Our cake recipe category is HUGE so we have broken out each type of cake by type.
Click on the links below to take you to view all the recipes published to date in the specific cake recipe category.
Angel Food Cake Recipes
Click here to view all of our Angel Food Cake Recipes that have published to date.
Apple Cake Recipes
Click here to view all of our Apple Cake Recipes that have published to date.
Carrot Cake Recipes
Click here to view all of our Carrot Cake Recipes that have published to date.
Chocolate Mayonnaise Cake Recipes
Click here to view all of our Chocolate Mayonnaise Cake Recipes that have published to date.
Devil’s Food Cake Recipes
Devil’s food cake was invented in the United States in the early twentieth century, with the recipe in print as early as 1905
Devil’s food cake is a moist, airy, rich chocolate layer cake and is considered a counterpart to the white or yellow angel food cake.
Because of differing recipes and changing ingredient availability over the course of the 20th century, it is difficult to precisely qualify what distinguishes devil’s food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker.
The cake is usually paired with a rich chocolate frosting.
Devil’s food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil’s food cake incorporates butter (or a substitute), eggs, flour, and less egg than other chocolate cakes.
Click here to view all of our Devil’s Food Cake Recipes that have published to date.
German Chocolate Cake Recipes
German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake from the United States filled and topped with a coconut-pecan frosting.
It owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. Sweet baking chocolate is traditionally used for the chocolate flavor in the actual cake, but few recipes call for it today. Its roots can be traced back to 1852 when American baker Samuel German developed a type of dark baking chocolate for the Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in honor of him.
The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in.
Occasionally, a chocolate frosting is spread on the sides of the cake and piped around the circumference of the layers to hold in the filling. Maraschino cherries are occasionally added as a garnish.
On June 3, 1957, a recipe for “German’s Chocolate Cake” appeared as the “Recipe of the Day” in The Dallas Morning News. It was created by Mrs. George Clay, a homemaker from 3831 Academy Drive, Dallas, Texas. This recipe used the baking chocolate introduced 105 years prior and became quite popular.
June 11 is National German Chocolate Cake Day in America. Click here to view June Food Holidays.
Click here to view all of our German Chocolate Cake Recipes that have published to date.
Lemon Cake Recipes
Click here to view all of our Lemon Cake Recipes that have published to date.
Peanut Butter Chocolate Cake Recipes
Click here to view all of our Peanut Butter Chocolate Cake Recipes that have published to date.
Red Velvet Cake Recipes
Red velvet cake is traditionally a red, red-brown, mahogany, maroon, crimson or scarlet colored chocolate layer cake, layered with white cream cheese or ermine icing.
The common modern red velvet cake is made with red dye; the red color was originally due to non-Dutch, anthocyanin-rich cocoa.
Velvet cake is thought to originate in the Victorian era. During that Era, they served velvet cakes as a fancy dessert. The term “velvet” was a description used to let consumers know the dessert was a soft and velvety crumb cake. During that same time, devil’s food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil’s food cake uses chocolate and red velvet cake uses cocoa.
Ingredient changes vary based on the era and area of the world. James Beard’s reference, American Cookery (1972), describes three red velvet cakes varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring.
Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name “red velvet”, as well as “Devil’s food” and similar names for chocolate cakes.
Contemporarily, chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins. A reconstruction of the original red velvet cake involves reducing or eliminating the vinegar and colorants and using non-Dutch cocoa to provide the needed acidity and color.
Click here to view all of our Red Velvet Cake Recipes that have published to date.