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This cake was great! I’m normally a health food junkie, so this was actually the first time I’ve ever bought CRISCO or powdered sugar! But I had a hinkering, some old bananas and wanted to surprise my husband. It was really delicious! I didn’t see the healthier recipe for the peanut butter banana cake til after I made this, so it must have been meant to be :) I subbed teff flour for the cake and used coconut milk in the can instead of buttermilk. It’s my go to buttermilk sub since I always have it on hand. It came out DELISH!   Recipe >> Best Banana Cake @ Insidebrucrewlife.com

This is a fantastic cake tastewise, but I have had the hardest time assembling this thing both times that I have made it. The reason is that the frosting, even after hours in the refrigerator, softens within minutes of being in room temp. With a 9×13 cake cut into layers, this was probably not a big deal for you, but if you have the 9" round cakes, the layers just slide all over the place as the frosting melts and oozes out the side. The second time I made it, I chilled everything, including the cake layers. When I put it together, it was better than the first time, but I still had to stick some cocktail stirrers in it to hold the layers straight while we carried it to a party. Anyway, it tastes FANTASTIC even if it looks a mess. Next time I am just doing a 9×13 with a thick layer of jam, berries, and frosting on the top. No layers for me! Recipe >> Vanilla Cake with Strawberry Cream Frosting @ perrysplate.com

Made this cake tonight from this recipe . Had to do the carmel twice the first time I overcooked it. I hope it tastes as good as it looks. This was on the ‘cusp’ of my ‘cakery’ skills! Recipe >> Caramel Pumpkin Italian Cream Cake @ Loriesmississippikitchen.com

I made this tonight, and it was wonderful. I wanted a light cake to make a summer time dessert, and this fit the bill perfectly. I topped it with a Lemon curd/mascarpone/whipped cream concoction that was really REALLY good, and some fresh blueberries to serve after a fancy pants dinner and it got rave reviews.. A true keeper! Recipe >> Old Fashioned Sugar Cake @ ChocolateChocolateAndMore.com

I made a double portion just today, right after I found this, we ate up 1/2 already :) I butchered it, because I just used what I had on hand, but this is a great base recipe! I used hazelnut & hemp milks instead of yogurt, added a little ACV & vanilla. Also substituted buttermilk pancake mix for the flour and stevia & honey & maple for the sugar. Also some chocolate chips sprinkled on top :) We made mini muffins knocked temp to 375. Also made muffins & mini doughnuts, now about to throw remainder of the dough in a bread pan and sprinkle with walnuts and chocolate chips. And if you store it in the fridge, the cake takes on a wonderfully satisfying dense texture. This recipe is a keeper for sure! Recipe >> Starbucks Pumpkin Pound Cake @ SomethingSwanky.com

This simple chocolate cake is a favorite of Lucinda Scala Quinn's oldest son, Calder. Topped with whipped cream and sliced strawberries, it makes for an easy and delicious dessert. Chocolate Cake with Whipped Cream and Berries Ingredients:     2 Busy-Day Chocolate Cake, baked in 2 8-inch round cake pans     2 pints heavy whipping cream     1/4 cup confectioners' sugar     1 teaspoon vanilla extract     1 quart fresh strawberries, washed, trimmed and thinly sliced Directions: Bake cakes and cool completely. Whip the cream to soft peaks, add the sugar and vanilla, and whip again until just stiffened. Do not over mix! Slice the top off 1 cake round to make a flat surface. Spread bottom cake round with a thick layer of whipped cream. Top with a layer of half the amount of strawberries. Top with the other cake round and spread with another thick layer of whipped cream. Top with remaining strawberries. Slice and serve ...

I baked this cake tonight and it turned out amazing! I did make a few changes since I was afraid of a dense cake. I used a bundt pan at 350 which finished in 30 minutes (though my oven tends to be a bit on the hot end). I also added 1 tsp of baking soda and used laban (fermented yogurt/milk) in place of regular milk. for the frosting, I reduced the cream cheese frosting in half starting with 1/2 cup of conf. sugar and adding until it was mildly sweet and runny in consistency since I also prepared a dark chocolate frosting to glaze the cake. It had the perfect amount of sweetness to please everyone in the house. I will definitely save the recipe for another occasion. Recipe >> Banana Cake with Cream Cheese Frosting @ Bake or Break

