THE 9 BEST CAKE RECIPES IN THE WORLD

Cakes are the ultimate treat! A perfectly baked, moist cake is one of life’s simple pleasures. Baking at home can be just as enjoyable as eating cake—especially when you have the right recipes at your fingertips.

I’m excited to share The 9 Best Cake Recipes in the World, all highly rated and loved by bakers like you! From rich chocolate layers to light and fruity sponges, there’s something here for every occasion and craving.

Get ready to explore these mouthwatering recipes and bring sweetness to your kitchen!

Chocolate Cakes

INGREDIENTS

• 1 3/4 cups (220g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water

INSTRUCTIONS

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper.
• Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
• Add Wet Ingredients: Add eggs, buttermilk, oil, and vanilla to the dry mixture. Beat on medium speed until smooth and well combined.
• Add Boiling Water: Gradually stir in the boiling water until the batter is smooth and thin. Don’t worry—it’s supposed to be runny!
• Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Seasonal/Occasion Cakes

INGREDIENTS

• 2 1/2 cups (310g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup (240ml) vegetable oil
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups (480g) pumpkin puree
• 1/2 cup (120ml) buttermilk

INSTRUCTIONS

• Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
• Whisk together the flour, baking powder, baking soda, spices, and salt in a bowl.
• In a large bowl, beat the oil and sugar until smooth. Add the eggs, one at a time, followed by the vanilla and pumpkin puree.
• Gradually add the dry ingredients and buttermilk, mixing until just combined.
• Divide the batter between the two pans and bake for 30–35 minutes. Cool completely.
• Frost with cream cheese frosting and garnish with chopped pecans or cinnamon.

White Cakes

INGREDIENTS

• 2 1/2 cups (310g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large egg whites, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional, for extra flavor)
• 1 cup (240ml) whole milk, room temperature

INSTRUCTONS

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans, or line them with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
• Add Egg Whites and Extracts: Beat in the egg whites, one at a time, until well incorporated. Add the vanilla and almond extracts, mixing until combined.
• Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—don’t overmix!
• Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Zucchini Cakes

INGREDIENTS

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250g) zucchini, grated (about 1 medium zucchini)
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (50g) chopped walnuts or pecans (optional)
• 1/2 cup (85g) raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

• Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line it with parchment paper).
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• Prepare the wet ingredients: In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• Add zucchini: Stir in the grated zucchini and vegetable oil until well combined. The zucchini will release moisture, which will help keep the cake moist.
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If you’re using nuts or raisins, fold them in at this stage.
• Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
• Make the frosting: While the cake is cooling, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, and continue to beat until the frosting is fluffy.
• Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve!

Yellow Cakes

INGREDIENTS

• 2 1/2 cups (310g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) whole milk, room temperature

INSTRUCTIONS

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Cream Butter and Sugar: In a large bowl, beat the butter and sugar together with an electric mixer on medium-high speed until light and fluffy (about 3–4 minutes).
• Add Eggs and Vanilla: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract.
• Alternate Dry Ingredients and Milk: Gradually add the dry ingredients in three parts, alternating with the milk in two parts. Start and end with the dry ingredients. Mix until just combined—do not overmix!
• Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting

Cheesecakes

INGREDIENTS

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuit crumbs)
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Filling:

• 4 packages (8 oz or 225g each) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup (240ml) sour cream
• 1/4 cup (60ml) heavy cream

INTRUCTIONS

• Preheat the oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
• Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan to form an even layer. Bake the crust for 8–10 minutes until lightly golden, then remove from the oven and set aside to cool.
• Prepare the filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, and continue to beat until well combined.
• Add eggs: Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.
• Add sour cream and heavy cream: Stir in the sour cream and heavy cream until smooth and fully combined.
• Bake the cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake for 55–60 minutes, or until the edges are set but the center is still slightly wobbly.
• Cool and chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up.
• Serve: Before serving, you can top the cheesecake with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce for extra flavor.

Pound Cakes and Bundt Cakes

INGREDIENTS

• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups (375g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk

INSTRUCTIONS

• Preheat Oven: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch loaf pan or a bundt pan.
• Cream Butter and Sugar: Beat the butter and sugar together until light and fluffy, about 3–4 minutes.
• Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until smooth—do not overmix.
• Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Seasonal/Carrot Cakes

INGREDIENTS

• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup (240ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (200g) brown sugar, packed
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (300g) grated carrots
• 1/2 cup (120g) crushed pineapple, drained (optional)
• 1/2 cup (50g) chopped walnuts or pecans (optional)
• 1/2 cup (50g) shredded coconut (optional)

INSTRUCTIONS

• Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Mix Wet Ingredients: In a large bowl, beat the oil, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in Add-Ins: Stir in the grated carrots, pineapple, nuts, and coconut if using.
• Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Sheet Cakes

INGREDIENTS

• 2 1/2 cups (310g) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk, room temperature

INTRUCTIONS

• Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
• Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Alternate Dry Ingredients and Buttermilk: Add the dry ingredients in 3 additions, alternating with buttermilk in 2 additions. Start and end with the dry ingredients, mixing until just combined.
• Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the Cake: Let the cake cool completely in the pan on a wire rack before frosting.

CONCLUSION

In conclusion, cheesecakes are a timeless and indulgent treat that can be customized in countless ways to suit any occasion. Whether you’re making a classic cheesecake with a graham cracker crust, experimenting with different toppings, or trying out a variety of flavor combinations, this dessert never fails to impress. With its smooth, creamy texture and endless possibilities for creativity, a well-made cheesecake is sure to become a favorite among family and friends. Whether enjoyed as a centerpiece for a celebration or a simple dessert, cheesecakes offer a rich and satisfying experience that makes any occasion feel special.