttercream. Garnish with 2 cups fresh raspberries.

Pumpkin Roll Cake: Beat 3 large eggs with 1 cup granulated sugar until light. Stir in 1 cup canned pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Fold in 1 cup all-purpose flour and 1 teaspoon baking soda. Spread batter evenly onto a greased and floured 10x15 inch jelly roll pan lined with parchment paper. Bake at 375°F for 13-15 minutes. Immediately invert hot cake onto a powdered sugar-dusted kitchen towel. Carefully roll up the cake in the towel from the short end. Let cool completely. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Unroll cooled cake, spread with frosting, and re-roll. Dust with cinnamon or nutmeg.

White Texas Sheet Cake: In a saucepan, melt 1 cup unsalted butter with 1 cup whole milk. Bring to a boil, then remove from heat. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pour hot butter mixture over dry ingredients and mix well. Beat in 2 large eggs and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake. Garnish with 1 cup sliced fresh strawberries and 1/2 cup fresh raspberries.

Allow all cakes to cool completely before serving for best texture and flavor. Chilling time for frosted cakes is recommended for easier slicing and setting of frosting.


Due to the extensive nature of this compilation, this recipe provides a general guide for baking and decorating various cakes. Each cake listed would typically be a full recipe on its own. For detailed instructions on each specific cake, please refer to individual recipes.

General Cake Base: For most layered cakes (Coconut, Matilda, Biscoff, Cannoli, Carrot, German Chocolate, Chocolate Raspberry), prepare a standard vanilla or chocolate cake batter. Cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time. In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Gradually add dry ingredients to wet ingredients, alternating with 1 cup whole milk, beginning and ending with dry. Stir in 1 tablespoon vanilla extract. Divide batter among two 8-inch round cake pans (greased and floured). Bake at 350°F for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely on a wire rack.

General Buttercream Frosting: For a basic buttercream, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, alternating with 1/4 cup whole milk or heavy cream, until smooth and spreadable. Beat in 1 teaspoon vanilla extract. Adjust consistency with more powdered sugar or liquid as needed.

Coconut Cake with Pineapple Filling: Prepare a vanilla cake base (Step 2). For the filling, combine 20 ounces drained crushed pineapple with 1/2 cup pineapple juice and simmer until slightly thickened. Let cool. Prepare a white fluffy buttercream (Step 3). Assemble cake layers with pineapple filling between them. Frost the entire cake with buttercream and generously cover with 3 cups shredded coconut.

Matilda Cake: Prepare a rich chocolate cake base. To the general cake base (Step 2), add 1 cup unsweetened cocoa powder to the dry ingredients. Melt 12 ounces dark chocolate and add to the wet ingredients. Replace 1 cup whole milk with 1 cup hot coffee. Bake as directed. For the fudgy dark chocolate frosting, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate chips and 1/2 cup cocoa powder. Whisk in 2 cups powdered sugar and 1/4 cup hot coffee until smooth and thick. Frost the cooled cake generously.

Biscoff Cookie Cake: Prepare a vanilla cake base (Step 2). For Biscoff frosting, beat 1 cup softened unsalted butter with 1 1/2 cups Biscoff cookie butter until smooth. Gradually add 4 cups powdered sugar, alternating with 1/4 cup heavy cream, until fluffy. Assemble and frost the cake. Drizzle with 1/2 cup caramel sauce and top with 1 package crushed Biscoff cookies.

Cannoli Cake: Prepare a vanilla cake base (Step 2). For the cannoli filling/frosting, combine 2 cups drained whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon orange zest, and 1 teaspoon vanilla extract. Fold in 1 cup mini chocolate chips. Use this mixture as both filling between layers and frosting for the exterior. Garnish with more mini chocolate chips.

Ultimate Carrot Cake: Prepare a spiced carrot cake base. To the general cake base (Step 2), add 3 cups grated carrots, 1 1/2 cups chopped pecans, 1/2 cup raisins, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon ground ginger. Bake as directed. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Frost the cooled cake and top with additional chopped pecans.

German Chocolate Cake: Prepare a chocolate cake base. To the general cake base (Step 2), melt 4 ounces sweet baking chocolate and add to the wet ingredients. Bake as directed. For the coconut pecan frosting, combine 1/2 cup unsalted butter, 1 can evaporated milk, 1 cup granulated sugar, and 3 large egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 1/2 cups flaked coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract. Let cool completely. Prepare a chocolate buttercream (similar to Matilda cake frosting, but less fudgy). Frost cake layers with chocolate buttercream, then spread coconut pecan frosting between layers and on top.

Famous Texas Sheet Cake: In a large saucepan, melt 1 cup unsalted butter with 1/2 cup cocoa powder and 1 cup boiling water. Bring to a boil, then remove from heat. Whisk in 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Beat in 2 large eggs and 1/2 cup whole milk, and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup cocoa powder and 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake.

Mississippi Mud Cake: Prepare the Famous Texas Sheet Cake base (Step 10). Immediately after baking, sprinkle 4 cups mini marshmallows evenly over the hot cake. Return to oven for 2-3 minutes until marshmallows are puffed and slightly melted. Remove from oven. Prepare a chocolate glaze by melting 1/2 cup semisweet chocolate chips with 2 tablespoons unsalted butter and 2 tablespoons heavy cream. Stir until smooth. Pour glaze over the marshmallow layer and spread evenly. Let cool completely to set.

Chocolate Raspberry Cake: Prepare a chocolate cake base (similar to Matilda cake, Step 5, but without the hot coffee). Bake as directed. For the raspberry filling, gently warm 1 cup raspberry preserves until spreadable. For the frosting, prepare a chocolate buttercream (Step 3, adding 1/2 cup cocoa powder). Assemble cake layers with raspberry preserves between them. Frost the entire cake with chocolate buttercream. Garnish with 2 cups fresh raspberries.

Pumpkin Roll Cake: Beat 3 large eggs with 1 cup granulated sugar until light. Stir in 1 cup canned pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ginger, and 1/2 teaspoon salt. Fold in 1 cup all-purpose flour and 1 teaspoon baking soda. Spread batter evenly onto a greased and floured 10x15 inch jelly roll pan lined with parchment paper. Bake at 375°F for 13-15 minutes. Immediately invert hot cake onto a powdered sugar-dusted kitchen towel. Carefully roll up the cake in the towel from the short end. Let cool completely. For cream cheese frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract until fluffy. Unroll cooled cake, spread with frosting, and re-roll. Dust with cinnamon or nutmeg.

White Texas Sheet Cake: In a saucepan, melt 1 cup unsalted butter with 1 cup whole milk. Bring to a boil, then remove from heat. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pour hot butter mixture over dry ingredients and mix well. Beat in 2 large eggs and 1 teaspoon vanilla extract. Pour into a greased and floured 13x18 inch sheet pan. Bake at 350°F for 20-25 minutes. While warm, prepare glaze: melt 1/2 cup unsalted butter with 1/4 cup whole milk. Whisk in 2 cups powdered sugar and 1 teaspoon vanilla extract. Pour warm glaze over warm cake. Garnish with 1 cup sliced fresh strawberries and 1/2 cup fresh raspberries.

Allow all cakes to cool completely before serving for best texture and flavor. Chilling time for frosted cakes is recommended for easier slicing and setting of frosting.