German chocolate cakes hardly needs any introduction. A tall, dark chocolate cake layered with a rich custard filling made of toasted coconut and pecans and then glazed with a dark chocolate ganache. How can anyone not like German chocolate cake? Sign me up for a breakfast slice (or two). This recipe comes barely adapted from David Lebovitz. What can I say, the man knows his German chocolate cakes. Overall, I was pretty happy with how this turned out. The cake is rich, moist and has a deep chocolate flavor, and I could eat the filling by the spoonful (and did). I did end up biffing it though with the ganache and had to make another batch because it turned out grainy. I got impatient waiting for it to cool and kept tinkering with it in an attempt to get it to set up faster. So, while ganache version two-point-oh chilled, I had some time to read up on my Ganache 101, which I’ve detailed before. I should really follow my own advice… Ganache can also be intimidating if you don’t know your ...

I baked this yesterday. Delish. My housemates are health nuts so I tried a variation. I used almond flour, and almond extract. I also added a ripe mashed banana just cuz it was going to go bad. It turned out super delicious!!! Everyone wants the recipe.  I didn’t make the icing, it was yummy as is. Although probably because of the almond flour, it didn’t pop out. No worries, we ate it out of the pan. I was thinking that probably the flour conversion and weather (which I had no clue about) were factors in it not staying fully intact. It was spongey enough and stayed together; perhaps I didn’t grease the pan enough. Recipe >> Preacher’s Cake @ goodfoodgourmet.com

Just made this cake again last night..perfect taste and texture! Since it is a true butter cake it keeps really well and mellows at fairly cool room temp wrapped or in a cake keeper. I have used this recipe for years with the addition of almond extract! Make sure you beat each egg until fully combined and the texture of the cake will be fluffier than a normal pound cake.  If we have any left after two days it gets sliced and put into fridge or freezer. Mine cooks in preheated oven at 300 with two pyrex cups of water on same rack. Varies from hour and a half to hour and forty five minutes..use buttered floured 10 in tube pan..cook until firm lightly brown and cracked on top. Cream Cheese Pound Cake Yield: 1 (10-inch) cake Ingredients:     1 1/2 cups butter, softened at room temp     1 (8-ounce) package cream cheese, softened at room temp     3 cups sugar     6 large eggs     3 cups all-purpose flour  ...

Sour Cream Pumpkin Coffee Cake This recipe is probably the best coffee cake I have ever tasted. It was a little big of a project putting it together but it was well worth it. I used a 9x13 pan, so when you spread out the bottom layer, it will be very thin, and the top later will be somewhat sparse, but in the end it turns out perfectly. I only had canned pumpkin pie filling, so I omitted the spices and cut down a little on the sugar. Also, I think the original recipe was in an 8x8 so I dont have an exact amount of time I baked it, but I know it was a little more than 35 minutes. I got this recipe from Closet Cooking Recipe --> Sour Cream Pumpkin Coffee Cake

This Zesty Lemon Pound Cake makes a wonderful dessert no matter what the occasion..   Zesty Lemon Pound Cake Yields: 12 to 16 Servings Ingredients:     1 cup (6 oz.) * NESTLÉ® TOLL HOUSE® Premier White Morsels     2 1/2 cups all-purpose flour     1 teaspoon baking powder     1/2 teaspoon salt     1 cup (2 sticks) butter, softened     1 1/2 cups granulated sugar     2 teaspoons vanilla extract     3 large eggs     3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)     1 1/3 cups buttermilk     1 cup powdered sugar     3 tablespoons fresh lemon juice Directions: PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan. MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at a...

To me, this is the single best cheesecake I have ever had.  I discovered this in Jim Fobel's cookbook about 5 years ago, and it is the one I return to again and again.  It is creamy smooth, lightly sweet, with a touch of lemon.  This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness.  New York Cheesecake Ingredients: 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Directions: Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent...

Creamy classic cheesecake has English toffee bits throughout, and is served with caramel topping.. This is a very good cheesecake if you want something other than the traditional cheesecake. I followed the directions exactly and it came out perfect - no cracks at all. All of the ladies at "Pokeno" enjoyed it also. English Toffee Cheesecake Ingredients:     2 cups graham cracker crumbs     1/2 cup sugar     1/2 cup butter, melted     3 (8 oz.) packages cream cheese, softened     1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk     3 large eggs     2 teaspoons vanilla extract     1 (8 oz.) package English toffee bits, divided     2 teaspoons Pillsbury BEST™ All Purpose Flour     1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping     1/3 cup milk chocolate toffee bits Directions:     HEAT oven to 325°F. St...

