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    You are in: Home / Cookbooks / Cakes
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    66 recipes in

    Cakes

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    I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Recipe #387021. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.

    Recipe #266977

    Dense moist chocolate cake layered with ganache, homemade caramel sauce, fresh whipped cream and toasted pecans!

    Recipe #217639

    My MIL's recipe -- Another cake from the great state of Texas that my family has enjoyed for about 40 years -- This cake is made with more butter, and 1 cup of sour cream, instead of the 1/2 cup called for in most recipes here on Zaar. ******NOTE: Feel free to make this cake the day before you plan to serve -- as some of the reviewers have mentioned, it is even better the day after baking! ****** Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes!

    Recipe #285364

    This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

    Recipe #67256

    65 Reviews |  By Debbb

    This is a very moist & very fudgey cake. It tastes best the second day.

    Recipe #32082

    This cake is moist and rich! I love the cheesecake filling in the middle!

    Recipe #120317

    2 Reviews |  By Chalko

    I found this recipe in the newspaper a few years ago. They are super cute and really tasty.

    Recipe #254392

    I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

    Recipe #69630

    Would love to take credit for this great recipe, but it was actually found in Taste of Home New Cake Mix Creations cookbook. The dessert verges on 'decadent!' Preparation time does not include either the time for the cake to cool to room temperature or for the pudding-topped cake to chill in the refrigerator.

    Recipe #217489

    This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!

    Recipe #221829

    4 Reviews |  By Bev

    This is just what you are looking for to go with that hot cup of coffee in the morning ; ) I've made this a few times now and it is simply awesome! I know you are going to love this coffecake. This recipe is very well suited for stay over company. Use either a commercial lemon curd, or try my delicious Recipe #46378. Adapted from Cooks Recipes. Enjoy!

    Recipe #212709

    This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".

    Recipe #208113

    9 Reviews |  By Bobtail

    My mom purchased this cake from our annual church bazaar! She was generous and gave half of the cake to me! Wow, it was so good! It was moist, dense and delicious!

    Recipe #146922

    9 Reviews |  By Molly53

    A special Louisiana dessert so sinfully rich and loaded with flavor. The traditional doberge is made with yellow cake, but this chocolate version kicks it up just a notch. Cooling time not included in preparation time.

    Recipe #182992

    Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

    Recipe #129855

    This cake is very rich! The consistency is very similar to cheesecake. So yummy! From Bon Appetit Magazine.

    Recipe #208877

    This is one of my favorite desserts! How can you go wrong with Oreo cookies and cool whip? Cooking Time is freezing time.

    Recipe #99284

    I worked in the cafeteria at college and they had the best cake. This is one of my favorites.

    Recipe #100274

    This comes from the St. David's School Cookbook (1974) and I have been making it now for thirty years. It's wonderful for parties; it's very elegant and rich, and really extraordinarily delicious. The pastry--which is really like shortbread--is good enough to eat by itself; the combination makes for a great dessert. It is rich enough that it doesn't need whipped cream (though I wouldn't stop anyone from adding some).

    Recipe #108596

    This recipe is moist and rich . I am trying to eat better and this fits the bill ! Plain ol' fashioned chocolate cake with no weird or strange ingredients . This recipe was shared by a woman at our WW meeting . Her DH LOVES this cake !! (and so do I ) !!!

    Recipe #109159

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