Whatever your baking abilities are, if you have a celebration, an afternoon tea or a birthday, there will be a cake to suit the occasion. We rounded up our 50 favorite bakes for you – including simple favorites like a classic Victoria sponge, carrot cake and chocolate cake, along with recipes that are a little more ambitious. We also included our top tips to help you create stunning cakes.
Carrot and walnut cake
Carrot cake is pretty foolproof. You can make this cake even if you're just a beginner baker. It doesn't require whisking and folding - all you need to do is dump everything together and bake it. Just make sure you have the good stuff when you make your frosting: you need a brand that is full-fat or it will just slide right off the cake. Plus, butter: some bargain brands have too much water, and they will make your frosting too watery. Don't forget - all of your ingredients must be room temperature.
Melted chocolate cake
You need a no-fuss chocolate cake in your life, and this is about as easy as they come. You don't have to whisk or fold anything in (and I'm guessing about 10 mins total time hands-on will do you in!) Plus, you can freeze the cakes and the chocolate buttercream topping, or keep the filling and topping in the fridge for 3 days if that's more convenient.
Marbled coffee ring cake
This recipe for a simple two-tone coffee cake maximizes impact while minimizing effort. First, you should use baking spray to lightly grease the ring tin, ensuring an easy bake release and a smooth finish. You create the simple, two-color effect by dividing the cake batter, stirring a few spoonfuls of instant coffee (dissolved in a little hot water) into half of it, then pouring one batter on top of the other and swirling with a skewer to achieve a marbled effect. Finally, you can top off the cake with a delicious coffee buttercream and a drizzle of white chocolate for an elegant finish.
Banana upside-down cake
This fruity twist on upside down cake is a guaranteed new family favourite! This caramel uses sugar and butter with a little something special - maple syrup. Once you make it, place the bananas cut in half on top of the sauce. Then pour in the cake batter and put it in the oven. I like to use a springform cake tin as it makes moving it to the plate and serving that much simpler! Pop a baking tray underneath in case the syrup seeps through.
Victoria sponge cake
Arguably one of the very first cakes that many newly qualified bakers like to tackle, this fluffy sponge sandwiching the delightful jam and whipped cream guarantees an afternoon tea victory. When baking, make sure to use all ingredients at room temperature and ensure your butter softens enough (soft, not melted!!). Also, line the sides of the tin, as well as the bottom, with greaseproof paper since the sides often brown too much without it. Other than that, simply stick to the recipe, and you'll create this delicious Victoria sponge perfection!
Dark chocolate espresso mousse cake
You can create a super simple fudge cake using just 5 ingredients, and it’s flour and gluten free too! The ingredients you need are chocolate, coffee, olive oil, eggs, and sugar. Choose a decent quality dark chocolate if possible. Ensure that you cool your melted chocolate mixture before adding your eggs (it may sink at the edges as it cools down, but there's no need to worry). Finally, simply sprinkle some icing sugar or cocoa powder on top!
Raspberry, lemon and yoghurt tea loaf
Here is another twist on a lemon drizzle cake, with yogurt in the sponge and fresh raspberries. You can vary the berries you use, based on what you can get and what's in season. It would be particularly delicious with blueberries or blackberries, and a crisp topping of lemon and sugar finishes the baked cake. What a perfect thick slice of cake with a coffee or cup of tea.
Lemon thyme, honey and almond cake
There is no flour or butter; there are only ground almonds and olive oil, but honey is packed into the cake. It will be kept for up to ten days in an airtight container - that, to be honest, is thought by me to be quite a remarkable feat in itself. The dense, sticky sponge is given a welcome zesty finish by the lemon thyme, too. If you have an empty plot in your garden, there really is little to be lost in planting a small bush, as the herb is readily available from most food stores anyway.
FAQ's
1. Which cake flavor is the most popular for birthdays?
Classic Vanilla Funfetti and Rich Chocolate Fudge are the universal crowd-pleasers. Funfetti brings nostalgia and color, while chocolate offers deep flavor that pairs easily with diverse frostings like salted caramel or Swiss meringue.
2. How far in advance can I bake a celebration cake?
You can bake the sponge layers 2 to 3 days in advance. Once completely cool, wrap them tightly in plastic wrap and store them at room temperature (or freeze for up to 1 month). Frost and assemble the cake the day before the event.
3. What type of frosting is best for stability and decorating?
Swiss Meringue Buttercream is the gold standard for celebrations. It is silky smooth, less sweet than American buttercream, and holds piped decorations, colors, and smooth edges exceptionally well.
4. How do I prevent my cake layers from drying out?
Brush your baked sponge layers with a light simple syrup (equal parts warm water and sugar) before frosting. Also, avoid over-baking by checking for a clean toothpick 2–3 minutes before the recommended timer ends.
5. How do I safely transport a layered celebration cake?
Chill the fully frosted cake in the fridge for at least 2 to 3 hours to firm up the buttercream. Secure the cake to a sturdy board with a dab of frosting, place it in a snug box, and transport it on the flat floorboard of your car (never on a seat).
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