Looks very yummy! If someone really wants to make this a 4-layer for an awesome presentation, I suggest making the standard 2 layers, then slicing them in half (making 2 thinner rounds out of each). Use the same amount of fillings, but as it will be distributed amongst 4 layers, the cake will not be too bulky, and structural stability is maintained. Recipe >> Chocolate Strawberry Nutella Cake @ thepioneerwoman.com

Eggnog. It is one of my favorite things about the holidays.  Seriously. Problem is, I can't drink it too much because I am lactose intolerant. Go figure.  So I had to come up with a way to get my eggnog fix without having to go into the fridge and drink it straight from the carton.  Enter 'Spiced Eggnog Bundt Cake.'  Genius!  I searched through blogland and took a bit from this recipe and that recipe until I had something that sounded like it would address my cravings.  It did. Bigtime!  I went a little overboard with the 'drizzle' but who cares?  It tastes great! See that swirl of spice goodness in the middle?  That my friends, is heaven on a plate! For the Cake: 1 cup of butter, softened 3 cups of sugar 6 large eggs 3 cups of sifted cake flour 3/4 teaspoon of baking powder 1/2 teaspoon of salt 1 cup of eggnog 2 teaspoons of vanilla extract 2 tablespoon of dark rum or brandy (optional) 1 teaspoon of ground cinnamon 3/4 teaspoon of ground nut...

I made this cake exactly as the recipe states. It was wonderfully moist and so, so delicious. I had no problems with the frosting being too thick. It was perfection! In fact, I am going to make it for a luncheon we are having at work next week. Peanut Butter Sheet Cake Ingredients     FOR THE CAKE:     2 cups Sugar     1 teaspoon Baking Soda     2 cups Flour     1 teaspoon Salt     2 sticks Butter     1 cup Water     1 cup Peanut Butter     ½ cups Milk     1 teaspoon Vanilla     2 whole Eggs      FOR THE FROSTING:     1 stick Butter     ½ cups Peanut Butter     6 teaspoons Milk     1 pound Powdered Sugar Directions: Preheat oven to 400 F. In a large bowl, mix together sugar, baking soda, flour and salt. Set aside. Combine butter, water and peanut...

A couple of my friends brought this beautiful cake to my office. I was intrigued and asked them what type of cake it was. They told me it was a Japanese Cheesecake. It looked so delicate and mouth watering. I went home and tried a recipe I found online. I love cheesecake and wondered what made this one different. After baking it I discovered this is not your ordinary cheesecake. This is a very light, melt in your mouth cake. It is firm enough that you can treat it like an ordinary sponge cake, but far better than any sponge I have made. With a hint of cream cheese and lemon flavour I was sold. It is incredibly easy to make and it is perfect on it's own. Cotton Soft Japanese Cheesecake Ingredients:     40g/5 oz. fine granulated sugar     6 egg whites     6 egg yolks     1/4 tsp. cream of tartar     50g/2 oz. butter     250g/9 oz. cream cheese     100 ml/3 fluid oz. fresh milk  ...

I found this recipe about 5 years ago and have been making it for family gatherings ever since. The coffee-flavored frosting complements the moist banana cake Potluck Banana Cake Yield: 12-15 servings Ingredients: 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1-1/2 cups mashed ripe bananas (about 3 medium) 1 cup (8 ounces) sour cream COFFEE FROSTING: 1/3 cup butter, softened 2-1/2 cups confectioners' sugar 2 teaspoons instant coffee granules 2 to 3 tablespoons milk Directions: In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. C...

This Flan Cake (Flan Imposible) is a unique alternative for family and friends entertaining. You'll love the layered look and flavors of this inverted cake. Flan Cake Ingredients:     Nonstick cooking spray     1 cup granulated sugar     8 large egg yolks     1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk     1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk     1 package (18.25 ounces) devil's food cake mix Directions: PREHEAT oven to 350° F. Move oven rack to lowest position. Spray a 10-inch bundt pan with nonstick cooking spray. Place a roasting pan half filled with water in the oven. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of prepared Bundt pan; swirl around bottom to coat. MIX egg yolks, sweetened condensed milk and evaporated milk in large bowl...