The 50 Best Cake Recipes in the World

filed under: Cakes on May 31, 2019

Cakes are simply the best. A perfectly baked moist cake is one of life’s simple pleasures. Baking cakes at home can be just as fun as eating them as long as you have the right recipes! I am going to share The 50 Best Cake Recipes in the World, as rated by you! All of the frosting recipes can be found here.


50 Best Cake Recipes

The Best Cake Recipe

What makes one specific recipe “the best cake recipe”? It is based on a couple of key factors.

Popularity & Consistency: Year after year Chocolate Cake is rated the most popular by people all over the world. There is something magical about a perfectly moist cake that is packed with rich chocolate flavor. Not only does it taste amazing, but it often takes us back to the wonderful memories of childhood.

Now, I know that some people like a sheet cake and some like a layer cake piled high with frosting and some folks just want to enjoy a cake that reminds them of special occasions growing up but that also adheres to their current dietary needs. The recipe I am sharing below is all of that! Perfect every time and beyond delicious.

4.78 from 9 votes
The best recipe you will ever try!
The Perfect Chocolate Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Perfectly moist and delicious, every time!

Course: Dessert
Cuisine: American
Keyword: The Perfect Chocolate Cake
Servings: 12 slices
Author: Amanda Rettke
  • 1 3/4 cup (210g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (90g) unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup (240g) buttermilk, room temperature
  • 2 extra-large eggs, at room temperature
  • 2 tsp. McCormick pure vanilla extract
  • 1/2 cup (112g) vegetable oil
  • 2 tsp. baking soda
  • 1 cup (237g) freshly brewed coffee
  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 

  4. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

  5. Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

Recipe Notes

If you need to make this cake gluten-free, I recommend a gluten-free flour that has been formulated to be a 1:1 substitute. 

Got a craving? I've got you covered.

Chocolate Cakes

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White Cakes

Yellow Cake Recipe

Yellow Cakes

Cream Cheese Pound Cake

Pound Cakes and Bundt Cakes

I prefer to use my GOOP recipe on bundt pans, as the cakes always release so beautifully!

Carrot Cake! The BEST Recipe ever!

Carrot Cakes

White Almond Pecan Sheet Cake

Sheet Cakes

Mother's Day Cake

Seasonal/Occasion Cakes

Blueberry Lemon Cake

Zucchini Cakes



Cookie Recipes Ingredients


Cake Basics

Most traditional cakes call for a standard mix of ingredients: sugar, butter, leavening, and gluten (flour). Keeping a few basic ingredients on hand, and using them correctly, will ensure that your cakes are perfect every time!


Sugar is essential in cakes as it’s what makes them taste sweet. When you mix up a cake batter and beat sugar into fat or eggs the sugar crystals cut into the mixture, creating thousands of tiny air bubbles that lighten the batter. While baking, these bubbles expand and lift the batter, causing it to rise in the pan.

Altering the sugar in a recipe can have a dramatic effect. When a white cake turns out moist and tender the sugar ratio is good. But if you try changing the recipe by using more or less sugar than the recipe calls for, the result may be a dense, flat or tough cake.

The most common sugar for cakes is granulated.


The function of fat in cakes is an interesting one! There are two general methods for utilizing fats in cake baking; the creaming method and the all-in-one method. Fats are used differently in each case.

Creaming Method

The creaming method produces a soft, yet sturdy cake. The cake is usually great for stacking in layers as well for bundt cakes.

Simply put, it is mixing sugar into butter (fat) to help produce air bubbles that will expand during baking due to vaporization. This helps make the final product rise. Sugar and butter will also lighten in color and expand in volume during creaming. Eggs are beaten into the batter one at a time. Typically, the additional liquids and dry ingredients are then added alternately.

When using the creaming method, all ingredients should be at room temperature. The creaming method is best utilized with a stand mixer or hand-held mixer, as it can take anywhere from 3-8 minutes. The best speed for combining sugar and butter is medium to low as a high speed could heat up the fats too quickly.

All in One Method

If you have ever seen a recipe that says “one bowl” or “pour batter into the pan” it is probably an all-in-one method cake. They tend to be very moist and use oil instead of butter. (Such as Carrot Cake)

The all-in-one method is the easiest of all the cake baking methods. These cakes tend to have more liquid than others.


Eggs play an important roll in cakes. They add structure, color, and flavor to our cakes and cookies.

There are two main components to an egg, the whites, and the yolks.  For instance, a whipped egg white can help and Angel Food Cake rise. An egg yolk can transform a white cake into a beautiful yellow cake. Most recipes call for a whole egg.

It is important to use eggs at room temperature and to make sure you have the right size. I prefer large to extra large eggs in my cakes and will often specify for you. The difference between the two is usually 1-2 teaspoons in volume and while interchanging them won’t destroy a recipe, using the right size can help to create the perfect cake.


In cake recipes, the two most common leaveners are baking soda and baking powder.

Baking soda is bicarbonate of soda. It neutralizes the acidity of certain ingredients in the batter, allowing the cakes to turn golden brown in the oven.

Baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking powder alone can give cakes a lighter texture.


The main difference in flours found in the grocery store is the amount of protein they contain. A cake recipe should have the specific flour listed that is uses, but if it doesn’t, you can usually assume they mean all-purpose.

All-purpose flour, or plain flour, is an all-around good flour to use for baking. All-purpose has a protein content of 10-13% and it consistently performs well.

Cake flour is best for cakes and bakes very tender layers. It has 8-9% protein, one of the lowest in protein content.

Bleached and unbleached flours are basically interchangeable in cake recipes.


Without a doubt, this is one ingredient I use in all my baking. Salt enhances flavor and without it, the cake could just taste like a sugar overload. Without this flavor enhancer, the secondary flavors in a cake fall flat as the sweetness takes over. Salt can also act as a protein strengthener, helping to achieve the perfect cake.

Once you have all the basics covered, creating the perfect cake is easy no matter what the recipe.

My list of cake recipes is always expanding and I love being able to add tried and true recipes. If there is a cake recipe that you love that you don’t see here, please feel free to comment below! And as always, if you make any of these recipes tag @iambaker on Instagram and use the hashtag #iambaker. Happy Baking!

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  • Eva Dankers says:

    O-MY-LANTA!!! Thank you so much for all of these wonderful recipes! I’ve baked mnay of them before and they are my hands down favs! This is JACKPOT FRIDAY for sure!

  • Elizabeth says:

    OMG you read my mind!!!

    I’m an amateur baker/cake decorator and I took on making the birthday cakes for the office this year. Its fun and I’m getting back in touch with my love of cake deco but the frustrations of getting the cake right, getting the icing the right consistency and color, assembling stuff correctly, and just making the picture in my head appear on the cake plate are starting to overwhelm me. I just thought this am that I needed to assemble a catalog of recipes that yield great results each time and research some tried and true decorating tips… and wonderfully I’m finding all that here on your site!

    Thank you so much for all the great photos, recipes, ideas, and tips!!!

  • Donna Simmons says:

    I TOTALLY Love Your Blog & Your Videos as well. You show EVERY step in the process! Thank You for making baking fun again!! 😇💖🤗

  • phyllis lee says:

    Wonderful post. Thank you so much.

  • Mary Dsouza says:

    Well explained Amanda especially cake basics. U r amazing n superb. God bless you Amanda eith good health, peace n prosperity.

  • Jane Minkel says:

    Can you give us frosting recipes? That chocolate frosting on that cake looks gooey and delicious!

  • Ellie says:

    I had trouble going past the Chocolate cakes. Yummy overload. I have tried many of your recipes and have been so delighted with every cake, muffin, cookie, etc. Do you have a Utube channel? Thank you for sharing your expertise.

  • loucinda says:

    Yes please Amanda I agree with Jane Please let us know which recipes you used to complete the cake Icing and the chocolate syrup

  • Debi says:

    This is great but for those of us that don’t like chocolate and think white and yellow are boring, you forgot LEMON cakes.

    • Amanda says:

      There are 2 lemons cakes on the list! 🙂

  • Diane says:

    You are my go-to for ALL of my cake recipes. Simply the best! I do have a question- do you find that the bulk of these recipes convert easily to cupcakes? I bake more cupcakes than cakes- wasn’t sure if you would change anything about them when baking cupcakes. Thanks for the inspiration and sharing your yummy recipes!

  • Rebecca says:

    Love your recipes! Do you happen to know of a good king cake recipe for Mardi Gras?

  • Shaheeda Isaacs says:

    Hello Amanda
    What is all purpose flour? Is it cake flour or self rising flour?

  • Donna Moresea says:

    I have made many of your cakes especially for our Church fish fry. I love all your posts. Thanks for sharing.

  • Connie says:

    I can’t save your blog to Pinterest- only images?

  • Elizabeth De Vera says:

    very nice recipes…

  • KIM says:

    I am a home baker with a small oven. I love your Choc Craving Cake recipe! It is yummy for young and old chocolate cake fans. If I bake this cake in someone’s larger oven using a 9’x 4″ round pan, can I doubke the recipe? What other “one bowl” yellow cake recipes would you recommend for a shallow 8×8 or 9×9 pan? Thank you Amanda. Until I got this recipe, I didn’t know what cakes I could bake in my small oven.

  • Lisa Lambert says:

    Hi Amanda, I love your recipes and have 2 questions…I recently made your perfect chocolate cake recipe and during the baking I noticed a darker ring in the middle of it, and later, when I thought it was done (toothpick came out clean), I realized afterwards it wasn’t quite done in the middle and in both pans, the cake was stuck to the bottom and when I tried to take them out of the pan, a large chunk came out of it and stayed stuck to the pan. I prefer to always grease & flour my pans, which always results in my baked goods coming out easily, but this time it was a mess! I had made this recipe a previous time for the Ding Dong cake which turned out perfectly, so I don’t understand what happened. I had baked another cake (different recipe) a few weeks ago and it was almost the same thing with it not being done properly in the middle. Could this be my oven? I’ve never had these issues before. Help! Also, do you have a recipe for a chocolate and vanilla layer cake? Thanks for any advice/ suggestions you can offer.

  • Janet says:

    Thank you Amanda for your unselfish nature of wanting to share with others, I love baking too and am learning a lot from your yummy recipes. Writing all the way from Africa! Yu are appreciated

  • Elsie Majakwara says:

    Lovely recipes

  • Joan Severine says:

    Am so grateful for this website,i believe it will improve my baking skills, congratulation for this hard work.

  • Gloria Stafford says:

    Where are the recipes?

    • Amanda Rettke says:

      They are all listed. Just click on the title of the recipe you want. 🙂

  • Gloria Stafford says:

    I only have a light blue of the list of recipes and I clicked on them. Nothing.
    I need one to bake for my mom…please help.

  • K says:

    I am not one to comment, but the amount of advertising on this site by far takes away from the content. Content that I did not have the patience to view bc I was too busy getting rid of advertising….

  • carmen torruells-q. says:

    My youngest turns 40 this year. She has asked me for a strawberry cake like I made when she was a child. Do you have a fabulous recipe, for this with real whipped cream frosting? I would much appreciate it. Thank you

  • Chenyuende Delphine says:

    Nice and creative
    I’m interested in become a good and excellent Baker and want to learn.please keep me posted often